Greetings, friends and neighbors,

We are wishing those of you who were affected by the recent flooding a safe and thorough restoration process! What a downpour that was.

With that said, our region is fast approaching garlic season and that means it's scape time! Did you know that when garlic scapes are harvested in advance of the bulbs, the garlic plant is able to channel all of its energy into bulb growth? Pretty neat.

The fresh scapes in this week's menu were grown and harvested by Sean of Edible Acres over at the Good Life Farm in Interlaken. They have been paired with asparagus and shiitake mushrooms from Cayuta Sunsautéed to tender perfection, and garnished with a roasted red pepper sauce. Enjoy!

||Menu for Saturday, June 20th||
Cumin Rice with Edible Acres Garlic Scapes
Potenza Black Beans with Pasilla Peppers
Sautéed Local Asparagus, Garlic Scapes & Shiitakes with a Roasted Red Pepper Sauce
Six Circles Rutabagas, Turnips & Sweet Potatoes Roasted with Toasted Cumin, Cocoa & Cinnamon and Dressed with a Lime Chipotle Sauce
Bright Raven Kale with Cumin Marinated Carrots
Cilantro-Mint Red Cabbage Salad
Wild Apple Organic Field Greens with Lemon Poppy Seed Dressing

||Desserts||
Jasmine Chocolate Mousse 
Strawberry Mousse Cake
Strawberry-Blueberry-Rhubarb Crisp 
Carrot Cake with Maple Candied Walnuts
Olive Oil Chocolate Cupcakes 
Raw Hazelnut Brownie Bars
Mini Vanilla Pound Cakes with Summertime Farm Strawberries and Coconut Cream
Parfaits: Mango and Coconut Creams with Lemon Curd 
Special Strawberries & Cream Parfaits
Heavenly Tapioca 

Cookies:
Almond Thumbprints
Pistachio Rosewater
Coconut Cashew Chocolate Chip
Olive Oil Shortbread with Hazelnut & Fennel Gamasio
Peanut Butter