CSA 2018 – Week 9: Melons – the Queens of Cucurbidaceae

CSA Newsletter – Week 9


Melons – the Queens of Cucurbidaceae

We can’t believe it’s already week nine! You’ve got a fully-packed August box this week, complete with sweet corn, tomatillos, melons!, sweet bell peppers, and so much more. As always, I like to notice when we have multiple members of a plant family present in one box, and though Solanaceae may be the leading star of summer, including such gems as tomatoes, peppers, eggplant, potatoes, ground cherries, and tomatillos, Cucurbidaceae, home to melons, cucumbers, and squash, comes in at a close second.

Winter squash is beyond amazing, so dense and filling. Cucumbers are so refreshing, so crisp and full of sweet, summer life like nature’s water filter. Summer squash are so tender and buttery, so versatile in cakes or on the grill. But, as much as I believe in vegetable equality, let’s be real, melons are the best! Melons mean summer! You don’t do anything to them except impatiently wait for your body to slice them up so that you can finally devour the sweet fruit waiting inside. No cooking. No prep. They’re just perfect. They woke up like that.

This is the side of melons that most people enjoy—the tasty part. Here at the farm, we’re lucky to get to enjoy an entirely different aspect of what it is to bring melons into existence—the fun part!

For those of you who have driven past our farm during melon season, you may have seen the joy that is melon tossing. First, our select melon whisperers go out and harvest all the melons that are perfectly ripe, gently picking each one up for the first time. We’re all used to having to try to tap out a tune on melons at the grocery store in fear of buying a bland one, but at the farm our melon whisperers tap out a melody for us that only the most perfect melons sing. They stack the ripe melons in piles to await the toss.

Because our melons are picked ripe and full of sugar, they are quite fragile to transport. It is for this reason that we take as many as eight people out to a field, we stand in a line from the melon rows to the flatbed truck lined with bins, and we toss melons from one end to the other for hours.

The melon gets touched for its second time when pulled from the ripe pile and tossed to the next person, and depending on how far the row is from the truck, another seven people might gently catch and then toss each precious orb. We all talk and laugh as we toss melons in the sun, a task that feels much more like play than work. From harvest to consumption, melons are so precious, thus they receive the utmost care. Only the best for the Queen of Cucurbits.

Best,
Laura Bennett


Table of Box Contents

  • Melon!!!— August is officially here when melons come in. There isn’t yet enough of any one type to give you all the same kind, but Sally likes to make sure our beloved CSA customers are the first to enjoy our specialty items, so you will be receiving one of two types.
    • Charentais Cantaloupe— Charentais is a true French cantaloupe, sought after by chefs and foodies alike. It has an intensely sweet, floral flavor.
    • Honey Orange— Though these may look like a white dinosaur egg on the outside, they are bright orange inside! They have the texture of a honeydew with the extra sweet flavor and color of a cantaloupe.
  • Sweet Bell Pepper— You’ll receive either a red, orange, or yellow sweet bell pepper this week.
  • Serendipity Sweet Corn—We grow this variety for its high sugar content. We grow bicolor corn that is a mosaic of yellow & white kernels that makes for a particularly beautiful corn on the cob.
  • Tomatillos— Tomatillos are more closely related to ground cherries than they are to tomatoes. Most people blanch them before blending them into a salsa verde, however they are quite versatile in other dishes.
  • Yellow Potatoes—These potatoes are a buttery yellow all the way through, waxy and perfect for roasting, baking, or fried into hash browns.
  • Jalapeno
  • Sierra Blanca Superstar Onions
  • Bunched Carrots
  • Persian Cucumbers
  • Tomatoes
  • Mixed Summer Squash
  • Lettuce Surprise

Recipes

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Raw Green Salsa

“The raw vegetables in this salsa are full of enzymes that kick-start your immune system. A great sauce for a completely raw meal or a perfect salsa on top of tostadas or eggs..."

