In this Issue

	FALL!
	FAQ's of the New Store
	Recipe of the Month

Foxfire October 2007 Newsletter

Hello Everybody!

Welcome to fall. This truly is my favorite time of year. Football season is here (GO PACKERS!), baseball playoffs are beginning (the Brewers were so close), and most of all, hot tea tastes better than ever. There is nothing better than sitting on the couch, your favorite magazine in one hand and a steamy cup of Foxfire Tea in the other. Just the thought of that makes me want to open a tea retail store. Oh yeah, we are opening a tea retail store. After a summer of camping, traveling and catching up with friends we are ready to open the new store. The Grand Opening of our Foxfire Teas retail store is slated for October 9^th.

FAQ's of the New Store!

What are you going to sell at the retail store?

I am glad you asked. We will be selling loose-leaf tea, teapots, tea accessories and locally made goods that may or may not have anything to do with tea. We will most likely not have all these things on opening day, but they will arrive over time.

How are you going to sell your tea?

Unlike the cafe', we will now be selling our tea in 1, 2, 4, 8 and 16 oz increments. We will no longer be selling our tea in tins. So feel free to start putting nails and paperclips in them.

What are the hours that you will be open?

To start off we will be open Tuesday-Thursday from 11-5pm.

What forms of payment do you accept?

We will only be taking cash or check for purchases for the time being.

Where are you located?

Our address is:

2505 SE 11^th Ave., #105
Portland, OR 97202

Google Maps Link

We are located in the Ford Building (a huge brick building on the south corner of SE 11^th and Division Street). Our space is caddy corner to Genies cafe'. When you get here, stay on 11^th and take your first right into the parking lot. If there is no parking, you can park across the street in another parking lot or find street parking. We have access from the parking lot. Look for the red door closest to SE 11^th .

Recipe of the Month

Katherine and I made these spring rolls the other night for dinner. They are so good. We baked them, but you could also fry them. We also brushed them with sesame oil before baking them (next time I would use butter).

Black Tea Spring Rolls with mushrooms and mango chutney dipping sauce

• 1 tsp black tea leaves (preferably Lapsang Souchong)
• 1 tbsp sesame oil
• 3 shallots, chopped
• 1 clove garlic, minced
• 1 lb of mushrooms, chopped (we used oyster and chanterelles)
• 8 oz extra-firm tofu, crumbled
• 2 handfulls of spinach leaves, stemmed and chopped
• 2 tbsp shoyu sauce (similar to soy sauce)
• 12 (6 inch) wonton wrappers
• 2 tbsp melted unsalted butter or sesame oil

Mango Chutney Dipping Sauce

• 3/4 cup prepared mango chutney
• 1/4 cup apple cider vinegar
• Pinch of ground black tea leaves

Directions:

Preheat oven to 400°F.

Grind the tea into a fine powder with a mortar and pestle or in a spice grinder. Heat the sesame oil in a large skillet over medium-high heat, add shallots, garlic, and mushrooms, and saute for 5-6 minutes, until mushrooms release their moisture and cook down a bit. Gently stir in the tofu, spinach, and shoyu until the shoyu is evenly distributed. Taste and add more shoyu a bit at a time if need be. Season with a few big pinches of the ground black tea, but reserve a generous pinch for use in the dipping sauce.

To Assemble the Spring Rolls, approach them as though they're a smaller version of a burrito. Place wrapper in front of you so it looks like a diamond. Put a couple tbsp of filling a short distance in from the corner nearest you. Take that corner and fold it over the filling, then roll it once away from you. Fold in the left and right corners, then continuerolling away from you. Dab a bit of water on the inside of that last loose corner to seal.

Arrange the spring rolls seam down on a baking sheet, brush with melted butter, and bake for ten minutes, turning each roll halfway through to get both sides brown and crispy.

Make the dipping sauce by whisking the chutney, vinegar, and ground tea together in a small bowl. Serve the spring rolls hot, with the dipping sauce alongside.

Makes 12 rolls

We found this recipe in Super Natural Cooking by Heidi Swanson. We really love this cookbook and would recommend picking up a copy at your favorite bookstore.

Thanks!

We would like to thank everyone who has been purchasing tea from us over the last few months. We really appreciate your business.

Cheers!

Quinn

foxfireteas@hotmail.com