Thursday, August 28, 2014

Preserving Peaches with Food In Jars' Marisa McClellan

Last Thursday, I had the pleasure of hosting Marisa McClellan, author of two preserving cookbooks and blogger at Food In Jars, at the University of Maine Cooperative Extension in Falmouth. We were all particularly excited to be a stop on Marisa's book tour, since we teach food preservation here and have a big group of volunteers trained to do so as well (Master Food Preservers). I was excited to meet Marisa and then sit in the audience and relax while someone else demonstrated food preservation and fielded questions about jamming and pickling. 

Marisa demonstrated two recipes from her new book, Preserving by the Pint: Quick Seasonal Canning for Small Spaces. These are small-batch recipes, usually yielding one to two pints, and can be completed in an hour or so. Marisa was particularly entertaining as she demonstrated these recipes, quickly putting nervous new canners at ease with her light-hearted approach to the process. After a two-hour demonstration, no one was scared of canning anymore, and we were all inspired by Marisa's delicious recipes. 

Specifically, Marisa demonstrated making a peach Sriracha jam, which we sampled alongside Cabot's clothbound cheddar cheese. It was a perfect balance of sweet and spicy, with about 1/4 cup of Sriracha added to about 2 lbs. of mashed peaches. Other than the traditional uses for jam, Marisa loves this spread on turkey burgers and roasted sweet potatoes. 

Peach Jam with Sriracha
from Preserving by the Pint

1 quart (about 2 lbs.) peaches
1 cup white sugar
1/4 cup Sriracha hot sauce
juice of 1/2 lemon

Wash and quarter peaches. Remove pit. Drop quarters into boiling water for 30-60 seconds, then move to a bowl of ice water. Let cool and remove skins. Place peeled peaches in a large skillet and mash with a potato masher. Add sugar and let stand for a few minutes. 

Add lemon juice and heat fruit mixture over medium-high heat. Bring fruit to a boil and stir frequently, until fruit is reduced and thick, about 10 to 12 minutes. Look for jam to thicken so that when you pull a spatula through the jam, the mixture doesn't fill in the space you created immediately. Stir in Sriracha and remove from heat. 

Ladle into hot half-pint jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes or place in the fridge to enjoy within 2 weeks. 

Makes about 3 half-pint jars

As a hostess perk, I was left with a pint of this peach jam, so when I turned to preserving my own peaches, I went no-frills. I canned peach slices in a light syrup, thinking I can make jam, chutney, sauce and pie (or more likely just eat them straight from the jar) later. 

I ordered a case of peaches from Maple Springs Farm in Harrison (a vendor at the Portland Farmers' Market) a few weeks ago. Farmer Mark of the Peaches drives down to Connecticut, loads up the truck, and sells cases (about 26 lbs.) for $50. I got my own cases two years ago, but that was a fairly traumatic experience (see the never-ending peach processing). 

So this year, I split both the case and the processing with Vrylena. We canned the peaches in one evening, but it still took about 6 hours. We ended up with 9 pints and 10 quarts of peaches, plus a pile of quartered peaches that were too stubborn to peel, that will end up in a raspberry peach pie. 

Peach Slices in Light Syrup

For the light syrup: 
10-1/2 cups water
1-1/4 cups white sugar

Combine water and sugar in a large stock pot, bring to a boil. Stir to dissolve sugar, reduce heat to medium-low and simmer while packing your jars.

For the peaches: 
Wash and quarter peaches. Remove pit. Drop quarters into boiling water for 30-60 seconds, then move to a bowl of ice water. Let cool and remove skins. Slice quarters in half again, if desired. 

Pack peach slices into hot quarts or pints, cut side down. Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove bubbles, adjust headspace if needed. Wipe jar rims and apply lids and screw bands. Process in a boiling water bath for 25 minutes for pints, 30 minutes for quarts. 

