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FARMER AND THE COOK FARM CAFE MENU MEXICAN CAFE MENU COMMUNITY EDUCATION FRIENDS |
June 26, 27 & 28
MEDITTERANEAN “straight from the farm”
At the farm we have the beginnings of a summer menu.
The haricot verte and summer squash are
just peaking out of the plants
but to our suprise
the Japanese eggplant has arrived.
We have cornichon and pickling cucumbers but the persian cucumbers are not yet there.
We have basil and
more sun gold tomatoes.
Emilie and I dug up yukon gold potatoes and purple caribes.
Today Sarah and I will pick chard, more potatoes, nastersium
leaves, squash blossoms, basil, sorrel and parsley.
MENU
freshly baked crusty pain au levain will be served
small plates cold
cucumber, roasted sun gold, sweet white onion, basil and mint
new potato salad with nastersium leaves, pickles and flowers
green olive and lemon salad
small plates hot
carrots roasted with marjoram served with olive tapanade
summer squash with spicy charmoula sauce and chevre stuffed pan-fried squash blossom
roasted caribe and yukon potatoes with sorrel and olive oil
roasted garbanzo beans with shallot and swiss chard
grilled japanese eggplant with unplugged basil pesto, feta cheese or walnuts "v"
dessert
summer apricots over a greek yogurt cake
thank you Emilie, Sarah & Olivia
“v” = vegan
June 19, 20 & 21
SUMMER SOLSTICE FOOD
This Saturday the Meiners Oaks Business Association is organizing a parade down El Roblar
which will start at 11 am and goes until 5 pm with music on two stages.
At the farm we have an amazing harvest of white candy onions, Texas sweets, leeks, shallots and garlic.
Having dinner on Santa Barbara we bumped into my brothers friend Mary Beth and her friend Howard who suggested a sweet onion marmalade.
And so it is. The marmalade will be used on a savory pear tart.
The fennel and parsley are hanging in there as the
early morning fog saves them. We picked our first sun golds on Monday and I hope there will be enough
for our salad. We have some delicous local strawberries from Tutti Frutti farm
and I'll make a strawberry shortcake with some handmade strawberry frozen yogurt and an almond sponge cake.
June 18, 19 & 20 2010
“straight from the farm”
GOLDEN SUMMER SOLSTICE MENU
appetizers
Caramelized onion, pear & leek tart 7.50
choice of vegan or with pt. reyes blue cheese
salad
sun gold and golden beet salad with a texas sweet onion
and fennel puree, basil leaves “v” 7.50
entrees
caramelized onion, pear & leek tart and the golden beet salad 14.50
succotash and shiitake mushroom risotto with a fried goat cheese filled squash blossom on a parsley & basil pistou 14.50
dessert
summer strawberries over strawberry
frozen yogurt or coconut bliss (“v”) on top of an almond cake 6.50
WHOLE MEAL SALAD, ENTRÉE AND DESSERT 24.00
thank you Emilie, Sarah & Olivia
“v” = vegan
June 12, 13 & 14th
MIDDLE EASTERN FOOD
appetizers
refreshing tangerine dream 4.50
spelt and olive oil flat bread 4.50
cauliflower, fried and dusted with cumin - tahini lemon sauce
roasted farm garlic with pizza bread 6.50
Lebanese potatoes - parsley lemon garlic 4.50
babaganoush - smoked eggplant dip with flat bread and zaatar 4.50
salad
fattoush parsley, cucumber, red pepper,olive, mint, spelt bread, sun-dried tomato, feta and sumac 7.75
farm entrees
falafel in pita bread with cucumber, red pepper, pickled onion & tahini sauce
olives, babaganoush and Lebanese potatoes 14.50
dessert
orange and almond cake with jasmine blossom syrup 6.50
whole meal: fattoush, falafel plate and orange and almond cake 23.50
June 4, 5 & 6th
ORGANIC INDIAN FOOD prepared by Gopal Krishnamurthy
appetizer
banana, mint & fresh coconut shake “v” 4.50
salad
beet greens & pea pod salad with lime dressing “v” 6.50
farm entrees
beetroot curry with coconut, basmati rice, dhal with chard and tomato, dosa “v” 13.75
