Filling you up with real foods from the Oly Pen

Video: Spring Rain Farm – Happy hens making eggs for QVS!

Posted: March 6, 2013 | Author: | Filed under: News, video | Leave a comment »

Greg is steadily out there interviewing and filming our local producers. This latest film features Spring Rain Farm whose ladies make our certified organic eggs 20 miles from the store. http://vimeo.com/61065356

Seed Savers Exchange!

Posted: February 28, 2013 | Author: | Filed under: News | Leave a comment »

Gardeners! Come in to QVS for the best seeds ever. Seed Savers Exchange is a non-profit organization dedicated to saving and sharing heirloom seeds. Just $2.75 a pack, best price available.

seed-rack2

“Since 1975, our members have been passing on our garden heritage by collecting and distributing thousands of samples of rare garden seeds to other gardeners. Our mission is to conserve and promote America’s culturally diverse but endangered food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.” – SeedSavers.org

A Favorite Recipe

Posted: August 20, 2012 | Author: | Filed under: News, Recipe | Leave a comment »
We are getting  deliveries of Pane d’ Amore bread… and are taking orders for what YOU want and need.  We have had two special orders now.  One was cinnamon rolls for Sunday morning. Doesn’t that sound nice? Let us know if you want some and we will have them for you.
We carry the NY Times, Seattle Times,  and of course Peninsula Daily News to read with your breakfast.
(Stay tuned for news about a BREAD TASTING event! Coming to QVS soon!)
Jose’s Salsa continues to be a big seller as do Candace’s sandwiches and baked goods.  My favorite item remains the amazing Chocolate Serenade Chocolates with pecans.
Here is a perfect recipe for a summer day—photo below! Make a lot of it, and you can eat it for several delicious days.  It has been a hit with everyone who has tried it.  The recipe is from Spilling the Beans—Cooking and baking with beans every day  by Julie Van Rosendaal and Sue Duncan.
Quinoa is a very small seed and is generally prepared like a grain—but is a complete protein. This also has red peppers, black beans, cukes, mangos… so colorful and healthy as well as very tasty.  I will admit to a love of curries so will try to not give curry recipes exclusively—but that would be fun.
A note on this recipe: Because the quinoa and black beans are small, I chop everything fairly small. I have doubled the recipe because it is so good, and who wants a half can of beans left over.
Curried Quinoa Salad with Black Beans and Mango
  • 2 cups Quinoa
  • 2-4 ripe mangos peeled and chopped—(I think peaches, pineapple or even caissons could work instead– CB)
  • 1  red pepper chopped
  • 1/2 (or more Cucumber) chopped
  • 4-6 green onions chopped or a chunk of purple onion diced
  • 4 cups packed Spinach torn or sliced optional (I did not have, but would only add as I was serving…think it would shorten storage time—but be good)
  • Handful torn cilantro –optional—(I don’t understand it, but know some people don’t like cilantro and some days it is not in the kitchen)
  • 1 can black beans rinsed
Dressing
  • 1/2 cup canola oil (I used olive because it is what I have)
  • 4-8 Tbsp. white wine or white balsamic—I had no white so used some regular balsamic and some rice vinegar to make it a little less strong
  • 2 tsp. honey or brown sugar
  • 2tsp curry powder or mild paste  (I upped this a little—but I really like curry.)
  • 1/2 tsp. cumin powder
 Directions
Rinse the quinoa well under cool water in a fine sieve (this is important) then cook in a pot of boiling (salted) water until tender but firm to the bite (15 min.) Cook like you would pasta and drain.  (that is what the recipe says—I did not use enough water so I ended up cooking it like rice and had no water to drain). Cover for a few minutes, fluff with fork. Mix, shake, blend dressing. Toss it all in a bowl, and chill until ready to eat.

Photo from “Spilling the Beans” by Julie Van Rosendaal and Sue Duncan

Obviously, proportions are not too important in this.  I liked more veggies for crunch. (Do you get the idea I think recipes are just recommendations?!?!)
Enjoy,
Cass

Learn about Vermiculture and Vermicomposting at QVS!

Posted: July 26, 2012 | Author: | Filed under: News | Leave a comment »

Jefferson County Public Works and WSU Master Gardeners present a FREE workshop on creating your own backyard worm farm (called VERMICOMPOSTING)

August 19th – Noon to 2 pm
Quilcene Village Store,
294235 Highway 101, Quilcene

The first 25 to register at each workshop will go home with a locally hand crafted worm bin and enough worms to start turning  food scraps into the world’s best organic fertilizer. Call 385-9243 to register!

Learn about vermiculture and vermicomposting

Learn about vermiculture and vermicomposting

July 2012 News and Featured Recipe

Posted: July 6, 2012 | Author: | Filed under: News, Recipe | Leave a comment »

Newsflash:

We now accept EBT cards!

Quilbilly Roast Coffee Blend Winner

Thank you to all who came to vote for their favorite custom bean blend!

The winner is… drum roll… Quilbilly 1.

But it was very close so we are thinking about how to make everyone happy.

I will keep you posted on when we will start carrying Quilbilly Roast(s) .

Check out the article in the paper about it!

And, don’t miss Greg’s Video!

Fresh Fruit

Peaches, apricots and cherries oh my and blueberries too. We have some great fruit. The peaches are as good as any I have ever had. No recipes needed for these—just grab and enjoy!

Featured Recipe

A dish which is great for Summer is Israeli couscous. It has become one of the Brothertons’ favorites. It is in our bulk section and is little round pasta….so it is easy to cook. You can use it like any pasta but I have included one recipe below for your consideration.

Tasty Couscous
1 cup Israeli couscous
1-2 T olive oil
1 small jar marinated artichoke hearts (I cut them in half )
1/2 cup dry packaged sun dried tomatoes
1/2 Cup sliced Kalamati olives
1 sprig of fresh oregano
1 sprig of sage

Lightly sauté the couscous in oil (can skip this if you want), then add two cups of water and boil about 10 minutes.

Then drain any water, add chopped olives, tomatoes, finely diced herbs (as much as is right for you) and toss in the artichoke hearts and their juice.

Great served hot or cold. And everything can be purchased at Quilcene Village Store!

Have a great week! — Cass Brotherton