Ultimate Guide to Tailgating
Fall has begun and football season is underway. That means the return of one of our favorite pastimes, tailgating! There’s nothing like getting together with your friends, enjoying good food and cold brews, and getting amped for the big game. It’s a tradition that will never get old! Here’s our guide to the ultimate tailgate.
When it comes to tailgating, there are plenty of great options. The first is a sub & sandwich platter. If you’re tailgating with a decent-sized group, sandwich platters are easy. They can feed the group, and they are good for bringing on the go and eating outdoors. They are fantastic for making sure everyone gets a good amount of eats. Plus, the PICS potato chips you brought to snack on are a great compliment!
The next option, grilling. If you have a dedicated griller in the group bringing your setup to the tailgate is a fun idea. Burgers, hot dogs, steak, sausage linksand more are all great options for gameday. Don’t forget the burger buns and hot dog rolls!
Now, let’s talk snacks and sides. We mentioned PICS potato chips. How about tortilla chips to dip into salsa or guac? Convenient and easy for travel. Potato salad, macaroni salad, and pasta salad containers are also nice options. They go great with grilled meats or sandwiches, and the small containers are very portable.
Can’t forget some cold beer to wash down the delicious food. For tailgating, a nice light beer such as Bud Light is a strong choice. You’ll be able to enjoy some cold ones, while keeping your head in the game. Rather than being filled up on heavier beverages. As always, make sure to drink responsibly!
Don’t forget to tap into our Simple Done line of products for the paper plates, utensils, napkins, and cups you need for tailgating!
We’re excited to have football back to get back to tailgating. Don’t forget to stop by your local Price Chopper and Market 32 all season long for all of your essentials. Here’s to a fun, successful season of celebrating !
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Mia Teal
Marketing Coordinator, Paid Media
As the leaves turn brilliant shades of red, orange, and yellow, and the air becomes crisper, it’s a clear sign that fall has arrived. With the change in seasons comes a whole new world of flavors and spices that can transform your culinary experience. When we think of “spices,” we may just think of pumpkin and apple spices. However, there is a whole lot more out there. Let’s take a look at some useful spices this fall season, and a recipe to go along with each one!
Cinnamon:
Cinnamon comes from a tree known as Sri Lankan Cinnamon Tree. This is a very popular scent this time of year, and you can even find cinnamon-scented candles at Price Chopper and Market 32!
Pumpkin:
There is no doubt that pumpkin spice is a key scent of fall. Everywhere you look, there is pumpkin spice everything! Did you know that pumpkin spice is actually a mixture of different spices including cinnamon, ginger, nutmeg, allspice, and clove? There is no pumpkin in pumpkin spice! Be sure to check out our pumpkin spice candles!
Recipe: Maple-Pumpkin Cold Brew
Apple:
Another fall favorite – apple! Apple spice boasts a warm, cozy, and aromatic flavor. It is characterized by a blend of sweet, earthy, and spiced elements. Of course we have an apple crisp candle, too!
Recipe: Apple-Cranberry Slab
Allspice:
Allspice is a unique and versatile spice that is derived from the dried unripe berries of the Pimenta dioica plant, which is native to the Caribbean and Central America. The name “allspice” is attributed to its complex flavor, which is a combination of various other spices, including cinnamon, cloves, and nutmeg, resulting in a well-rounded and distinct taste.
Recipe: Butternut Squash Bisque
Cumin:
Cumin is a very popular spice used in soups and stews, and derives from the plant Cuminum cyminum. This spice is widely used in India, Latin America, the Middle East, and North Africa.
Recipe: Jalapeño, Chicken & Pumpkin Soup
Since 1932, we’ve been partnering with local farmers and producers in our region. You can find regionally produced products in departments across our stores, including our baby food aisle, thanks to our Upstate New York friends at Beech-Nut.
It all started 120 years ago in downtown Canajoharie, NY. World-famous baby food company Beech-Nut began as the Imperial Packing Company in 1881. Founded by Bartlett Arkell, brothers Raymond and Walter Lipe, and other brothers John and David Zieley. They started off smoking hams, but as time went on added other products, such as chewing gum, coffee, and of course, baby food. By 1900, sales climbed up to $200,000 and the company was officially incorporated as the Beech-Nut Packing Company.
