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The Weekly Newsletter |
Menus and Stories for April 19-24, 2004
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| Lunchtime in the front window. |
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What's in this issue: |
1. The fields begin to produce
2. Dinners to Go for the week
3. Casserole of the Week
4. Spinning Spider Chevre
5. Bob Dylan, the story continues
6. A Note from Laurey
7. Earth Day: April 22 |
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| Spring has sprung - the produce arrives! |
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Look at this!
Our new growers are starting to bring us their first spring harvest. This week, Holly brought sweet, sweet Kale and a bag full of baby turnips. Donna quickly sauteed the greens and before we knew it, they were in on display in the deli case and then they were all gone. I don't know about you, but THIS is what I want these days. Winter's chill produces the sweetest spring bounty.
Holly and I spoke last week about everything she and her partner Sal will be growing for us this year: unusual produce in some cases, perfect vegetables with familiar names in others. They (Holly and Sal) are terrific, we think, and they think we are too.
Life is truly grand.
Come see what they've brought us this week. |
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The nightly dinners for the week |
Dinners-to-go are available Monday through Friday.
Dinners come with salad and bread of the day and are ready for pick up between 4:30 and 6:00
Easy enough? We hope so!
Monday April 19 Artichoke Chicken with Citrus-Saffron Sauce 10.25 **
Tuesday April 20 Shrimp Fajitas with Black Bean Salsa 12.00
Wednesday April 21 Beef Bourguignon 11.75 **
Thursday April 22 Mediterranean Meatloaf with Tsatziki Sauce 10.50
Friday April 23 Crab Cakes � FINALLY! 12.00
** means low-carb |
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Dinners to go for the whole month |
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| The Casserole of the Week |
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Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.
Order a full pan for 9 (or so) or a half pan for 4 or 5.
This week's casserole is:
Chickpea Tagine with Almond Couscous
Full: 29.50
Half: 14.75
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Spinning Spider Goat Cheeses Return |
I saw the Spinning Spider folks this morning at the market. Baby goat season is over enough now that Chris and the boys finally have time to make some cheese.
They'll come on Wednesdays from now on, bringing their incredibly delicate and delicious Chevre. Unlike the more pungent kinds you might not like, theirs is light, so fresh, and positively wonderful.
Oh my, oh my. |
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| Bob Dylan liked Adam's Salad Dressing! |
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Yup - after the band left town last week, they collectively realized that they like our salad dressing so much that they called back here to get the recipe. Fun, huh? Adam, our shop manager, came up with this recipe. If you don't feel like making it yourself, do come by and try it on your salad right here in the shop.
The newspaper here printed our recipe last week but the transmitting secretary (me!) omitted one crucial ingredient. If you got that recipe from the paper, add one cup of soy sauce to the ingredient list.
And, for those of you who missed it, here you go:
Adam's Sesame Ginger Salad Dressing
2 cups Tahini
1 cup soy sauce
1 1/2 cups rice wine vinegar
4 Tablespoons sesame oil
1 1/3 cups olive/canola oil
2 Tablespoons fresh ginger
2 Tablespoons fresh garlicwater as needed
Put Tahini, vinegar, soy, garlic, and ginger in a Cuisinart and process, using steel blade, until well combined. Slowly add both the sesame and the olive/canola oils along with the water until dressing becomes the appropriate consistency.
(copyright Laurey's Catering 2004 - not to be reprinted without permission) |
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A Note from Laurey |
What a it has been morning � already!
Tye grumbled awake with me at 6:00. I was up and eager immediately. She probably would have preferred to sleep more, but I knew that there would be squirrels for her to chase, so I persisted. We got to the lake well before the sun had creaked over the mountain, but late enough that the mist had left the water already. We walked down to the end of the lake and I invited her to turn around. I always say, �Ready Pup? LET�S go!� using the same tones that we used to direct the sled dogs last winter in Minnesota on my dog sledding venture. Tye complies, though there is an occasional sideways glance of, �I am NOT a sled dog, so lay off, okay?� before she wheels around and heads back in the direction we came from. At that point the sun had risen. Our return trip was warm.
Nice.
Stop # 2 was the grocery to pick up some specialty cheeses for a party today. And then stop # 4 was the North Asheville Tailgate Market.
You might wonder if I really mean this, but I almost can�t imagine a place I�d rather be than at a market first thing in the morning. Trust me to tell you the truth on this point. My first trip to France was entirely planned around which town had a market on which day. I skipped museums, passed up lectures and historic sites, but did not miss one market day in the entire region of Provence for two whole weeks. It was a fabulous, life-altering trip which continues to be memorable to me.
This morning I bought some free range eggs for me, some breakfast cakes for the gang here, a Lavender plant for the shop, and some Lupine for my home garden. I browsed the herbs, mused over some Nasturtiums, and pondered which Campanula to choose. I felt completely filled with the pleasure of just being there, surrounded by the first radishes, the flats of Snapdragons, the hints of summer's bounty.
And now I�m at work and things are good. We�re doing a wedding this afternoon, a bridal shower in a few hours, a couple of dinners, and some lunches. Winter is over. Hooray for that. I say let�s celebrate this day, this light, the dirt even. Why not?
Say, if you get this note today (Saturday) and are so inclined, come by to participate in the Nation�s biggest bake sale ever. (We might make the Guinness Book of World Records!) Called �Bake Back the White House� and sponsored by MoveOn.org, we have devoted a corner of the shop to the sale of brownies and cakes and pies and cookies that people have dropped off. All the money goes to Move On. We think this is a worthy cause. If you do too, come on over.
Take care � I�ll be in touch next week.
Cheers,
Laurey
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| Earth Day at Laurey's |
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Thursday, April 22 is Earth Day.
We are participating in "Dine Out for the Mountains." You can too. Here's how it works:
Come here.
Buy some food.
We'll give Appalachian Voices a donation.
This will help them to do good work.
Can we make it any easier? |
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Lemon Bars - beautiful, yes? |
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Contact Info: |
Laurey's Catering and Gourmet to Go
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Laurey Masterton, Proprietor |
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