the Friday Feeding; VOL. 107

“Merry, Merry everything!” is how an email from a friend closed a few days ago. I love the sentiment. No matter how you celebrate, these are the final weeks of merriment to close out 2025. And despite the cares of this world and despite your family traumas and despite the warring with the neighbors, we hope you can grab on to the little things of merry joy that can shift our attitude to lift our spirits and carry us into brighter days coming.

Little bits of merriment…

Noticing the setting sun over our Christmas village…

Having a silly adult visit with our neighbors Mrs. Claus and her head elf last Saturday.

Two individuals dressed in festive holiday attire, with one wearing a classic Santa Claus costume and the other dressed as an elf, posing together in a decorated shop.
Three people posing together in a cozy store, with a holiday theme. One person is dressed as Mrs. Claus, wearing a red dress with white trim, while the others are casually dressed, smiling and standing beside her.
Bob and Ellen with Mrs. Claus

Pinning corsages and boutonnières on each other (just for kitschy fun) at our staff Christmas party.

Having a special almond marzipan cake just for you without sharing, slice by tasty slice, savored with coffee, tea or our deluxe hot cocoa. In the store today Friday…

Having a quiet moment with toast and our holiday jam (made from our garden’s rhubarb and strawberries with a hint of festive orange). Try it on Betty’s squash rolls – yum! They will be in the store on Tuesday 12/23. Reserve some if you care too.

$8.95 per 1/2 dozen. 603-783-9933

Taking a starlit and moonlight walk ending in the town center tree light…

Taking notice of the joyful small things in life (like a 1/2” gingerbread house! On display at the store thru Jan. 4)

Eating by candlelight because magic happens when there are twinkling lights.

Make a meal special; just add candlelight

In the home I grew up in we always ate by candlelight. Never comfortably well-off, it was the one inexpensive nod to enchantment that my mother could offer the family. When the candles burnt low, the stubs were saved to eventually be melted end-to-end making an economical new layered candle for the holder.

We ate at an outdoor picnic table brought inside (a budget-friendly choice) and dined on simple fares, but that candlelight made it all seem special. Appointed. Purposeful. Joyful.

Dave and I always dine by candlelight still to this day. Even if we are exhausted or just eating left-over bites or even if one of us is alone, the candlelight pulls it all together to make an intentional practice of savoring what we are given.

Try it yourself sometime soon. You might be surprised at the joyful merriment it brings.

Jane’s Holiday Meat Loaf

I am sharing my meatloaf recipe with you here. In this version, I am including holiday colors and flavors from many cultures to create a new holiday classic. It is quick and easy to make and cold left overs make a great sandwich. Serves 2-4 people and can easily be doubled.

Mix all together with gloved or very clean hands squishing it all until thoroughly blended into a smooth paste:

  • 1lb ground pork (if you haven’t yet tried it, Robie Farms ground pork that we sell is quite incredible and all meat, not watery) Turkey or beef can be substituted.
  • 1 cup dry bread crumbles or crushed crackers. Here I used the Jalapeño Corn Bread crackers that we sell
  • 1 egg
  • 1/2 cup diced green peppers
  • 1/2 cup diced red peppers
  • 1/4 cup grated yellow onions
  • 1T + 1 1/2 tsp Worcestershire sauce
  • 1 tsp ground allspice
  • 2 1/4 tsp kosher salt

Shape into a loaf and place on a greased or parchment lined baking sheet. Spread over the top and smooth out:

  • 1/4 cup ketchup

Press into the ketchup in a decorative pattern:

  • 6 bay fresh bay leaves. Besides decoration this adds additional flavor.

Bake 375″ oven for 45 minutes.

Chopped red bell pepper pieces on a wooden cutting board beside a knife.
A box of Jalapeño Cheddar Cornbread crackers next to a cutting board topped with finely chopped vegetables: grated onions, green bell peppers, and red bell peppers, all arranged neatly.
A wooden rolling pin resting on a dark surface, surrounded by crumbs and small pieces of dough.
A close-up of a mixing bowl containing ground pork, diced green and red peppers, grated onion, spices, egg, and breadcrumbs, ready for making meatloaf.
A mixture of ground pork, diced green and red peppers, and other ingredients, ready to be shaped into meatloaf.
A freshly shaped holiday meatloaf mixture with visible pieces of green and red bell peppers, placed on a baking dish.
A top view of a meatloaf covered in ketchup and decorated with fresh bay leaves, placed in a glass dish.

In the store this week-end…

A slice of dessert with a glossy layer of jam, placed on a crinkled paper liner.
Linzer bars
A round almond marzipan cake decorated with powdered sugar, orange zest, and a marzipan topping sitting on parchment paper.
Almond Orange marzipan mini-cakes
A freshly baked fruit galette featuring a flaky crust filled with cranberries and peach slices, presented on a parchment-lined surface.
Apple, pear and cherry galette pies

Stop by the store on Saturday to meet Santa and grab a free donut as a Merry Christmas gift from all of us! And sample some incredible cheese while you are there… Santa is here from 10-1.

A smiling woman in an apron stands next to a man dressed as Santa Claus, with a festive display of baked goods on the counter in their shop.
A smiling Santa Claus in a red suit holds a plate of stacked donuts, pointing with his other hand.
A round wheel of cheese with a white rind and a slice cut out showing a creamy interior.

If we don’t see you before, Merry Christmas to all of you and thank you for following this blog!

Jane and Dave

the Friday Feeding; VOL. 106

Winter Wonderland and cozy food.

Yes, we’re a snow-land here likened to years past, even though it is not technically winter yet.  Bring it on!  And along with this snow and cold temps brings the need to hunker down, be warm and fuel our bodies and souls with comfort.

You know here at the store we have the makings for much comfort food and we also have it already made for you with our stocked-up freezer and coolers. But part of this hunker-down ritual is the process of preparing your own said food.  It is soul work.

