Menu for week of 04/28/09:

Flowers and Veggie Starts: The greenhouse is thriving and plants are now ready for your home garden!  If you pre-ordered seedlings, they can be picked up this week.  Lettuce planters also available.

Asparagus Soup: With shitake mushroom broth.  Good served hot or cold!

Potato-Crusted Quiche: Local shitake mushroom and goat gouda cheese.

Herb-Chevre Dressing: Our house dressing made with Blue Ledge Farm chevre.  Serve with Nola's greens - now available, fresh and locally grown in Ripton!

Thusday Flatbread: Shitake mushroom and onion.

Weekend Pies and Rustic Tarts: Apple and Mixed Berry.

Scones and Dessert: Currant Scones - Tue-Thurs, Savory Cheese & Herb Scones - Fri-Sat.  Chocolate cupcakes with cream cheese frosting. (Made from scratch! If you have not tried these yet, you don't know what you are missing!)

Bread: Multigrain Tuesday, pizza & pitas Thursday, potato bread and flutes on Friday.

Iced Drinks: Vermont Tea & Trading Co. ~ Iced Tea, Awake ~ Iced Coffee, Iced Cappuccino or Mochaccino, and homemade Lemonade on the weekend!

Menu for week of 04/21/09:

Roasted Roots & Wheat Berries:  Mostly local & organic ingredients, tossed with herb vinaigrette.

 

Curried Veggies & Tofu: with Sean’s spinach noodles.

 

Broccoli & Cheddar Potato-Crusted Quiche: A farmstand specialty! - these sell out quickly, so please call ahead to reserve one for yourself.

 

Sean’s Pasta: Knives & flames pasta made right here and available at the end of the week.  Flavor TBA.  Always available frozen.

 

Thursday Flatbread: Plain cheese, yum!

 

Weekend Pies: Apple. 

 

Bread: My multigrain Tuesday, pizza & pitas Thursday, potato bread & flutes Friday.

 

Menu for week of 04/14/09:

Celery & Roasted Red Pepper Soup:  Fresh & Spring-y, with a very soft mouth-feel.  Serve with a poached egg or Sean’s agnolotti (or any dumpling…).

 

Sweet Potato Puree:  Say good-bye to winter with this soup, available hot or not this week while the morning is cold and the afternoon warms up. Made with thyme brown butter & maple syrup.  Soon, we’ll be switching to cold soups!

 

Black Bean Enchiladas:  Made with organic black beans, onions, garlic, gold squash, local cheeses, corn from last summer & sprouted wheat tortillas, with our fresh salsa.

 

Sean’s Pasta:  Knives & Flames pasta made right here and available at the end of the week.  Flavor TBA.  Always available frozen.

 

Thursday Flatbread:  Local feta & tomato.

 

Weekend Pies: Apple. 

 

Bread:  My multigrain Tuesday, pizza & pitas Thursday, potato bread & flutes Friday.