We’ll be closing tomorrow at 6:00pm. Anne’s father passed away last week. The service is tomorrow. Anne will be there all day. I will join her later after we close.
We ran out of pork belly today. No more pork belly until next weekend, but we still have the garden tomato sandwiches tomorrow. I am working on some house cured black pepper bacon that we’ll use in another sandwich. Hope to have it ready soon.
We are also working on a new drink called the lil’ latte. It’s a smaller version of our iced latte, but it comes served in a cute bottle. Look for it this week.
Here are some photographs from today.
Can’t stop the figs. Made more fig conserve today for the pork belly sandwich. We’ll have pork belly through Saturday.
Tomorrow we’ll have garden tomato sandwiches with burratta cheese and pesto. The tomatoes are from our garden and another local garden. Squash blossoms have bloomed on the yellow zucchini plants. What should we do with the squash blossoms?
It’s that time of year. Figs are in season and if you don’t harvest soon you’ll miss the wonder of a truly great fig. I bought some from Wood Family Figs on Fremont. They are amazing. I brought them back to the restaurant and made a quick conserve with the figs, orange juice, orange zest, some chili from the garden and chopped unsalted pistachios. A conserve is quicker to make than a jam and the fruit remains whole. It’s perfect for a sandwich. Especially a pork belly sandwich served with the fig conserve and fresh arugula on our homemade bread. We will be running this all week until we run out of pork belly or the figs stop falling from the Wood Family fig tree.
Today’s tomato harvest
We still have space for a few more for the Jam Class on August 14th.