Sunday, December 27, 2009

Happy New Year!!

Shop hours for New Year's Week

Thursday, 12/31/09 - 9:00am - 2:00pm
Friday, 01/01/2010 CLOSED
Saturday, 01/02/2010 - 9:00am - 5:00pm
Sunday, 01/03/2010 - 9:00am - 3:00pm
Brunch served on Sunday - 9-1

Happy New Year!!

Wednesday, December 23, 2009

How to prepare Prime Rib Roast

For total simplicity and great results, I prefer James Beard’s method.

  • Start the oven at 500 degrees.
  • Season the roast with flour, salt & pepper.
  • Place roast in the over in for about 20 minutes to get the outer crust going.
  • Then turn the heat down to 325 degrees.
  • Cook for a total time (including the high heat period) of 19 minutes per pound for rare. (I usually prefer 20 minutes per pound.)

This works every time and it is a no-brainer.

Good luck!!

How to Cook Your Maple Lawn Turkey

Cooking Suggestions

It's best to cook your turkey the method that works best for you! These are just a few suggestions.

Do not overcook! - Fresh-killed turkeys are young, tender and juicy and they cook more quickly than a previously frozen one. Moreover, they are high in protein, low in calories and cholesterol.

To cook your Maple Lawn turkey:

  • Preheat oven to 450 degrees
  • Add approximately 2 cups of water in bottom of pan, 4 cups for larger birds
  • Salt and pepper the turkey, add a few pats of butter on skin and sprinkle with a little flour for a tasty skin
  • Cook at 450 degrees for the 1st hour
  • Lower temperature to 350 degrees for the remainder of time
  • Turkeys require approximately 10 minutes per pound
  • Stuffed turkeys take longer (at least 1/2 hour longer or more)
  • Use a covered pan or make a tent with tinfoil
  • Remove lid the last 1/2 hour if not sufficiently browned

Thank you and enjoy your turkey!

Christmas Week at Mill Valley General Store

Holiday Hours 12/23/09 - 12/27/09

OPEN
Wednesday - Noon - 6:00pm
&
Thursday - 9:00am - 2:00pm

CLOSED
CHRISTMAS DAY
&
Saturday, 12/26/09

RE-OPEN
Sunday, 12/27/09 - 9:00am - 3:00pm

Merry Christmas!

Sunday, December 20, 2009

Sunday, 12/20/09 - Mill Valley Is OPEN!

We will be open from 9-3 today.
Whiskey Island Pirate Shop is serving a hardy brunch from 9-1.
Still have plenty of snow shovels in stock.
Milk * bread * eggs * eggnog * cider * chicken & sausage all await.

Saturday, December 19, 2009

Saturday, 12/19/09 Closing at 2:00pm

Thanks to all who braved the weather today. If lot is plowed tomorrow morning - we will let you know.
Stay safe & let it snow, let it snow, let it snow.......

Saturday, 12/19/09 - We will open at 9:00am

One of the benefits of shopping a locally owned business, we did not have far to travel this morning.
We will open promptly at 9:00am. Not sure when we will close. Blog & voice mail will be updated throughout the day. Coffee & mulled cider are ready. We have snow shovels galore. Sorry to say that the ice melt is gone.
Off to shovel out a few more parking spaces. Drive safely!!

Thursday, December 17, 2009

How To BakeYour Holiday Ham

Baked Christmas Ham

1 - Whole Ham or Butt Portion
1 - Jar Dijon/Creole Style Mustard
2 - cups Apricot Jam
1/2 cup dry sherry or balsamic vinegar

  • Preheat oven to 275 degrees. Line a baking pan with foil. Put ham on the foil, fat side up. Wrap well with another piece of foil. Bake for 17 1/2 minutes per pound ( 10lb. ham - 3 hours).
  • Remove from oven, unwrap, & with a large, sharp knife cut off the rind & all but 1/4 inch of fat.
  • Make a glaze by combining the remaining ingredients.
  • Score the fat in a diamond pattern, making the lines 3/4" inch apart.
  • Stud with whole cloves.
  • Pour out any pan juices - lightly coat ham with glaze & return to the oven.
  • Every 15 minutes, spoon more glaze over ham.
  • Ham should be done in 1 hour.
  • Remove to a serving platter until ready to carve.
Slice & Enjoy!