Yield: 17-1/2 lbs. needed for a canner load of 7 quarts, 11 lbs. needed for a canner load of 9 pints

Lastly, in self-interested news, the Maine Sunday Telegram is looking for a restaurant reviewer. Their interim critic, Melissa Coleman's stint is up at the end of the summer (I guess that's now? *sniff*), so the hunt is on to fill her spot. With so many great restaurants in Maine, I'd love to see our state's largest paper have a serious food writer/restaurant critic. See the job description below, and forward it onto anyone you think would be a good fit. 

The Maine Sunday Telegram is looking for a freelance restaurant critic to write our weekly Dine Out Maine reviews. Is that you?

You need to know about food, dining and restaurants. You need a sophisticated palate. (Do you also know wine? Even better.) Just as important, you can tell a good story. Your reviews will critique a restaurant’s food and service, of course, but in the process will tell an engaging story. We are looking for reviews that have beginnings and endings, themes and ideas, and a strong point of view. You also can describe food in interesting, evocative ways, and you must be able to explain clearly why a dish was outstanding or disappointing. (“It was delicious” is not a critique.)

Beyond these, you must meet deadlines, write accurately and fairly, and be familiar with the restaurant scene in greater Portland and Maine. We won’t be assigning which restaurant to review each week – we expect you to keep track of openings and new chefs and to propose restaurants yourself. We also expect you to dine anonymously. You will be paid as a freelancer, per review. As a restaurant critic, you cannot attend industry events and meet and befriend chefs -- this job requires that you remain an outsider. Finally, you will need a thick skin. Reviewing restaurants inspires passions, especially in a town like Portland, so you should expect strong responses from readers who disagree with you -- and, when necessary, be willing to defend your opinions.

Email writing samples and a resume to Food Editor Peggy Grodinsky at Finalists will be expected to write a sample restaurant review. 

Thursday, August 21, 2014

Summer Pickling in Maine, Continued

In researching my recent Portland Phoenix column, Preserve precious produce, I, as usual, gathered information that wouldn't fit into the column. I talked pickling at length with the chef at Portland Hunt & Alpine Club, a place that brings to mind cocktails before pickles. But Ricky Penatzer pickles a lot of produce (and even fish!) to serve on their Scandinavian-themed sandwiches and bords

The nitty-gritty of Penatzer's pickle process was left out of the column, but he has a lot of interesting techniques. Because of health code regulations and time constraints, Penatzer doesn't can his pickles, but instead makes batches of refrigerator pickles. Fridge pickles can last a few months (in the refrigerator, of course), due to the high acid content (i.e. added vinegar) and allow more freedom in your recipe creation. 

Penatzer creates brines based on the flavor profile of the produce he's pickling. Thinly sliced sunchokes (Jerusalem artichokes) are pickled in a sweet "bread and butter" brine with caramelized onions, celery seed, mustard seed, peppercorns, and lots of turmeric. He blanches the sunchokes in the brine (they shouldn't be eaten raw, as they can cause stomach troubles) as he heats the brine to dissolve the sugar and salt. 

Conversely, he avoids heating delicate wild Maine blueberries when pickling them, since cooking them toughens their skins. Penatzer boils the brine, but then lets it cool to room temperature before adding the fruit. To add a more complex flavor without the added expense, Penatzer adds a little bit of aged white balsamic vinegar to the blueberries' brine. He uses ratio of equal parts white or cider vinegar and water to create the base for the brine, then adds a bit of flavored (i.e. more expensive) vinegars at the end, after heating and cooling the brine. 

The jar pictured above is pickled fennel, and I should have taken a page from Penatzer's book and blanched the fennel slices in the brine. Pickled raw, the resulting pieces are a bit tough. The brine is equal parts cider vinegar and water, with a tablespoon of salt, and a sprinkling of mustard seeds, peppercorns and red pepper flakes. 

You can pickle jalapeno slices (they stay nice and crunchy without any added heat), purple cabbage - both great for topping Mexican dishes - red onions, green tomatoes, cauliflower (blanch it), and green beans (again, blanch for fridge pickles). 

