I want my, I want my E S B!

Helloooo Garden Fans!

 

All this great, sunny weather makes me pretty chipper these days.   And along with sunny days comes barbeques so the song of the week, next week, will be "I want my E S B" (sung to the tune of "I Want My MTV" by Dire Straits).  Certianly Beal Street's Extra Special Barbeque sauce rocks!  We have used it over the winter with our pulled pork and pulled chicken sandwiches.  And, of course, its the sauce in Beal Street's famous southern barbeque in their two restaurants in Bath and Portland.  And you can buy it right here for your own bbq's. 
 
How about YOU writting the lyrics this week!  The best lyric writter will get a free bottle of ESB and two pounds of chicken!  The criteria is that you have to mention all the great things you like about The Garden of Eatin and eating local food. 
 
Mark your calendars...Saturday April 25th is "Sample Day Saturday"!  We will have representatives from Jyang-Lee Kitchens, Gryffon Ridge Spices  and others giving out samples of thier food products and giving demonstrations on how to cook with them.  It should be a great time!
 
Also, we are working on a plan to help you with your food bills and to help us with ours.  Much like local farmers having CSA (Community Supported Agriculture) programs where the consumer pays half or more of their total purchase of the farmers goods, up front and then pays the rest upon a certain date.  We too want to offer you the same level of certainty that you know where you food comes from.  Afterall we buy from many local farms and others all over Maine.  Some may or may not have these programs and we can help them as well.  Plus, as you may know starting a business can be an expensive effort.  The best thing over a CSA with a farm is that you can use your coupons everyday of the year. 
 
Available April second (not to be confused with April Fool's Day) we will have books of ten $10 coupons (a $100 value) on sale for $90.00.  That's a ten percent savings on your food.  Then you can use them at your convenience through out the year.  There's no limit on how many coupons you can use per visit  Your purchase of these coupon books will allow us add the much awaited wine and beer selection and a few other items.  After all this is YOUR local food store! 
 
And finally, this week marks the beginning of spring (on the calendar) and with this change in seasons comes a change in our menu selections!   And starting this past Wednesday is bbq ribs!  We will have some great new sandwiches and salads to go (in the cooler) as well as a new selection of pies and cakes in the front case.  You'll just have to try the decadent raspberry cream pie!
 

As always, we all look forward to seeing you in The Garden of Eatin'!
 
 
Jim Peterson
The Garden of Eatin'
www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

 

Mooove over, chicken!

Hiya Garden Fans!

 

Tomorrow we are having bbq beef short ribs, instead of baked chicken!  Hope y'all like the change!  Also, speaking of chicken, due to the rising price of the Free Bird chickens and your desire for good, fair prices we have a new supplier of fresh chickens that includes a fresh new (lower) price. 

 

The store looks great today!  All full and ready to roll.  I think that we have a pretty impressive amount of stock this week!  Including lots of BREAD.  Sorry for the short fall this past weekend.  Black Crow took a two week vacation and our own stock was depleted very quickly.  However, today we have plenty in house! 

 

Hey, as always we look forward to seeing you in The Garden of Eatin'!

--
Jim Peterson
The Garden of Eatin'
www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

Vindaloo

Vindaloo

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken or seafood. Many restaurants will serve this dish with potatoes but traditionally they are not included.

• 1 lb pork, chicken or seafood, cut into fork sized pieces
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 medium potatoes, cut into cubes
• 1/4 cup vinegar
• 3-5 tbsp Vindaloo Curry
• 2 cups water
• 6 tbsp oil
• cayenne if desired
• salt

Instructions: Heat 2 tbsp oil in heavy pan and cook onions until they are a dark brown. Remove onions from pan and place in blender/food processor. Add Vindaloo Curry to onions along with 1/4 cup vinegar and blend until you have a smooth paste, add water if necessary. Brown potatoes using 2 tbsp of oil and remove from heat. Using remaining 2 tbsp of oil brown meat lightly. Add the Vindaloo Curry, potatoes and the 2 cups of water. Simmer, covered, until potatoes are done. Remove lid and simmer until sauce thickens. Adjust seasoning to taste. Serve with Basmati rice. For a hotter Vindaloo add cayenne until desired heat is achieved.

Afgan Inspired Stew

Afgan Inspired Stew

• 1.5 lbs lamb, goat or chicken cubed
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 cups spinach, chopped
• 1 - 15 ounce can chick peas or white beans
• 1 large carrot, 1/4" dice
• 4 cups chicken stock (or water)
• 3 tbsp Cilantro, chopped
• 2-3 tbsp Afgan Seasoning
• Salt to taste

Instructions: Heat oil in a large heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often until juices begin to evaporate and meat begins to brown. Add chicken stock, Afgan Seasoning, chick peas and carrot. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. time depends on cut of meat used. Add spinach and cilantro and cook further for 10 - 15 minutes. Serve with Basmati rice.