Saturday afternoon Pizza, starting March 13

We are excited to announce that we will be offering pizza on Saturdays, starting March 13th. Pizzas will be available for pick-up from 12 noon-1:30 pm. Here are the details:

All pizzas feature Chef Rob's homemade crust..mmmm.

Choice of:
Gorgonzola & Carmelized Onions (no tomato sauce)
OR
Pepperoni
OR
Cheese

Prices:
12" Cheese only $8.99
12" w/ toppings $10.99

If you'd rather pick up your pizza Saturday night or Sunday, check out our fridge and freezer-- pizzas that we do not sell over the lunch hour will be sold as "Take & Bake" from the cooler for $1 less per pie.

Pizza by the slice also available!

Please call ahead to order your pizza for Saturday- 492-3326.

Friday March 12th Take-Out Meal, $5.99

Kentucky Succotash:
Smoked Kielbasa, tomatoes, corn and lima beans

Served over Cous Cous (What is Cous cous?)

plus Garlic Bread

Available HOT 5-7 pm, Reservations recommended!

Prepared by Scott and Lindsay, co-managers (since it was canceled two weeks ago due to power outage.)

Friday March 5th Take Out Meal

Guest Chef extraordinaire Judith Thomas whips up:

Shepherd's Pie
with Shrewsbury-grown Smith Maple Crest beef and Caravan Gardens potatoes!

Green Salad

Rob's French Bread

$7.50

Also, CARROT CAKE with CREAM CHEESE FROSTING
by Lily Richards-Peele $1.50/piece

AVAILABLE 5-7 PM FRIDAY, AND SATURDAY WHILE SUPPLIES LAST! Call ahead to reserve yours: 492-3326

WORKSHOPS, Sundays in March

We are pleased to offer workshops every Sunday in March, thanks to Maya Zelkin, a local potter and traditional foods enthusiast. We have tried her maple marshmallows, crackers and pickles. They are incredibly delicious, so we are excited that Maya is willing to share her skills and recipes with us and anyone else who's interested. These workshops will be FREE, though donations are much appreciated. Please register in advance if possible--call 492-3326 or sign up the next time you're in the store. Walk-ins will also be kindly welcomed. ALL WORKSHOPS ARE SUNDAY 1:00-3:00 PM.

March 7: Intro. to Vinegar-Free Pickles
Use salt to ferment and preserve vegetables. Workshop will feature a demonstration of preparing kim chi (Korean sauerkraut) and a brined vegetable, and a discussion of recipes, techniques, and principles of lacto-fermentation.

March 14: Traditional Corn Tortillas
Local yellow corn cooked with dolomitic limestone will be ground wet, pressed, and cooked. We will share recipes which use tortillas.

March 21: Whole Grain Crackers
Learn to prepare flour and grains to make wholesome, delicious crackers from scratch.

March 28: Spring Maple and Dairy
We will celebrate spring in this class, with dairy processing and maple treats. Learn to make butter, yogurt, and soft cheese from local jersey cow milk. Then make an assortment of maple-sweetened confections and candies to celebrate this year's sugaring season.

Are you interested in leading a workshop? Or would you like to learn a new skill? Let us know and we will work on connecting the community through workshops: sharing skills, interests & wisdom.

Take Out Meal, Fri Feb. 19th, 5-7 pm

This week's Take-out Meal, prepared by guest chef Annette Parrish!

Southern Style Smothered Chicken Breasts

Mashed Potatoes
courtesy of Caravan Gardens, Podge and Martha Sirjane

& Collard Greens

This meal is sure to be a hit! Call ahead to reserve yours--492-3326!
Available Friday 5-7 pm and through the weekend while supplies last.

Take Out Dinner, Friday Feb. 12th

Available HOT 5-7 pm Friday and through weekend while supplies last...

Enchiladas
Your choice:Misty Knoll VT-Raised Chicken OR Black Beans

Mexican Rice
with cilantro dressing

Guacamole, Sour Cream and Salsa

vegetarian option $5.95
chicken $6.95

Reservations accepted and recommended!

Take Out Meal, Friday Feb. 5

This Week's Take-Out Meal:

Sweet and Spicy Pork

baked with delicious Wild Rice

& Steamed Broccoli

Available hot 5-7 pm on Friday!

We sold out last Friday so please make a reservation if you know you would like the meal. You can call us at 492-3326.