January 2

Sunday, like all Sundays, will feature French Bread, along with blueberry scones and cherry muffins. There will be corn chowder for soup. Be sure to check the freezer for discounted prices on Christmas specials like panettone and pound cake. And by the way, my French Bread recipe contains no dairy products. I use the simplest bread recipe of all time: flour, water, yeast and salt. For this reason, French Bread gets stale rather quickly, so it's best to freeze it if you're not going to eat it the same day. If you freeze it, the best way to use it later is to run it quickly under a cold water faucet and pop it in the oven at 350 for five minutes. This will crisp up the crust without drying out the crumb, and here's an interesting note: the reason bread gets stale is not because it dries out. Rather, it is because the water molecules in the bread become bonded to the gluten molecules. Briefly heating the bread shakes the water molecules loose of the gluten and restores a moist crumb. It only works once, though. After that, it's bread crumbs.

Thursday and Friday

Tomorrow (Thursday) there will be blueberry scones, cranberry walnut muffins and, of course, Anadama bread. Soup will be potato leek. On Friday there will be cherry scones and sesame seed bread and the soup will be split-pea. There won't be a take-out meal this Friday because of it being New Year's Eve, but we will be open until the usual 7:00 pm.

Wednesday

Apricot scones and Moroccan Chick Pea Soup are on the menu today. Plus loads of cookies, and some delightful sausages and cheeses for New Year's Eve hors d'oeuvres trays.

Tuesday, December 28

Blueberry scones, sunflower seed bread, and West African Peanut Soup will be on the menu for Tuesday. There are still some left-over goodies from Christmas to be had at reduced prices including panettone and pound cake. Stop by and take advantage.

Christmas Eve

Christmas eve Friday will feature French Bread, lots of Russian Tea Cakes, Blueberry Scones, Cranberry Walnut Muffins, Chocolate Coconut Pecan Cookies, and Southwestern Butternut Squash Soup. We close at three o'clock, so get your shopping done early.

A more exciting blog!

If you hadn't already noticed, Rob has taken over as Pierce's blogger! Lucky for everyone, that means way more detailed information about fresh bakery items, as well as soup, pizza and other delicious creations made by Rob.

If you'd like to more easily see when new blog posts appear, subscribing is simple. On the right side of the blog, click "Posts" under "SUBSCRIBE TO" heading. We recommend then clicking "Atom." Then "Subscribe Now." This lets you see all the blog entries in a list in your bookmarks. Ours is on a toolbar at the top of the screen.

Thanks,
Scott and Lindsay, Managers

Coming up this week

Here's what's coming up this week at Pierce's Store.

Tuesday I'll be baking both panettone (Italian Christmas bread) and pumpkin seed bread. There will be blueberry scones and peach muffins, potato leek soup, and lots of cookies including my new chocolate coconut pecan cookies. There should still be some coconut macaroons and Russian tea cakes. Also, there is mushroom-leek pizza in the freezer. Cranberry sauce is in the cooler, along with black bean/rice burritos.

Wednesday I'll be baking apricot scones, and gingerbread (in little perfect-for-two pans). Soup will be split pea with ham.

Thursday I'll make the usual Anadama bread, as well as French bread, along with pound cake which will be available as either little perfect-for-two cakes or as larger loaf-sized party cakes. It's a great cake to top with fruit and whipped cream for a party. Soup will be corn chowder.

Christmas Week

Some specials for Christmas week: Pound cake, gingerbread, panettone, and cranberry nut bread will be available in little loaves appropriate for 2 to 4 people. Larger loaves of panettone will also be available. My own cranberry sauce will be available in half-pint containers. Also, while I usually only make French bread on the weekend, I will be baking a bunch of baguettes (plain, as well as seeded) on Thursday and Friday. (Of course, we usually have a stash of baguettes in the freezer if they run out.) I won't be making any Christmas cookies, per se, but there will be more cookies than usual, including coconut macaroons, chocolate macaroons, and chocolate tea cakes, as well as the usual varieties. If you want quantities of more than a dozen, please order the day before.

