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 The Ring Bros. Marketplace Newsletter                                                                          July 2009
                                    

The sun is hot, friends are down and it time to entertain. We have a lot of great ideas and new products to make your summer parties spectacular.

This month we have some great articles on Cantaloupe, Fennel and Grilling Shrimp.

For the BBQ fan we have some good information on marinating meats. Marinating makes tougher cuts of meats more tender and flavorful.

If you are looking for a new beer to try be sure to check out 5 Great Beers To Try This Summer.

There is a lot going on at the Marketplace this July. We are offering our Cooking Classes on Thursday Nights and Cooking Demonstraions on Saturday afternoons as well as a host of product samplings.

See you at the Marketplace!
Contents


 


 How Do YOU Eat Corn On The Cob?

We want to know what kind of corn eater you are.

Starting on July 10 we are taking a poll. This will be your chance to let us know your prefered method to eat corn on the cob. It’s kind of silly but we really want to know, are you a typewriter eater or a hunt and peck. Do you start at the ends or in the middle? We can’t wait to find out!

To have your say click on the link:

http://ringbrosmarketplace.com/blog/?page_id=678


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 Store Events

Thursday, July 2, 2-6 p.m.
Product Sampling
Turtledove Pesto Company


Friday, July 3, 3-7 p.m.

Product Sampling
East Shore Foods
Ring Bros. Private Label


Saturday, July 4
10-2 p.m. Product Sampling
Appalachian Naturals

2-6 p.m. Product Sampling
Ring Bros. Private Label
Food Should Taste Good


Thursday, July 9, 6-7 p.m.
Cooking Class: Mastering the Grill
Fish


Friday, July 10
3-7 p.m. Product Sampling
Kombucha Wonder Drink

4-6 p.m. Product Demonstration
Green Mountain Gringo Slasa


Saturday, July 11
2-6 p.m. Product Sampling
Ring Bros. Private Label

3-5 p.m. Cooking Demonstration
Grilled London Broil with Horseradish Cream


Thursday, July 16, 6-7 p.m.
Cooking Class: Mastering the Grill
Sausage and Ribs


Friday, July 17
3-7 p.m. Product Sampling
Ring Bros. Private Label

4-6 p.m. Product Demonstration
Watermelon





Saturday, July 18
2-6 p.m. Product Sampling
Cape Cod Cranberry Harvest

3-5 p.m. Cooking Demonstration
Sliders



Thursday, July 23, 6-7 p.m.
Cooking Class: Summer Favorites
Potato Salads


Friday, July 24
3-7 p.m. Product Sampling
Turtledove Pesto Company

4-6 p.m. Product Demonstration
Brianna's Salad Dressings


Saturday, July 25
2-6 p.m. Product Sampling
Appalachian Naturals

3-5 p.m. Cooking Demonstration
Grilled Tuscan Tuna Steaks


Thursday, July 30, 6-7 p.m.
Cooking Class: Summer Favorites
Pasta Salads


Friday, July 31
3-7 p.m. Product Sampling
Food Should Taste Good

4-6 p.m. Product Demonstration
Cantaloupe


Saturday, August 1
2-6 p.m. Product Sampling
Wild Thymes

3-5 p.m. Cooking Demonstration
Grilled Chicken with Grilled Corn Salsa
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 Featured Products

New!

Alo Exposed Drinks


You've probably used aloe vera to soothe sunburns and help heal cuts, but here at ALŌdrink, we're exposing aloe vera for what it really is: a health powerhouse chock full of vitamins, minerals, and essential amino acids. Award winning ALŌdrink is a refreshing line of all natural beverages infused with real aloe vera pulp and juice straight from the aloe vera plant—never reconstituted from powders.
Available in the Produce Dept.




New!
Tate's Bake Shop Cookies

If you're in the Hamptons and walk around the charming little Atlantic coast town of Southampton, you'll see a primrose yellow Victorian structure with turquoise shutters, framed in flowers, that seems to attract people like bees to a hive. It's Tate's Bake Shop, the fairytale culmination of a dream that got started when 11-year-old Kathleen King began baking cookies to sell at her family's farm stand not far out of town. Today, those amazing cookies have attracted a loyal following from coast to coast. Crispy and buttery, rich but not overwhelming, they simply melt in your mouth… and just one is never enough!



