It’s why Dietz & Watson have worked with family farms to give you humanely raised proteins that have no antibiotics ever, no added hormones, organic-GMO free options, and cheese made from cow’s milk never administered growth hormones. Their family is proud to offer your family this choice.
No Antibiotics Ever, USDA Certified Organic Options
No Preservatives, No Artificial Colors or Flavors
Available in the Deli Department – Self Service Section Written by Jane Golub Director In-Store Marketing Programs
November 20 2016
PINELAND FARMS POTATO ITEMS
Pineland Farms presents their trip of fresh potato products!
Natural Homestyle Mashed Potatoes
Good old-fashioned taste starts with natural ingredients – fresh potatoes, whole milk and real butter. This delicious recipe will make you think Mom prepared it herself! Just heat and serve and you’ll have the perfect accompaniment for any meal!
Natural Redskin Mashed Potatoes
No mashing, no peeling! Let Pineland Farms provide you with the “classic” redskin mashed potato. Their recipe is sure to add a fresh and favorable twist for your dinner table. Natural ingredients, fresh taste and ready to go. Just heat and serve.
Natural Sour Cream & Chive Mashed Potatoes
Using the freshest ingredients, Pineland Farms has created a creamy and savory side dish that will pair well with any entrée. Pop their package in the microwave and you’re ready to go in just minutes with the perfect potato dish.
Always Fresh – Never Frozen Natural Ingredients – Great Flavor
Ready in minutes – no peeling, no cutting – Heat and eat!!
Look for Pineland Farms Fresh Potato Items in the Refrigerated Produce section Happy Thanksgiving! From Our Family to Yours!
Thanksgiving is a wonderful time of year to get together with your family, friends and loved ones. As you gather to celebrate what makes you truly thankful, Price Chopper & Market 32 want to make it easier for you to prepare and enjoy your Thanksgiving dinner!
Let us help you with tips, recipes and party planning options so you can focus on what makes you thankful (and not stressed!).
THANKSGIVING DINNER PLANNING
The Weekend Before:
- You’ll need to decide what you’re preparing, and let others know if you’d like them to bring a dish!
- Assigning dishes ahead of time allows for family members to know what they are expected to bring. And if you don’t need them to bring anything, you can suggest something like delicious PICS Sparkling Juice. For the kids, it makes them feel like an adult, and for the adults…well, it also makes for a great mixer!
- Develop your shopping list. You can do this right on pricechopper.com!
- Shop for items that can be purchased ahead of time.
- Stock your pantry with canned goods and non-perishable items.
- Extra napkins, cups or even silverware is a good idea, just in case!
- Prepare and freeze anything that can be made in advance.
- Grab any type of party game for a fun family activity (board games, Jenga, or cards)!
- Now is the time to purchase any of your fresh items!
- Make sure you leave enough time to thaw your turkey, if you’re buying a frozen one. More tips on that here!
- Set your table and serving areas
- You can set your table, including your utensils ahead of time
- Set up your beverage area
- Measure out any non-perishable ingredients for recipes, cover and set aside in order to make the next day of cooking easier!
- Click here to view our We Know Turkey Guide
- This handy brochure has information about appropriate roasting times for the size of your turkey. Be sure to include 30-45 minutes rest time when calculating.
- Make up a “menu” and set it in a place where everyone who is helping to cook can see. That way, no food gets left off the table and you don’t have to worry about forgetting anything!
- Remove the turkey from refrigerator, unwrap and remove the giblets. If you are using the giblets for anything, make sure you set them aside.
- Wash turkey and place in roasting pan. Refrigerate until ready to roast.
- Pick up any prepared food
- Peel and cut potatoes. Cover with cold water until ready to cook.
- Prepare stuffing
- Cook giblets if using
- Plate condiments such as cranberry sauce, olives, carrots, celery and pickles
- Add any finishing touches to make-ahead recipes
- Remove turkey from oven and allow to rest
- Place stuffing in oven to bake (unless stuffed in turkey)
- Drain potatoes, add salt and fresh water. Cook, drain and mash. Place in ovenproof casserole dish and keep warm in oven
- Make gravy
- Carve turkey
- Bake rolls (according to instructions)
- Pour beverages
- Place condiments on table
- Add any finishing touches to side dishes
- Light candles
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November 13, 2016
WHOLE EARTH SWEETENERS
The Whole Earth Sweetener Company introduces a new portfolio of great tasting, low calorie sweeteners. The Portfolio includes Nature Sweet Zero Calorie Sweetener, Baking Blend, Whole Earth Sweetener Honey 50 and Whole Earth Sweetener Agave 50. All products are GMO.
