Yes, the taste of Fall is upon us and in a couple of days, the season arrives officially by-the-calendar. Pumpkin spice muffins, Butternut Apple Soup, Caramel Whoopie pies, meat loaf sandwiches and the leaves in the center are beginning to turn. Yummy tastes, yummy color and yummy friendships with you.
The tourists are here now for a peak into our beau-colic lives and your “quaint” country store [so they call it]. And country stores from around here are stopping by to check us out and they are sending their friends from Vermont and Maine to see us too.
I hope we don’t take for granted what we all have around us. We are blessed.
And good news…the State of New Hampshire has recognized the store as a destination. They have agreed to support us by installing directional signs just outside of town to get folks here. In the words of the inspector; “You are just what the state wants to promote”…local farm products, LNHC artists, a plant stand and the fact that we make our own food. This is a BIG deal.
About my baking…
Here is the story in case you don’t know it. I start baking at 4am every day but Sunday to get you fresh muffins, scones, cookies and more, but did you also know that all of the recipes are my own? Some things are recognizable by the name but they are my own twist on classics.
I come rolling in right around 7am each morning with steam blowing off of me and my trays, and if I time it just right, I might have some helpers to unload by car, like Clifton, Brian and Briggs. Briggs helps me more mornings than not. Thank you neighbor!
What’s new? a few…
Let’s cook.
With Autumn in the air we start thinking about roasty-toasty flavors. We did a pork roast last Sunday using some of the store’s condiments that was oh-so delicious… and the left overs became a stir-fried rice dish with a touch of autumn flavor.
Start with an approximately 3lb. pork center cut loin roast.
Turn on your oven to 400 degrees and remove your roast from the refrigerator. Pat the roast dry with paper towels.
Rub the following mixture into the roast pushing it into all parts front and back and sides.
- 1T dried mustard
- 1T kosher salt
Place the roast into a pan fat side up.
- Push 16 cloves into the roast spaced out evenly.
Spread on top of the clove-pieced roast:
- 1/3 cup Blake Hill Tart Cherry jam spread
After the oven has preheated for 30 minutes and your roast is prepared, place it into the oven and turn the temperature down to 375 degrees. Roast until a thermometer inserted reads 150 degrees about one hour. Remove from oven, pour off the juices into a sauce pan then place foil over the roast while you prepare the rest of the meal 20 minutes or so. The roast will continue to cook while resting so that no pink remains.
Add to the juices in the pan, another 2T cherry jam. Boil until the mixture thickens about 2 minutes. Pour this over your sliced meat and any other vegetable you serve with it. We made a mash of 1/2 califlower and 1/2 unpeeled Yukon gold potatoes that we sell. Boiled till tender then mashed with butter and salt.
Make your calendars for next Friday night the 26th from 5-6. Come on out to meet the artists in our newest art show. Dave will be making pizzas and I will be pouring something new, all to taste and toast the amazing talent we have here in Canterbury!
We hope you have a great week,
Jane and Dave
Canterbury Country Store 