It was a busy week for your storekeepers. You’ve been hungry; we’ve been cooking and cooking, blasting pizzas at Farmers Market and believe it or not, we had deadline to finish ordering for Christmas! Still a man down, Dave and Jane are moving pretty fast these days. If you or anyone you know has any free time during the week and wants to learn about food, read more at the end of this post about working with us here.
Heat plus sweet equals flavor and that stands for Bar-B-Que!
Summer proper arrives next week so cooking outside becomes a main-stay for lots of us. In the same way I wrote last week about heat and oil releasing flavor, grilling food helps deepen its flavor, bringing out its natural sugar content to caramelize & smoke. [Even meat has natural sugars]. Flavor then dances on all parts of your tongue because the char process opens up the sweet, adds the bitter and intensifies the savory umami.
But its fun and tasty to further enhance the flavors by adding in other components to complicate that process into a burnt-over-the-edge, messy bliss. This is where Bar-B-Que sauce comes in.
But there are all sorts of other things besides sauce that one can use. Case in point: our new pepper jam. We stocked this last week to act as an intermediary while local homestead producers are not making pepper jelly. But is more than that because it is the whole pepper. Lightly sweet jammy heat, it is great with cheese but look at these other two ways to use it with fire.
Grilled pork chops.
This is easy. Salt and pepper your chops then smear with Divina Peruvian Pepper Jam. Grill as you normally would.
Roasted veggies.
- Preheat your oven to 375’ with your roasting pan inside. Putting your vegetables into a hot pan helps then stay crisp during the roasting process.
- Meanwhile, pull apart 1 head of cauliflower in 1 1/2” florets and place in a bowl.
- Slice carrots in 1/4” pieces to equal 2 cups; add to bowl.
- Whisk together in a small cup or bowl…
- 2T Divina Pervivan Pepper Jam
- 2T olive oil
- 1 1/2 tsp kosher salt
- Pour the mixture over the veggies and toss until they are well coated.
- Dump into your hot roasting pan and roast for around 30 minutes, tossing once until they are soft, starting to brown and the jam has begun to get sticky & brown.
These are great served warm as a side dish straight from the oven or chilled over greens as a salad.
Click here to read our plan-ahead Specials Menu for next week.
Click here to read our every day seasonal menu.
In addition to Farmers Market, we are still doing Friday Night Pizza Live. Friday night pizza, June 14 . 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:
SPECIAL: Triple pepper; Italian long peppers, yellow bell peppers and pepperoncini with balsamic drizzle.
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
TOMORROW SATURDAY the 15th its strawberry rhubarb pie day!
Calling all artists: our current art show on the store is ending soon and we need your work for the next show on Flags. Click here for an entry form.
Do you like food; reading about it, learning about it, cooking and baking? If so we would like you to consider working with us here at the store.
When we first opened our doors we believed our job behind the counter was simply a clerk. We still do clerking but more and more we are becoming a food destination, selling what we are making and also chatting with customers about how to make things at home. We are amping up our food training for all of us here and are hoping for one more staff member to join us.
Click here for more information or stop in the store to ask. Thank you!
Canterbury Country Store 