Things are growing beautifully on the roof!

How does our rooftop garden grow? Now that we’re hitting the middle of the summer season, you’re probably wondering. Here’s a little visual update for you. First, here’s how the tomatoes looked not long after planting:

Now, a recent picture:

Quite the change, no? The smaller varieties — the Sweet 100s and the Bonnie Grapes — are already starting to ripen:

There are plenty of green tomatoes on the bigger varieties, such as the Bush Goliaths, and with the fine sunny weather we’ve been having, they’ll be ripening soon as well:

Did we mention we put in cauliflower? That’s getting big too:

In their various varieties, the peppers are starting to pop:

The squash is emerging:

And the eggplant, you might say, is hatching:

In short, you’ll soon see plenty of rooftop veggies joining the rooftop herbs like chives, thyme and basil that have been thriving upstairs for quite some time. We are often asked “When are we going to be able to get those Caprese Salads with rooftop tomatoes?” As you can see, the answer is “Soon!”

But even that’s not all. As summer draws to an end, we’ll be reaching beyond our rooftop to add something special to our menu that will also be locally sourced. What will it be? Watch this space to learn more in the future!

Vegan visit to India was tasty indeed!

The Tenant returns with a summary of last Wednesday’s Vegan Night 3-for-$30 offering India-style! Again, I have to say I’m impressed and amazed by what can be done with foods entirely vegan-sourced. From beginning to end, delicious!

The appetizer for this dinner was Chickpea-Onion Samosas with Cilantro and Mint Chutney and Field Green Salad with Tamarind Vinaigrette. It consisted of two samosas, delicate puff-pastry pockets fried until perfectly crispy, with a filling of mashed chickpeas and onions. The cilantro-and-mint chutney alongside looked almost like wasabi, and had almost the same level of heat due to the spices in it, so just a little at a time was all that was needed to accent the flavor of each bite. The salad was very lightly and tastefully dressed as well. A good start to the evening!

Next came the main dish, Cashew-Coconut Lemongrass Curry with Vegetables and Tofu and Organic Brown Basmati Rice. This was an amazingly flavored curry dish. I love cashews and I love coconut, so it was perfect for me. The sauce was aromatic and full of flavor from the lemongrass and curry, studded with vegetables like eggplant and cauliflower, and full of plenty of cashew nuts. It was garnished with a touch of cilantro. Altogether the flavors melded delightfully.

The meal concluded with an appropriate and charming dessert, Coconut-Cardamom Panna Cotta with Mango Coulis and Fresh Berries. The coconut and mango sauce made it just sweet enough, with the cardamom seeds (you can see them at the top) adding a little spicy kick. The berries, too, were a refreshing touch in the dead of winter. What I find interesting about vegan panna cottas is that like other dishes that would ordinarily use gelatin as a thickener or “jelling” agent, they instead use carrageenan, which is seaweed sourced. Carrageenan is already used in many commercial products, from toothpastes to dessert items. It’s just one example of how a dish can be made vegan without losing anything of the flavor or texture one would expect from the dish.

The entire meal was yet another example of how, under the touch of experienced chefs, vegan cuisine in the style of any country can be both authentic and a very enjoyable dining experience. And obviously I’m not the only one eating it up; they tell me this dinner sold out. Another example of “if you cook it, they will come!”

Be looking here for information on what the Bistro has planned for the next Vegan Night!