fresh vegetables and greens, picked the same morning. each can be ordered steamed, roasted, or grilled.
leaves
fern — wild edible fern fronds
batat leaves — sweet potato leaves
chayote leaves — tender vine tops
roots, fruits, pods
chayote — green squash
carrot — sweet, picked young
bell pepper — red, yellow, green
tomato — heirloom varieties
cucumber — japanese and lebanese
fennel — bulb and fronds
zucchini — green and yellow
eggplant — purple, white, striped
pumpkin — kabocha, butternut
preparations
steamed — light, quick, with sea salt and olive oil
roasted — slow-roasted with herbs
grilled — wood-fire grilled with lemon and salt