the Friday Feeding. VOL. 2

Another week is under our belt feeding you, visiting with you and helping you stock your cupboards at home.  The Canterbury Country Store thanks you for coming in.

It’s been good to see familiar faces taking up new routines and meet some of you that we had only “seen” on Facebook.  Its a gathering place for all of us, after all, and we are so happy that the Feed Loft is feeling like home to you.

We still like hearing your suggestions for the store.

• You asked for walnuts. Check. They are in stock now along with cashews, almonds, sunflower seeds, dried fruits and some snazzy new plump gourmet peanuts. Our favorite? Dill Pickle! They are really good…

• You asked for peanut butter crackers. Check. There is a big jar with assorted varieties.
• You asked for more Shain’s of Maine Ice Cream. Check. The freezer is full again.

So let’s talk food now. It all starts in the kitchen. So let’s talk about the kitchen.

It’s always been part of the plan to have the kitchen support the store; not only by creating food to sell there but that its existence allows the store to stock fresh food and not worry about waste.

Our kitchen itself is a no waste kitchen. By that we mean that every scrap of food gets used in one way or another and the bits of ends of unusable pieces go into a compost bucket. Thanks to Ruth and Beth for providing this and doing the pick up. This is why our daily soups, for example, are not planned far ahead. We want to see what needs using and this is a part of a creative process that makes food prep so interesting for us.

Our kitchen range is electric and the cook top is induction. This means using no fossil fuel to cook with and it is safer for our historic building. Induction only works when the pans make contact. You couldn’t even catch a piece of paper on fire. The side benefit is that it keeps our insurance costs down.

And 80% of the containers we put our prepared food in is composable or recyclable. We are trying to be good stewards of this place and the land it sits on in our special little town.

So what you have all been asking for, here is the menu for the week starting tonight.

Thanks for reading, Jane and Dave

PS. Yes that’s a pix of caramel corn at the top. Something fun for the season at our counter.

GRAND OPENING WEEK-END

• Friday November 3, 5-7PM meet the artists who are currently showing in The Feed Loft. Refreshments and wine tasting
• Saturday November 4 Mulled cider and garlic dip tastings with Two Sisters Garlic. Fiddling music by Jacqueline Laughman and friends noon to 2PM
• Sunday November 5 Garlic and hummus taste offs. Mini cooking lessons with Jane.
• Store hours: Mon – Sat 7-6, Sunday 9-4