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.

the Friday Feeding; VOL. 97

Boo!  October is here and whether you are a kid proper or one at heart, this month brings on a little heart-thumping excitement. Nature is putting on its final show of color and we humans ramp up with our own.

A package of fall harvest pasta featuring colorful shapes like pumpkins and leaves, with the label reading 'fall harvest pasta' and notes about its whimsical personality.
A close-up of a pumpkin-shaped soap resting on a wooden surface, next to its packaging labeled 'Pumpkin Soap' from Canterbury Soapworks, showcasing the product in a cozy store setting.
from Vicki @ Canterbury Soap Works
A Halloween-themed candy display featuring colorful candy corn and a candy-shaped decoration resembling a pumpkin with frosting.
A close-up of a pile of yellow bell peppers in a basket, showcasing their vibrant color and smooth texture.
from Ben @ Grand View Farm
A collection of artisan candles with a 'Harvest Moon' label, displayed on a wooden surface.
Autumn candle without the stink 🙂
A carved pumpkin with a cheerful face, lit from within, sits on a counter next to colorful autumn leaves, showcasing a cozy fall atmosphere.

The store loves October because we are putting out our bounty for the season leading towards the year-end crescendo of special offerings. Because there are more of you who shop here this time of year, the more we can sustain the variety of offerings.

A display of various bottles and jars on a wooden shelf in a store, featuring condiments like balsamic vinegar and specialty oils.
An assortment of gourmet spreads displayed on a wooden shelf, featuring jars of caramelized onion jam, black olive spread, pistachio spread, and more, set against a blurred background of packaged goods.
A jar of Divina Black Olive Spread with a black lid, labeled for 7 ounces, showcasing its rich and dark texture.
A jar of Dalmatia Fig Spread with a yellow lid and an attached label featuring a fig illustration.
A jar of Traditional English Lemon Curd with a label displaying the brand 'Harrowgate Fine Foods' and a net weight of 10.5 oz.
Bottle of lavender simple syrup with a label featuring lavender flowers and a sunset over fields.
Made in NH


Our bake case expands this time of year too. Pie slices, cakes slices and warm focaccia pizza each week-end and Dave’s meat loaf sandwiches will reappear when the weather cools.

A slice of caramel apple pie served in a brown cardboard container, with a crumbly topping and a hint of cinnamon.
A freshly baked lemon olive oil muffin topped with a light glaze, displayed in a paper liner, on a dark surface.
A close-up of a chocolate dessert square with a smooth top layer and a crumbly bottom, presented on a brown paper liner.

Local focus

If you are farmers market shopper you will recognize Lee and his special olive oils.  We carry them too and he was in this week explaining his process to us.

Man holding bottles of olive oil in a store, with shelves displaying various products in the background.
A man holds two bottles of olive oil while standing in front of a shelf stocked with various products, including jars and bags, in a store.

Lee lives in Manchester, NH but maintains a 4th generation olive farm in Lakonia, Greece where he spends most of his winter.  He leaves for there again this month to harvest olives and press the oils to return home to Manchester, NH in late winter/early spring after pruning the trees.  Home again he stores the oil in large tanks and lets them sit for a bit.  This sitting process allows the solids to settle to the bottom in a self-purification process while still maintaining the flavor and bite of a truly fresh olive oil.  

Traditional olive oils are strained and purified for a long shelf life but Lee’s organic extra virgin olive oils are timed to be used fresh.  He keeps our shelves stocked this way. 

He makes two varieties; one from the traditional small Koreneiki olive producing an oil that is dark green in color with a grassy robust flavor and that peppery finish of a fresh olive oil. The second variety is from a kalmata olive not generally used to olive oil making.  He presses the smaller more flavorful kalamatas to produce an oil that is lighter and more buttery than the traditional oil and still with that peppery finish of a fresh olive oil. All his oils are organic and cold-pressed which preserves the healthy healing benefits of good oil rich in linoleic fatty acids.

All olive oils, and especially a fresh olive oil, have a lower smoking point than most cooking oil—325°—so frying and cooking with them means not blasting your heat source.  Still, Lee fries chicken and french fries in his oils so 325° is proven to work for most applications.  I asked about roasting in higher heats.  Because the oil is not directly in contact with the heat source it can sustain a much higher temp.  He said his grandfather is famous for his roasted dishes using their oil.