This weekend at Pierce's (December 17-19)

On Friday there will be fresh peach scones, applesauce raisin muffins, sesame seed bread, and lentil soup with ham, along with the usual cookies which is to say, chocolate chip, ginger, peanut butter, and of course, Russian tea cakes. Scroll down to Wednesday's post to see a description of the Friday take-out meal. It's Guest Chef Carol Calotta's Baccala.

On Saturday there will be fresh blueberry scones, French bread batardes and baguettes (including seeded baguettes), West African peanut soup (it's vegetarian), all the usual cookies plus coconut macaroons. Pizza will be mushroom-leek ragout with mozzarella and parmesan (look for it in the freezer. It's take-and-bake.).

On Sunday, fresh-baked walnut sticky buns, another batch of fresh blueberry scones, more French bread, and Mexican black bean soup with corn.

Martha Sirjane's wreaths

These beautiful wreaths were made by Martha Sirjane and are available at the store (click the pics to enlarge).

12/17- Baccala Italian dinner

Friday Take Out

Baccala: A Traditional Italian Christmas meal consisting of Salt Cod with potatoes & tomatoes, plus a green salad and bread.

$8.99

Prepared by Guest Chef Carol Calotta. Reservations strongly recommended and accepted by phone or in-person only. Call 492-3326.

Lily's Delights

Eggnog Cake with chocolate mousse frosting..YUM!

$1.99

12/10- Chef Rob's Goulash

Friday Take Out

Chef Rob's Hungarian Goulash with local Grass-fed Beef

Plus a Garden Salad & slice of fresh bread

$8.99

Reservations recommended and accepted by phone or in-person only. Call 492-3326 or stop in to reserve yours!

Lily's Delights

Pumpkin Cheesecake with graham cracker crust- yum yum!

12/3- Rob's Chili with Local Beef

Friday Take Out

Rob's Chili with Smith Maple Crest Grass-fed Beef
OR
Vegetarian Chili with Corn

Plus Lily's Delights delicious Corn Bread

12 oz: $3.99
32 oz: $8.99

Reservations recommended and accepted by phone or in-person only. Call 492-3326 or stop in. This chili is delicious and going to go fast!

On Saturday

Pesto Pizza with Fresh Tomatoes $9.99

Friday Take Out, Nov. 19th

Roasted Pork Loin
with Mashed Potatoes & Brussel Sprouts,
cranberry sauce & applesauce

$8.99

Prepared by Guest Chef Lavinia Seide. Reservations recommended & accepted by phone only. Call 492-3326.

***

For dessert,

Lily's Delights:
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

$1.50 each

Crafted by Lily Richards-Peele every Friday with dinner. Sold separately.

Specials November 5th

Friday Take Out
Beef Stew
with homemade bread

$3.99/cup or $8.49/quart

Made by Guest Chef Val Fusco.
Reservations recommended and accepted by phone only--492-3326.

Specials Oct. 29-31

Friday Take Out
Italian Meatball Pie
with tomatoes, chickpeas, and Smith beef

served with a side of pureed butternut squash

$7.99

Made by Guest Chef Sally Deinzer.
Reservations recommended and accepted by phone only--492-3326.

Friday Take Out

Baked Stuffed Chicken Breasts
with cheese & herb filling

Rice Pilaf

Garlicky Green Beans

$7.99

Made by Guest Chef Judith Thomas.
Reservations strongly recommended and accepted by phone only--492-3326.

Saturday Specialty Pizza

Pesto, Sundried tomatoes & Mozzarella

$9.99

Specials Oct. 15-17

Friday Take Out

Macaroni & Cheese
with Wallingford Locker Ham*

Spinach Salad

$7.99

*also available without ham

Made by Guest Chef Joyce Wilson. This sold out last time and is sure to be a great one.
Reservations strongly recommended and accepted by phone only--492-2087.

