https://vimeo.com/89475324 Here is the video about the Morris’s who are coming this Friday from The Hardware Distillery are tastes of their locally made spirits. Greg made the video (of course) and you can hear him on banjo in the background. He will be playing with the rest of the Village Idiots on Friday also…so much live music is happening in Quilcene. But there is only one place for spirit tastings and that is the Village Store. I am excited to try their products and hope to see you there.
Please bring ID to taste. QVS is of course open to all ages—and Sage will be there of course—but if you want to taste, you need to be able to prove you are over 21–and enter the exclusive over 21 area.
The great news is that we now selling Pane d’Amore delectable sandwiches, breads and pastries. We expect the deliveries on Mondays and Fridays before noon. Everyone has raved about everything.
If you want to special order something, please ask any employee to write your order in the LOG BOOK.
Here is a link to the wide range of Pane d’Amore baked goods:
Try the Cowboys… small savory bites perfect for a snack.
We have locally made cards for Valentines— plus great wine and chocolates including local ones if that is your desire. We have a good selection of spirits and thank Jean for giving us this opportunity to continue to serve you. Let an employee know if you want something we don’t carry and we will see if we can get it for you.
We did have to move things and reduce a few things to have room for our spirits… we tried not to discontinue popular things, but if we stopped carrying your favorite thing, please let us know.
We have a new phone line — 765-0190.
Please use this number to call the store.
I can not believe that it is December already. I hope you are readier than I am for the holidays!!!
> One way QVS can help is with Gift Baskets….We have some baskets made up, or you can make your own or we will make up one for you based on your desires and price ranges…in all cases you get 10% off of the basket and everything in it..Start under $30 –perfect for a hostess or neighbor gift…We can do wine and chocolate, snacks, a pasta meal or most anything. If you want us to make it up, please allow one week. Email me or call the store.
> We have some wonderful things for small gifts…travel mugs that don’t leak, unusual magazines, local honey, local dried tomatoes and something for everyone’s taste. We have some great chocolate covered coffee beans in the bulk area—I think they would be cute in one of our white cups…but they also make a great reward for oneself when an item is crossed of the TO DO list.
For your decorating ease, we have the lovely wreaths from Serendipity. Many different styles…but you know the material was freshly and locally cut.
Lots of items are marked down now…we are getting ready to move stock around so we can stock some of Jeans liquor. Maybe as early as Wednesday. Please bear with us as it may be chaotic while things are shifted!
And for fun we are going to have a little gingerbread house contest. Must be made of eatable materials and be less than 12 inches in each direction.
This time we encourage you to stuff the ballot box because everyone can vote often for their favorite house…all it take is a penny..or more…but each penny will be one vote. All the money will be given to the Quilcene food bank. So vote often and lots.
A quick idea for a meal if you still have left over stuffing or mashed potatoes….fill a individual heatproof bowl with either warmed stuffing or mashed potatoes (or rice) make a depression and crack an egg into the depression. Add a spoon of milk/ cream or cheese and then bake at 350 until done to your liking….about 10 minutes. Good for any meal!
> Keep warm..smile and enjoy the village lights.
Locally made felt balls—designed to be used as drier balls—put two in a load and they help fluff the clothes. I can write from personal experience…cats love these balls since they can snag and toss them.
Would also be good for the baby softball pitchers out there since they don’t hurt and won’t break many things. Improving your laundry, pleasing cats and babies…what more could you want for $5?
Fresh, local veggie plant starts: I have planted the lettuce and sugar snap peas and they did wonderfully. Leeks, kale etc. also available. By the way watch what is happening in the field next to the store. Remember we also have a wonderful line of seeds for your veggie garden.
One of our local card makers has added birthday cards to her line…check them out.
Our hours have changed and we are now open until 8 on Friday and Saturday.. will be adding more hours as the sun spends more time in Quilcene.
We have tickets for sale for the Locust Street Taxi concert in Quilcene on April 28th. Be among the first to have their new CD.
Cinco de Mayo Sale—-all Hispanic food will be 10% off on May 5th. Get your chips and locally made salsa and other tasty treats.