But simply eating the oil fresh poured over a salad or drizzled on to finish a pasta dish or anything roasted, you get the tremendous benefits of the healthy healing properties of good olive oil. Its delicious.

A man standing in an olive grove, gesturing towards olive trees with fallen branches on the ground.
Olive oil extraction equipment showing the process of cold-pressing olive oil, with green oil flowing into a stainless steel container.

Baking with olive oil?! I do and so do the Italians and Greeks!

Citrus Olive Oil Cake

Our delectable Lemon Olive Oil Muffins are the #1 favorite with our customers so I thought perhaps you might enjoy this easy recipe that has a similar taste using good olive oil instead of butter.

Mix together by hand or in a mixer:

  • 1 tsp lemon or orange essential oil (we sell these) OR 1T fruit rind zest
  • 3/4 cup whole milk
  • 1/2 cup + 2T Lakonia Kalamata extra virgin olive oil
  • 1 1/2 cups white sugar
  • 2 eggs

Add to the above mixture whisking/mixing until smooth:

  • 2 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp table salt

Spoon into a greased and floured standard size loaf pan and bake at 350 degrees for 40-50 minutes until a toothpick inserted comes out clean. Let cool in pan for 10 minutes then turn out onto a rack to cool. If you care to glaze the cake, place the rack over waxed paper or parchment to catch the drips.

Citrus glaze

Mix together:

  • 1/2 cup confectioners sugar
  • 2 tsp boiling water
  • 1/4 tsp lemon or orange essential oil
  • Tint with yellow or orange food coloring if want a Halloween vibe!

If you want the glaze to be more frosting-like let the cake cool completely. Otherwise the glaze will soak in making a more moist sticky type of cake. Serve by the slice.

A freshly baked lemon olive oil cake loaf with a golden crust and a sliced portion revealing its moist, soft interior.

Stop by the store this week-end to sample lemon curd and cheese!

See you soon,

Jane and Dave

the Friday Feeding; VOL. 96

Ready, set, Autumn.  Of apples and pumpkins and cider and donuts…

Of firelight above us and ochre below… of downturned gardens and final harvests. Of neighbors and feasting and sharing our spaces, and the primordial urge to stock our larders with provisions that will nurture us in the months to come.

A close-up of a glazed chocolate cookie sitting on a piece of parchment paper, with a small, decorative pumpkin in the background.
Pumpkin chocolate muffins!
A basket filled with local Honey Crisp apples, with a price tag reading $1.75 each, from Epping, NH.
Two bottles of Brookdale Fruit Farm apple cider on a wooden table, one large and one small, with labels indicating 100% all-natural ingredients.
Local cider
A view of a cozy storefront decorated for autumn, featuring corn stalks, flowering plants, and cozy lighting.
Colorful autumn foliage with vibrant yellow and orange leaves among green trees, showcasing the beauty of fall.
A close-up of colorful autumn leaves scattered on the ground, featuring shades of red, orange, and brown, alongside pine needles and a wet, moss-covered rock.
A close-up image of a container filled with creamy corn salad, featuring kernels of corn mixed with chopped green peppers and a creamy dressing.
Late harvest street corn salad
A bottle of boiled cider with a red label, positioned next to two fresh apples.
Autumn cooking basic.
A close-up view of a freshly baked, golden-brown cake, cut into square pieces and topped with sparkling sugar.
Maple cider gooey bars
A display of various whimsical earrings featuring ghost, pumpkin, apple, candy corn, and witch designs on brown cards labeled 'MoodiChic Jewelry' and 'KIND FINDS'.
New from Jenn & Heidi
Artistic wooden flower sculpture with vibrant orange petals and red accents, featuring green details in the center.
Sculpted canvas art for table or wall by me
A decorative arrangement of orange flowers and branches in a silver metal vase, positioned near a wooden countertop in a cozy interior with a window in the background.
Sit thee down.
A shelf display featuring jars of pumpkin maple butter and a selection of artisanal cheeses, alongside wooden cheese utensils and a sign with information about the products.

Store news…

The Glines family Sloping Acres farm is done selling corn this year saving what is left for livestock.  But just south of us in Epping, NH—where it is warmer—Brookdale Farm has sent us some really sweet late harvest corn and some Honey Crisp apples and the last of their peaches. 

