The smell of thousands of apples is enough to make the flintiest Scrooge Thankful!

I am a bit worn out with all the non-holiday drama. While I am thrilled that people are making statements that their company will not force employees to work on Thanksgiving Day nor stuff Christmas down your throats till after Thanksgiving nor make their employees work on Black Friday OR have to explain why they have red coffee cups…I find myself dazed and bewildered.
You see, I have ALWAYS SIMPLY ENJOYED THANKSGIVING AND CHRISTMAS BECAUSE IT’S FUN AND SPARKLY AND THERE IS A TON OF FOOD AND FUN. Perhaps I am too simple.
This year we went overboard. Like, you have heard of a “groaning table”, the bakery looks like I am planning to feed 10,000 people. That would be super fun, think of how many tablecloths that would be!!! The table would be miles long!! We should DO THIS!
The coveted apples have been retrieved from the prestigious /https://www.albemarleciderworks.com/. It is tradition. We have available for you Stayman, Winesap Stayman, Pippin, Pink Pearlmain and Gold Rush. There are fascinating descriptions below. $2.75 a lb. The accompanying cheese selection this year is Oregonzola /http://www.roguecreamery.com/store/content/80/Sustainability/  , Ashe County Sharp Cheddar http://www.ashecountycheese.com/ and Roth Gran Queso http://www.rothcheese.com/our-story/. We decided to focus on exquisite American cheeses.
We have a physical drop/location for our Wilmington friends. Epic Food Company http://www.epicfoodco.com/ will be hosting our Thanksgiving offerings. You will pick up and pay at Epic and there will also be a selection of pound cakes, jam bars, and holiday cookies available for pickup that week. Please pre-order for cakes and pies and specify the Epic location. All items will be delivered to Epic by 10 a.m. Wednesday a.m. They close at 3 p.m. that day.
Gentle reminder-all holiday shipping must ship out that Monday-23rd.
Sister’s Organic also has some special Thanksgiving offerings this year as well :https://www.facebook.com/SistersOrganic/

 (We are getting 8 organic holiday hams tomorrow afternoon, around 5.5 pounds a piece.. Get them while you can! They will come in frozen, and we are only getting 8! $9/ per lb. Call us at the store if you want to reserve yours and make a deposit on them. We are also taking pre-orders for pies from Sugar Island Bakery for Thanksgiving. The options will be Pecan Pie $22 (fresh, local pecans), or pumpkin pie $18. They are both made with organic ingredients. We will be taking $10 deposits on those and you can pay the balance when you come pick them up. We won’t be getting any extra so in order to secure your pie, please call or email us to set that up.)Thanks,
Elly @ Sisters
330 N New River Dr
Surf City, NC 28445
There you have it!!! Holiday food excess at it’s finest! Local, local, local!!! Last but not least, this year we made up bundles of 12 Days till Christmas book stacks! Unwrap a book a day on the Christmas countdown and snuggle up and read about imagination and fun and hope and love and cookies!!!
Stayman Winesap

STAYMAN WINESAP was a seedling of Winesap raised in 1866 by Dr. J. Stayman of Leavenworth, Kansas, and was introduced in 1895 by Stark Bros. In Virginia, it is often called just Stayman, and at one time, was a major commercial dessert variety in the state, especially in the Valley. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. The surface is covered with a light russet, and often there is heavy russet in the stem cavity. The skin is subject to cracking from possible environmental conditions, and this has discouraged commercial production. The white flesh is tinged a greenish-yellow and is firm, tender, and fine-textured. The subacid flavor is distinctive because of its tart and vinous qualities. Stayman is a triploid that requires a pollinator and is a poor pollinator for other varieties. Because it will bloom slightly later than many other varieties, it is suitable for frost prone areas. There are 170-175 days from full bloom to maturity. The moderately vigorous tree bears early and heavily, and the growth is straggly with long shoots that have few lenticels. Sometimes, there is a characteristic brownish and roughened “rust” at the base of vigorous shoots. The medium green leaves are average size, broadly oval, with coarse sharp serrations. Interestingly, one-year-old trees grow in the nursery in a slanting direction. Stayman will scald in storage, but the flesh quality will remain high for a long period, and in Virginia, it ripens the first week in October.

