|
The Weekly Newsletter |
Menus and Stories for June 8 - 12, 2009
|
|
| The promise of the Summer |
|
Here's the field that will become the bounty of Barry and Laura's farm. They'll be with us this Thursday, ready to meet you and tell stories about how and why they do what they do.
We're also having the folks from Gaining Ground and from Green Toe Ground. This is quite an opportunity. I mean, how often do you get the chance to sit and share dinner with the folks who grew what you are eating?
This meal will be fun, informative (but no lectures - don't worry), and, oh, delicious.
(Look below to see the menu).
Can you come?
Call us at 252-1500 to save spaces.
|
|
|
|
|
|
Dinner and Conversation with our Farmers - June 11 |
Here's the menu (unless I find other things when I'm shopping next Wednesday)
At the start:
Locally made artisanal cheeses
The Salad:
Local, local, local early summer greens with baby, sweet White Turnips,
Fresh right-from-the-ground baby Zucchini
The Dinner:
Grilled Local Chicken, broiled and served with Sauteed Garlic Scapes
New Potatoes with Fresh Dill
Spring Asparagus
Farm and Sparrow Breads
The Dessert:
Strawberry Shortcake!!
The price will be 37.00 per person (+ tax). Add $10.00 if you'd like wine with your meal. The dinner will start at 7pm right here. Want to come? Please call to reserve your spots 252-1500.
|
|
Laurey's |
|
|
| Cooking classes return |
|
Gosh those classes were fun!
Chris had a great time and so did I. We've been talking about when to do more. Realistically it probably makes sense to wait unti the fall, sots of you are on vacation or have too much to do. And we have a full summer.
However, how's this sound?
Might you like to join me on Saturday, June 27 for a daytime class? I'm thinking it would be fun to meet at the market, shop, come back here, do a cooking deomnstartation, and have lunch. sound fun?
I'm going to hold onto the 27th for you. If enough of you tell me this is something you'd like to do, I'll put it in ink on my calendar. I'm guessing it'd cost about $25.00 per person for a morning class and lunch.
Let me know, okay? laurey@laureysyum.com
|
|
|
|
|
| |
Dinners to go for this week |
Dinners come with a freshly-made green salad, salad dressing of the day, and made-right here bread of the day. We take reservations until noon or so. Please order by phone (252-1500), by fax (252-0200) or stop in to speak to one of us in person.
Dinners are ready to pick up between 4:30 and 6:00
Monday, June 8 Gorgonzola Chicken with New Potatoes 10.25*
Tuesday, June 9 Tilapia Piccata with Italian Vegetables 12.25*
Wednesday, June 10 Apple Dijon Local Pork Roast 11.75*
Thursday, June 11 Sesame Beef and Red Pepper Stir-fry 12.75
Friday, June 12 Tuxedo Salmon with Black and White Sesame Seeds 14.25*
* these are gluten free
|
|
Our website |
|
|
| Special casserole of the week |
|
We make a special casserole each Wednesday.
Give us a call on Tuesday before we close and we'll fix you up.
Order a half if you have around 4 folks, or, if you have a bigger group,
Or just like leftovers, order a full sized one.
Then come pick up between 4:30 and 6:00 on Wednesday.
Wednesday, June 10
Seafood and Yukon Gold Potato Persillade*
(*a parsley and garlic sauce)
Full: 47
Half: 23.50
(this is a Gluten Free)
|
|
|
|
|
|
Taking the summer off for Sunday brunch |
Lots of you are gone these days, off to the beach. And we're busier with weddings and Sunday after-the-wedding events. SO, we're going to take the summer off as far as Sunday brunch goes.
We'll serve this Sunday, so do come for Chris's stuffed French Toast special. But after that you'll be on your own on Sundays until the fall. And, if you'd like to have a gang in here on a Sunday (a big gang) just let us know - we'll come in and cook.
We're still here on Saturdays and you can always have breakfast with us then. We're here during the week too. Low-key breakfasts (breakfast burritos with local eggs, muffins, scones, fruit, lasagna (just kidding) and much more.
|
|
|
|
|
| Lunch for your meeting |
|
I'm very proud of our food. Proud, too, of the parts that go with our food.
Here, for instance, is a line up of boxed lunches all getting put together for a big party last week. The bread is locally baked (we can't keep up in our four ovens) with organic flour. The plastic in these "snap boys" is biodegradable and purchased from a local fellow.
We make all the salads here, of course, bake all the cookies and sweets here, of course, and pay very close attention to all these details.
