Colorful vegetables are the BEST vegetables

Menus for the week of July 25th

Some of you have asked for the recipe behind our delicious homemade granola we serve for breakfast. Well, a friend of ours put together a short tutorial for you  ;)

Also, we’ve noticed over time that the colorful versions of vegetables we serve are always eaten less than the mainstream colors (orange carrots, white potatoes, etc). Well, the NY Times has something to say about that. Spread the word!

Here’s what we’ve got planned for this week:

  • Monday feeds a mining town in California Gold Country
  • Tuesday wants to put Gochujang sauce on EVERYTHING!
  • Wednesday is in awe of the magical powers of the Maillard reaction
  • Thursday scores big at the Oaxacan market
  • Friday loves all Heirloom Vegetables, which we will continue to serve even though a segment of our customer base inexplicably refuses to eat purple potatoes. Seriously, we have no idea why. They’re delicious.

Stop in, say hello, grab a bite to eat.

-Jesse-

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Here were some of the highlights from last week:

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Braised Chicken with Sage & Dijon. Green Bean & Cherry Tomato Salad with Basil & Lemon Oil. Toasted Barley with Grated Beets.
(served last Tuesday)

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Garbanzo Bean Salad with Breakfast Radishes. Fennel & Cucumber Salad. Smoky Eggplant with Yogurt. Cous Cous with Seeds & Dried Fruit.
(served last Wednesday)

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Pulled Pork with Vinegary Mustard Sauce. Field Pea Salad with Corn. Braised Collard Greens.
(Served last Monday)