AND, if you can believe it, our northern friends have planted a fall harvest crop of strawberries rivaling the sweetness of summers.  But don’t blink.  Wednesday’s delivery was gone by Thursday.  More coming today Friday.

OCTOBER is a busy month here! Click here to visit our events page…

Meet the artists party TONIGHT Sept. 26, 5-6pm. Dave is making pizza and I will be pouring some great wine that hails from our home town.

Jordan TW will be entertaining us with his Celtic fiddling. Upstairs in the Feed Loft Columbus Day week-end Saturday October 11, 12-2pm

Town Halloween celebration and Pumpkin Carving Contest! Saturday October 25.

Autumn cooking.

Cooking with and preserving apples is a fall tradition that dates back…well, forever ago. The sweetness of the apple is the lure because the sugars in them aid in fermentation to produce alcohol (one way to preserve apples). And those same sugars concentrate when apples are dried so pies were naturally sweet made from them, tossed into any other baked “pudding” or stewed dish sweetened it up thus enhancing all the other flavors in the dish. Sugar and salt have a way of doing that (but that is a science lesson for another time).

A New England tradition is to take the freshly pressed apple cider and boil it down to make a syrup to sweeten many things. The Shakers right here in Canterbury boiled down their cider and sweetened apple pies with it thus skipping the step of drying and reconstituting.

If you have ever tried boiling down your cider (I have) you will know it takes a very long time akin to making maple syrup. There is a gentleman in Vermont that has the hang of it and makes it by the quart. We always stock it because it is such an interesting and useful ingredient.

Use the boiled cider to:

  • pour over ice cream or yogurt
  • dress your pancakes or waffle
  • glaze your pork chops or roasts
  • put in your coffee or tea
  • make an apple milkshake with it
  • mix it into cocktails for an apple-y twist
  • bake with it

There is so much more if you just let your imagination wander.

Here is a recipe for a simple tea cake using boiled cider. Lightly sweet with an apple-y tang and in the back ground the caramel praline flavor of the burnt butter. It is delicious all alone served in thin slices or paired with a little caramel sauce. I am showing it here with our goat milk caramel…not goaty, very delicious r e a l caramel.

Burnt Butter Cider Cake

A bottle of boiled cider, a jar of caramel, and a bundt cake dusted with powdered sugar on a plate, accompanied by a red apple.

Step one:

Heavily grease a standard bundt pan with softened butter then flour it. Set aside.

A heavily greased bundt pan with a intricate design, prepared for baking.
A heavily greased and floured bundt pan, ready for baking.

Step two:

Brown butter in a heavy bottomed pan. Heat unsalted butter on medium-low heat and cook until little brown bits accumulate in the pan, just about 3 minutes. Remove from heat, scrape up the bits and pour into a stand mixer bowl or a bowl that you can use a hand mixer in. Let it cool in the bowl until it firms up and becomes whiteish.

I made a half recipe since it is just Dave and I.

  • HALF RECIPE – 1 stick of unsalted butter, FULL RECIPE – 2 sticks of unsalted butter
A close-up view of bubbling liquid in a stainless steel pot, indicating a cooking process, possibly related to making syrup or sauce.
A close-up view of a pot on the stove with boiling butter, showing a foamy, golden liquid and a spatula stirring it.
Close-up of a mixing bowl showing a mixture with bubbles and dark liquid, likely butter or caramel.
Mixing bowl with a mixture of cookie dough, showing chunks of burnt butter and sweetened batter.

Step three:

Turn the mixer onto medium and begin adding a little at a time until the mixture whitens up:

  • HALF RECIPE – 3/4 cup + 2T white sugar, FULL RECIPE – 1 3/4 cup sugar

Scrape down the sides of the bowl and add one at a time:

  • HALF RECIPE – 2 eggs, FULL RECIPE – 4 eggs

Beat in the eggs until the mixture is white and fluffy.

Close-up view of a mixing bowl containing a creamy batter, being stirred by a stand mixer.
Close-up of a mixing bowl with flour and other ingredients being mixed by a stand mixer.

Step four:

Beat in the following two mixtures alternating in thirds. When all ingredients are blended in then turn mixer to high and beat one minute.

