Can we talk troll dolls for a minute?  These puppies showed up, in the dark of night, about a year ago.  They were all around the garden, near the fish pond, next to chicken coop 1.0,  and every other possible place where they could be underfoot.  Hidden lately by greenery, I gathered a few of ‘em up and have them chillin’ by the front door.  Though we aren’t 100% sure just where they came from, we have our theories.  With that in mind, let me remind you to go here and buy yourself a ticket to attend the next Bona Sera Supper Club Bluegrass BBQ extravaganza.  And I do mean extravaganza.  Let me spell it out for you: P-I-G R-O-A-S-T.  Yeah, a whole pig.  ‘Cause honey child,  that is how they roll.  We’ve been lucky enough to have Wonder Woman and Bad Fairy (the brains and beauty behind BSSC) as our special guest chefs for Selma Cafe several times now, and they cook it up right.  When they throw a dinner party, it is not to be missed. Jeff and I will be there waiting tables and refilling your wine glass.  Be sure to purchase your tickets soon–Bona Sera sells out fast.

It was a colorful morning at Selma Cafe this week.  Baby carrots thinned from our Tessmer Farm hoop house made a lovely garnish to each of Linda Diane Feldt’s specials.

There was a beautiful bowl of delicate, edible flowers to sweeten up each plate.

This salsa included fresh, local, juicy tomatoes from the Ann Arbor Farmer’s Market, along with green onions and cilantro from our front yard garden.  The salsa was served with Linda Diane’s huevos rancheros special.

This special included Ann Arbor Tortilla Factory tortillas, Needle Lane Farm scrambled eggs, salad greens from Sunseed Farm, and Jeff’s homemade chorizo from some local ground pork.

Linda also offered a wild greens and veggie soup, with miso and a mandala of egg swirled into the broth, served with service berry corn bread.

Tomm Becker of Sunseed Farm was here to deliver his CSA shares and add even more color to our Friday morning routine. He also had a wonderful selection of kale, garlic scapes, basil and salad mix.  Be sure to check out his produce every Friday morning!

We had a whole lot of help this week, both Thursday evening and Friday morning to make our Friday Morning@SELMA a happen’ thing.  We’re sending big thanks straight from the heart to the awesome volunteers who work so hard: Kendal Kuneman, Dave Waterhouse, Carol Milstein, Mary Gallagher, Sarah Juster, Judith and Sarah Rontal, Greta Spivey, Megan Zlatos, Remi Holden, Michelle Fortin, Nevon Clark, Patrick, Simone and Charles Racine, Dorran Dihle, Ed Weymouth, Kevin Hawkins, Joan Martin, Cassie Peabody, Jen Jensen, Nevon Clark and Sarah Grek.

And, last but not least, I have some exciting news to share.  I am pleased to let you know that a Selma Cafe cook book is in the works.  Our guest chefs have cooked up some delicious, creative and beautiful specials over the last 16 months, and they have graciously agreed to share their recipes with you!  I’m in the process of collecting the recipes, and my plan is to pull the book together this summer.  Do you have a favorite special that you would like to make at home? Let me know what it is and who made it, and I’ll see what I can do.  In the meantime, please sign up here to volunteer and keep Selma Cafe sustainable, or come by and share some breakfast with us some Friday morning soon.

Either way, I’m looking forward to seeing you in our kitchen,

~Lisa