HOURS: We will continue to be open all day Saturday and Sunday. On weekdays, Wednesday, Thursday and Friday, we will close between the lunch and dinner service (2:30 to 5:00pm). We hope this won’t inconvenience anyone.
NEWS: We are often asked to provide more information on what we are doing with food, so we will break up our “almost” monthly newsletter into smaller bites and send them a little more often. We will also include recipes, kitchen ideas, offers and other valuable content. Please unsubscribe if you no longer want to receive this information.
HARVEST TIME: Harvesting is at its peak right now, we are enjoying a second rotation of lettuce and on-going arugula. Of course we have more squash than we know what to do with — does that sound familiar! Our first crop of pears from the second-season espaliered trees are shaping up with a beautiful red blush to them. Basil has been plentiful this year along with our greenhouse cherry tomatoes. We had an early crop of potatoes and are still hopeful for more than a handful of Romano beans—they have been challenged, so we will see what happens. Winter squash are fattening up nicely.
BASIL & APPLES: The abundance in the garden keeps us extra busy in the kitchen pickling, fermenting, freezing herbs and fruits for fall/winter use. With so much basil, we are preserving it in different ways. One simple method we use is to puree the leaves with a little olive oil (3 cups packed basil leaves to 2 tablespoons olive oil) we then freeze in little bags, to use beyond it’s season for soups, sauces and pastas. We are dicing and freezing apples, blueberries and blackberries for pies and sauces. We take the apple cores and peels and make syrups and shrubs with them, it is amazing how much flavor there is in an item that is typically thrown away. Make a simple syrup with 1:1 sugar and water, dissolved over heat – add apple cores and peels to the syrup and simmer for 30 minutes or so. Pour the syrup through a fine sieve or cheesecloth to remove the apple parts. Store syrup in a container in your refrigerator. Get creative and add your favorite spice while cooking the peels – cinnamon or perhaps cardamom. Enjoy your syrup over pancakes and oatmeal, make an apple martini or use it with some Dijon mustard to make a quick glaze for chicken or pork.
WHAT IS A SHRUB? It’s an interesting beverage that got its start in the 15th century. At times it has been non-alcoholic and at times had spirits added. A syrup made with sugar, vinegar and fruits or vegetables, it is a sweet acid concentrate we use to make sodas, cocktails, sauces and salad dressings.
FREE SHRUB! Come in any WEDNESDAY in September and enjoy a FREE SHRUB SODA when served with a purchased lunch or dinner entrée.