Green Heart Menu for Rillito Park Farmers Market Sunday 2/19/23, 8:30 am - 12:30 pm

 

Dear Green Heart Friends,

I know that the parking is difficult on Sunday morning with horse racing season on!  I had a meeting with Nick, the manager of Heirloom Farmers Markets, and he is not happy at all, and doing all he can.  However, the market has been growing about 15 - 20% a year, and this was to be our biggest "high season" (Jan thru March) yet ---- but that is now spoiled by the parking situation.  He says it used to be easier to share than it is now.  Our parking was close to capacity filled in December and January BEFORE racing started, so we take the lion's share.  He told me that if you come before/by 10 am, it is easier to park.  (There goes sleeping in on Sunday!).  He also told ME to try to come earlier (!!), and for me to set up by 8.  There are actually early-birds LEAVING the market as I pull in; however, they typically are just buying produce. (There goes sleeping in until 4 am for me!). We'll see how I do because:

Leila, who has been a huge help to me the past 2 years, is leaving for a new career in hospitality (a job with benefits!), and she does SO much that it will take time for someone to learn everything.  Therefore, I may run out of time to make something that I have put on the menu (last week it was the scones).  Thank you in advance for your patience and understanding.  I would anticipate a smaller menu NEXT week for 2/26.

​Roasted Kabocha Squash Stew, another Forks over Knives recipe, that we will alter a bit.  As the weather is still cold, there's a lot of appeal in these winter vegetables, including fennel bulb.  You'll also see Ted's Split Pea Soup, always hearty and warming.

I have a big wedding cake to set up at La Mariposa tomorrow, that I've worked on for 2 days (tricky cream cheez vegan buttercream on red velvet tiers, and one chocolate raspberry tier).  I'll have a photo next week.  THAT'S why this email and menu are going out later than I'd like :-)

Thank you in advance for your order.  PLEASE try to have your order in by Thursday evening.

Warmly, and in health,

Alaine

Green Heart Bakery

Green Heart Menu for February 19th, 2023

Market hours:  8:30 am – 12:30 pm

Horse racing season is on, so the earlier you come, the better the parking is.  (You’ll be happiest by 10.) Be sure to tell any parking attendant who stops you, that you are a farmers market customer; your parking is free.

(Please have your order in by Thursday evening.)

Ted’s Split Pea Soup

Green split peas, potatoes, onions, carrots, parsnips This is probably our most popular soup.. (GF, SF, nut- free) Ted uses our garden rosemary, and the bay laurel leaves I harvested in California in January.  $7.50

Frozen:  Roasted Garlic, Squash & Farro Stew;

Corn Chowder $7

Southwest Mac n’Cheez w/Roasted Veggies

Organic whole wheat pasta in a cheez sauce that has mild salsa in it, topped with roasted cherry tomatoes, zucchini, red bell peppers & sweet onions. ( SF, no oil) $13

*Let me know if you need GF pasta*

 

Moroccan Chickpea-Potato

Tagine

Yukon gold potatoes and chickpeas simmered with fresh ginger, garlic, onion, lemon zest, fresh tomato, and ras el hanout spice blend. Served over Herbed Quinoa. ( GF, soy-free, oil-free, no nuts)  $12

 

 

Sandwiches

Roasted Veggie Pesto Panini:  roasted eggplant, zucchini, yellow squash, red bells, in our oil-free pesto sauce, on Dave’s bread. $10.  (GF)

Also available:  just the roasted vegetables in our oil-free pesto

Curried ChickUn Salad: 3 grain tempeh in a dressing of mayo and mango chutney, mixed with celery, raisins & roasted cashews. 8 oz container, or on Dave’s Killer Bread. $10.00 (filling is oil-free)

 

Seitan Reuben:  house made seitan corned “beef”, sauerkraut, our house made cashew cheez, with our Russian dressing, on organic sprouted rye. $11

Lentil Burger Patties: a delicious alternative to frozen “factory-made” patties that always seem to be too spicy, too salty, or too bland. They contain lentils, brown rice, black beans, GF bread crumbs and onions and seasonings (cumin & sage). You will heat them up in a pan on the stove. Can be eaten on a bun (let me know if you need a Dave’s Killer Bun), or by itself. These keep beautifully in the freezer; I kept several over 6 mos! (GF, SF, no added fat) 2 patties $7.

