Beyond the Garden is Closed

Because of unexpected circumstances, Cheyanne and I have closed the cafe. It was a difficult and sad decision, but we hope our favorite and faithful customers will understand.

We absolutely loved what we did at the cafe. Despite the long stretches of days and nights where it didn't seem possible we would ever see our own kitchens again, we put love into every plate served and every bite of food. We learned much about running a business, running a restaurant and even more about ourselves.

Sustainable farming, responsible food decisions whether they come from the land or the sea (click this link for more about sustainable fish choices from the Monterey Bay Aquarium) and a desire to step lightly on our planet are tangible and ideal goals. I hope we impressed on at least a few folks that we can incorporate such decisions into our daily lives, at least some of the time.

So, I leave you with a few thoughts. Don't forget to look your neighbor in the eye and say hello. Don't forget to shake a farmer's hand and say thank you. Don't forget to do a little dance whenever the mood takes you and above all, love life.

Enjoy the winter and eat good food.

Always,

Elena

Local Art and Crafts

We are pleased to offer items and art for sale in our gift shop from local craftspeople.

Sarah Mutrux has her unique, hand-crafted toys of gnomes, knitted animals, and fairy wands which are joined by her beautiful printed notecards of some of her original illustrations and paintings. A handful of her original etchings are also on display and for sale.

Annie Gannon of Two Muddy Kids has her lovely and unique goat's milk and bath products on display. Gorgeous soaps scented with essential oils and natural exfolliants along with her aromatic bath salts.

Handmade baskets, knitted items, stain glass lollipops, jewelry, and children's items continue to fill our display shelves. Come by and see what it is all about!

Porch Seating in October!

Practically unheard of, but Sunday was a beautiful day with clear skies and a warm breeze. We went back and forth about setting up the porch and finally did it when two ladies determined to get some fresh air, made the decision for us. Monday promises to be even nicer!

On the Menu:
-Eggs Florentine is made with two farm fresh, poached eggs on homemade english muffins, heirloom tomatoes and local spinach with a creamy mornay sauce. Complimented by roasted root veggies.
-Orange Cream filled Croissant French Toast served with fresh fruit and maple syrup
-Cauliflower Cheddar Cheese Pie in a crispy grated potato crust. Complimented by a side salad of Pete's Greens mesclun and veggies.
-Homemade flatbread with slow roasted garlicky tomato sauce, Maplebrook Mozzarella and fresh basil. Complimented by a side salad of Pete's Greens.
-Bonnieview Coomersdale, Apple and Sweet Sour Onion Panini served hot on honey oat bread and complimented by Pete's Greens.

Thanks to the following local producers:
Pete's Greens, Bonnieview Farms, Mountain Hill Bakery, Champlain Orchards and Echo Hill Farm

Music, Dinner and Friends

Whoo wee! Saturday night was awesome!

We had a wonderful turnout for Eric Socha, Ben Matthews and their fiddler, Lee (who apparently does not have a last name?). The music started at 7pm, after we scrounged up some proper chairs, and our little cafe filled to the brim with local folk who came to support the talented trio. Half way through their set, Ned Houston joined them for a handful of songs, my favorite being the hymnals sung in harmony and from the gut.

At one point, i stepped outside to take a breather and looked back into the cafe from the garden. The dining room was lit up with twinkling lights, oil lamps and candles, and the windows were filled with the faces of friends, neighbors and strangers who were smiling, clapping and singing along with the boys. Beautiful stuff.

Our trio has agreed to return for another night sometime soon and Cheyanne and I decided we need to do this more often!

On the menu:
-Homemade Carmelized Onion Dip with fresh vegetables and root chips
-Warm Brie en Croute served with fresh fruit and bread
-Sweet Potato Coconut Lime Soup

-Eggplant Stacks-Pete's Greens eggplant with goat cheese, Maplebrook mozzarella, fennel, roasted peppers and garlicky tomato sauce
-Butternut Squash Ravioli with brown butter sage sauce and toasted pecans
-Cauliflower Cheddar Cheese Pie in a crusty grated potato crust
-Faux Chicken Salad with grapes, walnuts, celery and red onions on a bed of Pete's Greens mesclun
-Root Vegetable Latkes made with apples, carrots, parsnips, potatoes, Bonnieview Coomersdale Cheese and served with spiced maple syrup or roasted garlic cream
-Crusty Marinated Portabella Baguette served warm with melted Maplebrook Mozzarella, roasted bell peppers and garlic-basil mayonnaise
-Homemade Flatbread topped with Bonnieview Mossend Blue Cheese and sherry soaked mushrooms, drizzled with a balsamic reduction
-Seitan Cheesesteak with sauteed local peppers and onions, cheddar cheese and served on an Elmore Mt Baguette

-Pumpkin Pie drizzled with homemade caramel sauce
-Warm Apple Pie a la mode
-Cream Puffs with chocolate drizzles
-Old Fashioned Sundaes with homemade hot fudge, caramel or maple syrup
-Lemon Raspberry Napoleans
-Root Beer Floats

-Hot Chai Tea, Hot Spiced Chocolate, Mulled Cider
-Fair Trade Organic Coffee and tea
-House Made Sodas-Raspberry, Peach, Mango, Vanilla, Maple Cream or Citrus
-Assorted Juices

Thanks to the following local producers:
Robert Linck of Bub's Best, Neil & Kristen Urie of Bonnieview Farm, Pete Johnson of Pete's Greens and Fielda Calderwood of Echo Hill Farm, Elmore Mt Bread and the Buffalo Mountain Coop

Evenings at Beyond the Garden

Had our first weekend of dinners and it was a great turnout! Our guests ranged from locals to a few who were passing through town. It was a good weekend to try things out, flex our creative muscles and take stock of things we are doing well and things that still need to be fixed. Take a gander below for our semi-permanent menu with revolving specials.