Saturday Pizza

TBA

Specials Oct. 8-10

Friday Take Out

Green Pork Chili
-A slightly spicy Mexican pork stew with tomatillos, onions & tomatoes

with Black Beans, Rice & Cornbread

$7.99

Made by Pierce's Chef Rob McKain, so this one is sure to be delicious!
Reservations strongly recommended and accepted by phone only--492-2087.

Saturday Pizza

Green Tomato Puttanesca
$9.99

Specials Sept 24-26

Friday Take Out

Bobotie- a West African curry with beef (local) & fruits

Yellow Rice

South African Sambal salad

$6.99

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Becca Rice. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

Mushrooms & Feta Cheese
$9.99

Available as Take & Bake.

Specials Sept. 17-19

Friday Take Out

Rob's Burritos
Your choice of Beef or Bean, plus rice, cheddar & Rob's fresh salsa

Served with...
Cilantro Rice
Fresh Salsa
& Guacamole

$6.50

Available hot from 5-7 pm on Friday. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

Caramelized Onions & Gorgonzola Cheese..one of the best!
$9.99

Available as Take & Bake.

Specials Sept 10-12

Friday Take Out

Chicken Marsala with mushrooms, Marsala wine & a hint of sweet Italian sausage

Served over Rice

with a tossed salad & Gordon's Pond dressing

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Irene Gordon. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

To be announced...

Friday Take Out

Chicken Marsala made with mushrooms, Marsala wine & a hint of sweet Italian sausage

served over Rice

with a small tossed salad with Gordon’s Pond Dressing.

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Irene Gordon. Reservations Recommended! Please call 492-3326.

Saturday Pizza

TBA

Specials Aug 27-29

Friday Take Out

Vegan Tabouli (a Middle Eastern bulgur salad)

With Hummus & Pita Bread

and a cup of Gazpacho

$6.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Nancy Ellery. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Fresh Pesto, Fresh Mozzarella & Tomatoes

Specials Aug 20-22

Friday Take Out

Chicken Piccata with Black Olives

Served over Basmati Rice

Garden Salad

Mint Brownie

$7.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Taffy Maynard. Reservations Recommended! Please call 492-3326 to reserve yours.

Chef Rob will be on vacation through Aug. 25th--Please check the freezer for bread & pizzas!

Specials Aug 13-15

Friday Take Out

Thai Green Curry with Chicken

Served over Jasmine Rice with Lime & Cashews

Locally-grown Greens on the side

$7.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Judith Thomas. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Fresh Pesto, Fresh Mozzarella & Zucchini

Specials Aug 6-7

Friday Take Out

Pizza!
Rob's homemade crust with fresh tomatoes, fresh basil & fresh mozzarella

$9.99

Available 5-7 pm on Friday--HOT. Reservations encouraged. 492-3326.

Saturday Specialty Pizza

Same as above. Pepperoni and plain cheese also available. All as take & bake.

Specials July 30-Aug 1

Friday Take Out

Salmon stuffed tomatoes
. . a cold salmon salad made with celery and pickles in a quartered fresh tomato

Raw kale salad . . diced young kale marinated in olive oil, garlic and lemon juice

Fresh brown bread

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Sally Deinzer. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Puttanesca: chopped tomatoes, capers, anchovies, parsley, Kalamata olives, garlic & mozzarella

Specials July 23-25

Friday Take Out

Kugel: a cheesy noodle pudding (recipe from "Kosher Yankee Centennial: 100 Years of Jewish Cooking in Vermont" coming out this fall)

Served with Fish & Green Beans

$6.50

Prepared by Guest Chef Kathy Felder. Available 5-7 pm Friday night. Reservations recommended! Call 492-3326.

Saturday Specialty Pizza

Spinach over Feta cheese, with Romano cheese on top

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Friday Take Out

Braised Chicken with Figs on a bed of locally grown Escarole.
Served with Orzo.

$7.25

Prepared by Guest Chef Carol Calotta. Available 5-7 pm Friday night. Reservations are coming in fast! Reserve yours today! Call 492-3326.

