Pierce's Store

Rob's newest creation

2012-01-19T10:21:00.000-08:00

Rob is making a new savory option for breakfast. A mushroom and leek frittata. Heated up in our microwave, it's perfect for breakfast or lunch. Try one today!

Friday take-out meal for August 26

2011-08-24T02:41:00.000-07:00

Guest Chef Taffy Maynard will prepare Chicken with goat cheese, artichokes & sun-dried tomatoes served with Basmati rice, tossed salad & Lemon Brownie

The price is $7.99 and I recommend reservations.

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal for August 19

2011-08-19T08:42:00.000-07:00

Cheesy Potato and Vegetable Pasties (Vegetarian)

Or

Cornish Beef Pasties

-------------------------------------------------------------

Served with a Mushroom and Walnut dressed Green Salad

and Creamy Rice Pudding

Friday take-out meal for August 12

2011-08-09T14:32:00.000-07:00

This Friday I (Rob) will be making the take-out meal and I predict it will be delicious:

Beef with Garam Masala.

Garam Masala is a traditional Indian spice mixture often used with beef and lamb. It's not at all similar to the curry powder most people are familiar with. It's made with cardamom, coriander, black pepper, cloves, cumin, cinnamon, mace (similar to nutmeg), and bay leaves. This is augmented with fresh ginger and garlic. The resulting sauce is rich and dark and only a tiny bit spicy (hot). It will be served with jasmine rice, raita (a cucumber-yoghurt condiment), and nan which is similar to pita bread.

The price is $8.99 and I recommend reservations.

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This weekend, July 30-31

2011-07-29T11:20:00.000-07:00

Friday's takeout meal is bratwurst on a homemade bun and there is a vegetarian option having something to do with Portobello mushrooms, but I never got the full scoop so you'll have to call to find out.

For this weekend I have made up both beef burritos and black bean burritos. There is chilled cucumber soup, Chinese chicken salad, potato salad and hummus in the cooler. I'll be making French bread, as usual, along with the usual scones and muffins. Plenty of cookies on hand and I'll be making more as we need them. Coconut macaroons on Sunday, and I have improved the recipe so they are more moist.

Hope to see you at the store.

Friday take-out meal

2011-07-20T09:26:00.001-07:00

Friday Night

Take Out Dinner

July 22, 2011

Pesto Pasta Salad

With Rainbow Chard, Tomatoes & Grilled Chicken

Made with Spring Lake Ranch Pesto and fresh-grown veggies

*Chicken optional—Vegetarian version available too!

Local Blueberries with Maple Whipped Cream

$7.99

Prepared by a Guest Chef Crew from Spring Lake Ranch

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal for July 15

2011-07-14T18:48:00.000-07:00

This weeks take-out meal is pozole which is a pork and hominy stew in a rich, savory red chile sauce. It is served with crema fresca (creme fraiche) and comes with a raised flour tortilla and cole slaw made with cabbage from Alchemy Gardens.

12 ounces, 3.99 32 ounces 9.99

This Friday

2011-07-07T10:54:00.000-07:00

Friday Night

Take Out Dinner

July 8, 2011

Pasta Primavera

with a variety of summer vegetables, zucchini & yellow squash, carrots, green beans, peppers, cherry tomatoes & salad shrimp, tossed in olive oil with Basil & other fresh herbs.

Topped with grated Parmesan cheese & served with a piece of Rob’s Bread.

$7.99

Prepared by Guest Chef Carol Calotta

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

2011-06-22T09:33:00.000-07:00

Specials this week will include:

Sesame noodles, 12 oz. for 3.99

Rob's fresh salsa, 8 oz. for 2.99 (available Thursday)

Gazpacho, 12 oz. for 3.49 (available Thursday)

2011-06-22T09:32:00.000-07:00

Friday Night

Take Out Dinner

June 24, 2011

Grilled Chicken Breast

Pasta with Peanut Sauce

Green Salad with Cilantro Dressing

$7.99

Prepared by Guest Chefs The Darlings

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal

2011-06-14T12:22:00.001-07:00

Friday Night

Take Out Dinner

June 17, 2011

Pulled Pork

With Mustard Vinegar Sauce

Rob’s Sandwich Bun

Cole Slaw

$7.99

Prepared by Guest Chef Tracy Crelin

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Chicken Marbella tonight

2011-06-03T04:21:00.000-07:00

Chicken Marbella

Chicken marinated in oil, vinegar, capers, olives and prunes

Although prunes, olives & capers may seem like an odd combo, when cooked together with chicken they create a delectable sweet & sour, savory flavor. This is a classic dish from the Silver Palate Cookbook.

Served with Rice and a Garden Salad

Local lettuce from Evening Song Farm in Cuttingsville, VT

$7.99

Prepared by Guest Chef Mother/Son team Ludy and Christopher Biddle

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

New burritos

2011-06-01T16:10:00.000-07:00

On thursday this week I'll be making up a new batch of burritos with shredded pork, red chile, rice and cheddar cheese. I hope they are as popular as the chicken and the beef burritos have been. We can't seem to keep them in stock.

