New Additions- April 2019

We’ve really been cramming the shelves full this month with a plethora of new products-

First- the batch of stoneware pottery I started last year (before we moved) has finally been fired! I made an assortment of leaf-shaped dishes (Oak, Tulip Tree, Maple, etc.) with finishes like Autumn Scarlet (glossy), Dark Cocoa Brown (semi-matte), Autumn Gold (matte), Mushroom Soup (satin) and First Snow (matte). The First Snow and Autumn Scarlet finishes look especially nice on the brown of the clay body.

I also made an assortment of serving bowls, relish dishes and little trinket boxes (they were supposed to be salt cellars) with an oceanic look to them.

New Additions to The Pantry:

  • Organic Buckwheat Flour
  • Organic Coconut Flour from Tropical Green Organics of Sterling, VA- my home town! The coconuts that went into the flour weren’t grown in the state though- they sourced those from Sri Lanka.
  • Organic Spelt Flour
  • Organic Chia Seed
  • Organic Farro (a kind of wheat berry)
  • Organic Scottish Oatmeal

Back in stock:

  • Bulgur Wheat
  • Organic Whole Flaxseed
  • Almond Flour
  • Sorghum Flour
  • Millet Flour

Also new:

  • Organic Chia & Quinoa Restaurant-style Tortilla Chips from Late July
  • Organic Ancient Grain (Spelt Flour) Pretzels from Hanover
  • Organic Sprouted Whole Wheat Pretzel Shells from Unique Pretzels
  • Gluten-Free Multigrain Crackers from Crunchmaster
  • Whole Wheat Fig, Raspberry and Strawberry Bars from Nature’s Bakery
  • Whole Wheat Double Chocolate Brownies also from Nature’s Bakery
  • Dill Pickle Spears, Pickled Baby Beets and Pickled (baby) Green Tomatoes from Jake & Amos

Note: The pretzels are quite a deal at $7.49 for a giant, 28 oz container.

New to the Wine Rack:

  • Bluestone Vineyard’s 2016 Chardonnay and Petit Manseng, 2017 Moscato- Their Cab Franc is very spicy with lots of cardamom and black pepper. The Petit Manseng is complex, fruit-forward (tropical fruit- think starfruit) and luscious. The 2017 Moscato is slightly drier than previous vintages.
  • Castello Di Gabbiano Chianti Classico- rich, full-bodied and spicy with notes of tobacco, earth and violets.
  • Rabble Pinto Gris- light-bodied, mellow with notes of pear, golden delicious apples and a refreshingly tart finish
  • Slow Press Lodi Zinfandel- Spicy and rich with juicy black cherry on the nose and cedar on the palate.

New Additions- December 2018

We’ve been quite busy over the past month and we have big news for the upcoming New Year!

First and foremost: We will be moving during the month of January to our new location–just across the street to the former location of The Woodstock Gallery and Frame Shop. We will begin moving mid-January and will be completely set up in our new location by February 1st. During January we will be open by appointment, so give us a call first.

And from now until December 24th we will be Open every day of the week for your shopping convenience. We will be closed on Christmas Day and the day after (Mike’s Birthday!).

We have a few new additions as well:

  • Wired By ALP Essential Oil Bracelets- These hand beaded bracelets have lava stones that act as a reservoir for essential oils. Simply dab your favorite oil or blend onto the lava stone and it will slowly diffuse into the air around you all day.
  • Sainte Victoire, Cotes de Provence, Rose- A light, crisp rose with lots of melon, a hint of almonds and a balanced acidity
  • Chateau Bonnet, Bourdeaux Blanc- A mellow blend of Sauvignon Blanc, Semillon and Muscadelle with notes of apple, pear, tropical fruits and a very clean finish.
  • Sassafras bark- Cut and sifted- great for making root beer or a spicy tea. Product of the USA. It smells Heavenly.
  • Summer Savory- Dried, whole leaf
  • Gumbo File Powder- A blend of sassafras leaf and thyme that is an essential component of Creole Cooking
  • Culinary Sage- Dried, whole leaf and Locally Grown!
  • Makrut (Kaffir) Lime Leaves- Dried, whole–an essential herb for authentic Thai cuisine–makes an interesting ingredient in gin–goes great with green tea too.
  • Tejpatta- Indian Bay Leaf- Dried, whole leaf- essential in Indian cuisine.
  • Thai Chilies- Whole, dried–great for making red curry paste, in stirfries and giving some kick to really anything you are cooking
  • Szechuan (Sichuan) Peppercorns- An essential ingredient in Authentic Chinese Cuisine especially from Szechuan Province. These are nothing like black peppercorns. Szechuan pepper are the fruit of a tree related to oranges and lemons–they are tart and cause an interesting numbing/buzzing sensation in the mouth.
  • Stevia Herb- Powdered stevia acts as a completely natural sweetener.
  • Vegetarian Gel Capsules- size 0 empty gel capsules are great for making your own supplements.

