the Friday Feeding; VOL. 43

Can you feel it?  It’s coming, it’s soon…Autumn and the one year anniversary of this new store’s opening!  We have so much planned to celebrate this wonderful season and to thank you for supporting us this first year of business.

Click here to see all the events coming up through the end of the year.

CLICK HERE to see and perhaps enter (?) one of the art shows coming up.

BUT….

…summer is not quite over yet. Yes, we know our petunias in the planter box out front look like heck from too hot, too rainy, then cool weather.  But we can’t quite bring ourselves to replace them with mums before September.  Next week-end…it’ll be Labor Day.

And we will have plenty to help you celebrate this last hurrah.

• marinated Teriyaki Robie Farm steak tips. We still stock our original red wine and herb marinated tips
• New side salads
• New sweet treat flavors in the bake case
• New grocery surprises!

Let me share with you a post I did many years ago this time of year on my art blog. It is one of my favorites to date. The food tips are good and it is a feast for the eyes.

Color study; Sunday salad

I made a salad Sunday with the gorgeous vegetables I had just acquired from the farmers market.  Just thrown together, David and I were both startled by the beauty; what a great play on a complimentary color scheme!  When I looked around our home, I was delighted to see the color scheme repeated over and over.  Enjoy saturating yourself in the color with the following photos and see the simple recipe at the end.

• Cook some green beans then let cool at room temperature.

Here is my fool-proof method for cooking green beans that I learned from an Italian grocer in California.  Clean and snap off the stem end of the beans while bringing a salted pot of water to boil.  Once boiling, add the beans, bring the water back to boil and turn off the heat.  Put the cover on the pot and let it sit for 10 minutes then the beans are done; drain immediately – perfectly cooked through and semi-crisp.  Yum!

• Shell some fresh (not dried) cranberry beans.  Cook the shelled beans in boiling water for 15 minutes or until semi-soft.  Drain.  Let cool at room temperature.
• Slice some “watermelon” radishes into rounds or half rounds.
• Finely dice some onions, any kind will do

Put all warm or room temperature veggies in a bowl and toss with the following salad dressing using more or less to your taste.  Chill if desired but you can certainly eat it at room temperature too!  This salad keeps for days marinating in itself and only gets better.  NOTE: warm or room temperature vegetables absorb salad dressing better than cold ones.

Garden Salad dressing

Mix all together in a bottle.  Mix the vinegar/water with spices first, shake well then add oil.  Shake all together very well.

• 1/4 cup red wine vinegar
• 2 T water
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp salt
• several grounds of coarse black pepper
• a pinch of red pepper flakes
• a pinch of sugar
• 1/2 cup extra virgin olive oil

I’ll end this week with a little video of our own pizza master Dave at the Farmers Market this week. Pizza made to order every Wednesday 4-6:30 in the library parking lot till October.

Have a great week-end…we appreciate you!

Jane and Dave