Cauliflower Crisp

Local Food: A crisp isn't just for dessert!  Steven makes a savory crisp with cauliflower from Hatchbrook Gardens, roasted to bring out their earthy and nutty flavor.  Macoun apples from Burtt's Apple Orchard in Cabot are sautéed to add a bit of sweetness next to Steven's bacon, made from Snug Valley Farm pork belly.  Whole grain mustard crema made with Hill Farmstead Brewery Society & Solitude #5 and Sweet Rowen milk adds a bit of spice and creaminess to complement the earthy flavors of the crisp. Steven tops the dish with crunchy breadcrumbs and bakes it until brown and the flavors have combined.  The cauliflower crisp is a warm and cozy way to start your dinner.

At the Bar: Remember our Sunday and Monday drink specials. Sunday, November 18th we offer a $2.50 pint of Rock Art Midnight Madness, a $4 glass of Boyden Valley Seyval Blanc or Big Barn Red. Our Maple Manhattan, with whiskey, maple syrup and Urban Moonshine Organic Bitters, is offered for $5. Monday enjoy a pint of Switchback with Grilled Cheese for $8.50.

Around the Galaxy: On Friday come to your bookstore to celebrate My Bookstore: Writers Celebrate Their Favorite Places to Browse, Read, and Shop, a new collection of essays from writers across the country in celebration of their favorite bookstores. Howard Frank Mosher will be at Galaxy to introduce his essay about The Galaxy Bookshop!

Music Notes: Spider Roulette join us this Thursday, November 15th at 7:00.  They'll play something for everyone, from blues to folk, jazz to country, and maybe even an Irish waltz!

Local Events: Share your poetry and stories at the Jeudevine Library at the Tellebration on Thursday, November 15th at 7:00. Are you a writer? A poet? A storyteller? Come to the library to tell your story (true or traditional) or read your poetry or other work and join in with the national storytelling celebration started in 1989.  Each participant will get ten minutes.  The first ten to arrive and sign up to be Tellers will get a Tellabration slot.  Light refreshments will be served.  Call the library at 472-5948 for more information.

There is still time to support Highfields Center for Composting's campaign to fund their compost heat recovery research system.  Donate until November 18th!

Reminders: We are now closed on Wednesdays.

We are open daily after 2:30 for coffee, bar service, and baked goods, and free WiFi, with dinner reservations available from 5-9, Sundays from 5-8. We serve our special Blunch menu Sundays from 11-2. We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up. Thanks to many of you we have been able to significantly reduce those fees.