QVS, DBVS and SeaChange update, and 2 recipes

Tonight we went to the Quilcene Museum Wine tasting…a great annual event.  Finn River was giving tastes of their Cacao—but had none for sale and I wanted others to know they are for sale at QVS (along with many other of the wines at the tasting)  And if we don’t carry it, ask if we can. Tom and I stopped and bought one of the Cacao after the tasting. So once I have sent this out….

The Discovery Bay Village Store has some new flavors of ice cream…peach is full of fresh peach flavor, run raisin is back, coffee rocky road, etc.  But what I did not know before  is they have GLUTEN Free ice cream cones.
Lentils….I generally think there is nothing wrong with them other than they lack flavor and interest.  But I love risotto –but feel it should be reserved for special events. Well, I came across a Lentil  risotto that was fabulous and made the lentils very tasty and had the protein from the lentils…a real winner.  The secret is to soak the lentils over night (more or less) so they cook in the same time as the rice. I cooked it my in a pressure cooker ( which is my favorite way to cook many things) but I am sure it would work in your regular recipe.
Lentil Risotto
Soak 1 cup of lentils over night/or all day.  Chop one large onion and saute in a little olive oil. Add one cup of arborio rice and saute a little, add two smashed garlic cloves. The recipe called for 3.25 cups of vegetable broth and I used almost a cup of white wine for part of that. Add the drained lentils. In a pressure cooker you add all of the liquid, put the lid on and cook 7 minutes and it is perfect.
Here is a link to the original recipe for pressure cookers. http://www.hippressurecooking.com/lentil-risotto-peasant-cooking-under-pressure/
(I just reread the recipe and discovered it called for no onion but celery and parsley–I am sure that would be good too…I really can’t follow a recipe I guess) Now if you don’t have a pressure cooker, please use your usual method of adding the liquid slowly and stirring. One could add cheese if desired but we felt it was great without.
The other recipe I am sharing comes from a customer who modified it from a recent issue of Food and Wine.  An easy no cook hollandidaise sauce that keeps for several days in the refrigerator…amazing and good.

Avocado Hollandaise

1/2 a ripe avocado
2 tsp lemon juice [I use much more — juice of 1 lime]
1/4 C hot water
1-2 T olive oil
salt and pepper

Puree avocado, lemon juice and hot water in a blender until smooth, about 2 mins.  With machine on, drizzle in olive oil until combined.  Season with salt and pepper and serve.

I think Seachange will be open on Saturday….

Quilcene Village Store May Update

1. We now give a 10 cent a gallon discount if you buy your gas with cash or a valid check. Does mean you have to go inside so it is only good for when the store is open. Of course the pumps accept credit cards 24/7. (I don’t like that expression, but it is handy)

2. We are opening the new store in Discovery Bay—the Discovery Bay Village Store. (DBVS) It will be part of a complex of stores We think there is going to be some sort of bungee jump (i don’t understand, you have to ask Greg), kayaks for rent, and other things yet to be determined. The tentative opening date is Memorial Day weekend. I will share more details when I have them.

3. Another new business that Greg is starting is Sea Change Cannabis. It will be a retail store in the log cabin next to .DBVS not QVS. It will open once Greg has appropriate supplies, security system, etc. It may still be possible to invest in SCC, Talk to Greg is you are interested. Your chance to be in on the bottom floor of a new industry.

4.For your entertainment: The Village Idiots are playing next Saturday, May 17th at the Coyle Community Center. It is a great venue to hear music and Norm Johnson does a great job in getting outstanding groups to play. Admission is by donation–which goes to the musicians. The Village Idiots are:

Quilcene’s own trio – Guitar & Vocals, Banjo, & Bass.

Greg Brotherton
John Sanders
Franco Bertucci

The Village Idiots play new, old, and re-imagined twang with a drop of the hard stuff.

Miniature Gingerbread House Contest! Saturday 12-14-13 until 12-21-13


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.