Saturday Specialty Pizza

Diced Tomatoes, Sauteed Eggplant, Herbs, Garlic & Romano cheese

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Specials July 9-11

Friday Take Out

Chicken Enchiladas with Rice & Pinto Beans

$6.50

Prepared by Guest Chef Bev Darling. Available 5-7 pm Friday night. RESERVATIONS RECOMMENDED! Call 492-3326.

Saturday Specialty Pizza

Smoked Mozzarella & Spinach

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

NOTE: Pizza availability this week is dependent on repairs being made to our freezer. Please check in at the store on Saturday if you are expecting to buy pizzas. Thanks

Specials July 2-4

Friday Take Out

Local, Grass-fed Asian Beef with Cabbage Salad

$6.75

Prepared by Guest Chef Ludy Biddle. Available 5-7 pm Friday night. RESERVATIONS RECOMMENDED!

Saturday Specialty Pizza

Mushrooms, Feta & Parmesan

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Specials June 25-27

Friday Take Out

Tarragon Chicken Loaf with Lentil Salad & French Bread

$6.50

Prepared by Guest Chef Sally Deinzer. Available 5-7 pm Friday night. RESERVATIONS RECOMMENDED!

Saturday Specialty Pizza

Red Bell Pepper, Feta cheese, Garlic, Olive Oil & Romano cheese

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Local Produce pick up 6/22

Available Local Produce


Place Orders: Thurs 6/17 through Sun 6/20 (by 7 pm)

-Fill out an order form in the store; OR

-Email your order to pierces.store@gmail.com



Pick up: Tues 6/22 (12 noon-7 pm)


Large Lettuce (red or green) $2.50 each

Small Bibb Lettuce $1.25 each

Salad mix (cut lettuce) $9/lb

Mustard Greens $7.50/lb

Spinach $9/lb

Kale $3/bunch

Swiss Chard $3/bunch

Kohlrabi $2 each

Radishes $2/bunch

Fresh Garlic $5/lb

Chives $3.50/bunch

Baby Basil $2.50/bag

NOTE: When you place an order, you are committed to it. Please let us know if you are unable to pick up your order between noon-7 pm on Tuesday.

If you have any questions, please email Lindsay & Scott at pierces.store@gmail.com or call 492-3326 and leave a message for us.

Produce provided by Caravan Gardens (Podge & Martha Sirjane), Our Farmers Funky Foods (Dick Adams & Hilary Adams-Paul), and Alchemy Gardens (Scott Courcelle & Lindsay Arbuckle).

Specials June 18-20

Friday Take Out Meal

Wallingford Locker Ham, Baked Beans, Potato Salad & Cole Slaw

$7.50

Prepared by Guest Chefs Joyce Wilson & Connie Youngstrom. Available 5-7 pm Friday night. RESERVATIONS RECOMMENDED!

Saturday Specialty Pizza

Puttanesca: Kalamata Olives, Garlic, Tomatoes, Anchovies, Capers, Parsley & Pecorino Romano cheese

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Specials June 11-13

Friday Take Out:

Jalapeno Chicken Sausage
with Tabouli & fresh Pineapple-Mango Salsa

$6.75
Available 5-7 pm on Friday and through weekend while supplies last.
Prepared by Judith Thomas.

Specialty Pizza:

Red & green peppers, onions, garlic & mozzarella

Available as Take & Bake only, starting Saturday.
10" Specialty- $9.99
10" Pepperoni- $8.99
10" Cheese- $7.99

Specials June 4-6

Friday Take Out

PIZZA!
Choice of:

Swiss Chard, Garlic, Pecorino Romano cheese & herbs

OR

Pepperoni

OR

Cheese

Available Friday 5-7 pm. Reservations recommended (especially for Pizza this week!)


Saturday Specialty Pizza

Swiss Chard, Garlic, Pecorino Romano cheese & herbs

Available as Take and Bake from the freezer.