If you love dilly beans (pickled green beans), as much as I do though, you'll have to break out the boiling water bath canner to put up a year's worth of pickles. I made one batch resulting in 7 jars, and certainly need to at least double that volume to make it to next summer. There's a lot of Bloody Marys to be had during football season. 

Dilly Beans (Pickled Green Beans)

4 lbs. tender green or yellow beans 
8 to 16 heads fresh dill
8 cloves garlic
1/2 cup canning or pickling salt
5 cups white vinegar (5 percent acidity)
5 cups water
1 tsp hot red pepper flakes (optional)

Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit. 

Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Add lids and apply screw bands until fingertip tight. Process for 5 minutes in a boiling water bath. Let cool, check for seals, and label and date.

Yield: About 8 pints

If you're into fermenting to get your pickles, I can't recommend this ceramic crock enough: the Harsch fermenting crock. It's not cheap, but it's doing a great job of keeping my cucumbers fully submerged in the brine. The water lock around the lid is keeping the mold out - my other batch of pickles fermenting in a 5-gallon plastic bucket has blue mold around the edges, whereas the crock has not a hint of mold (the spots you see in the photo below are scum from the fermentation process and floating spices). 

The 5-gallon pickles have been fermenting for about 3-1/2 weeks and the larger batch in the crock for almost 2 weeks. I sampled the smaller batch of pickles a week and a half ago, and deemed them to not taste like much more than salt. I diluted the brine and left them to ferment a bit more. Hopefully they'll have a tangy, acidic flavor the next time I dip in for a sample. 

For more information on fermenting, visit the National Center for Home Food Preservation's page on fermenting. Sandor Felix Katz is a great resource for fermentation as well, but more so his book Wild Fermentation and the Art of Fermentation than his website. Canadian bloggers at Well Preserved also do a great job explaining fermentation. But really, you've just got to get in there and start something fermenting. The produce is in, so start pickling!

Friday, August 15, 2014

OBX Beach Break

I'm on vacation! Nothing but peaches, corn, seafood, pools and beaches as far as the eye can see.

Until we return to our regularly scheduled programming (ha! Like I have a schedule...), read my article in this week's Portland Phoenix: Preserve Precious Produce.

Thursday, August 7, 2014

Backyard Locavore Day, Food In Jars' Preserving by the Pint

The 6th annual UMaine Extension Backyard Locavore Day is this Saturday, and the weather is predicted to be lovely. All the gardens will have dried out and be poppin' after this week's rain. Come enjoy a stroll around someone else's backyard and be inspired by ways you can grow and preserve your own food. 

The 6 sites in Brunswick and Freeport showcase a variety of properties and gardens, so no matter where you're at on the food production/preservation continuum, you'll be sure to learn something. Tickets are only $15 in advance, $20 on the day of, and can be purchased online

I will be demonstrating making homemade yogurt in Freeport, so I hope to see you! I will have a few copies of my book, Portland Food: the Culinary Capital of Maine on hand for sale. 

Once the Locavore dust clears, I am so excited to be hosting Marisa McClellan on her book tour for her second preserving cookbook, Preserving by the Pint. Marisa writes the popular canning blog Food in Jars and published her first preserving cookbook by the same name in 2012. It's a great read, full of inspiring recipes like roasted corn salsa, blueberry-lemon syrup, and even rosemary salt. I'm excited to see her new book, which highlights small batches of preserves. I'm sure it will be inspiring and filled with beautiful photography like her first book.

Marisa will be at the UMaine Extension office in Falmouth on Thursday, August 21st from 7-9pm demonstrating three recipes from her second book. I'll be providing pairings for attendees to sample (I'm already brainstorming which local cheeses will go well with), and of course Marisa will sign books and have copies of the recipes she demonstrates on hand. The class is $15 and you can register online (we do expect this workshop to sell out).

