Our menu (read: Peggy) has been known to lead us to many unusual places, but this week it led us right out of the kitchen and into the magical backyard garden of an old friend. In pursuit of a fresh yet subtle flavor to compliment our blanched greens and local shiitakes, we wandered right up to a lovingly constructed garden gate. This is what we found...
Chimes singing softly at the entrance made us feel right at home.
A vibrant bed of chervil awaited us. The mild herb is still thriving, despite the fluctuating fall weather. Peggy respectfully harvested just what we needed, so as to avoid lessening the plant's chance of survival.
Our final basketful of beautiful chervil! A member of the parsley family, chervil will brighten our meal and aid digestion.
Back to the kitchen we go!
Photography by Emily Wilson
We send much love to our many friends and neighbors, who gift us with glorious produce and herbs each week. Find a growing list on our Community page.
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|| Menu for Saturday, October 24th ||
Polenta with a Creamy Mushroom Ragu
or
Brown Rice with Fennel Gomasio
Chickpeas with Preserved Lemon & Spinach
Roasted Fennel, Carrot, Red Onion & Brussels
Red Russian Kale & Shiitake Mushrooms with an Ume-Chervil Sauce
Roasted Beets with a Fennel-Walnut Gremolata
Pressed Cabbage Salad with Radish, Arugula & Dill
Wild Apple & Remembrance Farms’ Field Greens
|| Desserts ||
Chai Spice Cupcakes – GF
Maple Gingerbread
Pistachio Chocolate Mousse – GF
Heavenly Tapioca with Salted Maple Caramel – GF
Apple & Pear Crisp with Candied Ginger & Maple Caramel – GF
Classic Pumpkin Pie
Walnut Tart – GF
Salted Chocolate Tart – GF
Coconut Cream Puffs with Caramelized Apples
Individual Carrot Cakes
Individual German Chocolate Cake
Cookies:
Maple Walnut Chocolate Chip
Chocolate Cherry Bombs
Peanut Butter – GF