Menu for week of 05/25/09:

In the garden!  The weather has been beautiful and everything is growing.  The sugar snap peas are just starting to twine themselves around their rope supports.  The garlic is dancing in neat rows out front. Come by and visit for a tour of the gardens or to lounge in one of our adirondack chairs with a cup of iced coffee or tea and take in the sun!

Broccoli & Cheddar Potato-Crusted Quiche: $15~/9”  $4.50/6”

Fresh Salsa!  Local tomatoes & cilantro, with organic onions & garlic.

Herb-Chevre Dressing: with local chevre & local organic buttermilk.

Thursday Flatbread:  Plain cheese.

Weekend Pies: Apple, Rhubarb and maybe both

Bread:  My multigrain Tuesday, Pizza & Pitas Thursday, Otter Creek Bakery bread Friday.

Menu for week of 05/18/09:

Asparagus, Shallot & VT Ayr Cheese Quiche: My favorite to date, made with a traditional crust.

Fresh Salsa: Local tomatoes & cilantro, with organic onions & garlic.

Blue Cheese Buttermilk Dressing and/or Herb Chevre Dressing: Both now made with Butterworks Farm organic buttermilk.

Bread Pudding: It's back!

Jan's Banana Cake: Made with chocolate ganache frosting.

Thursday Flatbread: Mushroom & Onion.

Weekend Pies: Apple, Rhubarb, and maybe both.

Bread: My Multigrain on Tuesday, Pitas on Thursday, and Otter Creek Bakery bread on Friday.

And don't forget we have lovely Currant Scones baked fresh every Tuesday - Thursday.  Great served warm with a spoonful of jam!  Or check out our freezer for some to take home to reheat on another day.

Menu for week of 05/11/09:

Spring Greens Soup:  Fresh asparagus, fiddleheads, and local wild leeks prepared with parsley, sunflower oil, water, butter, milk, lemon juice, coriander, salt & pepper.  Great hot or cold!

Herb-Chevre Dressing and Fresh Salsa: (Refer to previous weeks description)

Spanakopita: (Available later in the week, time permitting.)

Thursday Flatbread: Plain cheese.

Bakery: Coconutty Chocolate Chip Cookies!  And, if you come in soon, you may be lucky enough to find a couple remaining chocolate mini-cupcakes (see photo above) - they go quickly when they are out, so I can't make promises.

Also, we have plenty of local greens now available, beautiful shitake mushrooms and quite a selection of local cheeses. If you have not already tried Riley's Coat by Blue Ledge Farm, this is a delicious hard goat's milk cheese and tastes great on a simple cracker.  Another wonderful selection is Orb Weaver's Farmhouse Cheese - mild and creamy - a favorite with our regular customers!

Menu for week of 05/05/09:

Asparagus Soup: Simple and pure.

Fresh Salsa: Tomato, onion, garlic, and cilantro.  

Herb-Chevre Dressing: (See last weeks description)

Veggie-Quiche: With vegetables in season and local organic eggs.

Weekend Pies: Fresh Rhubarb!

Ginger Snap Cookies: Great old fashioned molasses cookies with candied ginger.

Mother's Day is this coming Sunday!  Show your appreciation with a beautiful flower planter from the Farmstand.  We have quite a selection to choose from.  Visit today!

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.