Winesap

WINESAP is also named American Wine Sop, Banana, Hendrick’s Sweet, Holland’s Red Winter, Pot Pie Apple, Potpie, Red Sweet Wine Sop, Royal Red of Kentucky, Texan Red, Winter Winesap and Refugee. There are dozens of strains, including the Virginia Winesap, a darker sport, found at the Garland Orchards in Troutville, Virginia, in 1922, and marketed by Stark Brothers. Winesap was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey, but there is no documentation at this time of its place of origin. Small to medium in size and round to oblong in shape, the skin is a deep-red or maroon in color with the yellow background showing on the shaded side. Indistinct flushes and stripes of a darker red, and sometimes a netting of russet, overlay the lighter red. The yellow flesh is sweet, crisp, and aromatic, with a vinous flavor. The seeds are brown, short and ovate in shape. Small, folded and oval in shape, the leaves are a medium to round and dull. The new growth bark is a dark-red with few lenticels. A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making. The blossoms of the Winesap are pink instead of the white of most varieties. An exceptional keeper, it ripens in Virginia in October.

Eating apples raw should be an aesthetic adventure, from the unforgettable sweet smell of the rind to the crunch or crack as you take your first bite. Some of these apples need to be eaten almost as soon as they are picked, as they can mellow rapidly in storage.  Others reach peak flavor only after a period of storage, during which some of the starches convert to sugar, and flavors become more concentrated. Treat yourself this summer and fall to the taste of real apples: no refrigerator scent, no waxy rind, no bland sameness

Albemarle Pippin

ALBEMARLE PIPPIN, the most famous of Virginia apples, originated in 1700 near the village of Newtown on Long Island, New York.

Col. Thomas Walker of Castle Hill brought scions of the variety back to Albemarle County as he returned from service under General Washington at the battle of Brandywine in 1777. It was grown widely in Virginia by the end of the18th century by agriculturists, including George Washington, John Hartwell Cocke, and Thomas Jefferson.

The crisp, juicy, firm flesh and very distinctive taste, along with its excellent keeping qualities, made the Pippin the most prized of American dessert apples from the early 18th century. It grows especially well in the Virginia Piedmont and attracted great notoriety when Andrew Stevenson, the American minister to St. James, presented the young Victoria with a gift basket of the apples in 1838 from his wife’s Albemarle County home, Enniscorthy. “Never did a barrel of apples obtain so much reputation for the fruits of our country,” Sallie Coles Stevenson reported.

As a gesture of appreciation, Parliament permitted the Virginia apple to enter Britain duty-free, and the Albemarle Pippin became an important export, commanding premium prices in the English market. After World War I, Parliament levied duties again on non-Commonwealth fruit, and the Pippin’s market waned.

It is difficult to find today, but when well-grown, remains one of the world’s finest apples. Unfortunately, the Pippin is not easy to grow, and as its export market shrank, and food distribution came to be dominated by large chains, it was superseded by easier to manage crops such as the now ubiquitous Delicious varieties. For the connoisseur who prizes a rich, complex flavor and firm, juicy texture, this apple has is all,

Halloween Soup and the FRIED CHICKPEA RECIPE

The cold snap took me by surprise, I must confess. Cold means soup to me and I have a super-simple and tasty soup recipe to share with you along with a less simple but still crazy delicious optional garnish! soup One of my favorite ways to eat soup is with a book propped up along side of my bowl! Wednesday Witch was one of my treasured books from when I was little and this year I re-read it again just to remind myself how wonderful Ruth Chew’s writing truly is and why I still call all vacuums “James!”

wednesday witch

This year we have had to promise the smallest son that we will all be in costume on Saturday, October 31st. So naturally, we would LOVE see all our “customers” in “costumers”!

witchfrankensteingypsy

Everyone has been asking about Thanksgiving! The menu will be posted November 1st in order to let you make your plans or arrange for shipping!

This year’s Halloween menu features:

Pumpkin Whoopies

Dracula Cake-chocolate cake with chocolate chips filled with raspberry filling and frosted with shiny black frosting and topped with Dracula teeth

Pumpkin Ghost Cake-soft, spicy pumpkin cake filled with caramel and cream cheese frosting and frosted to look like a chubby, cheery spooky ghost

FrankenSweet-four layer vanilla cake filled and frosted with a lurid green vanilla frosting decorated to look like Frankenstein’s head!