New!
Nature’s Grilling™ 100% Natural Lump Charcoal

Nature’s Grilling™ 100% Natural Lump Charcoals impart an authentic hardwood flavor to grilled foods, creating an extraordinary natural grilling experience. Results from an independent study show that Nature’s Hardwood Briquets burn 37% longer and 10%-30% hotter over the duration of burning time than traditional Briquets. Additionally, Nature’s Grilling hardwood briquets produce 35% less ash than the leading conventional brands, resulting in easier clean-up and less waste.



Cameron's Cedar Grilling Planks

Set of 2 cedar grilling planks. Grilling planks allow food to roast slowly and baste in their own juices creating a subtle, smokey flavor. Use two or three times before discarding; submerge in water for at least 30 minutes prior to use. Each plank measures 6-inch by 13-inch by 3/8-inch. Cedar is a stronger, more traditional flavor



New!
Feridie's Peanuts

Virginia Peanuts are a type of peanut known for their large size, crunchy texture, delicious flavor and high nutritional value. Commonly referred to as the "peanut of gourmets," these special treats are grown mostly in Southeastern Virginia and Northeastern North Carolina. At FERIDIES, we select the largest 2% of the crop and gently roast them in peanut oil in small batches to insure their distinct, rich peanut taste while maintaining the healthy qualities of an already natural snack.
Now in resealable bags.



Mrs. Meyer's Clean Day Products

Mrs. Meyer’s Clean Day cleaning supplies make cleaning your home fresh, fun, and fragrant. All of our cleaning supplies are made with natural essential oils, are biodegradable and phosphate-free, and we never test on animals. Whether you use our All Purpose Cleaner (good for just about everything) our Dish Soap (cuts grease like nobody’s business), or any of our other cleaning supplies, you’ll find our products are good for your house, your nose, and the environment.

New Products:

Toilet Bowl Cleaner - Stainless Steel Spray - Baby Products






New!

Smith's Smokehouse Jerky

Beef Jerky! In the summer of 1988 we began sampling out bags of this product at fairs and malls throughout Maine. Kids could be seen pooling their change to buy a $2.00 bag, folks without teeth were trying it, well-dressed ladies retraced their steps, a Smith's jerky sample on their tongue and bought purses full. People of all kinds stood, licking their fingers, wondering how much to buy. We kid you not! Thin strips of moist steak in a vac. pack.



New!
Kombucha Wonder Drink

Kombucha Wonder Drink is a Sparkling Himalayan Tonic with inspired natural flavors infused with tea, creating an entirely new beverage category. This unique, refreshing, somewhat mysterious – even magical beverage has its own compelling mythology.

For centuries, the wise ones descended each year from their aeries high in the Himalayas to harvest spring tea that grew in the valley below. The tea went back up, high in the mountains where it was blended according to an ancient formula, creating “kombucha” – a delicious, effervescent wonder drink that has for thousands of years conferred its wonderful benefits on all who drink it: good health, great longevity, inner serenity and incisive mental clarity.



New!
Maine Root Sodas

Organically sweetened handcrafted soda. For four years now, Maine Root's organically sweetened sodas have been thrilling fans from New England to Texas. This all started when younger brother Matt, a boat builder and former fishing guide, was helping a friend, Bobby Morgan, build the oven at Flatbread Pizza Company in Portland, Maine. Finding the restaurant's current root beer less than palate pleasing, he brewed his own. Praises and orders flowed and soon brother Mark quit his software sales job to expand their distribution.



New!
Stahlbush Frozen Fruits

Located in the heart of Oregon's lush Willamette Valley, Stahlbush Island Farms is an environmentally-friendly farm and food processor committed to sustainable agriculture.

Our goal is to grow and process the highest quality food products available in the marketplace, while at the same time, improve our natural resources. At Stahlbush we have specific practices that ensure this sustainable approach.

New!
Sundae School Frozen Yogurt

When we started one of our main goals was to make a high quality ice cream. We feel we have succeeded by using a fresh mixture of milk, cream and sugar with a high butterfat content. The price of ingredients continues to climb but we will not compromise on quality. For example, when it comes to flavorings we use only the best pure vanilla extract, real chocolate chips and fresh fruit in the banana, blueberry, strawberry, apricot and peach. If you like pistachio ice cream your taste buds are in for a treat as we use real pistachios.

