Posted on by camille

Views Around the Farm Stand + Menu for March 1-2

Ana Patty’s croissants in the works.

Here are a few scenes from around the farmstand kitchen shortly before the lunch hour on Thursday, March 2.

Ana Patty’s chocolate chip cookies in the works 
Ricky’s baguettes in the works

The Menu for March 1-2 (may vary depending upon availability)

to start:

country pâte with cornichon and whole grain mustard
mixed greens with balsamic vinaigrette
gtf salad, grilled flat iron, polenta crouton, and a sweet chili vinaigrette
potato and leek soup with artisan bread
parsnip and beet soup with artisan bread
 

pizze:

garlic/tomato/mozzarella
pepperoni/tomato/mozzarella
parsnip/beet/tomato/mozzarella
bacon/kale/blue cheese/tomato/mozzarella
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

secondi:

cavatelli with tomato, olive, goat cheese
salt cod ravioli with leek, bacon, and white bean
creamy polenta with vegetables and poached egg
peanut curry of clams, mussels, and rockfish
 
housemade breakfast sausage for Saturday breakfast

If you ignore the mud in the parking lot, the farmstand feels quite springy. Come on in and see for yourself.