Aug 12, 2009

Menu (awaiting participant input...)

Chilled Cucumber Soup
(with wild dill, parsley, foraged purse lane, scallions, and mint sprigs)

Fresh lettuce greens, rainbow chard, tomatoes, cucumbers,
+ homemade dressing (yet to be determined)

Main Course:
Tomato-Basil Frittata with fresh chives, garlic
with a side of grilled sweet corn, beets and summer squash
(seasoned with garlic, sage and onions)

Musk Melon bowls containing homemade garden mint ice cream
topped with warm plums foraged using the Urbana-Champaign Fruit Trees Goodle map (marinated and baked in the canned peach jam from July Canning Workshop)
finished with local fennel sprouts

Peach Wine
Strawberry Wine
Katy's Special Punch
Peppermint and Lemon-Mint Tea
*maybe some home brew beer as well.

1 comment:

JP said...

Looks tasty! I can throw in some blanched pole beans to the salad. Also, I can't wait to try those plums!

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