home.grown. Corn: How Sweet It Is!
Sweet corn is a seasonal treasure. It’s one of our favorites to enjoy all summer long, especially in peak growing season here in the Northeast! We’re proud to source sweet corn locally when the season rolls in, but did you know that this crop takes a sourcing journey all the way up East Coast each year, before our region’s annual bounty hits?
May
Warmer weather typically hits our region in full force by mid-May, and the people of the Northeast hit their backyards. Early in what we like to call “grilling season,” we’re usually tapping into Florida’s sweet corn season, as our Northeast farmer’s plant, water and tend to their fields.
June
By June, the summer season is officially setting in. Around here, the weather heats up, the sun stays out and our sweet corn starts to come a bit closer. We move our map pin from Florida to Georgia and begin bringing in Georgia-grown sweet corn for a while. Northeastern cornstalks have sprouted by the end of the month, in preparation for harvest in a few weeks. We can hardly wait.
July
Weather factors heavily into almost all of the crops we source locally each year, and sweet corn is no exception. While we prepare for the mid-July checkered flag on our beloved local sweet corn, we source our corn in parts of North Carolina and Delaware, where local corn season has set in. It’s delicious, as was the Floridian and Georgian corn, but we’re chomping at the bit for corn from our backyard!
It’s Here!
Sometime between mid and late July each year, our favorite point in the local agriculture season hits: sweet corn season. Our Produce teammates smile from ear to ear, pun intended, as crates from friends like Shaul Farms in Fultonham, New York, Paul Mazza Farms in Colchester, Vermont, and more start to arrive. This amazing season seems to go by in the blink of an eye, much like the holidays do, and typically lasts until mid-September. Our local farmers deliver consistently during this time, and we can’t get enough!
Want to read more about home.grown. produce season in the Northeast? Visit our blog and check out our Ready Magazine.
home.grown. Hot Dogs and Sausages
Mia Teal
E-Commerce Marketing Intern
We’re proud to partner with some of the best hot dog and sausage makers that call our region home. Many of our local partners are family businesses that have been open for decades, some even over a century! These fine meats, made only with the best ingredients, give our customers tasteful options year-round.
White Eagle: Schenectady, NY
White Eagle is a long-time local partner hailing from our hometown Schenectady! Caroline Bardwell launched this storefront in 2019 and eventually created an e-commerce website. Bardwell continues to connect the producer with the consumer all while supporting the local economy.
Sindoni’s Sausage: Altamont, NY
The Sindoni family opened their Italian Sausage business in 1920 in Schenectady, NY. In 2015, 95 years later, the business relocated to Altamont, NY. The new building is eight times larger than the previous one, which is much needed considering the business produces 5,000 to 9,000 pounds of sausage per week! With the fifth generation of Sindonis now working for the family business, Sindoni’s Sausage is due to keep expanding. They are open for business Monday through Thursday until noon.
Hofmann Sausage Co: Syracuse, NY
Hofmann Sausage Co. originated in Germany before making its way to Syracuse, New York. Now on its 143rd year of business, this company proudly serves high quality products including hot dogs, sausages, beef jerky, hunter sticks, and condiments year round!
Bilinski Sausage: Cohoes, NY
Stacie Waters is the CEO and Owner of Bilinski Sausage. After Waters graduated from Cornell University with a Bachelor of Science Degree, she came back to the Capital Region to advance the family business which specializes in chicken sausage. With Waters’ leadership, the business developed into only using chickens without antibiotics as well as non-GMO ingredients. Waters visits with all the chicken suppliers to ensure that the chickens are being raised properly. The way animals are treated and what her customers are consuming are extremely important to her!
McKenzie’s Country Classics: Burlington, VT
John and Nellie McKenzie immigrated to Vermont in 1898 and developed their own farm. When Nellie began giving country hams as holiday gifts, word got out about the heavenly taste. The McKenzies never turned back. Today, McKenzie’s belief is, “Be good, do good, and bring good to as many people as we can.” This is why you will find only the finest meats and cheeses at McKenzie’s with no antibiotics or added growth hormones. They take pride in producing healthy, wholesome goods.
