It feels like summer doesn’t it? The heat wave we are having plus the bunting on the gazebo and on our store…red, white and blue. The grammar school will be in the gazebo today Friday doing a Memorial Day presentation and on Monday our annual tribute to those who have served also in the gazebo. And in the store, raspberry red, white chocolate and blueberry blue baked treats to celebrate.
What’s new? The Ice Man Cometh and our ice machine is running! Iced beverages at the counter and bagged ice. Harry’s asparagus is still coming so grab it while the season is here….so yummy. Turning Mill Farms is in the process of transitioning from the green houses to the field so we are momentarily out of Andy’s lettuce but it will be back soon. Soon greens from Sanborn Meadow will be here too! We love the warm weather! Especially because we are air-conditioned at the store…come on in to cool down.
Announcing! We will be at the Farmer’s Market all summer; Wednesdays from 4-6:30pm starting June 5! Dave will be making his pizzas on the spot made to order and we will also be offering lemonade from freshly juiced lemons.
Asparagus two ways.
Dave’s Fav; lightly steamed, chilled with a drizzle of toasted sesame oil and rice vinegar with a bit of flaky salt [we have it at the store] and sprinkled with sesame seeds.
Chilled asparagus soup.
Capturing the green of the season, make this soup and slurp it up like no body’s business. I crave this greeness and feel so energized after eating it.
Throw the following into a pot, bring to a boil and reduce heat to medium and cool for just 4 minutes.
- 1 bunch of Harry’s asparagus, snapped into pieces; around 1lb. No need to trim; the hardened ends will cook down.
- 1/4 cup snipped chives
- 4 cups vegetable broth OR 4 cups water with 1/4 cup nutritional yeast
When 4 minutes is up, transfer all to blender and pureé until smooth. Alternatively (and really more effective) use an emersion blender in the pot to pureé everything. Transfer to the refrigerator to chill. When chilled add salt and pepper to taste. Serve in a bowl dressed with a dollop of Huckins Farm yogurt.
Please click here to see our new seasonal menu. This is what you can count on but please also check Facebook for our daily offerings.
Friday night pizza, May 24 . 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
- Call in to see what Dave is doing as a special this week!
Have a great week!
Jane and Dave
Canterbury Country Store 