Smile and say CHEESE

Greetings Garden Fan!

 

This week(end) in The Garden we have several new items and lots of stock on the rest!  Cheese is the feature of the weekend with several new fabulous varieties.  Roaring Forties, from Tasmania; uis matured in was thus retaining its moisture and creating a smooth and creamy testure.  A full flavored bleu cheese with a sweet, nutty character and good aftertaste.  We got it as a substitue for Cashel and is has amazed everyone who has tried (and bought) it.  We also have Blue des Basque-France sheep's milk blue, Humbolt Fog Goat cheese from California, and St. Andre France Brie.  Jen was quite excited to get these new cheeses in, she says its a chef's paradise!

 

We have fresh boneless, skinless chicken breasts, plenty of A Wee Bit Farm's meat products, ribeyes, haddock, and Eastern River Cattle Company's 95%lean ground beef.  

 

In produce, we have Florida Sweet Corn, lots of tomatoes, onions, potatoes, sweet potatoes, lettuces, zuccini and summer squash, mushrooms, broccoli, lemons, carrots and more (just can't remember them all!).

 

How do you like the new dried fruits?  The dried kiwi has been a big hit!  What other dried fruits would you like?  

 

As always we look forward to seeing you in The Garden! 

--
Jim Peterson
The Garden of Eatin'
324 Front Street Richmond, ME 04357
http://www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

Relaxing in The Garden!

Greetings Garden Fans!

 

Someone asked me if I ever get a chance to relax.  If coming in to the store to work a shift counted, then yes.  At Sonshine Growers (my farm in Dresden) we are out straight planting and shipping Bonnie Plants (like the ones in front of the store) all over over Maine.  And its Memorial Day weekend, the busiest day for a greenhouse grower in Maine.  But, to come in to the store and work a shift is fun and a great break from the daily grind (plus I get to see my customers!)

 

New stuff this week includes "Rose" veal patties from Eastern River Cattle Company, in Dresden.  The term "rose" means that the meat has a slight rose color due to the fact that the calf stayed with mamma and ate a little grass.  This is the natural way to raise an animal for veal.  We also have their 95% lean ground beef. Also, A Wee Bit Farm's keilbasa, summer sausage and other sausages.  Daily Bread delivered yesterday and the bread is almost gone!  Might have to have them make a special delivery. Mrs. Dunstan's donuts are in house.  Last weekend, I was told that they would be in but the salesman "forgot" to call me and tell me that his shipment hadn't arrived (excuses, excuses!) in time to fulfill my email promise that they were coming in.  Anyway, they are here!  Our produce selection is excellent, if I say so myself.  Jen has been extra busy making her sweets and savory pies.  She made fourteen pies today!  I have beef tips marinating in teriyaki sauce tonight and will package them tomorrow.  And my favorite new item of the week is our new dried fruit!  Dried kiwi, mango slices, pineapple rings and a mixed fruit.  Fabulous!  I have never been one for dried fruit like you get at a (nameless) grocery store.  This stuff is fabulous (did I say that before?).  I also got in more smoked gouda, raspberry/white chocolate truffle trail mix, sauerkraut and mustard pickles.   

 

In the pizza department, it seems as though we have something of a hit here and now I have been tinkering with a new creation...Kennebec Kalzones!  I have four names in mind: The River Bottom - Loaded with everything but the rubber boot.  Then The Red Nun, The Mariner (with lobster!) and...I forget the last one, but will announce them all in a week or so when I have the staff updated on how to prepare them.  I love playing with my food!  I have been making different versions of the river bottom and think I have it down. 

 

Seeing that its Friday (well, almost Saturday, now) we had Fresh Fish Friday (and now Seafood Saturday!) with halibut, salmon and scallops.  I almost brought some scallops home to wrap in bacon, but it was too late and I hate to waste such tasty food.  Just my luck I'd spend the time to wrap the little scallops and then put them in the oven and then wake up four hours later to a pan of black nuggets.  Don't think that hasn't happened before!

 

Hey, have a great weekend...eat well and be well and we'll see you in The Garden!  

 

 

--
Jim Peterson
The Garden of Eatin'
324 Front Street Richmond, ME 04357
http://www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

Good Morning Garden Fans!

Good Morning Garden Fans!

