Weeks 7 & 8 (Blue Flowers)

As we closed out our last week at Coonamessett Farm for the year, we left for a two week tour of the United Kingdom. (Which I will keep in a separate post to come this week.) A few updates on where we are with The Jump follows:

-The big news is that until 11:21pm tonight, you can recieve $20.00 off EACH TICKET for this Thursday or Friday ONLY by entering "LeafPeepers" in the discount code when you check out. That link for tickets is: TICKETS

-We've moved, temporarily to 9 Parsons Ln East Falmouth, MA. 02536 We are now located in the Parish Hall of Waquoit Congregational, and we've changed our days to better accomodate locals. We are now serving Thursdays, Fridays, and Saturdays at 5:30pm and 7:30pm 

-There are only two weeks left of The Buffalo Jump. For the Winter we will only be open for private events of 4 or more people and you can inquire about them by emailing info@thebuffalojump.com

-Dinners will resume in the Spring, and will be moved back to Coonamessett Farm when the weather warms up. (this is as long as we have not built our brick and mortar by that time)

-You can see highlights below of the week before we left for Europe, and the week after. 

 

A cracker that tastes like the ocean smells: made from lumpfish roe, pumpkin seed, and smoked dulse served with cultured cream.

A cracker that tastes like the ocean smells: made from lumpfish roe, pumpkin seed, and smoked dulse served with cultured cream.

A tart made from red cabbage, schmaltz, crispy chicken skin, fermented begonia, and an Eastern Red Cedar crust.

A tart made from red cabbage, schmaltz, crispy chicken skin, fermented begonia, and an Eastern Red Cedar crust.

A tart of caramelized onion, cranberry curd, pickled cabbage, and nasturtium.

A tart of caramelized onion, cranberry curd, pickled cabbage, and nasturtium.

Braised land snails and live sea slipper snails in beer cheese from Martha's Vineyard with grilled husk cherry and marigold.

Braised land snails and live sea slipper snails in beer cheese from Martha's Vineyard with grilled husk cherry and marigold.

Wood-fired and sliced pumpkin, chicharron, Oaxacan black mole, kale; To be eaten like a taco.

Wood-fired and sliced pumpkin, chicharron, Oaxacan black mole, kale; To be eaten like a taco.

Lightly cooked floral pumpkin with coddled duck egg, chestnut cream, chicharron, and roasted hay butter.

Lightly cooked floral pumpkin with coddled duck egg, chestnut cream, chicharron, and roasted hay butter.

A dish f preserves: pickled, confit, and grilled hen of the woods mushrooms, jellied blueberries seasoned with a soy sauce made from pressed leccinum, blewit, and laccaria mushrooms, and a mustard made from shaggy mane ink cap mushroom.

A dish f preserves: pickled, confit, and grilled hen of the woods mushrooms, jellied blueberries seasoned with a soy sauce made from pressed leccinum, blewit, and laccaria mushrooms, and a mustard made from shaggy mane ink cap mushroom.

Whipped duck liver with teaberry and sungold tomato skins.

Whipped duck liver with teaberry and sungold tomato skins.

Milk-braised pork with stewed sungold tomatoes and oats, hot chile oil, and 18 month old kimchi powder.

Milk-braised pork with stewed sungold tomatoes and oats, hot chile oil, and 18 month old kimchi powder.

Frozen yogurt, olive oil, turnips pickled in marigold flower vinegar, and marigold leaf powder.

Frozen yogurt, olive oil, turnips pickled in marigold flower vinegar, and marigold leaf powder.

Baked apple, clotted cream, field sorrel, cornmeal puree, nutritional yeast.

Baked apple, clotted cream, field sorrel, cornmeal puree, nutritional yeast.

Pine ice cream with pear butter and roasted pear skin oil.

Pine ice cream with pear butter and roasted pear skin oil.

Roasted bolete ice cream, fermented blackberry, candied leccinum mushroom, wood sorrel.

Roasted bolete ice cream, fermented blackberry, candied leccinum mushroom, wood sorrel.

Our latest playlist can be found here: BLUE FLOWERS