Servings 1 cups
Author adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing, p.174

Ingredients

  • 8 large Tomatillos
  • 1 Small White Onion, quartered
  • 1 clove Garlic, peeled
  • 1-2 Fresh Serranos or 1 Jalapeno, stems & seeds removed
  • 1/2 bunch Cilantro
  • 1 tsp Sea Salt, or to taste
  • 1 tbsp Lime Juice
  • 2 tbsp Water
  • 1 Avocado, peeled and seeded

Instructions

  1. Place all ingredients in a blender or food processor, and process until small flecks of cilantro are scattered throughout the salsa. 

  2. This salsa is raw, so it should be refrigerated and used within 2 days.

 

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Pepper, Corn & Black Bean Quesadillas

Adapted from The CSA Cookbook by Linda Ly

Ingredients

  • 1 tbsp Olive Oil, and more oil/butter for greasing
  • 1/2 Onion, minced
  • 4 cloves Garlic, minced
  • 1-2 Sweet Pepper, finely chopped
  • 2 ears Corn, kernels cut off the cob
  • 1/2 Jalapeno, minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups cooked Black Beans
  • 4 10-inch Flour Tortillas
  • 2-3 cups Shredded Cheese of your choice
  • Sour Cream for garnish
  • Pico de Gallo for garnish (rough chop some tomatoes, onion, and cilantro, add salt and lemon juice and you're good to go!)

Instructions

  1. Heat a large skillet over medium-high heat. Add the oil, onions and garlic and cook until tender and fragrant, 2-3 minutes. Stir in the eggplant, jalapeno, sweet peppers, salt, and pepper, and cook until the vegetables are soft, about 5 minutes. Add the beans and corn and heat through for 2 minutes. Remove skillet from heat.

  2. Heat another large skillet over medium heat. Grease the surface with butter and place a tortilla in the skillet. 

  3. Layer the cheese (a heaping ¼ cup, or more if you’d like) and vegetables (a heaping cup) over half of the tortilla, then top with more cheese. Fold the tortilla in half, press down lightly with a spatula, and toast for about 2 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and fillings. (If you can’t load up the tortilla that fast, you can assemble it on a plate before transferring it to the hot skillet.)

  4. To serve, slice each quesadilla into halves or quarters and add sour cream and pico de gallo on top.

 

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Lemony Orzo Pasta Salad with Cucumber and Feta

Adapted from Fork Knife Swoon:
http://www.forkknifeswoon.com/lemony-orzo-pasta-salad-with-cucumber-and-feta/ 

Ingredients

  • 1 1/2 cups Dry Orzo Pasta
  • 2 tbsp Olive Oil, or enough to lightly coat the pasta
  • Juice and zest of 1 Lemon
  • 1-2 Cucumbers, chopped
  • 1 tbsp Fresh Mint, finely chopped
  • 1/2 cup Feta Cheese, crumbled
  • Kosher Salt & Black Pepper to taste
  • Recommended Addition: Tomatoes!

Instructions

  1. Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta.

  2. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.

Lunch Menu: Week of August 7, 2018

*All items and prices subject to change

Starters & Salads

Farm Salad (8.00) (GF, vegan)
GTF salad mix, summer vegetables, toasted hazelnuts, with herb vinaigrette

Simply Salad (6.00) (GF, vegan)
GTF salad mix, herb vinaigrette

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Summer Vegetable Confit (7.00) (Vegan)
Tomatoes, summer squash, pearl onions, garlic, olive oil, fresh bread

Cucumber & Melon Salad (9.00) (GF, V)
Charentais melon, watermelon, mint, basil, peach vinegar, olive oil

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, pickled vegetables charred chive  aioli, lemon/thyme vinaigrette

Summer Vegetable Flatbread (8.00) (V)
Charred eggplant puree, tomatoes, shaved fennel, yogurt, herbs

Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Albacore Tuna Confit & Green Bean Gratin (9.00)
Sweet corn, cherry tomatoes, cream, parmesan, breadcrumbs


Wood-Fired Pizza

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Summer Squash & Blistered Shishitos (13.00) (V)
Basil pesto, pecorino romano

Desert King Figs & Fennel Sausage (13.00)
Olive oil, chevre, basil

Cherry Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella, fresh herbs


Larger Plates & Sandwiches

Pastrami Sandwich (13.00) (half 7.50)
Oregon Valley Beef brisket, swiss cheese, mustard, pickles, rye bread, side salad

Smoked Chorizo Sandwich (13.00) (half 7.50) (DF)
Farm smoked spanish chorizo, peperonata, garlic aioli, cilantro, ciabatta bread, side salad

Summer Vegetable Sandwich (12.00)(half 7.00) (Vegan)
Marinated zucchini, butter lettuce, tomato, basil, salsa verde, pugliese bread, side salad

Summer Vegetable Plate (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, tomatoes, eggplant, mole verde, pumpkin seeds

Braised Beef Ossobuco (21.00) (GF)
Oregon Valley Farm Beef, summer vegetables, roasted tomato & red wine jus, creamy polenta

Wild Mushroom & Fresh Tomato Pasta (17.00) (V)
Farfalle, green beans, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Albacore Tuna (21.00) (GF)
Roasted eggplant, summer squash & sweet onions, poblano romesco, toasted pistachios, pimenton oil


Jules’ Sweet Treats

Gingered Plum Upside Down Cake (8.00)
Candied ginger, elephant heart plums, cherry coulis, cinnamon mascarpone

Chili-Chocolate  (8.00)

Key Lime Mousse (6.00) (GF)
Served chilled with toasted almond-coconut crumble

From the farm: boysenberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)

Dinner Menu: August 2-4, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (9.00) (vegan, GF)
Salad greens, summer vegetables, toasted hazelnuts, herb vinaigrette

Simply Salad (7.00) (vegan, GF)
Salad greens, herb vinaigrette

Summer Vegetable Confit (7.00) (Vegan)
Fresh bread, tomatoes, summer squash, pearl onions, garlic, basil, olive oil

Fresh Figs & Honey (7.00) (GF, V)
Labneh, toasted walnuts, mint, olive oil, black pepper

Smoked Salmon Rillettes (9.00)
Frisee salad, meyer lemon vinaigrette, cherry tomatoes, capers, baguette crostini  

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Cucumber & Melon Salad (9.00) (GF, V)
Charentais melon, watermelon, mint, basil, peach vinegar, olive oil

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Summer Vegetable Flatbread (8.00) (V)
Roasted eggplant puree, tomatoes, roasted corn, herbs

Siletz Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread

Wood-Fired Pizzas

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Shaved Summer Squash & Scallion (13.00) (V)
Basil pesto, pecorino romano

Fennel Sausage & Roasted Eggplant (13.00)
Olive oil, shishito peppers, parmesan

Heirloom Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella,, fresh herbs

Entrees

Summer Vegetable Plate (16.00) (GF, Vegan)
Summer squash, roasted onions, carrots,  eggplant, tomatoes, tomatillos, peppers, mole verde, toasted pumpkin seeds

Wild Mushroom & Sundried Tomato Pasta (17.00) (V)
Farfalle, green beans, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Duck Breast (23.00) (GF)
Grilled plums, roasted sweet onions & carrots, fennel puree, ginger honey glaze, toasted hazelnuts

Tomatillo Braised Chicken (19.00) (GF,DF)
Slow cooked pinto beans, summer vegetables, tomatillo salsa

Seared Oregon Albacore (22.00) (GF,DF)
Roasted Eggplant, summer squash, sweet onion, romesco, toasted almonds, fennel oil

Braised Beef Ossobuco (24.00) (GF)
Oregon Valley Farm Beef, summer vegetables, roasted tomato & red wine jus, creamy polenta