Let us offer you some suggestions.

Soup basics

The secret to a soulful soup is the base.  Just throwing things in a pot of water ends with a soup that tastes, well, watery.  But spend a bit of time in the beginning reducing and deepening the flavors of a few veggies and you will sigh with each bite.

ONE: Begin by sweating or sautéing any of the Aromatic vegetables; onions, garlic, carrots, celery, bell peppers.  In your pot add some good oil then on medium/low heat add chopped vegetables then sauté them until they are reduced and they begin to color.   I often add a bit of salt after a minute or two to draw out their juices and “sweat” them. NOTE: these are the flavoring of the soup so chopping them fine lets them simply melt into the finished dish.

TWO: At this point reduce the heat to low and add some herbs, and if you were using garlic, add it at this point also.  Garlic burns easily and then turns bitter, so always add it at the last. Stir and cook for several minutes to allow the herbs to release their flavors.

THREE: Add additional flavor at this point such as prepared broth, wine or even fruit juice.  Add your main vegetables, beans and/or chopped meats and cover with water.  

Place a lid on the pot simmer this for at least 30 minutes and better yet, up to an hour.  Add salt and pepper as needed.  Serve.

Some my favorite combinations:

  • celery, carrots, onions, with thyme and dry white wine.  Add chicken or tofu with more larger pieces of carrot and rutabaga or parsnips.
  • onions, garlic, green bell peppers with basil & oregano cooked in the oil from a jar of sun-dried tomatoes.  Add vegetable broth, sun-dried tomatoes, kidney beans and kale.
  • onions, garlic (lots), red bell peppers + one hot pepper with coriander & ginger. Add rice noodles, a splash of Lemonchello or Elderflower syrup and protein. (This combination cooks up fast so just 5 minutes will do it.)

This procedure also works with hearty bean dishes.

Diced onions, carrots, and celery sautéing in a pan with a wooden spoon.
A spoonful of colorful vegetable soup in a white bowl, showcasing ingredients like spinach, peppers, and beans.

Our favorite hack this year is using this caramelized onion jam as a base. Fast.

A jar of cranberry orange curd sits on a green plate along with triangular crackers, next to a plate of sliced cheese.
Three brown paper bags of heirloom dry beans displayed on a wooden surface, featuring clear windows showcasing the beans inside.
A refrigerated display case featuring various ready-to-eat meals, salads, fruits, and fresh vegetables, including apples, carrots, and bell peppers.
A picturesque winter scene featuring a snowy landscape with bare trees, a house adorned with lights, and a festive atmosphere.
A bowl of vibrant, chunky cranberry sauce with visible pieces of fruit, set on a textured surface.
A colorful quinoa salad topped with cheese cubes, dried cranberries, pumpkin seeds, and shredded carrots in a clear bowl on a wooden surface.
A variety of gourmet sauces, jams, and condiments displayed on wooden shelves in a store, with a focus on balsamic vinegar bottles.

If you haven’t already finished your shopping list at the Farmers Marker or craft events here in town, consider a purchase of some Canterbury and NH made fine craft here at the store. Eric, Jim, Miriam, Heidi, Andy, Sue, Steve, Jerry, Lauren, Jayne, John, Edward, Doneta, Kent, Angus and Christian would be grateful.

See ya around,

Jane and Dave

the Friday Feeding; VOL. 105

It’s your store Canterbury; it’s been our gift to you.

Yes, Dave and I run this place but it is YOUR store.  We had a vision for something we all could enjoy so we did this thing for our community.  And like all gifts, our fulfillment is not is what we receive in return, but in seeing how you enjoy it.

So this holiday season please come in, warm up, feel cozy and enjoy your gift.  

And you might even find some gifts that you want to give others.  Pay it forward.

A decorative bowl filled with various chocolate treats and lollipops, including chocolate bars topped with cranberries and pumpkin seeds, arranged with wooden sticks and wrapped in clear plastic.
A collection of jars featuring 'Fat Toad Farm' goat's milk caramel, displayed in a woven basket with shredded paper filling.
A jar of Blake Hill Heirloom Apple preserves on a wooden display, surrounded by other jars and a sprig of greenery with red berries.
A display shelf featuring wooden Christmas trees, ceramic pitchers with intricate designs, and various wooden boxes, accompanied by a winter landscape painting in the background.
A wooden shelf displaying a variety of decorative items: ceramic pitchers, a framed artwork featuring fruit, decorative teal boxes, and candles, alongside small wooden candle holders and painted pinecone artwork.
A collection of woven textiles and embroidered items, including a round plate featuring pinecones and various colorful fabrics stacked behind it.
Packages of novelty pasta, labeled 'Snowman Pasta' and 'Christmas Tree Pasta', displayed together in a festive setting.
A stack of vintage-style boxes for a log building toy set called 'Roy Toy Log Building Set - The Camp,' featuring colorful illustrations of a cabin, trees, and children engaging in outdoor activities, set against a festive background.
A display of decorative candle tins featuring festive designs, including a Christmas tree and a moon, arranged on a metal rack.
A close-up of two spice containers on a wooden shelf. The left container is labeled 'SMOKY cranberry maple dry rub' and the right container is labeled 'SALT & PEPPER MEDLEY grinder' with various peppercorns and salt visible inside.
A wooden gift basket labeled 'CANTERBURY COUNTRY STORE' filled with assorted gourmet snacks, including chocolates and cookies, adorned with a red ribbon.
Two jars of Holiday Strawberry Rhubarb Jam on a wooden shelf, labeled with 'Canterbury Country Store' and details about the ingredients.
A festive Christmas promotion poster featuring Santa, Mrs. Claus, and a store employee, with event details for December tastings and meet-and-greet sessions.