Martin Rosol’s: New Britain, CT
Martin Rosol opened his business in 1928 which took place in a converted garage with eight employees. The number of employees expanded as the business advanced with some working here for over 50 years! In addition to their store front, Martin Rosol’s also has an online store where you can find delicious kielbasa, sausage, frankfurters, and cold cuts. Martin Rosol’s manufacturers are famous for their “foot long” frankfurters! Check them out!
Chicopee Provision Co, Inc: MA
Chicopee Provision Co, Inc. has been open for almost 100 years! Not only have they been credited with manufacturing the world’s largest kielbasa, which was 600 pounds, they also take pride in their other delicious products. These include hot dogs, hot and sweet sausages, baked loaves, and more. There is quite a history with this business. The founders faced severe setbacks throughout the years. Flooding from the Connecticut River caused incredible damage to the plant and inventory in 1936, 1938, and 1955. During World War II, the plant almost closed due to the lack of beef and pork. While the war lasted five years, the company withstood these challenges and continued to be a favorite many years later.
Dino’s Sausage: Utica, NY
Originating in 1969, Dino’s Sausage began as an Italian deli before developing into a wholesale provider. Dino’s has gained a reputation over the years for providing superior meats as well as having a delivery service you can count on! Some of their products include Italian sausage, ground port, stick or sliced pepperoni, boneless chicken breast, portioned steak, and much more!
Dietz & Watson: Philadelphia, PA
Dietz and Watson a family-owned business, began in 1939. Their mission is, “To provide the best meat and cheese products on the market by adhering to our guiding principles: choice, quality, transparency, and family.” In addition to fine meats and cheeses, Dietz & Watson has a variety of snacks and condiments that are the perfect pairing for any meal. You can also find recipes on their website that fit all different needs. These include: gluten free, low sodium, keto, game day, vegetarian, and more.
The Many Ways of Maple Syrup
Maple syrup is best known for its role as a sweet finishing touch to pancakes and waffles. However, its abilities go far beyond the breakfast table. Maple farmers use special drills to tap into the trees to obtain the sap that’s boiled down to produce the pure maple syrup we know and love. Here in the Northeast, maple sugaring season occurs as winter ends and spring begins. We’re proud to partner with a variety of local maple farmers and producers in our region to bring you the season’s best. You can add pure maple syrup from our local partners to your culinary tool belt and use them in breakfast recipes, desserts and beyond!
Swap Syrup for Sugar
Give your favorite treats complex, caramelly tastes by using maple syrup in place of sugar in baked goods such as cookies, cakes, breads and muffins. Replace 1 cup of granulated sugar with ¾ cup of maple syrup. For every cup of liquid sweetener, reduce added liquids in the recipe by about 3 to 4 tablespoons. Add about 1 tablespoon of flour for every ¼ cup of maple syrup if there’s no liquid called for in the recipe. When swapping these ingredients, ensure your syrup is at room temperature, as cold syrup can cause other ingredients to clump.
Savory Syrup
Maple syrup adds complexity and subtle sweetness to numerous savory dishes. Use it to flavor proteins like chicken, pork, or salmon, or pair it with bacon for a mouthwatering, sweet and smoky treat. Try whisking it into salad dressings to give your greens hints of caramelization or bring out the natural sweetness of veggies by drizzling maple syrup over tomatoes, squash, potatoes and mushrooms.
Drinks & Desserts
Maple syrup’s versatility extends from the plate to the glass! Add a dash to your morning coffee or tea, or use it to spice up a classic old fashioned or whiskey sour cocktail. It also makes a drool-worthy addition to these Maple Caramel Bacon Brownies, used as a sweetener for whipped cream or drizzled over scones, ice cream, pies and more.
Looking for more ways to use maple syrup in your everyday cooking? Click here! From all of us at Price Chopper & Market 32, happy maple sugaring season!
Beech-Nut Home.grown. Baby Food
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.
120 years ago it all started 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, 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 companies 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 remains 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.
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!
Favorite Recipes from our Farmers
We love sourcing fresh, home.grown. produce and products from our local farming partners. These products provide our families with delicious recipes to enjoy throughout the year. It’s always our goal to make your family feel the same way. We hit up some of our local partners to highlight some of the best dishes that use the fresh, local products that they produce themselves. Check it out!