Mixture #1:

  • HALF RECIPE – 1/2 cup Woods Boiled cider, FULL RECIPE – 1 cup Woods Boiled Cider
  • HALF RECIPE – 1/2 tsp vanilla extract, FULL RECIPE – 1 tsp vanilla extract

Mixture #2:

  • HALF RECIPE – 1 1/3 cup all purpose unbleached white flour, FULL RECIPE – 2 2/3 cup all purpose unbleached white flour
  • HALF RECIPE – 1 1/8 tsp baking powder, FULL RECIPE – 2 1/4 tsp baking powder
  • HALF RECIPE – 1/4 tsp table salt, FULL RECIPE – 1/2 tsp table salt

Step five:

Scoop the beaten mixture into the prepared pan. For a half recipe, bake 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. For a full recipe bake the same but for 40 to 50 minutes. Ovens vary. Let cool in the pan for 10 minutes then loosen the edges and turn out to cool. Serve warm or room temperature. Sigh.

A bundt pan filled with cake batter, ready for baking.
A bundt pan filled with uncooked burnt butter cider cake batter, ready for baking.
A slice of burnt butter cider cake drizzled with caramel sauce on a white plate with a red apple design, accompanied by a fork.
A slice of burnt butter cider cake drizzled with caramel sauce on a white plate, with a fork resting beside it.
A bottle of boiled cider, a jar of goat milk caramel, and a bundt cake are arranged on a table with a window in the background.

Thats it for this week. Over and out and we’ll see you ’round the store,

Jane and Dave

the Friday Feeding; VOL. 95

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.

Close-up of a pumpkin spice muffin topped with white icing, placed in a paper wrapper on a dark surface.
Clear plastic containers filled with various whoopie pies, including Caramel Apple and Classic versions, stacked on a countertop.
A pot of colorful autumn leaves in shades of red and orange next to a textured orange pumpkin on a concrete surface.
A display of autumn-themed decor featuring pumpkins, leaves, and seasonal treats including pumpkin cookies and jars of preserves in a country store setting.
A decorative wooden shelf displaying a blue ceramic vase with a textured design, a framed autumn landscape photograph with vibrant red leaves, and a quilted wall hanging featuring a star pattern.

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.

Signage indicating direction to Canterbury Country Store, located 2 miles away.

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.

Exterior view of Canterbury Country Store, featuring a white facade, a blue door, autumn decorations, and planters with pumpkins and greenery.

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!

A person holding a tray of muffins, standing next to a car with the door open, surrounded by trees with autumn foliage.
A man is smiling while carrying a tray of muffins in a parking lot with trees and clear blue sky in the background.
A person wearing a navy blue sweater and khaki pants is holding a tray of baked goods inside a cozy country store, with shelves of groceries and decor in the background.

What’s new? a few…

Cans of Flap Jack Maple Double Brown Ale from Henniker Brewing Company, featuring a design with pancakes and autumn leaves.
Two cans of Concord Craft Brewing Co.'s 'Safe Space' New England India Pale Ale featuring a unicorn design, placed on a shelf.
A close-up of two cans of 'Happy Camper' beer from Hobbs Brewing Co., featuring colorful artwork of a camper and raccoon, set against a nature backdrop.
A basket containing chocolate-dipped marshmallow doughnuts in two flavors: pumpkin spice and maple sugar. The doughnuts are brightly colored and packaged with labels.
Two women smiling together inside a country store, showcasing a friendly atmosphere.
A special passer-thru..Rita Blanchette, sister of former storekeeper Bob Summers, here for an emotional visit.

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.

Grilled pork roast with a caramelized exterior on a black plate.
Sliced pork roast served with mashed potatoes and a drizzle of cherry sauce on a white plate.

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.

A seasoned pork loin roast placed on a baking tray, ready for cooking.
A measuring spoon next to a small bowl containing dried mustard and kosher salt, alongside a jar of cherry jam with a spoon resting on the edge.
A seasoned pork loin roast with cloves and spices on a baking tray, ready for cooking.
A cooked pork loin roast topped with a layer of cherry jam glaze, resting on a baking sheet.

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.

A head of cauliflower and two Yukon gold potatoes on a rustic surface.
Pot of mashed potatoes being prepared with a mashing tool.
A plate with sliced pork roast topped with cherry jam, accompanied by mashed potatoes and steamed broccoli.

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!