Pumpkin Pie

Chocolate Peanut Butter Pie

Pumpkin Pound Cake

Pumpkin Chocolate Chip Pound Cake

Milky Way Pound Cake

Charlie Brown Cupcakes

Fang Cupcakes

High 5, Witches! Cupcakes

Coconut Ghost Cupcakes

and our now traditional Cozy Pumpkin Coffee

Recipes!

Tomato Soup with Fried Chickpeas

1 Tbsp Holy Smokes Smoked Olive Oil

1 28 oz can crushed tomatoes (I LOVE Sclafani)

3 cloves minced garlic (do not even think about using the crap in the jar.)

1/2 c. chicken stock (or veggie stock for our vegetarians hopefully it’s homemade but…)

1 tbsp butter

Pinch Sea salt

Heat oil in a medium saucepan, cook garlic till fragrant. carefully add tomatoes. Stir and allow to come to a simmer. Slowly pour in stock. Let cook gently for 10 minutes. Plop in butter and salt, stir and remove from heat. Delicious as a starter course, with a grilled cheese sandwich, with a slice of quiche OR garnished with FRIED CHICKPEAS!

FRIED CHICKPEAS

2 Tbsp Holy Smokes Smoked Olive Oil

1 tbsp butter

1 15 oz can chickpeas, drained well. (I usually buy dried and soak them but I didn’t want too many snippity emails this time :))

2 tbsp chopped onion

Salt

Fresh basil (one or two leaves if desired)

In a large skillet heat olive oil and saute’ onions till translucent. Add chickpeas and butter. Do NOT stir like a maniac. You want to let these guys hang out on medium heat long enough for the butter to caramelize on some of them but NOT burn. This should take between 10 and 15 minutes. Once all the peas are a gorgeous golden brown color, toss in the chopped basil and a wee pinch of salt. Serve on top of the bowl of steaming tomato soup. Or use them in a wrap. Or put them on your salad. Or put them over rice with some raita….Also, IF you have any left once they have cooled, they make a much more flavorful hummus if mixed in with some additional plain beans. Layers of yum.

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Pass the Stuffing and Sequins!

Dear Surf City,

We are thrilled to be celebrating Thanksgiving #2 with Topsail Island! To show our Thankfulness, we will be doing $1 coffee on Mondays! Thank you for another wonderful year and a rip-roaring fall so far!

All shipping orders must be in by the order deadline. Orders must be shipped the Monday of Thanksgiving week and will go 2nd Day air for anything outside of NC.

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Below is our Thanksgiving menu. You know the drill, PLEASE. ORDER. AHEAD. I beg you!! We will be closed on Thanksgiving Day and Friday the 28th but we will be participating in two holiday markets on the Island this year. Details below! We will be open Saturday for Small Business Saturday and back to our normal hours Sunday and Monday.

This year, look for our Turkey table in the shop! It will have some of the baking supplies to help you with your own special meals, great recipes for sides, fruitcakes, Holiday nuts and our own stuffing blend and holiday jams!

Cakes

Country Coconut ~ $28

Caramel ~ $30

Old Fashioned Chocolate ~ $30

Hummingbird ~ $30

Pies

Pumpkin ~ $14

Classic Apple ~ $18

Sour Cherry ~ $18

NC Pecan ~ $17

Key Lime ~ $14

Small Things

Cranberry Jam Bars ~ $2 ea/ $11 per 1/2 dozen

Ginger Chews ~ $1.65 ea/ $8 per 1/2 dozen

Gingerbread ~ $6

Cranberry Orange Pound Cake ~ $6

Pumpkin Whoopies-$3.00

Cornbread ~ $6

Challah Bread ~ Braid – $5.50 or Loaf – $4.50

Need to Know Info

The cut off date for Thanksgiving orders is Sunday (Nov. 16).

EVERYTHING is made fresh that Wednesday.  Orders will NOT be ready before the given pick-up time.  Please do not call to check on your order the day of.

http://topsailholiday.weebly.com/

https://www.facebook.com/events/557985360969833/

Spooooooky Island Treats and Many Gracious Thank Yous!