 

Just wanted you to know that we have gotten in some great new meat products from Wee Bit Farm in Orland.  Keilbasa, Summer Sausage and lots of other sausages, too.  We also have great ribeyes, perfect for a sunny afternoon barbeque! 

 

The produce selection is huge this weekend, as is the breads, pastries and Jen's cakes.  You just have to try her Coffee Walnut Cake. 

 

We are getting a fresh supply of Jyang-Lee Kitchens authentic chinese foods and Mrs. Dunstan's doughnuts today.  I think Mrs. Dunstan's doughnuts have it all over Dunkin Donuts (never mind that our coffee is much better than theirs, too)

 

Oh, and I can't forget the most interesting and NEW product line we have...Bonnie Plants (that we grow here at Sonshine Growers).  We have a great selection of herbs and veggie plants for your garden.  If you don't see something you want, we most likely have it here.  So, just let us know what you need.

 

Hey, have a great day!  See you at The Garden of Eatin!

 

 

 

--
Jim Peterson
The Garden of Eatin'
324 Front Street Richmond, ME 04357
http://www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

This week in The Garden!

Greetings Garden Fans!

 

A bit of house keepig first...

We are in need of evening and weekend help, to start immediately.  The successful applicants will be working with food (believe it or not I had one young lady come to work tellling me how she just loved working in the kitchen.  Then the next day she quit saying it was too food oriented for her!) and assisting customers.  It would be a great job for folks looking to make some extra money as well as for college kids.

 

We have cut out the weekly Baked Chicken Wednesday for a while.  Seems as though interest has been in decline.  Time for something new, any suggestions?

 

The store, this week, is packed out with some awesome produce!  We are fully stocked with baby red potatoes, asparagus, yellow and green summer squash, green beans, lettuces, white button mushrooms, portabella mushrooms and and a lot more.  Locally Known (From Bowdoinham) salad mixes will be available in about 10 days!  I will have my own fresh herbs in house with in the week.  Basil, thyme, rosemary, sage and cilantro to start with. 

 

As always, we look forward to seeing you in The Garden!  Enjoy the great weather!

 

 

 

--
Jim Peterson
The Garden of Eatin'
324 Front Street Richmond, ME 04357
http://www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881

The ME generation

Greetings Garden Fans!

 

Living in Maine provides us a lot of fun marketing opportunities.  The ice cream folks use our infamous black flie season for "Black Fly Ice Cream".  That's chocolate chip ice cream with itty bitty chocolate chips.  Or "Moose Tracks" with large chunks of chocolate and peanut butter in vanilla ice cream, The beer people in Hallowell have "Bug Ale" and I am sure that there a lot more less than desirable things to associate food with and to name them after.  But here at The Garden of Eatin, we can bask in the pleasures of life and turn ordinary foods into foods fit for royalty.  We localvores are the true ME generation! 

 

Yesterday afternoon I had to come in to take a shift and got the munchies (imagine that).  I like to try new foods and I thought "hmm, what would a fiddlehead pizza taste like?  And Wa-La!  A new favorite was born!  This tasty morsel features a white pizza loaded with fiddleheads and roasted garlic.  Fantastico!  If you never have had fiddle heads, they are baby ferns that as they emerge in the spring they look like the curly end of a violin (known also as a fiddle).  They taste like a combination of asparagus and broccoli. 

 

In the meat department we just got restocked with USDA Choice ribeye steaks, bacon and chicken breasts.  Tomorow is Fresh Fish Friday and we'll have a great variety of seafood for your Friday meal. Our produce is second to none and we welcome the fresh and local spring fiddleheads to our selection.  Jen has been very busy all week producing a great array of baked goods.  Have you tried her Oat Scotties?  Last week she commented on how she made several batches and just keep them in stock.  Then she caught me taking one two days in a row.  Wow, my knuckles hurt.

 

Have you bought our Garden Cards yet?  Buy a sheet of ten $10 cards for $90 and you end up saving a total of 10%!  It helps you and it helps us!  We have had (and thank you) people re-up with the cards once they ran out of them. 

 

As always, we look forward to seeing you at The Garden!

 

 

 

 

 

 

--
Jim Peterson
The Garden of Eatin'
324 Front Street Richmond, ME 04357
http://www.TheGardenOfEatin.me
Ph: 207-737-8880
Fx: 207-737-8881