December Saturday Tastings

  • Saturday Dec. 6 – cranberry orange curd. Try it on a cookie, cracker or cheese.
  • Saturday Dec. 13 – cheese and toppings. Sample some of our huge selection of cheeses and learn how to pair them with special toppings.
  • Saturday Dec. 20 – free donuts with Santa while they last.

Watch how the store was decorated. Thank you to Mike and Maureen for helping us!

Let’s bake

Tis the season, right? When all the goodies roll out of our kitchens and we end up with abundance and after a point we say no more sugar. I offer you the following two versions of a classic favorite. My grandmothers original is not too sweet but the second version hits the mark for all the folks who have food intolerances; they are gluten-free, sugar-free, vegan and paleo.

Click on each recipe to download a printable version.

A handwritten recipe for Grandma's Snow Ball cookies on aged paper, showing ingredients and instructions.
Recipe for gluten-free, sugar-free, vegan and paleo snowball cookies with a snowman decoration.

Enjoy your holiday week-end,

Jane and Dave

the Friday Feeding; VOL. 104

Giving thanks. What we like so much about Canterbury is the behind-the-scenes unpaid, unsung heroes.  It’s extraordinary.  And especially at this time of year.

Those who clean out the gutters on our building.  You know who you are. We thank you.

Those who string the lights on our building and the center green.  You know who you are. We thank you.

Those who prune those trees in the green and beat down the brush and pick up the trash.  You know who you are.  We thank you.

And those who rake & haul, those who nail & paint and those who check & balance us so that this unlikely little store in the middle of nowhere can survive and thrive. It takes our village and we thank you.

And finally, tho they are paid, they still may be unsung, THANK YOU to the staff of our store who remain positive and have fun.  We ALL know who you are. We thank you.

THANK YOU.

A smiling woman stands behind a counter decorated with holiday items, including baked goods, a lamp, and a festive floral arrangement.
Sue
A smiling staff member wearing a Canterbury Country Store apron stands behind the counter, with packaged goods and a computer register in the background.
Shay
A smiling woman at a retail counter, wearing an apron, surrounded by various holiday-themed items and gifts.
Vicki

As you race…

… into this next week of Food, Family and Festivities know that we are here for your last minute items and holiday shopping. We are closed on Thanksgiving.

A wrapped package of cultured salted butter from Ploughgate Creamery, featuring a prominent label with product details on a wooden surface.
A package of sourdough bread stuffing mix displayed with a clear window showing the toasted bread pieces inside.
A box of Maldon Sea Salt Flakes featuring a green and white geometric design, with some salt flakes scattered on the surface.
Bottles of All Times Sparkling Cider and jugs of Brookdale Fruit Farm Apple Cider displayed in a refrigerator.
A creamy gingerbread martini in a glass garnished with a sprinkle of nutmeg, placed on a wooden surface, with gingerbread cookies in the background.
A jar of Blake Hill Pumpkin Maple Butter, featuring a label with pumpkins and the text 'Pumpkin Maple Butter' in a decorative font.
Cans of ConTooCook cider in various flavors, including cranberry and blueberry, arranged on a shelf.
A vibrant bouquet featuring sunflowers, pink and red carnations, white chrysanthemums, and delicate filler flowers, arranged beautifully on a brown background.

It’s a festive month at the store in the center of town. Click here to see all that is coming up…

Last weeks BAKED! art show reception. If you weren’t here, we are sorry you missed a good party but the show is up into the first week of January. Come see the beautiful art and amazing gingerbread creations.

A woman and a girl share a joyful moment while decorating cookies, with the woman holding a piping bag and the girl excitedly pointing at it. The setting has warm lighting and a cozy atmosphere.
A child's hand with white icing shaped like a heart, resting on a wooden table. Nearby, a small empty cup and festive items like a gingerbread cookie and a striped cloth are visible.
A young child in a purple jacket plays with a gingerbread cookie while sitting at a wooden table with a gingerbread house decoration and festive items nearby.
A cheerful woman in a purple jacket smiling and playfully pointing to her teeth while standing in a cozy indoor setting with two others nearby.
Even big girls like frosting
Two women smiling and posing together in front of decorated gingerbread houses at an art show.
Gingerbread artist Beth on the right with her mentor Jenny
A child and two adults admire gingerbread houses displayed on a gallery wall during an art show reception.
Two people engaged in conversation in an art gallery, with various artworks displayed on the walls.
A woman and a child decorating a gingerbread house during a festive event.
Two smiling individuals posing together in a casual setting, one holding a cookie and wearing a plaid shirt, while the other wears an apron with the Canterbury Country Store logo.
Dave and Jane

Gingerbread martini!

A gingerbread martini with a gingerbread man cookie garnish, set against a window with a blurred outdoor view.

I do enjoy a good fancy drink for special occasions but my complaint is that most of them on any menu feature pre-mixed chemically-stabilized liquors. Here is a fun recipe that includes just simple straight ingredients and it tastes great! Do with or without spirits, as you choose.

For each martini, place in a shaker or jar with a lid:

  • 1 drop of pure cinnamon bark essential oil (try Granite State Naturals for this or get it on Amazon)
  • 1 tsp dark molasses
  • 1T Quince syrup (we sell this; its is 100% cold pressed quince with no added sugar)
  • 3T vodka or ginger beer
  • 1 crystallized ginger cube
  • 3 ice cubes

Shake very well until all is blended and cold. Pour into a glass reserving the ginger cube. Top the martini with 2oz (1/4 cup) of plain sparkling water. If you really like ginger like I do, put the ginger cube into the glass to continue flavoring the martini.

Cut a slice in the reserved ginger cube and put it on the side of the glass along with a gingerbread cookie if desired. OR if you really like ginger like I do, put the ginger cube into the glass to continue flavoring the martini! Enjoy!

A gingerbread martini with a gingerbread cookie garnish, placed on a table near a window, showcasing a scenic view outside.
A jar of cold pressed quince syrup with a yellow label featuring a quince illustration.

