Summer Inspiration Menu
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SPRING PEA HUMMUS 12 Carrot Top Pistou, Mint Oil, Seeded Crackers
BIANCA PIZZA 15 four cheeses, garlic, ROASTED MUSHROOM PIZZA 18 new harvest olive oil, farm egg caramelized onion, kombu, sesame seeds, parmigiano reggiano SPICY SOPPRESSATA PIZZA 16 add summer truffle +20 SPRING PEA HUMMUS 12 ASPARAGUS 16 fennel pollen, mozzarella, carrot top pistou, mint oil, spicy sesame chutney, roasted tomatoes, calabrian chili seeded crackers crispy poached farm egg KING SALMON CRUDO 19 MUSHROOM DUMPLINGS 14 yuzukoshō, yogurt, spirulina, pea leaves, golden garlic, market apples, trout roe, dill aromatic chili oil TAGLIOLINI NERI 25 LEEK FONDUE GALETTE 15 FORBIDDEN RICE 18 new zealand cockles, lemon, BUCATINI CARBONARA 19 ham, xo sauce, chives marble potato, goat cheese, spicy pork sausage, wild shrimp, guanciale, farm egg yolk, michigan milled rye leeks, farm egg yolk, chives POTATO GNOCCHI 24 black pepper, pecorino toscano foraged mushrooms, melted leeks, parmigiano reggiano, tarragon GEM LETTUCES 14 CHOPPED COBB 15 nasturtium flowers, brussels sprouts, farm egg, shaved heirloom radish, roasted beets, maytag blue, bacon, lavender vinaigrette buttermilk tarragon dressing CAULIFLOWER 21 CRISPY CHICKEN SANDWICH 16 roasted, raw, pickled korean fried, spicy honey glaze, TUSCAN KALE 12 ANCIENT GRAINS 14 with laurel & celery leaves iceberg, kimchi aioli garlic croutons, shaved parmigiano, sweet peppers, avocado, black pepper, spirulina, cucumber, fennel, SEA SCALLOPS 31 FLAT IRON STEAK 29 anchovy dressing grapefruit dressing spring vegetables, piquillo confit, romesco, morel mushroom butter spring onion, marcona almond With your choice of grilled organic salmon, chicken breast, or shrimp +9 WE SOURCE LOCAL INGREDIENTS FROM OUR FARMER FRIENDS, ORGANIC WHENEVER POSSIBLE, AND USE HUMANELY RAISED PROTEINS. ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW. -
(607)533-4653 Fax: (607)533-8653 Email: [email protected]
BAKERS' ACRES, INC. Rt. 34, between Ithaca and Auburn 1104 Auburn Road, Groton, NY 13073 Phone: (607)533-4653 Fax: (607)533-8653 Email: [email protected] www.bakersacres.net HERBS, NATURE'S MIRACLE PLANTS RETAIL LIST ANNUAL HERBS Basil (Ocimum basilicum) Varieties: Ararat, Aroma 2, Christmas, Cinnamon, Lemon Sweet Dani, Magical Michael, Mammouth, Minette, Napoleton, Oriental Breeze, Red Osmin, Pistou, Spice Bush, Siam Queen, Sweet Italian - excellent for cooking especially in the popular pesto.Medicine. Perfume and ornamental uses. Borage (Borago officinalis) - leaves in salad, candied blossoms, cucumber flavor. Bull’s Beet (Beta vulgaris) – deep burgundy leaves for salad, also produces a striking root. Chamomile, German (Matricaria recutita) - dry blossoms for tea. Excellent for potpourris and for drying. Chervil (Anthriscus cerefolium) - salads, soups, fish, egg and meat dishes. Medicine. Cilantro (Coriandrum sativum) - slow bolting. Use leaves for cooking. Coriander (Coriandrum sativum) - seeds in bread, pickles, curries. Dill (Anethum graveolens) - seeds and weed in pickles, soup, salad, etc. Lemon Monarda (Monarda citriodora) - lemon scented leaves, flowers attract bees, Indians used oil to treat wounds. Marjoram, Sweet (Origanum majorana) - with vegetables, turkey, pork. Medicine. Perfume. Nasturtium (Tropaeolum majus)Varieties: Dwarf Jewel Mix, Alaska - delicious mustard flavor to flowers & leaves. Saltwort – (Salsola komarovii) Japanese cooking herb, long leaf, crunchy texture, use as salad addition rich in vitamins and nutrients. Savory, Summer (Satureja hortensis) - salads, stews, meats, vegetables, herb butters, vinegars, etc. Sweet Annie (Artemisia annua) - green artemisia, very sweet smell, excellent for drying. BIENNIAL HERBS Angelica (Angelica archangelica) - culinary, used in tea, fragrances. Caraway (Carum carvi) - seeds in breads, cabbage dishes, cheese, soups. -
SANDWICH MENU Signature Sandwiches Made with Organic Ingredients
SANDWICH MENU Signature Sandwiches made with Organic Ingredients MISO TOFU ......... .................... 7.49 SIGNATURE ROAST BEEF ............8.99 Acme Sweet Roll, Miso Baked Tofu, Arugula, Acme Sourdough Roll, Roast Beef*, Provolone Cheese, Cashew Cream, Balsamic Vinegar, Red Onion Pickled Onions, Aioli (Contains Raw Egg), Red Onion, Dijon Mustard, Romaine Lettuce KALE & QUINOA BURGER.......... 7.49 SIGNATURE TURKEY .................... 8.99 Rudi's Whole Wheat Bun, Kale & Quinoa Patty, Red Onion, Tomato, Aioli (Contains Raw Egg), Acme Sourdough Roll, Oven Roasted Turkey, Cheese, Romaine Lettuce Sharp Cheddar, Aioli (Contains Raw Egg), Pistou**, Olive Tapenade, Red Onion, Romaine Lettuce PORTABELLA ............................ 7.49 SIGNATURE HAM ........................ 8.99 Acme Sour Roll, Roasted Portabella, Arugula, Red Onion, Vegan Aioli, Dijon Mustard, Acme Sweet Roll, Ham*, Aged Goat Cheddar, Romaine Lettuce Aioli (Contains Raw Egg), Dill Pickle, Red Onion Dijon Mustard, Romaine Lettuce PORTABELLA PANINI..............9.49 TURKEY PISTOU PANINI........... 10.99 Acme Sweet Roll, Marinated Portabella, Acme Sweet Roll, Oven Roasted Turkey, Tomato, Aged Goat Cheese, Caramelized Onion Arugula, Provolone Cheese, Pistou** Olive Oil, Balsamic Vinegar Create Your Perfect Sandwich VEGETARIAN Starting at $7.49 | MEAT Starting at $8.99 Please Fill Out a Sandwich Form Small Sandwiches - Served on Sliced Bread EGG SALAD............................... 4.99 CHICKEN SALAD ......................... 5.99 Rudi's Whole Wheat Bread, Alvarado Sprouted -
Onions and Leeks
for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure. -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
The Beneficial Health Effects of Vegetables and Wild Edible Greens
applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger
8AM MONDAY - FRIDAY (BREAKFAST 8-11AM, LUNCH 11AM - 3PM / DINNER 3PM - CLOSE) 10AM SATURDAY & SUNDAY (BRUNCH 10AM - 2PM / DINNER 2PM - CLOSE) STARTERS TODAY’S SOUP CUP 4 BOWL 6 ONION RINGS HAND-CUT, CHERRY PEPPER AIOLI FULL 10 | HALF 5 COAL-FIRED LONG STEM ARTICHOKES FLATBREAD WITH HOUSE-MADE BUFFALO TEMPURA CAULIFLOWER QUARTER HEAD FLASH FRIED, HUMMUS, CHERRY TOMATOES, PARMESAN, BABY GREEN SALAD, SWEET ONION HOUSE-MADE BUFFALO, GORGONZOLA DRESSING 12 VINAIGRETTE, LEMON GARLIC AIOLI 13 ALFREDO GNOCCHI HAND-ROLLED, ALFREDO SAUCE, PEAS, PARMESAN, CRISPY CALABRESE MEATBALLS TOMATO SAUCE, PECORINO ROMANO, PROSCIUTTO 13 HOUSE-MADE FOCCACIA 15 GOAT CHEESE PEPPADEWS STUFFED WITH GOAT CHEESE, BABY GREENS, PITCH WINGS CHOICE OF: HERB COAL-FIRED, SWEET & SPICY ROSEMARY, BASIL PESTO VINAIGRETTE, BALSAMIC REDUCTION DRIZZLE 10 TRADITIONAL HOUSE-MADE BUFFALO, THAI PEANUT, SMOKED PEACH BBQ 15 JUMBO LUMP CRAB CAKES WHITE BEAN AND QUINOA SALAD, SWEET CORN, BOLOGNESE FRIES HOUSE-MADE BOLOGNESE, RICOTTA, TRUFFLE OIL 13 BEAN SPROUTS, RED WINE VINAIGRETTE, BASIL PESTO AIOLI, MICROGREENS 16 MIX AND MATCH ANY TWO STARTERS BELOW FOR 13 OLIVE BOWL GREEK OLIVE MIX, ROASTED RED PEPPERS, CHERRY PEPPER 8 TUSCAN WHITE BEANS ROSEMARY, ROASTED GARLIC, CREAMY OR ROASTED BRUSSELS SPROUTS ROASTED GARLIC, PANCETTA OR SPICY EVOO STYLE 8 PISTACHIOS, PARMESAN 8 TUSCAN CAULIFLOWER ROSEMARY, ROASTED GARLIC, CREAMY TRUFFLE FRIES 8 PLAIN FRIES 7 OR EVOO STYLE, PARMESAN 8 SALAD ADD: ONE MEATBALL 3 IMPORTED WHITE ANCHOVIES 4 CHICKEN 6 SALMON 8 SHRIMP 6 CRAB CAKES 12 *ANGUS BEEF -
EC00-1207 Growing Onions, Shallots, and Chives
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2000 EC00-1207 Growing Onions, Shallots, and Chives Susan Schoneweis University of Nebraska-Lincoln Laurie Hodges University of Nebraska at Lincoln, [email protected] Loren J. Giesler University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Schoneweis, Susan; Hodges, Laurie; and Giesler, Loren J., "EC00-1207 Growing Onions, Shallots, and Chives" (2000). Historical Materials from University of Nebraska-Lincoln Extension. 2012. https://digitalcommons.unl.edu/extensionhist/2012 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. University of Nebraska Cooperative Extension EC00 -L207 -B Growing Onions/ Shallots, and Chives Susan Schoneweis, Extension Coordinator for Environmental/Home Horticulture; Laurie Hodges, Extension Specialist-Horticulture; and Loren Giesler, Extension Plant Pathologist The common onion (Allium cepa) is the most popu- often indicates that mechanical damage or decay has lar and widely grown A1lium in Nebraska home gar- occurred. Heat destroys alliinase, so whole boiled on- dens. Many members of the onion family (Alliaceae) ions tend to have little flavor because the flavor precur- are used in flower gardens because of their interesting sors have little chance to react with the enzyme. flowers and foliage, but here we're going to focus on the onion as a vegetable crop. -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
Soupe Au Pistou
Soupe Au Pistou Recipe by Liz the Chef I've made lots of vegetable soups but never "soupe au pistou". After looking over half a dozen recipes, I made my version for supper tonight. I made stock from Jennifer Perillo's "60-minute chicken stock" (Food52). The fresh herbs came from my garden, including the basil for my pesto, and I used organic produce. Not a big fan of licorice-tasting food or booze, I was pleasantly surprised by the flavor from the fennel in my soup base. Serves 6 Soup base: • 2 tablespoons olive oil • 1 medium-sized yellow onion, chopped • 2 celery stalks with leaves, chopped • 1 head of fennel, cored and chopped • 2 carrots, chopped • 1 large tomato, seeded and chopped • 4 cloves of garlic, peeled and smashed • 4-6 sprigs of fresh lemon thyme (any fresh thyme) • 1 handful of flat-leaved parsley • 8 cups homemade chicken stock • kosher salt and ground pepper to taste 1. Tie and thyme and parsley into a bouquet garni and set aside. 