Our ice cream and frozen yogurts are made on the premises in small batches using only the finest ingredients available. We also offer a selection of Sundae School light ice cream which has 1/3 less calories and 2/3 less fat. Sundae School takes pride in serving our famous hot fudge sundaes topped with real whipped cream and a fresh Bing cherry (in season). Our fresh fruit sundaes include strawberry, blueberry and raspberry when available. Over the years, our ice cream has been applauded in numerous publications such as, the Boston Globe, Cape Cod Life, The Boston Herald, The Cape Cod Times, and “The Very Best Ice Cream ; and Where to find It”, to name a few. We feel confident you will enjoy your visit and hope that you will return frequently to further your ice cream education at Sundae School.








 About Cantaloupe

It is no wonder that the cantaloupe with its refreshingly rich flavor and aroma and minimal number of calories is the most popular variety of melon in the United States. Although they have become increasingly available throughout the year, their season runs from June through August when they are at their best.


Description

The fruit that we call the cantaloupe is, in actuality, really a muskmelon. The true cantaloupe is a different species of melon that is mostly grown in France and rarely found in the United States. It derives its name from the Italian papal village of Cantalup where it was first cultivated around 1700 A.D. From hereon, we will still use the term "cantaloupe" when referring to the muskmelon.

The cantaloupe is a melon that belongs to the same family as the cucumber, squash, pumpkin and gourd, and like many of its relatives, it grows on the ground on a trailing vine. It is round or oval in shape and usually has a ribless rind. Having a distinctive netted skin, it is also referred to as netted melon. Many of the cantaloupes available today are hybrids of muskmelons and true cantaloupes and have qualities that reflect both.

Cantaloupes range in color from orange-yellow to salmon and have a soft and juicy texture with a sweet, musky aroma that emanates through the melon when it is ripe. Cantaloupes feature a hollow cavity that contains their seeds encased in a web of netting.


History

The exact origin of melons is unclear, although they are thought to have originated in either India, Africa or ancient Persia and have been cultivated in these lands since ancient times. Historical texts from Greek and Roman times note that these ancient civilizations enjoyed cantaloupes. They were introduced to the United States during colonial times but were not grown commercially until the very late 19th century. Today, major growers of cantaloupe include the United States, Turkey, Iran and many Central American countries.


Health Benefits

An excellent source of vitamin C, one cup of cantaloupe contains 112.5% of the daily value for this well-known antioxidant. Cantaloupe has antioxidants that help us fight heart diseases, high blood pressure, diabetes, cancer, aging, etc. Cantaloupe is also a very good source of potassium, vitamin B6, dietary fiber and niacin (vitamin B3).

The combination of all these B complex vitamins along with the fiber found in cantaloupe make it an exceptionally good fruit for supporting energy production through good carbohydrate metabolism and blood sugar stability. Cantaloupe is fat and cholesterol free, and is a good source of Folate.

Folate is necessary for the production and maintenance of new cells, and is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Cantaloupe is also high in beta-carotene, which our bodies convert into Vitamin A and helps in protecting our eyes from cataracts and mascular degeneration.


How to Select and Store

The key to purchasing a good quality melon is to find one that is ripe, which is sometimes a challenge because oftentimes they are picked while still unripe in order to ensure that they make it through the shipping process undamaged. There are many clues that you can look for to find a melon that is ripe. If you tap the melon with the palm of your hand and hear a hollow sound, the melon has passed the first test. Choose a melon that seems heavy for its size, and one that does not have bruises or overly soft spots. The rind, underneath the netting, should have turned to yellow or cream from the green undertones that the unripe fruit has. The "full slip," the area where the stem was attached, should be smooth and slightly indented, free from remnants of the stem. The end opposite the full slip should be slightly soft, and you should be able to smell the fruit's sweetness subtly shining through, although be careful since an overly strong odor may be an indication of an overripe, fermented fruit. Cantaloupe is so fragrant that you will be able to test for its aroma of ripeness even if you purchase already cut cantaloupe, packaged in a plastic container.

