My personal benchmark is when I can start actually using some of the fresh produce in volume. Most of my garden flowers have shown their stuff and it is now time for the plants that earn their place in my garden by being not only edible but capable of adding a stellar layer of yummy to my usual fare, to take their turn. For weeks now Bruce and I have been able to clip herbs from our plants in the courtyard. The rosemary, mint, chives, and some of the parsley come directly from our container garden. We go through so much fresh basil that most of what we use is purchased. However, as our plants grow in size, we can incorporate them in larger volume into our salads and meals. I look forward to being able to pluck fresh tomatoes and peppers from our containers, but that comes MUCH later in the season.
The spinach lately, has been spectacular. As well as the arugula. If you still haven't tried this gem, you owe it to yourself to ask me for a nibble next time you are in.Mary and Skip Badiny do a yeoman's job of providing much of our fresh specialty produce.
The mushrooms have been a joy to have again. I've been using all 5 varieties available from Willow Mountain Mushrooms in Tecumseh. Those nice folks have a baby due this week, so maybe the mushroom delivery schedule will get interrupted. But the portabellas have been glorious wood-fired on the grill. I use them in the brown rice and stir-fried veggies. The shitakes are so pretty and look and taste great on the pizzas. Boy! What a surprise I got from how popular those little pizzas have been. Turns out you like pizzas made with pesto or goat cheese. We use the white button mushrooms on the build-your-own salads. The other 2 varieties you will see used on the tabbouleh salad on Thursday. They are called Oyster Mushrooms and come in many colors. We'll be using the yellow and grey ones. I was hoping to get more morels but it seems their season came and went in a flash. That is part of what makes them so special. Local foragers have promised me more varieties as the season progresses.
I'm bringing back the real Caesar salad for the week. It will be available all week with optional wood-fired chicken or salmon. The real deal uses a dressing made fresh daily that incorporates egg, Worcestershire, lemon juice, anchovies, garlic and not much else. The bite of the Worcestershire gives a nice zing to the palate. The croutons are made using our own bread heels, sauteed in garlic and oil until crisp.I'll have big flakes of parmesan and include capers to round out the full authentic flavor. If you have never experienced a true Caesar salad, treat yourself. You'll be Jonesing for it soon enough and demanding I bring it back. There is something about the flavor that is truly unique and not satisfied with a bottled creamy dressing we have all accepted for Caesar.
On Monday I'll feature the Sweet Summer Salad again for one more day. As I said earlier, the spinach and arugula have been spectacular and when paired with the sweetness of the jicama and watermelon, the seasonal sweet vidalia onions and the craisins, they sing. The feta and black olives lend a balance of savory to the song. Almonds add a crunchy bite.Try it before it disappears.
A couple of weeks ago I served a Waldorf salad that was quickly gobbled up. In that same vein, I am doing a curried chicken salad this week on Wednesday. It'll have chopped chicken, grapes, celery, Vidalias (quick, before they are gone) and pecans from northern Missouri. The dressing is made from mayonnaise, lemon juice, honey and some curry. By the way, we NEVER use anything but real mayonnaise. That "Miracle Whip" or "Salad Dressing", as it is sometimes called, does not pass muster for me. Nor does margarine. We use real butter. Yes. It does cost a bit more. But I'd rather skip it than use the artificial stuff.
Bruce's Hand-built Tamales this week are Italian Tamales. They are crafted using Sweet Italian Sausage and served with marinara and confetti rice.
For lunch Friday we'll have a chicken taco salad. Mounds of seasoned chicken on a bed of lettuce, tomatoes, grilled onions and pepper jack cheese served with fresh salsa.
Friday night's offerings include:
Shrimp fajitas served with red peppers, Vidalias, spring onions, fresh tomatoes, lettuce, sprouts, lime, and salsa Verde; Margarita pizzas (olive oil, fresh mozzarella, fresh basil, sliced fresh tomatoes) and Italian potato salad; and Summer chicken pasta with stir-fried chicken, portabellas, Vidalias, wine, mostaccioli (tube pasta), pesto and fresh tomatoes with side salad.
Friday night we bring back Renee Wood and Tom Rowley—jazz saxophone and guitar accompanied by David Moore on drums. This wonderful trio has built a strong following locally and they never fail to please. As always, we suggest you call in for reservations. Last time we had them, we booked out in reservations by mid-week. Rather than try to squeeze more in, we'd rather keep things intimate. So plan ahead. We are going into the long Memorial Day weekend. Cafe number is 505-0302.
We will be closed on Memorial Day. Jon and I won't be slacking. We'll be clearing out Mom's storage unit in Springfield. Ugh! Bruce will probably be slacking. He's entitled.
It is expected to rain a lot this week. So we are offering 50 cents off your entree if you come in with rain gear—umbrellas, rain coat, pancho, etc. Defy the rain!!!!
So the condensed list of this week's flavor journeys—
All week~ real Caesar salad with optional wood-fired chicken or salmon
Monday~Sweet Summer Salad
Tuesday~Italian Tamales
Wednesday~Curried chicken salad on bed of Romaine
Thursday~Tabbouleh salad with oyster mushrooms
Friday~Lunch:chicken taco salad
Dinner~shrimp fajitas; Margarita pizza and Italian potato salad; summer chicken pasta with side salad
We always enjoy seeing you and have really enjoyed getting to know each of you. Our world has expanded greatly thanks to you. Have a great wet, week!
~Susan
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