top of page
Search

Chef Bex's Menu of the Week


"Sorta" Succotash: $8 - Sell by 9/2

Summer Squash, Corn, Black Eyed Peas, Lemon, Herbs - A light bright summer side salad


Basil Pesto: $12 - Sell or FREEZE by 9/1

A dairy free pesto made with almonds, garlic, evoo, lemon and of course basil


Confit Tomato Sauce: $15 - Sell by August 2022

Our tomatoes cooked low and slow in olive oil with garlic, herbs and spices then gently mashed and canned for a long shelf life.


Nectarine Ginger Jam: $11 & $15 - Sell by August 2022

My best jam yet in my humble opinion, really let the nectarines shine here with a little kiss of ginger at the end.


Dilly Beans!: $11 - Sell by August 2022

Beans, Dill, Cucumber.


Classic Cucumber Dill Spears: $11 - Sell by August 2022

Garlic, Dill, Cucumber.


Semi-Sweet Cucumber Pickles with Chile and Mint: $11 - Sell by August 2022

A fun twist on bread and butter pickles, a little less sweet with the addition of mint, basil and Chile. Great on rice bowls, in ramen or bao, on Bahn mi or just snacking.


Stone Fruit Jam with Tulsi and Sweet Basil $11 - Sell by August 2022

Peaches and Nectarines With Tulsi and Sweet Basil. Try it with Cheeses, on a grilled cheese, in sandwiches, on toast or swirled into your favorite breakfast bowl.


Rhubarb Vanilla Jam: $11 - Sell By August 2022


Spiced Zucchini Marmalade: $11 & $4 (2 sizes) - Sell By August 2022

A classic orange and pineapple marmalade with the addition of grated zucchini and sweet baking spices (cinnamon, clove…)


Herbed Lemon Aioli with Garlic Confit: $5 - Sell by 8/30

A little side of aioli to sell with artichokes (dip artichoke in aioli after cooking). (Or enjoy on sandwiches or with crudités). **Contains raw egg**


Zucchini Bread with Dried Cranberries: $10 - Sell or freeze by 8/30


Cucumber Pickles with Juniper and Rosemary: $11 - Sell By August 2022

A unique twist on your classic pickled cucumber. Great for snacking, or try on gyros, with roast pork, or as a cocktail garnish!


72 views0 comments

Recent Posts

See All

Commenti


bottom of page