The finest seasonal vegetables and herbs from the OAEC’s organic gardens and orchards are harvested just hours before mealtime, making it impossible to predict the menu beforehand. A great diversity of ingredients, tastes, and colors typifies the center’s fare, as in this sample menu from a past dinner.
Crostini with Fresh Azerbaijani Basil Pesto
Iranian Basil Pesto and Italian Basil Pesto with French Figs
Raspberries and Freshly Picked Roasted Almonds
Harvest Fettuccini with Assorted Runner Beans, French Red Shallots, Portobello Mushrooms, and Roasted Heirloom Paste Tomatoes
Baby Rainbow Chard with Lemon Zest Drizzle
Mother Garden Salad Confetti with Raspberry Vinaigrette
Assorted Breads with Herb Butter
Goldenberry Lavender Tart with Homemade Vanilla Bean Ice Cream
Coffee, Lemon Verbena Tea, and OAEC Honey
From the August 31-September 6, 2000 issue of the Sonoma County Independent.
© Metro Publishing Inc.