Recipe courtesy of The Martha Stewart Cookbook. Thanks, Martha!

Wednesday, December 9, 2009

Last week to Order Hams, Turkey & Prime Rib for Christmas

Sunday, 12/13/09 - 3:00pm
Cut off Date for Christmas Meat Orders
Hams will be cured at Wagner Brothers Meats in Mount Airy, Maryland. The pigs are raised, by the Bolls family, at Whispering Pines Farm in Frederick County, Maryland. These pigs are lovingly raised & cared for and fed only pesticide free crops raised on the farm. No growth hormones or antibiotics are used. www.wagnersmeats.com

Prime Rib will be processed at Wagner Brothers Meats. The cattle is locally raised, grass fed beef. No growth hormones or antibiotics are used. Prime Rib Roasts are ordered by the number of ribs, not by the pound. You should figure 1 rib for every 1-2 guests.

Turkeys are raised & processed at Maple Lawn Turkey Farm in Fullerton, Maryland. These are truly free range, anti biotic & growth hormone free birds, fresh, never frozen. www.maplelawn.com
Pricing is as follows:
Whole Hams - $3.29/lb - 18-20 lb. average - $50.00 deposit required
Butt Portion Ham - $3.39/lb. - 9-10 lb. average - $25.00 deposit required
Prime Rib Roast - $10.99/lb. - Order by number of ribs - $20.00 deposit required
Turkeys - $2.09/lb. - sizes & deposits below
10-12 lb. - $15.00 deposit required
14-16 lb. - $25.00 deposit required
18 - 20 lb. - $30.00 deposit required
22 - 24 lb. - $40.00 deposit required
26-28 lb. - $45.00 deposit required
sorry, no phone or online orders accepted

Pick Up
Wednesday, 12/23/09 - Noon - 6:00pm
or
Thursday, 12/24/09 - 9:00am - 2:00 pm
CLOSED 12/25/09 & 12/26/09


Tuesday, November 24, 2009

Thanksgiving Holiday Hours

Open
Wednesday, 11/25/09
Noon - 6:00pm

Mill Valley General Store will be open on Wednesday, for your last minute shopping. We have a plethora of produce for your Thanksgiving meal - all organic & locally sourced, of course. Including:
Cranberries * Sweet Potatoes * Red Potatoes * Onions
Scallions * Shallots * Green Beans * Mushrooms

Romaine * Carrots * Cabbage * Celery & Black Walnuts
Dairy & meat cases are loaded as well - Milk * Eggs * Butter * Cheeses * Yogurt * Cream Cheese * Heavy Whipping Cream * Apple Cider & a limited 1st. run of Egg Nog * Whole Roasting Chickens * Boneless Pork Loin Roasts & an array of Sausages.

Wednesday, 11/25/09, is Turkey Pick Up Day, Noon - 6:00pm, for those of you who pre-ordered.

Thanksgiving Holiday Hours
Open
Wednesday, 11/25/09 - Noon - 6:00pm

Closed Thanksgiving Day & Friday, 11/27/09
Open Saturday, 11/28/09 - 9-5
Open Sunday, 11/29/09 - 9-3

As you give thanks this Thanksgiving Season, include our local, family farmers in your thoughts.It has been a difficult year for them, between late blight (showing up early) & too many rainy days. We at Mill Valley, give thanks to all of you who support us throughout the year.

Happy Thanksgiving!

Saturday, November 14, 2009

Last Day to order Turkeys - Sunday 11,15/09

Turkeys Available for Thanksgiving
This year our turkeys will be raised by Locust Point Farm in Cecil County, Maryland, by the Sensenig Family. These are traditional white, broad breasted turkeys.Turkeys are pastured (free roaming) - no growth hormones or antibiotics used. Turkeys are priced at $2.09/lb. - same price as last year. A non-refundable deposit is required with your order. Sorry, n. Last day to place your order is Sunday, November 15th.
Turkeys will be available for pick up on
Wednesday, Nov. 25th. - Noon - 6:00pm ONLY.