Have a happy thanksgiving,

Jane and Dave

PS Don’t forget to reserve some of Betty’s squash rolls to pick up on Wednesday. We committed to a bunch made fresh for the store and we gotta sell em!

the Friday Feeding; VOL. 103

Set your table.  We are bringing out more and more from our kitchens to help you do just that.  Whole food that is prepared fresh with no additives using our own time-honored recipes.  Family fare that we have gathered around to warm our spirits. And your seasonal favorites to make you feel at home.

To quote a new customer who was in this week as she walked around our table and gazed into the freezer; “It is so cozy and yummy in here!”  We hope you feel that way too.

A rustic wooden table displaying various jars of jams, spreads, and gourmet items, alongside brown paper bags of flour and other ingredients, with shelves of canned goods in the background.
A jar of orange cranberry chutney with a label displaying the product name and ingredients, sitting on a wooden table.
A bowl of homemade cranberry sauce with a glossy finish, featuring chunks of cranberries and a floral-patterned rim.
A bag of sourdough bread stuffing mix displayed on a wooden surface, showcasing its contents through a clear window. The packaging is labeled 'CANterbury COUNTRY STORE' and mentions that it is toasted and seasoned with herbs, making 10 cups of stuffing.
A bowl containing a serving of savory stuffing made with bread, celery, and seasonings.
A jar of Harrowgate Fine Foods Traditional English Cranberry Orange Curd placed on a wooden surface.
A display of jars of Blake Hill Gourmet Fruit Pie Fillings, featuring Montmorency Tart Cherry and Luxury Fruit Mince Pie Filling, arranged on a wooden stand with a pumpkin in the background.
A jar of fresh ginger pear chutney from Canterbury Country Store, placed on a wooden table.
A smiling employee stands behind a checkout counter decorated with seasonal flowers and festive decor, including a lamp and various promotional items for baked goods.

We have some new cheeses coming in today Friday just for this season. All three are award winning and really special.

Red Rock cave aged cheddar style 

This unique American cheese combines the creaminess of a well aged cheddar with the tangy notes of blue cheese.   It has a rich balance of fruity and savory flavor notes, and is striking in color with the addition of annatto seed, which makes it a beautiful addition to your cheese platter. Aged 6-9 months

Withersbrook Blue washed natural rind style

This unique blue brings all the flavors of the season by taking a well aged tangy blue and washing its rind with Ice Cider.  (Ice Cider is made from fermenting frozen apples.) The resulting flavor combination is that of a fruity/nutty, sweet cream cider cocktail.  Good on every cheese platter or on top of a steak.

Harbison bloomy rind brie style

This seasonal cheese is a must for every cozy fire-lit winter night.  This woodsy, sweet cream, soft cheese is wrapped in spruce bark to compliment its flavor but also enables the cheese to be contained when warmed to oozy perfection.  Slice a thin bit of the top off and toast in a 300’ oven or in front of your fire until it melts.  Top with toasted nuts or drizzle with pine cone bud OR quince syrups.  Avail. here. Serve with crusty bread or a plain butter cracker.  OMG. 

These prepared meals are in our freezer & cooler right now. If your favorite is sold out when you get here, know that more will be coming.

Turkey Meat loaf over root veggie purée, Chicken pot pie, Tourtière Pork pie, Shaker Pork and Apple pot pie, Tamale Pot Pie, Chop Suey, African Sweet Potato Stew, Mac ’n Cheese with curds, BLT Mac ’n Cheese, Chunky Tomato soup, Broccoli Cheddar soup, Special soups, Shaker Baked Beans, 3 Bean Chili, White Chicken Chili, Big Beef Chili, pizza 

A bowl of creamy pasta adorned with shredded cheddar cheese, resting on a wooden surface.
Sliced turkey meatloaf served over a smooth root vegetable purée in a bowl.
A freshly baked pizza topped with sliced pepperoni, black olives, and yellow and orange peppers, served on a black slate board.
A colorful arrangement of autumn elements, featuring a large pumpkin, various gourds, vibrant leaves, and a turkey, evoking a cozy Thanksgiving theme.

Making by hand

I like to “think” with my hands. While others may think when taking long walks, the more I use my hands the more I can solve the problems of the world.  (read my poem that is hanging in the new art show in the Feed Loft). 

There is a tradition in some cultures of making food by hand to adjust ones thinking, to right the wrongs and then plate out the gratitude for what we do have.  This is the season for that after all.

One of things I love to make by hand is pasta.  The methodical repetition is soothing and leaves much room error that only provides the mark of the maker.  There is no such thing as perfection and certainly not with pasta making.

I offer you this seasonal recipe to try at home that you cannot flub.  Enjoy the process!

Pumpkin gnocchi with browned butter & sage sauce

A bowl of pumpkin gnocchi topped with creamy sauce, surrounded by a wooden bowl of grated cheese and a ceramic jug, set on a textured tablecloth.
Made by hand: Andy Hampton pottery bowl and mug, Miriam Lebby’s hand woven dish towel as a place mat, Jim Wood’s turned wood bowl, Dan Dustin carved wood spoon.

Mix together in a bowl until loosely blended:

  • 1 cup all purpose flour
  • 1/2 cup semolina flour (available in the Bob’s Red Mill section of the grocery store)
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1 tsp table salt
  • 1/2 tsp ground nutmeg

Scoop the dough out to a working surface like your clean countertop or a cutting board.  Knead the dough with the palms of your hands until it is smooth and mixed together; a couple minutes.  The dough will be slightly sticky. Form into a ball.

Cover the ball with your mixing bowl and let it rest for 30 minutes to let the dough hydrate and develop texture.

Ingredients for pumpkin gnocchi including flour, semolina, canned pumpkin, egg, salt, and nutmeg in a mixing bowl.
Close-up of a mixture of orange-colored dough with flour on a dark surface, showing the texture and consistency for making gnocchi.
A ball of orange dough on a dark countertop, indicating the preparation of pumpkin gnocchi.

