Chocolate stout, molasses, and dark honey rye sourdough. It’s sourdough black magic.

Chestnut sourdough with aged gouda, brown butter, and rosemary. A flavor combination (and a bread) you will want to drown in.

Dark cherry, raisin, and walnut sourdough bread. It’s sweet, tart, tangy and earthy at the same time — and explosion of dark sweetness.

A bread laminated with tiny bits of Parmesan and adorned with crispy cheesy crust.

Burrata with red pepper cream and olive “caviar” is an impossible to resist bowl of goodness.

Peach gochujang braised ribs are succulent, juicy, very tender, a bit sweet, a bit tart, a bit spicy, and finger-licking good.

Lamb Kofte in Peach Ginger Sauce

Ajvar is lush red pepper relish from the Balkans. It tastes like velvet — rich, buttery, slightly sweet, slightly smoky.

Mixed berry sourdough discard cake. An excellent way to use your unfed sourdough starter. Any combination of berries works excellent.

Healing vegetable soup with spices

A bread making recipe for absolute beginners. If you always wanted to do it, and were afraid, this one is for you.

Savory pumpkin, robiola and rosemary puff pastry tart

Marmite butter. OMG. On a sourdough bread. On poached chicken breast. Pan roasted scallops or trout… OMG.

Early Harvest Farm to Table Menu

Kohlrabi Slaw with Basil Lime Vinaigrette