Staffing Up

If you came to May's dinner you know that it was a packed house. I brought in some outside help to assist me in the kitchen. I worked with Dante at PCC's deli. I hope we can keep numbers up so I can keep Dante helping in the kitchen. If next month's turn out is on par I may need more than just one extra set of hands in the kitchen. Right now I'm thinking Scratch needs a dish washer that knows enough to help with some prep. We don't pay anything but there are a few perks. I have high hopes for a great turn out in June so RSVP soon, so I can start the planning.

The Big Cheese

We love the people we get our cheese from. Many of the cheeses we purchase come from Estrella Family Creamery and occasionally Mt. Townsend Creamery. We will continue to pick up the great products they have to offer. But, this week we received what is to be the start of Scratch's cheese making operations. We would like to create many of the cheeses served at the dinners. The rennet and salt and cultures came mail order last Monday. In the coming weeks we plan on experimenting with some basics, i.e. mozzarella, ricotta, fromage blanc...

We are very excited to gain great knowledge on the art of creating great cheese. Also we would like to recruit a hobbyist cheese maker to come on board and take over to head Scratch's cheese program. So if you know anyone who has experience or has a passion for cheese send them this way. I hope by the next full moon everyone will be able to sample the fruits of our labors.

May's Full Flower Moon Menu

MAY'S FULL MOON NAMES:
Full Flower Moon
Full Corn Planting Moon
Full Milk Moon
Full Hare Moon

Cocktails/ Hors d’oeuvres:
Hibiscus Mojito
Fresh Cheese Platter
served with house made crackers,
Mt. Townsend Fromage Blanc
Estrella’s Brewleggio

First Course:
Ceasar-esque salad with spring greens and
edible flowers topped with house made croutons

Second Course:
Cheesy Parmesan Polenta with asparagus, and morel mushrooms

Main Course:
Rabbit Ravioli in a consommé broth

Dessert:
Lavender short bread cookies
with a rhubarb granita

When it comes to food...

When it comes to food, we have high expectations. It's important to us to know where our food comes from, who grew it, and how. We love interacting with the people that help our food grow, while frequenting the farmer's markets in Ballard, Wallingford, and the University District.

Our own garden is beginning to flourish. This season, we're growing onions, tomatoes, potatoes, garlic, spinach, lettuces, cilantro and strawberries. Nasturtiums, which have edible flowers, have recently joined the fruits and vegetables. Soon we'll be adding herbs and others to the garden: basil, thyme, rosemary, dill, hops, chamomile, peppers and pumpkins.

Also, starting next month we'll be supporting Stoney Plains Organic Farm, by participating in a CSA.