mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri9AM - 6PM
sat9AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 7PM
tue10AM - 7PM
wed10AM - 7PM
thu10AM - 7PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 8PM
fri10AM - 8PM
sat9AM - 8PM
sun11AM - 6PM
mon10AM - 8PM
tue10AM - 8PM
wed10AM - 8PM
thu10AM - 8PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 7PM
tue10AM - 7PM
wed10AM - 7PM
thu10AM - 7PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 7PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri9AM - 6PM
sat9AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 7PM
tue10AM - 7PM
wed10AM - 7PM
thu10AM - 7PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 8PM
fri10AM - 8PM
sat9AM - 8PM
sun11AM - 6PM
mon10AM - 8PM
tue10AM - 8PM
wed10AM - 8PM
thu10AM - 8PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 7PM
tue10AM - 7PM
wed10AM - 7PM
thu10AM - 7PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 7PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
... Our favorite foods! Food is universal because everybody’s got ta eat! And the last two months of the year are filled with more than their fair share of family meals, work gatherings, special outings to favorite restaurants, tins filled with homemade cookies and fudge, and the anticipation of food traditions handed down from generation to generation ...read more
At Home | Recipes
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The holiday season provides us plenty of reasons and opportunities to give a good hug. And what better gift is there to give this time of year? ...read more
At Home | Mast Family Favorites
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Ah, the holidays. Perhaps a better reference would be Food-a-Paloosa! Think about it. Beginning at Thanksgiving and running through New Year’s Day (or Old Christmas on January 6 if you’re so inclined), can you name one gathering that does not have a food component? Office lunches, holiday open houses, neighborhood gatherings, Secret Santa get-togethers, Christmas parties... The list can be staggering. And that’s OK. Nothing brings a group together better than a good meal. So, let us prepare to lay a beautiful table and fill it with tasty fare from the best cooks around. ...read more
At Home | Recipes
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... Our favorite foods! Food is universal because everybody’s got ta eat! And the last two months of the year are filled with more than their fair share of family meals, work gatherings, special outings to favorite restaurants, tins filled with homemade cookies and fudge, and the anticipation of food traditions handed down from generation to generation ...read more
At Home | Recipes
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Even before we bought the Mast General Store, we were taken by the beauty of Valle Crucis. We’ve heard people describe the drive out Broadstone Road as traveling through a time portal. In the 1970s, fields in the river bottoms would be filled with tobacco, cabbage, or high with hay to feed cattle that were grazing in the summer pasture. ...read more
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The lucky few who have seen the Earth from a different perspective – astronauts - all echo the same viewpoint upon their return. Yuri Gagarin, a Russian cosmonaut and the first human to go to space, commented, “Orbiting Earth in the spaceship, I saw how beautiful our planet is. People, let us preserve and increase this beauty, not destroy it.”
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Fall finally made it, and with that, it’s time to pick over the tomatoes, beans, peppers, and whatever else you might have lingering in your gardens one last time. You’ll want to savor what you can as it’s fresh off the vine, but what do you do with the excess? We have a few ideas.
It’s hard to believe that in the next few weeks, we’ll be waving goodbye to good tomatoes. Most of those you pick up at the grocery store during the winter months are nothing more than placeholders until next summer. Here’s a quick recipe courtesy of the Splendid Table to take your excess tomatoes and make them into a treat to enjoy around Christmastime.
Candied Tomatoes
Ingredients
Tomatoes
Olive oil
Salt
Pre-heat your oven to 400°. Cut your tomatoes – in half for "tommy toes" (some folks call them cherry tomatoes), quartered (or smaller) for larger tomatoes. Place them on a cookie sheet or flat baking pan. Cover the tomatoes with olive oil then sprinkle with salt. Bake on the middle rack for 30 minutes. Reduce the temperature to 350° and bake for another 30 minutes. Then, reduce the temperature one more time to 300° and bake for another 30 minutes. Your tomatoes will be “candied” and reduced a bit. The skins may start to brown a bit, and that means they are done. Let them cool and try not to eat them all as you’re pulling them off the pan to store (it’ll be hard, trust me, but remember, you want to enjoy this treat at the end of the year).
Put in freezer containers with wax paper in between rows. They will freeze for up to three months.
Frozen Peppers
It’s awesome to have peppers on hand for making spaghetti sauce or a breakfast omelet. You don’t have to run out to the grocery store, just use some of the last ones from your vines. Wash and dry your peppers. Then cut and seed them. Chop into small pieces and place on a baking sheet. Make sure that pieces don’t touch each other, then put in the freezer uncovered overnight. Remove the next day and store in a freezer bag or container. You’ll have peppers ready for winter stews, soups, and other goodies.
Tomato Salad
Ingredients
Tomatoes
Balsamic Glaze
Shredded Mozzarella (or better yet, fresh Mozzarella)
Olive Oil
Fresh Basil
Cut your tomatoes like you’re making a sandwich or maybe a little thinner. Layer them around the plate, then drizzle with glaze and olive oil. Add shredded mozzarella, then layer on more tomatoes, glaze, olive oil, and mozzarella. Top with fresh basil. Salt to taste.
Winter is a long and “tomato-less” season, so enjoy them now while you can.