Since the Winter we have started offering a rotating specials menu with four sundaes available all season long. This allows you to come in and enjoy them at leisure, and for us to be able to offer them on a more consistent basis. Our Spring Specials menu is up and we are sooo into our selection for the season. We brought back the Superfruit sundae, as well as our Cheesecake Sundae, which were both quick flashes in the pan. My personal favorite is the Sesame Mucho, Miso Lovely. It reflects one of my favorite flavor combos: salty, tangy miso and bitter, smooth tahini. Also new is the Giardino Vittoria, inspired by the delicate flavors of an Italian spring. For our Ritual we have a Spring Health Smoothie loaded with energizing ingredients, and we have a Fennel Cake for our VG Baked fans. See our pics and descriptions below.
Cheesecake Sundae: Poached Rhubarb with Vanilla, Strawberry Sauce, and Goat Butter Graham Crust.
Sesame Mucho, Miso Lovely (staff pick)!: Sesame Miso Brownie, Miso Caramel, and Halva Cream
Giardino Vittoria: Candied Pintenuts, Bitter Orange Drizzle, and Fennel Pollen in a Fennel Seed Cone
Superfruit Sundae: Almond Butter Cardamom Sauce, Blackberry Acai Sauce, Goji berries, Mulberries, Hemp, and Flax
Spring Health Smoothie: Spinach, Lime, Cashew milk, Cilantro, Mint, Bee Pollen, Dates, Banana, and Coconut Oil
Fennel Cakes: Pistachio and Almond Flour, Aniseed Syrup
Out with the lychees, and in with the melons! I love melon season, and this year I have already seen some beautiful varieties being offered at the market. We did this same smoothie last year, and it was a huge hit. The combination of melons, mastic, rice milk, and agave is so light and refreshing. This is a pleasure smoothie, meant to not make a dent in your indulgences for the day (don’t even count it!), but set you in the right mood for good things to come your way!!
A couple of weeks ago I underwent a detox. I have not done a juice cleanse in a really long time, and that is not what this was about. I just had been having a little too much fun, which is never a bad thing when your soul needs to let loose, but sometimes you need to take a break and do some internal body care. I gave myself four days off from coffee, alcohol, and avoided sugar (it is hard when you own an ice cream store, so I was realistic). I made this smoothie for myself every night, and it made me feel so good. I remember that on the last day of my pseudo cleanse, waking up and just feeling so darn good. I kind of came up with this recipe, which is really done in a casual/haphazard manner, but which I keep going back to again and again.
Combine all or some of the following: 1 banana, 1 handful of blackberries (I keep a bag frozen on hand), 1 tablespoon honey (you might not need it, but it doesn’t hurt), about 12 oz of cashew milk (see below), 1 teaspoon of chia seeds, 1 teaspoon hemp seeds, 1 tablespoon of raw cacao nibs, 1 teaspoon coconut oil, and a few leaves of kale. Stir in a tablespoon of mulberries for good measure. For the cashew milk: I take 1/2 cup of raw cashews and leave them in a Ball jar for 4 hours or overnight, then I drain the water and blend with 3-4 cups water. That is your cashew milk. That becomes the base for the smoothie. After that I add everything in and just blend with a few cubes of ice. Many times I will forget to add one thing or another, or sometimes I add a thing or two. I like to add fresh strawberries or blueberries, if I have them. I have also added a few leaves of mint as well. Feel free to interpret this as you want, but it is a nice combination to keep you feeling good.
If you have ever been to the Dominican Republic, or even some areas of NYC, you might have heard of a drink called Morir Soñando, a delightful combination of orange juice, sugar, evaporated milk, and ice. It is similar to the flavors of a creamsicle. I love orange blossom everything, especially in the Spring, when the world starts to feel lighter and happy again. Orange Blossom and Orange is just a double dose of sunshine, something to make you feel iridescent. Stop in sometime for this pick me up.
There are two deep purple fruits of fall that I look forward to every year: Conchord grapes and Italian plums. I usually slow roast them in a slow oven of about 275-300 degrees, and then eat them over ricotta or yogurt. The slow roasting concentrates the sugars and makes them delightfully sweet, as well as providing a sauce to serve alongside. This makes a great dessert for a simple dinner, as well as a lovely brunch dish to serve for friends. You can add granola, seeds, nuts, or any herbs and spices to liven it up in your own way.
This season at the shop we are making a Purple Power Smoothie, which combines plums, grapes, tangy goat milk yogurt, and sour cherry juice from Red Jacket Orchards. It is perfectly tangy and sweet, with no other sweetener than the TGM. It comes out a beautiful purple hue, and feels very true to the season. Enjoy this while it lasts, as Conchord grape season is fleeting. And although we are putting away as many as we can, it is moving quickly!
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