Where to Find Us | FromScratchCazenovia

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We are working at Loka Leaf Tea Lounge in Cazenovia, NY

Sunday Brunch Menu

Supper Club Menu

We are a word of mouth operation! Our menus rotate monthly. Sign up for newsletters or follow our Instagram for updates, menus, and reminders. Please email us with any questions!

Earlier this month we celebrated art, community, food & the beginning of summer at @stonequarryartpark in the Hilltop House as a part of the Stone & Scratch summer artist series.

Earlier this month we celebrated art, community, food & the beginning of summer at @stonequarryartpark in the Hilltop House as a part of the Stone & Scratch summer artist series.

June. Soil so compact from the last six months of ice, snow, and rain that my shovel turns over unbreakable clumps as large as cinderblocks. My back is sore and it's a slow beginning to the gardening season here on the farm. Each day I coax a few more seedlings into garden beds. I can almost feel their reluctance. I imagine they say, "I don't want to go in there, where the soil is thick like clay and slugs eat at my stems and the beetles dot my leaves with holes." And I say, "Best of luck!"

An update on the farming side of Kitchen & Farm
-Anna

June. Soil so compact from the last six months of ice, snow, and rain that my shovel turns over unbreakable clumps as large as cinderblocks. My back is sore and it's a slow beginning to the gardening season here on the farm. Each day I coax a few more seedlings into garden beds. I can almost feel their reluctance. I imagine they say, "I don't want to go in there, where the soil is thick like clay and slugs eat at my stems and the beetles dot my leaves with holes." And I say, "Best of luck!"

An update on the farming side of Kitchen & Farm
-Anna

A new brunch menu begins tomorrow! We are trying some new things this month and sticking with some old, let us know what you think!

For tomorrow, we will be using the last of our homegrown pumpkins blended into a beautiful pumpkin tomato bisque! It's looking like a perfect day for soup, sadly. We will be serving this with a slice of homemade foccacia bread!

Come on in and say hi, enjoy breakfast or just a sweet treat! Chantilly donuts will be coming out of the kitchen all day, 9am-2pm.

-C

A new brunch menu begins tomorrow! We are trying some new things this month and sticking with some old, let us know what you think!

For tomorrow, we will be using the last of our homegrown pumpkins blended into a beautiful pumpkin tomato bisque! It's looking like a perfect day for soup, sadly. We will be serving this with a slice of homemade foccacia bread!

Come on in and say hi, enjoy breakfast or just a sweet treat! Chantilly donuts will be coming out of the kitchen all day, 9am-2pm.

-C

A closer look at the local mushroom delivery from @ny_mushroom_company

A closer look at the local mushroom delivery from @ny_mushroom_company

From the hillside to your plate!

We have one last dinner in May that features the last of the season’s foraged ramps. And… we have OPEN SEATS AVAILABLE FRIDAY 5/23! This is your last chance to try our May menu. The entree has been a favorite and people who don’t typically enjoy lamb have loved this dish. We hope to see you there! Reserve your seat by messaging us or sending an email to fromscratch.caz@gmail.com!

From the hillside to your plate!

We have one last dinner in May that features the last of the season’s foraged ramps. And… we have OPEN SEATS AVAILABLE FRIDAY 5/23! This is your last chance to try our May menu. The entree has been a favorite and people who don’t typically enjoy lamb have loved this dish. We hope to see you there! Reserve your seat by messaging us or sending an email to fromscratch.caz@gmail.com!

Here is a small look into some of the moments that @mikalagallophoto captured over a weekend back in March!

It's been a little more than 4 months since we began this routine. Back in January, cooking for a crowd meant countless trips to the store—or back home—to grab something we forgot, dizzying ourselves with disorganization. But now, we can tell that our rhythm is becoming steadier with time and experience, and wow, does that feel good.
And of course, just when we start to feel this way, cue gardening season. From sore backs and bug bites, to muddied shoes and slug-eaten pepper starts, we have had a slightly rough introduction to the gardening season. Nevertheless, I am beyond happy to be outside no matter the conditions.
Looking back at photos from March—before everything burst into green—feels like flipping through the early pages of a diary. I'm a sucker for a good story arc and this year will definitely have some memorable chapters. And as the days stretch longer and our hands get dirtier, I can’t help but feel that we’re growing right alongside the garden.

Thank you Mikala :)
-Anna

Here is a small look into some of the moments that @mikalagallophoto captured over a weekend back in March!

It's been a little more than 4 months since we began this routine. Back in January, cooking for a crowd meant countless trips to the store—or back home—to grab something we forgot, dizzying ourselves with disorganization. But now, we can tell that our rhythm is becoming steadier with time and experience, and wow, does that feel good.
And of course, just when we start to feel this way, cue gardening season. From sore backs and bug bites, to muddied shoes and slug-eaten pepper starts, we have had a slightly rough introduction to the gardening season. Nevertheless, I am beyond happy to be outside no matter the conditions.
Looking back at photos from March—before everything burst into green—feels like flipping through the early pages of a diary. I'm a sucker for a good story arc and this year will definitely have some memorable chapters. And as the days stretch longer and our hands get dirtier, I can’t help but feel that we’re growing right alongside the garden.

Thank you Mikala :)
-Anna

Here is the May Sunday Brunch menu!

If you made it to one of our April Supper Club dinners, you may remember our surprise course of NY Steelhead Trout served with sourdough, whipped feta, and pickled red onions. Well, we couldn't say goodbye just yet so we've gone ahead and kept ordering the beautiful trout and turned the dish into a breakfast item with homemade everything bagels! The fish is baked, (not lox) but we think it's better this way! I will absolutely be getting pictures soon and passing them along.