This week

2011-05-25T10:29:00.002-07:00

Today (Wednesday) I made up a batch of chicken burritos with red chile, black beans, rice and cheddar cheese. They are 4.99 apiece.

Tomorrow I'll be making up some asparagus pizza with leeks, ricotta, mozzarella and parmesan. They will be 9.99 apiece.

Friday take-out meal

2011-05-25T10:29:00.001-07:00

Quiche

with Sweet Peppers, Onions, Artichoke Hearts & Gruyere Cheese

*Meat option available with bacon added

Mixed Greens

with Balsamic Viaigrette or Bleu Cheese Dressing

French Bread

$7.99

Prepared by Guest Chef Becca Rice.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal

2011-05-17T15:53:00.001-07:00

May 20, 2011

Vegetarian or Beef Lasagna

Garden Salad

Garlic Bread

$7.99

Prepared by Guest Chef Crew from Spring Lake Ranch.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Something new

2011-05-12T12:26:00.000-07:00

This weekend I will be making up some burritos with shredded beef in mole poblano, rice, cheddar and salsa. They will be 4.99 apiece from the cooler.

Friday take-out meal

2011-05-12T12:24:00.000-07:00

Friday Night

Take Out Dinner

May 13, 2011

Chicken Enchiladas or

Vegetarian Enchiladas Verdes

Spanish Rice

Kalamata Olive & Feta Salad

$7.99

Prepared by Guest Chefs Lynette & Courtney Over.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

2011-05-02T11:38:00.000-07:00

This week I expect to make the pizza I didn't make last week which is with salsa puttanesca. Putanesca sauce is made with chopped anchovies, capers, kalamata olives, parsley, garlic, tomatoes and olive oil. There will be romano and mozzarella cheese on top. I'm planning to make it on Wednesday. Otherwise, there will be the usual scones and muffins (raisin-date-walnut on Thursday) and daily breads: buttermilk whole wheat on Tuesday, anadama on Thursday, sesame seed on Friday and French bread on the weekend. If we need it, I'll bake French bread on Wednesday, but there's a lot in the freezer, so I'll probably make pizza shells instead. No hamburger rolls this week since there's plenty in the freezer. Soups will include broccoli cheddar, cream of asparagus, minestrone, and southwestern butternut squash.

Friday take-out meal

2011-05-02T11:32:00.000-07:00

This week's take-out meal, will be

pork loin in mole poblano

with rice and a side of pineapple salsa fresca.

$8.99

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

2011-04-26T19:03:00.000-07:00

Special soups this week will include broccoli cheddar, cream of asparagus, and mushroom barley with leeks. I'll be making hamburger rolls on Wednesday and the usual anadama on Thursday. On Friday look for sesame seed bread. Also this week, we're having a sale on baguettes from the freezer at 2.00 apiece for both seeded and plain. This weekend I'll be making pizza alla putanesca. Putanesca sauce is made with chopped anchovies, capers, kalamata olives, parsley, garlic, tomatoes and olive oil with mozzarella cheese on top.

Friday take-out meal

2011-04-26T09:16:00.001-07:00

Friday Night
Take Out Dinner

April 28, 2011

Celebrate Cinco de Mayo (Mexican Independence Day)

a few days early with a traditional meal from Oaxaca, Mexico!

Two Tamales:

One spicy tamal with mole negro con pollo

paired with a mild tamal with chicken and vegetables.

Homemade Black Beans

Mexican Rice

Tomato, Cucumber & Avocado Salad

$7.99

Using locally grown Vermont ingredients including:

Organic Chicken- Three Meadows Farm, Shrewsbury

Beans- Yoder Farm, West Rutland

Corn- Butterworks Farm, Westfield

Tomatoes- Long Wind Farm, East Thetford

Prepared by Guest Chef Maya Zelkin.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

--
Lindsay Arbuckle & Scott Courcelle
Co-Managers
Shrewsbury Co-op at Pierce's Store
2658 Northam Road
Shrewsbury, VT 05738

802-492-3326
pierces.store@gmail.com

Friday take-out meal

2011-04-21T13:32:00.000-07:00

Friday Night

Take Out Dinner

April 22, 2011

Chicken Pot Pie

with a whole wheat dinner roll,

salad of mixed baby greens

& tangy tomato-herb dressing.

$7.99

Prepared by Guest Chef Judith Thomas.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Menu for Tuesday, April 19

2011-04-18T18:11:00.000-07:00

Tuesday: blueberry scones, cranberry walnut muffins, whole-wheat sunflower seed bread, mushroom barley soup.

Friday take-out meal

2011-04-12T12:26:00.000-07:00

The take-out meal for Friday, April 15:

Thai Vegetable Curry with Tom Yum Soup and Rice
$6.99

Prepared by Guest Chefs from Spring Lake Ranch. 5-7 pm, Friday.

Reservations recommended and accepted in-person or by phone only.
Call 492-3326.

Friday Dinner, Baked Herb Crusted Chicken Breasts

2011-04-06T19:01:00.000-07:00

Baked Herb Crusted Chicken Breast
with roasted asparagus
served on a bed of Basmati Rice

$7.99

Prepared by Guest Chef Joyce Wilson. 5-7 pm, Friday. Reservations recommended and accepted in-person or by phone only. Call 492-3326.