Leaving a firm cantaloupe at room temperature for several days will allow the texture of its flesh to become softer and juicier. Please note that cantaloupe can be left at room temperature only if it is whole, intact, and not yet to the stage of full ripeness. Once the cantaloupe has reached its peak ripeness, place it in the refrigerator to store. Melon that has been cut should be stored in the refrigerator as well and should be wrapped so as to ensure that the ethylene gas that it emits does not affect the taste or texture of other fruits and vegetables. Public health organizations like the Canadian Food Inspection Agency (CFIA) and the U.S. Food and Drug Administration (FDA) do make allowances for cut cantaloupe to be kept at room temperature for a short period of time (between 2-4 hours). However, if left at room temperature for 2-4 hours and not eaten, this sliced cantaloupe is considered no longer safe for consumption and must be discarded. A primary risk here involves Salmonella contamination. To widen the safety margin for cantaloupe even further, we recommend that all cut cantaloupe be refrigerated at all times.


Source: WHFoods

Cantaloupe Soup
Serves 4

1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)

3 lemons, juiced
1 cup sparkling cider (nonalcoholic)
2 to 3 teaspoons granulated sugar, optional
1/4 cup cold water, optional
1 small cucumber, peeled, seeded and diced
Kosher salt
Freshly ground black pepper
Directions

Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.

Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.

Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
Cantaloupe Cooler
Makes about 3 1/2 cups.

1 Cantaloupe,  peeled, seeded, cut into large chunks and chilled
1/2 c Ice water
1/4 c Tightly packed mint leaves
8 Ice cubes
2 tb Freshly squeezed lime juice
1/8 ts Fine sea salt (opt)

Put all the ingredients in a blender and blend until smooth. Serve immediately, as the cooler will separate upon standing.




Know Your Herbs: Fennel

Fennel yields both a herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to the ancient Greeks and spread throughout Europe by Imperial Rome. It is also grown in India, the Orient, Australia, South America and has become naturalized in the US. It has been called the “meeting’ seed” by the Puritans who would chew it during their long church services. The name derives from the Latin foeniculum, meaning “little hay”.


Spice Description
Fennel seeds split into two, one sometimes remaining on the stalk. They are 4 -8 mm (1/8 - 5/16 in) long, thin and curved, with colour varying from brown to light green (the green being superior).
Bouquet: warm, sweet and aromatic
Flavour: similar to a mild anise
Hotness Scale: 1


Preparation and Storage
Seeds can be used whole or ground in a spice mill or mortar and pestle. Store away from light in airtight containers.


Culinary Uses
As a herb, fennel leaves are used in French and Italian cuisine’s in sauces for fish and in mayonnaise. In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching fish and seafood. It is used to flavour breads, cakes and confectionery. It is an ingredient of Chinese Five Spices and of some curry powders. Several liquors are flavoured with fennel, including fennouillette, akvavit, gin and was used in distilling absinthe.
   

Attributed Medicinal Properties
In the first century, Pliny noted that after snakes had shed their skins, they ate fennel to restore their sight. It has since been used as a wash for eyestrain and irritations. Chinese and Hindus used it as a snake bite remedy. It is carminative, a weak diuretic and mild stimulant. The oil is added to purgative medication to prevent intestinal colic. Fennel was once used to stimulate lactation. It allays hunger and was thought to be a cure for obesity in Renaissance Europe. It should not be used in high dosages as it causes muscular spasms and hallucinations.

The major constituents of Fennel, which include the terpenoid anethole, are found in the volatile oil. Anethole and other terpenoids inhibit spasms in smooth muscles, such as those in the intestinal tract, and this is thought to contribute to fennel’s use as a carminative (gas-relieving and gastrointestinal tract cramp-relieving agent). Related compounds to anethole may have mild estrogenic actions, although this has not been proven in humans. Fennel is also thought to possess diuretic (increase in urine production), choleretic (increase in production of bile), pain-reducing, fever-reducing, and anti-microbial actions. The seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.

 

Fresh Green Beans, Fennel, and Feta Cheese
Serves 4

1 pound fresh green beans, trimmed

1 fennel bulb, cut into thin slices
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
1/4 cup crumbled feta cheese


Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
    Fennel & Watercress Salad
Serves 4

1 tablespoon and 1-3/4 teaspoons chopped dried cranberries
2-1/2 teaspoons red wine vinegar
2-1/2 teaspoons balsamic vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
3 tablespoons and 1/2 teaspoon extra virgin olive oil
1-1/4 bunches watercress - rinsed, dried and trimmed
5/8 bulb fennel - trimmed, cored and thinly sliced
5/8 small head radicchio, cored and chopped
3 tablespoons and 1/2 teaspoon pecan halves, toasted
 
In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.


