Wild Greens Community Cafe

Wild Greens Community Cafe Fresh--local--new southern food Celebrate and support local foods, music, and art!

We have freshly baked artisan breads, and our foods are all prepared in-house, including our soups, salad dressings, pastries, and more--and we have beautiful and creative vegan, vegetarian, and gluten free dishes inspired by some of our favorite friends and restaurants around the country. Our menu changes frequently, reflects an eclectic blend of regional southern US and European cuisines, and is driven by the seasons.

Hey everyone - thanks for all of the good mojo! Dad just out of the hospital, the snow is melting (we had 16 inches her...
02/15/2014

Hey everyone - thanks for all of the good mojo! Dad just out of the hospital, the snow is melting (we had 16 inches here in the sunny NC foothills of the Blue Ridge), and mom is feeling so much better...

This morning we all nested in with fresh coffee and quiche...so here's a new recipe...

Crustless Mediterranean Quiche

Note: All of my quiches are the same base, then just add whatever cheeses and fresh veggies trip your trigger...right before the snow storm I found some beautiful rainbow chard at the market so that's what I made this morning. My dad is gluten-free so this one is crustless, I'll post the crusted quiche another day.

Brush a pie plate with olive oil (I've been really liking Annie's Roasted Garlic Olive Oil)...

1. Veggies
1 onion, chopped
2 cloves garlic, minced
1 bunch of chard, rinsed and roughly chopped, stems and all
1Tbsp olive oil

Sautee onion and garlic in olive oil on medium low heat until onion is translucent, then add chard and sautee until wilted and stem pieces are getting tender but still colorful. Gently season with salt and pepper (not too much, the cheeses and olives are a little salty and there is salt in the custard).

2. Custard
8 eggs
1 cup milk
3/4-1 tsp salt

Mix all and use blender or mixer to blend until creamy and foamy, several minutes. This makes the custard silkier than just barely mixing the eggs (which makes more like scrambled eggs).

3. Quiche

Sautéed veggies
Custard
3/4 c Monterey Jack cheese, shredded
Greek olives, about 1/4 c, sliced
1/4 c Chevre herbed goat cheese, crumbled

Scatter about 1/2-3/4 c cheese (I used Monterey Jack this morning) on bottom of pie plate, then sautéed veggies, then olives, then crumbled goat cheese. Finally gently pour over the custard.

Bake at 375 F till set and crusty and golden.

Enjoy!

02/05/2014

Hi everyone - I was hoping post a few recipes and photos each week but my folks are having a really rough week so we'll have to wait a few days till everyone is stable...knock on wood, cross your fingers, and say some prayers for them!

Best to all!

It's snowing, windy, gray, and wicked cold here in North Carolina today...Here's something to warm you all up...sweet po...
01/28/2014

It's snowing, windy, gray, and wicked cold here in North Carolina today...

Here's something to warm you all up...sweet potato biscuits!

I'm posting pictures of each step, but I used my cheap-o phone so the photos aren't very clear...I'll work on that for the next recipe.

SWEET POTATO BISCUITS
Wild Greens Café

I started making these biscuits at the Marinated Mushroom—and they were originally adapted from an old Southern Living recipe—but they have undergone a great many transformations from the originals…give them a try, let me know how they turn out…I’d be happy to answer any questions!

Ingredients
4 c White Lily self-rising flour
2/3 c sugar
1 Tbsp really good cinnamon (more if you like)
12 Tbsp unsalted butter, cut into bits
2 c roasted sweet potatoes (2-3 depending on size), well-mashed
2/3 c buttermilk (increase to 1 c if you want to make drop biscuits)

A few notes to start
So…freshly roasted sweet potatoes are the best, just scrub them and toss them in a 350-375⁰ oven and roast for 20-30 minutes until oozy and soft…after they cool, just slip the skins off and mash. You can use canned sweet potatoes, but the flavor isn’t as rich and they are syrupy, the texture is different, and less potato-ish.

