This week we have a duo of Latin American dishes from one of our fave-friend-chefs Scott MacInnis of Tranche de Vie:
· Pulled Pork and Black Bean Tostadas – braised pork shoulder, hand-made masa tortillas, cassoulet-style slow cooked black beans topped with a combination of a pico de gallo and shredded cheese.
· Salvadoran-meets-local Pupusas – with lightly sautéed spinach, mushrooms and shallot filling. Served with black beans, salsa and eggs your way!
Both come with an egg your way and hoop house greens. And both can be served “sans pork and eggs” to be totally vegan.
Don’t forget our “fruit seasonal” (sometimes freeze-onal) regular breakfast choices: Lisa’s “just found some more cherries” bread pudding and waffles with gingered apples or blueberries.
Scott would like you to know that his catering business “Tranche de Vie” is now operating exclusively out of the Stonebridge Golf Club. “I couldn’t be more excited about the increase in capability and complete freedom this means for the food. With this move and the recent collaboration with all-star Rex Roof, my business has taken the in-home tasting menu to a new level.” Check out latranchedevie.com for oodles of info.
The Selma Café Store is open. Riva has a bunch of goodies for your take-home pleasure: Selma Bakery whole wheat bread, farm cheese, yogurt, granola, waffle mix, hoop greens and salami. All items: $5 per. What do you make? We are working to inspire neighborhood commerce, so tell us all about it.
More News:
Spring means volunteer season at Selma Café. Please help us accomplish:
· The FM@SELMA – Edible Avalon cooperative garden build. We will form a crew of 10 folks 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 scheduled for May 8 and 22. You can apply for one of our hoop loans here. 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. We have had a great response for volunteers here already. Thank you! Please also spread the word about the loan applications far and wide.
Lisa asks that you search out and fan the repasts present and future facebook page. And the tenpercentwashtenaw.org website is crawling to life thanks to good pals Brad and Annette. You can sign the 10% petition online and let us know what you would like to see on this local food resource.
Piggy in-da-freeza opportunity
Friend Sue Shink and I will be raising pigs on her Northwind Farm. So far we have seven Berkshires born on the FM@SELMA birthday: Feb 20th. Happy lives they will lead, till they becoming some of the best tasting, beyond-organic, pasture prancing pork around. You can get just the bits you want. Put in your orders now, and we match all this up and then salt-cure the rest. Pricing will be in the $4/lb (ground pork, ribs and such) to $8/lb (tenderloin, bacon and fresh sausage) range. More details to follow.
So what the heck is this FM@SELMA thing anyway?
FridayMornings@SELMA is your local-foods breakfast salon. The suggested donation for breakfast is $12 – $15. All proceeds go to the farmers and producers of your food and our small farms-small farmers initiative. FM@SELMA is here for you every week 6:30 to 10:00 am – 722 Soule – check out: Repasts, Present and Future for more information. Early arrival is suggested for those on the go (seems we get busiest around 8:30). FM@SELMA is all-volunteer. We need your help to sustain this local-foods breakfast salon. Please reply to this email or click here to let us know what you are thinking, and how you would like to participate.