It’s still the promise of spring in the air with Easter coming, chicks arriving at the post office soon and the trees budding. We are savoring these moments and craving new foods. Come in to see all that is new and don’t forget to come for the Artist’s reception tonight 5-6 with pizza and sparkling wine samples.
The thing about spring…
… is that it brings new opportunity. What we planned may not come to be—like the chipmunks ate our tulips or the service at sunrise gets rained out—but if we look hard, we can find something new and perhaps even better to focus on.
This is what storekeeping is all about. The products we all once loved are suddenly unavailable, the fickle weather far away makes raw ingredient costs sky high, farmers struggle to keep up and now [elephant in the room] potential tariffs that might affect distribution.
So we dance. So we shift. So we learn new ways.
And like we said last week at the annual meeting of the Community Market LLC that is our landlord, being in business is H I G H L Y creative. YES, a positive spin.
We hope you will continue to stop in and see the subtle changes as we morph into a new spring season of possibility. We are excited to continue offering new items and new experiences as we continue to dance to the music of change.
Click here to see all that is coming up at the store.
Click here to see all the art shows coming.
Click here to see next weeks specials menu.
Something fun for your Easter table! Upside-down Marbled Deviled Easter Eggs
Despite everything, we have plenty of eggs at the store. We have two farms supplying us, Robie Farms in Piermont, NH and Bohanan Farm in Contoocook, NH.
Hard boil eggs. Let them cool then randomly crack the shells. Put the whole egg into a dye bath made from food coloring and water then let them sit over-night refrigerated.
Right before using, peel them and fill them with your favorite deviled egg recipe. Place them upside down place on a bed of snipped chives. Chives keep them from sticking to the dish and look like easter grass. Serve with a spoon to scoop them up. NOTE: if you peel them too soon before serving the crackled veining will blur.
Deviled Eggs with a twist
Remove the yolks of one dozen eggs. Mash with a folk and add:
- 1/4 – 1/3 cup mayonnaise
- 2T Blake Hill Botanical jam (any style)
- 1T horseradish
- 2T capers (optional)
Fill into egg whites and serve.
We hope you have a great week-end,
Jane and Dave
NOTE: we will be closed Easter Sunday
Canterbury Country Store 