It's getting cold at night and the brilliant foliage is starting to fall from the maples. We've been faithfully visiting farmer's markets in Hardwick, Craftsbury and Montpelier to provide veggies and products for our menus, but soon those markets will be coming to an end. Mini pumpkins and flint corn decorate the farmers' tents and gourds, squash, cold weather greens, pickles and preserves are dominant. Sweaters are being donned and soon snow will be covering our green lawns. In the meantime, we'll continue to cook up a storm in the cafe, creating menus and dishes that reflect the season and its bounty.
Come visit us at the Craftsbury Common Market on Saturday, October 6th, where I will be cooking up food that i've gathered from our local farmers. Music will be playing and make sure you bring a sweater along with an empty stomach.
We'd like to thank the following producers: Pete's Greens, Wild Branch Farm, Bub's Best, Maplebrook Farms, Bonnieview Farm and Calderwood Farm
Nibbles
-Spinach, Roasted Garlic & Parmesan Cheese Dip with Warm Pita Chips
On the Menu
-Herb Baked Eggs with roasted root vegetables
-Sausage, Leek, Cheddar Quiche with roasted root vegetables
-Raspberry Cream Filled Croissant French Toast with fresh seasonal fruit
-Crusty Baguette with Marinated Portabella Mushrooms, Roasted Red Peppers, Mozzarella and Basil Garlic Mayonnaise
-Tomato Spinach Cheddar Panini on Honey Oat Bread
-Flatbread with caramelized onions and Bonnieview Farm Ewe's Feta
-Beyond the Garden Salad with Bonnieview Farm Mossend Blue, walnuts, late summer veggies, dried cranberries and maple balsamic viniagrette
Sweet Treats
-Lemon Tart in a cream cheese crust
-Coconut Crusted Chocolate Truffle Pie
-Frozen Peanut Butter Pie drizzled with hot fudge
-Raspberry Almond shortbread bar with a scoop of Ben & Jerry's Vanilla
-Homemade Hot Fudge Sundae with walnuts, whipped cream and Ben & Jerry's Vanilla
-VT Maple Sundae with maple glazed walnuts, whipped cream and Ben & Jerry's Vanilla
-Hot Apple Pie ala mode
Saturday, September 29, 2007
Kids and Food
Anyone who walks into our place will notice that we have kids. There are four kids between the two of us, ranging from 7 to 3 years old and they are often with us when the restaurant is open for lunch. As two moms trying to run an out-of-this world restaurant, we fully appreciate and want the kids who come through our cafe to have yummy food that is wholesome and good for their growing bodies. So, we have officially created a kids menu. Cheyanne and I plan to have our kids draw their fun and crazy pictures to put on the menus, but getting them to commit to that is like herding cats. They did taste test and suggest all the items, so we are feeling confident that other kids (and their grown-ups) will like it too.
Kids Menu at Beyond the Garden Cafe
Kids Menu at Beyond the Garden Cafe
Meals are served with a kid-sized juice or milk
Two Scrambled Eggs and Toast w/ a side of fresh fruit
Silver Dollar Pancakes w/ a side of fresh fruit
Organic PB & Jam w/ a side of raw veggies
Grilled Cheddar Cheese Sandwich w/ a side of raw veggies
Two Scrambled Eggs and Toast w/ a side of fresh fruit
Silver Dollar Pancakes w/ a side of fresh fruit
Organic PB & Jam w/ a side of raw veggies
Grilled Cheddar Cheese Sandwich w/ a side of raw veggies
Sunday, September 23, 2007
Sunday Brunch
Sundays at Beyond the Garden are a favorite for us. It's when we can really experiment with flavors and colors. Add to that a warm breeze in late September, blue skies, seating on the porch and hills the color of gold, red and orange, and you have a very good day indeed!
Today, the Eggs Florentine were served with Barb Strong's homemade english muffins. Barb sells her fabulous bagels, muffins, scones, breads, english muffins and homemade granola at the Common Farmer's Market in Craftsbury every Saturday from May through October, as well as to local stores and inns. The greens, from the spinach to the tender mesclun as well as many of our vegetables and root crops, come from Pete Johnson's farm, Pete's Greens, just down the road from us. The maple syrup, eggs, corn, cheese, other vegetables, honey and herbs are all procured from the farms and suppliers within a 10 mile radius of the cafe. How lucky are we to have such abundance in such a beautiful place?