During its heyday, Beech-Nut employed between 1,800 to 2,200 people, and many retirees have remained loyal to the company. With its success, Beech-Nut brought a wonderful buzz to the upstate New York village. The daily downtown lunch scene was vibrant, sidewalks and local eateries were full of life. The plant was truly the heartbeat of Canajoharie, and the company’s baby food was the main reason for such prosperity.
The manufacturing of baby food sent a sweet, fruity scent flowing through the community, as Beech-Nut continued to work on its formulas. In 1977, a line of baby food was introduced with no added salt. Twenty years later it removed refined sugar, and in 2002 introduced a line with essential fatty acids.
After a 119-year tenure in Canajoharie, Beech-Nut moved its headquarters to Montgomery County’s Town of Florida Business Park, where it remains today. Beech-Nut continues to be a consistent home.grown. source of high-quality baby food right in our own neighborhood.
Beech-Nut is just another example of our pride in local products and providing the best to our customers. Thanks to local famers and producers right in our region, we can continue to meet our home.grown. goals.
Happy Octoberfest!
In 1810, Munich, Germany held its very first Oktoberfest festival. Originally a celebration of the marriage between King Louis I and Princess Therese von Sachsen-Hildburghausen, the annual party has made its way across the world. Now, in the United States, each year we highlight seasonal beers, foods, and activities all in the spirit of Oktoberfest. Here are some of our favorites!
Pretzels: Soft pretzels are a prized possession at Oktoberfest. In 610 A.D., as the story goes, Italian monks made the first pretzels from leftover bread-dough scraps. The twisted knot shape was meant to symbolize arms folded in prayer, and in Europe they became considered a holy food with healing powers. This explains its presence at such a large European gathering. Eventually pretzels made their way to America and we fell in love with them, especially with a Dark Lager, IPA, Brown Ale, or even German Märzen beer! Check out the video below for our Bavarian Soft Pretzels recipe.
German Märzen / Oktoberfest Beer: Speaking of German Märzen, what exactly is it? It’s essentially the beer of Oktoberfest and the style that breweries in the United States refer to as Octoberfest. For a great-tasting take try Samuel Adams Octoberfest. For a tasty, authentic food pairing outside of soft pretzels try Beer Mustard Crusted Pork Loin, Pork Schnitzel, or German Potato Soup!
Würstl or Sausages: Whether it’s Bratwurst, Weisswurst, or any of the many other varieties, sausage is a major player in German and Oktoberfest cuisine. Of course, most often served with a generous amount of mustard and sauerkraut. If you’re looking for the perfect beer to pair with your sausage, a good tip is mildly spiced sausages work well with sweet malt flavors and light hops, compared to the spicier varieties which pair with darker and heavier brews.
Desserts: No festival is complete without dessert. At a typical Oktoberfest celebration, Strudels and Kuchen, the German word for cake, are appropriate. In America, seasonal pies are also fitting for the occasion. All excellent while paired with a nice Märzen!
Pumpkin Beer: Although it’s more American than German Oktoberfest, everything is pumpkin in the fall, including the beer. It’s a signature seasonal flavor that truly brings the essence of October to your tastebuds. We carry a number of different options in our beer aisle. Looking to enjoy pumpkin beer with a meal? We recommend slow-cooked meats, chicken and waffles, or chili. Maybe some pecan or apple pie for dessert. YUM!
Oktoberfest has taken off since the original festival in Munich. It’s inspired many across America and given us a number of awesome seasonal flavors. We love celebrating this annual tradition and hope you join us by trying one of these delicious food and beer pairings. For everything you need to enjoy your own Octoberfest visit your local store, or shop with us online!
Shifting Into Soup Season!
Fall is here and soup season is upon is, and this year we want to take full advantage of it. We’ve put together a list of our favorite soup recipes that will keep your tastebuds excited all season long. Soups, bisques, stews, it’s all in on the fun!
Cheeseburger Soup: Nothing hits the spot like a good cheeseburger, let’s make the soup version. Ground chuck, American cheese, onions, and all the extras make this hearty soup delicious and filling.