Order according to size
8 - 11 pound $15.00 deposit
12 - 15 pound $25.00 deposit
16 - 19 pound $30.00 deposit
20 - 23 pound $40.00 deposit
24 - 27 pound $50.00 deposit
28 - 31 pound $55.00 deposit
Please note that a limited number of turkeys are grown. To insure availability, please order sooner, rather than later.

Wednesday, October 21, 2009

Bulk Mulch * Compost & Top Soil Now Available

Many thanks to Arthur Morgan of A&M Environmental Services for providing us with a "Buy the Bucket" bulk soil products. Soils & mulch are available by the bucket.
4 gallon bucket - $2.00
5 gallon bucket - $2.50
6 gallon bucket - $3.00
Don't have your own bucket? Not a problem. Pay a $1.00 deposit & use one of ours. Return the bucket & receive your deposit back. This is self service. Stop at the check out counter, pay for your top soil, compost or mulch, pay your bucket deposit, grab our digging fork & load up.

These soils & mulch have been used at the Hamilton Crop Circle. Check it out at
www.HamiltonCropCircle.blogspot.com

It's Time To Talk Turkey

Turkeys Available for Thanksgiving
This year our turkeys will be raised by Locust Point Farm in Cecil County, Maryland, by the Sensenig Family. These are traditional white, broad breasted turkeys.Turkeys are pastured (free roaming) - no growth hormones or antibiotics used. Turkeys are priced at $2.09/lb. - same price as last year. A non-refundable deposit is required with your order. Sorry, no online orders accepted.
Last day to place your order is Sunday, November 15th.
Turkeys will be available for pick up on
Wednesday, Nov. 25th. - Noon - 6:00pm ONLY.


Order according to size
8 - 11 pound $15.00 deposit
12 - 15 pound $25.00 deposit
16 - 19 pound $30.00 deposit
20 - 23 pound $40.00 deposit
24 - 27 pound $50.00 deposit
28 - 31 pound $55.00 deposit
Please note that a limited number of turkeys are grown. To insure availability, please order sooner, rather than later.


Thursday, October 15, 2009

Super Green 2.0 Saturday, 10/17/2009

Mill Valley General Store is pleased to be hosting Super Green 2.0 on Saturday, 10/17/09. A series of four workshops will be repeated throughout the day at 10:00 - 11:00 - Noon - 1:00.
This event is free & open to the public. Doors open at 9:00am. Free on-site & street parking. The first 100 folks to arrive will receive a goody bag with seeds, informational materials & a free tree, courtesy of Tree Baltimore.

Sustainable Urban Infrastructures has put together a fun & educational program for the day. The workshops for the day will be :
  • Baltimore Biomass - how to heat your home comfortably & affordably with a corn stove. Stop in & grab a seat in front of the fire, as George Peters explains the operation of the stove, the tax credits available, & how to join the buyer's coop.
  • Falkenhan's Hardware - will be on site with low cost DIY projects to tighten up your house for the winter ahead. Deb Falkenhan will explain the ease of installation of these items. Items will be available for purchase.
  • Urban Greening Czar, Molly Gallant, will have a hands on workshop, Fall Tree Planting Done Right. This workshop is sponsored by Mill Valley General Store. Join Molly as she plants trees on our property - showing how to prepare the soil, how to stake & mulch a newly planted tree, and how to care for your tree. Co-sponsor of this event is Tree Baltimore.
  • Clean Currents - will be on site explaining how you can buy clean, renewable energy for your home.

Wednesday, September 23, 2009

Welcome Fall 2009

You know it's Fall when the winter squash arrives. We have a great selection of certified organic Winter Squash from One Straw Farm including: Acorn, Butternut & Pink Winter Squash. Sweet Potatoes have made their seasonal debut. Arriving on Thursday, from Baugher's Orchard: Pumpkins, assorted Apples & Bartlett Pears. Also arriving on Thursday: Radebaugh's Pansies & Mums. It may be in the 80's today, but that first frost will be here before you know it.