And we also have a fresh batch of functional ceramics from local potter Barbarah Robertson, including our custom- made Woodstock, VA mugs. These large, heavy-duty (and surprisingly lightweight) coffee mugs have a bright, sky-blue glaze along the upper 2/3 portions and “WOODSTOCK, VA” embossed along the bottom. We have some of Barbarah’s fluted mugs with a honey/caramel glaze, Virginia-shaped ornaments  and several platters in different finishes.

Back in stock:

  • “Betwixt” and “Cider Maker’s Barrel” hard ciders from Old Hill Cidery
  • Bluestone Vineyard’s 2015 Cabernet Sauvignon and Cabernet Franc
  • Big Hawk Premium Sake–A light, crisp Ginjo sake

New Additions- November 2018

We’ve been very busy this past month and there are lots (!) of new products gracing our shelves-

For the Pantry we now have instant Vegetarian Vegetable Soup Broth Powder, No-Beef Broth Powder, No-Chicken Broth Powder and Nutritional Yeast Powder. The “chicken” and “beef” broth powders taste and smell just like the real thing but are low in sodium, have essentially no fat and are great for making soba and other instant noodle soups on the fly. The nutritional yeast powder is actually very nutritious- high in protein and vitamins – and is made from all-natural, deactivated yeast. It smells like chicken and wild rice soup with extra mushrooms and tastes similar to miso. The yeast powder imparts a rich, meaty quality to dishes and is great for making savory broth from scratch.

And to go along with the broth powders we have Veggie Deluxe Soup Blend- a rich and flavorful blend of dehydrated vegetables and herbs that are great for making a quick stew. We also have dried Organic shiitake mushrooms and Bell peppers.

Also we now carry Organic Mushroom Gravy Mix, French Onion Dip Mix and Red Enchilada Simmer Sauce (tastes just like home made) from Simply Organic.

New: Artisan Salts from JQ Dickinson Salt Works. JQ Dickinson Salt Works makes salt from ancient brine deposits deep underneath West Virginia’s Kanawha Valley. The brine was left behind when the Iapetus Sea which covered our region 400 million years ago evaporated- so technically this is sea salt. We carry their Heirloom (plain) salt in refillable grinder jars and in bulk bags. We also have their ramp salt (lightly flavored with local ramps -a relative of onions) and Apple-Wood Smoked Salt (earthy and slightly smoky).

Back in Stock: Traditional Yellow Corn, Blue Corn and Guacamole Flavored tortilla chips from Nana’s Cocina.

On the Spice Rack we now have Organic white peppercorns, Organic dried jalapeno and Simply Organics Mulling Spice Blend- perfect for making spiced cider or mulled wine at home. Also Organic dried lemongrass (great for making tea), hibiscus and black peppercorns are back in stock. I also stashed our harvest of fresh, locally-grown lemongrass in the freezer. The frozen lemongrass works great in place of fresh in recipes like Tom Yum Goong and in curry pastes.

On the Wine Wall we now have Pinot Noir and Chardonnay from Hook or Crook. Blueberry Muffin, Blackberry Cobbler, Ras Ma Tas Apple Raspberry Wines from Peaks of Otter are back in stock as is Hugl’s Zweigelt.

And on the Beer Cart we now have “Cheeky Monkey” Belgian-Style Blonde Ale and “Cocoborealis” Triple Chocolate Stout from Chaos Mountain and Hoptimization IPA from Brothers Craft Brewing. Legend’s Brown ale is back in stock and we got a sweet close out deal on Hacker Pschorr’s Oktoberfest.

