This week:

Green Garlic & Thyme Broth poured over a sourdough baguette with creme fraiche. *All produce from Black Bear Soups' garden.

Apple & Parsnip Cream topped with brown butter rosemary peanuts. *Local apples and parsnips from the Western Montana Griwer's Cooperative, rosemary from Clark Fork Organics.

Asparagus & Spinach with sweet shallots and garlic. *Glacier Tilth asparagus, Clark Fork Organics spinach, Deluge & Harlequin shallots, and Black Bear Soups garlic.