What a wonderful breakfast to see us through until we open Selma Cafe again on August 26. Remember, we are closed for 3 weeks! Tammy and Michael made us some really wonderful dishes.

Frittata with zucchini, onions, feta cheese and herbs, served with a piece of blueberry bread, a side of summer salad greens and a slice of bacon was a wonderful mix of flavors and textures. This time of year there is an abundance of zucchini, and this was one of the most delicious ways I’ve enjoyed this ever present summer squash that can sometimes get left behind. It was so good in this starring role!

Migas was the second special Tammy and Michael offered. Scrambled eggs, with cheese and softened tortilla chips gently cooked together, with the addition of our own home made chorizo was Tammy’s version of the dish, and it was really super yummy. Offering a marinated tempeh as a vegetarian option was a great alternative.  Served with a fresh salsa made from roasted sweet corn, Sunseed Farm tomatoes, cilantro, jalapenos and onions, along with a side of summer salad mix, the plate was colorful, and the food was gooood!

Thanks to Michael and Tammy, and of course, Andrew (in the middle) for taking such good care of us this week, and to all the rest of our awesome volunteers who helped with prep, with service, and most especially, with clean up. You all are the best!

See you on August 26, and until then enjoy yourselves and everything there is to love about summer in the mitten.

Bye for now, Lisa

It’s so great to have Juicy Kitchen cooking for us again. Susan has such delicious and beautiful specials, and she’s really fun to have around.

The savory special this week was a softly baked egg with smoky paprika, nestled on a bed of sauteed onion, kale, collard and mustard greens with a tomato reduction, served with Avalon Bakery’s hearty wheat bread, Calder butter,  a side of bacon and a hearty portion of Seeley Farm summer mixed salad.

The sweet special was  a duo of rich oat pancakes, topped with a reduction of fresh raspberries and maple syrup, served with a side of bacon and more Seeley Farm summer mixed salad.Both specials were toothsome and delicious.

Take a look at our recent curb-shop find! A picnic table that Jeff did a quick repair on, which now gives us 8 more outside seats!

Thanks everyone, both volunteers and guests for keeping our weekly breakfast party happening.

Friday next we have Bad Fairy and Wonder Woman from Bona Sera Supper Club on board for breakfast, so you know you want to come around!

See you soon in our kitchen,

~Lisa

Thank you Chef Dan, from The Ravens Club, for taking such good care of us during the busiest part of our 20 Hoops in 20 Days adventure. Together with our Selma Cafe volunteers, you made some really delicious breakfast!

Chef Dan’s first special was a beautiful slice of home cured ham, served with a sunny side up duck egg, a Mill Pond Bakery individual potato brioche, plus a side of Seeley Farm Greens, and topped with rhubarb chutney. Wow is what comes to mind. Wow, deelish, and thank you!

The second special was a rich, savory mushroom cheesecake in a crispy cornmeal crust, served with a Tantre Farm veggie ragout, Seeley Farm greens, and a side of bacon, or that same wonderful ham that Dan cured himself. Both specials were so fresh, so beautiful and so tasty!

And just for the pretty, a selection of our garnishes for the specials: Fresh mint, cilantro flowers, and nasturtium flowers.

Thanks to all the volunteers who helped with prep and breakfast! Miriam Dowd, Janet Cannon, Aaron Van Dyke, David Russell, Lucina Parks, Hedaiyah Aboybakar, Kendal Kuneman, Anna Shatman, Jim LeMoine, Joanna Campbell, Andrew Bozio, Mary Rock, Michael Schmid, Alex Green, Kellen McGee, David Russell, Maddie Green, Abby Kenyon, Kristine Perria, Joan Martin, Andrea Ridgard and Lisa Dugdale.

We’ve got chef Brandon Johns from The Grange Kitchen and Bar in the kitchen this week, so be sure to come on by.

Looking forward to seeing you in our kitchen soon,

~Lisa