Summer menu tonight
We had Spanish tortilla using our farm fresh heirloom squash and our farm fresh pastured eggs . Spanish tortilla is different from Mexican the Spanish is basically a giant omelet with potatoes and squash , we also had a pickled beet salad using our farm heirloom pickled beets goat cheese and roasted pecans we also used our heirloom spinach , scarlet kale , and some lettuces the dressing was a olive oil balsamic pickled beets juice recipe. We always look for seasonal recipes to use our farm food. We get excited for the new Farm food and quickly get tired of the same things on the menu and try to explore all options and mix things up daily .