Cut the dough in two pieces, roll each in a rope about a 3/4” thick.  Slice the rope into 1/2” pieces that will become your gnocchi.  If you want to have fun and get fancy, roll the pieces on a gnocchi board with your thumb to create the traditional gnocchi shape. NOTE: You may need to flour your gnocchi a little bit before rolling on the board.

A wooden bench scraper resting on a dark surface next to a roll of orange dough that has been cut into small pieces, ideal for making gnocchi.
A wooden board with shaped pumpkin gnocchi pieces, scattered on a dark surface.

Bring a large pot of water to a boil and add the gnocchi.  When the water comes back to a boil cook them for 5 minutes to a firm chewy texture or 10 minutes for a softer texture.  Drain and serve with melted butter and parmesan cheese or browned butter & crispy sage with cheese if desired.  I like sprinkling with pine nuts as well.

Browned Butter and Crispy Sage Sauce

See how to brown butter in a previous post, VOL. 96 click here

Brown one stick of unsalted butter over medium low heat.  When butter is browned add thin slices of 8 sage leaves and fry for 1-2 minutes until crisp.  Remove from heat immediately.

Chopped sage leaves on a black cutting board, with a whole sage leaf beside the pile.
Close-up view of bubbling browned butter with sage leaves in a stainless steel pot.
A bowl of pumpkin gnocchi topped with pine nuts and cheese, served with a side of grated cheese, a small bowl of edible garnish, and a glass of beverage, placed on a textured tablecloth.

And that’s not all folks…


Ring in the holiday season with our festive Gingerbread celebration tonight!  In honor of our newest art show in the Feed Loft, “Baked! Visual recipes of our favorite holiday bakes.”, featured artist Beth Blair will be baking her fancy gingerbread cookies for us to eat and the store will be pouring local.apple cider and Contoocook Hard Cider. Friday night Nov. 14 from 5:00-6:00pm

See all of the artists work on show now through January 4.

Cans of Contoocook cider displayed on a shelf, featuring labels for Cranberry and Blueberry flavors.
Bottles of All Times Sparkling Cider and jugs of Brookdale Fruit Farm Apple Cider on a refrigerator shelf.
A gingerbread house decorated with bright yellow frosting, featuring the words 'BIG BIRD FARM' on the front, and adorned with decorative elements like candy and edible decorations, set against a window backdrop.
A gingerbread house decorated with a green wreath, star-shaped cookies, and colorful icing, with two mini Christmas trees nearby, surrounded by festive candy.
A festive gingerbread house decorated with colorful icing, candy, and shaped cookie elements, featuring a snowy base with a sugar decoration path, a small candy tree, and a snowman made of icing.
A smiling woman wearing a cap stands behind a table filled with colorful gingerbread house decorations, showcasing her creations. The background features a quilted wall hanging and various festive gingerbread items.
A framed artwork depicting a whimsical gingerbread house made from natural elements, alongside an embroidered snowflake sugar cookie design displayed in an embroidery hoop.
Colorful quilt featuring a pattern of houses with various designs, including snowmen and candy canes, bordered in red.

See you ’round Center,

Jane and Dave

the Friday Feeding; VOL. 102

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.

the Friday Feeding; VOL. 101

This week-end…continuing the tradition of the once LNHC Open-Doors Open-Studio tour, many Canterbury artisans will be strutting their stuff in their studios this week-end. And for those who do not have a studio open, we continue to feature their work here at the store. Come see what is new and what will be here soon!

A display shelf featuring various handcrafted items including wooden boxes, ceramic mugs with tree designs, decorative items, and a framed autumn landscape photo.
A stack of colorful hand-woven dish towels displayed on a wooden shelf, with a sign indicating they are made by Miriam Lebby from Concord, NH.
Wooden kitchen utensils displayed on a wall, including spoons, spatulas, and brushes, with labeled descriptions.
Display of pumpkins and gourds on wooden crates labeled 'CANterbury COUNTRY STORE' located inside a store.
A woman standing at a counter in a store, holding wooden boxes and next to a vase of colorful flowers.
Close-up of a baseball cap with a leather patch featuring the text 'CANTERBURY COUNTRY STORE' and a tag indicating it is a Richardson Original 112 Trucker cap.

The value of tradition.

“Tradition is a belief, custom or practice passed down from one generation to another within a group or family”.

When things seem shaky, going back to what once was issues a little comfort. It’s familiar. It’s settling. And old becomes new again. [And oh how those Tik-Tok-ers try to create new “trends” with old].

Our store is old (although it’s new) and we are old (although we are new to the store). Regardless of age, it’s been our mission from the beginning to embrace the traditions of our community at large and the long standing history of our foot print here in this town and in this state.

This week…

Audrey from the Danbury Country Store came for a visit as we had visited their store a couple weeks back. She grew up in that store and learned to ride her trike in the upstairs ballroom. She and her brother revived the tradition. We agreed to stick together as storekeepers.

We lured Lorrie Carey of Marshall’s flowers back out of retirement so we now have her flowers again! And she brought us one of the original flower buckets her grandfather used 68 years ago for his flowers. She remembers as a girl being tasked with soldering up the leaks in the buckets. She has brought flowers to the Canterbury Country Store for over 25 years…continuing the tradition.

A woman stands next to the open trunk of a blue SUV filled with flower bouquets in brown wrapping, with a large gray bucket in front.
A colorful bouquet of flowers wrapped in paper, featuring yellow, pink, and purple blooms, displayed in a rustic pot.

Wrapping up this week was one more tradition that Jane started 40 years ago then Dave joined in then Canterbury friends joined in and now the store is host. The Pumpkin Carving contest.