Pork & Navy Bean Soup: This Pork & Navy Bean soup is everything that makes soup great. Creamy tomato with basil soup complimented beautifully by pork and beans.
Jalapeño, Chicken & Pumpkin Soup: This recipe is packed with flavor. If you’ve never considered jalapeño and pumpkin in the same dish, this recipe will open your eyes.
White Cheddar & Ale Soup: This White Cheddar & Ale Soup is fantastic. Flavors of white cheddar and your favorite pale ale combine into a blissful meal.
Creamy Sausage & Mushroom Soup: Sausage and mushroom work in perfect harmony in this recipe, and the creaminess of the dish elevates it to a whole different level.
Sweet Corn, Crab & Vegetable Chowder with Spicy Shrimp: This chowder is packed with taste. Sweet corn, crab, vegetables, and spicy shrimp all in one mouthwatering bowl.
Carrot-Tomato Bisque with Parsnip Crisps: We love the addition of carrot in this tomato bisque. Top with parsnip crisps for the perfect crunch.
Chicken, Spinach & Quinoa Soup: Chicken, spinach, and quinoa make a great trio in this recipe. Guaranteed to fill you up and to become a dish you rely on.
Crushed Red Lentil Soup: This is one of our favorite takes on lentil soup. Full of flavorful ingredients that will keep you coming back for more.
Beef & Butternut Squash Stew: Finally, we can’t forget about a good stew. This recipe celebrates the return of butternut squash to our table as it makes a beautiful entrance in this beef stew.
For more soup recipes and everything you need to make delicious soup at home, visit our website.
Happy Soup Season!
We Love NYS Apples!
NYS Apples are in store! One of our favorite home.grown crops, New York Apples are a quick snack, or a culinary chameleon – so versatile and easy to enjoy! Making your way through a tote of New York apples is a smart way to add flavor, fiber, crunch and nutrition benefits to every meal and snack. Check them out for $0.99 lb. on the cover of our ad this week!
New York apple agriculture is very important – New York is second in the USA for apple production. The farm families that grow apples are multi-generational stewards that carefully nurture the land and trees, to ensure you get delicious, nutritious fruit for your family meals. This hard work and dedication results in tons of awesome New York apple flavors, check out some of our favorites.
Empire: First introduced at the Cornell Agricultural Experiment Station in Geneva, NY in 1966, empires are the perfect mix of sweet and tart flavors.
Red Delicious: Discovered on accident by an Iowa Farmer, Red Delicious apples are mildly sweet and crisp. The Iowa farmer brought them to a fruit show in Missouri, where they were named Red Delicious.
Golden Delicious: Golden Delicious apples originated on Mullins’ Family Farm in West Creek, Virginia by a chance of seeding. Mellow, sweet and juicy, these apples are excellent for cooking and baking.
Fuji: Developed at Tohuku Research Station in Morioka, Japan, Fujis are super sweet, juicy, and crisp. They are excellent for cooking.
Mcintosh: Discovered by John McIntosh on his Canadian Farm. He transplanted the seedings and as they matured began to produce delicious apples. Now, Mcintosh’s are the most cultivated apple in the US. Sweet-tart, tender, and crunchy, they are perfect for baking and cooking.
Honeycrisp: Developed in Excelsior, Minnesota at the University of Minnesota’s apple development program. Honeycrisps are also great for baking!
Jonamac: Developed at the New York State Agricultural Experiment Station in Geneva, NY and introduced to the public on September 21, 1972. Jonamacs are crisp and fragrant, sweet and spicy.
For more information on yummy apple varieties visit Hudson River Fruits website and don’t forget to head to your local Price Chopper & Market 32 for your $0.99 lb. tote bags!
They are perfect for fall charcuterie boards!
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NY Apple Recipe Roundup - 10 Ways to Love a Bag of Apples
Ellie Wilson
MS RDN
Apples From New York™ are in season, and in the store! One of our favorite Home.grown crops, New York Apples are a quick snack, or a culinary chameleon – so versatile and easy to enjoy! Making your way through a bag or tote of New York apples is a smart way to add flavor, fiber, crunch and nutrition benefits to every meal and snack. Check out this fun recipe roundup that will make you look forward to that apple-a-day in some new ways!
