Miniature Gingerbread House Contest
$50 grand prize! Happening at the Quilcene Village Store.
Contest items must not exceed 12 inches in any dimension. All parts and materials of the gingerbread house must be EDIBLE ONLY. No plastic, cardboard etc.
Bring your gingerbread house to the store Saturday December 14th, it will be on display until Saturday the 21st.
Voting: Unlimited! Each vote costs one penny. All proceeds benefit the Quilcene Food bank.
Recipe: Miso Sauce
- 3/4 lb eggplants, sliced into 1/4 inch-thick rounds
- 3 Tbsp miso
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp sugar (optional…I did not add)
- 2 Tbsp olive oil
We will be giving all Fathers a 10% discount on Father’s Day!
And if you graduate from Quilcene this year: 10% discount on Friday June 14th June 15, all Quilcene High School Alumni can get a 10% discount by showing their “grad walk” invitation.
Some things we have been cooking: A mixture of Black Bean Sauce and marmalade – just mix together – as a stir fry sauce and also a a glaze on a pork roast. I think it would work on just about anything: shrimp, chicken, pork etc. Nice to keep jars of the each on hand and then you have a quick sauce.
I have been using the White Miso Paste instead of chicken broth in soups, for cooking rice etc. Nice long shelf life in the refrigerator and easy to scoop out a spoon to add to anything you want to increase the flavor of.
Quick Soup Recipe: Make a broth from Miso, heat, add a drained can of garbanzo beans and lots of chopped greens such as kale. Almost as fast as opening a can of soup and much better tasting as well as healthier.
More veggie and flower starts are available at the store!
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
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.
“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
- 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
- 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
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!
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) .
And, don’t miss Greg’s Video!
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!
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.
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