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
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
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.
We have had to change to wine tasting date—but it will be totally worth it. The wine tasting will be at 5:30 PM on Wednesday Feb.6th….Five samples for $5 and $2.50 off each of your first two purchased bottles of Wind Rose wine. I am sure you remember that one of the wines is the Library ReAd—a fund raiser for our library system. There were only 25 cases made and you really want to have a bottle. David Volmut of Wind Rose Cellars will be doing the pouring of these, his own locally made wines. And to sweeten the deal (he he), Jim from Chocolate Serenade will be giving samples of his wonderful chocolates…and I think he is going to have some heart shaped candies for sale. And if wine or chocolates are not your thing, Chris Llewellyn will be sampling the Serendipity Farms salad dressings. I am sure one of these (if not all three)is just what your Valentine wants!
Greg is making short films about some of our local suppliers and the one about Chocolate Serenade is ready —so watch this 6 minute video about the creation of this locally made chocolate created by one of Quilcene film makers. Just click on this link: http://vimeo.com/58476542 And come and taste the wonderful chocolates on February 6th
Recipe for super easy Carrot Salad filled with winter veggies (recipe from the Food Coop in PT)
1/4 to 1/2 cup raisins
1/8 c agave syrup or honey
1/8 apple cider vinegar or lemon juice
handful toasted almond slices (addition by Cass)
Peel, if needed, then grate carrots and parsnip, add other ingredients, toss and chill. Proportions are not important. Keeps for several days in refrigerator if you make enough to last. I plumped my raisins in hot water and drained them before adding—but my raisins were not the freshest. Easy, keeps well, looks pretty on the plate, and gets more root veggies into your diet. You get 10% off of the purchase price of any or all the ingredients when purchased at the Quilcene Village Store.
The big news this week is that February 5 is the Wine Tasting. This will feature the Library fund raiser wine which is Library Re(a)d. Just the thing to give to your valentine and show him/her that you support good causes also!
The wine maker, David Volmut, from Wind Rose Cellars will bring 5 wines to sample—you can try all 5 for $5. And you will get $2.50 off each of your first two purchased bottles of Wind Rose wine. And Ray Serebrin, director of the Jefferson County Library, will present something wonderful to Quilcene.
Chris Llewellyn of Serendipity Farm will also be there to offer samples of her wonderful homemade salad dressings. I have had two flavors and they are both wonderful and unlike anything you can buy commercially. No charge for dressings—but no discount either.
So put Tuesday, February 5 at 5:30 at the Quilcene Village Store on your calendar.
Greg has ordered some other wines and beers just for Valentines day—including a chocolate stout. And of course, we have the best chocolate in the world from Chocolate Serenade. And if you want chocolate bars we have a great selection of Theo Chocolates—made in Seattle and Fair Traded. So several choices of wine and chocolates made within 100 miles. We really can eat well locally.
Gardeners—our seeds have arrived from Seed Saver Exchange—about 50 varieties of veggies, herbs and eatable flowers. Stacey ordered them and it looks like a great selection—I can see nasturtiums making salads beautiful and tasty all throughout Quilcene. We will sell the heritage seeds for the same price you could order them on line—get them instantly and no shipping costs.
Have you checked out our bulk food section? Even I was surprised at the variety of organic grains we carry. Couscous is still 50% off. Also any item that has an orange sticker on it is 50% off—help us clear them out so we can get new items.
This recipe is again from Spilling the Beans—cooking and baking with beans and grains every day by Rosendaal and Duncan.
Sausage, Lentil and Barley Soup (serves 6)
1/3 cup dry green lentils
1/3 cup pearl barley
1-2 Italian sausages ( I used QVS frozen chorizo –used some for the cornmeal crust pizza and rest for this) (Pizza was good and easy)
half a bunch of celery
8 cups chicken or veggie broth
olive oil and salt and pepper to taste
Put lentils and barley in pan and cover with water about 1 inch above them. Bring to boil, turn to simmer and cook 40 minutes until both are tender. Drain well and set aside. In a large soup pot, Squeeze sausage out of casing (if any), brown in oil, add chopped celery and cook, stirring for 5 minutes. Add stock, lentils and barley. Simmer for about 30 minutes. Season with salt and pepper and serve hot.
I am off to make this soup for tomorrow. But I am going to cook it in my pressure cooker so it will take 15 minutes…this is my favorite kitchen equipment now. Anyone else have one? Love to share recipes.
(just email me if you want to be removed from this mailing list)
Wind Rose Cellars of Sequim http://www.windrosecellars.com/
Serendipity Farm of Quilcene http://home.earthlink.net/~serendipityfarm/
Chocolate Serenade of Sequim https://chocolateserenade.com/?page_id=107
Theo Chocolates of Seattle https://www.theochocolate.com/about-theo
Here is a CBS video about the business practices of Theo http://www.cbsnews.com/video/watch/?id=50136247n
Seed Savers Exchange http://www.seedsavers.org/
Amazon link for cook book.http://www.amazon.com/dp/1770500413/?tag=googhydr-20&hvadid=19187656477&hvpos=1t1&hvexid=&hvnetw=g&hvrand=17003713111761837621&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_5zf79r9778_e
- 1 1/2 cups whole wheat couscous
- 2 cups chicken stock (homemade or canned chicken broth)
- 4-5 green onions, thinly sliced
- 1/2 cup finely-grated Parmesan cheese
- fresh ground black pepper to taste