Weekly update--Big news from the kitchen!!
What's new outside?? Well, not a whole lot!!! I did finish mulching the onoins and seeded many flats--early cucumbers, green beans and more. BUT, the week in the field was cut short with a basement flood!!! We had a water pipe burst and until we found it there was nearly 4 inches of water throughout the basement. Thankfully, the insurance company was there within 2 hours, as was the water remediation company. Even with their help, we will not have everything back to normal until Monday sometime...there's always next week!What's new from the kitchen?? Here it is - my new commercial convection oven and proofing unit! I haven't had the time to even turn it on yet because of the water in the basement, but Monday early a.m. will be the test of whether I can figure out all the buttons and controls! I'm expecting this addition will streamline alot of the food production for me and make me much more efficient. Check out the listing below for still more new prepared foods this week.
Here's what we've got this week:
CARNIVORES CORNER:
Beef: Grass Fed English Aged Angus is now available year-round.
From the high tunnel/root cellar: spring lettuce mix, jerusalem artichokes, diakon radishes, potatoes, garlic, kohlrabi, and beets.
From the kitchen: Tarts (crusts made with organic spelt: Cheesecake and pecan. Sprouted Scones: Dark Chocolate Chip/Almond, Orange Ginger, and Lemon Poppyseed. Sprouted Cookies/Bars: Shortbread Cookies, Oatmeal Date Nut Bars. Flatbreads: Tomato/Garlic/Onion (spelt), and Asiago/Parmesan Herb (spelt). Sprouted Flatbreads: Sesame and Apple Walnut. Sprouted Breads: Poppyseed Spelt, Cinnamon Raisin Walnut (spelt), Four Grain baquette (all organic flours--sprouted wheat, sprouted spelt, quinoa, and oats) and dinner or sandwich rolls.
Beef Meat Pies: Made with organic spelt crust, grass-fed beef, potatoes, sweet potatoes, onions, carrots. Comes in individual size with extra gravy - heat in oven for 10-12 minutes at 350 degrees until center is warm, serve with heated gravy.
Stuffed Sprouted Pitas: The new flavor this week is spinach ricotta. We'll also have potato cheddar and leek shiitake. Heat for 10-12 minutes at 350 degrees - makes a great compliment to soup or salad, or they can stand alone as a meal or a snack.
Hummus: Aduki Ancho Chili: Made with organic beans, ancho chilis, olive oil and our garlic. The ancho chilis are mild and give a nice pepper hint, but not a big bite.
Tabouleh: A delicious and nutritious grain salad made with organic bulgar (cracked wheat), tomatoes, onions, garlic tossed with a lemon dressing.
Sprouted Berry Apple Salad: a refreshing salad that's power packed with healthy stuff! Made with sprouted spelt and kamut berries, apples, raisins and walnuts.
Nutty Date Snack Bites: A yummy crunch of brazil nuts and cashews bundled in a soft raw honey date and flax mixture, rolled in toasted sesame seeds - a true energy snack! Sold 2 in a pack
Dark Chocolate Truffles: A soft heavenly bite of creamy dark chocolate with either peanut butter or almond.
Spreads/Dips: Spinach Parmesan, Orange Fig
Lacto-Fermented Veggies: Caraway Beets
Pancake Mix: 1) Organic spelt or 2) Organic sprouted spelt and oats (new)
Pure Vanilla Extract: Temporarily out of stock
Nutty Berry Mix Granola
Sprouts: sandwich mixKombucha Tea: Apricot, wild berry, ginger
Meats: Grass fed hamburger
Products from our local partners: Free range eggs, apple butter
Eric & Cindy Noel
632-8589
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