Fresh and News

Shrove Tuesday is coming up next week, the last day for unrestricted self-indulgence before lent. The Forager way to be “piggy” is to enjoy your breakfast by wrapping a blueberry and maple pork sausage with an Arva Flour Mill buttermilk pancake. Of course we are discussing our version of “Pigs in a Blanket” and not our own eating habits!

Fresh & New

In House Sausages
This weeks “sausage of the week” will be a real version of an Italian Sausage. These pork sausages are different than what you may normally purchase due to the fact that we will include fresh herds, fennel seed and crushed red pepper for heat. The sausage is good on its own, or use them in your next spaghetti sauce for a little Mediterranean flair.

Last week, we underestimated the demand for our Blueberry and Maple Pork Sausages and we apologize to those of you who dropped in for them. Not to worry though, we are doubling the amount being prepared and will have them ready for you by Friday afternoon.

Duck Confit
Currently we have stocked 18 legs of duck confit. These duck legs are very simple to prepare as our instructions call for you to roast the legs at 375f for 5 to 7 minutes and finish by broiling for 2 minutes. This yields a deliciously crispy skin. Be sure to pick up some our chicken stock to make sauce. The stock is frozen as individual ice cubes. We suggest you serve the confit with a berry-liquer sauce reduction.

Maison de Gibier Pate
We are continuing to bring in pate, mousse and rillette from Maison de Gibier. Currently we have stocked up on a Chicken Liver Pate with Grand Marnier. This fine mousse is a great snack on its own or to add onto your cheese plate. The very popular Duck Rillette with Foie Gras is on back order and should arrive late next week.

A Channel Morning Television
Watch the A Channel London Breakfast Television this coming Tuesday at 7.50am. Our Forager Chef will be demonstrating how to stuff pork tenderloin with shiitake mushrooms and other local ingredients.

Keep Foraging,

Sam, Sara & Bill