Menu for week of 04/07/09:

Fresh Salsa! - It's Back!  Vermont hydroponic tomatoes, organic garlic and onions, and our very own cilantro.

Carrot / Sweet Potato / Ginger Soup:  Thicker than usual - makes a meal with brown rice.  Add some local greens for a tasty salad.

Potato-Crusted Quiche: Made with organic asparagus, local shitake mushrooms, Vermont Ayr cheese and Orb Weaver organic shallots.

Pasta: By Sean Fierman of Knives & Flames Productions made fresh right here in our shop. Available Friday and Saturday in the refrigerator. Always available frozen.

Flatbread: Thursday. Plain cheese with or without Vermont Smoke and Cure pepperoni.

Pies: Easter Weekend Special!  Peach Pies.  Remember to order ahead to guarantee your pie!

Bread and Scones: (Same as last week.)

Hot-Cross Buns: Saturday.

Easter Ham: Call now to order yours. From North Branch Farm.  Local, organic grain fed. $7.89/pound.  4-5 pound hams.

Adirondack Collection

The Adirondack Collection features the Classic Adirondack Recliner as well as the Dining Chair and optional Ottoman (both shown here). This classic design is associated with outdoor furniture all around the world. Ours has taken this design a step further by creating the furniture to be easily maintained and functional for many years to come. The entire collection is made of a poly-wood recycled plastic lumber. Made in the US, it is available in six traditional colors: black, mahogany, hunter green, sand, teak, and white as well as six vibrant colors: sunset red, pacific blue, lemon, lime, tangerine, and aruba. 

Menu for week of 03/30/09:

Black Bean Soup:  A very hearty soup, excellent served with grated cheese and/or sour cream.

 

Potato Soup with Spinach:  Golden Russet Farm potatoes in an onion stock with lots of organic spinach

 

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

 

Thursday Flatbread:  If Tom’s mushrooms arrive, it will be Blue Ledge cheese & shiitakes.

 

Weekend Pies: Apple. 

 

Bread:  My multigrain Tuesday, pizza & pitas Thursday, potato bread & flutes Friday. (Bottom image above shows flutes in progress - this week with almonds and fig.)

Currant Scones:  Tuesday - Thursday.

Savory Cheese and Herb  Scones: Friday and Saturday. (Top picture above - yum!)

Menu for week of 03/24/09:

Green Soup:  Two pounds of organic spinach with watercress in a caramelized onion base.  Great with a dollop of plain yogurt or sour cream available in the refrigerator!

 

Kale & Chevre Roll-Ups:  homemade pasta rolled around kale, red onions & Vt. chevre & baked in Vt. Organic red sauce, topped with Orb Weaver farmhouse cheese.

 

Tzadziki:  Yummy gourmet cucumber & Vermont yogurt sauce/salad with local organic shallots & fresh mint.  Remember, we make pitas on Thursdays & sell local ground lamb in the freezer!

 

Quiche: Potato-crusted with organic broccoli, local eggs & Vt. Cheddar.

 

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

 

Thursday Flatbread:  Cheese & red sauce.

 

Weekend Pies: Apple. 

 

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

Menu for week of 03/17/09:

Celeriac Puree:  Golden Russet Farm organic celeriac, local milk & a swirl of roasted Vermont organic beet & organic red onion puree.

 

Wheat Berries, Roasted Apples, Onions & Beets:  As listed, tossed with toasted sage & fresh thyme vinaigrette.  Very local:  wheat berries, beets, apples.

 

Mac & Cheese:  Three local cheeses, local milk & organic pasta.

 

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

 

Thursday Flatbread:  Also TBA, but remember, I make the extra pizza dough into pitas!

 

Weekend Pies: Apple. 

Bread:  Farmstand Multigrain on Tuesday, Potato Bread & Fig and Almond Flutes on Friday.

Menu for week of 03/10/09:

Carrot~Ginger Soup:  The best batch yet, thanks to my new birthday blender!  Mild ginger, carrots, caramelized onions, local cider.

Chickpeas & Chard:  Packed with organic chickpeas, chard, red onions, parsley & organic Vt. tomatoes!

Gold Potato & Fennel Gratin:  In the oven right now, with the last gold potatoes from Golden Russet Farm, organic fennel, spice & herb-infused local milk & Vt. Ayr cheese.  Served in 9 & 6 “ pie tins, $12~ & $6~.

Sean’s Pasta:  Mushroom & Arugula  { Ready by the end of the week.  Always available frozen. }

Thursday Flatbread:  Cheese & Tomato { Not just any, but ALL Vermont Toppings, including smoked cheddar }

Weekend Pies: Apple! Apple! Apple!

Bread:  Farmstand Multigrain on Tuesday, Potato Bread & Fig and Almond Flutes on Friday.