the Friday Feeding; VOL. 81

Posted byJane BalshawPosted inFood stories, Let's be local, Menus, RecipesTags:, , , , , , , , , ,

We’re all dressed up!  We’ve donned our summer’s finest marking memories of summers past and holding space for remembering those who went too soon.  Come in to see what is new and cool to celebrate this new season!

Exterior view of Canterbury Country Store, featuring a white building with a sign, decorative bunting, and flower planters on the porch.
A decorated gazebo featuring red, white, and blue bunting and a floral arrangement, set against a clear blue sky.
A group of people in red hoodies observing a ceremony at a decorated gazebo, with a background of greenery and a blue sky.
Slices of red, white, and blueberry bars topped with a creamy layer, displayed in paper cups on a tray.
A close-up view of a creamy dessert mixture in a decorative bowl, featuring chopped strawberries and rhubarb, with a spatula resting in the bowl.
A refrigerator display filled with various cheeses, including Brie, cheddar, and flavored cheeses, alongside jars of jam and a potted plant.
A display of assorted food items in a refrigerated case, including containers of salads, fruits, and vegetables, as well as eggs and baked goods.
A wheel of Laliberté triple cream soft cheese on a white surface, featuring a red label with nutritional information and branding.
The best triple cream brie we have ever tastes! Sweet and creamy!
Vacuum-sealed package of steak kabobs with pieces of marinated beef, red bell peppers, and red onions, labeled as 'Canterbury Country Store all natural, no MSG, marinated steak kabobs.'
A close-up of a sealed package of marinated steak tips, labeled with ingredients and nutritional details, placed on a dark surface.

Fresh and frozen, our special Dave Burgers…

Dave has been making them at home for years and they are perfect.  Hand folded with his special blend of herbs and spices, they are smashed-style to grill up with crispy edges.  Made with local Robie Farms all-natural ground beef.  Four 1/4lb. patties per package $12.95.

Two raw burger patties made with ground beef on parchment paper placed on a stainless steel surface.
Two uncooked burger patties sizzling on a grill, showing a mix of pink and brown meat textures.
A plate of freshly grilled Dave burgers, showcasing a golden-brown crust and juicy texture.
Grilling up some Dave burgers

What makes a good jam?

We each have our preferences; sweet and sticky or fine and spreadable or chunky and fruity…  The store carries all those variations made by different jam and jelly makers.  We’ve talked about Blake Hill out of Vermont—their tart sugar-free Naked jams and their British style sweet jams and now we carry another made right here in New Hampshire.  Laurel Hill jams that are loaded with fruit and not-too-sweet and quite chunky.  

A jar of Laurel Hill Wicked Good Strawberry Jam, showcasing its label that promotes small batch production.
A jar of Laurel Hill Wicked Good Blueberry Jam with a label featuring illustrations of blueberries, indicating it's a small batch product.
Jar of Laurel Hill Wicked Good Raspberry Jam featuring a raspberry illustration and a label detailing it as small batch jams and jellies.
A jar filled with chunky, homemade berry jam, with a spoon resting inside, placed on a reflective surface.

We tend to think of jam as something just spread on bread.  But if you think of it as concentrated flavor it can make an excellent topping for ice cream or mixed into your crumbles for extra flavor and even in salad dressings!  I offer you another way to try jam with this unusual not-too-sweet warm weather noodle dessert.  It is made with buckwheat noodles so is naturally gluten-free if you care.

Creamy and lush with berry freshness, this is very satisfying and hits that sweet spot without lots of sugar.

A decorative bowl filled with creamy noodles topped with fresh raspberries and slivered almonds, accompanied by a small spoon.

Summer Dessert Noodles

Cook up one bundle of buckwheat noodles–available at the store–according to package instructions stirring frequently while cooking to avoid clumping. Rinse the noodles in cold water and place into a bowl for mixing.

Mix together then pour over the noodles:

  • 1/4 cup heavy cream
  • 2T Laurel Hill Wicked Good Raspberry jam . Any jam will work but I choose this one for the low sugar.

Sprinkle with fresh raspberries and slivered almonds. Refrigerate until ready to eat. Makes two servings.

A glass bowl containing a mixture of cream and raspberry jam, with a whisk resting inside the bowl, on a shiny metallic surface.
A bowl of buckwheat noodles topped with fresh raspberries and slivered almonds, served with a spoon, against a decorative blue-patterned background.
A jar of Laurel Hill Wicked Good Raspberry Jam placed on a copper surface, surrounded by buckwheat noodles, a package of King Soba noodles, and fresh raspberries.
Shelf displaying various types of organic buckwheat noodles in colorful packaging.
A bowl of creamy dessert noodles topped with fresh raspberries and slivered almonds, alongside a jar of Laurel Hill Wicked Good Raspberry jam and a bundle of buckwheat noodles.

We hope you have a great week-end,

Jane and Dave

Look on our home page next week to see the new June menu! It’s hard to believe its here…

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Published by Jane Balshaw

Food writer, artist and co-owner of the Canterbury Country Store

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