Here are a few scenes from around the farmstand kitchen shortly before the lunch hour on Thursday, March 2.
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
If you ignore the mud in the parking lot, the farmstand feels quite springy. Come on in and see for yourself.