Today, we would like to thank the following local producers:
Pete's Greens, Bonnieview Farms, Barb Strong and Calderwood Farm Maple Syrup, Stoddard Farm, Robert Linck and Maplebrook Farm
On the Menu:
-Eggs Florentine with Mornay sauce on homemade english muffins and accompanied by roasted Rainbow Roots from Pete's Greens
-Orange Cream Cheese Stuffed Croissant French Toast served with fresh fruit and maple syrup
-Savory Corn Cakes with Spiced Honey, made with fresh local corn, cheddar cheese and accompanied by your choice of roasted Rainbow Roots or a salad of mixed greens from Pete's
-Cheddar Leek "Sausage" Quiche complimented by mixed greens from Pete's
-Flatbread topped with Slow Roasted Tomato Sauce, Maplebrook Mozzarella and fresh sweet basil from our garden served on top of lightly dressed greens from Pete's Greens
-Tomato, Basil, Cheddar Panini on Honey Oat Bread served with mixed greens from Pete's
-Warm Brie and VT Apple Croissant Panini served with mixed greens from Pete's
-Butternut Squash & Apple Soup, cup or bowl
Sweet Treats:
-Lemon Tart in a cream cheese crust
-Coconut Crusted Chocolate Truffle Pie
-Frozen Peanut Butter Pie drizzled with homemade hot fudge
-Sauteed Pears and Cranberries with Maple Glazed Walnuts and served over Ben & Jerry's Vanilla
-VT Maple Sundae with B & J Vanilla Icecream and Maple Glazed Walnuts
-Homemade Hot Fudge Sundae with B & J Vanilla Icecream, whipped cream and Walnuts
Remember, we use local and organic ingredients whenever possible. Many of our dishes can be adjusted for vegan diets and we welcome all to enjoy our extensive teas, fair trade organic coffee and vegetarian friendly entrees year-round.
Today, the Eggs Florentine were served with Barb Strong's homemade english muffins. Barb sells her fabulous bagels, muffins, scones, breads, english muffins and homemade granola at the Common Farmer's Market in Craftsbury every Saturday from May through October, as well as to local stores and inns. The greens, from the spinach to the tender mesclun as well as many of our vegetables and root crops, come from Pete Johnson's farm, Pete's Greens, just down the road from us. The maple syrup, eggs, corn, cheese, other vegetables, honey and herbs are all procured from the farms and suppliers within a 10 mile radius of the cafe. How lucky are we to have such abundance in such a beautiful place?
Pete's Greens, Bonnieview Farms, Barb Strong and Calderwood Farm Maple Syrup, Stoddard Farm, Robert Linck and Maplebrook Farm
On the Menu:
-Eggs Florentine with Mornay sauce on homemade english muffins and accompanied by roasted Rainbow Roots from Pete's Greens
-Orange Cream Cheese Stuffed Croissant French Toast served with fresh fruit and maple syrup
-Savory Corn Cakes with Spiced Honey, made with fresh local corn, cheddar cheese and accompanied by your choice of roasted Rainbow Roots or a salad of mixed greens from Pete's
-Cheddar Leek "Sausage" Quiche complimented by mixed greens from Pete's
-Flatbread topped with Slow Roasted Tomato Sauce, Maplebrook Mozzarella and fresh sweet basil from our garden served on top of lightly dressed greens from Pete's Greens
-Tomato, Basil, Cheddar Panini on Honey Oat Bread served with mixed greens from Pete's
-Warm Brie and VT Apple Croissant Panini served with mixed greens from Pete's
-Butternut Squash & Apple Soup, cup or bowl
Sweet Treats:
-Lemon Tart in a cream cheese crust
-Coconut Crusted Chocolate Truffle Pie
-Frozen Peanut Butter Pie drizzled with homemade hot fudge
-Sauteed Pears and Cranberries with Maple Glazed Walnuts and served over Ben & Jerry's Vanilla
-VT Maple Sundae with B & J Vanilla Icecream and Maple Glazed Walnuts
-Homemade Hot Fudge Sundae with B & J Vanilla Icecream, whipped cream and Walnuts
Remember, we use local and organic ingredients whenever possible. Many of our dishes can be adjusted for vegan diets and we welcome all to enjoy our extensive teas, fair trade organic coffee and vegetarian friendly entrees year-round.
