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New Things Springing Up in Our Garden at Besaw's

It's so much fun getting deliveries from our purveyors. They always have such good stories about what's going on at the farm. This morning, we got a special visit from Michael at Millennium Farms in Ridgefield, Washington. We talked about his cover crop of red clover, fresh herbs, greens & leeks - how it's an unseasonably warm spring (wait, really?!), and he told us all about their new tomato plants going in very soon! We're so excited for tomatoes.

Speaking of, Cheffy just planted our own little crop of tomatoes, and they're doing just fine. Our Red Russian Kale has already almost doubled in size since we put it in a few weeks ago. We can't wait to see what happens this weekend when the Portland thermostat is slated to reach almost 80 degrees!

We hope you all get to enjoy the beautiful spring weather. Come see us for brunch this weekend - we've got CHICKEN FRIED STEAK on the menu - and for dinner - a lovely new SPRING GREEN SALAD featuring shaved fennel, bright and crunchy spring radishes, arugula & fresh herbs, dressed with lemon oil; so perfect for warm spring evenings.

xoxo, Besaw's



Spring at the Races

The recent hit of sunny spring weather has us dreaming of fruity and floral cocktails, perfect for sipping on Besaw's patio or in your own back yard. One easy way to get a jump on the season—without having to wait for spring's bounty—is to use dried ingredients to infuse your spirit of choice. This way, you get to experience flavors from the peak season, and they won’t spoil nearly as quickly.

The new favorite on our menu is called Spring at the Races, and was adapted from a recipe by Jason Kosmas and Dushan Zaric in Speakeasy, Classic Cocktails Reimagined, From New York’s Employee’s Only Bar. We used a simple lavender-infused gin and sweet pink grapefruit juice for ours. The resulting cocktail has a lovely floral quality with a hue to match. If you like an experiment, try infusing your gin with herbes de provence, tea leaves or dried mint; whatever suits your fancy. More recipes for fun infused-spirits can be found here.

Lavender-Infused Gin

2 teaspoons organic dried lavender

1 (1-liter) bottle gin

Place the lavender in a small saucepan over low heat. Add 2 cups of the gin and bring to a boil. Immediately remove from the heat and allow to cool. Add the remaining gin. Strain the mixture through cheesecloth into a bottle and discard the lavender. Store at room temperature away from sunlight. Will keep indefinitely.

Spring at the Races

2.5 oz lavender-infused gin

5 oz ruby red grapefruit juice

Serve with a sprig of fresh lavender for garnish.

Enjoy the spring sun!

xoxo, Besaw’s