We are open for Mother's Day, walk-in from 9AM-2PM. We always seem to make room for everyone and don't have to turn people away often. Grab a mom and come have brunch with us, or just bring yourself!

PLEASE send this to someone you know who hasn't heard of our brunch! We are trying to spread the word about our new small business in Cazenovia, NY!

-Anna & Caroline

PS the new Rooibos Mimosa is fantastic

Here is the May Sunday Brunch menu!

If you made it to one of our April Supper Club dinners, you may remember our surprise course of NY Steelhead Trout served with sourdough, whipped feta, and pickled red onions. Well, we couldn't say goodbye just yet so we've gone ahead and kept ordering the beautiful trout and turned the dish into a breakfast item with homemade everything bagels! The fish is baked, (not lox) but we think it's better this way! I will absolutely be getting pictures soon and passing them along.

We are open for Mother's Day, walk-in from 9AM-2PM. We always seem to make room for everyone and don't have to turn people away often. Grab a mom and come have brunch with us, or just bring yourself!

PLEASE send this to someone you know who hasn't heard of our brunch! We are trying to spread the word about our new small business in Cazenovia, NY!

-Anna & Caroline

PS the new Rooibos Mimosa is fantastic

It's ramp season on the hill and tables are available for booking every Friday in May. We are no longer booked up and we want to get the word out! This Friday, there are three tables open for the taking!

When Caroline and I started our Friday night dinners back in January, we mourned the lack of fresh seasonal produce. However, it's a challenge we enjoy-- keeping our menus as seasonal as possible. Yet today the forested hillside is green with a dark leafy plant that marks the beginning of a new season.

If you've never tried ramps they're easy to love. Garlicy and onion flavored, ramps add a brightness to any dish. This month (and for as long as they last) we are serving them up with our rack of spring lamb.

Bring some friends and enjoy a Supper Club evening with us on the corner of Albany St.

-Anna

It's ramp season on the hill and tables are available for booking every Friday in May. We are no longer booked up and we want to get the word out! This Friday, there are three tables open for the taking!

When Caroline and I started our Friday night dinners back in January, we mourned the lack of fresh seasonal produce. However, it's a challenge we enjoy-- keeping our menus as seasonal as possible. Yet today the forested hillside is green with a dark leafy plant that marks the beginning of a new season.

If you've never tried ramps they're easy to love. Garlicy and onion flavored, ramps add a brightness to any dish. This month (and for as long as they last) we are serving them up with our rack of spring lamb.

Bring some friends and enjoy a Supper Club evening with us on the corner of Albany St.

-Anna

Tomorrow is the last chance for the April Brunch menu, come on by to try one or two of these delightful offerings! We also have a new table in the front window of the shop that is the best seat in the house and the perfect place to watch Sunday mornings unfold.

Tomorrow is the last chance for the April Brunch menu, come on by to try one or two of these delightful offerings! We also have a new table in the front window of the shop that is the best seat in the house and the perfect place to watch Sunday mornings unfold.

So we tried something new and filled our donuts for the first time. What we heard in response was that "These (donuts) are so f**cking good!"

We will be open for Easter Sunday serving these cream filled donuts made with the best dairy we have yet to cook and bake with @trinityvalleydairy We're hooked on their products from the whole milk and heavy cream to their spectacular buttermilk. We've been driving to Wegmans every week to grab as much as we can before it's gone. We even call ahead.

Our brunch menu this month can be found on our previous post or on our website fromscratchcaz.com

No reservations required. We hope to see you there!

-Anna & Caroline

So we tried something new and filled our donuts for the first time. What we heard in response was that "These (donuts) are so f**cking good!"

We will be open for Easter Sunday serving these cream filled donuts made with the best dairy we have yet to cook and bake with @trinityvalleydairy We're hooked on their products from the whole milk and heavy cream to their spectacular buttermilk. We've been driving to Wegmans every week to grab as much as we can before it's gone. We even call ahead.

Our brunch menu this month can be found on our previous post or on our website fromscratchcaz.com

No reservations required. We hope to see you there!

-Anna & Caroline

Here is the April Sunday Brunch menu... and the donuts are back for all you who have been asking!

We will be open for Easter Brunch this month, no reservations required! Come expecting sweet treats and plenty of good food.

Every Sunday 9am-2pm at Loka Leaf Tea Lounge.

-Anna & Caroline

Here is the April Sunday Brunch menu... and the donuts are back for all you who have been asking!

We will be open for Easter Brunch this month, no reservations required! Come expecting sweet treats and plenty of good food.

Every Sunday 9am-2pm at Loka Leaf Tea Lounge.

-Anna & Caroline

We're turning the page but before we do here are a few peaks at what our Winter Supper Club has looked like the last couple months.

Mikala couldn't have captured the feeling, mood, and atmosphere better. When we asked her to come and take in the evening through the lens of her camera, it felt intimate and significant, knowing these are the first digital footprints of Supper Club. We're giddy to see our dinner through her eyes. @mikalagallophoto

We're turning the page but before we do here are a few peaks at what our Winter Supper Club has looked like the last couple months.

Mikala couldn't have captured the feeling, mood, and atmosphere better. When we asked her to come and take in the evening through the lens of her camera, it felt intimate and significant, knowing these are the first digital footprints of Supper Club. We're giddy to see our dinner through her eyes. @mikalagallophoto

Our March supper club will conclude with Caroline's cheesecake, sweetened only with local maple syrup and @greyrockfarm honey in the crust. It's the perfect finish to our March menu. We look forward to watching the dinning room fill up at 6:30pm tonight.

-A

Our March supper club will conclude with Caroline's cheesecake, sweetened only with local maple syrup and @greyrockfarm honey in the crust. It's the perfect finish to our March menu. We look forward to watching the dinning room fill up at 6:30pm tonight.