Remember the Holidays are just a few weeks away -yeah I know it’s hard to believe it’s that time of the year again. We have a ton of hand made fabric ornaments and gift tags made by Dawn Steed and lots more goodies on the way. Hopefully my latest batch of pottery will be ready to go here shortly as well. And for your four-legged friends or friends with four-legged friends we are well stocked on gourmet dog treats like Doggie Donuts and Goat Cheese Twists  from South Paws K9 Bakery-

Three Easy Stir Fry Recipes with Napa Cabbage

Napa or Chinese cabbage seems to be at it’s best this time of the year so here are three very quick and easy stir fry recipes that make use of it-

Spices for making Chinese five spice powder-

Napa cabbage is very different from the red and green cabbage you normally find at the grocery store. It is much more tender and mellow. It’s flavor is more like a mild celery than cabbage with nutty undertones and it doesn’t develop that sulfurous stench when cooked. It also keeps well once chopped and does not develop those black moldy looking spots as long as it is refrigerated.

*These recipes are loosely based on recipes from Elaine Luo’s cooking blog- – if you would like to find more authentic Chinese recipes check it out.

*The actual cooking process for this recipe is very quick- so it’s much easier to have everything prepped and ready to go.

*Chinese black vinegar, or chinkiang vinegar, is a dark, malty vinegar made from rice and wheat. It tastes very similar to a Flemish sour red ale without the bubbles.  If Chinese black vinegar is unavailable a mixture of regular rice vinegar and a balsamic vinegar, or Flemish sour or smoky brown ale is a pretty close substitute.

*Bok Choy can be used in place of Napa Cabbage. Whichever Chinese cabbage you are using the greens will cook much faster than the white rib portions- so to keep them from getting mushy they should be added just before removing from heat.


Vegetables:  Szechuan-Style Cabbage Stir fry

*Doubanjiang is a paste made from fermented fava beans (broad beans), hot chilies, salt and spices. There is really nothing quite like a quality Doubanjiang but a mixture of Sichuan Chili Oil and regular Chinese Black Bean Paste will make an effective substitute.

  • 1 tbsp each Chinese Black Vinegar, Chinese Cooking Wine and light soy sauce
  • 2 tsp each sugar (opt) and starch
  • 1 tsp sesame oil
  • 1 tsp sea salt (or to taste)
  • 3-4 green onions, sliced thin on the bias
  • 1-2 cloves garlic
  • 3-5 slices of fresh ginger
  • 1 tbsp Doubanjiang (fermented broad bean and chili paste)- pref from Pu Xian region
  • ½ tsp Chinese Five Spice powder (or to taste)
  • 1-3 dried Thai red chilies crushed in a mortar and pestle
  • Vegetable oil (pref sesame oil) as needed for coating pan
  • 1 head Napa Cabbage, sliced thin with white portions separated from the greens
  • Additional light soy sauce, ground Szechuan Pepper and thinly slices green onions to garnish


  1. In a small bowl mix vinegar, wine, soy sauce, sugar (if using), starch, sesame oil and sea salt. Sauce should be about the color of lightly creamed coffee. Set aside.
  2. In a second bowl crush the white portions of green onions as well as the garlic and ginger slices to a paste and mix thoroughly. Set aside.
  3. In a mortar and pestle mash up the Doubanjiang and stir in the Five Spice powder and Thai chilies. Set aside.
  4. In a wok or deep sauté or frying pan heat oil over medium. When nice and hot add the onion/garlic/ginger paste and sauté 30 sec or so until the raw garlic smell goes away. Add Doubanjiang/chili/ Five Spice mixture and sauté for another minute or until the reddish oil begins to separate from the pastes.
  5. Add the sliced up white portions of the cabbage, turn heat up to medium-high, stir for a minute and then add the sauce.  Continue cooking  for a minute or two until sauce thickens and turns translucent. Stir in green portions of cabbage and remove from heat.
  6. Serve hot with steamed rice and garnish with remaining green onion slices and a drizzle of soy sauce.


Pasta:  Chili Sesame Noodles

*If alkaline noodles are unavailable vermicelli or thin spaghetti will work. Tahini paste will work as sesame paste.


  1. Cook noodles in salted water until al dente. Drain, toss with a tsp of sesame oil (so they don’t glue themselves together) and set aside.
  2. In a small bowl stir remaining sesame oil, vinegar, soy sauces and water one by one into the sesame paste until it is thick and creamy. Add the salt and five spice powder and set aside.
  3. In a large wok, deep sauté or frying pan heat cooking and chili oils oil over medium. When nice and hot add the garlic paste and sauté 30 sec or so until the raw garlic smell goes away.
  4. Add the sliced up white portions of the cabbage, turn heat up to medium-high, stir for a minute then push the cabbage to the sides of the pan. Add the sesame sauce, cook for a minute then stir in the noodles.
  5. Mix everything together and cook for a minute or so until the noodles are nice and hot. Stir in green portions of cabbage and remove from heat.
  6. Serve hot garnished with fried soybeans or toasted peanuts, a drizzle of soy sauce and green onions.


