the Friday Feeding; VOL. 24

It’s a good Friday indeed.

The Easter traditions of promise and renewal abound here at the store.  The storm and the generator failure earlier this week fried our oven and melted all of our ice cream.  BUT, like the lemony color of daffodils blooming underneath the snow, we made lemonade! This was an opportunity to bring in new kinds of ice cream and gelato and sorbet and stylish ice cream sandwiches (including dairy-free), all arriving today. Your beloved Walpole, Shains and Hersheys will follow per their delivery schedules sometime in the next 2 weeks.  AND our ovens are being restored perhaps as early as today so call in to see if pizza night is on! 603-783-9933

Goodness indeed!

Free eggs!  Also today, Friday, our customer Joya will be here at 11:00 to hand out free dozens of eggs to anyone who wants them.  As part of her business plan, she is committed to supporting her favorite local businesses by purchasing items from them—eggs from us—and then handing them out.  We will be handing out copies of the recipe at the bottom of this post for marbled deviled eggs.

The store is closed this year for Easter Sunday—and so is Market Basket—so scan your cupboards for any last minute item we can help you with.  Don’t forget our large selection of flavored mustards for your Easter ham! Hope to see you at Shaker Village for sunrise service and enjoy the Easter breakfast at the church.

Do you know who Christina Tosi is?  We first heard about her years ago. Serving cereal flavored milk in her nostalgic NY bakery brought her fame (doesn’t everybody like the milk slurped at the bottom of the bowl once you’ve eaten the cereal?!) She now makes ice cream flavored the same way!  We thought it would be fun to try some.

Husband and wife southern chefs came up with these special ice cream sandwiches.  Decadent 14% butterfat ice cream sandwiched between fresh baked brownies and cookies in sophisticated flavors.  Kids have their Hershey sundaes and these are a little something just for us. But if I were a kid I would want to try one too!

And more…oh summer’s gonna be a good one!

We’re still having fun in the store….creativity abounds.

Upside-down Marbled Deviled Easter Eggs

Hard boil eggs.  Let them cool then randomly crack the shells.  Put the whole egg into a dye bath made from food coloring and water then let them sit over-night refrigerated.  

Right before using, peel them and fill them with your favorite deviled egg recipe. Place them upside down place on a bed of snipped chives.  Chives keep them from sticking to the dish and look like easter grass.  Serve with a spoon to scoop them up.  NOTE: if you peel them too soon before serving the crackled veining will blur. 

Deviled Eggs with a twist! (for you Pam 🙂)

Remove the yolks of one dozen eggs.  Mash with a folk and add:

• 1/4 – 1/3 cup mayonnaise
• 2T Blake Hill Botanical jam (any style)
• 1T horseradish
• 2T capers (optional)

Fill into egg whites and serve.

In case Friday night pizza is on, here is what we plan…

Friday night pizza, March 29 . 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: Margherita; basil, cherry tomatoes and fresh mozzarella cheese.

Have a happy Easter!

Jane and Dave

See our weekly menu by clicking here...