Marinade that is a delight with Ham
Cranberry Pomegranate Relish

What Happened to September?

image from I am sitting at my desk watching steam rise from the glistening morning dew.  The sky is a brilliant blue I can only equate with autumn.  It's intensity heightened by the golden and bronze of falling leaves.  The forecast is calling for a perfect weekend.  Our wonderful fall holiday, Columbus Day means that I can stop and finally slow down the roller coaster I have been on since the end of August.  It is glorious, but exhausting to be busy.

The first thing on the agenda is to do some cooking. I have a pork shoulder in the freezer from Barnum and Buckley and I am thinking of slow roasting it in our Lemon Ginger Curry Marinade.  It will be served with the Simple Bread that is rising as I write.  Also on the menu will be Kale and Apples  and Roasted Acorn Squash to make the most of the fruits of my garden.

The second thing is to get our showroom back together.  We have torn it apart for it's yearly deep cleaning and re arranging.  The plan is to have it in welcome shape so that we can start extending our open hours starting next Thursday 10/14. 


Through December we will now be open;

  • 12 to 6pm on Thursday
  • 9am to 1pm on Saturday.

This year's annual sale will be held from;

Saturday December 11th through Thursday December 23rd

  • 11am to 7pm Monday through Friday
  • 9am to 5pm Saturday
  • 11am to 3pm Sunday

If you are looking for an activity this weekend, consider the House of Hayes Corn Maze.  You can visit Sweet Pea Cheese while you are there.  Plan your visit for dusk and bring a flash light for added excitement.  The cheese shop is opne until 7pm as well.  Then there is always apple picking, Outlook Farm is one of my favorite places to visit.

With every good wish for a lovely and relaxing weekend to you and yours,


PS,  We are posting recipes and local food news weekly on our column at  If you are interested in receiving the stories as we post them you are welcome to sign up here.

Photo Credit:  Beth Schively, Jake Hamre


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