This week, we have been busy harvesting our garden herbs and blending them with olive oil in order to preserve some fresh garden flavors for winter. Tomorrow's menu reflects a few of these flavors, including sage, rosemary, thyme, and lemon verbena. We are grateful to both our own seed and soil and that of our local farmers, who contributed a great deal of produce, grains, and legumes to our meal. Blue Heron, Stick and Stone, Remembrance, Wild Apple, Muddy Fingers, Plowbreak, Buried Treasures, and Regional Access: as always, thank you!
✿ The Macro Mamas
|| Menu for Saturday, October 10th ||
Brown Rice, Red Quinoa & Sprouted Freekeh with Toasted Sunnies
(gluten free option upon request)
Baked Navy Beans with Sage Oil, Carrots, Celery, Rosemary & Thyme
Roasted Trio of Squash in our Garden Lemon Verbena Oil
Sautéed Broccoli Rabe & Mustard Greens with Garlic
Blanched Brassica Salad with Salsa Verde
Lightly Pressed Cabbage, Kohlrabi & Mustard Greens
Wild Apple & Remembrance Farms' Field Greens
|| Desserts ||
Raw Brownies with Chocolate Ganache - GF
Apple Turnovers
Daring Drake Russet Apple Tarts
Caramelized Tapioca with Sautéd Apples & Caramel - GF
Twin Cedar Farms Poached Asian Pear Tart with Homemade Vegan Puff Pastry
Chocolate-Beet Cake with Essence of Rosemary & Chocolate Ganache
Mini Carrot Cakes with Maple Candied Walnuts (Serves 4-6)
Cookies:
Pistachio
Italian Hazelnut-Chocolate - GF
Peanut Butter - GF
Apple Spice