FOUR FANTASTIC VEGETARIAN SANDWICHES FROM THE HERB GARDEN CAFE...WITH LOVE
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Hendersonville, North Carolina (MOTHER's home base) may be
a quiet little settlement (in fact — most
nights — you can hear a pine needle drop after 10
o'clock), but it's blessed with two excellent natural food
restaurants . . . which is more than most small mountain
towns (and some real cities) can boast!
We've already told you about The Merry Miller and shared
some of Leona Farquhar's recipes with you (see the
centerfolds in Issue Nos. 46 and 49), and now we'd like to
introduce you to Paul Corpening and Deborah Dunn ... owners
and operators of The Herb Garden Cafe
Paul and Deborah opened their place (which does indeed look
like an indoor herb garden) on a shoestring, and have only
recently been able to hire their first paid helper (Lynda
Flanagan, who's on the left in the picture). But being
short of hands hasn't prevented the young entrepreneurs
from dishing up consistently delectable fare . . . which
brings us to the real subject of this article! Along with
many other good foods, the cafe serves sandwiches made (for
the most part) of perfectly ordinary, everyday ingredients
. . . yet somehow those plump meals-in-themselves always
turn out to be extraordinarily tasty.
The secret, say Deborah and Paul, is in the freshness and
wholesomeness of their sandwich "fixings" . . . and in the
wonderful breads in which those fixings are nestled. The
Herb Garden Cafe, you see, gets its whole grain loaves
right out of the oven, from a local husband-and-wife-team
small home bakery called Our Daily Bread.
And that team, Richard and Marilyn Colgan, not only turn
out—unassisted-many varieties of warm, crusty bread
each week (varieties like Black Russian, Sourdough Rye,
Swedish Limpa Rye, Herb and Onion, Sprouted Wheat, and
Yogurt Wheat Germ), but they also produce and sell large
batches of creamy, delicate tofu. [EDITOR'S NOTE: Watch for
more about the. Colgans and their business in an upcoming
issue.)
Now, you may not have such a good source of bread and
soybean curd at your fingertips (unless you make your own),
but you can still put together superlative sandwiches like
the ones pictured here if you faithfully follow Paul and
Deborah's recipes.
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