the Friday Feeding; VOL. 27

Spring is really here and you all felt it this last week-end!  The store was hopping with meeting and greeting and eating…so fun for us to see people gather here. Just like we envisioned.

We love local.

We also love real.  As people who love to cook, we like ingredients that work the way they are supposed to.  Meat that actually browns and does not turn to watery mush under heat, pasta that holds together and gives a good chewy mouth-feel when cooked and cheese that has flavor to give finished dishes that tang or nuttiness rather than just melted ooze.

In addition to local, you may notice we carry a fair amount of items from the mediterranean region of this planet.  It’s not that we are trying to be Boushy; these items are selected because they are authentic, they perform well and they are moderately priced for what they are.  Our climate here in the Northeast doesn’t support the growing of olives, for example.  And while we want to eat Macrobiotically [eat food that is in season for where you live] we also don’t want to get vitamin C deprived scurvy like our predecessors did. Because, I am pretty sure, that we all don’t want to boil and drink pine needles for prevention as the natives did. For all of our collective interest in doing things off our land and preserving its bounty, we are all still a bit modern. Right?

About Olive Oil

There are many oils that are good for us like Greg and Amber’s SunFox Farm sunflower seed oil that we carry.  But olive oil has it’s own unique quality of flavor and heritage uses.   The old world Italians gave/still give a tablespoonful each morning to their children for a grassy-green slurp of micro-nutrients. And when added to our cooking we are enhancing its nutrition while adding some complexity of flavor.

But not all olive oil is the same for several reasons.

The flavor profile is vastly different between varieties of olives further enhanced by the regions of the world they are grown in; some are more grassy/herby, some more fruity, some more peppery. Most of us have not experienced true naturally flavorful olive oil that adds tasty depth to our dishes without the need for the fake flavored oils that abound.

By now we have probably all heard that many of the larger well-know names in olive oil are not actually 100% olive oil but are cut with cheaper oils. Some of you have told me that you avoid olive oil “from Italy” because you heard this. Yes there is some truth and read this book if you are curious. But more than this mystery of I can’t-read-it-on-the-label, is how olive oil is produced; and that you CAN read on the label.

In order to preserve the flavor and the nutrients that olive oil is prized for, it must be cold pressed. This means to simply squish the olives until the oil runs out. Most mass produced oil is “mechanically” extracted with aggressive machinery that heats the oil in turn promoting rancidity & frying the vitamins out of it and/or using chemical solvents–like propylene glycol–that adds toxins to the oil and renders any nutrition useless. You are left with… grease.

Good oil olive is rich in monounsaturated oleic acid. This fatty acid has been shown to lower bad cholesterol, raise good cholesterol and reduce the risks of heart disease and strokes. Olive oil also contains polyphenols which help break down and fight the excess of free-radical activity in our cells which then help reduce disease-causing inflammation in our bodies. And good olive contains a host of vitamins and minerals to boast our daily health just like our Italian grandmothers knew.

We have chosen 3 olive oils to sell here at the store, chosen for their different flavors and of course they are all cold pressed. This week-end we are offering samples by dipping them with our newest cracker, an Italian Taralli (like a crackerized tortellini); the combination is totally yum. Stop on by…

https://health.clevelandclinic.org/benefits-of-olive-oil

If you would like to try cooking with olive oil here are a few suggestions.

Grilled Romaine Salad

We love romaine lettuce for it’s crunchy bite.  You may have had it grilled in your favorite restaurant but try it at home as a luscious vehicle for a favorite health-giving oil.

Slice one head of romaine lettuce lengthwise.  Remove the outer leaves to put aside for another salad leaving just the heart of paler, more tender leaves. (You could also just purchase Heart of Romaine lettuce). Rinse and pat dry, then refrigerate again over- turned to drain on paper towels keeping there until very cold.

Meanwhile, chop very finely and combine:

• 1/4 cup sun-dried tomatoes
• 2T sea salt cured Wild Mountain Capers ( we got ‘em), rinsed

When lettuce is cold, heat a large skillet (or better yet a grill pan if you have one) on medium/high heat.  Brush the cut side of the lettuce with some Merula olive oil.  Place the two lettuce halves face down into the hot pan and keep in place until they blacken slightly, just a minute or so.  Remove to a serving plate grilled side up, scatter both halves with the tomato/caper mix and drizzle with more Merula oil.  The capers are salty and the oil is peppery so you shouldn’t need any further seasoning.  Crunchy, tangy and sweet, these are SO good.

Herby Cheddar Muffins with olive oil

Mix the following ingredients together in a large bowl:

• 1 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour; gluten free mixes work well too
• 1T sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup grated cheddar cheese
• 1T dried Italian herb mix, rubbed in your hand first to release the flavors

In a separate bowl whisk together:

• 1 large egg
• 3/4 cup buttermilk
• 1/3 cup Les Moulins Mahjoub organic olive oil

Mix the wet ingredients into the dry ingredients until just moistened.  Do not over mix.  Fill the finished mixture into 12 standard sized muffin tins.  Bake 425º for 15 to 18 minutes until a tooth pick inserted comes out clean and the tops are nicely browned. Serve as a side to meal or use to make sandwiches with.  Savory herby/grassy/veggie flavor with the creamy tang of a good cheddar.  YUM. Check out our selection of really good cheddar.

Its Friday night pizza again…

Friday night pizza, April 12 . Order ahead 12” 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. SPECIAL: Canadian bacon and pineapple.
4. Fig with gorgonzola and a honey drizzle over olive oil (no garlic)
5. Cheese only on red sauce always by request

CLICK HERE to read about next weeks pizza and menu including gluten-free options.

Behind the counter

Just like the Wizard of Oz behind the curtain, we have a lot of tricks behind our sales counter to help  your experience at the store be excellent.  Things you can ask for…

• Microwave a meal for you we have one under the counter! Anything you see in the freezer or refrigerator we can micro-wave for you to eat here on-the-spot. 
• Salt, pepper, mayonnaise, mustard, ketchup.  Its out but we have lots to pop into your bag as you go out the door.
• Bakery boxes we can box up any baked good in multiples up to a dozen.
• Samples; is there something on our shelves you would like to try a sample of?  We a box of rotating items that we can sample most anything for you.
• Gift wrapping; simple, bags, boxes and bows to dress up any gift you put together.
• Also behind the counter, lots of good shoulders for leaning on and ears wide open for “hearing” you and what you really want.  Just ask us.

We are happy you read this and happy to know you! Have a great week,

Jane and Dave