I hope you all had a great Thanksgiving ….and it seems that Christmas is rapidly approaching.. Is anyone interested in a fresh free range turkey for the up coming holiday? Let me know and I will see if it can be arranged. We went to Greg and Stacey’s for the major event, but I got one of the birds to cook just for us a few days later. I was the best smelling turkey I have ever cooked. And a VERY GOOD cook who purchased one of the free range turkey had this to say " Our free range guy was superb, certainly the most tender and most flavorful of all turkeys past. We really could tell the difference." High priase!
> I did make a very tasty avgolemono soup with the stock from the turkey.
> I want to make sure you know about two upcoming Quilcene events:
> This Saturday December 5th at 5 PM will be the Community Tree Lighting near the Post Office…Santa will arrive in a sled, photo op with Santa, cookies and music—all with your friends and neighbors. A fun event.
> And the following Saturday–Dec. 12th, There willl be a celebration for the new improved bookmobile…now called a Mobile Library at the Community Center from 2 to 4 —cake and the Village Idiots will be providing music. Another great event for the whole family.. And of course Greg will be playing banjo or some other instument in this lively group.
> Hope to see you at these events.
Hope you are enjoying this brisk but sunny day. Surprising to me at least, we are in holiday time.
> First is Thanksgiving…..you can order your free range, fresh turkey until Monday and pickup starting Tuesday.
We have some beautiful whole pies—apple, berry, pumpkin and cheese cakes. As well as cheese cake slices….which are so tasty and great if you are a small family and don’t want (or trust yourself) with a whole cheese cake.
We have some of Serendipity’s locally made cranberry sauce. And of course a good selection of wine, cider and liquor if you want some sprint for your meal.
FYI Discovery Bay Village Store will be open in the morning on Thanksgiving…not sure yet if QVS will be.–plan ahead.
I just spoke to Chris of Serendipity Farm and we will be getting some of their wonderful wreaths to bring some joy to these cool and darker days…BUT she is selling out quickly so if you want one, get it when you first see it.
We got in a new selection of the baskets we carry—including a number of new styles. They are so handy…I use one for my knitting. But they are great for carrying anything and make a great gift basket for presents or hostess gifts—fill with some chocolate, wine, cheese and crackers, the hand designed dishtowels or what ever suits your recipient.
We have installed an electric car charger…so you can buy that electric car you have been looking at!! Or tell your traveling electric car owning traveling friends. It is located next to the door on the side with the ice machine.
And for today’s non recipe…..I will share what we have been having most Sundays for breakfast.
Clean the refrig breakfast Scramble
Recently I have been starting with a new potato for each of us. The trick i have found useful is to put them in the microwave for a minute per potato…gets them mostly cooked but still firm.
While the potatoes cook, I brown whatever is available—onions, celery, mushrooms, red peppers etc in a little olive oil. When potatoes are done, I take them out, dice and toss into pan. Can add some herbs now also….oregano is good. After the potatoes have browned as much as I want, I crack one or two eggs per person over the stuff in the pan and stir until it is all well mixed and cooked. You can add some cheese if you want.
One night I had a little sausage and browned it with the onions in the first step and it made a tasty and very quick dinner. I think the potatoes are great with Annie’s Organic Ketchup–(available at QVS of course)
Enjoy your day and life…
I hope you have noticed and like the new landscaping. We are excited to get done and think it make the store more attractive folks driving by.
A reminder that you REALLY want to order a turkey ….even though we will be going elsewhere for Thanksgiving I have ordered one just because they have such a good reputation and are so resonably priced for free range turkeys. And to clarify all of the turkeys we will order are free range. They have no perservatives, are fed a vegetarian diet and are never fed antibotics or hormones. Check out Marysturkeys.com.
> We also are getting some whole pies and cheese cakes if your sweet tooth needs a treat.
