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Warm roasted acorn squash and slow caramelized onions blend together in this spicy-sweet vegetable dip. Served with toasted sourdough rounds. Serves 6-8 as an appetizer.
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A handmade 12 inch sourdough flatbread made with wild yeast from southern Illinois and Janie’s Mill flour, baked with roasted beets & fresh local goat chevre, and topped with certified organic mixed baby greens and basil finishing salt.
Serves 4-6 as an appetizer or 2 for lunch.
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Gourmet mushrooms, onions, garlic, and organic kale combine in a savory sauce tossed with handmade fusilli pasta. This hearty plant-based entree will feed 4 generously, or serve it as a side and feed 6 or more.
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Local pasture-raised duck roasted with fresh herbs and served with crispy baby gold potatoes and a tangy autumn plum shrub sauce. A romantic entree for two.
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Autumn Plum Shrub and fresh orange thyme add depth to this fresh fruit sangria. Can be made with your favorite semi-sweet red wine, or make it non-alcoholic with sparkling grape juice or non-alcoholic sparkling rosé.
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This spicy apple rum drink can be served hot or cold. Makes two drinks + a little extra Glacier's End Fire Cider to keep you warm!
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Sliced apples from Lipe Orchard, folded inside a flaky crust made with organic flour from Janie's Mill, and sprinkled with cinnamon and sugar. This gallette is vegan and completely cooked. Place on a cookie sheet and warm in the oven at 350 degrees for 5-10 minutes or serve at room temperature.
Made by Flora Bay Farm
Serves 6-8