A promotional poster for an art show titled 'A History of the Land', featuring landscapes and artwork from artists including Jayne Hastings and Fred Brewster. The design includes colorful images and a description of the art inspirations.
Art gallery wall featuring various framed artworks, including landscapes and abstract pieces. Descriptions of each artwork are visible beside the frames.
A framed watercolor painting depicting birch trees with autumn-colored leaves, displayed on a wall near a window.
Two framed artworks displayed on a wall: the top piece is a digital painting titled 'Sister's Shop and East House' featuring a landscape with buildings and greenery; the bottom piece is a punch needle art titled 'View from the Garden' showcasing colorful houses and a vibrant landscape.
An interior view of a cozy art gallery featuring wooden tables and black chairs. The walls display various framed artworks and paintings, with a glimpse of a kitchen area in the background.

We hope you have a great week,

Jane and Dave

the Friday Feeding; VOL. 94

What’s been happening around the store?

LOTS.

Last week-end you all came out to honor our own Geezers on the front porch.  Rain be damned; you came anyway.  This week we mounted our one-week-only quilt show full of so many sentimental memories and really good stitching. This Saturday magnificent big quilts will be hanging in the Gazebo all day.

Our own Mark Stevens who authored the Geezer event.

And we are getting ready to hang the next art show on Monday, “A History of the Land.  Landscapes of our forebears” featuring the artwork of Jayne Hastings!  A reception for her and all the artists will be on Friday, September 26 from 5-6pm.  Beverage and food tastings plus good friends.  Mark your calendar!

What’s new.


Moses Reaper cheese is coming back today! MOSES SLEEPER is a Jasper Hill Creamery original, inspired by classic, French Brie. This cheese’s historic namesake, Moses Sleeper, and his compatriot, Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.   

This time of year Jasper Hill Cellars releases a festive version of this called Moses Reaper tinting the cheese with anato for a Halloweeny-fall vibe.  One of our most favorites cheeses, we ordered lots for the season. Try it with some seasonal jam spreads. We love what Blake Hill in Vermont does with their flavors.

Cabot Cloth Bound cheddar is back. In 2003, Cabot Creamery asked Jasper Hill Cellars to age a special batch of cheddar, sparking a revolutionary collaboration. After more than a decade the cheese has developed into the cornerstone of Jasper’s collection. After it comes to the Cellars, they coat the young cheese in lard and add an additional layer of cloth. The cheeses ripen in a specially calibrated vault in their Cellars, where they are constantly brushed, turned, and monitored for quality. Clothbound has a signature tang and caramel nuttiness with a rustic crystalline texture that becomes creamy on the palate and has won multiple awards including American Cheese Society’s Best in Show 2006.

Tasting cheese.

Like many foods, eating cheese at the right temperature enhances your eating experience.  If not too cold, the taste opens up to melt on your tongue allowing all your taste buds and your olfactory glands to receive the experience.  Tasting it while smelling it lets it’s nuances curl up inside of your head for a prolonged eating experience.

All cheese tastes best at room temperature.

Rule of thumb: set your cheese out 1 hour before serving it to allow the flavor and smell molecules to develop.  Softer cheeses are meant to smear and ooze on your vehicle of choice while hard cheeses are meant to be sliced thinly so it can melt on your tongue.

Topping your cheese with condiments that compliment its flavor enhances the cheesiness and brings out surprising flavor notes.  You’ve heard wine experts talk about “licorice”, “vanilla”, “toasted nuts”, etc flavor notes in the bottle, and cheese, because it is also an aged food, will similarly take on recognizable flavors forced out with the pairing of condiments…or wine.

Great with cheddars…

Cheese pairing Tomato jam

Do you have a lot of tomatoes left in your garden? You could make your own cheese jam!

Chop up washed, unpeeled tomatoes and simmer them until they are no longer watery. Add sugar to taste and cook longer until the mixture gets thick and jammy. Add autumn pumpkin-like spices if desired. Try different sugars to get different flavors. Brown sugars and raw sugars will give a more caramely flavor.

Starting this week-end we can offer you made-to-order hot cider and cocoa. We’ve worked out how to make our concentrates to blend with hot water for on-the spot comfort. Add some extra syrup or 1/2 ‘n 1/2 for a customized experience. Take that Starbucks!!

Have a great week-end we hope to see you round the store,

Jane and Dave