Pasta:  Egg Fried Noodles In Black Bean Sauce

*Douchi are salted, fermented and spiced black soybeans. Douchi smells strangely chocolate-like with a very salty, savory flavor. There is really nothing quite like them but if you mix up some regular canned black beans with ginger, Chinese five spice powder, a lot of salt and cocoa powder it actually smells and tastes roughly similar.

*If alkaline noodles are unavailable plain ramen noodles, vermicelli or thin spaghetti will work. You can also use quinoa pasta- but you will want to rinse the noodles off after cooking as they tend to glue themselves together after draining.

  • ½ lb alkaline noodles
  • 2 tbsp sesame oil – or as needed
  • 1 tbsp Douchi (fermented and spiced black soybeans)
  • 1 tbsp each Chinese black vinegar, light soy sauce and dark soy sauce.
  • ½ tsp Chinese five spice powder (or to taste)
  • 1-2 Thai chilies, broken coarsely (opt)
  • 4 eggs, beaten
  • 1-2 cloves garlic, crushed to a paste
  • 1-2 slices ginger root, mashed to a paste
  • 1 lb shiitake mushrooms, sliced thin
  • 3-5 leaves Napa Cabbage, sliced thin with white portions separated from the greens
  • ¼ tsp sea salt (or to taste)
  • Additional light soy sauce and thinly sliced green onions to garnish


  1. Cook noodles in salted water until al dente. Drain, toss with a tsp of sesame oil (so they don’t glue themselves together) and set aside.
  2. In a mortar and pestle mash up the douchi. Add a tsp of sesame oil, the vinegar, soy sauces and spices and mix everything together into a thin paste. Set aside.
  3. In a large wok, deep sauté or frying pan heat a tbsp of sesame oil over medium. When nice and hot pour the beaten eggs into the pan. Let them sit for a minute until they begin to set up then break them up with a spoon and fry until just cooked.
  4. Push eggs pieces to the sides of the pan and pour another tbsp or so of oil into the center of the pan. Add the garlic and ginger and sauté 30 sec or so until the raw garlic smell goes away.
  5. Add the mushrooms and white portions of the cabbage, turn heat up to medium-high, stir for a minute or so then push the cabbage to the sides of the pan.
  6. Add the black bean sauce, cook for a minute then stir in the noodles.
  7. Mix everything together and cook for a minute or so until the noodles are nice and hot. Stir in green portions of cabbage and remove from heat.
  8. Serve hot garnished with a drizzle of soy sauce and green onions.

Recipes- Updated Hamburger Stroganoff

Since summer is now technically over and it’s quite cool and clammy (in these parts anyway) here is a fresh take on a savory comfort food from childhood-

Hamburger Recipes:  Updated Hamburger Stroganoff

*This is a tangier and more complex take on the classic Americana recipe. The wine and vinegar reduction brings some natural sweetness and acidity to this traditionally very heavy (and fatty) dish that complements the sour cream. The generous amount of herbs gives it some added depth.

*A Chablis, Bourgogne Blanc or Viognier work best in this recipe. TVP or Faux ground beef work well if you want a veggie version of this- and they don’t need to be browned beforehand- simply add them to the pan after the mushrooms are nice and tender.  We have Pot Pie Squares from The Little Barn of PA here in the store which work well to in place of regular egg noodles.


  1. Melt 1 tbsp of butter in a large pan over medium heat. Add the raw hamburger and sauté until nicely browned and no pink shows. Remove from pan and keep warm.

2. Add the remaining butter to the pan and melt over medium heat. Add the chopped onion and sauté until onion is soft and begins to caramelize. Crush garlic into pan and sauté until fragrant and beginning to turn golden- do not brown/burn the garlic- about 30 seconds.

3. Add the porcini mushrooms, herbs, spices, wine and vinegar and bring to a boil. Lower heat and let simmer, uncovered, until the liquid begins to condense a little- probably 10 minutes or so.

