The spinning planet has brought about crisp air and apples and heralded in some long-awaited colors and textures to the valleys and the tables therein. A perfect pairing with the thickening scents of wood-smoke and leaves’ return to soil.
We’ve started in on our phase of Autumn-centric offerings to make the most of these ever-short-lived bounties.
The Twilight in the Meadow fundraiser for RAFFL was the first venue we debuted our Sas-squash Sliders this year. A mash of Great Northern beans chocked full of red kurikubocha squash, anchos, herbs from Alchemy Gardens. These all coalesce around a bouquet of our other standard local leanings in an aromatic batter before being tossed in some organic Vermont-grown cornmeal and getting touched off in our oven.
The Cambridge Hotel (Home of Pie a la Mode) championed our black bean burgers throughout the summer and then recently became the first restaurant to plate our timely and, possibly majestic, Pumpkin Jake Burger. Curious?
A Pumpkin Jake Burger = Jacob’s Cattle beans from Seth Johnson and Morningside Meadows up in Glover…Pumpkins from amber-toned fields of several organic Vermont growers…onions from Evening Song Farm…three different varieties of pepper-heat…and (of course) a top-secret blend of herbs developed by NASA for the Space Station.
These are full of yum and zero on gluten—and every other food allergen/dietary consideration I’m aware of. The same should be said of our latest hummish, the nefarious Pumpkin-Seeded Shallot Spread. For those among us who take our meals in spoons or on chips, voila! What we have here is much of dear Pumpkin Jake’s gusto met with the formidable advantage of ready-to-eat, portable, packable, smotherable qualities.
Available by special order, in select venues, and at the New Amsterdam Market. If supplies hold out, expect to see it at one of the several winter farmers markets in Vermont we’re planning to vend at. Check back in for more details.
