The winter/spring season at the farmstand is off to a great start. Lots of folks are coming in for veggies, pastries, coffee, and meals. Here are a few photos taken Thursday, March 8.
to start:country pâte and liverwurst with cornichon and whole grain mustard mixed greens with balsamic vinaigrette GTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrette potato and leek soup with artisan bread vegetable barley and ham soup with artisan bread
pizze:garlic/tomato/mozzarella pepperoni/pickled peppers/tomato/mozzarella Italian sausage/zucchini/tomato/mozzarella potato/kale/blue cheese/tomato/mozzarella
secondi:agnolotti with shrimp, sorrel, and goat cheese smoked pork sausage over braised cabbage creamy polenta with vegetables and poached egg fish stew of clams, mussels, and rockfish
This is Ana Patty (and yes, everyone calls her ‘Ana Patty’), the brains and hands behind all the pastries and sweets that come from the farmstand kitchen. She’s a master of dough and batter.