To make these VEGAN…substitute Earth Balance buttery sticks for the butter (don’t use the Earth Balance spread in the tubs, its softer and doesn’t cut in the same), and then use a milk substitute (almond, soy, coconut, h**p) with a tsp of added vinegar or lemon juice to replace the buttermilk.

Putting it all together
1. Preheat your oven to 400⁰.

2. Combine the flour, sugar, and cinnamon in a large mixing bowl and stir to blend.

3. Use a pastry blender to cut in the butter or Earth Balance…pea-size is the general rule…good to leave some visible chunks.

4. Mix mashed sweet potatoes and milk together, then add to dry ingredients. You don’t want to overmix or knead the dough to bring it together…I use a stiff spatula like a knife and cut the wet ingredients into the dry.

5. Turn out onto a lightly floured board or counter, and pat out to about 1 inch thick…again, you don’t want to overwork.

6. Use a small biscuit cutter to cut out, dip in flour as you go to keep it from sticking, and place biscuits on ungreased baking sheet (use parchment if you have it but not necessary). If you want to make drop biscuits use heaping Tbsp (about ¼ c) of dough for each biscuit…just scoop up a mound on a large spoon and scrape off onto pan with another spoon. They don’t spread so you can place them fairly close together.

7. Ok, so if you really want to be decadent you can brush the tops with more melted butter (a suggestion by Craig Claiborne of the New York Times) before you put them in the oven.
8.Bake for about 15 minutes, but WATCH the first time you make them because every oven cooks differently…you want the bottoms to just start browning and the tops to get crispy and just a little golden.

01/24/2014

Howdy everyone, I've been getting requests for recipes...I would be happy to keep a virtual Wild Greens going with home kitchen versions of the Marinated Mushroom and Wild Greens recipes if folks are interested...
Best to all,
Lia

09/21/2013

Hello everyone...Lia here...

I apologize for being off of Facebook for a while...headed up to NC unexpectedly about 4 weeks ago to help family in crisis and haven't been able to leave...looks like I'll be here indefinitely...

I'm sorry to say we have had to close Wild Greens...I did try to let the cafe run in my absence, but unfortunately that was not a viable long-term solution.

I have been so very grateful for everyone's encouragement and support, and am sad to let go, especially with the cafe finally starting to get settled, but I am with my mom and dad who are in need of me -- so I am where I need to be.

Thanks to all who helped keep WG running for the past few years, thanks to all who came and shared our vision and our food and shared your good energy with us. I am honored and grateful to have known you all-

All of my best,
Lia

08/10/2013

Howdy everyone - Dee, Cathy, and Chris of Travellin' Light will be here at the Greens tonight come on out to welcome them and enjoy tasty new wines and beers!

Fresh granola in the bakery case...oats, Georgia pecans, pepitas, dried cranberries, dried apricots, sunflower seeds, ma...
08/01/2013

Fresh granola in the bakery case...oats, Georgia pecans, pepitas, dried cranberries, dried apricots, sunflower seeds, maple syrup, meyer lemon...all natural, intense crunchy goodness!

Polenta over roasted tomato sauce with sauteed summer veggies and fresh basil...
08/01/2013

Polenta over roasted tomato sauce with sauteed summer veggies and fresh basil...

Fresh and oh so tasty -- wild green salads!
08/01/2013

Fresh and oh so tasty -- wild green salads!

07/29/2013

Howdy folks-

This Tuesday afternoon the Wild Greens will be closed for a few hours, from 3pm- 6pm for a staff training on wines and wine service!

We will be open for breakfast, lunch 9am-3pm, and dinner 6pm-9:30pm. Don't forget Tuesday 2-1 wine and beer!!

Just out of the oven...savory galettes:Tomato, Basil (from IGrow), Fontina, goat cheeseandPear, arugula (from IGrow), ca...
07/25/2013

Just out of the oven...savory galettes:

Tomato, Basil (from IGrow), Fontina, goat cheese
and
Pear, arugula (from IGrow), caramelized onions, Fontina, Gorgonzola, and Georgia pecans

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915 Railroad Avenue
Tallahassee, FL
32310

Telephone

+18504222131

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