The rain and moistness around town has done wonders for our spring gardens; and wonders for your appetites! The store kept selling out of prepared foods and baked goods all week, something we are pleased about. We are hoping this means that we have hit your flavor-spot and are making the right stuff! Stay tuned for a new permanent menu…
Spring does bring about that certain Joie de vivre though, doesn’t it? We all seem to have a bounce in our steps knowing that we are in for a long stretch of greenery and warmth to buoy our spirits. The store’s organic kitchen gardens are looking good. The perennial herbs are leafing out, the annual herbs are in and the rhubarb is full! It’s going to be an all rhubarb bakery case this Saturday so come and get your first taste of the season! Strawberry rhubarb bars, rhubarb muffins, rhubarb spoon cake…
What’s new at the store…
Aunt Jerry
Jayne Hasting
Brunch; neither here nor there but an excuse for everything all at once!
Continuing our theme for this month, here is another great brunchy recipe for you to try out on Sunday either for yourself or someone whose mothering your are honoring. Click here for the other recipe from last week…
Easy Chocolate Berry Galette
The french countrymen nailed the way to make an easy “pie”; a crust rolled or pressed out any ‘ol way, filled with good stuff and folded back over itself. Baked at a high temperature it yields a nice flaky crust and tender insides in no time at all. It is lower in sugar than most pie so is more of a side dish rather than a desert but serve this version in wedges with sweetened whipped cream for a decadent brunch dish.
Preheat oven to 425′.
Roll out or press out one chilled single pie crust onto a piece of parchment in a circle or as close to one as you can. Actually any shape will work…flouring as need be to prevent sticking. Transfer the sheet to a baking sheet.
Working swiftly while the dough is still cold, dump on to the center of it the following ingredients, then fold up the edges over most of the filling leaving the center open.
- 2 cups mixed frozen berries
- 1/4 cup dark or semi-sweet chocolate chips
- 1T turbinado raw sugar scattered over the filling
Top the galette with 1 T more raw sugar to add crunch to the finished “pie”.
Bake for 35-40 minutes until browned and fruit is juicy. Let cool completely before slicing.
Its Friday night pizza again…all the regulars and call in to see if Dave has something special up his sleeve!
Friday night pizza, May 10 . 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:
- Pepperoni on red sauce.
- Vegetable choice of mushrooms, green peppers, onions and pepperoncini on red sauce
- Fig with gorgonzola and a honey drizzle over olive oil (no garlic)
- Cheese only on red sauce always by request
Have a great week!
Jane and Dave
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