Menu for Tuesday, April 5

2011-04-05T02:42:00.000-07:00

For Tuesday: blueberry scones, cranberry walnut muffins, flax seed bread and southwestern butternut squash soup. Also, I'll be making fresh pizza and burritos today.

Friday Take Out Dinner for April 1

2011-03-31T04:36:00.001-07:00

Pork & Cauliflower Curry
with Jasmine Rice
and a Green Salad

$7.99

Prepared by Chef Rob McKain
Reservations highly recommended.

Take Out Dinners are available hot from 5-7 pm on Fridays. Reservations accepted by phone or in-person only. Call 492-3326 to reserve yours today.

Friday Take Out, 3/25, Enchiladas!

2011-03-23T07:26:00.000-07:00

Chicken Enchiladas*

*Bean & Cheese Vegetarian option also available

Served with Mexican Saffron Rice,

Refried Beans,

and a small tossed salad

$7.99

Prepared by Guest Chef Susan Taggart

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Friday Take Out, 3/18/11

2011-03-15T06:18:00.000-07:00

Beef Stew (with Local Smith Grass-fed Beef)
with a small salad & French bread

Prepared by Guest Chefs Tracy Crelin & a crew from Spring Lake Ranch.

$5.99 (12 oz, serves 1)
$10.99 (32 oz, serves 2)

Friday takeout meal for March 11

2011-03-08T14:02:00.000-08:00

Friday Night

Take Out Dinner

March 11, 2011

Dabbie Sweet’s

Ham & Cheese Casserole

(Wallingford Locker Ham & Grafton Cheddar)

with a small tossed salad

$7.99

Prepared by Guest Chef Louise Duda.

Reservations Strongly Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/9 to 3/11

2011-03-08T13:59:00.000-08:00

Wednesday: apricot scones, blueberry muffins, French Vegetable soup with cannellini, French bread.

Thursday: blueberry scones, cranberry walnut muffins, Anadama bread and French carrot soup.

Friday: peach scones, blueberry muffins, sesame seed bread, and southwestern butternut squash soup.

Manu for Tuesday, March 8

2011-03-07T12:26:00.000-08:00

Tuesday: blueberry scones, raisin date walnut bran muffins, broccoli cheddar soup and flax seed bread.

Menu for this weekend, March 5, 6

2011-03-04T16:49:00.000-08:00

Saturday: blueberry scones, cranberry walnut muffins, French bread, clam chowder. Also: pizza with red and green bell peppers, carmelized onions, garlic, and mozzarella cheese.

Sunday: ginger pear scones, blueberry muffins, French bread, southwestern butternut squash soup.

Friday takeout meal for March 4

2011-03-01T14:40:00.000-08:00

Ginger-Garlic Turkey Breasts

with Stir-fried Vegetables

& French Bread

(Misty Knoll Vermont Turkey)

$7.99

Prepared by Guest Chef Sally Deinzer.

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/2 to 3/4

2011-03-01T14:25:00.000-08:00

Wednesday: Apricot scones, blueberry muffins, hamburger rolls, and French vegetable and cannellini (white kidney beans) soup.

Thursday: Blueberry scones, raisin-date-walnut bran muffins, anadama bread, and Afghan lentil soup.

Friday: Peach scones, blueberry muffins, Italian bread, and French carrot soup.

Menu for Tuesday, March 1

2011-02-28T16:48:00.000-08:00

Tuesday: blueberry scones, peach muffins, whole wheat sunflower seed bread, and broccoli cheddar soup.

Menu for this weekend, February 26-27

2011-02-25T13:38:00.000-08:00

Saturday: blueberry scones, raisin-date-walnut bran muffins, French bread, Afghan lentil soup.

Sunday: Cherry scones, blueberry muffins, French bread, broccoli cheddar soup.

Menu for the week, February 22 to 25

2011-02-21T14:34:00.000-08:00

Tuesday: (In case you haven't noticed it, the scone and muffin entries are pretty much identical from week to week, but I post them anyhow since some people may not be aware of this, and also there are occasional changes.) Blueberry scones, cranberry walnut muffins, White bean and vegetable soup, pumpkin seed bread.

Wednesday: Apricot scones, blueberry muffins, corn chowder, and hamburger buns.

Thursday: Blueberry scones, cherry muffins, split pea soup, anadama bread.

Friday: Peach scones, blueberry muffins, clam chowder, sesame seed bread.

Menu for this weekend, February 20-21

2011-02-18T18:30:00.000-08:00

Saturday: blueberry scones, cranberry walnut muffins, clam chowder and French bread.

Sunday: cherry scones, blueberry muffins, split pea soup and French bread.

Takeour meal for Friday, February 18

2011-02-16T11:28:00.000-08:00

Bronwen Thomas will prepare Chicken Tetrazzini: Boneless chicken & mushroom casserole with pasta in a delicious creamy sauce with peas, topped with bread crumbs & cheese, and served with green beans.

