Blog 3

OK - so It's the first of March and tomorrow we have a video shoot scheduled in the store @ 11 AM.  This past week has bought a couple new Ice Cream flavors to the table.  Our new and improved maple walnut and a dairy free chocolate & coconut milk.  I'm happy to say that both flavors have been well received & are now both available for sale in the store.

We are getting ready for a new growing season in CT and gearing up for farm fresh produce and other goods from our local supplier Deb Marsden of CT Farm Fresh Express.  Can't wait for the first peach of the summer.

A new addition to the meat department is a flank steak pinwheel.  We brush on an herb, shallot, garlic and olive oil mixture onto steak.  Then we roll it up with provolone cheese & prosciutto di Parma.  These are delicious grilled or broiled and I even sautéed a few last night and just barely finished them in the oven.  They were great that way as well

The culinary tidbit for today's blog: Capers are the edible flower bud of a Mediterranean bush & are mainly consumed pickled.  They pair well with numerous other ingredients and add a nice slighty salty & herbaceous profile to a dish.  Capers are great in anything from a pasta puttanesca to a chicken picatta.  We prefer the salted variety, give them a quick soak & rinse & you are ready to go.