Fall Hours

Please note new hours for Fall 2009:
Open
Thursday, 9-5
Friday, 9-6
Saturday, 9-5
Sunday, 9-3

Thursday, August 20, 2009

Get Your Baltimore Recycling Bins Here!

Baltimore City Recycling Bins are in. We have a large quantity of small bins, large cans & lids for the large cans. We offer this as a community service - there is no mark up on the bins.
Small Bins - 18 gallon - $5.00
Large Cans - 32 gallon - $12.00
Lids for 32 Gallon - $3.00
No limit on the number you may purchase.

Thursday, April 23, 2009

Spring has sprung - Plants have arrived

The weather this weekend will be perfect for gardening. We have a variety of plants, just waiting for you, all locally grown of course.
  • Market Packs of 6 Annuals - $3.25/ea or 6/$18.00 - Begonias * Dianthus * Dusty Miller * Hypoestes * Impatiens * Marigolds * Petunias * Portulaca * Salvia & a few impatiens.
  • Assorted Herbs - certified organic - $2.25/ea. or 5/$10.00 - Arugula * Vietnamese Coriander (Cilantro) * Dill * Lavender * Marjoram * Peppermint * Spearmint * Nasturtium * Oregano * Rosemary * Sage - green & pineapple * French Tarragon & English Thyme.
  • Assorted Vegetables - grown organically - $1.00/ea. Eggplant * Jalapeno Pepper & a plethora of Tomatoes - Red Grape * Beefsteak - Big Boy * Brandywine * Cherokee Purple * Early Girl * Juliet * Mr. Stripey * Red Roma * San Marazano (heirloom Roma) * Sweet 100 Cherry.
  • Lemon Grass - very limited supply - 4 1/2" pot $6.00/ea.
  • Assorted Annuals - 4 1/2" Pots - $3.50/each. Coleus * Ipomoea (Sweet Potato Vine) *Osteospermum * Petunias * New Guinea Impatiens
  • 10" Hanging Baskets - $20.00/ea.

Sunday, April 5, 2009

Easter Weeknd Holiday Hours

So that our employees may enjoy their holiday, please note Easter Weekend Holiday Hours posted below:
Thursday, 4/9/09 - 9-5 (no change)
Friday, 4/10/09 - 9am - 6pm
Saturday, 4/11/09 - 9-5 (no change)
Sunday, 4/12/09 - 9am - 2pm
Easter Sunday Brunch Menu posted. Check events listing.

Tuesday, February 24, 2009

2009 One Straw Farm CSA - Time to sign up

It's that time of year again - dreams of sun ripened tomatoes, peppers, eggplant & more. This year, all applications will be taken via www.onestrawfarm.com. For those of you who will be picking up at Mill Valley General Store, not much has changed.
  1. Apply & pay online at www.onestrawfarm.com
  2. Pick up will begin in June & end in November, 2009
  3. Just stop by the shop once per week & select your items

Pick up will begin Thursday, 6/11/09 & end on Sunday, 11/22/09. Each week you just stop in during regular business hours - Thursday 9-5 * Friday 9am - 8pm * Saturday & Sunday 9-5. No need to tell us what day you will be coming in. You can change your day/time of pick up at will through out the 24 week program.

Be sure to check out the March 2009 issue of Martha Stewart Living magazine. One Straw Farm is a featured story this month.

See you in June!

Wednesday, February 18, 2009

Zensations by Jen & so much more

I am sure that most of you are familiar with Zensations by Jen, located at the market. Jenny Ehrhardt is the proprietress of this herb based business, featuring more than 80 certified organic herbs. Jenny handcrafts a variety of spritzers, lip balm, salves & herbal teas. She is available to consult with you & create your own unique blends.

What you may not know is that Jenny is also a licensed massage therapist. Jenny offers a combination of Swedish, Deep Tissue, & Myofacial massage with Aromatherapy. Through March 20th., Jenny is offering a discount through March 20th. Book two one hour massage appointments & receive $5.00 off your 2nd. appointment. Jenny's massage studio is conveniently located in Hampden. Call 410-235-2516 to make an appointment.

Tuesday, February 10, 2009

This just in!!!!!