-A

On the top of a garden post sits an old birdhouse in a new spot.

The chickens ran wild in amongst the garden beds today. Besides blending pathways into beds, they fertilized and participated in some spring cleaning -removing annoying bugs as well as helpful worms.

We're loving being outside!

-A

On the top of a garden post sits an old birdhouse in a new spot.

The chickens ran wild in amongst the garden beds today. Besides blending pathways into beds, they fertilized and participated in some spring cleaning -removing annoying bugs as well as helpful worms.

We're loving being outside!

-A

This is our Bison Sausage served with a fried egg, walnut dukkah, a spiceful medley of pickled veg, and a smear of greek yogurt. Full of flavor, this dish is unlike any other breakfast plate we've ever made or tried.

We can't wait to share it with you :) Tomorrow, 9am-2pm. Come say hi and try our new creations for March!

This is our Bison Sausage served with a fried egg, walnut dukkah, a spiceful medley of pickled veg, and a smear of greek yogurt. Full of flavor, this dish is unlike any other breakfast plate we've ever made or tried.

We can't wait to share it with you :) Tomorrow, 9am-2pm. Come say hi and try our new creations for March!

The March Brunch Menu is here! We're trying out a few new dishes that we are pretty excited about and hopefully the flavors are completely unique to anything some of you have ever had for breakfast!

We're slowing moving into maple syrup season here in central New York so it's time for Chicken & Waffles! Sweetened with local maple syrup, the homemade waffles will balance out next to the crispy, fried chicken and the tangy spice of the mayo.

But we're most excited to introduce our Bison Sausage plate that's topped with Dukkah & a Fried Egg. Dukkah is a mixture of herbs, nuts, and spices that adds depth of flavor to any dish and works beautifully with breakfast foods. Our dukkah is toasted stovetop and made with walnuts, sesame seeds, cumin, fennel, coriander & dried rose. The bison is sourced from Empire Buffalo Farm down in the Chittenango valley. The dish packs a punch and is a must try.

Come each Sunday to find out which sweet treats we have chosen to bake up!

Hope to see lots of adventurous foodies this month :) -A

The March Brunch Menu is here! We're trying out a few new dishes that we are pretty excited about and hopefully the flavors are completely unique to anything some of you have ever had for breakfast!

We're slowing moving into maple syrup season here in central New York so it's time for Chicken & Waffles! Sweetened with local maple syrup, the homemade waffles will balance out next to the crispy, fried chicken and the tangy spice of the mayo.

But we're most excited to introduce our Bison Sausage plate that's topped with Dukkah & a Fried Egg. Dukkah is a mixture of herbs, nuts, and spices that adds depth of flavor to any dish and works beautifully with breakfast foods. Our dukkah is toasted stovetop and made with walnuts, sesame seeds, cumin, fennel, coriander & dried rose. The bison is sourced from Empire Buffalo Farm down in the Chittenango valley. The dish packs a punch and is a must try.

Come each Sunday to find out which sweet treats we have chosen to bake up!

Hope to see lots of adventurous foodies this month :) -A

During these cold months we try to utilize the vegetables that store well in the cold dark corners of the basement or root cellar. In this growing zone, we rely on a small selection of storage veggies to feed and nourish us all winter long. Their hardiness to last through the winter months can be a source of inspiration in the kitchen. In light of this, these veggies should be celebrated and highlighted accordingly. That’s what we try to do with each menu during this time of year, to highlight the sturdiness of the storage vegetable. The carrot, potato, radish, turnip, sweet potato, and cabbage are all champions of surviving the most difficult times of year. They definitely deserve some recognition for that in my eyes :) -A

During these cold months we try to utilize the vegetables that store well in the cold dark corners of the basement or root cellar. In this growing zone, we rely on a small selection of storage veggies to feed and nourish us all winter long. Their hardiness to last through the winter months can be a source of inspiration in the kitchen. In light of this, these veggies should be celebrated and highlighted accordingly. That’s what we try to do with each menu during this time of year, to highlight the sturdiness of the storage vegetable. The carrot, potato, radish, turnip, sweet potato, and cabbage are all champions of surviving the most difficult times of year. They definitely deserve some recognition for that in my eyes :) -A

Here we are, a month and a half in, at our new corner spot in town. Thank you to all who support our work and all who provide us with such wonderful connections to food and land in this area. We have encountered so many thoughtful and generous people and we hope to be a lasting part of the community as we build our life here in Cazenovia. Sharing dishes we love, supporting farmers we know by name, and prioritizing health in our dining room is what you can expect when you come sit at our tables.

We are excited to share that we will be continuing our Friday Supper Club through the summer and fall of this year! Supper Club is a reservation-only, multi-course dining experience held at Loka Leaf Tea Lounge. This evening is all about enjoying delicious food made from scratch and spending time together with friends and family. In our lives, food is the way we show gratitude and love to one another. These dinners give us a chance to share these feelings with you. The best advice I can give is to come to dinner with an empty belly! There is a seemingly endless flow of nourishment leaving our kitchen and arriving on your table all night long. As we look towards the spring and summer, we hope that you can join us on one of these special nights.

-C

Here we are, a month and a half in, at our new corner spot in town. Thank you to all who support our work and all who provide us with such wonderful connections to food and land in this area. We have encountered so many thoughtful and generous people and we hope to be a lasting part of the community as we build our life here in Cazenovia. Sharing dishes we love, supporting farmers we know by name, and prioritizing health in our dining room is what you can expect when you come sit at our tables.

