The gift of the light
We thankfully take
But nothing may be
Just alone for our sake
The more we give light
The one to the other
It shines and spreads life
Growing still further
‘Til every spark is set aflame
‘Til every heart
Joy shall proclaim
-M. Tittman
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A Harvest Moon Merry Christmas
A huge ‘thank you’ to all of the local farmers, craftspeople, bakers, chefs, healers, roasters and fermenters who make living in Floyd so rich and sweet. This song is for you!
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On the first day of Christmas,
The Harvest Moon shared with me
A beeswax candle made by Emily.
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On the second day of Christmas,
The Harvest Moon shared with me
Two super seeded loaves and
A beeswax candle made by Emily.
On the third day of Christmas,
The Harvest Moon shared with me
Three KaWow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
On the fourth day of Christmas,
The Harvest Moon shared with me
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the fifth day of Christmas,
The Harvest Moon shared with me
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
On the sixth day of Christmas,
The Harvest Moon shared with me
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the seventh day of Christmas,
The Harvest Moon shared with me
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the eighth day of Christmas,
The Harvest Moon shared with me
Eight bags of salad mix,
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the ninth day of Christmas,
The Harvest Moon shared with me
Nine cups filled with kombucha,
Eight bags of salad mix,
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
On the tenth day of Christmas,
The Harvest Moon shared with me
Ten key lime cheesecakes,
Nine cups filled with kombucha,
Eight bags of salad mix,
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the eleventh day of Christmas,
The Harvest Moon shared with me
Eleven grass-fed burgers,
Ten key lime cheesecakes,
Nine cups filled with kombucha,
Eight bags of salad mix,
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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On the twelfth day of Christmas,
The Harvest Moon shared with me
Twelve eggs a-frying,
Eleven grass-fed burgers,
Ten key lime cheesecakes,
Nine cups filled with kombucha,
Eight bags of salad mix,
Seven bottles of bubbly,
Six healing tinctures and
Five jars of kimchi.
Four Funky Chickens,
Three Kawow bars,
Two super seeded loaves and
A beeswax candle made by Emily.
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May we all have a wonderful holiday and a
very happy New Year together.
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RECIPES
Festive Family Pleasers
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Wheat Berry and Winter Squash Salad
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This grain salad is a meal unto itself, combining winter squash, parsnips and wheat berries with kale, pomegranate seeds and feta cheese.
Ingredients:
3 cups wheat berries
1 kabocha squash (2-pound halved, seeded, peeled and cut into 2-inch pieces)
1 acorn squash (2-pound scrubbed, halved, seeded and cut into 2-inch pieces)
12 ounces parsnips (2 large peeled and cut into 1-inch pieces)
¾ cup extra-virgin olive oil
Kosher salt
Pepper
1 shallot (minced)
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
8 ounces Tuscan kale (thinly sliced crosswise)
½ cup pomegranate seeds
½ cup dried sour cherries
1 persimmon (optional halved and thinly sliced )
4 ounces feta cheese (crumbled )
½ cup mint leaves (lightly packed)
Directions:
Step 1
In a large saucepan of salted boiling water, cook the wheat berries until tender, about 45 minutes. Drain well, then spread on a baking sheet to cool completely.
Step 2
Meanwhile, preheat the oven to 425°. In a large bowl, toss the kabocha, acorn squash and parsnips with 1/4 cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 25 minutes, until tender but not falling apart. Let cool completely.
Step 3
In a large bowl, whisk the shallot with the lemon juice, vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Add the wheat berries, squash, parsnips, kale, pomegranate seeds, cherries and persimmon (if using) and toss well. Season with salt and pepper and toss again. Scatter the feta and mint on top. Serve.
Make Ahead
The salad can be made up to 2 hours ahead and kept at room temperature. Add the feta and mint just before serving.
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Quinoa Avocado Salad with Buttermilk Dressing
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Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing. A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
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Ingredients:
¼ cup buttermilk
¼ cup crème fraîche
2 tablespoons white balsamic vinegar
5 tablespoons lemon juice, divided
2 tablespoons minced shallot
1 small clove garlic, grated
½ teaspoon salt, divided
⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
2 tablespoons grapeseed or avocado oil, divided
1 ¼ cups cooked quinoa, divided
2 heads Belgian endive, cut into 1/2-inch pieces
2 fruit, without refuses firm ripe Fuyu persimmons or pears, thinly sliced
2 ripe avocados, sliced
¼ cup chopped fresh dill
Directions:
Step 1
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
Step 2
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
Step 3
Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
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An eggs benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. We suggest making the sauce while your casserole cooks and serving the final product with some fresh fruit.
Ingredients:
2 (6 ounce) packages uncured Canadian bacon, chopped
1 (12 ounce) package whole-wheat English muffins, split and cut into 1-inch pieces
10 large eggs
½ teaspoon garlic powder
¼ teaspoon kosher salt
3 cups 2% reduced-fat milk, divided
¼ teaspoon paprika
3 tablespoons torn fresh flat-leaf parsley leaves
2 tablespoons unsalted butter
½ cup low-fat buttermilk
2 tablespoons cornstarch
1 pinch of cayenne pepper
2 tablespoons fresh lemon juice (from 1 large lemon)
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Directions:
Step 1
Place half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
Step 2
Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.
Step 3
While casserole bakes, melt butter in a small saucepan over low. Cook, swirling pan until butter turns light golden, 1 to 2 minutes; pour into a small bowl and set aside.
Step 4
Whisk together buttermilk, cornstarch and cayenne pepper in a heavy-bottomed, medium saucepan until smooth. Whisk in remaining 2 eggs and 1 cup milk. Cook over medium-low, whisking constantly, until mixture comes to a simmer; cook, whisking constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.
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NEW, BACK IN STOCK & SEASONAL ITEMS
DURING NOVEMBER
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
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