Aug 12, 2009

Menu (awaiting participant input...)

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

Salad:
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)

Dessert:
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

Libations:
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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