We are excited to share that we will be continuing our Friday Supper Club through the summer and fall of this year! Supper Club is a reservation-only, multi-course dining experience held at Loka Leaf Tea Lounge. This evening is all about enjoying delicious food made from scratch and spending time together with friends and family. In our lives, food is the way we show gratitude and love to one another. These dinners give us a chance to share these feelings with you. The best advice I can give is to come to dinner with an empty belly! There is a seemingly endless flow of nourishment leaving our kitchen and arriving on your table all night long. As we look towards the spring and summer, we hope that you can join us on one of these special nights.

-C

From last nights Valentine’s Day dinner ❤️

From last nights Valentine’s Day dinner ❤️

We're busy perfecting recipes and testing the looks for our February Supper Club menu. The challenge is keeping dishes clean and simple while packing in the flavors.

We're using Lively Run Goat Farm's Blue Yonder cheese, baked with Greyrock Farm honey on a wedge of pear topped with organic walnuts and a pinch of Syracuse Salt flakes.

-C

We're busy perfecting recipes and testing the looks for our February Supper Club menu. The challenge is keeping dishes clean and simple while packing in the flavors.

We're using Lively Run Goat Farm's Blue Yonder cheese, baked with Greyrock Farm honey on a wedge of pear topped with organic walnuts and a pinch of Syracuse Salt flakes.

-C

Join us every Sunday in February at the Tea Lounge to enjoy this special menu with some of our favorite items.

Brave the weather and the parking to warm up inside with hot tea, coffee, or soup while we craft you dishes where each ingredient has been intentionally designed or sourced to get the best flavor in every bite.

We care so much about our food and we hope it shows!

-A & C

Join us every Sunday in February at the Tea Lounge to enjoy this special menu with some of our favorite items.

Brave the weather and the parking to warm up inside with hot tea, coffee, or soup while we craft you dishes where each ingredient has been intentionally designed or sourced to get the best flavor in every bite.

We care so much about our food and we hope it shows!

-A & C

The start of a new month means a new Sunday Brunch Menu! Tomorrow we will be bringing back our Breakfast Tacos -slow cooked beef (pasture-raised), a local fried egg, cheesy homemade flour tortillas with a spicy yogurt sauce and pickled radishes served with a cabbage carrot slaw.

Stay tuned for the rest of the February Brunch Menu!

The start of a new month means a new Sunday Brunch Menu! Tomorrow we will be bringing back our Breakfast Tacos -slow cooked beef (pasture-raised), a local fried egg, cheesy homemade flour tortillas with a spicy yogurt sauce and pickled radishes served with a cabbage carrot slaw.

Stay tuned for the rest of the February Brunch Menu!

Our first month is winding down, just one last dinner on the books!

For February, we're sticking with another month of tasty grilled cheese sandwiches because those of you who made it out just couldn't get enough of them! So we all agreed to let everyone have a bit more time to make it over here on Thursday evenings. Trust us, they're so good. We've even heard a couple, "This is the best grilled cheese I've ever had"

At home, we're leaning deep into winter flavors of storage onions, carrots, celery, a parmesan rind dug out from a bag in the freezer, and some sturdy hardneck garlic to get us through these cold days.

Stay warm,
Anna

Our first month is winding down, just one last dinner on the books!

For February, we're sticking with another month of tasty grilled cheese sandwiches because those of you who made it out just couldn't get enough of them! So we all agreed to let everyone have a bit more time to make it over here on Thursday evenings. Trust us, they're so good. We've even heard a couple, "This is the best grilled cheese I've ever had"

At home, we're leaning deep into winter flavors of storage onions, carrots, celery, a parmesan rind dug out from a bag in the freezer, and some sturdy hardneck garlic to get us through these cold days.

Stay warm,
Anna

It's a grilled cheese and soup kind of day! We're here from 3pm till 8pm serving up comfort food that will make your mouth sing. Stop on by - we have beer, wine, and games to play with friends.

This is our Buffalo Chicken grilled cheese made with @livelyrundairy blue cheese, @foodandferments tangy kimchi, and classic Frank's Red Hot. All stuffed between two delicious slices of @heartstone_bakery sourdough.

There are 4 other amazing choices if this one doesn't strike your fancy.

It's a grilled cheese and soup kind of day! We're here from 3pm till 8pm serving up comfort food that will make your mouth sing. Stop on by - we have beer, wine, and games to play with friends.

This is our Buffalo Chicken grilled cheese made with @livelyrundairy blue cheese, @foodandferments tangy kimchi, and classic Frank's Red Hot. All stuffed between two delicious slices of @heartstone_bakery sourdough.

There are 4 other amazing choices if this one doesn't strike your fancy.

Three dinners down and we couldn't be happier with our Friday evenings. The darkness has descended across town but inside our ovens are chugging along, pushing out a melody of aromas and warmth into the dinning room. Guests arrive and suddenly the music I thought was too loud has been drowned out by the sounds of people talking, finding their tables, and saying hi to someone they know or just met.

Our front of house team is flawless with good nature and hospitality. Paige Biviano and Sarah Christiansen are the cherry on top of the evening. They make the entire night move seamlessly.

I wish I had images to share with you but so far the evenings have gone undocumented by me. But you'll just have to take my word that it is a very good time.

March's menu is up and we are excited to share a slice of this Sage Apple Porchetta with everyone who joins us. Made with sweet, spiceful flavors, it is a true delight. The first date, March 7th is already sold out! Book your seats by emailing us. For more information, check out our website, linked in our bio.

Three dinners down and we couldn't be happier with our Friday evenings. The darkness has descended across town but inside our ovens are chugging along, pushing out a melody of aromas and warmth into the dinning room. Guests arrive and suddenly the music I thought was too loud has been drowned out by the sounds of people talking, finding their tables, and saying hi to someone they know or just met.

