Reset. It’s been a slow hummmm at town center this week; back-to-school shopping, last minute vacations and savoring the pace of summer. For us at the store, it is the end of our first year here and has been a perfect time to reset and refocus what we are all about.
Recycle.
We all talk about it and are consciously trying to do it, all the while trying to be mindful of our foot print in our community. It’s new/old wisdom. Yankee preservation, indigenous cycles of birth and renewal and the universal waste not, want not.
You have heard us talk early on…
…about how our store and our kitchen has a no-waste policy. We reuse and recycle everything we can and save all our food scraps to send to our neighbors and farmers to enrich the diets of the chickens whose eggs we sell and to compost the gardens of those whose produce we are lucky enough to eat. And when you decide you don’t really care for something we have on our shelves, it goes next door to the church pantry to be distributed to those in our community who may be hungry or simply in need of some neighborly comfort through a gift of food. Any left-over fresh prepared food goes to the shelterless or our homes for supper. No waste. Not wanting. Full circle.
When I cleaned out the planter boxes this week I walked my gangly dried out petunias to the library compost bin. Picture this; a warm late-summer morning strolling along with my bright orange garden tote through the verdant pathways of town center, over the misguided hand-print reminders of mischievous children, through green lawns just a hop, skip and a jump away to our library friends & cohorts in this quintessential village center we call home. And then upland across the grassy rise to the back of the store. The B E S T.
We are expanding for the fall season…
Recycle Warm “Salad”
Courtesy of Julie Dewdney. What to do with the abundant fresh juicy tomatoes this time of year? Julie made a layered casserole with some of our croutons that Dave makes by recycling our day-old sour dough bread, adding fresh tomatoes and good cheese.
In an olive oil greased baking dish, layer in this order:
- croutons
- chopped or sliced tomatoes
- feta cheese
Repeat. Top with grated parmesan and bake @ 350º for 30 minutes until tomatoes are juicy and cheese is melted. The croutons soak up the tomato juice and it melds to a make a cheesy scoop-able yum. The seasoning in the croutons seasons the dish but I could also suggest adding some fresh basil and the dish would resemble a warm bruschetta!
Speaking of Julie, she is the powerhouse behind our local Farmers Market still going through October 2. We will still be there making live pizzas and fresh lemonade.
Don’t miss our next art show in the Feed Loft…it’s only up for ONE WEEK!
Have a great 3 day week-end and hope to see you in the store!
Jane and Dave
Check out our events calendar for so many things happening this fall! Click here
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