Posted: November 8, 2013 Filed under: Recipe
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.)
Posted: October 10, 2013 Filed under: News, Recipe
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 balm
s 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!
Posted: June 10, 2013 Filed under: News, Recipe
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!
Posted: January 9, 2013 Filed under: Recipe
First of all, we have had to change to date of the Library Re(A)d Wine tasting due to a conflict. So please remove January 24th from you calendars. We are trying to reschedule for February.
We want to honor you on your birthday so shop at the Village store on your Birthday and get 10% taken off of your order—except fuel. So bring something in showing it is YOUR special day and we will be delighted to give you a present of the discount.
One new item we are carrying is frozen chorizo. It is bulk—not in a casing. I think it would be fantastic as a quick pizza on our frozen corn meal pizzas. So— a little tomato sauce, sautéed onions and mushrooms if wanted, browned chorizo, little cheese –sounds good to me. Bake as directed. Of course it could be used in a more traditional manner also. (10% off the pizza and chorizo if you buy both from the freezer section)
Today you get a second recipe (if you consider the pizza guidelines a recipe) This is another really fast dish—dump the couscous in boing water—cover while fixing other stuff… Rather like rice pilaf, but healthier and much faster/easier.
Whole Wheat Couscous with Green Onions and Parmesan
- 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
Using a heavy pan with a tight-fitting lid, bring 2 cups of chicken stock to a boil. Stir in couscous, turn off heat, put the lid on the pan and let it sit for five minutes without lifting the lid.
While couscous cooks, thinly slice the green onions and measure 1/2 cup finely grated Parmesan cheese.After 5 minutes, remove lid and fluff the couscous with a fork. Let cool for 2-3 minutes.
Stir in green onions and finely-grated Parmesan. Season to taste with freshly-ground black pepper and serve hot.
The couscous is in the bulk section in the back—and on sale at 50% off…you get 10% of the other ingredients. Quick, fast, tasty and on sale.
Please look at our selection of locally made gift cards—selections from three talented Quilcene artists…something for every taste. Most are blank so you can write your own personalized message.
Each day is getting a little longer—Enjoy
Posted: August 20, 2012 Filed under: News, 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.
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?!?!)
Posted: July 6, 2012 Filed under: News, 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!
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!
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.
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