Our front of house team is flawless with good nature and hospitality. Paige Biviano and Sarah Christiansen are the cherry on top of the evening. They make the entire night move seamlessly.

I wish I had images to share with you but so far the evenings have gone undocumented by me. But you'll just have to take my word that it is a very good time.

March's menu is up and we are excited to share a slice of this Sage Apple Porchetta with everyone who joins us. Made with sweet, spiceful flavors, it is a true delight. The first date, March 7th is already sold out! Book your seats by emailing us. For more information, check out our website, linked in our bio.

The crunch, the sharp tang, the bright pop of sweetness— our pickled radishes might just be the unexpected star of the From Scratch Breakfast Sandwich. Come by tomorrow and let us know what you think :) Sunday Brunch 9am-2pm

The crunch, the sharp tang, the bright pop of sweetness— our pickled radishes might just be the unexpected star of the From Scratch Breakfast Sandwich. Come by tomorrow and let us know what you think :) Sunday Brunch 9am-2pm

Making fresh homemade ricotta for tonight’s soup. Look on our website for available dates to book a seat for Friday night supper club!

Making fresh homemade ricotta for tonight’s soup. Look on our website for available dates to book a seat for Friday night supper club!

Despite the ice, this drink will warm you to your bones with spice and flavor.

Forget the snowy conditions outside because we are warming up the tea lounge as I type in preparation for a cozy afternoon & evening of grilled cheese sandwiches, pipping hot bowls of pumpkin tomato bisque (GF) featuring homegrown pumpkins, and rounds of drinks like this one here!

We have this super cozy mocktail that has a splash of Food & Ferments Fireside Tonic, raw pomegranate juice, a touch of fizzy pomegranate ginger soda, and a cajun sugar rim. The Fireside Tonic is a traditional remedy that has deep roots in herbalism. It's anti-inflammatory, provides immune support, and aids in digestion.

Beer and wine are also for sale!

Grilled cheese flavors include buffalo chicken with @livelyrundairy blue cheese and @foodandferments kimchi. Turkey apple mustard with @plumb_rocky_farm turkey, NY apple @foothillhops mustard.
Sweet shroom with @ny_mushroom_company
mushrooms, bacon, and fig jam.
And an exceptional blue oyster mushroom and NY cheddar sandwich that is kind of a show stopper.

Starting at 3pm and going till the last person leaves or we run out...

-Anna

Despite the ice, this drink will warm you to your bones with spice and flavor.

Forget the snowy conditions outside because we are warming up the tea lounge as I type in preparation for a cozy afternoon & evening of grilled cheese sandwiches, pipping hot bowls of pumpkin tomato bisque (GF) featuring homegrown pumpkins, and rounds of drinks like this one here!

We have this super cozy mocktail that has a splash of Food & Ferments Fireside Tonic, raw pomegranate juice, a touch of fizzy pomegranate ginger soda, and a cajun sugar rim. The Fireside Tonic is a traditional remedy that has deep roots in herbalism. It's anti-inflammatory, provides immune support, and aids in digestion.

Beer and wine are also for sale!

Grilled cheese flavors include buffalo chicken with @livelyrundairy blue cheese and @foodandferments kimchi. Turkey apple mustard with @plumb_rocky_farm turkey, NY apple @foothillhops mustard.
Sweet shroom with @ny_mushroom_company
mushrooms, bacon, and fig jam.
And an exceptional blue oyster mushroom and NY cheddar sandwich that is kind of a show stopper.

Starting at 3pm and going till the last person leaves or we run out...

-Anna

On Saturday morning we woke to find our big, orange, 4 year old kitty, Douglas Fir (Doug), very sick. It was an emergency but we were confident that getting him to the vet would stabilize him and get him better. Foolishly and maybe thankfully naively, we weren't thinking worst case scenario. To our heartbreak, our baby Doug had to be put down almost immediately upon hearing the vet's report. It happened so fast for us.

Looking back, we're a little grateful for the forceful circumstances. There was no room to question decisions or have many regrets. We miss him dearly and we've been so comforted as we've talked to friends, hearing their own stories about pets that have passed. We have four other boy cats at home that have been wonderful company.

On Saturday morning we woke to find our big, orange, 4 year old kitty, Douglas Fir (Doug), very sick. It was an emergency but we were confident that getting him to the vet would stabilize him and get him better. Foolishly and maybe thankfully naively, we weren't thinking worst case scenario. To our heartbreak, our baby Doug had to be put down almost immediately upon hearing the vet's report. It happened so fast for us.

Looking back, we're a little grateful for the forceful circumstances. There was no room to question decisions or have many regrets. We miss him dearly and we've been so comforted as we've talked to friends, hearing their own stories about pets that have passed. We have four other boy cats at home that have been wonderful company.

Here is the January Brunch Menu! Anna's homemade everything bagels just might be the highlight this month.
We are at Loka Leaf every Sunday until 2pm, don't be shy if you can't make it until the afternoon, we have plenty of food to share!
We are bringing back the savory breakfast bowl and the hashbrown quiche, both options can be prepared gluten-free (ditch the bread).

We are trying out a new coffee this week from @skytopcoffee. We will be brewing the Columbia Huila Pitalito.
Don't forget that we now offer mimosa's made with a delicious, pear forward, dry prosecco that we picked out with @jshightandsons. So, bring your friends and enjoy some local, from scratch food on Sunday.

-Caroline

Here is the January Brunch Menu! Anna's homemade everything bagels just might be the highlight this month.
We are at Loka Leaf every Sunday until 2pm, don't be shy if you can't make it until the afternoon, we have plenty of food to share!
We are bringing back the savory breakfast bowl and the hashbrown quiche, both options can be prepared gluten-free (ditch the bread).

