Good Morning!!

After a lovely break, we are back in the kitchen so you don’t need to be. Samascott asparagus is happening and we are using it in this week’s quiche along with spring onions and goat cheese. A fresh green minestra is filled with first of the season zucchini, asparagus, peas, spinach and new potatoes, topped with a plop of parsley pesto. A spring salad is chocked full of seasonal vegetables, asparagus, new potatoes, sweet carrots and beets, chopped egg, marinated mushrooms, herbs, goat cheese, olives on a bed lettuces with mustardy vinaigrette.

Our customer favorite, classic spinach, ricotta and tomato lasagne is back. Frittata is on the menu after a winters break. It feeds eight, perfect entertaining. and delicious at room temperature. It also freezes like a dream, ready for a quick and satisfying meal. The veg sandwich is roasted asparagus with luscious Nimbus, a triple crème cheese from Chaseholm Farm, pea shoots on baguette. We are roasting turkey breast and piling it on a rye ciabatta with maple smoked ham and gruyère sandwich, bread & butter pickles, dijon and sweet butter with a side of cole slaw.

And don’t forget, there is yummy goat cheese spread, marinated mushrooms, baguettes, biscuits, your favorite brown butter, chocolate oat meal cookies, shortbread, and drum roll please… rhubarb and lemon tarts with pistachio. and last, but never least, Yundwell Pastrured Eggs.

Have a wonderful week. And as usual, Michael will take your calls beginning at 9.

Peace in 2024