Ah the delights of warm weather! We’ve had a few glorious days recently and I am so excited for Spring. After a long season, it’s always exciting to begin thinking about new flavors. While I’ve been a bit busy lately, I’m definitely looking forward to making more time for cooking and to take advantage of the spring vegetables. First up will be asparagus, and I’m pumped to try out this creamy asparagus soup I’m planning for Friday. I hope you’ll come by and buy a bowl. Buy your tickets online for Friday’s Carroll Cafe.
This month I’ll be serving:*
- Creamy Asparagus Soup (vegan, gluten-free)
- Lemony Chickpea Salad
- Rhubarb Upside Down Cake
- Vanilla Bean Custard (vegan, gluten-free)
- Turtle Cookies
* Subject to change without notice