We are trying out a new coffee this week from @skytopcoffee. We will be brewing the Columbia Huila Pitalito.
Don't forget that we now offer mimosa's made with a delicious, pear forward, dry prosecco that we picked out with @jshightandsons. So, bring your friends and enjoy some local, from scratch food on Sunday.

-Caroline

A little peak into some of the things we’re working on right now! We tackle our prep throughout the week, baking and freezing immediately to preserve the texture and flavor of our baked breads. We can’t tell a difference in texture and we’re pretty picky. You can try these bagels on Sunday at brunch!

A little peak into some of the things we’re working on right now! We tackle our prep throughout the week, baking and freezing immediately to preserve the texture and flavor of our baked breads. We can’t tell a difference in texture and we’re pretty picky. You can try these bagels on Sunday at brunch!

It is our pleasure to announce our Winter Supper Club starting this January. We're calling it a supper club because you won't see a big staff or a busy dinning room but just a few of us running between tables and serving up food made from scratch.

Each month we will be crafting a pre fixe menu that reflects the season and the food available during this time of year, all from farmers in our area. These dinners will be cozy, casual, and sprinkled with a surprise or two. Come hungry and excited about food.

This menu is only available for the month of January. The seating's are 1/10 (Sold Out), 1/17(Sold Out), 1/24, & 1/31
You can grab a seat by emailing us for a reservation at fromscratch.caz@gmail.com

For pricing and more information look at our website which is linked in the bio or at fromscratchcaz.com

It is our pleasure to announce our Winter Supper Club starting this January. We're calling it a supper club because you won't see a big staff or a busy dinning room but just a few of us running between tables and serving up food made from scratch.

Each month we will be crafting a pre fixe menu that reflects the season and the food available during this time of year, all from farmers in our area. These dinners will be cozy, casual, and sprinkled with a surprise or two. Come hungry and excited about food.

This menu is only available for the month of January. The seating's are 1/10 (Sold Out), 1/17(Sold Out), 1/24, & 1/31
You can grab a seat by emailing us for a reservation at fromscratch.caz@gmail.com

For pricing and more information look at our website which is linked in the bio or at fromscratchcaz.com

Here is the menu for our two holiday brunch services, Dec. 22nd & 29th! We've been adding some new things to our repertoire so you can look forward to homemade donut holes and mimosas!
We can't wait to see you there!

-C & A

Here is the menu for our two holiday brunch services, Dec. 22nd & 29th! We've been adding some new things to our repertoire so you can look forward to homemade donut holes and mimosas!
We can't wait to see you there!

-C & A

Yosemite National Park last week. We spent most of our time in the valley enjoying the sunshine and fall colors

Yosemite National Park last week. We spent most of our time in the valley enjoying the sunshine and fall colors

Enjoyed a long week down the California coast :)

Enjoyed a long week down the California coast :)

We sure are happy we picked up a jar of Shooka sauce from Natasha @shookasauce during her pop-up @hgreysupplyco! This was perfect last night as temps dropped to 30 degrees in the Utah mountains. Natasha’s sauce is made with whole ingredients and extra virgin olive oil which is what sold us on her product. Best camping meal we’ve had so far on our trip!

We sure are happy we picked up a jar of Shooka sauce from Natasha @shookasauce during her pop-up @hgreysupplyco! This was perfect last night as temps dropped to 30 degrees in the Utah mountains. Natasha’s sauce is made with whole ingredients and extra virgin olive oil which is what sold us on her product. Best camping meal we’ve had so far on our trip!

Enjoyed our first big hike in the Colorado Rockies. 10 miles with some amazing views and an intense altitude change. Best part was hiking with elk along the ridge!

Enjoyed our first big hike in the Colorado Rockies. 10 miles with some amazing views and an intense altitude change. Best part was hiking with elk along the ridge!

We are the people who make reels now haha… well I hope I can keep this up for a little while because Caroline and I left yesterday in her family’s van to head out across the country on a national parks road trip! First stop, St. Louis to see family friends and a national park because yes, the St Louis gateway arch is a national park! We will also be cooking our way across the country mostly in the outdoors but tonight in a lovely kitchen with fresh produce from local farms.

We are the people who make reels now haha… well I hope I can keep this up for a little while because Caroline and I left yesterday in her family’s van to head out across the country on a national parks road trip! First stop, St. Louis to see family friends and a national park because yes, the St Louis gateway arch is a national park! We will also be cooking our way across the country mostly in the outdoors but tonight in a lovely kitchen with fresh produce from local farms.

Coffee on our day off ☕️

Coffee on our day off ☕️

We couldn't have asked for a better couple to cook for on their wedding day. Sally & Oliver, it was so fun getting to know you and finding out that we share a passion for local, delicious food!

When we sat down to discuss the details of the wedding, we knew we were the perfect fit to create this menu. They wanted the food to reflect what is in season and what we could get our hands on locally. Tomatoes were the highlight of the evening as we served niçoise platters with cherry tomatoes from @hartwoodfarm, tomato toasts with a variety of beautiful slicing tomatoes from @mountaingrownfarm served on @heartstone_bakery sourdough bread, and mouthwatering ratatouilles with more tomatoes and vegetables from Hartwood Farm. Local Roots Farm provided us with fresh eggs, maple syrup, honey, and lettuce. @neviusken of Fresh Herbs of Fabius delivered with an array of fresh herbs, cucumbers for table pickles, early season apples, and delicate edible flowers to beautifully finish our platters.

The day before the wedding Caroline and I drove around to pick up produce from local farms and interrupted farmers to say thank you as the work never ceases for them. For us, this experience represents a true farm-to-table approach and we are so lucky to serve as the bridge between these farms and the people who sit down and dig-in.