 Marinating Meats

Marinades serve two different functions: as a tenderizer and flavor enhancer. You probably already know that some tough cuts of meat benefit from the tenderizing effects of marination, but how does it work? Take a look at how you can make marinades work for you before getting to the marinade recipes and a look at Marinade Bay Marinades.

 
Marinade tenderizing science

The cooking process itself turns connective tissues into gelatin to varying degrees. Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats. As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results.

The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. Connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down.

 These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat. Enzymes are heat activated at levels between 140 and 175 degrees F. and deactivated at the boiling point, so it really serves no purpose other than flavoring to let meat sit in a marinade at room temperature. In fact, refrigeration is recommended to avoid the growth of harmful bacteria. Let meat come to room temperature before cooking.

Marination requires contact

Direct contact is the important point, since it is necessary for the chemical reaction to occur. This means that soaking a piece of meat in a marinade will only penetrate just so far into the surface of the meat. If you marinate a large cut of meat in a tenderizing marinade, you end up with a mushy exterior and an unaffected center. Puncturing the meat for the marinade to penetrate gives an uneven result, with the further undesirable side effect of allowing the meat to lose even more juices while cooking. Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.

 Some slaughterhouses now inject papain into the animals just before slaughtering. The injected papain is carried through the bloodstream to all parts of the animal and is later activated by the cooking process. This sometimes results in a mushy piece of meat due to the enzyme destroying too much of the muscle fiber firmness. The newest method being researched is a machine which immerses tough cuts of meat into a water bath and then sends a shockwave through the meat, breaking down tough fibers.

Marinate for flavor

 Do not use acidic marinades in aluminum containers. Acid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Marinades containing oils with emusifiers mono- and diglyceride (check the labels) penetrate deeper and faster. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.

 Dry marinades or rubs are used to enhance flavor as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed wth an oil, which is rubbed into the meat, poultry and seafood.

 Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.

Nature's tenderizers

Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices:

 
• Pineapple

• Figs

• Papaya

• Ginger

• Kiwifruit

• Mango

• Honeydew

• Wine

• Citrus

• Beer

• Vinegar

• Tomato

• Yogurt

• Buttermilk

 

Don't overdo the marinade!

As a rule, poultry and seafood are not tough cuts and could turn to mush or leather if left in a tenderizing marinade for an extended period. In fact, fish can be "cooked" in acid, requiring no heat at all as in one of my favorite dishes, Ceviche. Extended marination of tender seafood can actually toughen it by "overcooking" it.

One-half hour of marination time before cooking should be sufficient to impart the flavor of the marinade to seafood. Marinated recipes that will not be eventually oven-cooked may specify a much longer time. Thirty minutes to one hour is usually sufficient time to successfully marinate poultry.

Using leftover marinades

It seems a shame to discard that flavorful mixture, but do not be tempted to reuse leftover marinade without first cooking it.During the contact with raw foods, the marinade most likely has picked up harmful bacteria that could make you very ill. For the same reason, it's wise to cook leftover marinade before using it to baste with.

 Frugal cooks can put the leftover marinade to use as a sauce, but it must first be boiled for five minutes to destroy any harmful bacteria. Of course, this boiling process will render it useless as a tenderizing marinade, but it can still impart some flavor as a sauce. Alkalines leaked from the first marinated food will interact with the acids to diminish the sharpness or acidity of the original marinade.


Marinated London Broil Salad
Serves 4

Marinade
1 cup Dry Red Wine                         
2 tsp. Worcestershire Sauce
1 Tbsp. Garlic, minced                    
1 tsp. Fresh Cracked Pepper
1 tsp. Salt

Salad
1 lb. London Broil                        
8 oz. Green Beans, tipped
1 small Red Onion, halved and sliced very thin        
8 Cherry Tomatoes, halved
2 Tbsp. Parsley, chopped                    
1 tsp. Garlic, minced
Olive Oil as needed                        
Salt and Pepper to taste
4 cups Mesclun Greens                    
2 oz. Feta, crumbled
4 Tbsp. Favorite Vinaigrette                
4 Pieces Garlic Bread


