Monthly Newsletter

Sally Ann's Bakery from Concord, MA. This new bakery will be replacing some of the favorites we've missed since Boston Daily left us.

Featuring a delicious, light cinnamon and cinnamon raisin bread. Also available, two pound sandwich loaves: Golden Oatmeal, Crusty Cracked Wheat, Enriched Whole Wheat, Peasant Style Sourdough and 7 Grain Sourdough.

We are hoping to have their fresh Danish available on Saturday mornings.

Our Deli is ready to "meat" all your
party platter needs; graduation, prom,
showers, religious ceremonies and any
other special events in your future.

Platters are prepared fresh from our finest Boar's Head meats and cheese, our freshest produce and fruit, as well as fresh desserts from our ovens or our local bakers. Our summer salads and foot long subs are also prepared fresh in our Deli and ready for your order.

Platter flyers are available at the Deli counter or just give us a call. Only 48 hours notice is needed for all items.

978-779-2733

May besides having Mother's Day, Sunday May 12th and Memorial Day, Monday May 27th, it is also the biggest month (besides Christmas) to decorate the outside of your house. We recommend for best growth potential and tolerance that your flower and vegetable plants be planted by Memorial Day. Mulch is highly recommended around all annuals and perennials and it helps to keep the ground moist and the roots cool. If you are working on a fixed budget try making your own mulch with compost - grass trimmings, leaves, etc. As always remember no watering between 10 am and 2 pm and water the base of the plants not to burn the leaves and to prolong the life of the flowers. Come on down and see all the color in May. Geraniums, perennials, vegetables, herbs and lots of hanging plants.

KOHLRABI ("cabbage turnip" in German) might look strange, what with its unusual bulb-like stem, but don't let that stop you from trying this nutritious vegetable. Kohlrabi is an excellent source of potassium, calcium, fiber and vitamin C.

Like a turnip, kohlrabi's greens and stem are both edible. Its taste has been compared to turnips, cabbage and broccoli. The cooked leaves mimic collards or kale.

You can prepare kohlrabi a number of ways. Steam or saute the leaves for soups or stews. Cut the bulb inot cubes or slices and saute, steam or stir-fry them. Or hollow out the bulb and stuff it. Both the bulb and leaves can be added raw to salads also.

Take these additional cues when using kohlrabi:

There's no need to peel kohlrabi; just trim away any tough or woody skin.
Look for kohlrabi from mid-spring to mid-fall; its peak months are June and July.
When buying, choose a bulb that is heavy with firm, dark green leaves.
Wrapped in plast, kohlrabi can keep in the refrigerator for 4 to 5 days.

KOHLRABI with HONEY BUTTER
1 lb kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips 1 tablespoon lemon juice 2 teaspoons honey 1/8 teaspoons pepper 1 medum carrot, cut into 1/8-inch strips 1 tablespoon minced chives 1 tablespoon butter or stick margarine, melted 1/4 teaspoon grated lemon peel 4 lemon slices	In a large skilled, bring 1 inch of water, kohlrabi and carrot strips to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisps-tender. In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper, mix well. Drain vegetables; add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.