$7.99

Menu Wednesday to Friday, 2/16 to 2/18

2011-02-15T14:49:00.000-08:00

On Wednesday there will be apricot scones, blueberry muffins, French bread, and potato leek soup.

On Thursday there will be blueberry scones, applesauce raisin muffins, Anadama bread, and mushroom leek barley soup.

On Friday there will be peach scones, blueberry muffins, sesame seed bread, and corn chowder.

Menu for Tuesday, February 15

2011-02-14T13:22:00.000-08:00

I'll get the rest of the week up tomorrow, but for now: Tuesday will be blueberry scones, cranberry walnut muffins, Afghan lentil soup, and flax seed bread.

Menu for the weekend, Feb 12-13

2011-02-11T14:49:00.000-08:00

Saturday: blueberry scones, peach muffins, potato leek soup, and French bread.

Sunday: cherry scones, blueberry muffins, southwestern butternut squash soup, and French bread.

Update 2/9

2011-02-09T17:34:00.000-08:00

I made up some cheese and pepperoni/cheese pizzas today which are in the freezer for those of you who have been missing them this past week. Also, I made macaroons today, and there are plenty.

Thursday I'll be making more burritos.

Friday takeout meal

2011-02-08T12:40:00.000-08:00

This week's takeout meal is from our 11th Guest Chef John McGurk

Bouillabaisse: a traditional Provencal fish stew originating from the port city of Marseille, France. Bouillabaisse is a fish soup containing various kinds of cooked fish, shellfish & vegetables flavored with a variety of herbs & spices. Served with a salad of organic mixed greens & Rob's French bread.

$7.99

Menu for the week February 8 to 11

2011-02-07T14:21:00.000-08:00

Tuesday's menu: blueberry scones, cranberry walnut muffins, and split pea soup with ham. Also, we are having a sale on bread from the freezer at $2.00 a loaf. Just about all the kinds of bread I make are available: French bread, Italian bread, Anadama, Flax seed, Sesame seed, and Whole wheat sunflower seed.

Wednesday: apricot scones, blueberry muffins, corn chowder. Bread from the freezer.

Thursday: blueberry scones, applesauce cranberry muffins, and mushroom leek barley soup. Bread from the freezer. (If there isn't any Anadama bread left in the freezer by Thursday, I'll make more.)

Friday: cranberry raisin scones, blueberry muffins, sesame seed bread and French winter vegetable soup.

Weekend menu for February 5 and 6

2011-02-05T02:47:00.000-08:00

Saturday: blueberry scones, applesauce muffins, French bread and West African peanut soup.

Sunday: Cherry scones, blueberry muffins, French bread, and lentil soup with ham.

Friday takeout meal for February 4

2011-01-31T15:49:00.000-08:00

Chef Rob's sausage goulash a la Russe: Fresh sausage cooked with bell peppers, onions and tomatoes, mixed with sour cream and elbow macaroni and served with Rob's corn bread. It's a little different than your typical goulash, and it's delicious.

$8.99 for a quart, with 2 pieces of cornbread
$3.99 for 12 oz., with 1 piece of cornbread

Menu for the week, February 1 to 4

2011-01-31T15:40:00.000-08:00

Tuesday: blueberry scones, banana walnut muffins, whole-wheat sunflower seed bread, and corn chowder.

Wednesday: apricot scones, blueberry muffins, French bread, and potato leek soup.

Thursday: Blueberry scones, peach muffins, Anadama bread, and split pea soup

Friday: peach scones, blueberry muffins, Italian bread, and black bean soup with corn.

Menu for this weekend, January 29 and 30

2011-01-28T13:22:00.000-08:00

On Saturday there will be blueberry scones, applesauce raisin muffins, French bread, and mushroom leek barley soup. Plenty of pizza in the freezer, so I won't make a special this weekend.

On Sunday, I'll make cherry scones, carrot walnut raisin muffins, French bread, and southwestern butternut squash soup.

Update

2011-01-28T05:29:00.000-08:00

I don't have enough sesame seeds to make sesame seed bread today, so I'm going to make Italian bread instead. There's still some sesame seed bread in the freezer if you just have to have some.

Friday takeout meal for January 28

2011-01-25T14:49:00.000-08:00

This Friday's takeout meal is from John Davis:

Murgh Kabuli: Chicken from Kabul. It is white chicken meat in a tomato-yogurt sauce blended with spices and nuts and served on Basmati rice. It is not spicy hot.

Chickpea dumplings in a spiced sauce that includes cauliflower, peas, carrots and other vegetables, served on Basmati rice. This sauce does have spice heat to it but it is not extreme.

This sounds extremely delicious to me. Just sayin'. (Rob)

Menu for Wednesday to Friday, 1/26 to 1/28

2011-01-25T14:37:00.000-08:00

Wednesday I'll be making apricot scones, blueberry muffins, French bread, and Moroccan chick pea soup (vegetarian). There's lots of specialty pizza in the freezer, both carmelized-onion-gorgonzola, and leek-pesto-rapini (which is super delicious).

Thursday: blueberry scones, applesauce-spice muffins, Anadama bread, and French winter vegetable soup (a coarse puree of butternut squash, rutabaga, leeks, and tomatoes, with Fines Herbes). Fresh black-bean burritos today.

