the Friday Feeding; VOL 3

There is a lot happening this week-end around the store and it starts here tonight with Friday night pizza! You have been waiting for this we know and Dave is ready to go.

Here is how it works for now until we do an on-line order system.  Call in your order in to the store 603-783-9933 and we will have it waiting for you to pick up at the designated time.

1. Choose your preferred type of pizza base: A. red sauce B.Garlic parmesan white sauce or C. Olive oil only/no garlic
2. Choose your preferred topping: A. Cheese only $12.95 B. cheese and veggies $13.95 C. meat/cheese $15.95 or D. meat/cheese and veggies $15.95. Topping are cooks-choice. Please specify any allergies or dislikes.
3. Pick a ready time between 4 and 6.
4. Call the store to place your order with all the above.
5. Come to store, pay at register, then take your receipt back to the kitchen counter for pick up.

NOTE: our sauces are home-made-and-already-famous. We use Sunnyfield Brick Oven Bakery pizza dough, naturally fermented and yeast-free. 12″ pizzas

Around the town green this week-end...

If you come by the store porch Saturday night you might find some treats…

It’s looking pretty pumpkiny around here.

Aren’t we lucky to live in a region that supports and encourages so many wonderful farms! We are fortunate here in our little country store we have some of the best of the best.

SPOT LIGHT; meat.

Glines Sloping Acre Farm – we know them and you do too but did you know the Glines have been farming in Canterbury nearly since the town was settled? Several generations deep now they supply us with ground beef that has excellent flavor. And it is nice to know that those pristine fields we drive by are sustaining the cattle.

Robie Farm; Piermont, NH – this farm has been in continuous operation since 1870. They have an unwavering passion for sustainability for their land and their healthy herd. They supply us with pork.

Stonewood Farm; Orwell, Vermont – a family owned business that offers turkey processed in a humane manner…”Plenty of Vermont air, cold nights, good feed and tender loving care”.

In the freezer right now.

It’s been another busy week as we prepare for our Grand Opening next week-end Nov.3-5. we hope you’ll stop by. In the meantime for your planning, click here for this weeks menu.

Happy Halloween,

Dave and Jane

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