BON APPETIT PIZZA
PEPPERIDGE FARM MICROWAVABLE GARLIC BREAD
Pepperidge Farm Microwavable Garlic Bread has taken a bite out of the ‘Time Crunch’ of cooking everyday meals for the family!
Utilizing QuiltWave technology to inflate and channel moisture away from the bread while cooking creates delicious garlic bread in under four minutes! Perfect for quick weekday meals!
Pepperidge Farm new Microwavable Garlic Breads are available in Traditional Garlic or with Mozzarella, both flavors are prepared in less than four minutes in the microwave and are perfect complements to any meal! The QuiltWave Technology browns, crisps and evenly cooks the Garlic Bread in a fraction of the time of traditional breads.
Look for both varieties in the Frozen Food aisle with the other Frozen Garlic Bread offerings. Written By: Ellie Wilson, MS, RD Senior Nutritionist, Price Chopper Supermarkets
Mapledale Farm, Berlin, NY
Local Dairy of Distinction
Tucked way back (I mean way, way back)in the Taconic mountain range above Berlin, NY, is Mapledale Farm. Located on Greenes Brook Rd, the Green family have been dairy farmers here for 6 generations. We met John Green and three of his children on May 27th, who shared their passion for dairy farming with me and showed us how they care for their cows, their land and their milking operation to meet their own ever higher standards, as well as all of the standards put in place by their processing partner, Garelick Farms/Dean Foods, and the myriad of regulations that govern dairy production. This farm has 445 milking cows, and 365 young stock, which are not yet being milked. On average, Peter and their family and staff (about 20 people altogether) milk about 400 cows per day – twice per day, every day, Christmas Day, bad weather day – no breaks. It takes them 6 hours for each round of milking.
It was a pretty warm, windy, dry day – and that is important, because if cows get too warm, they don’t produce milk very well. Huge fans were running across the entire barn, and may even run in winter, as the cows collective body heat warms up the barns. Cows can also get sunburn, so the farmers may keep them inside to protect them on hot, sunny days. These cows are in an open stall barn, which allows them to move around, eat when they want, drink when they want and lay down when they want. That is also key – cows only make milk when they lay down! (So much for the old myth about rain coming when they are laying down –now we know what is really going on!) They are also grass-fed and roam pastures – the hills around the farm were dotted with groups of cows, and the farm has to move the cows through a series of fields to allow grass to grow back.
Mapledale grows much of the forage and food for the cows – grass, alfalfa and corn silage is the base of the cow’s diet, but they also get soy meal, citrus pulp, and cottonseed. In fact, the cows have their own nutritionist! I met Bill Badgley, who helps dairy farmers feed their cows so well, they have strong immune systems and good health, which protects the cow and enhances the flavor and quality of the milk. They also have their own doctor, large animal veterinarian Carie Telgen, who shared that the goal of feeding is for each mouthful to be a complete meal for the cow. They know they are doing a good job in part because their processing partner, Garelick Farms, can evaluate the milk and let them know how they are doing with nutrition and flavor quality. John Green shared this is a key part of making sure his cows are getting the best care he can give them.
Check back on the blog for the rest of the Mapledale Farm story – quality is built into every step of their work for the great milk on your table. Written By: Ellie Wilson, MS, RD Senior Nutritionist, Price Chopper Supermarkets
Dairy is Delicious – June is Dairy Month
I love milk. It is delicious and refreshing. I grew up drinking milk multiple times per day, and I still do. I have long written about the health and nutrition benefits of milk – it is a good source of high quality protein, and contains 9 essential nutrients (nutrients we must get from food for healthy bodies). It is also one of the easiest, fastest and most economical ways to improve the nutrition quality of any meal, and a great sports recovery drink. I have worked in many ways to educate all ages that milk is a powerhouse and pantry essential. What I haven’t done is traced milk’s journey from cow to cup – until now!
June is Dairy Month, and Price Chopper has a lot of delicious items to offer in the dairy case, leading with wholesome, fresh milk. What is far less well known is how Price Chopper is woven into the fabric of local dairy farming, and what it takes to ensure the highest quality milk gets from the dairy farm to your table. I will be highlighting dairy foods and how Price Chopper brings the best to your table for the whole month of June – it will be a delicious journey and great way to learn more about dairy farming.
It starts with the cows, of course! I reached out to the American Dairy Association and Dairy Council, which works with dairy farmers across New York State, and they connected me to a local dairy farm and milk processor, so I could follow Price Chopper milk from cow to cup.
Some dairy facts to get us started:
- Over 98% of dairy farms are family owned and operated.