Nibbles:
-Homemade Caramelized Onion Dip with colorful veggie chips
-Warm Goat Cheese Rounds served with mixed greens
-Creamy Carrot Ginger Soup with Fennel and Creme Fraiche (can be made vegan upon request)

Entrees:
-Butternut Squash Ravioli with a brown butter sage sauce and toasted pecans
-Eggplant Stacks layered with goat cheese, fresh herbs, roasted fennel, and tomato sauce
-Cheddar Cauliflower Pie with grated potato crust
-Our own Flatbread with caramelized onions and mossend blue cheese or slow roasted tomato sauce, maplebrook mozzarella and fresh basil
-Crusty Baguette Sandwich of marinated portabella mushrooms, roasted red peppers, maplebrook mozzarella and garlic basil mayonnaise
-Root Vegetable Latkes with a twist! Served with spiced local honey or roasted garlic parmesan cream
-Seitan Cheesesteak with sauteed bell peppers, onions, and mayonnaise on a baguette

Sweet Treats:
-Vanilla Raspberry Cake with Cream Cheese Frosting
-Warm Apple Pie ala mode
-Coconut Crusted Chocolate Truffle Pie
-Mini Chocolate Cakes filled with Peanut Butter Cream and topped with Chocolate Ganache
-Raspberry Almond Shortbread Bars with Vanilla Icecream and homemade hot fudge
-Old Fashioned Hot Fudge Sundae with homemade hot fudge, whipped cream and walnuts
-VT Maple Sundae with local maple syrup and maple glazed walnuts and whipped cream

Music on October 20th with Eric and Ben

Eric Socha and Ben Matthews will grace us with their guitars and voices on Saturday, October 20th beginning at 7pm and playing until they are good and done!

We'll start serving dinner at 5pm and stop at 830pm, so come join us for food, music and good company.

Preview of the night's menu:
(subject to change on a whim!)
Comes with a choice of soup or salad.
-Our own Flatbread with Slow Roasted Tomatoes, Maplebrook Mozzarella and Fresh Basil
-Our own Flatbread with Autumn Vegetables, Maplebrook Mozzarella and finished with fruity olive oil, sea salt and black pepper
-Mushroom Rueben on local bread
-Crusty Baguette with marinated portabellas, roasted bell peppers, mozzarella cheese and garlic-basil mayonnaise
-Cauliflower Cheddar Cheese Pie
-Eggplant Stack with fresh goat cheese, roasted peppers, fennel, fresh tomatoes and herbs
-Twice Baked Potatoes stuffed with vegetables and cheddar cheese

We've made up some yummy homemade chai tea, Mexican hot chocolate and hot mulled cider to join our teas and organic fair trade coffee. We are also filling our dessert case with cakes and pies, brownies and cookies.

Success!

The cooking demonstration (Cook with the Chef) this last Saturday at the Common Market was a ton of fun. It was exhilarating to improvise on the spot and cook everything while folks stopped to chat, ask questions and eat. We moved like lightening for 3 hours, but only stopped because we ran out of food. We had a cutting board, two good knives, a plug in griddle, various bowls and a couple of forks. Amazing what you can do with the most basic of tools and some good fresh food. With a little help from NOFA-VT (Northeast Organic Farming Association of Vermont), we bought Mossend blue cheese and Coomersdale from Bonnieview Farms, bread from Mountain Hill Bakery, vegetables from Bub's Best and Wild Branch Farm, fresh goat cheese from Fun Yum Farm, and maple syrup from Echo Hill Farm. I grabbed a couple of hard to get items like globe eggplant from Pete's Greens farmstand and some fresh herbs from my garden before we got there, but otherwise, everything else was from the market that very morning.

Here's what we had on our table:
-Heirloom Tomato Bruschetta finished with olive oil, fresh cracked pepper and sea salt
-Tiny Eggplant Turnovers with chevre, fresh herbs and roasted garlic
-Carrot Apple Pancake Fritters with Coomersdale Cheese and maple syrup
-Mossend Blue Cheese, Roasted Bell Peppers and Garlic grilled brushetta with fresh cracked pepper and sea salt
-Crispy Cornucopias filled with Parsnips and Sweetened Cinnamon Cream Cheese
-Sweet Beet Rounds topped with Mossend Blue Cheese and Parsley
-Grown Up Grilled Cheese with Coomersdale Cheese, tomatoes and fresh herbs