SATURDAY MARKET
KITCHEN · FARM TO TABLE · WEEKENDS ONLY
KITCHEN · FARM TO TABLE · WEEKENDS ONLY
Every Friday we walk the market and plan the weekend around it. If the peaches are perfect, you'll see peaches everywhere. If the hail got the tomatoes, you won't see a single one.
On the plate: Pea and ricotta toast with mint and lemon.
On the plate: Tomato salad with peaches, basil and torn bread.
On the plate: Roast squash with brown butter, sage and toasted seeds.
On the plate: Citrus and beet salad with whipped feta.
Once a month we push the tables together, light a lot of candles and cook a family-style dinner from whatever the farms are proudest of that week. Strangers in, friends out.
No reservations; the line moves fast and the coffee's free while you wait.
| SATURDAY | 8am – 2pm |
| SUNDAY | 8am – 2pm |
| MON – FRI | At the market |
Because the rest of the week we're at the farms, the market and the prep table. It's what makes the weekend food taste the way it does.
Usually under half an hour, even at the busiest time. Free coffee helps.
We cook for a handful of weekday events each season: weddings, farm dinners and office lunches. Ask us early.
Very. There's a kids' plate, crayons and a lot of room to wiggle on the patio.
Bring an appetite. We'll bring whatever the farms brought us.
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