What a year!

Y'all. Y'ALL. This time last year, I sent out an email to some friends to see if they wanted to buy some casseroles and tide me over until the hotel I was working at reopened their kitchen.

That kitchen remains closed, and I've spent the last year making food I love while wrangling all the little details a small business demands. We've lost so much this last year, but every single person reading this has given me so much hope and support. Thank you.

We're starting Year 2 with exciting news: Dandelion is coming to Ponce City Market farmer's market every Wednesday starting March 24, and Oakhurst farmer's  market the first and third Saturdays starting April 3. Tell your friends, or come say hi as your comfort level permits. Starting next week, you'll be able to select the farmers markets as pickup locations as well. 

This week's salad is exciting news (SEGUE!) too: split chickpeas and super fresh Woodland spinach--I was literally eating it out of hand last week, it's that good--beets, and pesto, with more Decimal Place feta, and toasted pumpkin seeds. 

And the veggie pot pie is back! this time around it's got caramelized fennel, greens, and mushrooms. Probably some carrots, and that crusty, herby polenta from Riverview Farms. 

The sweet is molasses cookies because those giant, chewy, spicy treats are my FAVE. Get some. 

Thanks again y'all. Have a great week.