He grows collard greens, tomatoes, celery, parsley, okra, beans, bok choy, pumpkin, dill, basil, sage, peppers, spinach, kale, eggplant, carrots, corn, grapes, peaches, figs, scallions, beets, horseradish, and cucumbers.
Another dining concept — communal dining — is making an appearance in Brisbane, at places like Cirque Cafe, which offers intriguing interpretations of ethnic fare, like Moroccan lamb burgers with mint yogurt or pearl barley salad with roasted pumpkin and feta, dill, spinach and pepitas.
But those tests generally ask subjects to relate odors to presumably familiar smells like "dill pickle," "root beer" and "pumpkin pie," which may be a challenge for people from other cultures or those whose cognitive abilities are slipping.
Goat cheese and pumpkin-stuffed ravioli with a sauce of beets and dill ($12) was more like it, and absolutely delicious.
The aquavit list ($7 each) is a high point: traditional infusions like lemon, cranberry or dill, and more adventurous ones like beet, roasted pumpkin and parsley.
She used the whey left over from making curd cheese (syr) to whip up a mountain of plachyndy (spelled placinte in Moldovan) – flatbreads stuffed with either dill and salty curd cheese or sweetened grated pumpkin.
I opted for the 6 course menu paired with 6 Czech wines, expect the likes of Pumpkin Soup with ham infused whipped cream and Seared Catfish with poppy seeds and dill, several dishes of which were plated table side.
To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste.
Pumpkin or winter squash pie 2 tablespoons coarsely chopped parsley One-half pound coarsely chopped spinach 2 tablespoons coarsely chopped dill 2 tablespoons coarsely chopped mint 2 chopped onions 1 pound cubed pumpkin or winter squash Savory pastry dough* Sauté all ingredients with a little olive oil (enough to cover bottom of pan) until soft.
Entrees include oven-roasted boneless trout, stuffed with Jerusalem artichokes and dill; lobster roasted, served with a sweet potato and leek chowder; and deviled short ribs with a ragout of pumpkin, chickpeas and kale.
Starters include Vidalia onion and black olive tart with tomato confit and Coach Farms goat cheese; pumpkin bisque with a lobster and foie gras garnish; and smoked salmon torta, with a chive-cream and cucumber-tomato-dill salsa.