We need your help and maybe will help you tidy up around your property. We need to reroof some of the Village Store —in places the roof cannot be seen (but still can leak) soooo we are asking for any extra three tap asphalt roofing that you might have sitting around. Any color, any amount. Just bring it to the store and put on the pallets behind the store on porta potty side. (and try to figure out what is happening in our field).
And finally a big THANK YOU to everyone who donated to the big red mail box for the Worthington Park purchase. It was a great success and I am so proud that our customers showed such great support for this wonderful project. Over $4,000 will go to the project as a result of your generosity.
Announcing the winners of the Egg Decorating Contest!
Eileen Widman won for Best Traditional and also Honorable Mention in Best Traditional.
Joy McFadden won Best Non Traditional and Adina Vierra was Honorable Mention in Non Traditional. The two Best will each receive a $10 gift certificate for Quilcene Village Store. We had some outstanding children’s eggs. They will all get a certificate as well as a small prize. (Because they are minors, I am not listing their names…but they know who they are.) So the winners should all stop at the store to pick up their award certificates, gift certificates as well as retrieve their wonderful eggs.
It was great fun to see what creative ideas folks have, so we are going to have another contest in a few months..
The next contest will be animals made of veggies…be thinking.
Here is a recipe that is very adaptable and includes lots of vegetables.
Remember you get 10% off of all ingredients you purchase for this dish this week.
Tuscan Chicken (or Fish or Veggies)
I had a roasted chicken, so sliced some off and used that. It would be even better with grilled chicken pieces. I think it would work will with a mild white fish and It would be good and satisfying without any meat if you wanted a vegetarian meal. It went together quickly with ingredients from the Village Store. The sauce will serve three to four people. As usual, I really did not measure things—so add more or less as you wish.
Grilled chicken, fish or nothing.
2 cups cooked brown rice, wheat berries or faro .(this can take some time, so I try to keep some cooked up ahead of time)
2 or more cups of steamed broccoli. You can make this while the sauce simmers.
For the sauce:
1/4 red onion chopped
2-3 cloves garlic minced or pressed
1 Tablespoon olive oil
1 can fire roasted tomatoes
1 13.5 oz. can artichoke hearts—cut up…(not marinated.) drained
1 teaspoon capers –drained
1-2 Tablespoons balsamic vinegar
Sauté the chopped onions until soft in olive oil. Add the garlic and stir for 30 seconds or so. Dump in the tomatoes and artichoke hearts (drained), capers and vinegar. Simmer on low for as long as it takes you to grill the meat, steam the broccoli, and heat the grain.
Pile as much of the rice (or grain) in the center of the plate as you want, add the grilled meat if desired, cooked broccoli, and pour the sauce over it all. Enjoy. Tom took a picture and it really is tastier rather than pretty. I think it may become a staple weeknight recipe for me.
This album has 1 photo and will be available on SkyDrive until 7/6/2013.
We have some lovely flower bouquets from Serendipity—daffodils make everyone smile. What a great way to bring a bit of sunshine inside.
We also have Easter candy, great felted little animal/eggs and cute pockets stuffed with a handmade bunny.
But most important… we have extended the Easter Egg contest until Easter… kids and adults, bring in your decorated eggs. (Sage and I are going to do some this Thursday on art day). There are QVS gift certificates as prizes.
Remember to blow the eggs or use other material for the egg shape…we even have one paper egg. And provide some sort of stand for your egg. Bring on the eggs!!! Show the world some of Quilcene’s creativity.
There are just a few more days of the March Match…and there are still some mansion shirts to be had for a $25 donation. Let’s show our support of the Worthington property purchase.
Since I know you are going to be blowing out a bunch of eggs for decorating….here is a recipe for a Frittata adopted from 101 Cookbooks. http://www.101cookbooks.com/archives/a-tasty-frittata-recipe.html
I think frittatas are great—easy and anything can be added to the eggs…almost like a quiche only a lot easier as there is no crust to make. So add whatever veggies you have to yours! and you can serve it for breakfast, lunch or dinner.
6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces—or red peppers
1/4 cup goat cheese, crumbled—or any cheese you like
1/4 cup pumpkin seeds, toasted —or other nuts
couple pinches of salt
Preheat your oven to 450F degrees.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 – 7 minutes. Add the potatoes and other veggies, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of cheese and the seeds or nuts across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.