2. Heat the oil in a large, heavy-bottomed pot. Add the onion, celery, fennel, carrot, tomato and garlic. Cover and cook over medium heat for 15 minutes, stirring a few times. 3. Add the bouquet garni and the stock. Bring to a boil, then lower heat and cook for 15 minutes. Remove bouquet garni and strain stock, reserving broth and the vegetables. 4. Puree reserved vegetables in processor. Stir into broth to finish the soup base. Correct seasoning. "Soupe": • 1 tablespoon olive oil • 1 medium-sized yellow onion, chopped • 2 garlic cloves, peeled and finely diced • 1 carrot, chopped • 2 celery stalks, chopped • 2 tablespoons fresh lemon thyme leaves • 1 14.5 oz can of chopped tomatoes, drained • 1 15 oz. -
Sides Wood Fired Salads Appetizers Raw Bar Soup
SALADS APPETIZERS RAW BAR Caesar, Shaved Parmesan, Cross-Cut Shortribs, Kimchi Aioli, Garlic Crouton, White Anchovy, Shaved Vegetables 21 GRAND TOWER Chives 16 Alaskan King Crab, Maine Lobster, Wood Fired Bacon, Roasted Shallot Shrimp Cocktail, East Coast Oysters Oak Seasonal Salad, Baby Greens, Purée, Apple Vinaigrette 17 Cucumber, Black Radish, Smoked For Two 95 | For Four 180 Radish, Apple, Shaved Carrots, Fennel, Maryland Crab Cake, Caper Aioli, King Crab ½ lb 41 Candied Pistachios, Pistachio Vinaigrette Sweet Corn Succotash 21 Maine Lobster lb 34 14 Fried Calamari & Shrimp, Melted Shrimp Cocktail Iceberg Wedge, Heirloom Tomato, Tomatoes, Pepperoncini Peppers, Horseradish Cocktail Sauce 20 Applewood Smoked Bacon, Garlic Chips 19 Maytag Blue Cheese Dressing 15 Jumbo Lump Crab Cocktail Wood Fired Octopus Lemon Vinaigrette, Chives 21 Salt Crusted Potatoes, Roasted Peppers, Romesco, Marcona Almonds 19 East Coast Oysters Half Dozen, Cocktail, Mignonette 19 Roasted Burrata SOUP Charred Tomatoes, Basil, Tuna Tartare Garlic Chips 17 Avocado, Spicy Mayo, Mango 18 New England Clam Chowder Mussels Posillipo Pancetta, Oyster Crackers 14 Beef Tartare Spicy ‘Nduja, Fennel, Tomatoes 17 Parmesan Espuma, Capers, Toasted Quinoa 18 SHELLFISH POTS FOR THE TABLE Maine Lobster, Shrimp, Clams, Seafood Pot, Shrimp, Clams, Mussels, Mussels, Andouille Sausage, Corn, King Crab, Scallops, Fish, Corn, Spicy Seafood Broth 56 Seafood Broth 53 WOOD FIRED Filet Mignon 10oz 54 Seabass, Harissa, Lentils, Bacon, Truffle Vinaigrette 46 Skirt Steak, Chimichurri 49 Skuna Bay Salmon, Mushrooms, Spring Vegetables, Free Range Half Chicken, Soy-Lime Vinaigrette 38 Spring Peas, Mushrooms, Leeks, Natural Jus 35 Day Boat Scallops, Seafood Fregola, Pistou 43 Veal Porterhouse, 16oz, Black Garlic, BBQ 48 Whole Branzino, Fines Herbes Salad 41 2 lb Maine Lobster, Drawn Butter 68 USDA Prime, 45-Day Dry Aged We carefully age, hand cut, & wood grill our steaks.