Nature Sweet Zero Calorie Sweetener is made from a blend of the world’s
best sweeteners, including stevia and monk fruit. Stevia is a small leaf that is native to the mountains of South America, while Monk Fruit is a small sub-tropical melon traditionally grown on steep, forested mountains. One packet sweetens like 2 teaspoons of sugar. It’s the perfect addition to coffee, tea or your favorite beverage – featuring a Non GMO product that is both gluten free and low glycemic.
Baking Blend is a sweetener that bakes and browns like sugar, but with half the calories per serving. Use a half cup of Baking Blend to sweeten like 1 cup of sugar. This is a Non GMO Project Verified.
Whole Earth Sweetener Honey 50 contains 50% fewer calories than traditional honey. Use half as much for the same sweetness. This is an Organic, Non GMO Project Verified and is a gluten free product.
Whole Earth Sweetener Agave 50 contains 50% fewer calories than traditional agave. Use half as much for the same sweetness. This is an Organic, Non GMO Project Verified and is a gluten free product.
Look for these fine Whole Earth Sweeteners in the Baking aisle. 
Written by Karin Reeves of Reeves Farms
This is the time of year when things start to slow down a little on the farm: We’re done harvesting all of our vegetables with the exception of some pumpkins and winter squash. This means that we finally have a little time to do some cooking and baking. I’ve always enjoyed baking more than cooking. It’s nice to mix up a bunch of ingredients, pop a pan in the oven and wait to see how it come out. These pumpkin muffins are great because they’re really versatile. They can be used for a dessert, breakfast or tasty snack.
We have tons of pumpkins and squash around the house this time of year. I usually spend a few hours on a rainy fall day baking up squash and pumpkins and turning them into puree to freeze for the winter. Everyone in our family is a pumpkin and squash fan including the cat (it’s strange but he loves butternut squash). For the pumpkin piece of this recipe I have used a lot of different things – pie pumpkins, butternut squash or even buttercup squash. They all work well so use whatever you like best. This recipe can also be a good way to use up leftover squash you made for dinner.
Start by making the pumpkin puree, which is much easier than you might think.
First cut the stem off the pumpkin or squash you have decided to use. Then cut in half and scoop out the seeds (I like to save the seeds to roast later.) Place on a baking sheet and bake them at 350 degrees for 60 minutes. You will know they are done when you can easily pierce the flesh with a fork. Allow to cool for about 20 mins or until its cool enough to handle. Scoop out the flesh leaving the skin behind. Put all the pumpkin flesh in a food processor and blend until smooth. If you don’t have a food processor, you can mash up the chunks of pumpkin with a potato masher or a fork. You will need one heaping cup of puree for this recipe. Depending on the size of the pumpkin or squash you are working with you will probably have more puree than you need. You can freeze it for later or you can easily double this recipe to use up more puree.
Reeves Family Pumpkin Muffins
Ingredients
1 ¾ cups flour
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 eggs
1 heaping cup of pumpkin or squash puree
½ cup vegetable oil
1 tablespoon milk
1 teaspoon vanilla
Baking Instructions
Preheat oven to 375 degrees
Place paper liners in a muffin tin or grease tin using a paper towel with a little vegetable oil.
In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Make sure brown sugar is broken up so there are no chunks of sugar in the batter.
In a separate bowl, combine eggs, pumpkin, oil, milk and vanilla. Whisk together until smooth
Add wet ingredients to dry ingredients and fold together gently until just combined
Scoop batter into muffin tins so that each cup is about ¾ full
Bake for 20 minutes or until a tooth pick comes out clean when inserted into the center of a muffin
Let muffins cool for 10 minutes before removing from pan
You can serve immediately or let muffins cool completely before storing in an airtight container
Yield: about 18 medium size muffins.
This muffin recipe is a great base for trying some variations and experimenting a little. You can add ½ cup raisins or walnuts to add some more interesting textures. For an extra rich dessert, sometimes I frost the muffins with cream cheese frosting or add a ½ cup of chocolate chips to the recipe. Enjoy!
Written by Sara Lilkas
Fall has become synonymous with pumpkin season, for reasons far beyond the classic Jack-O-Lantern! I think it’s fair to say that today’s consumer is seriously pumped-up about pumpkin! From pumpkin flavored drinks and baked goods, to pumpkin ice cream and scented candles, there is no shortage of this fall-favorite flavor!
Pumpkins are great for decorating or even eating! Have you ever baked pumpkin seeds after carving a pumpkin for Halloween They’re delicious and super easy! Simply separate the seeds from the meat of the pumpkin, put them on a greased cookie sheet, add some salt and bake at 300° F for about 45 minutes or until golden brown!