Friday: Peach scones, carrot-raisin-walnut muffins, sesame seed bread, and split pea soup.

Menu for Tuesday, January 25

2011-01-24T19:22:00.000-08:00

Here's what's for Tuesday: blueberry scones, cranberry walnut muffins, pumpkin seed bread, and clam chowder.

I'll post for the rest of the week on Tuesday.

Pizza update

2011-01-22T07:49:00.000-08:00

I'm feeling a bit under the weather today so I won't be making the special pizza today. I'll make it tomorrow (Sunday).

Menu for this weekend

2011-01-21T09:29:00.000-08:00

Here's what's up for this weekend (1/22 and 1/23)

Saturday: blueberry scones, banana walnut muffins, French bread, and Farmer vegetable soup (a pureed soup with butternut squash, rutabaga, onions, leeks, and tomatoes). Also, I will be making up some pizzas with leeks, rapini (broccoli rabe), mozzarella and Romano cheeses.

Sunday: Cherry scones, sticky buns, French bread and West African peanut soup.

Friday takeout meal

2011-01-20T13:06:00.000-08:00

This Friday's takeout meal is: Meatloaf, stuffed delicata squash, and cauliflower with mushrooms and red peppers.

made by Connie Youngstrom. $7.99

Menu for the week January 18 to 21

2011-01-17T10:39:00.000-08:00

Here's what's up for this week. (Also, I'll post the Friday take-out meal as soon as I have the info.)

Tuesday: blueberry scones, banana walnut muffins, southwestern butternut squash soup, sunflower seed bread, and fresh Russian tea cakes. Also, I'll be making up some plain cheese and some pepperoni pizzas.

Wednesday: apricot scones, blueberry muffins, split pea soup, and French bread.

Thursday: blueberry scones, cranberry walnut muffins, mushroom leek barley soup, Anadama bread, and fresh burritos.

Friday: peach scones, blueberry muffins, sesame seed bread and lentil soup with ham.

Menu for this weekend

2011-01-14T17:12:00.000-08:00

Saturday: blueberry scones, peach muffins, French bread, and corn chowder. I will also be making up some pizzas with carmelized onions and gorgonzola and romano cheeses, and there are plenty of burritos on hand with black beans, rice, salsa and cheddar cheese. All the usual cookies abound.

On Sunday there will be cherry scones, blueberry muffins, French bread and black bean chili con carne.

Chowder update

2011-01-12T04:15:00.000-08:00

There's been a switch in the soup du jour: clam chowder is on Wednesday, Corn chowder is on Saturday. Sorry for the mixup.

Friday takeout meal

2011-01-10T12:41:00.000-08:00

This Friday's takeout meal will be Nancy Ellery's Butternut Squash and Leek Lasagne served with a green salad and French bread.

Price: 7.99

Dessert will be Chef Rob's Northern Spy Apple Crisp.

Price: 2.25

Menu for the week January 10 to 16

2011-01-10T12:35:00.000-08:00

Here's the rundown for this week:

Tuesday: blueberry scones, carrot raisin walnut muffins, split pea soup with ham and flax seed bread.

Wednesday: apricot scones, blueberry muffins, corn chowder, and French bread.

Thursday: blueberry scones, more carrot raisin walnut muffins, Anadama bread, and lentil soup with ham.

Friday: peach scones, cherry muffins, sesame seed bread, and mushroom-leek-barley soup.

Menu for this weekend

2011-01-08T12:22:00.001-08:00

My bad for not getting this up sooner. Saturday's scones are blueberry, as usual. Likewise there is the usual French bread: seeded and plain baguettes as well as batardes. Soup is mushroom barley, and there is new pizza with braised collard greens, olive oil, garlic, and mozzarella and Romano cheeses.

Sunday I'll make cherry scones, more French bread and Southwestern butternut squash soup. There will be a new batch of Russian tea cakes along with the usual cookies: chocolate chip, peanut butter, oatmeal raisin, and ginger.

Any requests? Leave a comment.

Menu for Friday, January 7

2011-01-07T04:55:00.000-08:00

Today's scones are apricot and there will be sesame seed bread, the perfect bread for sandwiches. Soup today is clam chowder made with fresh clams. It's a great soup for a cold and windy day.

Menu for Thursday, January 6

2011-01-05T13:11:00.000-08:00

Blueberry scones, carrot raisin muffins, and lentil soup with ham are on for Thursday. As usual, the bread will be anadama (I bake it every Thursday).

Blue Cheese & Spinach Stuffed Flank Steak, this Friday night

2011-01-05T06:41:00.000-08:00

Friday Take Out, Jan. 7th

Local grass-fed flank steak stuffed with spinach and blue cheese

plus Garlic Mashed Potatoes

$7.99

Prepared by Guest Chef Ludy Biddle using her own Beaver Meadow Farm beef. Reservations recommended and accepted by phone or in person only--492-3326.