May 28 & 29 Specials

Friday Take Out

Ratatouille

served over Cheesy Polenta

with Garlic Bread & Tossed Salad

$6.75

Prepared by Guest Chef Judith Thomas
Available 5-7 pm Friday night & through weekend while it lasts!
Reservations Recommended!


Saturday Pizza

Mushroom Ragout, Goat Cheese, Tarragon & Parmesan

Available as Take & Bake only, starting Saturday 5/29

Benefit Concert June 12th

Saturday, June 12 Jonathan Lorentz and his band, with vocalist Teri Roiger, will perform a Jazz Cabaret at the Crisanver House in Shrewsbury. Doors open at 7:30 and music starts at 8:00. Cash bar and finger food.

Tickets are $12.00. Available at Pierce's Store, Crisanver House, Best Wishes / Eastman's on North Main Street, Rutland. Only 160 tickets are available.

Join us and help provide a generator to keep the store open when the power goes out!

We'll be raffling off several prizes that evening: see them at the store beforehand and take a chance on winning one of these items by local craftspeople!

~ Rustic Wood Creation by Bill Dudley
~ Woodturned Bowl by Gerry Martin
~ Framed Photo by Fred Michel
~ Custom Flower Arrangement by Connie Youngstrom
~ Woodfired Pottery by Maya Zelkin


Jonathan's band includes:
George Kaye ~ Bass
David “Scorch” Calarco ~ Drums

Crisanver House is located at 1434 Crown Point Rd., Shrewsbury, VT 05738
802.492.3589
www.crisanver.com
www.jonathanlorentz.com

May 21-22 Specials

Friday Take Out:

Spanakopita
A classic Greek dish with a twist: spinach, feta, mozzarella, ricotta, layered with herbs in puff pastry.

Greek Salad
with tomatoes, olives, artichoke hearts & delicious dressing

$6.50

Saturday pizza:
Starting this week, pizza will be available as Take & Bake only, with a new specialty pie showing up in the freezer every Saturday. The special for this week is:

Spinach, Garlic, Goat Cheese & Parmesan

NEW prices:

12" cheese: $7.99
12" pepperoni: $8.99
12" specialty: $9.99

Fri. 5/14 Take Out & Sat. 5/15 Pizza Specials

Friday Take Out!

Veggie Lasagne

with Salad and French Bread

$6.50

Saturday Specialty Pizza: Eggplant, fresh tomatoes, roasted onions, garlic & parmesan!

Saturday Special Pizza

This week's Specialty Pizza is:
Ricotta cheese, sauteed mushrooms and parmesan.

YUM!

Friday May 7 Take Out

Chili
garnished with cheese, cilantro & sour cream
+
Corn Bread
+
Salad

$6.75

Prepared by Guest Chef Phyllis Wells
Reservations recommended! 492-3326

May 1 Pizza

Specialty Pizza of the Week:
Asparagus, Prosciutto, Fontina & Parmesan Cheeses

Happy Birthday Marjorie Pierce! and Happy Green Up Day!

April 30th Take Out Meal

Maple Teriyaki Chicken (Vegetarian Option: Maple Teriyaki Portobello Mushrooms)

with Rice

& Sesame Spinach Salad

$6.95

April 16th & 17th Fri-Sat Specials

Friday Take Out Meal

"Don's 50th Beef"
An Asian-influenced sweet and savory dish with marinated beef, mango chutney, rice, beans and greens. Not to be missed!

Prepared by Guest Chef John Davis

Call for reservations--492-3326

Specialty Pizza of the Week: Eggplant, Tomatoes, Garlic & Parmesan
Pizza made on Saturday (see previous posts for full info)

PIZZA April 10th

This week's Specialty Pizza: Pepperoni, Fontina cheese, and Sauteed Leeks

Choice of:
Specialty
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, you can pick it up as a "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. Or just stop in!

Friday Take Out April 10th

Lynnette Over's Turkey and Biscuits

The Vermont Classic with tender turkey, potatoes, carrots, peas and other veggies, in a gravy, served over biscuits.