    Marinate the beef overnight in the refrigerator. Grill or roast the beef until it is cooked to your liking. Let the beef rest for at least 15 minutes before slicing. Slice the beef thin and put aside. Heat about a tablespoon of oil in a pan until it is hot. Place the halved tomatoes in the pan flat side down and cook until they are brown. Remove the tomatoes from the pan and add more oil if needed. Add the green beans and sauté the until they are tender. Add the beef, garlic and parsley and sauté until the beef is warm. Return the tomatoes to the pan season with salt and pepper and remove from the heat. Place 1 cup of greens on each of 4 plates. Use 1/4 of each of the remaining ingredients for each salad. Arrange the green beans off center on the greens. Next place the tomatoes on the greens and the plate making sure that the browned side is up. Now arrange the sliced beef in the center of the salad. Garnish with the onion and feta. Drizzle with the vinaigrette and finish with a piece of garlic bread.

Zesty Southwestern Marinade
Makes about 1/3 cup.

1/4 cup olive oil
3 tablespoons fresh lime juice
1 tablespoon packed brown sugar
2 teaspoons ground cumin
2 large cloves garlic, minced
3/4 teaspoon dried oregano leaves, crushed

Combine all ingredients in small bowl.



Caribbean Jerk-Style Marinade
Makes about 3/4 cup.

3/4 cup prepared Italian dressing
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 large jalapeno pepper, seeded and finely chopped
1 teaspoon ground allspice
1 teaspoon ground ginger

Combine all ingredients in small bowl.



Balsamic Marinade
Makes about 2/3 cup.

1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon sugar

Combine all ingredients in small bowl.


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 Grilling Shrimp

Shrimp are the most popular shellfish in the world and nearly the most popular seafood. Modern production and shipping get more and more shrimp to people’s table than ever before. Too bad most people don’t know how to cook them properly. Of course by cooking I mean grilling. Getting the shrimp ready for the grill is just as important as the actual grilling.

First of all there is the issue of deveining. Contrary to what some say you do not have to devein shrimp. As long as the shrimp are properly cooked the vein isn’t going to cause any health risks. On the other hand it is more pleasing to remove it. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. A little practice and you’ll find it pretty easy. This opening in the shrimp that you create to remove the vein is the best place to apply flavor.

Any seasoning needs to reach this part most. The skin of the shrimp prevents marinades and seasonings from penetrating the shrimp, but the open cut allows it to sink it.

Now you might notice that some shrimp has a certain smell to it. This doesn’t necessarily mean that the shrimp isn’t fresh enough. Actually almost any shrimp you buy so going to be frozen so do not trust anything that says the shrimp is fresh. If you buy unfrozen shrimp don’t freeze it again. Refreezing is about the worse thing you can do to any kind of meat or seafood. The smell is probably iodine. Iodine is plentiful in the plankton that shrimp feed upon. To eliminate the smell, soak the shrimp for about 10 minutes in a mixture of 2 tablespoons of baking soda to 1 quart of water. Rinse in cold water afterwards. This draws out the smell and some of the iodine flavor that shrimp might have.

To properly grill shrimp it is best to place them on skewers no matter how big the shrimp. This makes them easier to control on the grill and easier to cook. There are several strategies to skewering shrimp. If you skewer them lengthwise you will reduce the natural curling of shrimp as they cook. This is good if you want your shrimp nice and straight. If you skewer each shrimp twice, once throw the top and then throw the bottom near the tail you will give the cooked shrimp a nice curved shape and make a more attractive kebab. If you use two skewers you will make a kebab that is easier to turn and hold onto the shrimp. As far as the cooking goes none of these really has an effect. The one thing to do is make sure you do not pack the shrimp tightly on the skewers. This will provide for more even cooking.

Shrimp are generally sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, if shrimp is the main course, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on. Which brings me to the final point. Grilling shrimp with the shells on will make them more difficult to skewer but helps them hold on to their natural shape better. However you will have the vein problem if you don’t remove the shells. Amongst many of the shrimp loving people of the world, it is considered a bad thing if you cook shrimp without the shells and without the heads. Shrimp that still have their heads are a better flavored shrimp. If you try it you’ll notice the difference. Of course, many people just don’t like the idea of a whole shrimp on their plate.

Now this brings us to the grilling. Shrimp are best grilled quickly but not over too high of a heat. This is especially true the smaller the shrimp. The worse thing you can do to a shrimp is to overcook it. If you are grilling small shrimp at high temperatures it will make it more difficult to get even cooking and to get them off the grill at the right time. Keep the heat about medium for your grill. You should be able to hold your hand over the heat for about 4 seconds.

