the Friday Feeding; VOL. 28

The starts and stops of Spring around here only make the sunshine more delicious.  Like a long simmering sauce that the taste becomes more concentrated in, the anticipation of it is heightened.  We are relishing this slow build up as a new season of flavors emerge from our kitchens and new products hit our shelves.

What’s new at the store.

What do I feel like cooking?

I bet you have asked yourself that from time to time. What was jumping out at you in your pantry, maybe what looked good at the fish market or what salivating cravings you had. To be honest, this is the way I ALWAYS love to cook..one little taste inspiration unleashes a river-flow of ideas that get flushed out on the stove top in the moment. It’s creativity at its best.

As we move into “sprummer”–that late spring almost summer time–my kitchen gardens are sprouting tender flavor buds, farmer’s first crops are appearing and my mind goes wild with ideas. To this end, Dave and I both are trying something new with our menu. Rather than publishing our meals the week before as we have done all winter, we are committing to keeping certain stand-by favorites in the freezer… then let the in-the-moment inspiration hit to cook something special for you mid-week.

Think about it. When the strawberries are at peak perfection, when we just harvested asparagus that day, when the sorrel is the perfect size for tender salad or if we happen upon some completely fresh fish….nothing could taste better.

As these meals land in the refrigerator, we plan to post them to our Facebook page but if you don’t subscribe to Facebook you could call in. We are figuring this out as we go so please give us your thoughts and feedback.

Brunch!

Like “sprummer”, brunch is that wonderful in-between meal that breaks all the rules and lets you serve up anything and indulge in everything. It’s no wonder why it has become traditional fare around holidays like Mother’s Day where we want to splurge and pamper those individuals that mother.

Here is the first of a few recipes this month that you could make for the mothers in your life. Whether one mothers humans or animals, or relishes the garden as a Mother Nature, we should celebrate everyone.

Savory bread pudding

This is great made ahead to rewarm in the oven at 325 for 15 minutes.

In my opinion, a great bread pudding is one that is moist and spoonable. Using left over stale bread is perfect but, if you do, soak it first in warm to hydrate it then ring it out. Cut moist bread into 1/2″ chunks to equal 5 cups. Scatter into a 2 QT baking dish that has been generously buttered.

Scatter 1/2 cup grated cheese (any kind) over the bread.

Optional; scatter 1/2 cup cooked ground breakfast sausage (Perhaps Robie Farms Crankin’ Sausage) over the bread also.

Whisk together in a medium sized bowl:

• 4 large eggs
• 1T sugar
• 1/2 tsp granulated garlic (try our Backyard Garlic grinder – local dehydrated garlic that tastes fresh!)
• 1/2 tsp table salt
• 2 T snipped chives
• 3 cups whole milk

Pour this mixture over the bread/cheese. Turn on oven to 350′ to preheat while mixture soaks into the bread at room temperature.

When ready to bake, place baking dish inside of a larger pan and pour boiling water into this outer pan (NOT on the bread pudding mixture). Place in oven and bake for 1 1/4 hours or until puffed and firm in the center. Serve at warm or at room temperature. “Kick it up notch” by serving it with a sour cream topping laced with bourbon! 1 cup to 1T.

Do you like recipes? Search our website for any subject or ingredient by typing in your request at the bottom of our home page in the SEARCH THIS SITE box.

Friday night pizza, May 3 . 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: Robie Farms Italian sausage and roasted red peppers on red sauce.

Have a great week!

Jane and Dave