Friday, August 1, 2014

Maine Beer Company Dinner Release and Fermented Dill Pickles

I never thought myself to be the kind of person who waits in line for beer. I scoffed at the people who, during the last Maine Beer Company Dinner (a double IPA) release, began forming a line in front of the brewery at 7AM. My eyes bugged out when the Bier Cellar guy told me that people waited in line for 45 minutes in the store to buy the previous delivery of Bissell Brothers' Substance cans. 

I've never been too much of a beer nerd - I drink what's readily available in Portland's beer stores and will at times venture out to Allagash Brewing Company when I hear they have an especially intriguing bottle release. I've never crossed state lines just for a beer or made arrangements to trade beers with someone in another state. I know when I'm out beer nerd-ed, but can usually keep up through the beginning of the conversation. 

But somehow, I found myself waiting in this line for Maine Beer Co.'s Dinner yesterday. I ended up waiting 2-1/2 hours to buy beer. 

The last time Dinner was released, I casually drove up to Freeport the day of the release at 3PM. I walked into the tasting room, selected two bottles from the cooler and went to check out (after sampling a small pour, obviously). The counter guy told me there'd been a bit of a line for the 12PM opening of the brewery, over which we both expressed amazement. After tasting the Dinner, I understood why there was a bit of line, but I was happy to have my 2 bottles sans wait. 

This time around though, with Sierra Nevada's Beer Camp festival happening tonight, there are many more beer fans in town. And the first release of Dinner generated a considerable buzz, with many esteemed beer minds saying it rivals Alchemist's Heady Topper (I tried Heady Topper last week and I like Dinner better, so there). 

Fortunately, the weather was nice and the crowd was amiable. Of course, after waiting in line for 2 hours next to the same people who are also willing to wait that long for beer, conversation comes easily. 

I just made the cut off into the brewery; even with a 2 case per person limit, the beer sold out before everyone in line could purchase some. I was thrilled to taste Dinner again - crisp and hoppy with a fruit and slightly bitter finish. A Double IPA done right for me - not too heavy or bitter at the end. 

And speaking of things that pay off after a long wait, I started a bucket of fermented dill pickles. I was inspired by Laura McCandlish's article in Sunday's Press Herald Source section. I simply washed my garden cucumbers, mixed up a saltwater brine, layered the spices (dill seed heads, garlic, mustard seed, bay leaves, crushed red pepper flakes) in the bottom of the bucket, and then added the cukes and the brine. I weighed down the floating cukes with the lid from a pot - especially nice, because it's clear and I can keep an eye on the progress of the cukes without disturbing them. 

A few notes on fermenting pickles: 
  • Use a food-grade plastic container (ask a deli if they have a pickle bucket you can have). You don't have to buy a fancy pickle crock, but you certainly can. The Cadillac of crocks, the Harsch Fermenting Crock, is (was, at least) available through Cabela's. They also sell ceramic crocks locally at the Urban Farm Fermentory
  • Remove a tiny slice (1/16-inch) off the blossom end of the cucumbers (the non-stem end). The blossom end traps enzymes that will cause your pickles to soften over time. 
  • Add a small amount of vinegar to the brine to lower the acidity (1/4 cup for 8 cups of saltwater brine). After a few days, the naturally present lactobacilli will begin to do their thing and create an acidic environment. But the vinegar helps to prevent spoilage organisms from growing before the bacteria produce lactic acid. 
  • Store cucumbers for fermenting in a cool space. Between 70-75*F is ideal; any warmer than that and the pickles will ferment quickly, producing off colors and texture (i.e. soft pickles!). I tried a batch when it was very warm out, and I lived on the 3rd floor. They turned out inedible. Now my bucket is in the basement, where it's cool and dark. 
  • For more information about fermenting vegetables and dairy (e.g. making yogurt), see the National Center for Home Food Preservation's page on fermentation

Saturday, July 26, 2014

Blue Rooster Food Co. Hugo's Hot Dog

The chef hot dog series continues at Blue Rooster Food Co. this week with Mike Wiley of Hugo's hot dog topped with kimchi, puréed egg yolk, and noritamago furikake (a rice seasoning made with dried egg yolk and seaweed). This umami-rich, pickle-topped dog is available through next Thursday ($6). 

