Wine tasting Tuesday Feb 5th, 5:30 PM

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
Serendipity Farm of Quilcene
Chocolate Serenade of Sequim
Theo Chocolates of Seattle
Here is a CBS video about the business practices of Theo
Seed Savers Exchange
Amazon link for cook book.