Rye Turning Green

Our What’s for Dinner Wednesday September 1 Menu sounds fantastic! It is truly eating local. The Sausage, Potato and Swiss Chard soup could be a meal in itself, (with some bread from the Rye Bakers). But don’t miss the Vegetable Frittata – fresh, local vegetables are quickly becoming a memory for this year and, of [...]

Our menu for this week features Chicken from Hurd Farm in both the appetizer and entree.  Start with Summer Cobb Salad, move on to Chicken Piccata with Capers and wrap it up with Chocolate Truffle Cookies with Rhapsody in Blue.  What is Rhapsody in Blue you ask?  It’s one of the wines from our featured [...]

This week we’re using product from our featured vendor, Moor Farm, who offers organic flour, so it may be a little more work than usual, but it will be worth it!  (And it’s an easy bake bread, really).  Or, take the really easy way and buy a the “Hearty Local Loaf” made by the Rye [...]

This week, our What’s for Dinner Wednesday Menu is all about goats and lamb, from appetizer to dessert! Starting with Goat Cheese filled Cherry Tomatoes, enjoy Lamb Burgers made with goat cheese and fresh basil along with Zucchini Ribbons and goat cheese and wrapping it up with Grilled Peaches with Honey Chevre.  Can’t get more [...]

Today’s menu features our featured vendor Buzz Bomb World Spice Blends.

The crab cakes sound delicious (and easy, my favorite kind of recipe) and corn on the grill is what August is all about in New England!  Finishing off with a nice cool dessert makes a perfect summer meal. What’s for Dinner Wednesday, August 4, 2010

Our [...]

What’s for Dinner Wednesday, July 28? Start your meal with an appetizer of Rosemary/Oregano/Wine jam or Habanero jam from our featured vendor with cream cheese and crackers. The main course is haddock with “Gone Fishin” Buzz Bomb spice and Red Potato/Garlic smashed potatoes. Both the potatoes and garlic are available from our local vendors. Finish [...]

Our July 21 Menu includes Chipotle Meatloaf with beef from Hurd Farm, our featured vendor. Start with a “Better-than-coleslaw Cabbage Salad, add a delicious summer squash/zucchini side dish and you might not have room for our Creamcheese Blueberry Pie, with freshly picked blueberries from Applecrest Orchard Farm. The cabbage, zucchini and summer squash are from our [...]

This week’s menu starts with Foccacia with Sun-dried Tomato and Basil dip.  The Entree is Blueberry Balsamic Pork Chops (with fresh pork from Hurd Farm) with a Green Bean and Tomato Salad and, if you have room, Rhubarb and Raspberry Cobbler.

We will have Jeanne Russell doing percussion and music for children of all ages in [...]