Friday, July 25, 2014

Portland Food at Maine Historical Society, Sonny's + Lolita

I gave a talk about my book, Portland Food: the Culinary Capital of Maine, last night at the Maine Historical Society in Portland. About 25 people turned out (most of whom I didn't even know!) and while I was super nervous, the talk went well, and everyone was very nice and appreciative. I was once again very moved to see strangers supporting me, be it those at the restaurants that donated food, the MHS staff who threw the event, and people who attended the talk and even stuck around to say nice things to me. And of course, to my friends, who turned out like they always do. 

So thank you to all of the people who helped with or attended the event! My next book event is Friday, September 26th at the Portland Public Library. I'll be giving a brown bag lunch talk at 12pm. 

Coincidentally, Original Roomie A. is visiting and so I took the day off to hang with her before the talk. We had lunch at Sonny's, outside on the patio - sangria and a fried chicken sandwich. It was incredible - crispy fried chicken that was juicy inside and an impossibly soft bun. 

While we were very happy at Sonny's, trying to figure out where to go for lunch was a struggle. I would love another option for lunch that is similar to Sonny's, but, well, isn't Sonny's. Duckfat and Eventide were both on long waits for a table, and I could not think of another option in the Old Port for good food plus cocktail/wine/beer that also has outdoor seating. Suggestions welcome. 

After the book talk, we ended up at Sonny's again for dinner. Sonny's just fits the bill for so many things. Several of us ended up enjoyed the Basil Fawlty cocktail - it was like a gin limeade. It was fresh, tart, and herbal; perfect for the warm weather. Someone else ended up with the fried chicken sandwich and declared it the best she'd ever had. Definitive! I like it. 

Not wanting the party to end, I asked A. if she wanted to see the new restaurant on Munjoy Hill, Lolita. When we lived on the Hill together, we were big fans of going to Bar Lola for cocktails and dessert. Bar Lola was actually the only place I've ever gone to repeatedly for just dessert. 

Lolita continues that tradition in my life with their eye-rollingly good apples tarte fine for 2 ($12). It's a simple dessert with a thin layer of puff pastry topped with thinly sliced apples and a dollop of fresh whipped cream. The sugar caramelizes to make a crunchy glaze on the bottom of the buttery, flaky crust. Really fantastic and simple.

I also had the Alan Brownley a Bulleit Bourbon, lime, St.-Germaine, and mint cocktail. Another amazing cocktail! Incredibly well-balanced, with a whiff of mint from the garnish. Highly recommended. 

Have a great weekend - there's lots of great food and drink out there in this fair city of ours, get your fill! 

Thursday, July 17, 2014

July Garden Update: Freezing Kale, Kale Chips, and Sad Tomatoes

Way back in January, I shared my preliminary planning steps (i.e. soil testing) for my container garden and raised bed garden at my house in Portland. After building up my big (16' x 4') raised bed, I purchased several 15-gallon containers for tomatoes. The soil in my yard is heavily contaminated with lead, so I filled the containers with a loam/compost mix for the plants. I planted several varieties of tomatoes in the containers, and kale, cabbages, onions, lettuce, arugula, spinach, celery, a hot pepper, 2 cucumber plants (slicing and pickling), nasturtiums, and herbs (dill, chives, oregano, basil, and parsley). 

Cats in the garden is a whole 'nother issue

Well, very quickly, I realized that 4 kale plants is 3 (some would say 4) too many. They took off in that fresh soil, quadrupling in size very quickly. My problem with kale in the summer is that most recipes require braising, stewing, or adding to hearty dishes like hot soups and stews. Who wants to eat any of that when it's so warm (oh so perfectly warm) out? 