- Milk is New York’s leading agricultural product and is produced all across the state. Production in 2012 was 13.2 billion pounds. (One gallon of milk is about 8 pounds.) New York is the nation’s 4th leading producer. Keeping it local throughout our footprint, we also offer milk from Pennsylvania and Massachusetts.
- The average number of cows on a dairy farm is about 110, but ranges from 20 to 600 or more.
- Milk is picked up multiple times per day from local dairy farms, 7 days a week.
- Milk is both a product and an ingredient – the base for butter, cream, half and half, yogurt, cottage cheese and a variety of other cheeses and products.
- Sustainability is integrated throughout milk’s journey – caring for cow, farm, and environment are essential to the health of the industry.
Kickoff Dairy Month with the Great American Milk Drive
BUSH’S NEW BROWN SUGAR HICKORY BAKED BEANS
JONES ALL NATURAL FULLY COOKED GOLDEN BROWN CHICKEN SAUSAGE
Visit our Meat Department and see what’s new from JONES DAIRY FARM: Jones All Natural Fully Cooked Golden Brown Chick Sausage Links.
All natural, no binders, fillers, preservatives or artificial ingredients. No MSG or nitrates and Certified Gluten Free. It’s a great source of lean protein, with 9 grams of protein per serving and 75% less fat than precooked pork sausage.
Wait until you see how good it tastes! Jones Dairy Farm is a sixth generation, family owned business in Fort Atkinson, Wisconsin. It was founded in 1889 by Milo Jones, inspired by his mother’s all natural homemade sausage recipes. The Jones family has just celebrated their 125 year anniversary and still makes sausage with the same recipes that inspired Milo 125 years ago. Find Jones All Natural Fully Cooked Golden Brown Chicken Sausage in the Frozen Sausage section of the Meat Department and enjoy with no guilt! Current CEO, Phillip Jones, guarantees you won’t be disappointed. Written by Jane N. Golub Director In-Store Marketing ProgramsBUSH’S NEW SWEET HEAT BEANS
BUSH’S SWEET HEAT SWEET & SPICY GRILLED CHICKEN
BUSH’S NEW SWEET HEAT BEANSBush Brothers introduces a new limited-edition baked bean! BUSH’S 22 oz. Sweet Heat! Through September 2015, Bush’s will be offering their new Sweet Heat Beans, made with red beans, onions and serrano’s in a sweet and spicy chili sauce. For a quick and delicious dinner, simply heat and serve Bush’s Sweet Heat Beans with your favorite protein or vegetable. This unique baked bean offer from Bush’s is packed with flavor and is so delicious that friends and family will ask for seconds! For delicious recipes, such as Bush’s Sweet Heat & Spicy Grilled Chicken, visit: BushBeans.com Look for Bush’s New Sweet Heat Beans, for a limited time, in the Baked Bean aisle. BUSH’S SWEET HEAT SWEET & SPICY GRILLED CHICKEN Servings: 4 Preparation Time: 5 minutes Cooking Time: 20 minutes Ingredients: 2 teaspoons Kosher salt 1-1/2 teaspoons Brown Sugar 1/2 teaspoon Smoked Paprika 1/4 teaspoon Cayenne Pepper 2 Tablespoons Extra Virgin Olive Oil 4 Boneless, Skinless Chicken Breasts 1 can (22 ounces) BUSH’S Sweet Heat Beans
1. Combine salt, brown sugar, paprika, cayenne pepper and olive oil in a small bowl and whisk. 2. Place chicken breasts in 1-gallon zip-top bag. Pour marinade over top, close bag and turn chicken breasts until evenly coated in mixture. 3. Place bag in refrigerator for at least 30 minutes. 4. Lightly oil grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear and internal temperature of chicken is at least 165 degrees F. Watch carefully to prevent burning. 5. Serve with BUSH’S Sweet Heat Baked Beans
CLIF ORGANIC TRAIL MIX BARS
CLIF Organic Trail Mix Bars are great-tasting certified USDA organic snack bars crafted with wholesome nutritious ingredients like fruit, whole nuts and chunks of dark chocolate. CLIF Organic Trail Mix Bars deliver a delicious snack that is certified USDA organic, gluten free, 200 calories or less and are a good source of fiber. CLIF Organic Trail Mix Bars are available in the following varieties: Dark Chocolate Almond Sea Salt Coconut Almond Peanut Cranberry Almond Wild Blueberry Almond Dark Chocolate Cherry Almond Dark Chocolate Peanut Butter Dark Chocolate Pomegranate Raspberry CLIF’s commitment to helping create a more sustainable food system means CLIF Organic Trail Mix Bars are certified USDA organic. Look for CLIF Organic Trail MIs Bars in the Nutrition Bar section! Written by Jane N. Golub Director In-Store Marketing Programs
OFF! CLIP-ON and OFF! MOSQUITO LAMP
Raid® KILLS BUGS DEAD!