Jules’ Sweet Treats

Warm Peach Samosa (8.00)
Red haven peaches, crispy fried pastry, warm spices, fennel ice cream, cinnamon cajeta

Chocolate-Boysenberry Profiteroles (7.00)
Chocolate-glazed choux pastry puffs, boysenberry creme patissiere, cream, cherry-berry coulis

Cherry Cheesecake Mousse (6.00) (GF)
Chilled orange cheesecake mousse, toasted almond-coconut crumble, brandied cherry compote

Scoop of farm ice cream  ($3)
Ask server for today’s flavors

 

CSA 2018 – Week 8: Beyond Nutrition- On Food, Flame, and Friends

 

CSA Newsletter – Week 8


Beyond Nutrition- On Food, Flame, and Friends

Each of us has our own personal food history, the progression of our eating habits that changes throughout time. Currently, I cook almost all of my meals in a hole in the ground in the backyard, as strange as that seems in this country. I like to make whole-roasted vegetables to dip into salt and oil or aioli, maybe throw on a couple sausages, and throw together a salad. Simple, yet complex. But it’s more than the food itself, and it’s even more than the flame—what really nourishes me in these moments is how I get to hang out outside with my friends by the fire as day turns to night. My body and soul are so nourished by these meals in a way that nutrients alone cannot accomplish.

But this dreamy existence is not how my eating habits have always been. I grew up eating mostly processed foods, always at the couch and never at a table, and usually mealtime was a solo event. Food was good when it was affordable and gave you instant gratification, the reality of many that processed food capitalizes on. It was necessary to eat this way, but I didn’t feel like I was suffering for it at the time. On the contrary, I loved eating these foods as I watched tv. Many of us who value organic food have turned a cold shoulder to processed foods and television, but for me, I like to sprinkle them both into my mostly-organic lifestyle. Things are not always all good or all bad.

Food anthropologists who study the eating habits of consumers for food corporations have found that Americans increasingly prefer to eat alone over sharing meals with other people. Mostly, this is because people want autonomy with their food. It’s common now for each person in a household to eat a different food at mealtime, and to eat that meal by themselves. Even though I remember eating this way somewhat fondly, I can’t help but feel that eliminating the element of time and flame, as well as the social element from eating deprives us of something supremely nourishing that makes us human.

As someone who grew up eating food that lacked in physical nutrition as well as social nutrition, I so appreciate the good food that I now get to share with the people that I love. I often think about how privileged I am to have such good food from this farm, good friends from this farm, and to have a backyard and the time that it takes to cook with fire, especially when I only had access to an electric stove in an apartment for the majority of my life. And yet in so many other places in this world people are still cooking outside together with fire out of pure necessity. What is a privilege in this country is a necessary way of life in another, but in both places the simple act of cooking and eating together is one way that we can express our humanity despite all else.

Food can be so much more than the components outlined on a nutrition label. I don’t believe that a “healthy” diet consists solely of “healthy” food. For me, I strive for the following trifecta—mostly-healthy food, cooked simply over a flame, and enjoyed in loving company. But that’s just me. What makes you feel healthy? What makes you feel nourished? What makes you feel human?

Best, Laura Bennett


Table of Box Contents

  • Purple Majesty Potatoes—These potatoes are a deep purple all the way through and have high antioxidant levels to show for it. I love roasting these whole, as their color seems to be best preserved this way compared to steaming or sautéing.
  • Anaheim Peppers—Anaheim peppers can be quite spicy, much more than a poblano. This time of year they don’t have as much heat as they will later in the season when they start turning red.
  • Bunched Beets w/ Greens
  • Italian Parsley— We grow Peione Italian parsley, a Giant-of-Italy-type that has a strong, sweet flavor. I once had a parsley sorbet that completely changed how I felt about parsley. It really has a unique flavor, enjoy!
  • Sierra Blanca Superstar Onions—These white bulb onions are the first fresh digs of the season as far as bulb onions go! They have a mild yet semi-sweet flavor, perfect for salads or fried into onion rings.
  • Bunched Carrot
  • Sweet Slice Cucumbers
  • Heirloom Tomato
  • Mixed Summer Squashexcellent grilled whole! All squash can be cooked similarly, however each type does have unique qualities.
  • Green Leaf Lettuce—these heads of lettuce have large leaves, perfect for making wraps

