the Friday Feeding; VOL. 6

Tis the season, isn’t it? For parties, and food, and friends.  It’s our aim to keep you covered here at the store.  Our cases are now filling up with take-home appetizers and sides and sauces to help you make a party or keep you sustained as you race through the holiday season.

It’s Friday night pizza again.  See the bottom of the post for ordering.  AND – great news – as soon as our boxes arrive, we will be stocking the cooler with take-n-bake versions all week long.

A new season starting means that the previous one has ended.  Our local farmers are done now with greens and veggies.  But we have a source for really high quality greens grown in hot houses north of us that will keep us going here all winter.  We would like your feed back though for other types of vegetables.  We can stock them but we need to know what your preferences are.  Local? Organic? Please give us your feedback.

And we want to be long on treats for you… look for new holiday bakes in our cases and shelves. And we have goodies that other sweet artisans make.

After a long wait with suppliers we were able to get your special beers. They’re here now…

Our newest art show opened this week. WOW. We have some amazing artists around. Come see it in the Feed Loft and mark your calendars for a reception to meet the artists, Thursday November 30 5-7pm. Refreshments and tastings will be served.

a word about stuffing…

We all are going to make it this week and what we call stuffing is as varied as we are. Originally a mixture to place inside of poultry or even rolled up meat, it now has come to mean a side dish which is how we like it, baked and crispy on the edges. My mother-in-law made her mothers “stuffing” with ground beef and mashed potatoes mixed together served outside the turkey. My mothers stuffing was Pepperidge Farms box mix served inside the bird.

Daves and my stuffings have varied over the years as we tried new ingredients and new flavors; toasted sour dough with wild mushrooms and leeks, toasted sweet bread with chestnuts, cherries and walnuts… its all so good. Here is a recipe made a little more simple by using our maple corn bread mix. Inspired by the corn bread at Rutherford Grill in Napa Valley, CA, our mix uses several textures of corn and high heat to yield a crispy-on-the-edge but moist inside loaf. It took dozens of trials to get it just right.

Make a pan of our corn bread mix (either the classic version or the ancient grain version). Once it has cooled down so you can handle it, cut it into cubes, spread them onto a baking sheet and pop them back into the already hot oven and bake until browned and hard, 20-30 minutes.

In a large pot melt one stick of butter (that’s a lot but the bread soaks it up). Once melted add and sauté on low for 5 minutes:

• one medium sized onion, diced
• One celery root bulb OR 5 stocks of celery; cut into 3/8″ pieces
• 1 T finely chopped fresh sage – we have it at the store from our own organic gardens.

With the heat still on add:

• 3 cups chicken or vegetable broth
• 1/2 cup slivered almonds
• 1/2 cup grated parmesan cheese
• 1 cup craisins (dried cranberries)
• all the toasted corn bread.

Turn off heat and toss everything together. Scoop this wet mess into a well buttered 9×13″ pan and bake at 375 for 35 minutes until browned. YUM.

Back to pizza…

Call ahead and order your choice and pick a time slot to pick it up. These are 12″ pizzas for $15.95. 603-783-9933 This weeks choices are:

1. Prosciutto Ham, green peppers and cheese with red sauce OR
2. Broken Meatballs with extra parmesan cheese with red sauce OR
3. Orange zest Fig, gorgonzola and honey with olive oil (no garlic) OR
4. Cheese only upon request. We are happy to substitute Portobello mushroom instead of any meat…just ask.

SPECIAL ORDER BIG GREEN SALAD; serves 2-4  $9.95  Mixed greens, shaved fennel & parmesan, tomatoes, Kalamata Greek olives, Italian dressing

Have a good week and happy Thanksgiving!

Jane and Dave

Click here to see this weeks menu…