the Friday Feeding; VOL. 36

Celebrate! In this coming week it is the birthday of our nation and no matter how you feel about it, its cause for celebration.  And we are having one right outside the store but the center of ALL celebration is food!  Read on for easy celebration recipes and get the low-down on town fireworks…

And new in the store this week for your gatherings, little food celebrations of land and the animals that graze them, of plants grown by our neighbors and of little finds to wet our appetites.

We are proud of these farms that we represent.

Robie Farms NATURAL MEATS;  Piermont, NH

Robie Farms has been in operation since 1870 and the 7th generation of the Robie family still operates the farm land today.  Dedicated to sustaining the land for future generations, they practice land renewal and organic methods which in turn makes for excellent beef and pork.

Beef: Angus and Hereford-cross bred for tenderness and flavor.  Grass fed.  No hormones.  HGAL standards.

Pork:  Yorkshire, Duroc and Berkshire breeds for lean, juicy and deeper flavors.  Hoop house raised with fresh air and sunshine. No hormones.  Fed fresh grass clipping & soy-free grain. HGAL standards.

HGAL = humanely raised, growth hormone-free, all natural, locally grown

Sloping Acres Farm; Canterbury, NH

Operated by the Glines family who settled Canterbury, this multi-generational farm has fed Canterbury for decades.  Delicious ground beef by the pound.

And from our creative hands to your tummies…

Click here for next week’s specials menu

Click here for our new summer seasonal menu with a few new items starting next week.

Celebration picnic fare…

the BEST guacamole

Mash with a fork:

• 2 ripe avocados.  What is a ripe avocado?  It is still firm to the touch but gives slightly. The skin should be black.  If it squishes it is over-ripe and the flavor is entirely different.  A perfectly ripe avocado should be able to be sliced and hold it’s shape not bending over.  We purchase green avocados and ripen them to perfection here, then put them in the cooler ready for you.  They sell out fast.

To this smashed greenness add:

• 1/2 cup diced tomatoes
• 2T finely chopped red onions
• 1/2 tsp mayonnaise (yes mayonnaise. The vinegar in it keeps the avocado green and makes the guac creamy)
• 1/2 tsp granulated garlic
• 1/2 tsp kosher salt
• 6 shakes of tabasco sauce (you can omit this if you do not care for the heat)

Dip and scoop up with tortilla chips.

If you have not yet tried the Green Mountain Gringo brand of tortilla chips we sell YOU SHOULD.  OMG, tender layers of corn bubbling & lifting upward as they are fried makes for crunchy, salty bits that seem to melt in the mouth. Great for scooping or just plain eating.

Pickled Cherries  Makes one 16 oz jar.

• Rinse and dry a heaping 2 cups of cherries, sweet or sour.  Jim at the Farmers Markets had them this week. Immediately pit them and cut them into quarters.  NOTE: once they are rinsed they will begin to deteriorate so work quickly.
• Measure 2 cups worth and place in refrigerator bowl or 16 oz. jar.  (If you want to preserve them by canning, see alterations below.)

In a stainless steel sauce pan combine the following:

• 3/4 cup apple cider vinegar
• 3/4 cup white cane sugar
• 1 1/2 tsp mustard seeds
• 1/4 tsp ground allspice
• 1/2 tsp kosher salt (Note: iodized salt will darken your pickles.)
• 1 T finely chopped red or orange bell pepper
• 1 T finely sliced or chopped red onion

Bring all ingredients to a boil then simmer for 10 minutes.  Pour over cherries and refrigerate.  They are good in 12 hours, great in 24 hours and awesome the longer they sit.  They will keep refrigerated four weeks or longer.

Add them to potato salad, dress a hot dog, or serve as a side to grilled meats and vegetables.  Use them any way you would use pickle relish.

*If you wish to can these to preserve for later, sterilize your jar and canning lids with hot soapy water then pour boiling water over them.  Fill with cherries and hot liquid into a hot, dry jar.  Wipe jar rim clean then screw on lids tightly.  Process in a boiling water bath for 15 minutes.  Remove to a rack to cool.

In addition to Farmers Market, we are still doing Friday Night Pizza Live. Friday night pizza, June 28 . 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

We are OPEN til 8PM Saturday July 6

PS Please let me know if you enjoy this blog. It helps me keep writing. Thank you!