the Friday Feeding; VOL. 91

This last dash of summer before school starts has the store in ramping-up mode.  We are filling the freezers with quick family meals, trying out new recipes and bringing in all the pumpkiny flavors and Autumny merchandise to put out in September.

We love this time of year for planning.

This is also the time of year when farmers are bringing us things.  Harry got someone to pick for him so his blueberries are back, the Glines family corn will be here and soon Ben will be bringing squash and pumpkins if the season was good to him.  Farming is at the mercy of nature after all.  We have our own organic peppers that we have grown and they  are coming in waves to the store now too.

grateful garlic – sloping acres farm – hackleboro orchard – apple hill farm – grand view farm – lesser view farm – robie farm

Robie Farm has done a new twist on their kielbasa sausage; it is still uncured free of nitrates but now it is smoked.  It’s here; YUM.  And, their gruyere cheese coming today is promising to be a new staple for us.  Quiche and fondue season is approaching! Or gruyere on a cheese board with pumpkin jam, or a grilled gruyere sandwich stuffed with slices of Harry’s or Chuck’s apples or gruyere bites with a Cabernet.

We are proud that the New Hampshire Farm Bureau Federation featured our business in the summer issue of their newspaper, The Communicator.  There are copies at the store if you want to read it.

And our artisans are bringing in LOTs for your home and gift giving.  Eric and Rachael brought in many new Shaker boxes in woods we haven’t had before. Steve and Sue brought in new pottery with b-e-a-u-t-f-u-l dispensers for soap or lotions.  Jim dropped off more exotic wood rolling pins.  And we met new artisans at the League of NH Craftsmen Fair and with fingers crossed we hope to receive more goodies in the next couple weeks.

It’s a party.

Saturday morning donuts are just a hop, skip and a jump from the apartment next door. Our standard greeting to each other is “Howdy Neighba”!

Let’s bake with local berries while they are here.

Blueberry Crunch Coffee Cake

A true cakey recipe. Unlike many quick breads that can slice up and toast, this is moist and delicate and not bready.

Sift together:

• 1 1/2 cups all purpose flour
• 3/4 cup white sugar
• 1 T baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg

Add and cut into flour mixture with a fork or pastry blender until the mixture resembles coarse corn meal OR put in your food processor and pulse 40 times:

• 5 T cold butter cut into small pieces (NOTE: be careful that butter does not melt or soften or make a paste)

Mix together in a small bowl:

• 1/2 cup whole milk or 1/2 & 1/2 (NOTE: you can use any milk or milk substitute but the higher the fat content, the more tender the cake will be)
• 1 beaten egg
• 1 tsp vanilla

Fold the wet mixture into the dry until the dry is about 2/3 incorporated.  Then fold in and completely mix:

• 1 cup fresh blueberries

Scoop into a buttered and floured [or well buttered non-stick] standard 8 1/2” x 4” sized bread loaf pan. Sprinkle on the top a mixture of:

• 1/4 cup slivered almonds
• 1/4 cup light brown sugar

BAKE 350’ 55 minutes or until a toothpick inserted comes out clean.  Let cool in pan for at least 10 minutes then carefully turn out onto a rack to finish cooling.  Slice when completely cooled otherwise it’s very crumbly.

From us here, bye bye to Bob and Carla; we hope your new life is wonderful. And happy landing to Silvia and Kal…we love you all.

Happy week-end and last blasts,

Jane and David