August 2013 Newsletter

It’s Blueberry Time! 

August is the month when local blueberries are ripe for harvesting.  Look for a variety of blueberry inspired items in the store during the month.

Reminder:  Angela’s summer hours start on July 1st.  From July 1st through Labor Day our hours are:

Monday – Friday         9:00a.m. to 6:00p.m.

Saturday                      9:00a.m. to 1:00p.m.


Wines of the Month:


Sincerely – wines from South Africa.  From the Neil Ellis family of vineyards which has been making wines for over 40 years.  Both wines are perfect for summertime enjoyment.

Sincerely Sauvignon Blanc

Winemaker Notes:  This 2012 vintage wine exhibits flavors of tropical fruit with herbaceous overtones.  An overall elegance and delicacy is followed by a long flavorsome finish.

Sincerely Shiraz

Winemaker Notes:  This 2010 vintage wine offers aromas of dark ripe fruit, pepper and spice complemented by plummy notes.  Well balanced oak supports flavors of cherry, plum and fruit cake with a sweet mid palate on the finish.

August Special: $10.95 per bottle or 2 for $19.90 

Pasta of the Month:

Tri-color Cheese Tortellini – this colorful and flavorful pasta makes a great pasta meal as well as a delicious pasta salad for your summer cookouts.  Available in our freezer case.

1 lb. package              $6.95

Cheese of the Month:

Blueberry WindsorDale 

The Vermont Farmstead Cheese Company in South Woodstock, Vermont is the producer of award winning unique and excellent cheeses.  With a hint of tart apple, a honeyed aftertaste and a firm, flaky texture, WindsorDale (made with raw whole milk) is the perfect cheese to add sweet bursts of luscious fruit.  Whole wild blueberries are added so their mellow sweetness will surprise you again and again.  A wheat, sesame, or even a pumpkin flavored cracker made ideal accompaniments.  WindosrDale cheese pairs extremely well with a Gewurztraminer or chardonnay.

August Special @ $15.95/lb.

Wine and Food Tastings:

Friday August 16 – Wine tasting with Dennis from Vinlandia Wines.  3:00 to 6:00 p.m.

Friday August 30 – Wine tasting with Mike from Crush Wines.  3:00p.m. to 6:00p.m.


Check our website or facebook for additional tastings or updates during the month.

What’s New at Angela’s

Stonewall Kitchen Cheese Sticks – perfect for serving with soup or salad or just by themselves with a cocktail.  Available in 3 flavors:

  • Aged Parmesan
  • Romano Herb
  • Cheddar Asiago

4 oz. pkg                     $5.99

Three Acre Kitchen Blueberry Balsamic Finishing Sauce – from Hopkinton, NH.  A delightful and sophisticated dessert topping as well as a glazing sauce for meats, fish, and vegetables.  Combine it with Three Acre Kitchen Balsamic Vinaigrette to create a slightly sweet and tangy salad dressing.  Low sodium and gluten free.

8.46 oz. bottle             $8.75  

Bindi Sorbetto All natural, fat free and dairy free this sorbetto is a perfect accompaniment to fresh fruit or with other dessert favorites.  Available in two flavors:

  • Lemon Sorbetto – made from the juice of sun ripened lemons from Sicily.
  • Mango Sorbetto – bursting with luscious sweet fruit flavor that will instantly transport you to the balmy tropics.

1.5 pt.              $3.99

Tate’s Bake Shop – gluten free cookies.  Adding to their already tasty gluten free chocolate chip cookie, Tate’s is now offering two new flavors of gluten free cookies.

  • Ginger Zinger Cookies
  • Double Chocolate Chip Cookies

8 oz. pkg.                    $4.99

In-Store Special of the Month

Stonewall Kitchen Wild Maine Blueberry Jam – this perennial favorite.  Just sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon are what Stonewall Kitchen uses. Bursting with tiny, hand-raked Maine blueberries to enhance your favorite morning bread. Perfect to spread on pancakes, enjoy an extra special pb&j, or surprise someone with breakfast in bed!  Gluten free.

12.5 oz. jar                  $6.50

Regular price $7.50,  save $1.00

Recipe of the Month

Hot Blueberry WindsorDale Dip with Toasty Bread



1 (8 ounce) block of cream cheese softened

8 ounces Vermont Farmstead Blueberry WindsorDale, freshly grated

¼ teaspoon nutmeg

1 heaping cup of fresh blueberries

1 loaf of French bread, sliced

2-3 tablespoons olive oil



Preheat oven to 375 degrees F.  Place two oven racks on the middle and lower level.  Slice bread and place on a baking sheet, drizzling it with olive oil.

In a bowl, mix cream cheese with grated Blueberry WindsorDale and nutmeg.  Fold in blueberries.  Place in an oven-safe dish, then set on the top oven rack.  Bake for 30 – 35 minutes, or until cheese is hot, golden and bubbly, and blueberries are bursting.  At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4 – 5 minutes.  Serve immediately.