A day of projects

Well, well...Give a girl a day, and production occurs! I am sorry to have not seen you all at the cafe yesterday, but action had to be taken. It was a day filled with planning for the upcoming maple season, pressing apples, racking and making wines, lilac, apricot, gooseberry, and dandelion all needed attention. Then on to sauerkraut. This was my day, intermittently filled with cauliflower tacos, and poached eggs, sweet grits, and sauteed greens. I am both enthused and exhausted just thinking about it! An event worth sharing is coming up tomorrow night...It is a seed saving event, sponsored by the Poughkeepsie Farm Project, and it is Thursday evening from 7-9pm at the Unitarian Fellowship of Poughkeepsie at 67 S. Randolph rd. Come and bring seeds to share and make friends. The menu is looking pretty good for the weekend so far. I'll keep you posted about the cheesy yellow grits of my mind...

Back at Union Square!

So, I know you have all been waiting...since I speak with many of you on the phone each week about it, and we are coming back to Union Square this coming Saturday. We hope to continue there right on until Christmas. Tomorrow, Amanda and Matt will be there together, selling the cinnamon biscuits and raisin walnut multigrain you all know and love. Tonight here on the homestead, we at Wild Hive Cafe are open late for the first time. Until 7. We want to continue to do this, but we need you to come in and let us know that this is what you are looking for. And that we have saved you, because you have unexpected guests coming that you haven't seen in a long time, and you don't have any Sprout Creek cheeses to serve them, or heavy cream for the pie's whipped cream, or salad...or so many other things that we are stocking fresh here. The vegetable of the month here is now PARSNIPS. You want them, we have them, come and get them. They are fresh, sweet, organic, local, and lets not forget...CUTE! Parsnip pie, parsnip soup, parsnips sauteed in butter and garlic, maple roasted parsnips, mashed parsnips, a parsnip smoothie, or send me your very own parsnip recipe for me to try at the bakery. So check out our weekend's menu, and come by and eat, or say hi. To view the menu in a reasonable size, right click on it, and hit open link in new tab.

Posting todays specials, hot off the press

So I am posting up today's specials menu, as I am working on this weekends menu. A life of menus, I'll tell you. Sprout Creek cheese is back in the fridge for you to share with friends this holiday season, we have an order form ready for thanksgiving meals, and Gray Horse Farm still has plenty of turkeys for sale to complete the table. Stop in. I'll be here.