Monthly Newsletter
September 2010 Newsletter
Events
September 4
We will be hosting a special event at the restaurant at 6 PM. We will have limited seating. Please call for reservations.
September 5 from 11 AM to 1 PM
Brunch in the Park.
Shikellamy State Park Marina.
The Ann Kerstetter Band will be performing.
Menu: Sausage and potato strata, zucchini bread, fruit salad.
$8 full, $4 half.
September 25 from 8:30 Am to 4:30 PM
Selinsgrove Street Fair
More information is available at selinsgrove.net
We will be closed all day so our staff can enjoy the festivities.
September 28 from 6 to 8 PM
Community Dinner at Emma's
October 2 from noon to dusk
Little Buffalo Music Festival at Little Buffalo State Park
September Community Dinner
Tuesday, September 28, 2010 from 6 to 8 PM
Flora Eyster, flutist, will be performing, thanks to a grant from the Pennsylvania Partners for the Arts.
This entertainment was supported in part by the Pennsylvania Council on the Arts, a state agency funded by the Commonwealth of Pennsylvania and the National Endowment for the Arts, a federal agency.
Menu: meatloaf, roasted potatoes, green bean casserole, pear tart.
Remember, community dinner is provided by donations, so please come out and offer your support!
September Specials
$5 Lunch Specials
1. Soup and Sandwich
1. Soup and Sandwich
2. Roasted Beet Salad: beets, walnuts, goat cheese, onion, greens, white balsamic dressing.
3. Pear and Apple Pizza: pears, apples, walnuts, onion, blue cheese, white balsamic on a pita crust.
Dessert
Pear and Apricot Tart. 4.75
Dinner Specials (served with bread and a side salad)
1. Autumn Salad: chicken, butternet squash, cranberries, walnuts, sweet and sour dressing (cup of soup included instead of a side salad). $10.00
2. Stuffed Acorn Squash: pears, walnuts, blue cheese, onion, and quinoa with a vegetable on the side. $10.00
3. Sweet and Sour Autumn Chicken: quinoa, chicken, butternut squash, cranberries, walnuts, sweet and sour sauce, onions, blue cheese. $14.95
4. Lamb Kabobs with Parsley-Mint Pesto: skewered with onion, pepper, and tomato and served over brown rice. $17.95
Food Focus: Pears
You might think it's too early for pears, but the fall harvest season has arrived. Picking the fruit just before it is ripe extends the shelf life and prevents them from becoming gritty in texture.
Pears are an excellent source of dietary fiber and vitamin C, most of which is contained in the skin, so make sure to use the whole fruit!
Pear Butter to Can
2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1 teaspoon grated orange rind
1/3 cup orange juice
1/2 teaspoon ground nutmeg
To prepare pulp, quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add remaining ingredients and cook until think, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, hot, into hot canning jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in a boiling-water bath at simmering temperature. Cool. Test for seal. Store.
We are now on Twitter and Facebook!
Emma's now has a Twitter account! Search for us under EmmasFood4Life. This is a great way to stay informed about what's going on!
We also have a Facebook account up and running. Become a fan to receive reminders, see pictures, and stay up-to-date on events and specials!
