The Bona Sera gang is back! How do these food-nymphs do it? Secret suppering one moment and rockin’ the breakfast so effortlessly the next. Word has it Big Daddy will be back with Wonder Woman and the Bad Fairy and maybe another cast member or two. This time they bring us:
“Starters” go juicy this week, with shots of apple-carrot-beet-ginger juice (thanks to Werp Farms) to wash down the biscotti. Then you can choose between:
· Fritatta 2-way
o Chorizo-Shrimp - yes, house cured Spanish Chorizo and Michigan farm-raised shrimp (these babies are tasty and might be finding there way into quite a few breakfasts!)
o Michigan Mushroom oysters and Goetz Farm kale
· Spuds-O-Rama – pan fried tater cakes with a sunny egg and some yummy bacon, if you so choose.
Both served with some (really kickin’ em out right now)hoop-greens
Don’t forget our “fruit seasonal” (sometimes freeze-onal) regular breakfast choices: Lisa’s bread pudding (jar-o-peach this week folks!) and waffles with gingered apples or blueberries.
The Selma Café Store is open. Quite popular in its first week back, Riva has another batch of goodies for your take-home pleasure: Selma Bakery whole wheat bread, farm cheese in 3 flavors, yogurt, granola, waffle mix, hoop greens of several varieties and a few packs of the latest salamis. All items: $5 per. What do you make? We are working to inspire neighborhood commerce, so tell us all about it.
More News:
All kinds of volunteer-build opportunities are right around the corner.
· First up is the FM@SELMA – Edible Avalon cooperative garden build. We will form a crew of 10 or so to construct a stone raised-bed garden at Huron and Crest on Saturday April 17th. Please sign up here to help us put our mark on this fabulous project.
· Spring hoop builds are just around the corner. The hoop application is out and ready for you to fill out! You can also sign up to volunteer for one or both of the May build dates. Hard work, lots of learning, tons of fun and a feast.
· Looks like St. Joe’s will be building their first hoop sometime in April. Dan Bair would be glad to tell you all about it and I will be posting more info on the build date as we get it.
Lisa asks that you search out and fan the repasts present and future facebook page.
And Katie Bush would like to make sure you are aware of this one:
“The future meets the past”: U-M marks 40th anniversary of Earth Day I know Don Scavia is leading the plenary, and this event might be a great venue to get the 10% campaign into some influential ears.
Piggy in-da-freeza opportunity
And yet one more unique local food opportunity while we are at it: Friend Sue Shink and I will be raising pigs on her Northwind Farm. We just found the babies, a litter of seven Berkshires just south of us in Ohio, and coincidentally born on the FM@SELMA birthday: Feb 20th. We will be picking them up in mid-April and they will be ready for your plate in October and November. Happy lives they will lead till then, becoming some of the best tasting, beyond-organic, pasture prancing pork imaginable (not to oink our own horn). You can put in your orders now. We will do our best to match you all up, and then salt-cure all the odd bits (right Garin and Matt?) Pricing will be in the $4/lb (ground pork, ribs and such) to $8/lb (tenderloin, bacon and custom breakfast sausage kind of stuff) range. More details to follow.
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