We are open; THANK YOU!

Thank you to everyone who stopped by the store over the week-end and in this early week to help us celebrate getting our doors open!  You know we are not completely set up and you are patient with us.  You have told us you liked it here even though not all our merchandise is in.  And best of all, we all can now envision this new space for you and for us and for new friends to come.  Yay Canterbury!

This week is another big week as we obtain our wine and beer license and receive our first orders, AND that the Feed Loft should be finished and open near the end of this week.  Since those items finish our opening check-off list, we are planning a week of Grand Opening celebrations.  Details will follow in Friday’s blog post. BE SURE TO CHECK YOUR IN BOX FRIDAY MORNING! 

Things are starting to come out of our kitchen as it gets more set up. 

The fresh produce is a hit for all of us…things to cook with here and things for you to take home. Sanborn Meadow Farm’s greens, Turning Mill Farm’s lettuces and root veggies, Apple Hill Farm’s winter squash and late season corn, and Russel’s Grateful Garlic

We had a discussion yesterday about how to more easily cook our hard shelled squash including the sugar pumpkins for making pie.  This is our easy way; maybe you already know this but some folks did not:

• Cut the squash in half and scoop out the seeds,
• Turn the halves upside down into a roasting pan and stab them with a sharp knife several times. (This lets the steam escape when cooking)
• Roast at 375 degrees until it falls in on itself and is very squishy when squeezed wearing a pot holder or oven mitt,
• Scoop out the insides to make a pie OR simply eat with butter and brown sugar or drizzled with olive oil and minced garlic. YUM.

See you soon we hope,

Jane and Dave, your storekeepers