> Something we carry that I had never had before is Not Your Dad’s Rootbeer. This is beer that tastes like rootbeer. I really like it…refreshing not too sweet but since I am not a beer drinker, I love it. We also have some great ciders in individual bottles for times you want to grab something other than a beer.
> It has been a long time since I gave a recipe…and this will be my usual non recipe recipe.
> It started when I had one fish fillet for dinner for two. So I thought I would have to extend it. For lack of a name I will call it Italian Fish. (what I have found is any time I think I have created something unique, if I google I find many similar recipes….so I am sure this is out there) The method would work with chicken, pork or leave out the meat all together…It would not be missed. Use what ever veggies you have on hand.
> Chop and saute onions ( I would have added some if I had had any), handful of celery , half a red pepper and sliced mushrooms in olive oil.
> Add tomatoes–I had planned to add sundried tomatoes but found I had none so used a can of chopped tomatoes and some tomato paste
> add fish cut into bite sized pieces. It will cook very quickly. jCould use other protein or leave out
> For the good stuff–add a good spash of balsamic vinegar, some capers and chopped olives (I used green, but any would be good)
> I served it over cooked Israeli Couscous. (it cooks in 3 minutes in the pressure cooker–or cook for 8-10 minutes like pasta.
> The cous cous was perfect with the sauce. I cooked in the time it took to cook the couscous. Parsley would have been a nice garnish. I have some left overs in the refrig and am going to go eat it now!
> Have a great day.
Some folks have asked for more information about the fresh turkeys that can be ordered from Quilcene and Discovery Bay Village Stores. They are from Marys…learn more at marysturkeys.com. Check it out…you can see video of some happy turkeys pecking in a pasture. I have great great reviews about Marys chickens and turkeys.
And to go with your turkey, we are carrying stuffing mix from Pane D’Amore. We have fresh local veggies from Midori and greens and dressings from Serendipity Farms. And of course, finish off your meal with a little chocolate piece from Chocolate Serenade.
Feed your family and friends locally for good health, reduced your carbon foot print while supporting local economy—what a great gift to yourself and the world!
Exciting news! You can pre-order your organic or free range fresh turkey. Get a turkey who was free range or organic and not have to defrost a factory turkey! Feel good about your turkey as well as get local veggies to round out the meal. Have a great Thanksgiving!
> Here are some details:
> Free Range: $2.99/Lbs
> Sm: 8 – 12 Lbs
> Med: 12 – 16 Lbs
> Lg — Sorry, not available this year.
> XL: 20 – 24 Lbs
> Organic: $4.39/Lbs
> Sm: 8 – 12 Lbs
> Med: 12 – 16 Lbs
> Lg: 16 – 20Lbs
> XL — Sorry, not available this year.
A $15 deposit is required to reserve your bird. Deposit will be applied to your final sale. All birds will be available for pick up on the Monday 23rd. Turkeys will be fresh with no thawing required.
We learned today that we can not get any premium gas without ethanol until about the END OF JUNE. We are so sorry to inconvenience anyone. We will carry premium gas with ethanol in the pump that used to be premium without ethanol. I will notify you when we get the ethanol free premium back. (
As a sad heads up, we have been told that they may be phasing all ethanol free gas out since it is sold in so few places. We will continue to get it as long as it seems a reasonable price.) We will still have ethanol free regular gas for now.
> We have locally grown tomato and other plant starts for your garden thanks to Serendipity, as well as two suppliers of organic GMO free seeds.
> Local greens should be coming soon.
> We have a new supplier for sweet and savory grab and go meals. Eight Arms Bakery in Olympia makes wonderful stuff!!! The hand pies are really good. Two I have tried are black bean or broccoli and cheese. There are also muffin pies both savory and sweet. We have some of their other baked goods. You will find their items in the grab and go case. We can order anything they make if you let staff know what you want. Here is a link http://8armsbakery.com/#about.
> And if you haven’t tried the ice cream at Discovery Bay Village Store….it is time since the weather is warming up.