PLUS Marble Velvet Cake (Lily's Delights)

With dessert: $8.25
without: $6.50

Dessert alone: $2.50 for a big slice of cake

Call today to make your reservation!

This Friday, Take Out Meal April 2nd

Sally's Stuffed Shells

Mixed greens salad
with red & yellow bell peppers, celery and carrots

French Bread

$6.50

Plus Lily's Chocolate Bulls-Eye Cakes
Delectable Chocolate Cake with Raspberry Preserves center
$0.85 each

Saturday Pizza March 27th

This week's Specialty Pizza: Mushroom Ragout with Goat Cheese and Tarragon

Choice of:
Specialty
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, you can pick it up as a "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 26th Take Out Meal

Chicken and Biscuits
Chicken with parsnips, carrots, mushrooms, peas and a gravy, served over homemade biscuits

Prepared by Scott (manager) and his mother, Carolyn.

$6.50

Reservations recommended!

Friday March 19th Take Out Meal

Dabbie Sweet's Casserole
a baked dish with Wallingford Locker ham, VT cheddar, milk, eggs and french bread

Mixed Greens Salad
with dried cranberries and pecans

Prepared by Guest Chef Weezie Duda.
HOT 5-7 pm! Reservations recommended!

Also,
Lily's Delights
Strawberry Cake with Chocolate Frosting (a mixture of white and dark chocolate)
(Not included in meal)

Notice of Annual Meeting, March 28th, 4:30 pm

SHREWSBURY COOPERATIVE AT PIERCE’S STORE
NOTICE OF ANNUAL MEETING
MARCH 28, 2010

Pursuant to Article III, Section 3.4 of the Bylaws of the Shrewsbury Cooperative at Pierce’s Store (SCPS), notice is hereby given that the First Annual Meeting of Owners will be held on March 28, 2010 at 4:30 p.m. at the Shrewsbury Meeting House on Lincoln Hill Road, Shrewsbury, Vermont.

The purpose of the meeting is to report on the operations and finances of SCPS in 2009 and to elect not more than three (3) directors to each serve 3-year terms on the Board.

Only persons who are owners at the close of business as of the day immediately preceding the date of this notice shall be entitled to receive notice and to vote.

Each shareowner* has one and only one vote on each matter submitted, despite the actual number of shares owned. If an owner is unable to attend, but wants to vote, he or she must complete the ballot included with this Notice and return it as prescribed on the ballot.

Dated: March 12, 2010


Sally D. Deinzer
President, Board of Directors
Shrewsbury Cooperative at Pierce’s Store


* A “shareowner” is defined as a household, regardless of the number of shares owned; thus only one vote per household is permitted.


Meeting will also include an “Open Forum” time when you can voice your thoughts about SCPS, and a few words from our managers, and from Paul Bruhn, Executive Director of the Preservation Trust of Vermont.

Potluck supper follows! Come join us.

Sunday workshop--TORTILLAS!

Hi everyone,
Don't forget about tomorrow's workshop: Intro to Corn Tortillas, with Maya Zelkin. Learn to make whole corn tortillas from scratch, as well as how to prepare tamales.

The workshop is from 1-3 pm, Donation only.

We hope to see you there!

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.

Take Out Dinner, January 29-31

This Friday, 5-7 pm, and through the weekend while supplies last:

Chicken with Creamy Sage Sauce

over Polenta

Roasted Carrots

This is a dish that originates with Scott's Northern Italian family, and it is DELICIOUS!

Friday Night Take Out Dinner, Jan. 15th

Linguine with White Clam Sauce

Salad

Bread

This week's TAKE OUT Dinner!

This Friday, January 8th, Joyce Wilson and her daughter Hannah will prepare:

Pasta Bolognese
featuring Smith Maple Crest beef

Green Salad
with VT smoked mozzarella and toasted walnuts

Garlic Bread

Available hot Friday night, 5-7 pm, and in the cooler through the weekend until we sell out!

Call today to reserve yours, or just stop in!