The Latest & The Greatest of Snacks!

What’s happening at The Country Cupboard lately? The blueberries have arrived; the peaches will be coming later in August (see below). There’s an essential oil class coming up next week (see below). We now have glass water bottles and glass roller bottles and other essential oil supplies. We’re hearing some amazing reviews from the little coffee shop in Forrest called The Coffee Steamer (located right across from the gas station). Stop in and share what’s happening in your life.


Anyone still have the munchies even after vacation is over? We have a great selection of snacks. Choose from Cheese Balls, Cheese Curls, Gluten-Free Pretzels, Veggie Chips (plain and ranch), Salty Sticks, Kettle Corn, Party Mix, Caramel Puffcorn, Sweet Potato Chips, Black Bean Chips, Kettle Chips, Cinnamon Twists (churros), and Cocktail Mix. This week only save 75¢ off on bags of Prepacked (not bulk) Snacks.

Weekly Meat & Cheese Specials – save $1!

Yogurt Garden Vegetable Cheese – normally $7.49 – now $6.49
Braunschweiger – normally $4.69 – now $3.69

A Peek in the Pantry

By request, we’re offering another class this summer. Digest good information and good food. Stop in, email or call to sign up.
*Using Essential Oils for Natural Solutions (Basic class)
Learn what they are, what they do, and how to use them.
Monday, August 3rd at 7 pm sharp. This class will last about 90 minutes.
Peaches
I apologize for a slight change on our peaches offer. Now offering Michigan Red Haven Peaches (Georgia Peaches are no longer available). These will arrive the week of August 17th. Cost will be around $75 per bushel.  They will be available in bushel, 1/2 bushel and 10 pounds. YOU MUST ORDER BY AUGUST 3RD TO GET PEACHES!
Zucchini Nacho Chips
We have a lot of zucchini so I decided to give this recipe a try. – AMAZINGLY YUMMY!

1 large zucchini

1 TBS taco seasoning

Coconut Oil for frying

  1. Cut the zucchini into thin strips using a mandolin
  2. Place slices in colander over the sink and sprinkle with lots of salt. Let sit for 5 minutes then press out water.
  3. Heat the oil in a fryer or pan to 350 degrees F.
  4. Drop the sliced zucchini into the hot oil. Working in batches of about 20 chips at a time.
  5. Once the zucchini turn golden brown, remove from fryer and place onto paper towel.
  6. Sprinkle with taco seasoning and enjoy!
Here are a few variations. If the thought of all that oil makes you cringe, just saute the zucchini in a little bit of oil. Or try baking them: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
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