Maples Leaves are falling.

 Is it me or are the leaves turning earlier this year? Its the end of September and all around me the leaves are starting to show their other colors besides green. I could break into a science lesson on photosynthesis and chlorophyll production and tie it into the orbit of the sun but I won't. It is pretty to see the oranges, yellows and reds show up however, to me, it signals the end of a very busy summer and that dreaded Old Man Winter is on his way.  It's also a message to tell me that I need to do fall yard and garden clean-up when I have a free moment. But besides all that, it's a message that lets me know that I can start experimenting again with recipes. Usually during the height of the summer and the busyness of the market season, I don't get a chance to experiment and explore different things. I have a list of items I want to make and try but never the time to do it during the summer. So I guess you can say that in a way I am looking forward to the fall.

Last weekend I had a few extra minutes to try a few items out. I wasn't able to get to what I had planned to do that day but what was accomplished was great. First, I made some pumpkin muffins with brown sugar sprinkled on top. Not your average size muffins but the jumbo kind. Of course getting muffin tins big enough for the jumbo pan was a challenge and still is at this moment but it's on the ever growing to-do list for when I have a few extra minutes. Anyway, the muffins came out great and now I want to do other muffins to sell at our last few remaining markets. Maybe we'll start offering them for purchase on-line.

Second, I made a Maple Walnut Bread. I figured since the leaves were starting to fall off my Maple Tree in the front yard, why not try a bread that says "Fall". Grade A Dark Pure Maple Syrup from a local vendor was used in this recipe. Walnuts were split into two piles and one pile was crushed into a meal that was added to the flour. Everything was mixed by hand and turned out into several bread pans. While the breads were baking, the smell of maple filled the air. Just another scent of fall my sister would say. The breads not only looked good but were amazing when sampled. This item we'll only offer during the fall season. If you are in Cohasset this Thursday or Carver on Sunday, you can get one for yourself.

In the upcoming weeks, a lot of experimenting will be taking place in our kitchen. We'll keep you updated on the progress as time goes on. For now, enjoy the scenery and all the smells that fall has to offer.

It's happened again.

This Thursday we'll be debuting a new biscotti: Cherry Chocolate Hazelnut. The biscotti has a rich chocolate taste and the cherries, which have been soaked in a port wine, give it an additional burst of flavor. So if you're interested, stop by Cohasset and see Bob for a bag. We have a feeling they might go fast.   Another new biscotti, not to us but to the market, is the Pecan Oat Biscotti. This biscotti is great with just about any type of beverage. The nutty flavor with a hint of white chocolate make this biscotti a great cookie.

So since we're talking biscotti, where do they come from? What is their origin?

The biscotti has its roots back to the time of the Romans. The legions of soldiers needed a food source that had a long shelf-life so these unleavened, finger-shaped wafers were first baked to cook them then baked again to dry them out. This method made the wafers durable for travel and provided nourishment to the travelers. The word biscotti is derived from the Latin "bis" meaning twice and "coctum" for baked (which was later changed to "cotto" meaning cooked.  After the fall of the Roman empire, survival was the foremost thought so it wasn't until the Renaissance that the biscotti re-emerged in Tuscany and since then people have been enjoying these twice baked wafer as a morning treat with coffee or tea or as an after dinner treat.

Some of my Italian friends call the biscotti cantucci  and any other crunchy cookie, whether round or square or elongated, biscotti.  Some pronounce biscotti, bee-SCOAT-tee, while others pronounce them, bis-Cot-tee. Whatever you call them or how ever you pronounce them, you can find a wide range of flavors. Currently we offer the following flavors: Chocolate Coffee Cashew, Pecan Oat, Cherry Chocolate Hazelnut, Anisette, Pistachio Cherry, Orange Cherry Almond. All can come plain or some of them can be dipped in Dark or White Chocolate or drizzled with White Chocolate. So if you are in the market for a good biscotti, give us a call.

Fall Specials

It's that time of year again, Back to school. The changing of the air, the winter clothes in the stores, the school supply ads all point to the fall. Students don't enjoy this time of year whereas parents are very happy and excited for this time of year.

We decided to offer two discounts this fall. One is a Back-to-School discount. Receive 15% off your entire order. Use the promotion code School10 when you checkout. The discount is available until November 1, 2010.

Another discount we are offering is for teachers. Being an educator, I know first hand how much money I spend to get supplies for my classroom or for those students who can't afford it. I love finding a bargain or sale just as much as the next person. If you are an educator, you receive 15% off your entire order not only for the fall but the entire school year. Just use promotion code Teach during checkout.

Enjoy this time of year.