Thank you @mikalagallophoto for catching the action and thoroughly enjoying our lemon possets :)
Mikala's photos are 7-10

Flowers: @spruceridge
Event Planner: @crowncoordination

And thank you Sally for trusting me to handwrite your menus. Her talented friend added beautiful watercolor detail to complete the look. It is fun to think about all the people who played a part in making this day come together.

-Anna

We couldn't have asked for a better couple to cook for on their wedding day. Sally & Oliver, it was so fun getting to know you and finding out that we share a passion for local, delicious food!

When we sat down to discuss the details of the wedding, we knew we were the perfect fit to create this menu. They wanted the food to reflect what is in season and what we could get our hands on locally. Tomatoes were the highlight of the evening as we served niçoise platters with cherry tomatoes from @hartwoodfarm, tomato toasts with a variety of beautiful slicing tomatoes from @mountaingrownfarm served on @heartstone_bakery sourdough bread, and mouthwatering ratatouilles with more tomatoes and vegetables from Hartwood Farm. Local Roots Farm provided us with fresh eggs, maple syrup, honey, and lettuce. @neviusken of Fresh Herbs of Fabius delivered with an array of fresh herbs, cucumbers for table pickles, early season apples, and delicate edible flowers to beautifully finish our platters.

The day before the wedding Caroline and I drove around to pick up produce from local farms and interrupted farmers to say thank you as the work never ceases for them. For us, this experience represents a true farm-to-table approach and we are so lucky to serve as the bridge between these farms and the people who sit down and dig-in.

Thank you @mikalagallophoto for catching the action and thoroughly enjoying our lemon possets :)
Mikala's photos are 7-10

Flowers: @spruceridge
Event Planner: @crowncoordination

And thank you Sally for trusting me to handwrite your menus. Her talented friend added beautiful watercolor detail to complete the look. It is fun to think about all the people who played a part in making this day come together.

-Anna

Since August rolled around, we have been talking a lot about how fast the summer is passing by. For the last few months we have been cooking at the Cazenovia Club! With the busy season almost behind us, life has started to feel less hectic as we have found our groove cooking full time. With most of our energy being spent working towards building our business, I am constantly reminding myself to remain present and enjoy spending time outside. For me, harvesting in our garden is one of my favorite parts of the week.
This is our garden harvest from earlier this week. I am so excited to turn our Black Krim tomatoes into a beautiful tomato jam. Although, we have had tomato toast two days in a row... so hopefully there are some left later this week!

-C

Since August rolled around, we have been talking a lot about how fast the summer is passing by. For the last few months we have been cooking at the Cazenovia Club! With the busy season almost behind us, life has started to feel less hectic as we have found our groove cooking full time. With most of our energy being spent working towards building our business, I am constantly reminding myself to remain present and enjoy spending time outside. For me, harvesting in our garden is one of my favorite parts of the week.
This is our garden harvest from earlier this week. I am so excited to turn our Black Krim tomatoes into a beautiful tomato jam. Although, we have had tomato toast two days in a row... so hopefully there are some left later this week!

-C

And the first thing canned for this season, is of course, summer squash. Caroline makes this incredible summer squash relish that is the star of the show on any burger.

The sunflowers are out! Loving the garden in August.

And the first thing canned for this season, is of course, summer squash. Caroline makes this incredible summer squash relish that is the star of the show on any burger.

The sunflowers are out! Loving the garden in August.

Oh do we have zucchini... we've been making loaves, fritters, loaves, pan-fried zucchini halves with basil pesto, and did I mention loaves!?
The endless supply of zucchini has really given us the opportunity to working on our loaf technique this year... Quite honestly we have struggled a little bit with texture and bake time. I think we finally got the hang of it. Good thing zucchini season has just begun!

Lemon Poppyseed Zucchini Loaf

-C

Oh do we have zucchini... we've been making loaves, fritters, loaves, pan-fried zucchini halves with basil pesto, and did I mention loaves!?
The endless supply of zucchini has really given us the opportunity to working on our loaf technique this year... Quite honestly we have struggled a little bit with texture and bake time. I think we finally got the hang of it. Good thing zucchini season has just begun!

Lemon Poppyseed Zucchini Loaf

-C

Picking blueberries was right on track with how many things get done around here --impromptu and sparked by a wave of inspiration. Two evenings ago, we finally cracked open a book that's been sitting around for a few months. The book is a National Geographic book titled Herbal. Flipping through at random, we came across a page on blueberries. After pouring over a few lines, we were hooked on the potent powers of what blueberries can do for your body. This was our wave of inspiration. The only thing left to do was to find some berries.

The next morning we found ourselves a few minutes down the road from Dizzy Lizzie's farm, watching as the grey clouds spat rain against the windshield. We were so close to turning around. But the rain tapered and we pulled up with our containers, hopeful for blueberries. I have never seen such big beautiful and delicious blueberries in my life. The fresh droplets hung to berries and leaves making every color glisten. At least 15lbs of blueberries have been frozen. We will pull them out, little by little, throughout the next few seasons as we aim to provide our bodies with diverse nutrients despite what may or may not be growing outside. We will try our best to bottle up this summer season and store it away for when snow falls.

How lucky are we to have access to such incredible plants only 15 minutes away? Can't say enough how much we love living in this plentiful countryside.

-Anna

Picking blueberries was right on track with how many things get done around here --impromptu and sparked by a wave of inspiration. Two evenings ago, we finally cracked open a book that's been sitting around for a few months. The book is a National Geographic book titled Herbal. Flipping through at random, we came across a page on blueberries. After pouring over a few lines, we were hooked on the potent powers of what blueberries can do for your body. This was our wave of inspiration. The only thing left to do was to find some berries.

