Yet another springtime blessing has graced the Finger Lakes. Meet Julien Willett. The newest addition to our family. Along with Mauve and Michael, Julien will melt our hearts and weave his way through this fabric of a community. Energized by that springing forth with new growth and energy, these children will be the be the creative source as the rest of us hang up our worn out hats and park our boots by the woodstove to dry out for another day. Spring energy is youthful, renewing and creative. Dare we say…..trendsetters?! After spending months in winter hibernation, greenery slowly peeks through with delightful gifts. Embrace the taste of sour (lemon, wheat, sorrel, fresh dug greens) as this will cleanse the liver of all the fats needed to support us through those long cold months.
Platter of the Day
Plant based cuisine
Ume Brown rice-red quinoa w/toasted mung bean
Spinach Tofu Terrine w/Tarragon French Sorrel Sauce
Sauteed Garlicy green, Wellspring oyster mushrooms & cauliflower
Roasted Remembrance Farm Carrots with currants & toasted walnuts
Lightly pickled cabbage-apple-lemon & chervil salad
Remembrance Farm organic field greens w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Cookies
Snickerdoodles
Rye, Cranberry, Chocolate chip
Thumbprint – Black cherry or Apricot
Oat-Raisin – GF
Chocolate Hazelnut Shortbread
Spice Muffins
Heavenly Tapioca w/Lemon curd, Toasted Coconut – GF
Chocolate Pudding w/Toasted Almond, Chocolate Nibs, & Cinnamon Cream – GF
Fruit Crisp w/ apple & dried fruit compote – GF
Chocolate Gateau w/pastry cream & chocolate cream -GF
Mayan Chocolate Tartlet – GF
Rosewater Tartlet – GF
Carrot Cake w/Candied Walnuts
(both GF & non GF)