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.
country pâte and liverwurst with cornichon and whole grain mustardmixed greens with balsamic vinaigretteGTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrettepotato and leek soup with artisan breadvegetable barley and ham soup with artisan bread
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.