It’s been a busy week at the store. Grocery store we are, sandwich shop we are, bakery we are BUT we are also a place for community to unite. And unite we did. Be sure to stop by next week-end to unite with us for our anniversary celebration! Read more at the end of this post.
We hung “The Beauty of Barns” show this week. You just HAVE to see it!
But this is a food blog.
As my sweaty self is writing this post on another summery day that I spent in a hot kitchen, I am struck once again about how food & weather go hand in hand. Traditional spicy food in hot climates induces sweating to cool one down and in cold climates fatty foods are traditional to build insulation. Think Jamaican Jerk chili spices and Icelandic meats and dairy.
As this post arrives to you we have landed in a stretch of slightly cooler weather. It might be time for a pot roast. In last week’s post I showed you the food we celebrated with at our staff party and I promised more recipes from the event. Here are a couple ways to flavor a good pot roast.
We now have a few Robie Farms chuck roasts in our freezer for you. I’ve never met a more gorgeous piece of meat. Pricey yes but all natural, no hormones, local NH, well marbled and extremely delicious.
Using paper towels, dry off your thawed meat. Liberally sprinkle both sides with kosher salt and black ground pepper. Or make it easy & more flavorful by using our salt and pepper combination grinder; black, white, pink and green pepper corns blended pink Himalayan sea salt.
In a small bowl combine one of the following combinations and smear on both sides of the meat…
- Mustard version
- 1/4 cup Blackwater Mustard company’s award winning Chocolate Stout Mustard (NOTE: this does not taste like chocolate. The addition of this ingredient simply adds a background flavor depth similar to smoke)
- 1 tsp Spanish smoked paprika
- 1 tsp granulated onion powder
- Red wine version
- 3T red wine
- 3T Worcestershire sauce
- 2T Backyard dehydrated Garlic (NOTE: this is amazing stuff. Big chunks of dehydrated garlic that tastes fresh. Use a teaspoonful like a couple cloves of garlic or grind it on anything just like salt for extra flavor).
Place your smeared pot roast into a slow cooker, cover and turn on to high. After 4 hours turn it down to low and cook another 2 hours. Serve with the juice in the pan to hydrate and fully flavor the meat. Cut into slices or chunks and serve with your desired side dishes.
Our one year anniversary celebration week-end! Saturday September 28.
- 11-2 The Geezers are playing especially for us. A wonderful celebration of age and tradition. Fiddling, blow-keyboard, stomping and stories. We love our friends.
- All week-end play the 60 Products game. See if you can identify 60 OR MORE products in the store that are made in New Hampshire. Then you will be entered into a drawing for a $60 gift certificate to the store. Start your hunt now and download the form by clicking here.
- All week-end. The grand Whoopie Pie taste off! We haven’t carried them, we haven’t baked them but decided it was time to do so. Help us choose the best flavors that Jane has been thinking about that we can then regularly keep in the cooler.
- Saturday afternoon Dave will be doing pizza live right outside our front door.
PIZZA FLASH: we are nearing the end of Farmers Market and our pizza there. We decided to keep the tradition going and move indoors for Wednesday night pizza in the store. Dave will be doing artisanal pizzas each Wednesday night from 4-7pm starting October 9. Eat in or take out.
That’s it for now. Have a great week-end!
Jane and Dave
Canterbury Country Store 
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