OUR OWN PRODUCE: Rhubarb, spinach, kale, both loose-leaf & head lettuce & herbs.
Bread Pudding: Challah soaked in light honey & organic sugar-sweetened custard flavored with orange blossom water.
Herb Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Apple, rhubarb or cherry - call ahead to place your orders!
Bread: My multigrain Tuesday, Otter Creek Bakery bread Friday.
OUR OWN PRODUCE: Rhubarb, spinach, collards, kale, swiss chard, escarole, both loose-leaf & head lettuce, radish & herbs & strawberries, yum!
Fresh Salsa: Soon to be made with our garlic scapes.
Herb-Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Strawberry-rhubarb! My favorite. Also shortcakes.
Bread: Tues: my multigrain & Otter Creek Bakery Wood-Fired Sourdough! Fri: Otter Creek Bakery bread.
New Scone Schedule: Currant - Mon. & Tues., Ginger - Weds. & Thurs., Cheese & Herb - Fri. & Sat.
Cookies: Macaroons, then Peanut Butter.
As planned, I am not preparing much to-go food for the summer. Instead, I hope to keep you inspired with our produce and recipe ideas.
Menu Ideas: Last week, we had an amazing local steak, quickly seared in butter & olive oil with salt & lots of pepper, served with a crunchy Romaine & radish salad with chevre dressing and wood-fired sourdough bread. All available here except the steak.
For lunch the other day, I sautéed some Elmer Farm zucchini, then added escarole briefly, chopped tomatoes, bits of local bacon and feta (or blue cheese) & sprinkled some oil & vinegar on top.
BLTs!
Vegetarian, or not: via my friend Lauren W., from Madhur Jaffrey’s “World of the East: Vegetarian Cooking”, here is a delicious lentil & spinach dish:
1 ¼ lbs. Fresh spinach, well washed
1 medium onion
5T olive oil
2 cloves minced garlic (or scapes!)
1 cup dried lentils, washed & drained
1 ½ tsp. Salt
1 tsp. Ground cumin
1/8 tsp. Freshly ground black pepper
Cut spinach into strips. Cut onion into fine rings. Heat oil in a large pot on med. Add onions & garlic. Stir and saute 2 minutes. Add lentils & 3 cups water. Bring to a boil, cover, lower heat & simmer 25 mins., until lentils are tender. Add spinach, salt & cumin. Stir to mix, simmer covered 10-15 mins., stirring occasionally. Remove from heat & add black pepper and optionally parsley or cilantro and/or tomatoes. Enjoy!
OUR OWN PRODUCE: Rhubarb, spinach, collards, kale, both loose-leaf & head lettuce, radish & herbs
Asparagus & Vt. Ayr Frittata: Thin layers of organic potatoes layered with asparagus, roasted red onions & Vt. Ayr cheese with eggs & fresh herbs.
9” $12~
Gazpacho: Zippy. Made with local tomatoes, & cukes & organic onions in a zesty dill vinaigrette.
Green Mountain Mushroom Soup: The “usual” made with local shiitakes. lightly creamy.
Herb Chevre Dressing: with local chevre & local organic buttermilk.
Weekend Pies: Strawberry-rhubarb! My favorite.
Bread: Tues: my multigrain. Fri: Otter Creek Bakery bread.
New Scone Schedule: Currant Mon. & Tues., Ginger Wed. & Thurs., Cheese & Herb Fri. & Sat.
Cookies: Coconutty Chocolate Chip, then Gingersnaps.
OUR OWN PRODUCE: Rhubarb, spinach, kale, both loose-leaf & head lettuce, radish & herbs.
Asparagus & Vt. Ayr Frittata: Thin layers of organic potatoes layered with asparagus, local organic zucchini & Vt. Ayr cheese with eggs & fresh herbs.
Carrot Soup with Chives: Light & summery soup with yogurt in an onion broth.
Fresh Salsa: Local tomatoes & Nola’s cilantro, organic onions & garlic.
Herb-Chevre Dressing: Made with local chevre & local organic buttermilk.
Weekend Pies: Rhubarb streusel!
Bread: Tues: ***Otter Creek’s wood-fired bread (if you like Red Hen bread, you’ll love this)*** and my multigrain. Fri: Otter Creek Bakery bread.
OUR OWN PRODUCE!: Rhubarb, spinach, kale, both loose-leaf & head lettuce & herbs.
Spanakopita Nests: Local organic spinach, local feta, organic red onions & local organic shallots in Katafi (shredded phyllo). Minis $3~, 6” $8~ (serves 2)
Mexican Bean Pie: Cornbread made with local organic cornmeal, layered with pinto beans, oven-roasted tomatoes & salsa with lots of local cheese.
Bread Pudding: Challah soaked in light honey & organic sugar-sweetened custard, flavored with orange blossom water.
Herb Chevre Dressing: with local chevre & local organic buttermilk.
Weekend Pies: Apple, rhubarb and maybe both.
Bread: My multigrain Tuesday, Otter Creek Bakery bread Friday.