Shrimp are done when the entire outside surface has changed color. There are a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out gray, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp as a rubbery texture and loses a lot of its natural flavor.

Fennel Seed and Thyme-Crusted Grilled Shrimp
Serves 4

1 teaspoon whole fennel seeds
3/4 teaspoon dried thyme

1/2 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 pound large raw shrimp, peeled and deveined
1/2 teaspoon salt
Lemon wedges, for serving

1. In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.

2. In a small bowl, combine the fennel seeds, thyme, oregano, garlic powder, pepper and oil. Add the shrimp and toss to coat.

3. Heat a gas grill to medium-high or prepare a charcoal grill.

4. Divide the shrimp between the skewers, threading them through the sides. Season with salt. Grill until the shrimp are golden brown on both sides and opaque at the center, about 2 minutes per side. Serve with lemon wedges.
Herb Marinated Grilled Shrimp
Serves 6

2 1/2 pounds jumbo shrimp
1/4 cup olive oil
1/4 cup chopped cilantro
1/2 shallot, diced
3 tablespoons lemon juice
1 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt

Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat. Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve.

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 Pineland Farms Creamery


Pineland Farms is proud to craft our own delicious, world-class cheese right on the farm.

We have created a flavor, texture, depth and complexity that you must experience to appreciate. Our cheese's unique and handcrafted quality starts with an exceptional key ingredient: the freshest milk possible. The Creamery is just a stone's throw from our barns, where the internationally renowned herd of Pineland Farms' Holstein cows grazes happily on hundreds of acres of rich grasslands.

Our premier cheese maker approaches his craft as an art form, using centuries-old techniques with meticulous care. Brand-new, state-of-the-art equipment and technology ensures the highest level of food safety and purity, from milk delivery to cheese packaging.

Our cheeses embody everything good about traditional Maine dairy products - fresh, local and made with personal pride.

We invite you to try Pineland Farms cheese, for an extraordinary pasture-to-plate experience.


Look for Cheddar, Swiss & Spreadable Cheddar in our Gourmet Cheese Case.




 5 Great Beers To Try This Summer


Leinenkugel Summer Shandy

Get a taste of the freshest flavor under the sun - Leinenkugel’s Summer Shandy. A Shandy is a lemonade flavored beer, a European favorite drink during the warmer summer months. And the light, crisp flavor makes it a great summer refresher. Each batch is carefully brewed using the finest wheat, malted barley and just a hnt of real Wisconsin honey. Then, our brewmasters mix in fresh lemonade and citrus flavors to create an adventerous taste that’s perfect for those lazy days of summer.


Sam Adams Blackberry Witbeir

The blackberries we use in Samuel Adams® Blackberry Witbier are perfect for this brew.   They deliver a subtle sweetness that balances the traditional citrus flavors from the witbier.  The blackberries used in Samuel Adams Blackberry Witbier are sourced from family farms, located at the foot of the Oregon Trail and Cascade Mountains in Western Oregon, where they have been growing some of the best blackberries in the world for centuries.  By bringing the blackberries, orange and coriander together with an appealing malt character and a spiciness from the hops, we’ve brewed a flavorful beer with a smooth finish that’s both sweet and tart.


Troegs Sunshine Pils

Hop fans rejoice! Sunshine Pils combines the crisp taste of European style pilsners with a kicked-up hop character to create a balanced, refreshing seasonal beer. Golden in color with
a fluffy white head, Sunshine Pils is the perfect beer for Summer.
Since Sunshine Pils is a Summer beer, it is a fine compliment with all types of salads. It also pairs well with all shell fish and mild fish filets.

Widmer Hefeweizen

Our Flagship - America’s Original Hefeweizen. A golden unfiltered wheat beer that is truly cloudy and clearly superb. Ever since Widmer introduced Hefeweizen to America in 1986, ours has been the standard by which all other Hefeweizens are judged. Founded in Portland in 1984, Widmer helped create American-style hefeweizen: Owing to their exceptionally rudimentary facilities, the brewers opted for a different yeast strain than the one traditionally used in Germany—with the result smacking more of citrus than banana. (A good thing once you're on your second bottle, trust us.) The brothers Widmer also popularized the lemon wedge garnish now common among American hefeweizens.



