the Friday Feeding; VOL. 17

We love our job.  Like we said last week we love cooking but what we love most about our job is you.  We love the daily conversations and helping you have a more convenient life through our grocery and food offerings.

And we love who we get to work WITH.  Chris in the post office who is our elbow buddy, Jim our accountant who has stood by our side from the beginning advising and directing, Kevin who continues to help us dial in the physical working structures of this business and our staff.  Our staff who loves their job too mostly because of you.

We honored our staff this week with a party to celebrate them.  A great time…a great meal.  Warmed Harbison cheese with a drizzle of Pinecone Bud syrup and toasted pine nuts, seared sea scallops and sweet potatoes in lemon olive oil over couscous, chicken in red wine mole sauce over cheddar polenta, cider braised brussel sprouts and organic maple cheese cake. All ingredients from our store shelves here of course…

A bit about chocolate

We think a lot about chocolate during February, this month of love.  The substance has a quite a reputation as an aphrodisiac and there is a good reason for that.  It contains both stimulating alkaloids theophylline AND caffeine, the only plant to contain both.  Tea contains theophylline and coffee contains caffeine but neither contain both. 

No one really knows how the ancients figured out that the very bitter seeds inside of the sweet pulpy fruit pods of the cacao tree would roast up into the medicinal substance.  Since fermenting is the first step in chocolate making, it is likely that fallen fruit rotting on the dank forest floor in the tropical heat left the seeds exposed and someone said, ah ha…lets make something out of that!  The ultimate waste not, want not, recycle thinking.

But it’s more likely that someone observed the really wired, wild antics of monkeys that were eating the stuff and thought; hmmm, let’s do that!

You might enjoy this video of the making of chocolate from harvest to wrapped candy.

Cocoa dry-rub for roasting meats or vegetables

As written above, we know that cocoa has a bitter quality before sugar is added.  To make a satisfying, well rounded dish, it is great to hit all the flavors profiles; salty, sour, sweet, bitter, umami.  Unsweetened chocolate is a great way to add that bitter flavor.

Mix together:

• 1T + 1tsp dark cocoa powder
• 2 tsp granulated garlic powder
• 2 teaspoon dried epazote herb if you can find it. Otherwise dried oregano will work.
• 2 tsp kosher salt
• 2 tsp light brown sugar
• 1/8 tsp ground cayenne red pepper

Rub into meat before roasting or toss into vegetables along with a little olive oil before roasting.

Friday night pizza, February 9 . Order ahead 12” organic sour dough pizzas to take out or sit down and eat here.  $15.95. Call ahead to order and choose a pick-up time slot. 603-783-9933 

Choose:

1. Pepperoni on red sauce.
2. Vegetable choice of mushrooms, green peppers, onions and pepperoncini on red sauce
3. Fig with gorgonzola and a honey drizzle over olive oil (no garlic)
4. Cheese only on red sauce always by request
5. SPECIAL Buffalo Turkey sausage with white sauce.

CLICK HERE to see our weekly menu…

Have a happy heart day,

Jane and Dave