Comfort Food that uses seasonal veggies. Try these two recipes. Potato gratin is a fantastic leftover to poach eggs and plop on top the next morn. Actually even the braised Swiss chard and rice which I top with honey and mustard roast chicken thighs, are great reheated too. Chard is on its way out so try it while you can…
(I used mozzarella, parm with Straus cream and always-intend to throw in kale.)
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!
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