A lovely fall ….which brings thoughts of PUMPKINS.  It is time for another contest—pumpkin carving.  We know that you are all full of great ideas for making a  pumpkin unique–carve, draw, paint, stack–it is up to you. There will be no age divisions as this is a great family activity.  There will be a $20 gift certificate for the best pumpkin and there should be fun for everyone seeing the creative ideas.
This time the customers will be the judges… we will need your vote.  The pumpkins can come in on Friday the 25th.  Every time you purchase something from the 25 to the 31st, you will get a bean to vote for your favorite pumpkin.  The contest will close on the 31st and the pumpkins can go home for Halloween night.  So create a great pumpkin and vote for your favorite.
Vote often—this is one election where you can try to stuff the ballot box. Next month in the election you just get one vote for School Board (Greg) two votes for Port Commissioners and 5 votes for freeholders plus some up and down votes.
We have a limited supplies of the popular dried tomatoes from Elk Meadows. Beautiful, tasty and local.  Stacey has made some great soaps and lip balms as well as printed dish towels. (time to start thinking about holiday gifts?)  We continue to have local produce and meats… Support your local farmers and know your food was grown with care, organically and did not have to spend days traveling. One very special “crop” we have is local wild mushrooms… if you can’t find your own, buy some local harvest — we currently have some lobster mushrooms even.

Recipe: Miso Sauce

I had an eggplant harvest this year of cute little Japanese eggplants—thanks to the great start from Serendipity farm. I really like eggplant but Tom was less impressed until I used this recipe.
  • 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
Mix miso, mirin, and sugar in a small bowl and set aside. Heat oil in a medium skillet and fry eggplants on medium heat until softened.  Turn down the heat to low. Add miso mixture and stir quickly with the ingredients. Stop the heat.  You could add red or green peppers to this and I am going to try to sauce on other vegetables–asparagus, green beans.  Buy miso, mirin and a vegetable to sauce and you 10% off each item. 
Happy Fall…enjoy the glorious fall colors!

Father’s Day and Grad Discounts!

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!

Video: Spring Rain Farm – Happy hens making eggs for QVS!

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

Seed Savers Exchange!

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

A Favorite Recipe

We are getting  deliveries of Pane d’ Amore bread… and are taking orders for what YOU want and need.  We have had two special orders now.  One was cinnamon rolls for Sunday morning. Doesn’t that sound nice? Let us know if you want some and we will have them for you.
We carry the NY Times, Seattle Times,  and of course Peninsula Daily News to read with your breakfast.
(Stay tuned for news about a BREAD TASTING event! Coming to QVS soon!)
Jose’s Salsa continues to be a big seller as do Candace’s sandwiches and baked goods.  My favorite item remains the amazing Chocolate Serenade Chocolates with pecans.
Here is a perfect recipe for a summer day—photo below! Make a lot of it, and you can eat it for several delicious days.  It has been a hit with everyone who has tried it.  The recipe is from Spilling the Beans—Cooking and baking with beans every day  by Julie Van Rosendaal and Sue Duncan.
Quinoa is a very small seed and is generally prepared like a grain—but is a complete protein. This also has red peppers, black beans, cukes, mangos… so colorful and healthy as well as very tasty.  I will admit to a love of curries so will try to not give curry recipes exclusively—but that would be fun.
A note on this recipe: Because the quinoa and black beans are small, I chop everything fairly small. I have doubled the recipe because it is so good, and who wants a half can of beans left over.
Curried Quinoa Salad with Black Beans and Mango
  • 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
Rinse the quinoa well under cool water in a fine sieve (this is important) then cook in a pot of boiling (salted) water until tender but firm to the bite (15 min.) Cook like you would pasta and drain.  (that is what the recipe says—I did not use enough water so I ended up cooking it like rice and had no water to drain). Cover for a few minutes, fluff with fork. Mix, shake, blend dressing. Toss it all in a bowl, and chill until ready to eat.

Photo from “Spilling the Beans” by Julie Van Rosendaal and Sue Duncan

Obviously, proportions are not too important in this.  I liked more veggies for crunch. (Do you get the idea I think recipes are just recommendations?!?!)

Learn about Vermiculture and Vermicomposting at QVS!

Jefferson County Public Works and WSU Master Gardeners present a FREE workshop on creating your own backyard worm farm (called VERMICOMPOSTING)

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!

Learn about vermiculture and vermicomposting

Learn about vermiculture and vermicomposting

July 2012 News and Featured Recipe


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) .

Check out the article in the paper about it!

And, don’t miss Greg’s Video!

Fresh Fruit

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!

Featured Recipe

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.

Tasty Couscous
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