We’re expanding our hours!

Beginning June 4th, we’ll be open:

Thursdays: 11–5
Fridays: 11–5
Saturdays: 9–3

If you need to pick up outside of these hours, feel free to email me. If we have the capacity, we’re always happy to help and will prioritize doing so when we can.

Time to dig into the good stuff

Lately I’ve been thinking a lot about how we build a meal. I’ve been drawn to the idea that small unique elements have a way of making what’s already on the table feel more complete. For example, a final grate of fresh ginger over oven-roasted spring carrots can shift the whole dish, making people slow down and really taste what’s in front of them.

This is true not just the food itself, but everything around it. A simple beverage can shift the energy of a meal and can make even an ordinary dinner feel more intentional.

Below you’ll find a recipe for a non-alcoholic drink that does exactly that. It’s the kind of thing that invites conversation and sometimes sparks new ideas for what to cook next. From this recipe jumped several other ideas amongst Rachel, Nat and myself including: elderflower ice cream, elderflower oxymel, rhubarb syrup and lemon balm and mint oxymel.

In the coming weeks, I’ll be sharing snippets from conversations I’ve been having with our visiting chefs. They talk about simple ways to make food more layered and thoughtful — without adding much more to our already busy schedules.

Stay tuned for more.