The Rundown on Hardy MumsFall is officially in full swing and mums is the word! Hardy mums that is. Unlike most flowers, mums are ideal for fall. They bring a classic colorfulness and a fitting liveliness perfect for the season. Known by their botanical name, Chrysanthemums, these flowers are built to withstand winter’s toughest temperatures. Mums are one of our favorite items to partner with local growers for sourcing – summer is great but we get excited when cooler weather approaches! The best time to plant mums is actually in the spring: If you look hard enough you should be able to find variations of sizes and colors early. They might not look like anything to rave about then, but by the time fall comes you’ll be thankful for your early s tart. Planting them in the spring also increases hardiness and prepares the mums for the coldest temperatures, allowing them to overwinter. A full day of sun is preferred for mums to have a good bloom, but they can get by with at least half a day’s worth of sun. Hardy mums are commonly seen in many colors such as sunny yellows, pinks, mauves, and orange-reds. The orange and red variations are the most fitting for the autumn season! Hardy mums may not be as bright as spring flowers, but they’re presence is a very appealing addition to an otherwise fading fall garden. Some hardy mums even change colors over time, “Will’s Wonderful” mums start bright red in the summer, with a touch of yellow in the center. Then, as they age, the yellow slowly spreads across the petals, eventually taking over the flower leaving only tips of red. Our Northeast climate provides an ideal agricultural canvas for planting and growing fall mums. We’re proud to have been partnering with Casertano’s Greenhouses in Cheshire, CT and Kurt Weiss Greenhouses in Moriches, NY for over a decade, allowing us to source our Northeast-grown mums each year! Hardy mums make a great decorative piece for fall: Get yours at your local Price Chopper or Market 32 before it’s too late! From the North Country to ABC’s Shark Tank: An Interview with Parker’s Maple We’re proud to support farmers and producers in the Northeast throughout the whole year: When it’s made or grown here, we get it here! We were recently able to speak with Alee Parker at Parker’s Maple in Canton, NY. She was kind enough to answer some of our questions about the company and its delicious maple products! PC: What is your process for making maple syrup? AP: When making maple syrup, our process is still the same as it was originally when we first began. We go out, tap the trees, and then when the sap is collected and ready we bring it to the production facility where we have osmosis machines and evaporators. PC: When is maple season and how long does it typically last? AP: The best time of year is when it is freezing temperatures at night, and then around 40 degrees and sunny during the day. This occurs around the spring; typically March is prime maple time. PC: Is tapping the trees harmful to the tree? AP: We haven’t seen any evidence of it hurting the tree. You do have to be careful that you don’t drill within three inches of where you drilled the year before. We, like all maple farmers, do take special precautionary measures to be cognizant and mindful of where we are drilling. As far as evidence of it hurting the trees, we haven’t seen any, our trees continue to grow bigger and bigger every year! PC: Do you have any products that would be considered organic? AP: Yes, our maple cotton candy! Our cotton candy is certified organic. PC: Do you add anything to your maple syrup? AP: Our syrup is 100% pure, real maple syrup. Our maple butter is 100% maple syrup with a small preservative added. PC: What does Parker’s Maple do to stand out? AP: We’re big on innovation, with a goal of “waking up” the sometimes sleeping maple category. We are innovating by creating products like our maple butter, and rebranding it to fit into the current nut butter craze. Our maple cotton candy is also super unique. Innovation is a huge part of what we do, and our mission is to educate people about the health benefits of maple syrup as opposed to granulated sugar, brown sugar, and honey. Plus, Josh has a unique story, starting the company with his dad at a very young age, so we like to talk about our story. PC: What’s your favorite part about working on a maple farm? AP: The excitement we get from customers and fans! People show up on any given day and we always get calls from people raving about our stuff. It helps all of our employees become excited about what we have going on. PC: You guys made a pitch on Shark Tank last year. What was it like presenting your brand on national television? AP: When Josh went on Shark Tank it was nerve-wracking! I