Menu for Rillito Park Farmers Market Sunday 4/30, 8 am - Noon

 

Dear Green Heart Friends,

I'm sure you are enjoying spring!  Hopefully, it won't be TOO short...

By request, we will have our Mushroom Barley Soup, and I expect this is the last time before fall, so stock up for your freezer if it's one of your favorites.  (We're getting closer to the cold soups for summer! But, let's not rush it ;-)

African Peanut Stew:

(photo swiped from Forks Over Knives)

We haven't had this for awhile, and it's great to have this chunky, flavorful stew.

I have some new helpers (Hunter & Logan) which should make it possible for me to make the Blue Corn Waffles for this weekend, even with the special orders we have.  Last Sunday I made the first anniversary cake for a young couple from Kentucky; I had made their wedding cake last year.

This is organic chocolate cake, frosted first in our chocolate frosting, then frosted again in vegan buttercream, and with apricot mallow wildflowers.  They repeated their wedding cake - and who wouldn't want that cake again?

We hope to see you Sunday;  it's slowing down now.  Thank you in advance for your order, and please do your best to send it in by Thursday evening.

In health,

Alaine

Green Heart Bakery

520-954-2409

P.S.  Upcoming in May:  there will be no menu Wednesday May 14th because I will travel to Northern California for the wedding celebration (they eloped during Covid) of my niece who shares my birthday.  Hence, I am working thru my birthday this year, knowing that I can celebrate with her, in person, on May 20th 

Green Heart MENU for APRIL 30th @ Rillito Park Farmers market

8:00 am – NOON

Please have your order in no later than THURSDAY NIGHT.

Mushroom Barley Soup

Ted will make Mushroom Barley Soup; this is thick and hearty.  (SF, oil-free, nut-free) $7.50

Frozen Soup:  Southwest Black Bean  $7; Broccoli White Bean $7

 

African Sweet Potato Stew

Organic sweet potatoes simmered in our house-made broth, with fresh ginger root, onions, garlic, red bells, tomatoes, and kale.  The surprise is the peanuts: dry roasted on top. On top of organic brown basmati. $11. (GF, SF, no oil added).

Green Goddess Quinoa Bowl

Rainbow quinoa & millet, sweet potatoes, organic red bell peppers, kale, raw pumpkin seeds. House made green goddess dressing of cashews, fresh parsley, fresh basil, lemon juice, garlic, served on the side. (GF, SF, oil-free) $11

Thai Spring Rolls

Organic carrots, sprouts, daikon, cucumber, crispy tofu, red bell, wrapped in a soft spring roll. With 2 dipping sauces: Teriyaki w/ coconut aminos, and Carrot Ginger. (GF, no nuts, no onions, no oil) $11. *Quinoa can be subbed for the crispy tofu for SF (soy-free) – PLEASE SPECIFY.

 

 

Sandwiches

Curried ChickUn Salad: 3 grain tempeh in a dressing of mayo and mango chutney, mixed with celery, carrots, raisins, walnuts & roasted cashews.

 8 oz  container, or on Dave’s Killer Bread. $10.00

 

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

Healthy Desserts

Chocolate Mini-Bundt Cake with Raspberry and Chocolate Glaze:  this is our organic chocolate brownie cake, baked as a bundt, filled with raspberry glaze, over chocolate glaze (GF, no added fat, no nuts) $7.50

Meyer Lemon Blueberry Tart:  our lemon filling in our oat crust tart shell, topped with blueberry glaze & garnished with our vanilla frosting (GF, no added fat, no nuts) $7.50

Organic sprouted spelt crust Apple Hand Pie  (SF, nut-free)$7.50 each

Individual Triple Berry Cherry Uncheezcakes:  made in the containers we put the streusel pies in.  Oat flour crust, vanilla “body” w/fresh lime zest, topped with triple berry cherry glaze (GF, no added fat, no nuts) $7.

Truffles (raw) $2.50 each; 3/$6:   Ted’s new truffle which is WALNUTS, dates & craisins (not almonds as I wrote before :-(

Alaine’s Rainforest Cake (SF, GF, no oil) 1 lb. $22., slice $4.50

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

Apricot Pecan Scone:  oat & teff flours (GF, SF) $4.50

Peach & Blueberry Oat Bran Muffin:  organic oat flour (GF, no added fat, no nuts) $4.50

Chocolate Glazed Donuts, baked, topped with sprinkles (GF, SF, no added oil, no nuts) 4.50

Lemon Raspberry Blueberry Loaf 10 oz (GF, no added oil, no nuts) $7.50

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

Cookies & Bars

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

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 (GF, SF, oil-free, date-sweetened, no nuts) 5.00

Organic Chocolate Brownies (GF, oil-free) 4.50

Magic Bars (grain-free, GF, SF, oil-free) 5.00  

Meyer Lemon Bars (GF, no added fat, diabetic-friendly, sweetened w/organic birch xylitol, no nuts) $5.

Thank you in advance for your order.  Please note that we MAY only make enough of the savory to fill orders.

Just let me know if you’d like to be removed from this email list.

Feel free to phone me w/questions and/or special requests.

And feel free to forward this menu to anyone you know who’d be interested in WFPB foods.

See you Sunday!

Alaine

Green Heart Bakery

520-954-2409