Yes, we CAN!

Summer may be over but the bounty continues at Foote St Farmstand!

We’ve been busy preserving the harvest, in the delicious forms of: 

Apple Sauce, Pluot and Apple Sauce, Maple Apple Butter, Pluot jam, Raspberry Jam, Triple Berry Jam, Golden Raspberry Jam, Spicy Pear Chutney, Maple Pickled Beets, Maple Cucumber Pickles, Sweet Gherkins, Dilly Beans, Tomatillo Salsa... 

Menu as of October 19th

Curried red lentil & butternut:  Local butternut squash, organic onion, local apples, local org. tomatoes, org. ginger, our garlic, olive oil, spices, salt and pepper. 

Foliage Slaw:  Our beets & carrots, local apples, org. lemon juice, local org. cider vinegar, org. sunflower oil, s & p.

roasted brussels sprouts w/ new potatoes: Our Brussels sprouts, Gildrien Farm new potatoes & Orb Weaver Farm shallots, roasted & tossed in vinaigrette.

Our produce:  Fall broccoli!, garlic, herbs, celery, beets, carrots, bell peppers, hot peppers, swiss chard, Cabbage, Kale, Broccoli, Scallions, leeks, Brussels Sprouts, and More. 

Baked goods:  Tuesday~currant scones, gingersnap cookies & multigrain bread.  Weds~ same cookies, ginger scones, Kori’s bread.  Thurs~Ginger scones, double chocolate pecan cookies, kori’s bread.  Fri~cheese biscuits, same cookies, potato bread, pies...apple & raspberry & maybe pumpkin.  Sat~same as fri. except maybe macaroons...

Autumn Abundance

I Love Brusssels Sprouts.

Fall at FSF

Foote Street Farmstand Menu as of October 11th:

(most food should be ready by tuesday afternoon - - call or e-mail to confirm)

Sweet Potato Puree:  Remember this from last winter?  Organic yams oven-roasted & pureed with thyme-infused brown butter. 

Asian Slaw:  By request... Our cabbage, carrots & hot peppers with fresh cilantro, peanuts, lime juice, Organic brown rice vinegar, sesame oil, local honey, salt & spices. 

Asian Mushroom Soup: Shiitake & crimini mushrooms, organic onions & ginger, wheat-free org. tamari, sesame oil, salt & spices.

baked tofu if the tofu is available...

Our produce:  Fall broccoli!, garlic, herbs, celery, beets, carrots, bell peppers, hot peppers, swiss chard, Cabbage, Kale, Broccoli, Eggplant, Scallions, leeks, Brussels Sprouts, and More.  We might start digging parsnips this week.

Baked goods:  Tuesday~currant scones, coconutty chocolate chip cookies & multigrain bread.  Weds~ same cookies, ginger scones, Kori’s bread.  Thurs~Ginger scones, double chocolate pecan cookies, kori’s bread.  Fri~cheese biscuits, same cookies, potato bread, pies...apple & raspberry & maybe pumpkin.  Sat~same as fri. except maybe macaroons...

Menu as of October 5th

Vegetarian Chili:  Maine Jacob’s cattle beans, red quinoa, local carrot, our celery, our tomatoes, our basil, our bell pepper, our salsa, og onion, olive oil, cumin, chili powder, salt, black pepper, cayenne. 

Eggplant Parmesan:  Delicious with lots of produce from our garden and local cheeses! 

(food allergies?  please ask for list of ingredients. )

* 1 pint set aside for leila*

Creamy Leek-Potato soup: og leeks, potatoes, butter, og onion, bay leaf, tarragon, bread, white wine vinegar, salt and pepper.

Our produce:  radicchio, tomatoes, garlic, herbs, beets, bell peppers, hot peppers, summer squash, swiss chard, Cukes, Rhubarb, Cabbage, Kale, Broccoli, Zukes, Eggplant, Scallions, and More. 

Local greens include:  Nola’s organic salad mix, Mtn. Yard Farm arugula & Braising mix.

Baked goods:  Tuesday~currant scones, macaroons & multigrain bread.  Weds~ double chocolate pecan cookies, ginger scones, Kori’s bread.  Thurs~Ginger scones, cookies, kori’s bread.  Fri~cheese biscuits, cookies, potato bread, pies...apple & raspberry & maybe pumpkin.  Sat~same as fri.