Recipes

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Simple Couscous Salad

I love throwing this salad together quickly on hot summer nights. It’s a great way to utilize a variety of vegetables.

Ingredients

  • 1 cup reduced-sodium chicken broth or veg. broth
  • 1 cup uncooked couscous
  • 1 head lettuce, sliced thinly
  • 1-2 medium cucumber, halved and sliced
  • 3-5 carrots, grated or sliced into matchsticks
  • 1-2 beets, grated or sliced into matchsticks
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped onion
  • A good pile of minced fresh parsley
  • Some tomato, sliced up and tossed in last
  • Olive oil to taste
  • Lemon juice to taste
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Other flavor additions to play around with: toasted sesame oil, apple cider vinegar, spicy chiles, avocado!

Instructions

  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. 

  2. In a large bowl, combine the cucumber, carrot, beet, onion, parsley, and lettuce. Stir in couscous. 

  3. Toss in cooked vegetable sauté, if applicable

  4. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled 

  5. I like to serve this with cheese, more fresh parsley (or whatever herb is on hand), and sunflower seeds on top

Recipe Notes

Optional-- Stir in a cooked vegetable sauté:

Zucchini stir fried in oil with garlic added a few minutes before the zucchini is done. Salt zukes after cooking process is over, otherwise they’ll turn to mush in the pan. Or, the same thing but with Anaheim pepper instead of zucchini.

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Roasted Veg. w/ Parsley Aioli

This is my new favorite summer treat! At the end of the day, it’s so easy to just roast up vegetables whole, make an aioli in a quart mason jar with an immersion blender, slice up my roasted veg on a platter, dip and consume. Aioli is just mayo with a fancy name, don’t let it intimidate you. At home, I make a fire in a hole in the ground in the back yard, throw my veggies on a grate whole over the coals, and turn them as they cook until they’re done. So, whether you’re using a grill, an oven, or a hole in the ground, you can’t mess this one up! It’ll be delicious no matter what.

Ingredients

  • 1 egg—most people just use the yolk; however, I use the whole egg when I make it at home and have never had a problem
  • Oil—a mixture is nice, all olive oil can be overpowering
  • Lemon juice
  • Garlic, minced
  • Parsley, minced (or whatever herb, basil is great!)
  • 1-2 tsp mustard (optional)
  • Salt and pepper to taste
  • Roasted Vegetables—out of the veggies you have in your box this week, the following are great roasted and dipped into aioli!
  • Carrots, Beets, Peppers, Potatoes, Zucchini

Instructions

  1. There are lots of ways to make aioli, but the basic thing that you need to do is emulsify eggs and oil together. The following link is a great walk through to make aioli by hand, however I always use an emulsion blender at home and it turns out great.

  2. Manual: https://food52.com/blog/8097-how-to-make-mayonnaise-or-aioli-without-a-recipe 

  3. Electric: Crack an egg into a quart sized mason jar, add in salt, pepper, mustard, garlic, and lemon juice. Start pouring in oil slowly as you blend. Your aioli should start to thicken after you get a significant amount of oil in there, so don’t worry if it stays thin at first. Add your parsley in once you’ve added all your oil, adding a bit more oil to blend it in thoroughly if needed. I don’t measure the oil, but rather stop when the consistency and flavor seems right.

  4. Roast your vegetables whichever way you like to roast vegetables. I like roasting whole in a hole. But you could roast them sliced in the oven and they’d be just great.