4. Add mushrooms and sauté until they start to give off their juices. Then stir in the water or broth, the flour mixture, a little salt and the ground beef and let simmer, uncovered, for a few minutes.

5. When the gravy begins to thicken remove from heat and stir in the sour cream and parsley.

6. Serve hot over egg noodles dusted with pepper and paprika and garnish with green onion or chives.

New Additions- September 2018

So we’ve added quite a bit to our selection during the month of August-

For the wine wall we stocked up on some sweet closeout deals including the following:

  • Belmondo Pinot Noir from Italy
  • Louis Bernard, Cotes du Provence Rose from France
  • Cosentino’s “The Rose” from California
  • La Puerta Torrontes from Argentina
  • Vandenberg Chardonnay from California

All $7.99 a bottle! We also have Hunt & Harvest Napa Valley Sauvignon Blanc for $8.99; Georges Duboeuf Jolie Saison Gamay for $8.99 a pop and Pouilly-Fuisse at $13.49 a bottle.

Also we now have Nero D’Avola and Pinot Noir from Stemmari of Italy and Copper Ridge White Zinfandel from California.

And for the beer cart we have Royal Jamaican Ginger Beer. This Is an actual beer with alcohol- it is not a soda.

In the spice library we now have:

  • Organic whole juniper berries- great for making bathtub gin- recipes coming soon
  • Organic rosemary leaves
  • Jamaican allspice berries
  • Organic dried minced onion
  • Organic garlic powder
  • Organic whole celery seed
  • Organic whole dill seed
  • Organic Spearmint leaves
  • Organic vanilla extract
  • Linden flowers
  • Ajwain (Bishop’s weed seed)
  • Amchur powder (dry mango powder)
  • Anardana (pomegranate seed powder)
  • Asafetida powder
  • Black mustard seed
  • Sumac -ground
  • Saffron

*We also have Fair Trade/Organic full leaf Darjeeling Tea and Organic Matcha Tea Powder.

Also new:

  • Preservative-free papaya spears from NOW Foods
  • Raw almond flour also from NOW Foods
  • Better Stevia Organic stevia extract powder
  • Appalachian Salt & Cracked Pepper Chips from Rt 11 Potato Chips

New additions

We’ve been very busy putting together our new selection of organic dry goods and exotic spices, herbs and teas!

Our Pantry area boasts a variety of hard-to-find flours and grains as well as gluten-free baking mixes, organic dried beans, rolled oats and whole wheat flour. Our shelves are packed with items such as:

  • Organic corn meal, garbanzo bean (chickpea) flour, flax seed, millet flour, sorghum flour, brown rice flour, whole wheat flour, rolled oats, bulgur wheat, red quinoa and amaranth
  • Unsweetened and unsulfered organic shredded coconut and non-alkalized organic cocoa powder
  • Organic dried black beans, Fava (broad) beans, dark red kidney beans, mung beans, navy beans and pinto beans
  • Non-GMO chickpeas and yellow split peas (chana dal)
  • Sun-dried tomatoes, dried porcini and dried portabella mushrooms
  • Arrowroot starch and gluten-free baking mixes
  • Pot pie squares and Israeli-style (pearl) couscous

The fridge is packed with dried fruit and nuts including preservative-free dates, sun-dried Turkish apricots and California walnuts. We store them in the fridge to keep them very fresh.

And we now have a spice and herb library!

We’ve amassed quite a collection of exotic spices and herbs you can’t find nearby, with everything from aniseed to turmeric, whole green cardamom, black cardamom, ceylon cinnamon, fenugreek seed, kasoori methi, Nigella, tej patta and dadag phool (black stoneflower). And our selection will be expanding in the near future.

Most of these are organic and very high quality, very fresh and very fragrant.

We also have a variety of dried herbs and flowers like German chamomile, lemongrass, hibiscus and pink rosebuds which are excellent in tea and powerful enough to be used in potpourri. The rosebuds are great in spice blends like garam masala and ras el hanout to.

And in the freezer we have whole turmeric root, galanga (galangal) root, whole Thai chilies, lemongrass stalks and makrut (kaffir) lime leaves.

We’ve also expanded our selection of gourmet oils and vinegars to include organic canola and sesame oil and Chinese black vinegar. We also have a few international items like coconut milk from Thailand, tahini (sesame) paste, tamarind paste and Chinese cooking wine.

Visit us soon and check out all of our new inventory! We’ll be holding an Open House on August 18–details to follow.