Happy June! We are in love with the weather lately, and with the bounty of spring vegetables the warmth and sun bring!
VEGEVORE
- Four Cheese Strata
- Kale and Carrot Salad
- Jamaican Ginger Bean Stew
- Wheatberry Pilaf
- Grilled Potatoes
- Grilled Asparagus
- Stuffed Portobello Mushroom
- Mashed Parsnips
- Sorrel Pesto Carrots
- Maple Sugar Cookies
Four Cheese Strata – We are in love with this cheesy, eggy dish! We eat it warm or cool, morning or afternoon, with kale salad or on its own. It features Mary’s homemade whole wheat oatmeal bread and baguette in a lovely custard of egg and milk, with spinach, nutmeg, Bayley Hazen bleu cheese, aged Chevre, Cabot cheddar, and Boggy Meadow Swiss. Amazing! (V, 1st)
Kale and Carrot Salad – Farm fresh kale with carrots, quickled radishes, and a pear cider vinaigrette with Aleppo pepper, thyme, and honey. Those little capery things are not actually capers – they’re quickled chive flower buds and they’re divine! (GF, Vg, 1st)
Jamaican Ginger Bean Stew – Gorgeous Scarlet Beauty beans from Baer’s Best were simmered gently with ginger and turmeric from Old Friends Farm, vegetable broth, carrots, allspice, and cilantro. Perfect for a late spring day! (GF, Vg)
Wheatberry Pilaf – We love a great pilaf. It’s a complete vegetable protein that works well as a main dish or a side. Filling and delicious, this one features wheatberries, Marfax and Black Turtle beans, carrots, parsnips, onions, and plenty of fresh dill and parsley. (Vg)
Grilled Potatoes – Simple and perfect, potatoes were grilled with butter, salt, and chives. Great with your pork or chicken, or even for breakfast with a couple of eggs. (GF, V)
Grilled Asparagus – Fresh spring asparagus is one of our favorite things ever! Here we grilled Hadley grass, as it’s known, from Boisvert Farm. It’s simple and lovely and we recommend it with everything. (GF, V)
Stuffed Portobello Mushroom – We filled portobello mushrooms with kale, onion, cheese, and breadcrumbs, then baked them to perfection. Reheat yours and enjoy with your parsnips and carrots, or on their own as a light lunch. (V)
Mashed Parsnips – Spring dug parsnips were gently simmered in milk with a dash of nutmeg, then smashed to a rustic, lovely dish that pairs beautifully with absolutely anything. (GF, V)
Sorrel Pesto Carrots – Lovely North Star Farm carrots were roasted then tossed in a brightly flavored pesto featuring the first sorrel of the season, dill, watercress, garlic, pumpkin seed oil, and pepitas. The result is magical! Reheat gently and enjoy with your strata, pilaf, potatoes or parsnips! (Vg, GF)
Maple Sugar Cookies – A special treat from our bakery! Four Star pastry flour, Cabot Creamery butter, Spring Brook Farm egg yolks, and maple from Hadley Sugar Shack come together to form the Platonic ideal of a cookie. (V)
V = Vegetarian, Vg = Vegan, GF = Gluten Free, ** = Spicy [1st] = Some dishes are best eaten fresh. Make these the first on your list to dig in to! [brr] = Not sure you’ll get around to eating everything in your share? Some dishes freeze exceptionally well. Just pop them in the freezer to defrost and enjoy later.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Gluten free dishes are prepared in a facility that processes wheat.