Pumpkins do not have to be limited to the spooky happenings surrounding Halloween either. They can also be used for your seasonal fall and Thanksgiving decorating. Pumpkins can be hollowed out and used as vases or they look great painted with stencils, glitter, or monograms to fit in with the rest of your decorations.
I’m a huge fan of adding pumpkin to everything possible the months of September-November, and if it spills over into December a little bit that’s fine too. (I would eat pumpkin year round if it was available!) I love adding pumpkin to pancakes, waffles, bread (for toast), and muffins. I found that learning to cook and bake is a lot more fun when attempting to make foods that I really enjoy. This year I decided to try and make pumpkin muffins instead of purchasing them like I normally do. I tried this recipe here and they turned out great! Plus, you get the added bonus of the apartment smelling amazing when baking muffins fresh at home!
Now the only thing better than pumpkin would be the addition of chocolate. My next baking attempt will have to be Pumpkin Swirl Brownies. Brownies are my go-to favorite baked good regardless of the season, but adding pumpkin to the mix will probably result in me eating the whole batch, by myself, in one sitting, it’s fine.
My pumpkin obsession has grown with time and age, since now there are also many varieties of pumpkin flavored beer! It seems that almost every brewery, no matter how large or small, puts out a pumpkin flavored beer for the fall. Each variety uses its own unique blend of spices to bring out the pumpkin flavor, so it’s exciting to try the different varieties and discover the many flavors! Two of my favorites are the Blue Moon Harvest Pumpkin Ale and Magic Hat’s Wilhelm Scream. As always, please enjoy responsibly!
What are your favorite pumpkin flavored treats? Leave a comment below! Written by Jane Golub Director In-Store Marketing Programs
October 23, 2016
ENSURE ENLIVE ADVANCED NUTRITIONAL SHAKES
Introducing New Ensure Enlive Advanced Nutritional Shakes!
Each bottle of the #1 doctor recommended brand, Ensure Enlive, is the first and only complete balanced shake that has the unique ingredient HMB, 20 grams of protein to help rebuild muscle for strength, 26 essential vitamins and minerals, 350 nutritious calories and 3 grams of fiber.
Ensure Enlive is an All in One Blend made to support your muscle health, immune system, digestion and bones. The unique ingredient, HMB, is a compound found in small amounts in your body and certain foods. It can help stop muscle deterioration while protein can help rebuild muscle. It is difficult to get enough HMB in your diet, but two servings of Ensure Enlive daily provides a recommended level of HMB and 40 grams of protein to help you regain strength, remain active and independent, maintain lean body mass for strength and mobility and support recovery from illness, injury and surgery.
Look for new Ensure Enlive in the Diet/Nutritional aisle. Written by Jane Golub Director In-Store Marketing Programs
October 23, 2016
THE ORIGINAL SOUPMAN
New at Price Chopper – The Original Soupman, the famous soups featured on Seinfeld!
Since 1984, The Original Soupman has defined excellent and imagination in the art of soup. Their iconic original store on 55th Street in Manhattan was voted Best of New York, ZAGAT Best and generated such loyalty and lines that “Seinfeld” memorialized the phenomenon in a famous soup episode.
You don’t have to visit their store to taste their famous soups as they are now available in Tetra Pak eco-friendly cartons in the Soup aisle, where you can find 6 unique flavors:
Lobster Bisque: Chunks of 100% real Lobster from the cold waters of the North Atlantic are blended with onions, celery and potatoes, finished with fresh cream and sherry
Crab & Corn Chowder: Premium Alaskan Crab meat is simmered in a rich creamy soup loaded with onions, celery, potatoes, carrots, corn, peppers, tomatoes and spinach, finished with sherry wine
Chicken Gumbo: Chunks of plump chicken breasts, tomatoes, okra, bell peppers, carrots, collard greens and celery are simmered together with garlic, butter, spices and just the right amount of chili peppers
Chicken Noodle: A hearty blend of fresh chicken chunks and garden vegetables including carrots, potatoes, asparagus, parsnips, yellow squash, Brussel sprouts, cabbage and noodles simmered in a chicken broth and seasoned with garlic and a unique spice blend
Shrimp Bisque with Orzo: Whole shrimp are simmered in this rich creamy soup packed with orzo, onions, celery and potatoes finished with sherry wine
Jambalaya: A unique blend of whole shrimp, chunks of crabmeat, scallops, crayfish, fresh chicken and spicy andouille sausage cooked with onions, carrots, peppers and just the right amount of spice in a rich tomato based stew.
The Original Soupman Soups taste fantastic and have no preservatives. Soup for You! Go to the Soup aisle and try one of them today!