Wednesday, September 19, 2007
Indian Summers and Fall Foliage
The weather forecast today is warm, sunny and beautiful. I am headed up to the cafe this morning to put the finishing touches on our butternut squash soup and lemon tartlets while Cheyenne makes spiced maple walnuts for a new nibble we are serving today. I think we'll need to put several tables on the porch so folks can catch the late summer sun. I love this time of year...
Today, I'd like to thank the following producers: Pete's Greens, Bonnieview Farm, Elmore Mt. Bread, Patchwork Farm Bakery, Bub's Best, Riverside Farm, Hazendale Farm, and Maplebrook Farm
On the Menu:
Nibbles:
-Butternut Squash Soup, cup or bowl
-Sauteed Pears with Bonnieview Blue cheese and spiced maple walnuts
-Nachos with melted cheddar cheese, summer vegetables, sour cream, fresh tomatoes and avocado
Main Courses:
-Crusty Baguette with marinated portabella mushrooms, roasted red peppers and garlic-basil aioli
-Seitan Cheesesteak with sauteed red and green peppers, onions and Maplebrook Mozzarella cheese
-Flatbread with slow roasted tomato sauce, Maplebrook Mozzarella and fresh basil
-Warm Apple Brie Croissant Panini
-Beyond the Garden Salad served with Pete's Greens, dried cranberries, spiced walnuts, Bonnieview Mossend Blue Cheese, summer vegetables and maple balsamic viniagrette.
Sweet Treats:
-Lemon Tartlet in a cream cheese crust
-Raspberry Apricot Shortbread bar with Ben and Jerry's Icecream and homemade hot fudge
-Hot Fudge Sundae with walnuts and Ben & Jerry's Vanilla Icecream
Today, I'd like to thank the following producers: Pete's Greens, Bonnieview Farm, Elmore Mt. Bread, Patchwork Farm Bakery, Bub's Best, Riverside Farm, Hazendale Farm, and Maplebrook Farm
On the Menu:
Nibbles:
-Butternut Squash Soup, cup or bowl
-Sauteed Pears with Bonnieview Blue cheese and spiced maple walnuts
-Nachos with melted cheddar cheese, summer vegetables, sour cream, fresh tomatoes and avocado
Main Courses:
-Crusty Baguette with marinated portabella mushrooms, roasted red peppers and garlic-basil aioli
-Seitan Cheesesteak with sauteed red and green peppers, onions and Maplebrook Mozzarella cheese
-Flatbread with slow roasted tomato sauce, Maplebrook Mozzarella and fresh basil
-Warm Apple Brie Croissant Panini
-Beyond the Garden Salad served with Pete's Greens, dried cranberries, spiced walnuts, Bonnieview Mossend Blue Cheese, summer vegetables and maple balsamic viniagrette.
Sweet Treats:
-Lemon Tartlet in a cream cheese crust
-Raspberry Apricot Shortbread bar with Ben and Jerry's Icecream and homemade hot fudge
-Hot Fudge Sundae with walnuts and Ben & Jerry's Vanilla Icecream
Thursday, September 13, 2007
Quintessential Vermont
"Quintessential Vermont" is what one patron told me yesterday as i added up her ticket. Yup, that is it in a nutshell. She had come down from Barton with her family who were visiting from the Midwest and they had spent the past hour with their kids running around the gardens while they ate their lunch. She had wanted her family to experience all things unique to Vermont, so it was great that she considered us perfect for that!
Set amongst a garden of herbs and flowers, with a large open air porch overlooking the mountains to the east, summer is a special time to eat here. In the winter, we will have lunch and dinner inside where it is cozy and warm. We use organic and local ingredients whenever possible and our coffee is always fair trade and organic. Reservations are strongly recommended, but we do have sandwiches and nibbles to go.
