Our Seasonal Menu for May is out featuring all of the specialties of spring like mulberries and cherries. Here you see some items we put together for a nice, hearty drop-off lunch.
Zuckerman’s Farm Asparagus & Avocado Sliced “Burrito” (vegan)
with Koda Farm Rice, Purple Cabbage, Fat Uncle Farm Almond Ricotta on a House-made Grist & Toll Spelt Flour Tortilla (see recipe here), served with Jimenez Farm Snap Pea and Beylik Farm Persian Cucumber Pico de Gallo
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Valdivia Farm Zucchini & Ricotta Stuffed JF Organics Patty Pan Squash
(see them here fora full-service event where they are prepared a bit smaller)
with Coleman Farm Purslane and Lemon Zest
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Black Lentils & Pudwill Farm Mulberries (here with blackberries)
with Roasted McGrath Farm Baby Carrots, Coleman Farm Snow Peas,
McGrath Farm English Peas, Carrot Tops and Mulberry Vinaigrette
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Valdivia Farm Squash Blossoms & Baby Zucchini Garganelli
with McGrath Farm Pea Tendrils, Valdivia Farm Tomato Water and Spicy Chili Broth
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Grilled Strauss Farm Lamb Leg
with Flying Disc Ranch Dates and Grated Life’s A Choke Farm Cauliflower Couscous,
Pudwill Farm Blackberry Red Wine Sauce and Assorted Windrose Farm Chicories
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This was all served room temperature after sitting out for an hour, so everything was a great choice for an open house buffet or office lunch where people are breaking at different times.
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JJ’s Lone Daughter Ranch Eureka Lemon Mousse
Tart & Creamy Lemon Mousse served with Pudwill Farm Raspberries,
and dehydrated Lemon Meringue
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Photos: Yolk & Flour
