SEASONAL AND REGIONAL

Springtime – think Green!!!

The land awakens to the bright and bold flavors of foraged foods like wild ramps which shine after the long winter of slow cooked hearty meals. Later in the spring stinging nettle, marsh marigold, and the ultimate morel mushroom steal the show for the foragers.

Grilled Ramps

Stinging Nettle Ravioli with Hazelnuts toasted in Brown Butter

Marsh Marigold and Feta Dip with Grilled Flatbreads from Local Wheat

Morels Sauteed in Garlic with salt and pepper

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The farms wake up as well with early offerings of garlic greens and scapes, turnips, and radishes. By May, the stars of spring make their appearance. Asparagus and strawberries, baby bok choy, baby braising greens (arugula, kale, swiss chard.)

Rhubarb and Wheatberry Salad with spring onions

Garlic Scape Pesto with Handmade Tagliatelle

Summer is for COLOR!

Grilled seasonal veggies- these are a foundation of our summer menus, they range week to week as the farmers pull their crops from the fields. We plan the details for this ‘dish’ days before the event.

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