Lunch Menu: Week of July 31, 2018

*Prices & items are subject to change

Starters & Salads

Farm Salad (8.00) (GF, vegan)
GTF salad mix, summer vegetables, toasted hazelnuts, with herb vinaigrette

Simply Salad (6.00) (GF, vegan)
GTF salad mix, herb vinaigrette

Pickled Vegetable Plate (6.00) (GF, vegan)
Seasonal pickled farm vegetables

Summer Vegetable Confit (7.00) (Vegan)
Tomatoes, summer squash, pearl onions, garlic, olive oil, fresh bread

Cucumber & Flower Salad (9.00) (V, GF)
Walnuts, chilies, scallions, basil, mint, nasturtium, borage, meyer lemon, yogurt

Heirloom Tomato & Basil Salad (9.00) (V, GF)
Heirloom tomatoes, farm ricotta, balsamic, basil

Fish Cakes & Greens (16.00)
Pacific rockfish, potato, herbs, GTF salad mix, pickled vegetables charred chive  aioli, lemon/thyme vinaigrette

Summer Vegetable Flatbread (8.00) (V)
Charred eggplant puree, tomatoes, shaved fennel, yogurt, herbs

Tomato Gazpacho (6.00) (vegan)
Basil, olive oil, grilled bread


Wood-Fired Pizza

Pizza Bianca (11.00) (V)
Olive oil, grana padano, pecorino, mozzarella

Margherita (11.00) (V)
Marinara, mozzarella, basil

Shaved Summer Squash & Scallion (13.00) (V)
Basil pesto, pecorino romano

Fennel Sausage & Roasted Eggplant (13.00)
Olive oil, shishito peppers, parmesan

Heirloom Tomato, Chorizo & Kalamata Olive (14.00)
Marinara, mozzarella,, fresh herbs


Larger Plates & Sandwiches

Pastrami Sandwich (13.00) (half 7.50)
Oregon Valley Beef brisket, swiss cheese, mustard, pickles, rye bread, side salad

Smoked Chorizo Sandwich (13.00) (half 7.50) (DF)
Farm smoked spanish chorizo, peperonata, garlic aioli, cilantro, ciabatta bread, side salad

Summer Vegetable Sandwich (12.00)(half 7.00) (Vegan)
Marinated zucchini, butter lettuce, tomato, arugula, salsa verde, pugliese bread, side salad

Summer Vegetable Plate (16.00) (GF, vegan)
Summer squash, sweet onions, carrots, tomatoes, eggplant, mole verde, pumpkin seeds

Tomatillo Braised Chicken (18.00) (GF,DF)
Slow cooked pinto beans, summer vegetables, tomatillo salsa

Wild Mushroom & Sundried Tomato Pasta (17.00) (V)
Farfalle, confit garlic & shallots, white wine, pecorino romano, bread crumbs

Seared Albacore Tuna (21.00) (GF)
Roasted carrots, fennel, & zucchini, poblano romesco, toasted pistachios, pimenton oil


Jules’ Sweet Treats

Mocha Profiteroles (7.00)
Chocolate-glazed choux pastry, cardamom-coffee creme patissier, cherry-berry coulis

Orange-Vanilla Creme Brulee (7.00) (GF available)
Served with blood-orange shortbread and fresh berries

Chocolate Caramel Cake (6.00)
Chocolate zucchini cake, salted caramel, fennel ice cream

Key Lime Mousse (6.00) (GF)
Served chilled with toasted almond-coconut crumble

Scoop of farm ice cream  ($3)
Ask server for today’s flavors

 

From the farm: boysenberries, rhubarb, garlic scapes. Snap pea, zucchini, young potato, radishes, romaine, broccolini, basil, spring garlic, salad mix, chard, cilantro, radish sprouts, carrots, yellow onion, leeks,  endive, arugula, beets, cucumber, chives, tarragon, thyme, parsley, oregano, all other vegetables! (except celery and clove garlic)