Spicy Maple Mayo: At Butternut Mountain Farm in Morrisville, VT, maple is a staple. They have a website full of maple recipes beyond your typical pancakes and waffles. Spicy Maple Mayo, for example, would make an excellent condiment for Labor Day Weekend.
Maple for Dessert: Sticking to syrup, Mapleland Farms in Salem, NY suggests using maple to satisfy your sweet tooth. They have so many delicious sweets on their website it was impossible to spotlight just one recipe. Check them out!
Summer Squash and Onion Quiche: A. Gurda Produce in Pine Island, NY benefits from their prime location in the “Black Dirt” region. Using some of North America’s most fertile soil to grow their onions, you can rest assured any recipe from these guys will be top notch.
home.grown. Corn Fritters: Our friends at Reeves Farms in Baldwinsville, NY hooked us up with this delicious recipe for Corn Fritters. It’s an easy, creative way for corn fanatics to get their fix.
Cold Hollow Apple Bread: Cold Hollow Cider Mill in Waterbury Center, VT features a number of comforting, tasty apple and cider recipes. Their signature Apple Bread is a must try if you’re a fan of fall flavor!
We’re grateful to work with so many great local producers who bring you and your family the finest home.grown. products all year round. Use Northeast-hailing ingredients in the best way possible by trying some of these all-star recipes. For everything you need, visit your local Price Chopper/Market or shop with us online.
home.grown. Tour 2020: Teammate Abby on Tour!
We’re rockin’ the support for local farmers & producers on our home.grown. tour! Our tour has brought us to local dairy farms, maple sugaring farms, chocolate artisans and more. We recently discovered one of our own teammates who’s on a home.grown. tour of her own: Abby S. in our Bennington VT store! Check out Abby’s story below.
Abby, Co-Manager, Bennington VT Price Chopper
A few years ago, I came across a Vermont Club called the 251 Club. It encourages people to visit all 251 towns in the State of Vermont. I have slowly, over the last few years, been visiting the towns whenever I find the time throughout the different seasons Vermont has to offer. So far, I have 122 towns complete and have photographed every town sign I’ve visited.
My goal was to not just drive through the towns, but to stop and get out and walk around. I have seen amazing landscapes, historical sites, little country stores, farms, and even the tiny, struggling, forgotten towns of Vermont. I have traveled many dirt roads and seen places I would have never seen without the club. I have skied the many peaks Vermont has and snowshoed many locations including The Notch in Stowe. I have walked around in the hometown of President Calvin Coolidge, the 30th President of the United States, and even explored old Marble quarries that don’t operate anymore.
In the Fall of 2019, I began day section hiking The Long Trail. The oldest long-distance hiking trail in the country. It’s 273 miles span the entire length of Vermont. So far, I am approximately 40 miles in and have never been so mentally and physically pushed in my life but full filled at the same time. I have seen some of the most beautiful but rugged landscape a road can never bring me to. Vermont is an amazing place I am lucky to call home. It has more to offer than meets the eye, you just need to get out and look for it!
How cool is Abby’s tour? We love it! If you’re interested in learning more about our home.grown. tour, check out https://www.pricechopper.com/homegrown-tour/.
Happy trails, from Abby and her Price Chopper & Market 32 team!
Local Legends: King Arthur Baking Company
Local Legends: King Arthur Baking Company
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, King Arthur Baking Company in Norwich, VT.
In 1790, when King Arthur set out on their mission to be “America’s First Flour Company” a lot was different. America only had 13 states, George Washington was president, and the company was known as Henry Wood & Company, after Henry Wood began importing flour from England to Boston’s Long Wharf. Wood’s endeavor was a success as the company became the first flour company in the United States, and the first food company in New England.
It wasn’t until 1849 that the King Arthur name came to be. At the time, it was known as The Sands, Taylor, & Wood Company. They introduced their “new and improved” flour at the Boston Food Fair, naming it King Arthur after it’s Arthurian attributes: “purity, loyalty, honesty, superior strength, and a dedication to a higher purpose.”
