the Friday Feeding; VOL. 67

It’s finally a proper winter and all we keep thinking about is how next month when the snow melts our plants will get a good long drink! The store is planning our kitchen gardens right now and seeds will be started in a couple weeks. 

Seems we all are thinking ahead to warmer weather.  The Feed Loft was host to our Farmers Market board this week who is leading their Food for Thought discussion groups on how to develop strategies to strengthen our farmers’ market, our food system and our community as a whole.  And your store is part of that system too. Click here to read more about their talks…

Art

Monday was the big switch over in the Feed Loft from one art show to the next.  Its always a big day but so fun to see everyone as we returned their work to them from the last show and then to see more people while hanging the new show.

When artist Sylvie, age 5, signed her return form, she left us a very nice message. Then during the discussion group she demonstrated her love of our muffins.  Also look for her slippers knitted by mom Lynn that she wanted in this new show SHOES. We love you back Sylvie.

Reception for the artists on Friday February 21, 5-6pm. Pizza & wine sampling.

Grab and go…

Continuing our theme of chocolate all this month, here is a recipe that seems weird, but it is delicious. The tang of cheese with the sweetness of fruit and chocolate is just like a charcuterie platter served up on a pizza round!

Chocolate Dessert Pizza

Roll out a pizza dough on to pan that is oiled liberally with olive oil, then spread with:

• 1/4 cup good fruit jam.  

Sprinkle over: 

• 1/2 cup good cheddar cheese.  In this case I used cheese curds (available at the store)
• 3T white chocolate chips
• grated dark chocolate to taste

Place in a 475º oven that has preheated for a minimum of 30 minutes.

Bake 12-13 minutes until crust has browned.

At home pizza dough.  (NOTE: We use a different dough at the store)

Add to a bowl – best in a stand mixer:

• 1 1/2 cups all purpose flour
• 2 1/4 tsp yeast (1 packet)
• 1 cup warm tap water

Beat all this together until smooth. Add

• 1 tsp table salt
• 1/4 cup olive oil
• 1 1/2 cup additional flour

Beat this until blended then knead for 5 minutes using a dough hook on your stand-up mixer or turn out to a floured surface and knead by hand.

Cover the bowl and let sit out for 2 hours which will let the dough rise a bit (or a lot).  Punch it down then divide into two portions for two pizzas.

Click here for next week’s Special Menu…

Have a great week-end,

Jane and Dave

PS. We decided to close one more Sunday since we have a storm coming in. CLOSED Sunday Feb. 16