the Friday Feeding; VOL. 54

Comfort.  Take it where you can get it!  This has been a big week for everyone and we are happy our comfort food has filled your stomachs and soothed your anxious edges.  You cleaned out our freezer and bakery case twice on Tuesday so we have spent the last couple days filling it up again.  Come in this week-end for some new choices!

We were talking.

Over lunch in the Feed Loft, Silvia and I were talking about the human need for Comfort. Some call this a Vice but what ever you call it (or what ever judgement you give it), it seems that humans need ways to sooth and celebrate, to feel inside themselves and to have deep moments of pleasure to balance the angst that we sometimes feel.

It just so happens that we specialize in Comfort in the food variety. From what we make and what we stock for you to make from, feeding people is like feeding the soul. We love our job. Thank you for letting us feed you.

Thinking ahead to the holidays we offer you another recipe for your table.

THANKSGIVING SALAD. Roasted Vegetable Citrus Salad with Blue Cheese Buttermilk Cider Dressing.  

Rinse then peel, then rinse again 1  1/2 lbs. of red beets

Cut then into like-sized chunks.  Put into a roasting pan then toss with a small drizzle of olive oil, sprinkle with salt and pepper then roast at 375º for about 30 minutes – stirring once – until a knife inserts easily.  Cool and refrigerate until ready to assemble the salad.

Wash and lightly peel 1  1/2 lbs. of carrots.  Cut into like-sized rounds for even cooking and put into a cooking pot with 1 cup of orange juice (1/4 cup concentrate + 3/4 cup water) and simmer with the lid off for 5 – 6 minutes until they are slightly tender.

Remove your carrots from the remaining liquid with a slotted spoon then add 1/4 cup orange juice concentrate and boil the mixture over medium heat until the liquid has reduced, is deep colored and coats the back of a spoon.  Stir in the grated zest of one orange then toss the carrots into the syrup, lightly salt them and turn out onto a plate to cool.

Cut up several apples of your choice into like-sized pieces then toss them in a mixture of the juice of one lemon and 2T. of orange juice concentrate; drain and refrigerate.  This keeps them from turning brown and enhances the citrus flavor of the salad. The Golden Gem apples we sell compliments the copper/russet color of the carrots.

Blue Cheese Buttermilk Cider dressing

• With a fork, smash and crumble 6oz. of any blue cheese.  
• Stir in 1/2 cup buttermilk 
• Also stir in 1/4 cup apple cider, 1 tsp walnut oil, 3 or so grinds of black pepper and 1/4 tsp salt.  
• Use an immersion blender if desired to smooth out the mixture.  Chill.

Assembling the salad; Create a bed a of rinsed and chopped kale then layer the beets, carrots and apples in any method you find pleasing.  Sprinkle chopped walnuts and a few pomegranate seeds on top to add color and crunch.  I scooped out the insides of two apples and used them to hold the dressing.

Click here for last weeks holiday recipe, Pumpkin Caramel Apple pie

We hope you have a great week,

Jane and Dave

Click here to see our Food Specials for next week.

ORDER AHEAD Thanksgiving side dishes…pick up Wednesday the 27th after 12 noon. 603-783-9933

• Pureé of celery root, butternut squash and yukon potatoes with butter, caramelized onions and a ground walnut, parmesan and crumb topping. Bake to warm. serves 4-6 $18.50
• Cider & spice braised fennel and Brussel sprouts sprinkled with Robie Farm all natural bacon. Bake to warm. Serves 4-6 $18.50
• Confīt of cherries, button mushrooms and pearl onions stewed with maple and port wine. 16oz. Use as a relish. $14.50