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Image courtesy of Charity Lynne Burggraaf

My friend Gene shared this phrase with me, “mud-luscious and puddle-wonderful”, from E. E. Cummings’ poem about spring, [in-Just].  It’s hard to scowl while uttering these words.  So despite our very, very wet March, when it comes to my attitude about the recent weather patterns, I’m turning over a new tree.  After all, Spring Solstice is this weekend.

Technically, Spring Solstice occurs on March 20 or 21, when our sun crosses the celestial equator from south to north; day and night are balanced to nearly 12 hours each all over the world, and the earth’s axis of rotation is perpendicular to the line connecting the centers of the earth and sun.  But this date alone is not my only clue that our “mud luscious” spring is upon us.  The Pacific tree frogs are also singing; an annual rite that makes me smile in bed as I listen to their seasonal cacophony.  The wild daffodils have appeared; lining the northwest perimeter of our pasture; glimmers of hope on the horizon.   And best of all, the first batch of spring chicken is on the menu.

In honor of the Solstice, this weekend our tasting menu features roasted ‘poussin’, as the farm crew has initiated our 2011 poultry season with the first poulet rouge of the year.  In addition to our small plates and entrée menu, Friday and Saturday night we are delighted to serve the following:

First of Spring Salad Greens

Sunny side up farm egg and white wine vinaigrette

 

Farm Ricotta Gnudi with Yellowfoot Mushrooms

Sauteed with foraged stinging nettle puree

 

Grilled Veal Cutlet

With wild miner’s lettuce, lemon and thyme

 

Crème Fraiche Sherbet

Made with cultured farm cream, sprinkled with sea salt

 

Roasted Poussin

With spring chicken liver and potato puree and young rapini

 

Pink Lady Apple and Hazelnut Tart

Served with Moscato d’Asti sabayon

We will most likely be tip-toeing through the mud-lusciousness and puddle-wonderful for a few more weeks.   Nonetheless the flavors of Spring Equinox are upon us; a cause for celebration.

Join us;

206.567.4628

 

 

Image courtesy of Charity Lynne Burggraaf

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