The Butter Bean Village Market
December 23, 2010
Weekly Newsletter

It is here everyone!  Christmas week has arrived!  Only a couple more days to finish up your shopping! The Bean is still full of great last minute gifts!  Also if you haven’t gotten your tree yet, we have some left for only 15 dollars!  Beautiful NC trees to make your home festive!  Also, I want to remind you guys that if you have not signed up for the new newsletter, you can do so on our website www.butterbeanmarket.com.  This will ensure you still receive the letter.

If you’re looking for some fun stocking stuffers Indian River Fruit is the classic way to go!  Oranges and apples are old timey gifts that have meaning behind them dating back many years. They are to represent gold and fortune! What a fun thing to share with your children!  As you know, the store is full of original NC gifts.  A beautiful bottle of wine or a bag of Larry’s Beans Coffee would make an easy yet delicious gift.  With so many different artists’ work in the store I’m sure you could find a one of a kind piece for just about anyone! Old School Mill’s Snicker doodle cookie mix is a easy way to bake the kids and Santa some yummy cookies!

We are already getting ideas together for Valentine’s Day.  The Bean will be your one stop chocolate and fresh cut flower store this February.   Please note that after Christmas the store hours will be changing to Mon-Fri 1-6 and Sat 10-4.

Merry Christmas and Happy Holidays to all of you from everyone at the Bean! May the New Year bring good fortune to you all!

Take Care,

The Bean

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced
• 1 clove of garlic minced
• 2 tablespoons sherry vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil

Juice and strain the blood oranges. Measure 1/4 cup of juice. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Goes great with Bean fresh lettuce! Toss in some roasted beets and goat cheese!! ENJOY!!

Citrus Sangria

• 1 Bottle of white wine or red
• 2/3 cup sugar or local honey
• 3 navel or blood oranges sliced or fresh squeezed
• 1 grapefruit sliced
• 1 lemon sliced
• 1 lime sliced
• 1/2 liter ginger ale or club soda

Pour wine in the pitcher and squeeze the juice wedges from the orange, grapefruit, lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sweetener. Chill overnight. Add ginger ale or club soda just before serving.  Serve over ice! ENJOY!!

The Butter Bean Village Market
December 14, 2010
Weekly Newsletter and Recipe

Still in the store are yummy Indian River Fruit.  Soon these citrus treats will be out of season, don’t miss out!  Also be sure to check out the recipe of the week! We have fresh cut lettuce (from our garden), greens, and local tomatoes.  Also, Christmas trees are 10 dollars off this week.  The staff at the Bean would be happy to help put together a gift basket full of goodies for you!  Don’t know what to get for your loved one, a gift certificate is an easy yet great way to go!

Thank you all for your support and see you soon!

Happy Shopping!

The Bean

Recipes of the Week

Citrus Sangria

• 1 Bottle of white wine or red
• 2/3 cup sugar or local honey
• 3 navel or blood oranges sliced or fresh squeezed
• 1 grapefruit sliced
• 1 lemon sliced
• 1 lime sliced
• 1/2 liter ginger ale or club soda

Pour wine in the pitcher and squeeze the juice wedges from the orange, grapefruit, lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sweetener. Chill overnight. Add ginger ale or club soda just before serving.  Serve over ice! ENJOY!!

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced
• 1 clove of garlic minced
• 2 tablespoons sherry vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil

Juice and strain the blood oranges. Measure 1/4 cup of juice. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Goes great with Bean fresh lettuce! Toss in some roasted beets and goat cheese!! ENJOY!!

Butter Bean Soup Recipe

1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
2 garlic cloves chopped
3 tbsp vegetable oil
3 tbsp all-purpose flour
4 cups water
2 cups butter beans (soaked overnight)
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper

Cover beans with fresh water and boil for 45-60 minutes.

In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.

Add beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 30-35 minutes or until slightly thickened. ENJOY!!