It’s time to talk about this.  As you all know, we did not manage to snag the coveted “people’s choice” award in the Martha Stewart competition. It was some stiff competition and slim, slim odds but you guys fought so hard it was incredible!! Do you realize that we managed to sneak in the top 3 in NC? We also far outstripped many people in much, much bigger cities! That was all due to YOU!! The every day voters, the ferocious social media warriors tweeting and retweeting and Facebooking relentlessly!!  It was absolutely inspiring and heartwarming! It is amazing to know how committed our bakery family is to what we do for a living. So, thank you!!! We were so honored to get as far as we did and proud of the showing we all made!!!  In a side note, the ever fabulous Beth Rowland-one of our dear friends-captured one of the coveted ‘frequent voter baskets!” Congratulations Beth!!!!

In the meantime, nothing has slowed down! I was honored to be asked to do a bee-tasting contest in Onslow County last week. There were over 20 honey represented and we had to perform multiple tastings. It is absolutely fascinating the difference between all the different honey.  https://www.facebook.com/onslowcountybeekeepers

Sunday the 26th, we will be closing early (2 p.m.) because it is Logan and Tanis’s family birthday party (make sure to tell Mom “Happy Birthday!” when you are in the shop!) and prior to that we will be at Pomegranate Books feeding Bob Garner! There is a link to the time and place for Bob’s event.  https://www.facebook.com/events/572044786233612/

Other things that are perking along…James Beard chef recommendations

jamesbeard.starchefs.com/awards/vote/index_2.php

Guy Fieri and Diner’s? What say Surf City-shall we bring him down? www.dinersdriveinsanddives.net/contact-us.html

Saturday the 25th there will be a SUPERFUNPARTY at QuarterMoon Books!!! Pet costume party and Human Costume Party-we can’t wait!

And if you are wanting to order special spoooky treats for Halloween, we have the following items available:

Single Layer Cookie cake with spiderweb and spider $12.00

Pumpkin Pie $14.00

Pumpkin Whoopies $3.00

Caramel Apple Cake $28.00

Haunted Forest Cake-chocolate cake lavender buttercream-piped with bats and a sparkly chocolate forest $30.00

Owl Cupcakes (available in pumpkin, vanilla or chocolate) $2.00 each

Spiderweb Macaroons $1.65

Mummy Brownies $3.00GetAttachment 10676329_793024480753609_8594515271063185614_n 10376915_794772260578831_1125311961635983403_n 10006483_286427681550532_3426861005998266453_n fcheddar_pigs

30 Days of Joy Hath September!

I have figured out the whole beach-instafriendship equation! It’s like summer camp for grown ups!! We are the counselors and each week we have new campers that we are instantly enamored with and form friendships with, so that we are excited to see them the next year! Some campers this year were returning campers, others were new and some came to camp for several weeks! Parting isn’t quite so hard though-because we ship so nobody has to go without!

(And no, there is NO reason to compare the classic Parent Trap with that mess Disney tried to recreate years later. Blech.)

Of course it is time to change the hours and update the menu to reflect what’s coming into season down here!  Due to threats and cajoling by the locals, we will be sticking to a 5 day schedule AND opening earlier.

New from Nye’s this month-Blackberry Cobbler and Latte! The Latte ice cream sandwich is pure genius.

Speaking of lattes…Shawn, Logan and Tanis will be attending latte school this month so soon they will be slinging chai, espresso and dairy in specific 27 second intervals. We are going to be using all organic coffees from our beloved Java Estate and making our own hot chocolate blend that will make you grin!

Again, the Muscadine Festival is coming up and we will be in attendance (http://www.muscadineharvestfestival.com/).

That Sunday, the 28th, we will be having another Logan Smith Art Show! It’s been three years so Mr. Smith has had time to build up a fair collection of intriguing pieces. This show will be combined with cider, punch, wine and samples of our holiday fare! We look forward to seeing you. An email and mailer will go out with the specific times on that day.

This month we will also be taking our annual apple trek and taking orders once again. The list will be at the bakery of what apples are available and when you will be able to expect them.

It really was a spastic and fantastic summer and we thank you all for indulging your sweet tooth, embracing you inner bread loving self and coming to interact with the ever-amazing talents of the Tanis-Shawn counter show. NEVER A DULL MOMENT.

September Hours (NOTE-We will be closed from Sunday, September 7-Wednesday the 10.)

Thur-Fri 9-4

Saturday 10-4

Sun 10-4

Mon-9-3

IT’S TIME TO EAT FESTIVELY!!!!!!!

