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.

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.