Another business...really?

I don't usually write too much about our business' as this blog is a more personal space for me.  However, this week brought a new business into our lives and I thought you might enjoy experiencing it from day one!
Shall we play a guessing game?  "NAME THAT BUSINESS!"  These photos will help!

And here are the companies that we currently own/operate;

This is The Boulevard Market in downtown Tecumseh.  We are a cheese shop that also sells lots of boutique wines and specialty foods. 
Our second floor was converted from studio apartments to overnight accommodations 2 years ago and goes by the name Inn On Evans.  I've had so much fun creating a European apartment feel and hosting guests from all over the world.  The Inn overlooks the downtown and is especially charming during the holidays and winter months when the city trees are bursting with white twinkle lights and the snow is gently falling.  Our building is the center of the downtown, so it's fantastic to be able to shop the boutiques, enjoy cafes and dining or just people watch from the upper floor!

Peppalo Stone Ground Chocolate is our most recent company, launched just this spring.  We create chocolate from the cacao bean to the finished bar, completely by hand.  Created in a 13-15th century Spanish style chocolate with a bit of sugary grittiness and rustic texture, our Peppalo bars are unique and delicious. 

Four Corners Creamery is our cheese making company with production at about 1000 lbs per week of both goat and cows milk cheeses.  We  frequent several Farmers Markets throughout our area and supply to many spectacular restaurants.  John currently makes about 9 different cheeses as well as kefir, butter (if cream is available) and Greek style yogurt. 

While seeing it all at once seems overwhelming, I love my life and welcome the challenges of business and food production!  I can't imagine being happier anywhere but here. 

My newest personal project is a self-published cookbook!  I'm plugging away at it and hopefully it will be finished soon!  I'm sure you'll be the first to know!

Summer Days...food and more

I'm in love with summer days.  Days of clear blue skies, a scented wafting breeze, berries ripening, bees buzzing lazily and days that stretch sunshine until 10pm!  I'm at home and there is no place I'd rather be, putzing in the garden, making jams and conserves in the kitchen, grilling supper outdoors and reading the last pages of a great novel. 

John and I visited a lovely farmer, Nina, at a local Farmers Market and purchased all of these beets!  I really enjoy Nina's sense of style with her signs and table layout!  I came home and made a lovely Beet Relish to enjoy this winter and present to my Preserve It! Class at The Market later in the week.

Fresh shell peas are had to come by these days!  A yield of 1 cup shelled peas for every quart of pea pods seems skimpy, yet SO worth the effort!  I made my peas into a "Pea Cream".  It's a condensed sauce of peas, stock. garlic and seasonings that can be frozen and then made into soups, a spread for toasted baguettes, pasta sauce and more! 

Our "South Bed" perennial garden is full of lovely blossoms and Pierre's playground!  Pierre is allowed to romp and roam, roll in the grass and take naps in the shade as the invisible fence encompasses this entire area.  The small red tree is a dwarf peach and he is quite smitten with it....it's just his size! 

Two years ago we lost a huge, magnificent ash tree to Emerald Ash Borer.  I wasn't planning to plant anything in it's place until this little beauty of an American Chestnut!  I cannot wait for the harvest to begin (it will be a number of years) and just ponder the possibilities of my own chestnut tree!  Soaking the leaves in Calavados to wrap tiny goat cheeses, roasted chestnuts, Marrons, a candied chestnut treat, soups and MORE! 

Pierre is always shy for the camera.....

My mom, Linda, makes a mean Strawberry Pie!  Perfectly ripe, ruby red berries in a homemade glaze...the nicest blend of sweet and tart!  

Of course I needed another tart pan, I didn't have one this shape and it was on sale.  Justification.

Pate Brisee with freshly ground peppercorns always makes a lovely tart.  I made several batches this week to keep in the freezer for quick weekday tarts and quiches.  The dough freezes beautifully and I can take a package out in the morning to be defrosted and ready to roll when I get home from the shop.  

 

My quiche turned out lovely and the shape of the pan inspired me to be fussy and add a few sprigs of chives!

Now it's off to work I go...the cacao beans are calling me to make chocolate bars this morning!  Peppalo Stone Ground Chocolate is our new company and we are having a blast!  More about this in the future...