The Corner Chronicle
Chimacum, Washington, Wednesday September 19, 2018
Corner Wishes Contentment to all this Thanksgiving!
November 13th, 2011 by Katy McCoy

An Early Thanksgiving Greeting from all of us at Chimacum Corner Farmstand!  We’ve said it before — we couldn’t run this store without your patronage and support, so thank you, thank you, thank you!  This is one amazing community we are blessed to live in. You’ve already ordered your turkey and produce. Thank You!  Now we’re putting those last minute items like whipping cream, butter, and wine on special.  What’s more… if you click here, 3 crowd-pleasing recipes await you!

Items on sale Nov 16 – 22:

  • ALL Cardonnays and Pinot Noirs
  • ALL Soup Stocks
  • Canned Cranberry Sauce
  • Canned Pumpkin
  • Meadowbrook Butter
  • Organic Valley Whipping Cream
  • Hot Ground Sausage from Quilcene’s Wildwood Farm

And for you, Three Thanksgiving Recipes:


Lindsay, our retail manager, is a vegetarian.  The other day when I caught her reminiscing about her dad’s stuffing, I think I detected a crack in her resolve, or at least a certain longing. Thank you Lindsay for sharing.  Sounds absolutely delicious.


  • 1 lb ground sausage
  • 1 cup diced bacon
  • 1 lg onion chopped
  • 1 cup chopped celery
  • 8 oz mushrooms sliced
  • 2 apples peeled & diced
  • 1 cup chopped parsley
  • 1 tsp sage
  • 1 tsp thyme
  • 16 oz (1 pound) bread in cubes
  • 2 cup chicken broth
  • salt and pepper


Saute the first 9 ingredients in a large skillet until cooked, then stir in the broth and bread. Pour into a bowl, cover, and let cool.  Spoon into a greased 2 qt casserole and bake at 350º for 1 hr.  Enjoy!


PEAR AND CRANBERRY CHUTNEY – makes about 5 cups

The pears have been yelling at me from the produce shelves at the Corner. So, I unearthed this yummy recipe for a cranberry and pear chutney as an offering for your Thanksgiving table. Heidi


  • 2 pounds of your favorite pears
  • 2 cups fresh cranberries
  • 1 onion, peeled and finely chopped
  • 1 cup light brown sugar
  • 2 teaspoons yellow mustard seeds
  • 1 cinnamon stick, broken into a few pieces
  • 3 cloves
  • 3 cups white wine vinegar
Three easy steps:
  1. Peel, core, and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
  2. Place pan over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours. Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
  3. Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.


We giggled about green bean casseroles laced with fried onions at the staff meeting this week – and then all admitted we love this tradition. Here’s my rendition. Heidi


  • 4 slices sandwich bread, each torn into quarters
  • 2 Tbsp. butter, softened
  • 1/8 tsp. ground black pepper
  • 3 cups canned fried onions (6 oz, about one can)
Beans and Sauce
  • 2 pounds green beans, ends trimmed, and halved
  • 3 Tbsp. unsalted butter
  • 1/2 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2 inch ieces
  • 3 medium garlic cloves, minced or pressed (1 Tbsp)
  • 3 cups mushrooms soup
  • Ground black pepper
  • Salt
  1. Adjust oven rack to middle position and heat oven to 425 degrees
  2. For the topping: Pulse bread, butter & pepper in a food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
  3. For the beans and sauce: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 Tbsp. of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
  4. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 tsp. salt, and 1/8 tsp. pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add 3 cups of mushroom soup. Cook for about 5 minutes. Season with more salt and pepper to taste.
  5. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13×9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.