Serves 2 to 4.
With the longer days, we’re expanding our hours back to:
Mon – Thurs: 7AM – 7 PM
Fri: 7AM – 8 PM
Sat – Sun: 8AM – 8PM
We’re also extending the Easter Egg contest through April, so keep playing with your food
Frozen sausage arrived at the store today…several types—as I remember—breakfast, Chicken Chipotle, bratwurst and more….good for a quick meal…brown while you are making pasta, veggies or a salad and dinner is on the table in 29 minutes.
Add ice cream for dessert if desired—I know people who are addicted to our “It’s a Goody” flavor.
I know many of you are fans of Jose’s Salsa. Jose has opened a taqueria in Sequim. It is open Tuesday thru Saturday 11 AM to 7 PM—has tacos, burritos, tamales etc. We have had his tamales and they are wonderful. A menu is posted on our bulletin board. Here is a link to an article about them.
Jose and Angee are really nice and hard working folks…support them if you are in Sequim.
We are going to have an Easter Egg Decorating Contest….Bring a decorated egg with STAND to the Quilcene Village Store by March 24th…they will be judged and prizes will be awarded. But the main point is to have fun…just make sure the eggs have been blown and rinsed.
Open to all ages, singles or groups. Just have fun decorating an egg and let the world (or at least Quilcene) see your creativity. Play with your food.
The biggest news is that we are involved in a MARCH MATCH and need your help. We have a big red mail box for donations for the Worthington Mansion…If you give $25 dollars or more, you will get a tee shirt with a photo of the Mansion as it was once — complete with mansard roof. And you donation will go twice as far since the Village Store will match the first $1,000 donations. This is a great project for our community—it truly is 10 Acres of Possibility.
So please help us show that our great customers support this fantastic project. Any size donation is appreciated. Drop your change in as you go by if that is all you can spare one day…but give as much as you can…and donate your $25 early to get a good selection of tee shirt sizes.
You might have noticed the reader board mentions fish—it is a reminder to you that we are selling great line caught Cape Cleare Salmon (frozen whole) for 25% off. http://capecleare.com/ They have instructions for thawing and cooking. We also have oysters again.
Here is a recipe shared by one of our customers—everything can be purchased at QVS and it sounds tasty. Suppose to get cold tonight-so tomorrow might be the perfect day for:
Corn Chowder With Bacon and Mushrooms
1 Organic Sweet onion, diced
1 Organic bell Pepper seeded and diced
1 stalk Organic Celery, diced
6 Tablespoons of Organic sweet cream Butter ( do not substitute)
3 Tablespoons organic flour ( I use Spelt)
5 slices organic Bacon, diced
3 cups frozen Organic corn or 2 cans organic corn kernels drained
about 1 cup fresh mushrooms cleaned, de-stemmed, and sliced thinly
1/2 teaspoon ground cumin or to taste
1/2 teaspoon cayenne or to taste
1/2 teaspoon Paprika
5 cups Organic chicken stock ( home made if possible) Use the chicken meat for another meal
1 1/2 cups organic heavy cream
salt to taste
1. Melt 3 tablespoons of the butter in a large heavy soup pot.
2. Sauté diced onion, bell pepper and Celery in melted butter until onion is tender and clear.
3. Add 3 Tablespoons of flour and stir over med. heat for 3 minutes. Then Add 5 diced slices of Bacon and cook for 2 minutes.
4. Add frozen or drained canned corn, cumin,cayenne,paprika and 5 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Melt the remaining butter in a heavy sauté pan and sauté the mushrooms until tender. Reserve in warm pan until serving time.
6 Stir in 1 cup heavy cream; cook 5 more minutes. Taste, add salt to taste.
Ladle into warm soup bowls and top with sautéed mushrooms and a little of the melted butter. Serve with crusty warm bread for dipping as you eat.
From Eileen Widman’s Kitchen
We have Valentines cards—some sweet and some edgy—adorable, special packages of Serenade Chocolates includes a heart shaped chocolate, a great wine selection, and a few small arrangements of flowers.
And if your have a gardener Valentine, the great book by Midori Farms on growing veggies locally is in stock for $12, and we have a good selection of seeds from Seed Savers.