STORY FARMS – Catskill, NY
The day was warming up as dietetic intern Kelly Smith and I pulled into Story Farms. Our first impression was that it was beautiful – fields ready to plant, high top green houses on one side, big old classic red barn on the right.
We met with James Story, part of the family team that includes his father Jim, brother Mark, and his uncle Matt and cousin Matthew. The farm is over 100 years old, and they farm over 700 acres. One brother and a cousin handle the dairy side of the farm, with about 40 cows. Like most of our farmers, his family started working with Price Chopper by delivering to local stores. They have worked with Price Chopper for over 10 years.
This is a very diverse farm -potatoes are one of their main crops, as well as sweet corn, tomatoes, peppers, winter squash, and pumpkins. They also grow timothy, alfalfa, hay and field corn. The high top greenhouses in their fields are a little unique – these are a somewhat portable design, and they are built every year in a new place on the farm, to protect the health of the soil and plants. They were just planting the tomatoes that day, a little behind their schedule because the windy weather over the course of the previous week had prevented them from putting the plastic over the ribs of the building.
James shared that this is the first of three plantings for tomatoes – one high top greenhouse planting, and two in the fields later in spring and summer. They also plant sweet corn, which is his favorite vegetable, eaten raw, right from the field. When asked how we can help people eat more of our great produce, James offered he thought the best way would be to show them how easy it is to enjoy it, and that the prep really only takes a minute or two.
Story Farms is always checking out new varieties of crops, and they embrace their tried and true varieties as well. James shared that he loves farming – there is something different to do every day. They all looked pretty busy, so we kept our visit short and sweet, but we will be back to see how pretty this farm will be when the fields are green with plants. 
Happy American Craft Beer Week! We are celebrating with 2 new craft varieties and in-store tastings! Our local partner, Davidson Brewery has just released their latest and greatest…I-87 IPA! It’s an American-styled IPA brewed with 5 distinct varieties of hops added throughout the boil dry hopped in the fermenter. The potent and complex hop profile is balanced by a rich, malt sweetness, making the I-87 crisp, refreshing, and drinkable.
We’ll be sampling Davidson I-87 IPA at our growler stations below! Rick Davidson, Brewer and Owner, will be on hand at the select times below if you would like to talk ‘hops” with him!
- Thursday 5/14, 3:30-6:30 Wilton, NY
- Thursday 5/14, 3:30-6:30 @ Saratoga, NY (Rt 50 Store)
- Friday 5/15, 12-2:30pm @ Slingerlands, NY
- Friday 5/15, 3-6pm @ Malta, NY
- Saturday 5/16, 12-2:30pm @ Market Bistro Latham, NY
We’re also sampling 2 great spring varieties from Otter Creek Brewery in Vermont, Backseat Berner and Over Easy. The Backseat Berner is the first year-round IPA in Otter Creek history, loaded with juicy hops! The Over Easy variety is true to its name, sure to please any palate!
We’ll be sampling Otter Creek Backseat Berner and Over Easy at our growler stations below:
- Saturday 5/16, 1-3pm @ Wilton, NY
- Saturday 5/16, 1-3pm @ Saratoga, NY (Rt. 50 Store)
- Saturday 5/16, 4-6pm @ Malta, NY
Stop in and be one of the first to try these new varieties fresh on tap! You can also fill up a You Pick 6 pack with the ones you love the most J
Written By: Ellie Wilson, MS, RD Senior Nutritionist, Price Chopper Supermarkets
Springboard – planting in full swing at Black Horse Farms Greene County is home to Black Horse Farms, and with leaves and buds popping out on trees and bushes, it was starting to live up to its name when dietetic intern Kelly Smith and I visited at the end of April. One of the largest vegetable growers in New York State, Lloyd Zimmerman and his family has made farming a family business. Lloyd moved into farming on his own, with a little help from his parents, in the early 1960’s, and his business now employs both of his daughters, a son-in-law, and three grandsons. A true diplomat, Lloyd was careful to tell us that his wife, Mary Lou, is the real boss.
We toured multiple green houses on a clear, warm morning – they have about 40 all together. We saw the planting g room, where a machine helps workers push dirt into seedling planters, and greenhouses full of pumpkin and pepper plants, tomatoes, rosemary, and flowers. The Zimmerman’s grow all of their own plants, which has been the practice of most of the farmers I have seen so far, though some items may come from different farms that just supply growing plants to farmers. Cabbage is being planted in the field today, and tomatoes will go into fields in May.