Sunday, 2/15/09, The Curry Shack will be serving their famous Rustic Ribs! Quantities limited, so pre-orders are required. Serving from Noon - 3pm or sell out. $10.00 per entree, which includes: Rustic Spare Ribs, Curried Rice, Balsamic Glazed Green Beans. Place your order ASAP via 443-831-6607.

Friday, February 6, 2009

Last Chance to Sign Up for Winter Buyer's Coop

The response has been tremendous. Due to the demand, we have extended the sign up for one more week. Stop in by 5:00pm Sunday, 2/08/09, to sign up. More detail in entry below. This week our coop members have enjoyed: cranberries * potatoes * onions * mushrooms * beets & navel oranges. Your shares may be picked up weekly, during our regular business hours.

Wednesday, January 14, 2009

Looking for something different?

Try something new. Fresh from the farm - Celeriac. Celeriac is the root of the celery plant. In the natural state, not very impressive, with its beige & bumpy exterior. Once peeled & sliced, Celeriac is a great substitute in any recipe calling for artichoke. Slice or cube & then steam or boil until tender. Gives a new twist to the traditional Artichoke Parmesan Dip or use as the base for an Au Gratin dish. The current issue of Edible Chesapeake Magazine (available at the shop) has a soul warming recipe for an Apple Celeriac Soup. A great addition to any soup or stew - it imparts a celery like flavor.

Lulu Avacados have arrived, just in time to make some guacamole for the Ravens play off game. Avacados are great sliced & added to salad or sandwiches. Need a twist of lemon? We have organic Meyer Lemons from Florida.

In commemoration of the inauguration of our 44th President, Zeke's Coffee is offering a special edition Executive Order blend. This limited edition is a blend of beans representative of President elect Obama's heritage: Kenya AA, Sumatra Mandheling & Hawaiian Kona. $15.00/lb. while supplies last.

Enjoy!

Friday, January 2, 2009

It's Finally Here - the Winter Buyer's Co-op

So many of you have asked if there would be a winter CSA. Unfortunately, we could not find an individual farmer who could meet this need. Thus the Mill Valley General Store Winter Buyer's Co-op has been created. Mill Valley will purchase, on behalf of co-op members, fruits & vegetables from area farmers. All produce from Tuscarora Organic Growers Coop, Chambersburg, PA., will be certified organic. All citrus fruit from Uncle Matt's in Florida, will be certified organic. Produce & cider from Baugher's Orchard in Westminster, MD is produced using natural practices - IPM (Integrated Pest Management) & a food grade certified horticultural oil.

Listed below are the basics of the Winter Buyer's Co-op:
17 week program - start date 2/05/09 - ending 5/24/09.
Full Share - $310.00/season - 6 items per week
2/3rd Share - $210.00/season - 4 items per week
Applications available at Mill Valley General Store
Last day to sign up - Sunday, February 1st.

For those not familiar with this type of program:
  • each week there will be a minimum of 6 items available. You select from the available items, we do not pre-package. We strongly encourage you to bring your own bags.
  • by joining the Winter Buyer's Co-op, your average price per item is $3.04. Items included in the co-op have an average price of $3.50 - $6.00 per item.
  • a typical weekly share may be: 1qt. of potatoes - 1 qt. of onions - 1 qt. of beets - a bag of carrots - a pound of white button mushrooms - a dozen apples. Regular retail would be $24.25 - Co-op member price $20.40. There will be weeks when your savings will be greater. There will never be a week when your savings will be less.
  • items we expect to be available include: onions, carrots, potatoes, celeriac, rutabagas, turnips, mushrooms, apples, pears, oranges, tangelos, grapefruit, beets, cabbage, parsnips, radishes, shallots, greens. Availability will begin to expand in April.
  • occasionally Baugher's apple cider, Hen's Nest fresh eggs & perhaps Wagner Brothers beef cubes, ground beef or sausage, will be added to the list.
  • Shares may be picked up during our regular business hours; Thursday - 9-5 * Friday - 9:00am - 8:00pm * Saturday & Sunday - 9-5.
For more info & an application, please stop in during January