The Flour Girls Cafe and Bakery [Elizabeth City]

I think that I have found my new favorite lunch destination.

The Flour Girls Cafe and Bakery is another one of those newly opened places to eat at in Elizabeth City that I’ve been wanting to try out but haven’t gotten around to. Okay, so really they opened back in mid-2016 and they aren’t that new but new enough that I don’t feel bad about taking so long to try them out.

The Flour Girls Cafe and Bakery serves breakfast and lunch along with a delicious looking assortment of baked goods – they also cater and can do special order cakes/cookies. On top of everything else, they host cookie/cake decorating classes! The owners were winners of the 2016 Jump-Start Elizabeth City Downtown Business Plan Competition which works to bring new businesses to the downtown area.

For lunch I order the half of the Pilgrim sandwich [turkey, provolone cheese, pesto, cranberry sauce, and maybe on homemade bread]. It’s served with house pickles and your choice of sides – I went with chips.

Let’s start with the pickles. I cannot say enough about their house pickles. Those suckers are delicious. I could eat a whole jar full. After eating a couple, I knew that I needed to share some with my boyfriend (he loves pickles) but the thought of those tasty little nuggets sitting just feet away from me right now is torture. The pickles are a perfectly balanced blend of sweetness and crunch. I’m not a pickle aficionado (other than the sweet pickles that my mom makes) but these may be bread and butter type pickles?

Ordering the half size of a sandwich gives you plenty of food in my mind. My sandwich was delicious and in each bite I was able to snag a little turkey, a little pesto, a little cheese and cranberry sauce. The bread is crisp and serves as a great vehicle to transport everything into the mouth.

Being in a bakery, I of course had to order dessert so I went with one of their daily cupcakes – this one had a delicious lemon frosting (with lemon zest flecked throughout it) and coconut flakes. The cupcake itself wasn’t dry or crumbly, the frosting wasn’t too sweet and even better, they added a logical (i.e. proportionate) amount of frosting on top!

Since I only had the opportunity to run down there on my lunch break, I called in my order ahead of time. There is plenty of seating available in the cafe however and the service was quick. Everything was nice and clean and if I were to find out that they had free WiFi, I would make this my morning place to bring my laptop on the weekends (note to self: look into that update: they do!).

Located in downtown Elizabeth City, right on the waterfront, this is a great place to stop, grab a bite to eat, and mosey around some of the little shops in town. You should definitely give it a shot!

The Flour Girls Cafe and Bakery
102 Water St.

Elizabeth City, NC 27909
Monday 7:30 am to 5:00 pm
Tuesday – Friday 7:30 am to 3:30 pm
Saturday 8:00 am to 2:00 pm

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Food in Jars Mastery Challenge: Salt Preserving

Guys, I kicked butt on Sunday. I swiffered the walls (to get rid of cobwebs), scrubbed the toilets spotless, picked up dog poop in the backyard, swept/vacuumed/swiffered the floors, planted my tomato seeds, made the beds, did laundry AND did the dishes.

But somehow during all of that I found the time to process almost 13 total pounds of lemons I had purchased from Lemon Ladies Orchard. Based in California, Lemon Ladies Orchard offers delicious and fragrant meyer lemons which are Certified Naturally Grown.

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My first order – a 3 pound box.

Earlier in the week I made lemon bars, following it up with a lemon pie on Saturday. My big “lemon” day was on Sunday when I canned a lemon and ginger concentrate, dehydrated lemons, and made a lemon and rosemary salt for the Food In Jars mastery challenge.

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Starting the dehydration process.
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Done!
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One of 3 1/2 pint jars of a lemon and ginger concentrate.

I love canning and trying to preserve as much of my garden harvest as I can. I tend to stick to jams/soup bases/pickles but am always looking for ways to expand my skills. When I came across the year-long food preservation mastery challenge hosted  by Food in Jars earlier in the month, I knew I had to participate. The challenge focuses on a different skill each month.

Calendar of Preserving Skills

January – Marmalade

February – Salt Preserving

March – Jelly OR Shrubs

April – Quick Pickles

May – Cold Pack Preserving

June – Jam

July – Hot Pack Preserving

August – Low Temperature Pasteurization

September – Fruit Butter

October – Drying and Dehydration OR Pressure Canning

November – Fermentation

December – Fruit Pastes

Though I missed out on January, I was excited to hop right in with February’s challenge of Salt Preserving. Since I already have a jar of preserved lemons hanging out on top of the fridge that I started back in January, I decided to create a citrus salt.

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As I was making my lemon and ginger concentrate, I zested each lemon before juicing them. I spread the zest out on a pan and added coarse Kosher salt, mixing until I found the ratio I liked. I decided to make it a little heavier on the zest than on salt to reduce my overall salt intake. Using some fresh rosemary from my mom’s house, I clipped rosemary into small chunks, mixing them into the zest and salt mixture.

I’m letting it sit until dry (which if you are in a rush, you can heat it in the oven on your lowest setting until dry), stirring it around whenever I venture into the kitchen. It’ll probably take about 2-3 days for the mixture to dry before I place it in a jar.

I’m excited to use this salt mixture the next time we cook some of our Alaskan halibut. Lemon Ladies Orchard also included some fresh Bay leaves in my box and I can’t wait to use those as well.

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