I find it absolutely amazing that I am sending out our 4th Thanksgiving email!!!  As I have said before and can’t say enough, we are thankful for all of your loyal support and keeping our minuscule operation going through the last few years. It has been a learning experience every single day and I have gotten to blow through a fun amount of butter as a result!!  Below is this year’s Thanksgiving menu!

ALL ITEMS MUST BE PRE-ORDERED, including cookies, Cheddar Pigs, etc. We will have a Wilmington, Burgaw and a Magnolia Greens delivery point on Tuesday, November 26th. The shop will be open Thanksgiving week from 10 AM – 8 PM on Monday-Wednesday (November 25-27).   The shop will be closed Thursday-Sunday.  Shipping is available, but all items must be shipped on November 25th.

Pumpkin Pie ~ $14.00

Sweet Potato Streusel Pie ~ $15.00

Triple Apple Pie ~ $18.00

Cranberry Apple Pie ~ $18.00

Apple Rhubarb Pie ~ $19.00

Pecan Pie ~ $18.00

Bourbon Pecan Pie ~ $18.00

Chocolate Pecan Pie ~ $18.00

Pumpkin Cheesecake with Gingersnap Crust ~ $28.50

Cozy Pumpkin Coffee ~ $7.50 per 1/2 lb

Snickerdoodle Coffee ~ $7.50 per 1/2 lb

Gran Marnier Showstopper Cake ~ Yellow vanilla bean cake brushed with a Gran Marnier caramel glaze filled with an orange blossom honey cream and frosted with a Gran Marnier orange cream cheese frosting ~ $33.00

Gingerbread ~ $6.00

Surf City FruitCake ~ $8.00

Whole Wheat Rolls ~ $4 per dozen

Cranberry Orange Brioche Loaf ~ $5.00

Turkey shaped bread ~ $10.00

Sea Turtle Shaped Bread ~ $10.00

As always, we have some lovely Thanksgiving cards by local artists and some fun vintage holiday tchotchkes in addition to wonderful soaps, and amazing soy candles!  You are welcome to phone in or email your order and we will get back to you shortly with confirmation of your order and to answer any questions!  A follow up email will be sent out when we have hit the order cut-off (which is usually about November 10th, so PLEASE plan ahead!)

Thanks!!!

910.254.1110 or sugarislandnc@gmail.com

 imagesCAWI4CPSIMG_2342imagesCA9LZ1S4Triple Apple Pie!Wedding Pies 2012 011 Wedding Pies 2012 0077136856113_6e4dfc6f74_z996938_610495995673126_1190392676_n1376426_612632442126148_1453690921_n1453487_613935258662533_1057294204_n1001599_614382655284460_692583193_n1453456_614286478627411_526953539_n1379853_613954221993970_142489929_npecan cake

60 Bushels of apples a day keeps boredom at bay!

If I babble incoherently it’s only because we have so many fun things coming up I can’t stand it! This very afternoon I am going to pick up our first delivery of APPLES from the incomparable http://www.vintagevirginiaapples.com courtesy of the fabulous Margaret Shelton at http://sheltonherbfarmnc.com/. So yeah, part of my job today is to go out to an idyllic farm in perfect weather to pick up herbs, organic soil and heirloom apples. Feel free to hate me, I would! What does this mean to you? It means APPLE PIE, Caramel Apple Pie, Apple Crumb Pie, Apple Cider Pound Cake, Apple Butter, Apple Butter Bars, Apple Cinnamon Muffins, Apple Fritters and Apple Cinnamon Granola!  YAYAYAYAYAYAY!!

Saturday the 21st, will be our last Carolina Beach Farmer’s Market of the season but it has been a spectacular market and we have loved every minute of it! In October we will be joining the Onslow County Market (http://onslowncfarmersmarket.com/)! This is a really unique market with some fantastic crafts, beautiful produce, honeys, jams, a DOUGHNUT truck, fresh seafood and cheeses and all sorts of treats so we are super excited and honored to be included!

September 28th will see us at the http://www.muscadineharvestfestival.com/ Muscadine Festival with Muscadine granola, Muscadine Oatmeal Creme Pies, Grape Hull Pies, Muscadine Focaccia, Muscadine Muffins, Muscadine Pound Cake and Muscadine Spice Cake-should be quite the adventure!