the Friday Feeding; VOL. 102

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

Set your table.  Flowers and chutney and stuffing and sauce.  Squash rolls and pickles and cheeses and jam…these are a few of our favorite things here at the store for you.

A jar of Blake Hill gourmet fruit pie filling featuring luxury fruit mince pie filling, with labels detailing the ingredients such as apples, apricots, figs, raisins, oranges, and French Cointreau.
A wrapped package of cultured salted butter from Ploughgate Creamery, featuring a red label with the product name and details, placed on a wooden surface.
A package of sourdough bread stuffing mix from Canterbury Country Store, with a transparent window showcasing the contents.
A jar filled with pickles, including gherkin cucumbers and pearl onions, standing on a wooden surface by a window.
A colorful bouquet featuring sunflowers, pink carnations, white daisies, and small berries, arranged with a neutral background.
A jar of Blake Hill Tart Cherry jam with Cardamom & Port, placed on a wooden surface, showcasing its label and packaging.
A jar of Blake Hill's Holiday Jam featuring a decorative label with maple syrup branding on a wooden table.
A woven basket containing assorted colorful peppers, including red, yellow, and green varieties, alongside a lush green plant with broad leaves.
A glass jar filled with a creamy mixture, topped with a red fruit preserve, sitting on a wooden surface.
A wooden crate filled with multiple honey nut squashes labeled with a price tag.
A close-up of a pile of soft, golden-yellow squash rolls arranged on a decorative plate.
PRE ORDER Betty’s squash rolls
Two jars of chutney labeled 'fresh ginger pear chutney' and 'cranberry orange chutney' on a wooden surface.

In these busy times most folks don’t set a table on a regular basis.  It’s quick food in front of the TV/computer or bags in the car on the way to the soccer game.  And the “table” has become a collect-all rather than a gathering place.  Kudos to those of you who do still sit at the table.

There is a societal culture around sitting at the table with customs that have, in their background, the need to connect with others for important reasons.  The ceremony around the table-setting-rules were born from the recognized need to slow down, to savor and enjoy the enriching experience that dining on good food with good company brings.  It is a richness that we rarely let ourselves enjoy.

But the holiday season is the opportunity for that.  To create a little magic.  To step away from the norm.  And mark this calendar-time-of-year with a place setting for ourselves that signifies we have come and we belong.

A group of people seated at a café table, engaged in conversation and activities, with artistic décor visible in the background.
Two women sitting at a table in a cozy cafe, smiling and enjoying coffee, with colorful artwork hanging on the walls.
A cheerful group of people gathered around a table in a cozy setting, smiling and waving, with artworks displayed on the walls behind them.

Set your table.

A beautifully set table featuring a pear-patterned plate, a fork, a knife, a glass of water, a yellow cup, a lemon, a small bowl with chutney, and a decorative napkin with a leaf design, all arranged on a wooden table.
Grandmother’s linen napkins too “fancy” to use so I stenciled them, mother’s dishes, Pottery Barn salad plate, pinched pottery pot by Dave with pear chutney, thrown yellow mug by David Ernster, silver plate flatware from “the other” time in life.

Imagine the meal above.

  • Turkey brined in coriander, lemons and cider, roasted with butter and finished with a glaze of Laurel Hill pear jam.
  • Roasted onions, honey nut squash and carrots tossed with olive oil and sea salt
  • Fresh pear and arugula salad with with a mustard & boiled cider dressing.
  • Jane’s pie

PRE-ORDER YOUR THANKSGIVING PIE. Click here…

A freshly baked pecan pie decorated with star-shaped pastry cutouts, presented on a round tin pie plate.
A round pumpkin pie with a swirl of yellow and orange filling in a golden-brown crust.
A freshly baked pie with a golden brown crust and red filling, placed in a silver pie pan.

CALL TO RESERVE Betty’s Squash Rolls for pick up Tuesday 11/25or Wednesday 11/26. Made fresh; not previously frozen. $8.95 per half dozen. 603-783-9933

Turkey brine.

Mix together the following ingredients in a stock pot and bring to a boil.

  • 1 1/2 gallons water
  • 4 cups apple cider
  • 1 cup kosher salt
  • 1 cup brown sugar
  • the peels of 4 lemons (use a potato peeler)
  • 1 red onion, peeled and cut into quarters
  • 1/4 cup coriander seeds
  • 3 T peppercorns
  • 3 bay leaves

Let the mixture cool then place a thawed turkey bird into a very large zip lock bag (check the Home Depot) set into a bowl or pan in case of drips (or use a large container that will fit into your refrigerator). Pour the cooled brine into the bag then seal up tight removing air. Keep turkey refrigerated in the brine for 12-24 hours, turning once or twice to make sure the bird is evenly brined.

When ready to cook the bird, remove turkey from brine and rinse it off. Then soak in cold water in a super clean sink for 15 minutes. Pat your turkey dry and roast according to your normal roasting method.

Have a good week-end,

Jane and Dave

Mark your calendars for the artist’s reception on Friday November 14th from 5-6. Our newest show is BAKED! featuring the gingerbread artwork of Beth Blair. She will be making gingerbread cookies for the reception and we will be sampling apple cider and Hard Cider.

A woman smiling while holding a decorated gingerbread house, surrounded by various other gingerbread creations and decorations on a table.
A festive gingerbread house decorated with yellow icing and candy, featuring a sign that reads 'BIG BIRD FARM', and surrounded by small edible decorations.
Art display featuring framed paintings and a quilt of houses in a cozy cafe setting.

Published by Jane Balshaw

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

Leave a comment