 

 

Healthy Desserts

Chocolate Cherry Cake – organic whole grain oat flour, gently sweetened with maple & agave, frosted in our silken tofu-based dark chocolate frosting & topped with organic dark cherry glaze.  By the slice- $7.00 (GF, nut-free, no oil)

Triple Berry Cherry Uncheesecake

Crust: Organic whole grain oat flour, maple syrup, cinnamon. Filling: organic silken tofu, agave, Better Than Cream Cheese, lime zest, arrowroot. Topping: Cherries, blueberries, raspberries, blackberries, cornstarch. (GF, no added fat, no nuts) $7./slice

Raw Truffle:  Peanut Butter w/cacao nibs (raw, GF, soy-free, oil-free) $2.50/each or 3/$6

Alaine’s Rainforest Cake– a loaf made of organic: Brazil nuts, dates,  apricots, pineapple, raisins, craisins, fresh orange zest, agave and brown rice flour. The dried fruit is unsulfured.

By the slice $4.50; the 1 lb. loaf $25, or 2 lb loaf $45

Organic Cherry Hand Pie in organic sprouted spelt crust (SF, nut-free) $7.50

Breakfast

Blue Corn Mesquite WAFFLES: 2 waffles,4” x 4”, wrapped, and ready for you to reheat in your toaster. These are hearty and very filling. (GF, SF, no added fat) $6

Wendy’s Wonder Bars:  made of ripe banana, rolled oats, craisins & almonds – that’s it!  No added sweetner, and very nourishing and filling.  Courtesy of Ted’s sister, Wendy J  (GF, SF, no added fat) $4

Blue Corn Blueberry  Muffins:  (GF, SF, no added oil) $4.50

Chocolate Glazed (baked) Donuts (GF, SF, oil-free, no nuts) 4.50

Banana Walnut 10 oz Loaves, (GF, SF, no added oil) 7.50

Carrot Bread  Loaves 10 oz. (GF, no added oil) 7.50

Orange Coconut Pineapple Streusel Coffee Cake (GF, SF, no added oil.  Streusel is dates, pecans, coconut shreds.). $5/slice

 

Cookies & Bars

Nutter Butter Cookies: oat flour, maple syrup, peanut butter, vanilla. These are shaped into “peanuts”, and filled with peanut butter blended with Better Than Cream Cheese – so they should be kept cold. They sell very well at Midtown Vegan Deli.  3 filled cookies in a container.  (GF, no added oil) $5.

*Samoa Cookies* dipped in chocolate; healthy version of the Girl Scout cookies 3 small cookies in container (SF, GF, no nuts) $4.50

Meyer Lemon Bars:  set in an organic whole-grain oat flour crust, sweetened with organic birch (diabetic-friendly & low calorie). (GF, no added fat) $5

Magic Bars:  on top of an almond flour crust, layers of chopped dates, pecans, coconut set in coconut milk, and topped with chocolate chips.  (GF, SF, no added fat) $5.

Oatmeal Applesauce w/Chocolate Chip (SF, GF, no added fat, no nuts) 4.50

Chocolate Chip Pecan (SF, GF) 4.50

Molasses Ginger (GF, no nuts) 4.50

Apricot Date  Breakfast Bars w/Chocolate Chips (GF, SF, oil-free, date-sweetened, no nuts) $5.00

Organic Chocolate Brownies: a big cake brownie  (GF, oil-free) 4.50

 

Thank you in advance for your order. 

Alaine

520-954-2409