So someone suggested this kale salad from Deb of smitten kitchen, who writes: “the world would be a better place if we could all stop pretending that kale tastes good.” Ah, my people. But in using the lacinato (aka dinosaur) kale, slicing it very thinly, and letting it marinate in the lemon juice dressing, the raw kale becomes very tender and silky. (Forget massaging kale, I did that approximately once and immediately deemed it too high maintenance. Plus, it made my hands hurt.) 

Spinach and arugula in their infancy

Kale chips are a great option of course - they taste so good and unlike say potato chips, you feel very virtuous when you're done eating them. "I just ate a whole kale plant!" Sure, one that's sprinkled with parmesan cheese, oil and salt, but hey, it's got to be better than fried potatoes. 

Kale chips work best with curly kale, but it's certainly possible with all varieties. The flatter leaves just sort of collapse onto the baking sheet and burn more easily. First, preheat your oven to 400*F. Wash your kale well (especially if it's homegrown), remove the ribs/stems, and tear into bite size pieces. 

Place in a large bowl and drizzle with a small amount of olive oil. Here, break your no-massaging-kale rule and toss kale until it's glistening with oil. Then sprinkle with your favorite flavorings - you can go Italian and use parmesan cheese and crushed red pepper flakes or Asian with soy sauce and sesame seeds. Spread on a baking sheet, trying to avoid overlapping the pieces, and bake for 8 minutes, flipping (as best you can), halfway through. Keep an eye on them, the burnt ones are inedible like burnt popcorn. 

I also froze 2 kale plants - just put them out of their misery (actually, they were quiet happy) by pulling up the whole plant. I prepared it by washing well, removing the ribs/stems, and chopping it. Then I blanched batches in a large pot of boiling water for 2 minutes, then transferred to an ice bath for another 2 minutes. After a trip through the salad spinner, I bagged it in freezer quart bags. Now I'll have homegrown kale to enjoy when it's once again hearty soup and stew weather. 

In the kale plants spot, I plan to plant carrots from seed for the fall and some pole beans (I have no idea if it's too late for them or not - but I think half the fun of gardening is just winging it!).

Unfortunately, the tomatoes aren't a success story like my spring/early summer garden full of greens and herbs. The tomatoes haven't grown as much as I expected - maybe only doubling in size from their original 8" seedlings. They get plenty of sun and I water them enough, so the lack of growth is definitely due to the yellowing, then blackening, of their leaves and stems...blight. A word no tomato grower wants to hear! 

Several of the tomatoes contracted late blight, which moves far faster and is more harmful to the plants than early blight. Early blight causes a slow yellowing/browning of the tomatoes lower leaves, usually once the tomato plant is well established and bushy. The leaves may fall off as they brown, but it doesn't usually affect the output of fruits. 

Late blight, however, can level your tomatoes in a matter of days. Mine seem to be hanging in there (this one above excepted - I harvested those 3 tomatoes and ripped out the plant). I purchased a liquid fish fertilizer/sulfur treatment from Allen, Sterling & Lothrop called SeaRose. It's from local Saltwater Farms and it feeds your plants, as well as treats any fungal issues, like blight.

Because blight is fungal (i.e. spreads with spores on the wind or by splashing from the soil onto your plants from rain or hose water), it spreads easily. If you have blight on your property, consider removing the plants to save others, disinfect your tools between infected and non-infected plants, and do not attempt to compost blighted plant material. Rotate your tomatoes/potatoes into a new spot for next year.

Wish me luck with my SeaRose treatment - I am nothing if not stubborn! Hopefully my tomatoes are too. But I'll definitely need to turn to the local farmers for my tomatoes for preserving.

Read more about late blight symptoms and treatment at UMaine Extension.