Three individuals on a porch, reviewing pumpkin carving entries. Decorative fall foliage hangs above, with carved pumpkins on the railing and in front.
Judging the entries.
A child in a colorful costume interacts with a large, glowing jack-o'-lantern outside a store, surrounded by autumn decorations.
checking them out
Three people celebrate Halloween outdoors, with one dressed in a ghost mask and robe, a child in a blue jacket holding a pumpkin bucket, and a woman in a stylish witch costume with a blue hat.
wining contestants

How to move a 425lb. Jack-0-lantern

Three people using a tractor to lift a large pumpkin onto a truck bed outdoors, with trees and buildings in the background.
A person loading a large pumpkin onto a truck using a tractor at the Canterbury Country Store.
A large pumpkin being transported on a flatbed near the Canterbury Country Store, showcasing the store's exterior decoration with autumn elements.
Three individuals carefully carving a large pumpkin on a wooden pallet, surrounded by autumn decorations and smaller pumpkins in the background.
Two men carving a large pumpkin in front of a storefront, with smaller pumpkins and decorative plants visible in the background.
A person kneels next to a large carved pumpkin with a smiling face, set against a backdrop of a country store decorated for fall.
Mike Bertalone of giant pumpkin growing and carving fame

Its been a fun week and the upcoming holidays will be bringing even more cheer. We hope you can settle in and come see us at the store for warm hugs and the comfort of tradition.

A welcoming storefront of the Canterbury Country Store, featuring seasonal decorations and a cozy vibe.

Click here for Novembers menu

Try this at home…

Autumn Spiced Snack mix

A bowl filled with a mix of raw nuts and seeds, including cashews, pecans, and pumpkin seeds, with a wooden spoon resting inside.

Toss together, the following, mixing well to coat:
3 cups mixed raw (not toasted) nuts and large seeds. Here I used cashews, pecans and pumpkin seeds.

  • 1/4 cup sunflower oil (Try SunFox Farm’s oil that we sell)
  • 1/2 tsp Hickory liquid smoke
  • 1 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/2 tsp ground ginger
  • 2 tsp Maldon Sea Salt flakes (we sell these)
  • 1/8 tsp ground cayenne red pepper; optional
A green bowl filled with a mix of raw nuts and seeds, including cashews, pecans, and pumpkin seeds.
A close-up view of a mixed nut and seed snack blend, including cashews, pecans, pumpkin seeds, and spices, in a metal bowl.
A mixture of raw nuts and seeds, including cashews, pecans, and pumpkin seeds, spread out on a baking sheet lined with parchment paper.

Spread out on a baking sheet and place in preheated 350’ oven. After 5 minutes carefully toss the nuts with a spatula and bake for 5 more minutes. Let cool then serve.

Bowl by Andy Hampton and spoon by Dan Dustin from our personal collection. See more of their work at the store!

Have a great week-end,

Jane and Dave

the Friday Feeding; VOL. 100

One hundred Fridays and our 100th Friday Feeding reading!  Celebrate all that writing with us in a review of your favorite posts!

One year ago today VOL. 52 we wrote about the the weed-end activities, just like are actually happening this week-end! We included a recipe for maple SWEET POTATO fudge and wrote about the differences between yams and sweet potatoes.

Read the Friday Feeding; VOL. 52 CLICK HERE

Two years ago today VOL. 2 of the Friday Feeding, we had just opened the store and gave you a behind the scenes look at our kitchen. We talked about our recycling practices then and we are still doing them today. Great photos of your friends too.

Read the Friday Feeding; VOL. 2 CLICK HERE

The post that got the most comments from Facebook readers and from email subscribers was VOL. 72 when we unveiled and thanked the Tirrell-Wysockis for the beautiful stained glass window hanging in the store. The post also included some education on the nutritional benefits of Chlorphyll and a recipe for a green smoothie.

Read the Friday Feeding; VOL. 72 CLICK HERE

The recipe that has gotten the most excitement and comments was the recipe for “Mounds” Cocoa Coconut Granola in VOL. 26. It featured organic cacao nibs by NH based Loon Chocolate. We have these back in stock now!

Read the Friday Feeding; VOL. 26 CLICK HERE

Stock up

Newish to the store is our bulk section that we are continually adding to. You have told us how much you liked certain offerings, like our chocolate & dye-free baking and our quinoa bowl, so we decided to bulk out those raw ingredients for you to cook with at home. We buy 50 lbs at a time of most of our ingredients so we are sharing the love and in turn getting you a good price. Check out the shelves now, and as the holidays approach, before you hit the big box stores…we’ll save you money.

A display of various organic food items in paper bags, including rolled oats and different types of beans, arranged on a wooden shelf.
A shelf displaying various chocolate products, including bags of chocolate chips, baking cocoa, and cacao nibs from Loon Chocolate.
A shelf displaying various types of sprinkles and baking ingredients in colorful packaging.

Plan ahead

We will have many offerings for your Thanksgiving table including–yes it’s true–fresh pies baked with our house-made flaky butter crust and real whole ingredients; nothing canned or previously frozen commercial ingredients. Next weeks post will include the menu.

A slice of chocolate pecan pie with decorative cookie cutouts on top, served on a white plate.
Autumn-themed illustration featuring a decorated pumpkin, corn, colorful leaves, and a turkey against a white background.
A slice of pecan pie adorned with decorative crust cutouts on a white plate.

We hope to see you round the center tomorrow night for all the Halloween festivities. We’ll be open!

Jane and Dave

A group of three people, two adults and a child, are interacting in a store. One adult wears a hockey jersey and holds a cup, while the other adult, wearing a blue hoodie, looks on. The child is dressed as a character in a wizard costume with glasses.
A woman dressed as a witch with a large hat and colorful scarf stands in a store holding a sign, while a child in a robot costume and another child in a purple outfit are beside her.
A man wearing a blue coat and bow tie stands in a store with two children, one in a green jacket and the other in a beige costume, each holding plastic bags. The store has various products and decorations visible in the background.
Three people in Halloween costumes smiling together in a decorated indoor space.
A person dressed in a black hooded costume, holding a brown paper bag, standing outside a storefront during autumn.
A person with a curly wig and glasses, wearing a patterned shirt and necklace with a peace symbol, stands indoors.

the Friday Feeding; VOL. 99

What do chocolate-pumpkin Whoopie Pies, Jack-o-lanterns and tomb stones have in common?  It’s the Halloween History events in Canterbury town center starting next week!

