We will be closed Thursday November 28th for Thanksgiving Day
We will be open regular hours Friday (8am – 3pm), Saturday and Sunday (9am – 3pm), serving up Thanksgiving Specials like our signature Thanksgiving Poutine. It comes but twice a year, don’t miss out!
This Saturday, the wonderful J Rae will be teaching us how to make Fire Cider! A winter immune supporting tonic to keep us healthy during the coming months. Plus we will be bottling the nettle tincture we made at the last workshop.
Space is limited, to reserve your spot email firstname.lastname@example.org, subject: FIRE CIDER
Saturday November 9th 6:30p – 8:00p
PWYC suggested $5 – $10
A light food/drink menu will be available
We will be closed Saturday August 10th due to four weddings and a band on tour! We will be open regular brunch hours Sunday August 11th, 9am to 3pm, see you then!
The BSL will be open on the 4th of July from 9am to 3pm. Join us for brunch, lunch, burgers and sparklers! We will be featuring a special Red White and Bleu Burger with caramelized red onions & bleu cheese, and our Picnic Potato Salad with jicama & a house-made maple mustard dressing, while supplies last!
We will be open regular hours all weekend: Friday 8am to 3pm, Saturday/Sunday 9am to 3pm
We will have some Easter specials like hot cross buns, which I have never made before, but I’m going to give it a shot! If I am successful, we will have hot cross buns available Friday, Saturday and Sunday. On Sunday we will also have carrot cake cupcakes, Easter Strata and a candy egg hunt.
Hi Detroit! We’re adding a new sandwich to our menu!
The Ploughman’s Lunch is an English dish consisting mainly of cheese, bread and sweet pickles or chutney. Ham and hard-boiled eggs are also often involved. While cheese, bread and chutney were commonly eaten together in England throughout the ages, the name “Ploughman’s Lunch” was first introduced in England in the 1950′s by The Cheese Board as a marketing vehicle for cheese which had recently been de-rationed. There’s some random trivia for you! Our sandwich version of this lunch is J and M Farm’s smoked ham, Oliver Farm’s organic provolone cheese and house-made sweet mustard pickles on an Avalon bun, as always served with fries or salad.
The sweet mustard pickles really make the sandwich. They were made back in August using Grown in Detroit cucumbers, and is my most very favorite of all my mother’s pickle recipes. Granted, this is the wrong time of year to be giving you a pickle recipe, but dedicated picklers can thank me later!
Grown in Detroit Cucumbers
Peeled, seeded and chopped cuucmbers
Pickles simmering with spices
Sweet Mustard Pickles
The Ploughman’s Sandwich
- 4 large ripe cucumbers (regular garden cucumbers, not pickling), peel seed, cut into chunks and sprinkle with salt. Let sit for 3 hrs and drain.
mix in a saucepan:
- 1 1/2 cups mild vinegar
- 1 1/2 cups sugar
- 1 1/2 tsp mustard seed
- 1 1/2 tsp celery seed
- 1/2 tsp tumeric
Add the cucumbers and simmer until easily pierced with a fork. Pack in jars and cover with the syrup, seal while still hot.
… you get the point, with the help of google translate I could keep going with that for-seemingly-ever. The point is we now have two daily soups! That’s right, double your soup fun Tuesday through Friday. Please see our beautiful soup montage below.
In other menu news, over the next couple weeks we will be introducing some new items, including a sandwich involving… pickles!
Sweet potato & peanut butter
Roasted heirloom tomato, onion and hot pepper
Curried Hubbard squash with coconut milk and toasted seeds
Lentil & Vegetable topped with fresh red onion salsa
Corn & Basil, a summer soup topped with a fresh red onion salsa
Chilled Cucumber, a summer soup topped with chives and fresh tomatoes
Beet, Millet & Black Bean topped with house-made croutons
Baked Potato soup topped with bacon, cheddar cheese and green onion