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.

QVS visits Spring Rain Farm

Take a trip with us to Spring Rain Farm where our delicious, local, sustainably produced eggs come from.  John Bellow and Molly Fallon let us tag along on a winter Wednesday to see where our eggs came from.

Quilcene Village Store News…..

The biggest news is that we are involved in a MARCH MATCH and need your help. We have a big red mail box for donations for the Worthington Mansion…If you give $25 dollars or more, you will get a tee shirt with a photo of the Mansion as it was once — complete with mansard roof. And you donation will go twice as far since the Village Store will match the first $1,000 donations. This is a great project for our community—it truly is 10 Acres of Possibility.

So please help us show that our great customers support this fantastic project. Any size donation is appreciated. Drop your change in as you go by if that is all you can spare one day…but give as much as you can…and donate your $25 early to get a good selection of tee shirt sizes.

You might have noticed the reader board mentions fish—it is a reminder to you that we are selling great line caught Cape Cleare Salmon (frozen whole) for 25% off. They have instructions for thawing and cooking. We also have oysters again.

Here is a recipe shared by one of our customers—everything can be purchased at QVS and it sounds tasty. Suppose to get cold tonight-so tomorrow might be the perfect day for:

Corn Chowder With Bacon and Mushrooms
1 Organic Sweet onion, diced
1 Organic bell Pepper seeded and diced
1 stalk Organic Celery, diced
6 Tablespoons of Organic sweet cream Butter ( do not substitute)
3 Tablespoons organic flour ( I use Spelt)
5 slices organic Bacon, diced
3 cups frozen Organic corn or 2 cans organic corn kernels drained
about 1 cup fresh mushrooms cleaned, de-stemmed, and sliced thinly
1/2 teaspoon ground cumin or to taste
1/2 teaspoon cayenne or to taste
1/2 teaspoon Paprika
5 cups Organic chicken stock ( home made if possible) Use the chicken meat for another meal
1 1/2 cups organic heavy cream
salt to taste

1. Melt 3 tablespoons of the butter in a large heavy soup pot.
2. Sauté diced onion, bell pepper and Celery in melted butter until onion is tender and clear.
3. Add 3 Tablespoons of flour and stir over med. heat for 3 minutes. Then Add 5 diced slices of Bacon and cook for 2 minutes.
4. Add frozen or drained canned corn, cumin,cayenne,paprika and 5 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Melt the remaining butter in a heavy sauté pan and sauté the mushrooms until tender. Reserve in warm pan until serving time.
6 Stir in 1 cup heavy cream; cook 5 more minutes. Taste, add salt to taste.
Ladle into warm soup bowls and top with sautéed mushrooms and a little of the melted butter. Serve with crusty warm bread for dipping as you eat.
From Eileen Widman’s Kitchen

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.” –

Quilcene Village Store can help with Valentine’s wishes

We have Valentines cards—some sweet and some edgy—adorable, special packages of Serenade Chocolates includes a heart shaped chocolate, a great wine selection, and a few small arrangements of flowers.

And if your have a gardener Valentine, the great book by Midori Farms on growing veggies locally is in stock for $12, and we have a good selection of seeds from Seed Savers.

Date Change: wine and chocolate tasting–plus salad dressings Wed. 2/6/13 at 5:30 PM

We have had to change to wine tasting date—but it will be totally worth it. The wine tasting will be at 5:30 PM on Wednesday Feb.6th….Five samples for $5 and $2.50 off each of your first two purchased bottles of Wind Rose wine. I am sure you remember that one of the wines is the Library ReAd—a fund raiser for our library system. There were only 25 cases made and you really want to have a bottle. David Volmut of Wind Rose Cellars will be doing the pouring of these, his own locally made wines. And to sweeten the deal (he he), Jim from Chocolate Serenade will be giving samples of his wonderful chocolates…and I think he is going to have some heart shaped candies for sale. And if wine or chocolates are not your thing, Chris Llewellyn will be sampling the Serendipity Farms salad dressings. I am sure one of these (if not all three)is just what your Valentine wants!

Greg is making short films about some of our local suppliers and the one about Chocolate Serenade is ready —so watch this 6 minute video about the creation of this locally made chocolate created by one of Quilcene film makers. Just click on this link: And come and taste the wonderful chocolates on February 6th

Recipe for super easy Carrot Salad filled with winter veggies (recipe from the Food Coop in PT)

5 carrot
1 parsnip
1/4 to 1/2 cup raisins
1/8 c agave syrup or honey
1/8 apple cider vinegar or lemon juice
handful toasted almond slices (addition by Cass)

Peel, if needed, then grate carrots and parsnip, add other ingredients, toss and chill. Proportions are not important. Keeps for several days in refrigerator if you make enough to last. I plumped my raisins in hot water and drained them before adding—but my raisins were not the freshest. Easy, keeps well, looks pretty on the plate, and gets more root veggies into your diet. You get 10% off of the purchase price of any or all the ingredients when purchased at the Quilcene Village Store.

Meet the man behind Chocolate Serenade

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.

January News and 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 orderexcept 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
from Kalyn’s Kitchen

  • 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

Quilcene Village Store wishes you a Happy New Year!

For your celebrations we have some highly rated “champagne” called Renaissance Brut for $7.99. Plus we have all the nibbly food you could want. Also a terrific unprocessed ham for a big spread.

We will be open until 7 PM on New Year’s Eve, but closed on New Year’s Day.

An exciting event coming soon will be a wine tasting featuring the Library Re(A)d wine which is being sold in limited quantities to benefit the Jefferson and Clallam Library systems. We have one of the only 24 cases. Ray Serebrin, Director of the our library system, and David Volmut, vintner from Windrose Winery, will be there to share the good times. And there will be an additional exciting announcement that night (yes, this is a teaser). You won’t want to miss this.

If you are adding a few more veggies in the new year we have a new supply of Wildwood Farms rainbow carrots (pretty and tasty) and Dharma Ridge beets. Have you tried a salad with cooked beets, blue cheese and toasted walnuts? Really good.

Remember, try the Quilcene Village Store FIRST for your grocery needs. If we don’t have it, we will try to get it for you.

Thanks to all of our loyal customers who shop with us!