Le Menu

I dropped off the pears at Eulipia this afternoon, anxiously leaving them in the cooler for almost two months. I’m really hoping they’ll just hibernate, but the walk in is pretty cold, and I sorted out all of the ones that weren’t hard and green, so I’m trusting in that.

I haven’t totally settled on the menu for the Veggielution dinner on 10/17 (buy your ticket now!) but I have decided on some things that I know we’ll include. Those are:

a pork leg or shoulder from TLC Ranch
a wheel of Moonflower from Garden Variety Cheese
dry beans from Phipps Ranch in Pescadero
flour from Pie Ranch
the canned tomatillos from Veggielution
winter squash from Veggielution
tomatoes from Veggielution

My current thoughts are:

crackers and cheese at the farm
another veggie canape

squash blossom soup
carnitas
roasted winter squash
tomato salad

poached pears with wild fennel biscotti and ice cream

I still need a good local source for dairy and cornmeal, if we do carnitas (although it would be cool to use our corn at the farm, if we could get it milled.) If not, then another Mexican pork preparation.

I’d also like to get some veggies from Fat Cabbage. Garlic and onions, especially.

And wine. We need wine.