Belfast Bay Lobster Ale

This beer is the color of opaque cola and the head which threatened to overwhelm me was a chocolaty brown. The smell was that of chocolate and malt, with a little smoke folded in. It doesn't smell bitter, which is a definite plus. The taste is a combination of malt and chocolaty notes. I think that the oatmeal has removed some of the traditional sting, and it finishes with a really pleasant smoky/roasty flavor. I like this.

The Belfast Brewery itself only brews/distributes two beers, the McGovern Oatmeal Stout (named, incidentally, not after a famous president, but after Dan McGovern their brewer) and the Lobster Ale. Don't worry, it isn't made with lobster, but is a hoppy red ale that pairs well with a summer meal of lobster, sweet corn and chowder.


 Home Accents






pesce ironstone fish platters

white glaze finish. dishwasher safe.







stars appetizer plates, platter and salt & pepper shakers

hand painted. earthenware w/glazed finish. microwave/dishwasher safe.





blue & white stripe apron and oven mitt
apron:
100% cotton. machine wash cold separately; tumble dry low.  two large pockets. adjustable ties. attached hang loop holds dishtowel.
mitt: 100% cotton. machine wash cold separately; tumble dry low.  dyed-to-match lining and piping. attached hang loop.






stars candles

handmade. lightly glittered. burn time 23 hrs each.








shooting stars votive

metal sleeve w/powder-coated finish. glass votive holds standard tealight or votive.  













firecracker candles








 Book of the Month

Cool Drinks for Hot Days
by Louise Pickford

This title covers delicious and thirst-quenching coolers, juices, cocktails, slushies and shakes. In 'Iced Teas and Cooler' you're guaranteed to find a recipe that will transform your patio or porch into a paradise. Try Moroccan Iced Mint Tea or Strawberry, Rose and Vanilla Iced Tea. Fresh and fruity 'Juices, Codials and Mocktails' will give you an energy boost - try a Pomegranate Squeeze or Virgin Banana Colada. 'Party Drink and Punches' are all you need for summer entertaining. Ideas include Peach and Strawberry Sangria and Passionfruit Rum Punch. Try one of the lip-smackingly tangy 'Summer Cocktails' - choose a Mandarin Caprioska, Mint Julep or Classic Margarita. In 'Slushies, Shakes, and Floats' you'll find ice-blended fruity concoctions such as Cider Apple Slushie and Mojito Slush as well as tempting summer shakes and floats including Chai Vanilla Milkshake and Lemon Ice Cream Soda.




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 Another Way to Celebrate the American Experience!

When you just can't imagine a fresh way to celebrate the birth of the nation, why not take some time between barbecues, fire work displays, and applications of bug repellent, with some time spent spreading some good old-fashioned American kindness.

I think we all know someone who is no longer able to manage the garden or who seem to have little budget for a pretty plant or two. A planter of vibrant blossoms, a flowering tomato plant, and even a bag of bird food may be just the thing to leave for that neighbor, teacher, or other kind person you know. Leave it anonymously and join the millions of Americans who give from the heart each year.  Join in a local clean up crew at a beach or park, for only an hour, and see immediate results. Not only will you enhance local resident and tourist happiness you will have made our Cape a better place for our precious wildlife!

Since we are very fortunate to have many people working seasonally on Cape, and they work very hard to help us keep tourism alive and well, the nicest way to show your appreciation for all the blessings we share in our country is to invite someone from another country or another state to your home for a cook-out. Not only will you learn something about your guest and his or her traditions but you will share your traditions as well.

Lastly, but most assuredly, should you have the time, please remember to share your knowledge about gardening and farming with those that ask. Our country was built upon a land of boundless, albeit, hard won abundance. No future is secure lest our bounty of knowledge is preserved... and sauced!

Gardening Tip: If you have a rain barrel, or other collection device for gathering rain water, remember to keep it away from the base of your house and to keep it covered. Use the collected water before the end of of the watering season and never use it for pets or other animals.

Happy 4th of July!
Your florist, Liz



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Ring Bros. Marketplace
www.ringbrosmarketplace.com

485 Rt. 134 South Dennis, MA 02660
508-394-2244

Chatham Fish & Lobster Co. | Dark Horse Beef & Deli Co. | Harney's Liquors | Nata's Noodles | Ring Bros. Markets | Spinners Pizza


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Prices and products subject to change without notice. Not responsible for typographical errors.