New York apple agriculture is very important – New York is second in the USA for apple production. The farm families that grow apples are multi-generational stewards that carefully nurture the land and trees, to ensure you get delicious, nutritious fruit for your family meals. September is #FamilyMealsMonth, no better time to explore new ways to eat well as a family, and add some new meal and snack ideas if you are navigating new school routines and need some inspiration.
Home schooling? Use the website resources and crunch on apples as you learn about farming, local foods, cooking, history, agriculture, science, and nutrition – children of all ages will love these lessons!
Store smart – keep apples crunchy and fresh by storing in the refrigerator or a cool, dry space. Wash apples before using for recipes or snacks by rubbing skins briskly under cool running water.
Apple-palooza!
- Simple snack – grab that apple for a mid-morning crunch or afternoon munch.
- Slice and serve – apple slices are a super snack, and easy with an apple slicer. Pack them fresh with a squeeze of lemon to keep them from browning, dip into PICS Peanut Butter or dust with cinnamon for a fresh twist.
- Breakfast boost – grated fresh apples are a quick and easy addition to overnight oats recipes, PICS yogurt parfait (vanilla/apple/walnuts/yum!) – love them on my PICS Shredded Wheat cereal with milk!
- Salad savvy – Chopped apples are a great addition to salads, including many of the fresh salad kits in the store. Try any one of your favorite apple varieties with Fresh Express Poppyseed, Sweet Kale or Honey Pecan salads. Some PICS Cheddar Cubes or pulled Market 32 Rotisserie Chicken make the meal in just a minute!
- Sandwich smart – PICS Flour tortillas/pita or your favorite Market 32 Bakery bread are a great base for a ham or turkey/apple/cheddar quesadilla or panini. Pulled pork with grated apple or a side of apple coleslaw with pecans are fresh takes on old favorites. Or, try your new favorite Chicken Apple Kale Slaw Wrap.
- Snack attack – No-bake apple “donuts” will win the day and sneak some nutrition into afternoon snacks. Peel and core two apples, then slice into rings. Spread peanut or almond butter (you can call it icing, we won’t tell!) on one side of the ring, and top with crushed cinnamon cereal, nuts, pretzels or even sprinkles.
- Sweet and savory – New York apples will help you make quick dinner magic with some fresh takes on sheet pan and skillet meals. Each meal below serves 4.
- Apple Panko Skillet Chicken – (4) Market 32 Apple Panko Chicken Cutlets, made fresh in the Meat Department, sautéed in PICS Olive Oil until done (160F) – pair them up with a quick New York apple and onion sauté and a warm fresh Bakery cornbread muffin.
- Apple Sheet Pan Dinner – Chop (2) New York apples, (2 small) yellow onions, and (2 medium white or yellow) potatoes in a one- inch dice. Add 1 bag (fresh or frozen) Brussels sprouts and place on an oiled sheet pan with (about 1 Lb.) Market 32 Chicken Tenders or Skinless Thighs, OR Market 32 Sweet Chicken or Italian Sausage, OR cubed pork tenderloin. Roast at 400F for about 30 minutes, or until meat is done (160 F) and vegetables are tender and caramelized. If using sausage, be sure to turn them once during cooking.
Apple Cider Chicken and Cabbage – Place aluminum foil in a sheet or roasting pan, oil lightly with PICS Olive Oil or vegetable oil spray. Lay about 1 Lb. of Market 32 Skinless Chicken Breasts in the center. Surround with (3-4) peeled, chopped New York apples. Roast for 25 minutes at 350F, then baste with ½ cup of New York Apple Cider mixed with 1 tsp PICS Dijon Mustard. Roast for an additional 10 minutes, until chicken is 145F and apples are tender. Serve with warm Market 32 Bakery rolls and sautéed fresh cabbage.
Fun in the Kitchen
The Price Chopper Kids Cooking Club has some amazing apple recipes, like this one for Apple Pie Ice Cream Apple Pie Ice Cream. Cooking and baking can be part of home -schooling lessons – measuring ingredients promotes math skills, and reviewing recipes supports reading and science skills.
Learn more about the many varieties of home.grown. Market 32 New York apples you can find in our stores. Tips, hacks and amazing recipes can all be found here. Enjoy!