Lily's Delights

Mini Vermont Apple Pie, $2.50 each

Menu for Wednesday, January 5

2011-01-04T16:37:00.000-08:00

Peach scones today, Lentil soup with ham, and more black bean burritos. If we're out of French bread, I'll make more. Otherwise it will be the flax seed bread I didn't make Tuesday because we had so much bread in the freezer. Later in the week, Friday or Saturday, I'll be making pizza with braised collards, bacon and a mixture of mozzarella and romano cheeses.

Update: today's soup is Moroccan chick pea soup rather than lentil.

Tuesday, January 4

2011-01-03T15:35:00.000-08:00

Blueberry scones, cranberry walnut muffins and flax seed bread are on the menu for Tuesday. Also, Mexican corn and cabbage soup. Available cookies are: Russian tea cakes, chocolate chip, peanut butter and I'll be adding oatmeal raisin this week. Be sure to check out our selection of dried (hard) salamies from Trois Petits Cochons (Three Little Pigs). These delicious salamies are perfect for a pick-me-up snack with a piece of baguette.

January 2

2010-12-31T12:39:00.000-08:00

Sunday, like all Sundays, will feature French Bread, along with blueberry scones and cherry muffins. There will be corn chowder for soup. Be sure to check the freezer for discounted prices on Christmas specials like panettone and pound cake. And by the way, my French Bread recipe contains no dairy products. I use the simplest bread recipe of all time: flour, water, yeast and salt. For this reason, French Bread gets stale rather quickly, so it's best to freeze it if you're not going to eat it the same day. If you freeze it, the best way to use it later is to run it quickly under a cold water faucet and pop it in the oven at 350 for five minutes. This will crisp up the crust without drying out the crumb, and here's an interesting note: the reason bread gets stale is not because it dries out. Rather, it is because the water molecules in the bread become bonded to the gluten molecules. Briefly heating the bread shakes the water molecules loose of the gluten and restores a moist crumb. It only works once, though. After that, it's bread crumbs.

Thursday and Friday

2010-12-29T10:14:00.000-08:00

Tomorrow (Thursday) there will be blueberry scones, cranberry walnut muffins and, of course, Anadama bread. Soup will be potato leek. On Friday there will be cherry scones and sesame seed bread and the soup will be split-pea. There won't be a take-out meal this Friday because of it being New Year's Eve, but we will be open until the usual 7:00 pm.

Wednesday

2010-12-29T03:01:00.000-08:00

Apricot scones and Moroccan Chick Pea Soup are on the menu today. Plus loads of cookies, and some delightful sausages and cheeses for New Year's Eve hors d'oeuvres trays.

Tuesday, December 28

2010-12-27T15:47:00.000-08:00

Blueberry scones, sunflower seed bread, and West African Peanut Soup will be on the menu for Tuesday. There are still some left-over goodies from Christmas to be had at reduced prices including panettone and pound cake. Stop by and take advantage.

Christmas Eve

2010-12-23T13:29:00.001-08:00

Christmas eve Friday will feature French Bread, lots of Russian Tea Cakes, Blueberry Scones, Cranberry Walnut Muffins, Chocolate Coconut Pecan Cookies, and Southwestern Butternut Squash Soup. We close at three o'clock, so get your shopping done early.

A more exciting blog!

2010-12-20T14:02:00.000-08:00

If you hadn't already noticed, Rob has taken over as Pierce's blogger! Lucky for everyone, that means way more detailed information about fresh bakery items, as well as soup, pizza and other delicious creations made by Rob.

If you'd like to more easily see when new blog posts appear, subscribing is simple. On the right side of the blog, click "Posts" under "SUBSCRIBE TO" heading. We recommend then clicking "Atom." Then "Subscribe Now." This lets you see all the blog entries in a list in your bookmarks. Ours is on a toolbar at the top of the screen.

Thanks,
Scott and Lindsay, Managers

Coming up this week

2010-12-19T15:56:00.000-08:00

Here's what's coming up this week at Pierce's Store.

Tuesday I'll be baking both panettone (Italian Christmas bread) and pumpkin seed bread. There will be blueberry scones and peach muffins, potato leek soup, and lots of cookies including my new chocolate coconut pecan cookies. There should still be some coconut macaroons and Russian tea cakes. Also, there is mushroom-leek pizza in the freezer. Cranberry sauce is in the cooler, along with black bean/rice burritos.

Wednesday I'll be baking apricot scones, and gingerbread (in little perfect-for-two pans). Soup will be split pea with ham.

Thursday I'll make the usual Anadama bread, as well as French bread, along with pound cake which will be available as either little perfect-for-two cakes or as larger loaf-sized party cakes. It's a great cake to top with fruit and whipped cream for a party. Soup will be corn chowder.

Christmas Week

2010-12-17T11:21:00.000-08:00

Some specials for Christmas week: Pound cake, gingerbread, panettone, and cranberry nut bread will be available in little loaves appropriate for 2 to 4 people. Larger loaves of panettone will also be available. My own cranberry sauce will be available in half-pint containers. Also, while I usually only make French bread on the weekend, I will be baking a bunch of baguettes (plain, as well as seeded) on Thursday and Friday. (Of course, we usually have a stash of baguettes in the freezer if they run out.) I won't be making any Christmas cookies, per se, but there will be more cookies than usual, including coconut macaroons, chocolate macaroons, and chocolate tea cakes, as well as the usual varieties. If you want quantities of more than a dozen, please order the day before.