We know you have a choice in these matters. And you choosing us matters very much to all of us. So thank you for continuing to do so. Thank you for supporting us as we support our local economy and, in a much bigger sense, the Earth.
|
|
Laurey's |
|
|
|
What's new? |
We have been hearing a LOT about Gluten-free lately. And we want you to know that THAT matters to us too.
Did you know that we make gluten-free things every single day? These, for instance, are Chris's Santa Fe Fish Tacos. He made the taco shells and they are completely gluten-free (just Parmesan!) We have fresh, grilled fish every single day, fresh, grilled meats of all kinds, fresh salads. We have desserts that are gluten-free on a regular basis (Chocolate Mousse anyone?)
And our dinners to go are frequently gluten-free too. Starting this week I am going to indicate which ones are gluten-free. We're not doing GF baking right now, but there are plenty of other things for you to choose.
Thanks for asking.
|
|
|
|
|
| A Note from Laurey |
|
June 6, 2009
Good morning. What a gorgeous day it is here. Light, crisp-ish, all-around pleasant and great. It rained yesterday, conveniently waiting until the dark set in, and all today is moist and rich.
I visited the markets first thing today to check in and see what was around. I love the markets. When I first went to France I planned my trip to coincide with each town’s market day. When I talked about it, many people knew exactly why I had done that. There is a draw to a market. I’m usually there way before the regular customers which enables me to visit with the farmers and to browse around as they set things up.
We’re in the midst of a busy day here and that’s a nice thing too. Lots of chirping and smiling in the kitchen, in the shop. Makes me chirp and smile too. We had a group here in our Garden Room last night, a college reunion. They had been accustomed to going to a country club when they’d met in other cities. This intimate atmosphere suited them perfectly and the “post party report” had nice comments. “Loved the food! Loved the space! Perfect party!” Nice to see.
The café has some breakfasters right now too. Again, nice for me. This is such a lovely space. I just went out and opened up the windows and the sun is pouring in, a bit of a breeze is poking through, and all is good.
My bees are buzzing along at home. This is a good year for honey, I think. So far, so good. All the beekeepers in the area are happy to have a good, strong “honey flow.” This means that things are blooming, mostly tulip poplar around my house. The bees are busy, building honeycomb, making honey, storing up for later. Last year we had a big drought. So far this year things look good. And, if all goes this well, I’ll have my honey for you by the end of the season. Isn’t that sweet?
Putting the markets and the farms and the farmers together with you is one of my main interests. I like being the connector in these things. I think we’ll do three of these dinners this summer, since there are so many farmers, so many that we work with, so many who I want you to meet. This one coming up on Thursday will be the first (we still have room – call us at 252-1500). Please save July 16 for us. And then we’ll pick a date in August too. What a great thing, meeting new people, sharing dinner made with local food, and supporting our local farm economy. It is essential, don’t you think?
I think there is a certain amount of breath-holding in the world these days. But breathing is what keeps us all alive. Back in 2001 we had one of our Delicious Expeditions to Tuscany scheduled for September 23. After the horror of the 11th, our guests were concerned and some wanted to stay home. But I felt determined go, to stick with the plan, to do what, at the time, seemed the most patriotic thing possible, which was getting on a plane and flying. Everyone went and everyone had a fine time and the folks in Italy were so gracious and loving and grateful, not to mention sad for what had happened.
Getting out, sharing conversation, sharing meals, sharing life and breath and love is really what it is all about, I think. I know I feel better when I do. And I don’t think I’m the only one. So thanks for getting yourself out too. Thanks for including me and us. And thanks for bringing that breathing, loving spirit to us. In it comes, out it goes. Life. Love.
|
|
Laurey Bikes (the blog) |
|
|
|
Come ride with me in DC |
Things are shaping up for a fundraising bike ride in Washington, DC in July. I will be the closing speaker at the Ovarian Cancer National Alliance's conference this year and, since I'm going to be in the area, some folks have asked me to ride with them to bring awareness to the importance of early detection.
I don't know every single detail yet, but I do know the ride will be on Sunday, July 5th. We'll leave from Silver Spring around 10 and will ride out to a reservoir, a distance of about 15 miles. Then we'll turn around and ride back. And then we'll gather for lunch and a chat about my ride. Stay tuned here, I'll tell you more as I find it.
Say, if you'd like me to come talk to your group about the ride, just ask. I'm full of stories and would love to tell them to you and your friends.
|
|
Ovarian Cancer National Alliance |
|
|
|