think I was more nervous than he was. But he did a great job, and the national exposure we received from it was incredible. The number of orders that came in after the show aired were beyond anything we could have expected. It took us a month to fulfill all of the orders. It was amazing to see our company jump from being a local food company to a national brand overnight. PC: What’s your favorite thing about Price Chopper? AP: The people! The employees at our local Canton NY store are always so friendly and helpful. Plus, Price Chopper holds value to supporting local farmers and producers like us, which we’re very thankful for. Props to Alee Parker for taking the time to chat with us! We pride ourselves on being able to offer local products in our stores, and that would not be possible without folks like Parker’s Maple. We’ll be sampling their syrup in the stores below – if you’re in the area stop by for a home.grown. taste! Western Lights Syracuse Price Chopper, 11/10 12:30-6:30pm East Greenbush Market 32, 11/10 12:30-6:30pm Genesee Street Utica Price Chopper, 11/11 10am-4pm Brunswick Market 32, 11/11 10am-4pm Glenville Market 32, 11/11 10am-4pm Hudson Valley Plaza Market 32, 11/11 10am-4pm Clay Price Chopper, 11/11 10am-4pm Cicero Price Chopper, 11/11 10am-4pm Clifton Park Plaza Market 32, 11/11 10am-4pm Clifton Shoppers World Market 32, 11/12 10am-4pm The home.grown. Rundown on Some Underdog Winter Squashes Now that the weather seems like it’s finally cooling off for good: We offer a variety of tasty, local winter squashes that are perfect for your favorite cold weather meals! November is prime time for winter squashes, and we’re proud to source our hard squashes from farmers here in the Northeast, like Torrey Farms in Elba, NY, Plainville Farm in Hadley, MA, and Mazza Farms in Essex, VT. While many Northeast folks stick with classics like butternut and acorn for cooking and baking, there are a variety of other winter squashes out there that have just as much flavor: we’re here to shed some light on some of those lesser-known winter squashes. Some decorators use the underdog vegetables below on their front porches and fireplace mantles, but they’re actually delicious relatives to favorites like acorn and butternut. Check out the info below! Sweet Dumpling Squash (pictured above) is a smaller winter squash averaging 4 inches in diameter and weighing less than one pound. Its shape is similar to that of an acorn squash, with an ivory colored skin and green, yellow, or orange stripes running vertically down the sides. Sweet Dumplings are extra tasty when cut in half, baked and drizzled with home.grown. maple syrup. Also, with their bowl-like shape they’re perfect for stuffing with meat, cheeses, and vegetables. Delicata Squash is a smaller, underrated squash perfect for the winter. Being smaller than most other squash varieties, they are easy to cut and prepare. They have a sweetness to them that makes them very tasty, you don’t have to add anything. Also, unlike other types of squash, Delicata has a tender, tasty skin perfect for eating, and very convenient for preparing. You can eat them like fries, only they’re a much healthier alternative. In the words of Lloyd Zimmerman of Coxsackie’s Black Horse Farms, “they’re truly underrated!” Butterkin Squash is a cross between a pie pumpkin and a butternut squash. They have a dark orange interior that is deliciously sweet and smooth in texture. Butterkins can be used to substitute in any dish that calls for butternut squash or cooking pumpkins. For the best preparation, cut the butterkin in half, place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove the seeds and discard. Carefully scrape out the softened squash from the cavity and enjoy! Baby Blue Hubbard Squash was developed in 1953 here in the Northeast by the University of New Hampshire. They have a sweet, yellowish flesh. Luckily, Baby Hubbard Squash is delicious to eat and simple to prepare. Try it roasted, cut into small pieces and tossed with rosemary, olive oil, salt, and pepper. It’s fantastic when served with roasted meats such as turkey, pork, or chicken. One of the best perks of all winter squashes is the health benefits they provide. They’re a great source of vitamin A and C, potassium, and B vitamins and minerals, including copper and manganese. They’re very versatile and nutritious! No matter which type of squash you select, you can be confident that you’re making a healthy decision. They bring beautiful color and nutrition to your fall harvest meal! These underdog squashes may be lesser known, but they’re always a tasty addition to any cold weather meal. Between the different varieties there is plenty of selection, and numerous health benefits. This year, take a