the Friday Feeding; VOL. 26

Are we half there or half here? The store was host to a lot of eclipse traffic this week from all parts–including Canterbury, Connecticut!–while we stayed here. Our parking lot and the town green watched as we all experienced the magical change in the sky imagining what must be happening “up there”. As Emily (who works here) said, “This is sooooo cool”!

And it was.

Coolness lit upon us this week as more product lines came in and Jane is finding her creative groove in the kitchen bringing out household favorite meals adjusted to take-out.

Honestly, sometimes it is very hard to write these posts because there is so much to spotlight. We are continually amazed and excited about all that our region has to offer in grocery food choices.

For example, Loon Chocolate out of Manchester, NH, is new to us this week. They know their stuff. Instead of adhering to the *cheating principles allowed to call chocolate “Chocolate”, they actually make chocolate. Stone ground from cocoa beans in small batches and blended with organic sugar, this chocolate is like none other. The chocolate reflects the nuanced flavors from the region of the world it was grown, just like wine grapes or coffee beans.

We are sampling all Loon products this week-end so come on in and take a bite. *The food industry only requires that a product contain 10% cocoa beans to be called chocolate. Loon Chocolate is nearly 100% cocoa.

Yes, our store sells groceries–we are after all a grocery store– but because everyone here loves to cook, our shelves are more like a painters palette with ingredients to paint flavors with. Some of that takes the form of our take-out food but most of it hits your kitchen to make your own incredible meals.

Sue Williams that works with us here came up with a great recipe. She was drooling as she spoke of it…and it’s easy.

Smear one jar of the Blake Hills Maple Onion jam over both sides of 6 large boneless chicken thighs. Bake at 350′ for 25-30 minutes. You are left with a savory-sweet au jus to spoon over the thighs and any rice or pasta that you serve with it. Gotta try this one!

Another “color” from our palette is the Loon Cocoa Nibs we now carry. Have you heard of nibs? They are shelled roasted cocoa beans, not sweetened, but left in their crunchy pre-ground form perfect for blending into smoothies or tossed over yogurt as an anti-oxidant flavor boost. They are good for you! I have used them for years in my baking as a replacement for chocolate chips; in cookies, scattered over a pavlova or in a brownie. You can read more about the health benefits of chocolate in a recent post we did by clicking here.

Here is another thought; use them in granola! They give great flavor but without the sugar.

“Mounds” Cocoa Coconut Granola

Mix together in a large roasting pan by massaging it all together with your hands:

• one 18oz tub of old fashioned oats
• 1/4 cup light brown sugar
• 1/4 cup unrefined coconut oil; melted
• 1/4 cup honey
• 2 tsp vanilla
• 1 cup cocoa nibs
• 7oz (by weight) flaked coconut, sweetened or unsweetened

Bake at 350′ for 30 minutes stirring/flipping every 10 minutes. Let cool in pan BUT stir as it cools so it won’t clump.

CLICK HERE to see our week-end special menu and next weeks pizza and takeout meals including gluten-free!

Friday night pizza, April 12 . 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: Pesto with choice of salami or mushrooms.

Have a great week!

Jane and Dave