Beyond the Garden Cafe
586-9979
Beginning October 10th:
Lunch:
Thur-Saturday 11-2pm
Sunday Brunch 10-3pm
Dinner:
Friday and Saturday 5pm-9pm
On the Menu This Week:
Nibbles:
Carmelized Onion Dip served with root vegetable chips
Garden Nachos with blue and white corn tortilla strips, cheddar cheese, summer vegetables and topped with sour cream, homemade salsa and avocado
Sweet Potato Coconut Lime Soup
Main Courses:
Crusty Baguette w/marinated portabella mushrooms, roasted red peppers and garlic-basil mayonnaise
Flatbread topped with slow roasted tomato sauce, Maplebrook Mozzarella and sweet and purple basil
Frittata made with local, organic spinach, sauteed mushrooms and swiss cheese
Veggie Fritters with Roasted Garlic Parmesan Cream
Beyond the Garden Salad with summer vegetables, walnuts, dried cranberries, Bonnieview Farm's Mossend Blue cheese and maple balsamic vinaigrette
Sweet Treats:
Coconut Crusted Chocolate Truffle Pie
Warm Blueberry Crisp with Cinnamon Whipped Cream or Ben & Jerry's Vanilla Ice Cream
Frozen Peanut Butter Pie
Raspberry Almond Shortbread Bars with B & J's Vanilla Ice Cream and Homemade Fudge
Hot Fudge Sundae with Walnuts
Set amongst a garden of herbs and flowers, with a large open air porch overlooking the mountains to the east, summer is a special time to eat here. In the winter, we will have lunch and dinner inside where it is cozy and warm. We use organic and local ingredients whenever possible and our coffee is always fair trade and organic. Reservations are strongly recommended, but we do have sandwiches and nibbles to go.
Beyond the Garden Cafe
586-9979
Beginning October 10th:
Lunch:
Thur-Saturday 11-2pm
Sunday Brunch 10-3pm
Dinner:
Friday and Saturday 5pm-9pm
On the Menu This Week:
Nibbles:
Carmelized Onion Dip served with root vegetable chips
Garden Nachos with blue and white corn tortilla strips, cheddar cheese, summer vegetables and topped with sour cream, homemade salsa and avocado
Sweet Potato Coconut Lime Soup
Main Courses:
Crusty Baguette w/marinated portabella mushrooms, roasted red peppers and garlic-basil mayonnaise
Flatbread topped with slow roasted tomato sauce, Maplebrook Mozzarella and sweet and purple basil
Frittata made with local, organic spinach, sauteed mushrooms and swiss cheese
Veggie Fritters with Roasted Garlic Parmesan Cream
Beyond the Garden Salad with summer vegetables, walnuts, dried cranberries, Bonnieview Farm's Mossend Blue cheese and maple balsamic vinaigrette
Sweet Treats:
Coconut Crusted Chocolate Truffle Pie
Warm Blueberry Crisp with Cinnamon Whipped Cream or Ben & Jerry's Vanilla Ice Cream
Frozen Peanut Butter Pie
Raspberry Almond Shortbread Bars with B & J's Vanilla Ice Cream and Homemade Fudge
Hot Fudge Sundae with Walnuts
Wednesday, September 12, 2007
Beyond the Garden Cafe
My name is Elena Gustavson and together with Cheyenne Thompson, we run Beyond the Garden Cafe in Craftsbury, Vermont.
Serving creative, vegetarian fare, the cafe is located in a log cabin built by William Strong, Cheyenne's stepfather. She and her brother grew up there surrounded by beautiful gardens and the wonderful cooking of her mother Penny. Penny Strong opened up the cafe in 2002, serving up lunch to a steady flow of regular locals and a devoted following of summer residents. Penny handed the reins over to her daughter Cheyenne last spring, who was no stranger to the cafe because she had helped her mom from the start. Cheyenne has a wonderful eye for detail and she creates stunningly beautiful plates of food. Pair that with her enthusiastic energy and she is a real pleasure to work with. With my love for cooking, a few years of the restaurant business under my belt, and the advantage of working for a local organic farmer, I agreed to join Cheyenne in running the cafe. Together, we will continue to bring the creative, yummy food that Beyond the Garden is known for, but with a few of our own touches including dinner, music, revolving art displays and special community events like wellness clinics and game nights.
Serving creative, vegetarian fare, the cafe is located in a log cabin built by William Strong, Cheyenne's stepfather. She and her brother grew up there surrounded by beautiful gardens and the wonderful cooking of her mother Penny. Penny Strong opened up the cafe in 2002, serving up lunch to a steady flow of regular locals and a devoted following of summer residents. Penny handed the reins over to her daughter Cheyenne last spring, who was no stranger to the cafe because she had helped her mom from the start. Cheyenne has a wonderful eye for detail and she creates stunningly beautiful plates of food. Pair that with her enthusiastic energy and she is a real pleasure to work with. With my love for cooking, a few years of the restaurant business under my belt, and the advantage of working for a local organic farmer, I agreed to join Cheyenne in running the cafe. Together, we will continue to bring the creative, yummy food that Beyond the Garden is known for, but with a few of our own touches including dinner, music, revolving art displays and special community events like wellness clinics and game nights.
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