After a mid-century expansion in 1968, King Arthur became the largest bakery supply distributor in New England, offering a plethora of ingredients from pie fillings to ice cream toppings. However, in the late 1970s, they decided to return to their roots of selling flour to professional and home bakers. Then in 1984, King Arthur made the move to Norwich, Vermont after 200 years headquartered in Boston. They remain in Norwich today and continue to serve our region with high quality flour.
King Arthur Baking Company is a staple in the kitchen of homes and businesses alike. They’re dedication to providing a top product to our communities allows for easier access to delicious food and baking items. Find King Arthur for yourself at your local Price Chopper/Market 32 or on our website.
Summer on a Bun: The Lobster Roll
Native to New England, the lobster roll is famous for its delectable qualities and fresh seafood flavors that transport you straight to the ocean with just one bite.
Lobster rolls contain chunks of fresh lobster meat on a buttered, griddled split-top bun. The iconic rolls’ origins and which version best represents the authentic lobster roll are hotly debated. Is hot filling best or the cold lobster salad? Some favor lettuce while others prefer celery. Two of the most popular versions are Connecticut-style, featuring warm chunks of lobster meat soaked in butter and Maine-style containing cooled steamed lobster meat lightly dressed with mayonnaise.
Dive Into Quality Seafood
No matter your preference, the secret to an exceptional lobster roll is quality lobster. Using the freshest catches creates an unforgettably delicious sandwich. At Price Chopper, we partner with our New England friends at Ready Seafood in Portland, Maine. They offer superior quality with sustainable, fresh lobsters boasting succulent texture, sweet flavor and countless culinary options.
Focus on Fresh Flavors
Natives and tourists alike can’t get enough of this satisfying northeastern sandwich. Enjoy summer on a bun by picking up local Price Chopper lobster and creating fresh takes of this American staple! Lobster and vibrant peak-season produce make an undeniably fresh duo. Try Heirloom Tomato-Dill Lobster Rolls made with claw and knuckle lobster meat, Greek yogurt and mayonnaise, as well as Greek vinaigrette, lemon, heirloom tomatoes and dill served in New England-style hot dog rolls. Or, since lobster and zest go hand in hand, give lobster rolls a tropical twist by creating a Mango-Avocado Ceviche Lobster Roll. Combine claw and knuckle lobster meat with mango, avocado and red onion, along with cilantro, lime, jalapeños and olive oil served on a brat bun. Enjoy homemade lobster rolls with classic sides like French fries, potato chips, coleslaw and pickles.
Ready to roll? Visit pricechopperready.com for more tips and mouthwatering lobster roll recipes!
Local Legends: Grandma Brown's Baked Beans
Local Legends: Grandma Brown’s Baked Beans
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, Grandma Brown’s Baked Beans from Mexico, New York.
In Upstate NY, Grandma Brown’s Baked Beans are a summer staple. The perfect side dish to your hot dog or chicken, it’s almost an expectation! Grandma Brown’s offers original, no nonsense beans; try adding ketchup and mustard, some brown sugar, caramelized onions, and a splash of soy sauce. That’s all it takes to experience the quality of these Oswego County gems.
Grandma Brown’s came about during the Great Depression when Lulu Brown began making large pans of baked beans and selling them in grocery stores. People loved them! So Lulu’s husband, Earl, and her son, Robert, decided to sell them in Oswego NY. Shortly after their start, Earl died, and Robert Whitley joined the company, which became known as Brown-Whitney-Brown, or BWB for short. BWB continued to grow, and soon required a plant where they could process and can the beans.
Grandma Brown’s operates the old-fashioned way. They still use the same logo from 1955, featuring an image of Grandma Brown and her red casserole loaded with beans. They also have no social media profiles and rely solely on word of mouth advertising. With that being said, Grandma Brown has become such a staple in our region that bean lovers talking about them is all they need to thrive. That’s what makes them a local legend! For us, our summer just isn’t summer without enjoying plenty of Grandma Brown’s.
Stop by your local Price Chopper/Market 32 for your Grandma Brown’s Baked Beans or shop with us online!