This weekend at Pierce's (December 17-19)

2010-12-16T14:38:00.000-08:00

On Friday there will be fresh peach scones, applesauce raisin muffins, sesame seed bread, and lentil soup with ham, along with the usual cookies which is to say, chocolate chip, ginger, peanut butter, and of course, Russian tea cakes. Scroll down to Wednesday's post to see a description of the Friday take-out meal. It's Guest Chef Carol Calotta's Baccala.

On Saturday there will be fresh blueberry scones, French bread batardes and baguettes (including seeded baguettes), West African peanut soup (it's vegetarian), all the usual cookies plus coconut macaroons. Pizza will be mushroom-leek ragout with mozzarella and parmesan (look for it in the freezer. It's take-and-bake.).

On Sunday, fresh-baked walnut sticky buns, another batch of fresh blueberry scones, more French bread, and Mexican black bean soup with corn.

Martha Sirjane's wreaths

2010-12-16T14:35:00.000-08:00

These beautiful wreaths were made by Martha Sirjane and are available at the store (click the pics to enlarge).

12/17- Baccala Italian dinner

2010-12-15T13:30:00.000-08:00

Friday Take Out

Baccala: A Traditional Italian Christmas meal consisting of Salt Cod with potatoes & tomatoes, plus a green salad and bread.

$8.99

Prepared by Guest Chef Carol Calotta. Reservations strongly recommended and accepted by phone or in-person only. Call 492-3326.

Lily's Delights

Eggnog Cake with chocolate mousse frosting..YUM!

$1.99

12/10- Chef Rob's Goulash

2010-12-07T11:48:00.000-08:00

Friday Take Out

Chef Rob's Hungarian Goulash with local Grass-fed Beef

Plus a Garden Salad & slice of fresh bread

$8.99

Reservations recommended and accepted by phone or in-person only. Call 492-3326 or stop in to reserve yours!

Lily's Delights

Pumpkin Cheesecake with graham cracker crust- yum yum!

12/3- Rob's Chili with Local Beef

2010-12-02T07:18:00.000-08:00

Friday Take Out

Rob's Chili with Smith Maple Crest Grass-fed Beef
OR
Vegetarian Chili with Corn

Plus Lily's Delights delicious Corn Bread

12 oz: $3.99
32 oz: $8.99

Reservations recommended and accepted by phone or in-person only. Call 492-3326 or stop in. This chili is delicious and going to go fast!

On Saturday

Pesto Pizza with Fresh Tomatoes $9.99

Friday Take Out, Nov. 19th

2010-11-16T20:03:00.000-08:00

Roasted Pork Loin
with Mashed Potatoes & Brussel Sprouts,
cranberry sauce & applesauce

$8.99

Prepared by Guest Chef Lavinia Seide. Reservations recommended & accepted by phone only. Call 492-3326.

***

For dessert,

Lily's Delights:
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

$1.50 each

Crafted by Lily Richards-Peele every Friday with dinner. Sold separately.

Specials November 5th

2010-11-04T04:58:00.000-07:00

Friday Take Out
Beef Stew
with homemade bread

$3.99/cup or $8.49/quart

Made by Guest Chef Val Fusco.
Reservations recommended and accepted by phone only--492-3326.

Specials Oct. 29-31

2010-10-27T10:01:00.000-07:00

Friday Take Out
Italian Meatball Pie
with tomatoes, chickpeas, and Smith beef

served with a side of pureed butternut squash

$7.99

Made by Guest Chef Sally Deinzer.
Reservations recommended and accepted by phone only--492-3326.

2010-10-21T08:50:00.001-07:00

Friday Take Out

Baked Stuffed Chicken Breasts
with cheese & herb filling

Rice Pilaf

Garlicky Green Beans

$7.99

Made by Guest Chef Judith Thomas.
Reservations strongly recommended and accepted by phone only--492-3326.

Saturday Specialty Pizza

Pesto, Sundried tomatoes & Mozzarella

$9.99

Specials Oct. 15-17

2010-10-12T16:25:00.000-07:00

Friday Take Out

Macaroni & Cheese
with Wallingford Locker Ham*

Spinach Salad

$7.99

*also available without ham

Made by Guest Chef Joyce Wilson. This sold out last time and is sure to be a great one.
Reservations strongly recommended and accepted by phone only--492-2087.

Saturday Pizza

TBA

Specials Oct. 8-10

2010-10-07T17:22:00.000-07:00

Friday Take Out

Green Pork Chili
-A slightly spicy Mexican pork stew with tomatillos, onions & tomatoes

with Black Beans, Rice & Cornbread

$7.99

Made by Pierce's Chef Rob McKain, so this one is sure to be delicious!
Reservations strongly recommended and accepted by phone only--492-2087.

