March is maple month and we are feeling sticky just thinking about it. Old-Man-of-the-Mountain slurps of fresh syrup and bourbon, caramely oozy maple pie and the smell in the air of maple steam coming from Canterbury’s sugar houses. The sap has been running in vast amounts this week we hear so it should be a good season. The sugar houses in Canterbury that we know of will be open the week-end of the 16th and 17th so you can watch them boil and taste some.
Here at the store we are happy to feature the end products from maple sugaring.
We are mounting the newest art show for the Feed Loft gallery today; “Bloom Where You Are Planted; A Visual Celebration of the Gardens in New Hampshire”. There are some wonderful things to grace our walls and much of it is for sale, if you are so inclined. Meet the artists, taste some wine and cheese from the store on Thursday night, March 7, 5-7.
We are sorry gang but no pizza tonight. Dave has a boo-boo and will be out today.
Check out our weeks menu by CLICKING HERE. Lots of maple surprises!
I wrote about this previously but it is a great reminder as we are all enjoying Sunnyfield Brick Oven bread delivered to us fresh every Tuesday and Thursday.
Artisan sour dough breads with a crisp oven-kissed crust like these should always be stored in paper. They sweat in plastic and the crust gets destroyed. But if they get too hard after a few days in your paper bag, spritz the crust with water and put in a 300 degree oven for 5 or 10 minutes to freshen it up; it tastes fresh baked. I enjoyed this bread last night even though it was baked last week.
We hope you have a great week,
Jane and Dave
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