The history of our little village is huge and it all sits at our door step.  The rolling cemetery across the road dates back to the late 1700’s and resting there are many of the original storekeepers.  David Foster who ran a store at the corner of Kimball Pond and Morrill roads, John Greenough and sons who ran a store and post office from the little Cape next to the Elkins Memorial Building on Kimball Pond road, Abiel Foster who ran a store near or from the big white house right next to the store.

Many of their neighbors resting along side them, and maybe even them, will be on the Canterbury Tales cemetery walk.  And for some good reading about the more contemporary storekeepers leading up to present day visit our About page.

A list of the storekeepers of Canterbury Centre from 1767 to 2023.
A picturesque cemetery scene featuring autumn foliage with vibrant orange and yellow leaves on trees, gravestones scattered throughout, and a stone wall in the foreground.

OPEN LATE next week:

  • Thursday 10/23  OPEN till 8 Canterbury Tales cemetery walk
  • Friday 10/24 OPEN till 7 Canterbury Tales Town Hall
  • Saturday 10/25 OPEN till 8 Our pumpkin Carving Contest and town trick or treat Halloween

Enter our Pumpkin Carving Contest!

CLICK HERE for all the details

A close-up view of a plate piled high with chocolate pumpkin Whoopie Pies, decorated with colorful sprinkles.
A bag of 'Pumpkin Surprise Muffin Mix' from Canterbury Country Store, placed next to small decorative pumpkins on a white surface.
Pumpkin muffins at home!

Whoopie! Pie that is.

The Whoopie Pie is a New England classic cake & frosting snack first recorded here circa 1920, and there is a raging debate over which state baked it first.  It seems to have morphed, tho, from a Pennsylvania Dutch/German recipe that came here from Amish country. A bakery in Massachusettes grabbed it as their own and our neighbors in Maine have crowned themselves the originators and the goodie is their official state treat.

Depending on who you talk to or what you read out there, New Hampshire has also adopted the cake-pie as though it is our first born.  In honor of this craving we have whipped up a new flavor for these next couple weeks, a chocolate pumpkin Whoopie starting this week-end.

Week-end offerings at the store: meat loaf sandwiches, focaccia pizza bread slices, apple crisp, whoopee pies and soup.

Comfort foods.

“Things that help to alleviate a difficult situation, the easing or alleviation of a person’s feelings of distress, the pleasant lifestyle secured by them.”

Many of you have said to us that the reason you shop at the store and buy our food is for comfort. We get it. That is why we make what we make. And when we all feel unsettled a little love on the plate goes a long way.

Here is a very simple French Toast recipe that is a wonderful go-to when you have some good hearty bread around, like the Sunnyfield bread we carry or like Big Tree makes here in town. Healthy, fermented sour dough bread plumped with spongey custard, browned in butter and topped with a fruit spread…pure comfort. Old dried out bread works great in the recipe.

Sunday French Toast

Sliced French toast topped with fruit spread and dusted with powdered sugar on a decorative plate.

Slice up 4 pieces of bread at least 1/2″ thick.

In a medium sized bowl or measuring cup, beat together the following until smooth:

  • 3 eggs
  • 1 cup heavy cream
  • 2T light brown sugar
  • 1/2 tsp nutmeg
  • 1T whisky [I learned this from a San Francisco fireman] OR 1 tsp vanilla
A metal mixing bowl containing eggs, heavy cream, light brown sugar, and ground nutmeg, ready for a French toast recipe.
Slices of brown bread soaking in a mixture of eggs and cream in a glass dish.
Slices of bread soaking in a creamy egg mixture in a glass dish.

Pour the beaten liquid into a 9×13″ pan. Place the bread in the liquid. Let one side soak up the liquid for 15 minutes then flip to let the other side soak for 15 minutes, 30 minutes total.

Warm a frying pan on low and place 1T butter in it. When melted, spread it around and place two slices of bread. Cook low and slow to develop the tender custardy interior. Flip when lightly browned and cook the other side until also lightly browned.

Serve with a smear of fruit butter…I used our Pumpkin Maple butter. Using a strainer, sprinkle a bit of confectioners sugar over all to serve it pretty. 🙂 YUM. NOTE: Dave likes maple syrup all over his for a more sweet version.

Two slices of French toast topped with a fruit spread and dusted with powdered sugar, served on a colorful plate.
Jar of Blake Hill Pumpkin Maple Butter with a decorative label featuring pumpkins.

Have a great week-end and we’ll see you ’round the store,

Jane and Dave

the Friday Feeding; VOL. 98

As the store crescendos into our last colorful week-end with Jordon Tirrell-Wysocki’s Celtic fiddling and a hoorah of celebratory local foods, we invite you in to show off local. The leaf peeper tourists are coming and they love our town so they will love you too. See more about the week-end at the bottom of this post.

A vibrant autumn tree with bright red leaves, showcasing a stunning fall landscape, with a child playfully running in the foreground.
Photo courtesy of Emily Butler
Two children sitting at a wooden table near a window with colorful autumn-themed decorations. The boy is wearing a brown t-shirt and yellow shorts, while the girl is wearing a light green t-shirt with a colorful design.
Friends meeting here for ice cream
A person raking colorful autumn leaves under a large maple tree with vibrant orange foliage, in front of a house, on a clear blue sky day.
Photo courtesy of Emily Butler
Exterior view of a store entrance decorated for autumn, featuring pumpkins, corn stalks, and string lights, with a welcoming atmosphere.
A fresh salad in a round bowl featuring mixed greens, shredded carrots, halved grapes, cucumbers, and pumpkin seeds, accompanied by a small container of dressing.
Autumn salad with pumpkin vinegarette dressing. Its good!
Two decorative ceramic pitchers with leaf patterns, one in teal and the other in a brownish hue, displayed on a wooden shelf.
Lori Rollason’s new sgrafffto pitchers!

