“fresh is best!”

September  2011 Issue #26

I hope everyone is having a great summer; we have only until the 20^th of this month before we ring in fall and the harvest.  This season has been very weird, cold, rainy, and slow.  I’m not complaining…the nights have been great and the days, although some warm have been reasonable.

I want everyone to understand that we are not going out of business.  We are re-grouping in hopes of finding the right fit.  Please feel free to call or go online to get your orders to me; we will gladly bring them to the Saturday Farmer’s Market.  We are having difficulty getting glass once again; currently there is none of our type of bottles in the United States.

I

never thought that I would be packing up the shop, far from it, but it is what it is and we just have to make the best.  IF you have been following my blog or Facebook, you will know that I have been taking advantage of the fruits of the season.  As of this writing I am working on a zinfandel grape pie recipe, verjuice (green grape juice that is somewhere between citrus and vinegar), and vin cotta (cooked wine but with 2 distinct variations).  The grape pie has a base from concord grape pie the verjuice is not readily found and the vin cotta – not at all.  I will post the results on our Facebook page.

Upcoming Events…Join us for Oktoberfest, October 15^th, at Shadowlike.  A beer paring dinner Featuring Sierra Nevada beer.  This will be a 4 course sit down meal  for more information  contact Shadowlakes at  516-2837 extension 216 for reservations  seating is limited to call soon to reserve you space.

Top Hometown Salmon,
Bottom  Super Quesadilla

Press Release…We are proud to announce 6 Quick Meal packets.  For $1.50, each packet contains the recipe with a shopping list, and seasonings to make a great meal in short order. (MOSTLY 30 MINUTES) The current packets are:  Ginger Salmon, Grilled Steak Caribbean Steak, Tikka Masala Chicken, Super Quesadilla, Cacciatore, and Lime Steak Fajitas. We are working on several more to add to this list so keep your eyes peeled for the next release coming soon.   We also have our Hometown Lemon Salmon and Mushroom risotto available.  These include Bags and rice to complete the meal.  Compared to the big name brands, ours are bursting with flavor!

This Month’s Tip ….since we are in some of the harvests, you don’t have to have all the tools for canning.  FREEZE IT.  Canning requires large pieces of equipment and is only worth it if you can do large batches.  If there are only two to four of you , put it in a freezer bag, or food storage system.  Most everything will keep 6months or more in the freezer and if doubled up will not get freezer burn.

DID YOU KNOW…  There are 3 types of couscous.  Couscous is traditionally a steamed semolina grains.  There is Moroccan, Israeli, and Lebanese, and they range in size from small grains to the size of peas respectively.  They are an 8 to 12 minute cook and are fun to use instead of rice or other pastas.

 Monthly Recipe(s)

 Zinfandel Pie

1or 2 pie crusts (you choose fresh is best but there is lots to do in this recipe).

You can also use a grahm cracker crust.

5 cups zin grapes washed and drained

½ cup sugar

¼ cup flour

¾ teaspoon lemon or lime juice

Pinch of salt

1. Make crust if not using store bought.

2. Separate skins from meat saving both.

3. In a large pan over medium low heat bring meat to boil.  In a separate bowl combine salt, sugar, and flour.

4. Just before serving add whipping cream.

Spice of the Month – Couscous blend

We brought this in to help you with an Eastern style of cooking.  The mix is used to flavor the couscous discussed above.  And if you don’t care for that style of cooking or flavor, cook it without additional seasoning, and have fun.