> Enjoy the great weather and eat locally.
Please join us Thursday Feb. 12 from 6 to 7 for tasting of Wind Rose Cellars wine and assorted chocolates. Cost is $5— but it will be deducted from your $20 purchase of wine and/or chocolate. Perfect time to pick up some treats for the special folks in your life. Just two days until Valentines. See the end for a recipe from Wind Rose.
By the way there is a pancake breakfast on Sat. Feb 14 (8 am to 11 am) put on by the Lions that is a fund raiser for the Ruby Jean Murray Scholarship Endowment. Come have a good breakfast prepared by the Lions, see what is in the silent auction and donate to a good cause. Your contributions will go twice as far because there is up to $5000 available as matching funds, Eat, see friends and help Quilcene senior go to college for many years to come. Give a valentines gift to the whole town by helping our students.
Hope that you have been in and seen the new location for the alcohol and the new produce we are adding. We are committed to local and organic when possible, and if not available at at reasonable price, we get you the best we can find. We have cauliflower now ( plus broccoli, carrots, salad greens etc.) We will be getting Serendipity salad greens as soon as they are available (maybe next month)–but do have their great salad dressings and non local organic salad greens.
My favorite way to cook cauliflower has been to brown it in butter and olive oil. But recently I have have modified how I fix it—6 minutes to cook–max. In a large skillet add about two Tablespoons of water, enough cut up cauliflower and carrot pieces (baby carrots or inch long pieces) as you all will eat, The veggies should be in a single layer! COVER and cook for about 3 minutes. If you have added the right amount of water it will be all gone–if some remains, drain it off. Add a spritze or a Tablespoon or so of olive oil (or as much of what ever type of oil/butter) , and turn heat to high again, leave lid off and cook for about 3 minutes, stirring once or so….should get some gentle browning on both the carrots and cauliflower. Now I don’t like much salt and Tom doesn’t like herbs on his so I dish out the veggies and add some chopped green onion and cilantro to mine and let him salt his. (Mine is much prettier!) Fast, fresh, healthy and very tasty.
Now back to Wind Rose. This recipe is from their website. http://www.windrosecellars.com/ I have not made it but it sounds wonderful.
GRILLED SALMON WITH PLUM KIWI SALSA
> Serves 4
> 4 wild-caught salmon fillets
> 2 Tbsp fresh thyme leaves
> 1/2 cup freshly squeezed orange juice (about 1 juice orange)
> 2 Tbsp good olive oil
> freshly ground salt/pepper to taste
> 1/2 cup cubed plump peeled ripe Japanese or hybrid plums (ex: Early Golden, Shiro, Burbank)
> cup peeled ripe kiwi peeled and cubed
> 1/4 cup orange juice (about half an orange)
> 2-3 Tbsp chopped Italian parsley
> 2-3 Tbsp Wind Rose Cellars Rosato
> Salt/Pepper both sides of the salmon fillets
> Mix together chopped thyme leaves, orange juice and 2 tablespoons olive oil in container with lid large enough to hold the salmon fillets in a single row.
> Place fillets in marinade, turn several times to insure good surface coverage.
> Cover and place in the refrigerator for at least 30 minutes or more.
> Turn fillets at least once while marinating.
> Salsa preparation
> Mix together salsa ingredients in small bowl, cover and refrigerate until serving time.
> Grill fish on indirect heat about 8-10 minute till fillets press lightly when touched and just begin to flake in the center. Do not overcook because the fish will continue to cook when it is taken off the heat. Brush fish with marinade several times while cooking and cover grill . Either coals or gas grill can be used but my preference is coal because it gives a soft smoky flavor to the salmon that seems perfect with Wind Rose Cellars Rosato.
> Serve with spoonfulls of salsa across the salmon and on the side. Buon Appetito!!
> Side dish suggestions:
> Grilled corn on the cob, mixed lettuce salad with olive oil and balsamic vinegar