Saturday Pizza

Green Tomato Puttanesca
$9.99

Specials Sept 24-26

2010-09-22T05:22:00.000-07:00

Friday Take Out

Bobotie- a West African curry with beef (local) & fruits

Yellow Rice

South African Sambal salad

$6.99

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Becca Rice. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

Mushrooms & Feta Cheese
$9.99

Available as Take & Bake.

Specials Sept. 17-19

2010-09-15T09:18:00.000-07:00

Friday Take Out

Rob's Burritos
Your choice of Beef or Bean, plus rice, cheddar & Rob's fresh salsa

Served with...
Cilantro Rice
Fresh Salsa
& Guacamole

$6.50

Available hot from 5-7 pm on Friday. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

Caramelized Onions & Gorgonzola Cheese..one of the best!
$9.99

Available as Take & Bake.

Specials Sept 10-12

2010-09-07T11:46:00.000-07:00

Friday Take Out

Chicken Marsala with mushrooms, Marsala wine & a hint of sweet Italian sausage

Served over Rice

with a tossed salad & Gordon's Pond dressing

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Irene Gordon. Reservations recommended and accepted by phone only. Please call 492-3326.

Saturday Pizza

To be announced...

2010-09-07T11:42:00.000-07:00

Friday Take Out

Chicken Marsala made with mushrooms, Marsala wine & a hint of sweet Italian sausage

served over Rice

with a small tossed salad with Gordon’s Pond Dressing.

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Irene Gordon. Reservations Recommended! Please call 492-3326.

Saturday Pizza

TBA

Specials Aug 27-29

2010-08-24T16:10:00.000-07:00

Friday Take Out

Vegan Tabouli (a Middle Eastern bulgur salad)

With Hummus & Pita Bread

and a cup of Gazpacho

$6.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Nancy Ellery. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Fresh Pesto, Fresh Mozzarella & Tomatoes

Specials Aug 20-22

2010-08-18T08:29:00.000-07:00

Friday Take Out

Chicken Piccata with Black Olives

Served over Basmati Rice

Garden Salad

Mint Brownie

$7.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Taffy Maynard. Reservations Recommended! Please call 492-3326 to reserve yours.

Chef Rob will be on vacation through Aug. 25th--Please check the freezer for bread & pizzas!

Specials Aug 13-15

2010-08-11T11:54:00.000-07:00

Friday Take Out

Thai Green Curry with Chicken

Served over Jasmine Rice with Lime & Cashews

Locally-grown Greens on the side

$7.50

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Judith Thomas. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Fresh Pesto, Fresh Mozzarella & Zucchini

Specials Aug 6-7

2010-08-05T06:57:00.000-07:00

Friday Take Out

Pizza!
Rob's homemade crust with fresh tomatoes, fresh basil & fresh mozzarella

$9.99

Available 5-7 pm on Friday--HOT. Reservations encouraged. 492-3326.

Saturday Specialty Pizza

Same as above. Pepperoni and plain cheese also available. All as take & bake.

Specials July 30-Aug 1

2010-07-27T18:29:00.000-07:00

Friday Take Out

Salmon stuffed tomatoes
. . a cold salmon salad made with celery and pickles in a quartered fresh tomato

Raw kale salad . . diced young kale marinated in olive oil, garlic and lemon juice

Fresh brown bread

$6.75

Available hot from 5-7 pm on Friday. Prepared by Guest Chef Sally Deinzer. Reservations Recommended! Please call 492-3326.

Saturday Pizza

Puttanesca: chopped tomatoes, capers, anchovies, parsley, Kalamata olives, garlic & mozzarella

Specials July 23-25

2010-07-21T07:39:00.000-07:00

Friday Take Out

Kugel: a cheesy noodle pudding (recipe from "Kosher Yankee Centennial: 100 Years of Jewish Cooking in Vermont" coming out this fall)

Served with Fish & Green Beans

$6.50

Prepared by Guest Chef Kathy Felder. Available 5-7 pm Friday night. Reservations recommended! Call 492-3326.

Saturday Specialty Pizza

Spinach over Feta cheese, with Romano cheese on top

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

2010-07-15T10:59:00.000-07:00

Friday Take Out

Braised Chicken with Figs on a bed of locally grown Escarole.
Served with Orzo.

$7.25

Prepared by Guest Chef Carol Calotta. Available 5-7 pm Friday night. Reservations are coming in fast! Reserve yours today! Call 492-3326.

Saturday Specialty Pizza

Diced Tomatoes, Sauteed Eggplant, Herbs, Garlic & Romano cheese

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

Specials July 9-11

2010-07-07T04:35:00.000-07:00

Friday Take Out

Chicken Enchiladas with Rice & Pinto Beans

$6.50

Prepared by Guest Chef Bev Darling. Available 5-7 pm Friday night. RESERVATIONS RECOMMENDED! Call 492-3326.

Saturday Specialty Pizza

Smoked Mozzarella & Spinach

$9.99

Cheese ($7.99) and Pepperoni ($8.99) pizzas also available. All as Take & Bake from the freezer, on Rob's homemade crust.

NOTE: Pizza availability this week is dependent on repairs being made to our freezer. Please check in at the store on Saturday if you are expecting to buy pizzas. Thanks