Yes, it’s officially here. Cooler temperatures at night coupled with warm days help to create and nourish the sweeter tastes of round and root vegetables. Instead of using the summers heat to create a red sauce using tomatoes we instead have used a combination of winter squashes, carrots and beets as a sauce to accompany a corn polenta that had it’s roots in the fields of Newfield.
As energies gather and descend deeper into the earth the lush green growth starts to wither, thus condensing the plants life force into its roots. Fruits become harder, leaves contract, and roots become lush and full.
Today's menu had us knocking on several local farm doors. Cauliflower and lacinata kale from Stick and Stone, beets from Blue Heron, carrots and herbs from Ithaca Organics, and squash from our own gardens.
Notice how a sense of comfort starts to come over you as you enjoy fall's sweet flavors in today's meal.
See you at Market!
II Sampler Platter II
Polenta w/ a Red Sauce
Chic Peas w/ Escarole & Currants
Cauliflower in Creamy Dill Sauce OR Ume Dill Cauliflower Vinegar-Free Sauce
Nishimi Fennel, Carrot & Red Onion w/ Carrot Top Pesto
Lacinato Kale w/ Lemon Zest
Kohlrabi, Cabbage & Dill Salad
Field Greens w/ Sprouts & Lemon Poppy Seed Dressing
II Desserts II
Vegan Cheesecake w/ Sour Cherry Glaze (GF)
Pear Frangipane Tart (GF)
Heavenly Tapioca (GF)
Lemon, Mango & Coconut Cream Parfait (GF)
Plum & Apple Crisp (GF)
Walnut Fig Bars (GF) Chocolate Cupcakes (GF)
Peanut Butter (GF)