The next morning we found ourselves a few minutes down the road from Dizzy Lizzie's farm, watching as the grey clouds spat rain against the windshield. We were so close to turning around. But the rain tapered and we pulled up with our containers, hopeful for blueberries. I have never seen such big beautiful and delicious blueberries in my life. The fresh droplets hung to berries and leaves making every color glisten. At least 15lbs of blueberries have been frozen. We will pull them out, little by little, throughout the next few seasons as we aim to provide our bodies with diverse nutrients despite what may or may not be growing outside. We will try our best to bottle up this summer season and store it away for when snow falls.

How lucky are we to have access to such incredible plants only 15 minutes away? Can't say enough how much we love living in this plentiful countryside.

-Anna

I will admit, this season Anna has put forth a much larger effort in maintaining our garden. She has passion and ambition for learning and adapting to the daily struggles of growing food. Seriously, its hard! Sometimes it seems as though everywhere you turn there is another problem to remedy. We often reflect on our days, finding ourselves constantly working on projects and forgetting to slow down to enjoy the season.

We are starting to see some winter squash! The bed is a tangled mess, full of squash blossoms and tiny squash heads. I am hoping to find the time to cook with the blossoms in the next week.

-C

I will admit, this season Anna has put forth a much larger effort in maintaining our garden. She has passion and ambition for learning and adapting to the daily struggles of growing food. Seriously, its hard! Sometimes it seems as though everywhere you turn there is another problem to remedy. We often reflect on our days, finding ourselves constantly working on projects and forgetting to slow down to enjoy the season.

We are starting to see some winter squash! The bed is a tangled mess, full of squash blossoms and tiny squash heads. I am hoping to find the time to cook with the blossoms in the next week.

-C

Orange Fennel Chicken with shallots and fennel greens

I found this recipe to be a new favorite for this time of the year. Growing fennel has been a real joy since it wasn't that long ago I couldn't stand the taste. Now, I have fennel growing all over the garden and recipes like this have me wishing I grew more.

-Anna

Orange Fennel Chicken with shallots and fennel greens

I found this recipe to be a new favorite for this time of the year. Growing fennel has been a real joy since it wasn't that long ago I couldn't stand the taste. Now, I have fennel growing all over the garden and recipes like this have me wishing I grew more.

-Anna

Mint -- a crucial ingredient in almost all of our salads and a hint of flavor in a glass of water. Plus tons and tons being dried for tea this winter.

-A

Mint -- a crucial ingredient in almost all of our salads and a hint of flavor in a glass of water. Plus tons and tons being dried for tea this winter.

-A

In a whirlwind, a month has come and gone bringing a swarm of green growth and a never ending list of tasks waiting to be crossed off. As we try not to get lost in the to-do's, we are doing our best to celebrate the different flavors this season brings. We have a new love for asparagus (sadly not a vegetable we have growing here but one we are lucky to receive from those around us). Blanching it and then tossing it with some olive oil, lemon, salt & pepper has become a staple for us.

Last night we enjoyed some seasonal ingredients (asparagus, garden lettuces, storage potatoes, eggs, radishes, and broccoli flowers) alongside of some not so seasonal produce (cherry tomatoes) that was too hard to resist.

-Anna

In a whirlwind, a month has come and gone bringing a swarm of green growth and a never ending list of tasks waiting to be crossed off. As we try not to get lost in the to-do's, we are doing our best to celebrate the different flavors this season brings. We have a new love for asparagus (sadly not a vegetable we have growing here but one we are lucky to receive from those around us). Blanching it and then tossing it with some olive oil, lemon, salt & pepper has become a staple for us.

Last night we enjoyed some seasonal ingredients (asparagus, garden lettuces, storage potatoes, eggs, radishes, and broccoli flowers) alongside of some not so seasonal produce (cherry tomatoes) that was too hard to resist.

-Anna

This morning, we collected the first of our rhubarb! I am going to preserve a lot of this in the freezer for later in the summer. Once our tomatoes are ready, I am making rhubarb bbq sauce for the pantry. In all honesty, rhubarb is not our favorite, but we are always happy to be harvesting and using what grows so well right here in our backyard. I am pushing myself to he creative this year as Anna has found the technique of "forcing rhubarb"....we have over 100% increase in yield this year compared to last.

-C

This morning, we collected the first of our rhubarb! I am going to preserve a lot of this in the freezer for later in the summer. Once our tomatoes are ready, I am making rhubarb bbq sauce for the pantry. In all honesty, rhubarb is not our favorite, but we are always happy to be harvesting and using what grows so well right here in our backyard. I am pushing myself to he creative this year as Anna has found the technique of "forcing rhubarb"....we have over 100% increase in yield this year compared to last.

-C

Besides the occasional nibble from a chipmunk or a squirrel, our shiitake mushrooms are coming in strong! It has been just over a year since we inoculated these logs and in the last several weeks we've been patiently waiting for these guys to poke their heads out. The logs are oak and maple, freshly cut in order to give the mycelium the best chance to spread uncompromised throughout the logs. If you are curious about the inoculation process reach out! We also have some pictures and videos under our Garden highlight.

Last night we enjoyed big bowls of ramen with shiitake mushrooms and ginger pork meatballs in a sweet & spicy broth.

-Anna

Besides the occasional nibble from a chipmunk or a squirrel, our shiitake mushrooms are coming in strong! It has been just over a year since we inoculated these logs and in the last several weeks we've been patiently waiting for these guys to poke their heads out. The logs are oak and maple, freshly cut in order to give the mycelium the best chance to spread uncompromised throughout the logs. If you are curious about the inoculation process reach out! We also have some pictures and videos under our Garden highlight.

Last night we enjoyed big bowls of ramen with shiitake mushrooms and ginger pork meatballs in a sweet & spicy broth.

-Anna

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