the Friday Feeding; VOL. 35

Its been a warm week! But here in the store it is cool and comfortable. Come hang out; we’ve got a pitcher of ice water out for you.

It been a week for familiar faces–welcome back for the summer Barbara, Megan and Luke– and lots of new folks traveling through…on roaring bikes, on thoughtful drives from the Shaker Village and neighbors just out for one of Dave’s great sandwiches.

A few things new at the store this week…

Playing with sorbet

In one of her TV episodes years ago, Ina Garten gave us the food-hack of using a good vanilla ice cream, thawed, as a Creme Anglaise custard sauce. Voila; a creamy sauce to pour baked items like a crumble or some fresh berries from Apple Hill Farm, Brookford Farm or Clough Tavern Farm, or from our Farmers Market.

Her suggestion really got me thinking all that time ago about how frozen substances started as a liquid and how those liquids could be useable in other ways. Case in point; sorbet.

Sorbet, unlike sherbet, is completely dairy free and only lightly sweetened. Thawed, it becomes a thin syrup full of intense flavor and very fresh taste. With all this hot weather we have been having I decided to play around with the two sorbets we carry to see how many ways I could use them. Following are some recipes…

Warm Weather salad

I have always loved a scoop of cold over a bed of salad of greens in the summer; so easy, so refreshing.  Here is a new version I tried.  It was really, really good.

• Make a bed of greens – these are Turning Mill Farm’s lettuce we carry. 
• Add some sweeter vegetables over that.  I used fresh peas (not cooked), cucumbers and canned beets
• Put a scoop of Cold Fusion Mango sorbet in the center
• Sprinkle with toasted cashews if desired.
• Dress your salad with the following dressing…

Lime Sorbet salad dressing

This is amazingly good!  Whisk well together in measuring cup:

• 1/2 cup thawed Cold Fusion Lime Sorbet.  Leave your quarter cup scoop out at room temperature and it will be ready in 10 minutes; still cold with a few bits.
• 2T seasoned rice vinegar
• 1/4 cup olive oil
• 2 pinches of kosher salt

Dresses two portions of salad.  NOTE: fresh salad dressings like this separate. Whisk them well each time before you pour them.

Cool Down Mango cocktail

Put in a blender or Nutribullet:

• one half cucumber, peeled
• 1/2 cup Cold Fusion Mango Sorbet, frozen
• 4oz vodka

Blend until smooth,  Pour over ice and add a twist of mint. Serves two.  MAN THIS IS GOOD!  We have some free mint in the cooler at the store if you don’t have any in your garden.  Come on by…

For more eating inspiration, click here to see our prepared food specials coming up next week.

Click here for our seasonal menu.

In addition to Farmers Market, we are still doing Friday Night Pizza Live. Friday night pizza, June 21 . 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: Buffalo ground turkey & blue cheese over olive oil.

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