dessert
carrot & coconut halva with a cup of masala chai 6.50
on May 28, 29 & 30
ORGANIC THAI FOOD
appetizers
banana, mint & fresh coconut shake “v” 4.50
2 fried spring rolls filled with avocado, pears, shallot, lime & cilantro served with a sweet chili sauce “v” 8.00
tofu & pink hakurei turnip satay with peanut sauce and cucumber-ginger salad “v” 8.00
salad
butter lettuce, pomelo, peanuts, fresh coconut, shallot & mint “v” 6.50
farm entrees
red coconut curry with pea pods, potatoes, cauliflower, carrot & tofu served with Lao yellow rice “v” 13.75
combo plate: spring roll, tofu & pink turnip satay, Lao yellow rice & pomelo salad “v” 13.50
dessert
passion fruit crepes with caramel ice cream 6.50
teaask for it with soy cream or half and halfthai ice tea made with black tea, star anise, cinnamon, cardamom, cloves and vanilla 3.00 thai ice coffee made with toasted sesame seeds and corn 3.00
Whole Meal: Pomelo Salad, Red Coconut Curry, Rice and Passion Fruit Crepes 24.00
Thank You Emilie, Sarah & Olivia
May 21, 22 &23
JAPANESE FOOD
MEGUMI’S JAPANESE FOOD
appetizers
avocado, mango, miso & ginger salsa with fried rice chips “v” 6.50
salad pink pickled hakueri turnips, snow peas, golden beets, beet greens with a sesame dressing “v” 6.50
farm entreessampler plate:
roasted hakerei turnip w/walnuts and miso, handmade tofu with ginger dipping sauce, leek w/red pepper miso, rice on bamboo leaf with egg,
shiitake mushroom, zuccini & ginger, okara with shiitake mushroom & tempura 13.75
farm tempura: parsnip, carrot, onion, brocolli, cauliflower, white hakurei turnips and tofu with kombu and soy dipping sauce served with rice “v” 13.75
dessert
mullberry sundae: cara cara orange topped with page tangerine ice cream,
passion fruit and kumquat sauces and chile pecans 6.00
it is all gluten-free tonight
Butterscotch ice cream topped with Dulce de Leche 6.00 Page Tangerine ice cream topped with marmalade 6.00
May 14 & 16 but not on the 15th due to Indian Feast
COMFORT FOOD
appetizers
Yam chips with sweet red pepper sauce “v” 4.50
Warm olives…served with pizza bread “v” 6.50
Artichoke served with a sun-dried tomato & meyer lemon salsa 8.00
Pizza Bread with herbs 2.50
salad
Pea Shoot, Fennel and Kumquat Salad with a Shallot-Mustard Vinagrette 6.50
farm entrees
Rainbow Chard Tarte chard, onions, béchamel sauce topped with a whole spelt-cream cheese pastry
served with yukon gold potatoes in a parsley-lemon dressing 14.50
Chantrelle Mushroom Tarte with cabbage and a hemp béchamel sauce
topped with a spelt-coconut oil pastry
served with yukon gold potatoes in a parsley-lemon dressing 14.50
dessert
Butterscotch ice cream 6.00 Page Tangerine ice cream 6.00
it is, all organic AMERICAN ROOTS MENU
May 7, 8 & 9 2010
APPETIZERS
mulberry, blood orange, fennel & parsley tonic sweetened with agave syrup “v & gf” 4.50
whole spelt & olive oil flatbread with herbs 2.50
warm olives with garlic and herbs...served with flatbread “v” 4.50
yam and parsnip chips with a sweet red pepper sauce “v & gf” 4.50
parsnip & leek pancakes with a horseradish remoulade sauce and a pea shoot & kumquat salad “gf” 8.00
smoked cheddar cheese & leek fondue served with brocolli spears and rye crostini 8.00
SALAD
farm salad - chopped cauliflower, radicchio, fennel, spigarello, hakurei turnip &
spring candy onions dripping in an olive oil, parsley, garlic and dill dressing “v & gf” 6.50
ENTREES
Rutabaga-Potato Cake and Grilled Portabella Mushroom steak with an Oyster Mushroom sauce topped
with Tabacco Onions and a saute of Carrot ribbons “v & gf” 14.50
DESSERT
butterscotch pudding with bananas 7.75
Ojai orange blossom and almond cake 6.00
We will pick the vegetables on Friday and as we move through the weekend we might
make adjustments to the menu...this is just the beginning.