Autumn fruit.

The quince.  Such an old fashioned fruit.   We don’t see them for sale any longer with their pear-shaped hard-to-cut-into flesh and astringent sweetness.  They make good jam that jells up well though–because of that tartness–and the seeds, when cooked, make a squiggly clear salve that heals the skin like aloe. The Shakers here in Canterbury grew and used the quince for those applications.  I borrowed their technique for that healing gel and it is incorporated into our 3 in 1 face and body lotion.

Made available to us is the most beautiful quince syrup from a farmer in Italy* who cold presses the fruit to produce an earthy tart-sweet drizzle–like molasses– to be used to flavor your drinks, and food.  Sue and I fell in love with this so ordered just one case thinking you might also like this little luxury item in preparation for the holiday season.  We are sampling it this week-end. 100% quince, no sugar.

A jar of cold-pressed quince syrup with a yellow fruit illustration on the label, showcasing a decorative design.
A bottle of quince and cranberry 3-in-1 lotion from Canterbury Country Store, featuring a pump top and a label detailing its uses as a face cleanser and moisturizer.
Illustration of two quinces, one whole and one sliced, highlighting the fruit's unique shape and texture.
Illustration of a quince tree branch featuring yellow quinces and flowers, with green leaves.

Dave and I have a history with the quince.

When Walter Goodwin’s land across the road from us became ours, one “Charlie Brown” quince tree remained there, gnarled and split probably from a lightening strike.  Dave loved that tree back to an assemblance of fruitiness with it’s wee branches and short stature pruned so carefully and fed grown-up food.

After a few years it finally blossomed and in that first year of health, 2 quinces were born!  Confetti, ticker-tape, brass band! But, sadly, a good meaning neighbor with a very BIG Back Hoe reversed over the very SMALL and not very visible quince tree leaving not even a whisper of a taste for us. Weeping.

In retirement, we said,  we will plant another one…but we did a store instead.  There is always Someday.

And then there are pawpaws.

Native to North American, this unique and flavorful fruit seems to be a flavor mix-up between a mango and a persimmon. Filled with large, slick seeds they are a wonderful and very tactile eating experience. Sweet and custard like, they are simply incredible. They are ripe now and growing in Laurie Lockwood’s garden so she brings them into us for you. Come and get them while they are here.

A whole and halved pawpaw fruit showcasing its smooth, custard-like flesh and large seeds, set against a wooden surface.
A basket filled with ripe pawpaw fruits, showcasing their elongated shape and greenish-yellow skin with dark spots, resting on a bed of straw.
A woman holding a basket of fruit stands in front of a display of colorful local foods and products in a store.
Laurie and her pawpaws.
A variety of pawpaws displayed on a wooden table.

Ideas for using these autumn fruits.

Pawpaws…

  • simply eat them
  • scoop out the flesh and blend with yogurt for a dessert with perhaps a drizzle of honey or quince syrup and a few nuts
  • use very ripe pawpaw flesh to make a steamed pudding
  • use very ripe pawpaw flesh to make a baked bread pudding scooping in the fruit with the bread.
  • make a decadent smoothie

Quince syrup

  • add 1 tsp to your favorite cocktail recipe instead of bitters
  • drizzle over yogurt or ice cream for a tart/sweet topping
  • drizzle over cooked vegetables like the following recipe…

Butternut squash with a quince crumble

This is really good. The tart fruitiness of the syrup compliments the natural sweetness of the squash to make an autumn flavor profile without all the sugar or spice.

Cut your squash in half. scoop out the seeds and place into a greased baking pan upside down. Pierce the squash all over with a knife to allow steam to escape and the for the squash to cook evenly.

Place in a 350 degree oven and bake for one hour or until the squash squishes when you press on it with gloved hands. Thick baking pans take longer. Smaller squash take less. Do the squish test.

Meanwhile make a crumble topping. It will set up while the squash is baking.

Mix together and squish into clumps:

  • 1 cup almond flour, finely ground
  • 2T melted butter
A halved butternut squash with seeds removed on the left and a whole butternut squash on the right, both placed on a metal tray.
A bowl filled with crumbly almond flour mixture, showing a fine texture and light color.

Once the squash is cooked, cut into slices and place in baking dishes or back in the pan. Salt and pepper each slice then sprinkle the squash with the crumble. Put back in the oven and raise the temperature to 375 degrees and bake for 15 minutes until crumble is brown.

Remove from oven and drizzle with quince syrup, about 1 tsp per serving. Serve immediately. Wow.

Baked butternut squash topped with a crumbly almond flour topping.

THIS WEEK-END:

Saturday October 11, 12 noon to 2pm…

A Celtic Fiddling celebration with Jordan Tirrell-Wysocki!

Celebrate peak Fall foliage this week-end with one of Canterbury’s own! Returning to our Feed Loft, like last year, the store will reverberate with Jordan’s stirring original and toe-tapping music.

A musician playing a violin, wearing a flat cap and a plaid shirt, with a textured background.

Festive eats…

Home made chowder all week-end, Whoopie pies, local apple crumble, focaccia pizza bread, samples of quince syrup & special cheeses and too much more to mention. You will HAVE to stop by!

See you this week-end,

Jane and Dave

A picturesque scene of a park featuring a gazebo, a tall evergreen tree, and colorful autumn foliage under a bright blue sky.

*It is our desire to carry as much local farm products as possible. If you are a farmer or know of a farmer with something special we can carry, please let us know.