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22
Nov

Monday, November 22nd

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Muffin of the Day

Orange muffin filled with jam

Breakfast (7am – 11am)

Breakfast sandwich: fried egg with caramelised onion, peameal and cheese on a Pastry House bun

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger w Black River old cheddar , caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Tall Poppy Farm turkey and cranberry sandwich, served with potato salad

Prinzen’s beef and garden vegetable chili served with a warm bickie

Smoked ham and cheddar sandwich, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Blog excerpt:

The news from our coffee suppliers is that Phil, of Phil&Sebastian, is in Brazil right now. He’s sourcing coffee, meeting growers, and tasting tasting tasting. Can’t wait to see what new delights he brings back.

Categories : Today's Menu
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21
Nov

Sunday, November 21st

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Muffin of the Day

Oatmeal raisin

Breakfast (7am – 11am)

Breakfast sandwich: fried egg with caramelised onion, peameal and cheese on a Pastry House bun

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Chinese mushroom soup

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Tall Poppy all-dressed burger w Black River old cheddar , caramelised onions and Krystyna’s homemade heirloom tomato ketchup, served with potato wedges and slaw

Tall Poppy Farm turkey and cranberry sandwich, served with potato salad

Prinzen’s beef and garden vegetable chili served with a warm bickie

Smoked ham and cheddar sandwich, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

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Blog excerpt:

Remember this? *sigh* It’s spring on Tall Poppy Farm. It doesn’t much look like that these days, but we are still harvesting lettuce for another week or so. So let’s enjoy the freshly picked greens in our salads while we can.

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20
Nov

Saturday! November 20th

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Muffin of the Day

Mark’s Grand Experiment: Banana and persimmon

Breakfast (7am – 11am)

Breakfast sandwich: fried egg with caramelised onion, peameal and cheese on a Pastry House bun

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Sweet Jarrahdale pumpkin soup

Tex mex minestrone soup

Homemade mac and cheese, served with a side salad

Montreal smoked meat on a warm ciabatta, served with creamy potato salad

Homemade vegetable, herb and feta quiche, served with mixed greens from Tall Poppy Farm

Prinzen’s beef and garden vegetable chili served with a warm bickie

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

Photo from http://foodblogga.blogspot.com/

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Blog excerpt:

Uh huh. Mark’s been food shopping again. A trip to the Asian markets in Toronto this week inspired him to pick up a case of Hachiya persimmons, on the right in the photo above. My one and only experience with persimmons – known among foodies as the “Fruit of the Gods” – ended badly. Expecting a mouthful of sweet, juicy flesh, instead my lips puckered and all the moisture got sucked out. I know now that the persimmon in question was not yet ready for eating – Hachiya persimmons have to appear almost over-ripe to get the juice. There’s a nice food blog that talks about them here. And Mark’s incorporated them into today’s muffin if you’re game to try them.

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19
Nov

Friday, November 19th

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Muffin of the Day

Strawberry banana

Breakfast (7am – 11am)

French toast with J.C Nyman Farms’ maple syrup on the side

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Sweet Jarrahdale pumpkin soup

East African pea soup

Montreal smoked meat on a warm ciabatta, served with creamy potato salad

Homemade vegetable, herb and feta quiche, served with mixed greens from Tall Poppy Farm

Prinzen’s beef and garden vegetable chili served with a warm bickie

Homemade savoury shepherd’s pie with carrots and corn, topped with cheesy mash, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Photo from http://www.sense-serendipity.com/

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Blog excerpt:

With the *whew* of our first six months now over, we can go back to doing the things we started doing before we got busy doing other things. (Still with me?) One of those things is growing our own sprouts. First up: spicy lentil crunch will be showing up on plates at the café starting this weekend.

Categories : Today's Menu
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18
Nov

Thursday, November 18th

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Muffin of the Day

Morning Glory

Breakfast (7am – 11am)

French toast with J.C Nyman Farms’ maple syrup on the side

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Garden fresh beet soup

East African pea soup

Montreal smoked meat on a warm ciabatta, served with creamy potato salad

Homemade vegetable, herb and feta quiche, served with mixed greens from Tall Poppy Farm

Prinzen’s beef and garden vegetable chili served with a warm bickie

Homemade savoury shepherd’s pie with carrots and corn, topped with cheesy mash, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

.

Image from http://onecaketwocake.com

Blog excerpt:

Krystyna’s back! Krystyna’s back! Krystyna’s back! And she wants to make pavlova!!!

Categories : Today's Menu
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