Come join the folks from Firefly Farms and enjoy a dinner made up of all sorts of foods raised or grown by them. Brendan has come up with a wonderful, Rustic French menu. We’ll serve family-style, so bring friends. And we’ll have time for Scott to tell about the farm, about the wind-powered energy they generate, and about why they do what they do.

 

Here’s the menu:

 

At the start:

 

Pickled Firefly Farms’ Vegetables

 

Hidalgo Pepper Jelly with Local Cheese

 

Devon Beef Liver Paté

 

The Salad:

 

Fall Lettuces with Apples, Radishes and a Pickled Shallot Vinaigrette

 

The Dinner: “Pot-au-Feu”

 

A rustic French meal with Red Devon Beef, Cabbage, Charred Radicchio and Marrow Toast with Sauce Alsacienne

 

Nicola Potato Gnocchi with Broccoli Rabb, Lemon, and Garlic

 

The Dessert:

 

Candy Roaster Squash and Caramelized Apple Tart

 

The price is 45.00 per person (+tax)

 

Please add 12.00 if you’d like wine and/or beer

 

I visited them at the market yesterday and took lots of pictures - proudly showing them to Elizabeth (though she grew everything but she indulged my enthusiasm by smiling proudly.)

 

I DO hope you come to the Friday dinner.  It's been awhile since we've had one of these and I'm excited about:

a) showcasing Firefly Farms

b) sharing Brendan's culinary expertise

c) sharing dinner with as many of you as can come

d) so please come, okay?

 

Give us a call by noon and we'll have your dinners ready by 3. You can come until 7.

 

828-252-1500

 

Monday, November 7

Chicken Piccata with Roasted Tomato Orzo 7.95

 

Tuesday, November 8

Stuffed Peppers with Kale and Butternut Squash 7.25 (GF)

 

Wednesday, November 9

Grilled Flank Steak with Twice-Baked Potatoes 9.50

 

Thursday, November 10

Pork Roast with Mashed Potatoes 9.50

 

Friday, November 11

Here is this week's casserole:

 

Classic Chicken Pot Pie

Full: 35  Half: 17.50

 

And this week's Lasagna is: 

 

Hickory Nut Gap Sausage and Fennel Lasagna

Full: 59.95  Half: 30

 

Yes – it is Thanksgiving time. As we always do, we’ll make these dinners on Wednesday, November 23. You can order up until Monday the 21st and can then pick up your dinners on Wednesday between 2 and 4pm, when we will close. Call us at 252-1500.

 

Here you go:

 

Fresh Herb and White Wine-roasted Turkey

(sliced breast or whole birds are both available)

 

Pan Gravy

 

Blueberry Hill Bread and Herb Stuffing

 

Mashed Red Skin Potatoes with Chives

 

Green Bean Casserole with Mushrooms and Crispy Onions

(the real deal)

 

Sorghum-glazed Carrots

 

Jubilee Cranberry and Citrus Chutney

 

Marty’s Soft Dinner Rolls with Whipped Butter

 

Choice of:

Pecan Pie or Pumpkin Pie or Apple Pie

 

The price for the whole meal is 25.95 per person.

We have muffins and scones and burritos and quiche every day. 

 

AND we make omelets and French toast and eggs any way you like. 

 

EVERY day.

 

Okay - this picture is NOT of drumming but our drum teacher is just about as cute as this little bumblebee is.

 

We're selling these fun t-shirts as you know.  A portion of the sales go to my favorite farm in Vermont which was affected by the summer's flooding.  Take a look at the link to Liberty Hill Farm to see where our donation will go.

 

Click on the link and then, once on their site, click on the link under the Tropical Storm Irene flood.  There is a touching cartoon video describing what they went through to rescue their cows and save their farm. 

 

 

November 3, 2011

 

I am writing early this week since I will be in Boston at a conference when this newsletter reaches your screen. The annual gathering of Women Chefs and Restaurateurs happens this weekend and I am going to go, check in with my friends, do a bit of honey pollination, and eat some New England seafood.

 

I love that so many of you ask about my bees. I’m happy to report that, at this moment, things are good in my little apiary. Of my four hives, two seem to be strong, with a queen and lots of stored honey to get through the winter. The other two have lots of bees but less stored honey. These warm days are good for them, giving them a few more days or weeks to forage, collect what remaining nectar they can to turn into honey stores for the upcoming dark days. My fingers are hopefully and optimistically crossed. I know not to get too cocky about them. Many of my mentors, who have been working with bees much longer than I, have had big losses in recent years. I can only hope that these four hives will flourish and grow.

 

I’ve been doing a good, solid amount of writing on my book and that keeps the whole bee thing in the forefront of my thoughts. It’s interesting to realize that I actually do know a fair bit about this subject. It’s fun to write about bees for you. My intention is to turn this very complex subject into an easy to understand collection of bee tales for you to enjoy. The recipe portion is coming along too. In the spring I’ll need folks to help me test recipes. If you’d like to be a part of this, do let me know.

 

I’ve been cautiously looking ahead too. As my treatment schedule nears completion I find myself beginning to drift into thought about what things will look like for me once I feel good all the time. Feeling bad half of the time gives me a much deeper appreciation for the other half of the time when I feel good. I’ve started an exercise program and have thoughts and plans for more as time passes. I have my sights on a bike ride – we’ll see how that goes. Thank you, once again, for your continued thoughts and prayers. They are really helping. When I sag I look at my basket of cards and feel better. Thank you.

 

And around here we have a lot going on. I hope you come play drumming with me. I hope you come to share our Farmer’s dinner. I plan to be at both of these events and I’d love to share them with you. Thanksgiving is coming right up and if you don’t feel like cooking, let us help! Also, if you’re a calendar marker, please save Saturday night, December 17th for us. This will be our 3rd Annual Comfort and Joy dinner – a very nice meal and a very nice way to get into the spirit of the day.