thank
you
Olivia,
Sarah
and
Emilie
Olivia & Steve and in New Orleans this weekend volunteering with
check out their website and lend some support to this fabulous effort to feed the
hard working people
who are rebuilding New Orleans
Sarah and Emilie will be picking and cooking this week-end!
Rockin' Morrocan Menu
April 30 May 1 and 2nd
appetizers
braised fennel with anise seed served with green leaf and herb jam and Moroccan bread 8.
spinach saute with orange and almond served with green leaf and herb jam and Moroccan bread 8.
salad
orange, date and carrot salad on bibb lettuce 6.50
entrees
chickpea and farm vegetable tagine - golden couscous, baby yellow beets, preserved meyer lemon,
golden raisin & toasted pumpkin seeds served with harissa and lemon cream 14.
dessert & tea
almond spice cake served with orange blossom sauce 6.
morrocan fresh mint tea 3.
farm vegetable tagine, orange & date salad and almond spice cake 23.
it is, all organic
April 23, 24 & 25 2010 a spring energizer menu
appetizers
Mint-orange & radish tonic “v” 4.00
Yam chips with red pepper lemon sauce “v” 4.50
Warm olives…served with olive oil spelt flatbread “v” 4.50
Roasted cauliflower and garlic with olive oil spelt flatbread 8.00
Olive oil spelt flatbread 2.50
salad
Arugula – avocado – tangelo and salt-roasted red beet salad 6.50
farm entrees
Spring root vegetables & mushrooms in a red wine sauce served with barley-leek risotto and French lentils “v” “gf” 13.50
Handmade ricotta cheese & beet gnocchi with Ojai sage butter, parmesan reggiano & a sauté of beet greens 14.50
dessert
Banana mulberry ice “cream” in honey walnut lace cookie cup 7.75
Fresh mint & farm wild nettle tea with local honey 3.00
whole meal: salad, entrée, dessert and tea $24.00
April 16, 17 & 18 2010 a healing menu
appetizers
ginger cilantro shake “v” 2.50
yam chips with red pepper lemon sauce “v” 4.50
warm olives…served with olive oil spelt flatbread “v” 4.50
warm spigarello greens flavored with farm grown smoked paprika, preserved lemons, sun-dried tomatoes, olives and herbs
served over cannelloni beans comes with olive oil spelt flatbread 8.00
salad
shaved carrot, fennel, turnip, radish & lemon quinoa 6.50
farm entrees
swiss chard pot pie served with
colcannon mashed potatoes with cabbage 13.50
brussel sprout & shiitake mushrooms pot pie with a rye crust served
with olive oil smashed potatoes “v” 13.50
dessert
candied kumquat pudding with cornmeal & rosemary cookies 7.75
chocolate pudding with sliced strawberries, bananas,
walnuts and chocolate sauce “v” 7.75
licorice root and fresh mint tea with local honey 2.50
whole meal: salad, entrée, dessert and tea $24.00
We will be picking the vegetables on Friday and as we prepare for the first night
we might make adjustments to the menu...this is just the beginning.