You heard right, temperatures are rising and we are making our way back to Ithaca's Saturday market this week! Winter gave us several things, including some clarity on the mysterious ways of our walk-in refrigerator, but we are so, so ready for spring. With a few new hands in the kitchen, we have concocted a menu worth celebrating. Here 'tis!

||Menu for Saturday, May 2nd||
Multigrain Pilaf with Leeks & Shiitake Mushrooms
Three Bean Medley with Ramp Greens
Lightly Sautéed Asparagus, Fiddlehead Ferns & Ramps, Garnished with Lemon Zest
Remembrance Farm Roots, Nishimi-style
Blanched Kale & Carrots with Ume-Su & Toasted Pumpkin Seeds
Pickled Cabbage, Watermelon Radish & Kohlrabi with a Creamy Chervil-Tarragon Sauce
Field Greens with Lemon Poppyseed Dressing

||Desserts||
Chocolate Cake with an Apricot Ganache
Heavenly Tapioca with Lemon Curd, Toasted Coconut & Fresh Fruit - GF
Rice Pudding with Cardamom, Pistachios, Rosewater & Toasted Coconut - GF
Lemon-Ginger Cupcakes with Lemon Frosting - GF
Apple-Cranberry-Rosemary-Hazelnut Crisp - GF
Lemon Tart with an Almond Crust - GF
Coconut Cream Tart with an Almond Crust - GF
Carrot Cake with Candied Walnuts
Chocolate-Pistachio Mousse - GF
Chocolate Chip Brownies

Cookies, three ways:
Macaroons - GF
Coconut Cashew Cranberry
Almond - GF

GF = Gluten Free