Friday, July 11, 2014

Summer Weekend: Flea Bites, SeaDogs, and Bissell Brothers BBQ

This weekend in Portland is full of food and drink events, as are all Maine summer weekends. Tonight, from 6:30-9:30pm, is Flea Bites, the food truck clustering event outside of Portland's Flea-for-all. Featured food trucks are CN Shawarma, Good Shepherd Food Truck (with guest chef Damian Sansonetti, Piccolo), Fishin' Ships, Gusto's Italian Food Truck, Wicked Good Truck, Love Cupcakes, and Mainely Burgers. I don't know how they're going to fit all those trucks in that tiny lot, but it's going to be jam packed full of good food!

Tomorrow, July 12th, is Bark in the Park at Portland SeaDogs game at 5pm. It's a fundraiser for the Animal Refuge League of Greater Portland through Planet Dog's Foundation, and there's a pre-game dog parade on the field! Not a food-related event, and I'm not even that into dogs, but I love baseball and am looking forward to watching an adorable doggie parade before the SeaDogs beat the New Hampshire Fisher Cats.

Bissell Brothers Brewing is having a Sunday BBQ out at the brewery on Industrial Way. They'll be pouring 4 beers - which is the most I've ever seen offered from them at once! In addition to the Substance, their American Ale, the Dang 'Ole, corn ale with lime; Strawberry Swing, a red wheat ale infused with local strawberries; and the 'Magin, a Rye IPA are available.

Whatever you find yourself doing - whether it's an ambitious agenda of hitting up the afore-mentioned events or relaxing on the beach - enjoy this perfect summer weather we've been having!

Tuesday, July 1, 2014

Hilltop Superette Grand Opening and Portland Food Signing

First things first: I will be at Local Sprouts Cafe tonight at 5pm, with copies of my book Portland Food: the Culinary Capital of Maine for sale. I can also sign a copy you've already purchased, of course. Come say hi! Local Sprouts is featured in the book, and as always, tonight they will be serving a dinner menu comprised of 80% locally grown, raised, and harvested ingredients. I hear their cheeseburger (made with local, free-range, grass-fed beef, natch) is amazing. 

Yesterday saw the long-awaited opening of the Hilltop Superette on Munjoy Hill. Formerly Colucci's Hilltop Market, the market is under new management/ownership and now offers a great mix of old favorites and expanded offerings. 

Hilltop Superette has been remodeled, but the layout is very similar to Colucci's. The ceilings seem higher and the deli and checkout counters are raised as well. It's very clean and bright, with a modern retro feel. 

I was immediately impressed with the selection of dry goods on the shelves. I saw Kraft Velveeta shells and cheese next to Cascadian Farms organic cereal, Thai Kitchen curry pastes next to Shake'n'Bake. 

There's an extensive selection of local, domestic, and imported beers and a cooler of chilled wine, in addition to the room temperature wine you see above. 

A Coca-Cola cooler stocked with glass bottles added to the retro vibe. Since Moxie is owned by Coke now, you can even get a Moxie in a glass bottle. 

An expanded selection of fresh fruits and veggies is a nice addition - Colucci's never was a stop for healthy foods. I didn't get to check too closely as to whether there was local produce, because I ran into a friend. In fact, I ran into several friends in the short time I was in there. We're all so excited to have the market open again! 

A topic of much discussion prior to the opening was whether the deli items would return - or more specifically, whether the specials like the 2-for-1 cheeseburger basket would return. I can't vouch for the daily deals, but the menu is priced much like the old market (see Italians for $3.99 and 1/4-pound hamburgers for $2.50). Colucci's made one of my favorite Italians in town (the Italian Italian), so I'm eager to try the Spicy Superette and see how it compares. 

There's also a meat counter, where Colucci's Italian sausages and other cuts of meat are sold. I thought the cow in the neon sign was cute (there's one on the other side of the store that reads 'Dairy' and the cow is smiling). 

The new Colucci's (I'm sorry, I'll always call it Colucci's) is a great addition to shopping on the Hill. I joked that my boyfriend and I will never be going to Hannaford again. The market is a nice balance between 7-11 or the Big Apple and Rosemont Market. Welcome back to the Hill, Colucci's! (I mean Hilltop Superette!)