Our Crostini Stations change by whatever produce is seasonal. We also are introducing a new cheese program where we change the local cheeses we feature each month based on color and texture, more on that later. Let’s talk this gal up there. She’s getting delivered to a little baby shower on one of our drop-offs. Here we go:
Persimmons – Penryn Orchard
Concord Grapes (with seeds!) – Murray family Farm
Cauliflower (pickled in house) – Life’s A Choke Farm
Almonds (roasted with rosemary and sea salt) – Fat Uncle Farms
Salad of Garbanzo Beans (Koda Farms) and Haricot Vert (Mc Grath Farm)
Fresh Cannelini Bean (braised and pureed) – Rutiz Farm
Persian Cucumbers (pickled in house) – JF Organic Farm
Triple Cream Truffle Brie – Marin
Cured Meats – Framani
Firehouse Pepperjack Cheese – Springhill Farm
Imported items are the olives (from France and Italy), the Manchego Cheese (Spain), and Feta (France). We are actively seeking these ingredients to be sourced all locally.
