A descent into fall

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) 

Coconut Cupcakes

Cookies :

Peanut Butter (GF)

Apple Spice

Gingersnaps

Body cooling barley, perfect for hot weather...

Barley, an ancient grain, makes its way into the american diet primarily in the form of beer or the infamous mushroom barley soup.   Malted, it's a standard ingredient in a more stout-ed brew.  In soup we use it to thicken and to add warmth on a cold day.  But did you know that barley actually cools the body?  It also helps move accumulated moisture and fats.  Its delicious sweetness, and nutty flavor, is satisfying on so many levels.  Today we made a barley salad with a few blanched veggies, a dash of ume-su and cooling dill to help your palate feel refreshed.  Don't worry--we have a gluten free option that's just as yummy.  Our local farms are starting to deliver more vegetables despite the lack of rain.  Thanks to Blue Heron for the herbs and kale.  Muddy Fingers for the micro greens.  Remembrance Farms and Wild Apples for giving us the best salad greens around. Lastly, thanks to our northern neighbors for the rest.  Enjoy the meal and treat yourself to a dip in the lake.

II MENU II

Barley salad w/ celery, ume, red onion, parsley, dill & almonds

Chic peas, fava & red beans w/ lemon, lemon zest & garlic

Fried cauliflower & capers

Sugar snap peas, asparagus, peppers & balsamic red onions

Kale & carrot w/ a sumac dressing

Fennel slaw

Field greens w/ sprouts & lemon poppy seed dressing

II DESSERT II

Summer fruit crisp (GF) 

Heavenly Tapioca (GF)

Strawberry, lemon & coconut parfaits (GF) 

Apricot crumb cake 

Strawberry shortcakes

German chocolate cakelets

Toffee oatmeal cinnamon bars (GF)

Cookies

Chocolate Hazelnut

Lemon coconut

Hippie crispy treats (GF)