The Hills Market Blog
Homestead Beer Company
Just in! Our shelves are stocked with six packs of Homestead 1805 IPA and Tenpenny Amber Ale! We couldn't be more excited to get a few cases of Homestead's first Columbus delivery of their craft beer! Stop in and stock up for the weekend. While supplies last.
Homestead's 1805 IPA is old world meets new world with this combination of American hops and barley with a European yeast. The Centennial hops produce a citrus and orange aroma combined with a light, drinkable body and a delicate, lacy head.
The Tenpenny Amber Ale is also a crowd favorite! Tenpenny Ale balances sweet, caramel malt with a mildly bitter, fragrant hop nose. Underneath those flavors lurks a powerhouse yeast that contributes the classic ale ester profile rather than the too clean flavors in modern beer. Tenpenny Ale is unpasteurized and never filtered, it’s beer the way it was intended to be
I raved about this estate last year and I was thrilled to see these 2011s show so well. They are outstanding across the board.
Flavors of Fall
School has started and football is near. That can only mean one thing for our beer department, Fall beers are here!
Watermelon Salad with Feta & Mint
6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt
Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.
Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
Summer isn't over yet! Try this trio of white wines, guaranteed to satisfy your palate from these last warm weeks of summer into the cooler months of fall. And, they're new!
Tomato Salad with Red Onion, Dill and Feta | The Kitchn.com
1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese
Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.
Photo and Recipe Credit:
A Trifecta of Closeouts! So nicely priced, you'll want to try all three.