Market 4/29
Dreaming South… Hopefully a couple of you are lucky enough to have been to this point break. Two of my best friends are there right now, as for the rest of us we’ll just be left to mind surf this dreamy landscape. But we can still dream right? So with that said come on down to the market and we’ll pretend were in Greece for the day.

Menu for April 29th.

• Veggie Burritos
Mediterranean rice medley with tofu, peppers, cabbage, leeks and rainbow chard.

• Noni’s Frozza
Growing up in a Greek family taught me to love garlic, grape leaves, stinky cheese, and plenty of Olives. One of my favorite dishes I grew up eating was my Noni’s Frozza. Originally a tri-cheese casserole with an eggplant core, I add sun dried tomatoes, grape leaves and artichoke hearts to add my own personal zest to a true family creature comfort.

Vegetarian Mousaka
Sweet eggplant strips sauteed in Greek spices and tamari sauce piled on top of a layer of green beans and stewed tomatoes, and finished with a layer of mashed potatoes and parmesan cheese.

• Potato Leek Soup
A chunky creamed soup made with fresh picked leeks from Bodoni Farms and potatoes from Pinnacle Farms, all mixed together with corn, sweet potatoes, and Organic Farms cream and parmesan.

Mediterranean brown rice medley
Brown rice sauteed with Greek spices mixed veggies.

• Goddess Salad
Happy Boy Farms green salad mix with shredded carrots, purple cabbage and Valencia oranges topped with shredded coconut and a tomato tamari vinaigrette.

•The Combo
Any choice of entrees with rice and salad.

•The Six Dollar Surprise
Tempting on your tummy and not on your wallet. This deal you can’t pass up. Every week come and be surprised to what is going to be reclining on your bed of rice… A full plate of food with one half plate of rice with the soup of the day on top, and the other half plate covered in a beautiful Goddess Salad.

•Pumpkin Mango Banana Coconut Bread
Just as good as they sound and vegan! Whole wheat flour, shredded coconut, bananas, pumpkin, mango passion fruit granola, cinnamon, brown sugar and soy milk.

Market 4/22/09

G’day folks. Hope everyone has been enjoying our beautiful weather this week. Small kind surf on sunday and monday with more on the way, what are we complaining about? To make it even better I’m bringing the Mexicans and Italians together this week for a cheezy combination of enchiladas and lasagna. I mean no harm to traditionalists when I say this because my enchiladas are not your regular enchiladas you might expect to get from a taqueria, and my lasagna probably wouldn’t impress your auntie from Sicily either, but they are good. So why not stop by this week and have a taste for yourself? I changed the burritos up this week as well adding salsa fresca and potatoes, and for those of you that missed my coconut pumpkin banana bread last week, that’s back as well.
Come check it.

Menu 4/22

Vegetarian Enchiladas
Salsa fresca sauteed with arugula, spinach , black and pinto beans all mixed together with a combination of sharp cheddar and pepper jack. Covered in a sweet chipotle enchilada sauce

Not your Aunties Lasagna.
Mean mix of veggies from route one including; leeks, kale, rainbow chard and shredded carrots, comboed with happy boy farms spinach and arugula. All held together with artichoke flour lasagna noodles, penne, jack and smoked cheddar cheese.

Tortilla Soup
Corn, peas, stewed tomatoes, leeks, cilantro, carrots , corn tortillas and onions swimming in a not-too spicy tomato veggie broth.

Vegan Veggie Burritos
Red and white cabbage mixed with barbecue tofu, potatoes, spinach and salsa fresca with a Central American tangy tamari sauce wrapped in a flour tortilla.

Coconut pumpkin banana bread
Whole wheat flour, coconut, soy milk, bananas, pumpkin, and cinnamon.

Goddess Salad
Happy Boy farms green salad mix with shredded carrots, red cabbage, and sesame seeds.


Mixing it up for the seventh market with some lishous entrees.
Good news as well with the season opener for the live oak market on sunday morning. Come by for some breakfast with us, some live music and a coffee from Shady Todds, and get all the rest of your veggies for the week.

With it being our 7th market maybe we should roll the dice a bit and see how our luck goes. Instead of a Fritada as an entree this week and some other random goodness we are going Indo and cooking up some masakan untuk makanan. (food to eat) Hope you enjoy. Speaking of random luck, you might find your self lucky enough to delve into a Five dollar surprise. with no control of this entree other than the price its definitly worth trying every week. Hope you enjoy, and don’t forget to bring your own container for a food discount.

Veggie Burritos
Barbeque Tofu, Indonesian fried rice, potato medley, red and
white cabbage and a tangy vegetable salsa.

Butternut Yam Squash Curry Soup
Blended soup of butternut squash, coconut milk, and yams with chunks of
potatoes and rainbow chard.

Nasi Goreng
Indonesian fried rice with eggs and a cucumber tomatoe salad.

Gado Gado
Baked tofu, asparagus, and sprouts with a peanut coconut curry sauce.

Menu for April 1st

Menu for April 1 2009

Eggplant Parmesan
Italian breaded eggplant baked with zucchini, fire roasted tomatoes, jack, parmesan, and cheddar cheese, kale, rainbow chard and leeks.

Harvest Frittada
Salsa fresca, mixed with eggs, tortilla strips and beans.

Potato leek corn chowder.
Hearty mix of red, russet, and sweet potatoes, with leeks, corn, cream,
stewed tomatoes and garlic.

Veggie Burrito
Brown rice, mixed with barbeque tofu, purple cabbage, tamari potatoes and seaweed
all wrapped in a flour tortilla.

Brown rice pilaf
Brown rice mixed with soy beans, corn, peas, and peppers.

Goddess Salad
Happy Boy farms mixed green salad mix with carrots, purple cabbage, and shredded coconut
covered in a sweet tamari vinaigrette.

The Five Dollar Surprise
Half plate of rice with the soup of the day poured on top and a half
plate of goddess salad.