chance on one of these vegetables: you might just find a new favorite! Visit a Local Orchard or Cider Mill This Season! Written by Jon Waiksnoris, Marketing Intern It’s fall in the Northeast, and apple flavors are back in popular taste! Now that the weather has finally cooled down, enjoying a beautiful day at the orchard picking apples and tasting cider is the perfect way to celebrate the season. At Price Chopper & Market 32 we love this time of year, because we team up with a variety of local farms who supply our stores with home.grown. apples and cider every fall. Rulfs Orchard in Peru, NY has been a local partner of ours for over 20 years! Originally a dairy farmer, Robert Rulfs added a cider mill to his farm in 1983 and never looked back. Today, the orchard offers many different types of produce, apples, and berries. Featuring pick-your-own Macintosh apples, a corn maze and fresh baked goods, Rulfs Orchard is definitely worth a visit this fall! Established in 1911, Beak & Skiff Apple Orchard is the result of onion farmer George Skiff and dairy farmer Andrew Beak, joining forces to enter the apple business. Located in Lafayette, NY, Beak & Skiff offers a variety of apples for picking. They also produce delicious cider in their mill using fresh apples exclusively grown on their orchard! Cold Hollow Cider Mill is a Vermont cider mill we’ve partnered with for more than 20 years! In 1974, Eric and Francine Chittenden began making apple cider for friends, soon after, they realized they should open up a business. They wanted to make cider to distribute to supermarkets, and become a Vermont tourist attraction in the meantime. Today, through their own old-fashioned style, Cold Hollow Cider Mill is both one of New England’s top producers and one of Vermont’s biggest tourist attractions. Located in Altamont, NY, Altamont Orchards has been a family operated farm in the Capital Region for over 49 years! Dating all the way back to 1792, the farm has been leased and sold numerous times. However, in 1967 the Abbruzzese family became the first family to work and live on the farm. They still own the farm today, promising to raise and produce only the finest products for their community and customers. Be sure to check out their farm market featuring, apples, apple cider donuts, pies, breads, pastries, and more! Check out the info below to find out more about our local apple partners and what they have to offer!
Rulfs Orchard: 531 Bear Swamp Rd, Peru, NY / http://www.rulfsorchard.com/ Walhowdon Farm & Orchards: 33 Walhowdon Way, Lebanon, NH Hudson River Fruit: 65 Old Indian Rd, Milton, NY / https://www.hudsonriverfruit.com/ Sunrise Orchards: 1287 N Bingham St, Cornwall, VT / https://sunriseorchards.com/ Crunch Time Apple Growers: Wolcott, NY / http://www.crunchtimeapplegrowers.com/ Jaeschke’s Orchard: 23 Gould Rd, Adams. MA / http://jaeschkesorchard.com/ Brace’s Orchard: 444 Brace Rd, Dallas, PA Beak & Skiff: 2708 Lords Hill Rd, Lafayette, NY / http://beakandskiff.com/ Breezelands Orchards: 1791 Southbridge Rd, Warren, MA / http://www.breezelandsorchards.com/ Mayer Brothers Cider Mill: 1540 Seneca Creek Rd, Buffalo, NY / http://mayerbrothers.com/cider-mill-store/ Fowler Farms: 10273 Lummisville Rd, Wolcott, NY / http://www.fowlerfarms.com/ Rogers Orchard: 336 Long Bottom Rd, Southington, CT / http://www.rogersorchards.com/default.aspx Cold Hollow Cider Mill: 3600 Waterbury Stowe Rd, Waterbury Center, VT / http://www.coldhollow.com Altamont Orchards: 6654 Dunnsville Rd, Altamont, NY / http://altamontorchards.com/(more…) On Friday, August 4th our team headed north to visit two manufacturing facilities of HP Hood. Hood has been a strategic Dairy partner to Price Chopper for decades; producing many of our Price Chopper and PICS dairy products. The team started the day at the HP Hood plant in Vernon, NY. This plant produces Price Chopper brand Greek yogurt, as well as Hood cottage cheese. The milk sourced for their Dairy production comes from local farms within a 50 miles radius of the plant. We’re proud of our local roots and being able to source #homegrown milk for our Price Chopper Greek yogurt! The team also toured ESL processing plant in Oneida, NY where Hood branded creams, coffee creamers, and a variety of plant-based and lactose-free milks are made and packaged. The tour of the facilities was nothing short of impressive! Hood’s dedication to quality, innovation and service was evident in their state-of-the-art operation! HP Hood is one of the largest branded dairy operators in the U.S. as well as an experienced leader in ESL (extended-shelf-life) & aseptic processing and packaging. Thanks to the team at HP Hood for inviting us in! We had a great day moo-ving around the plants! At Price Chopper and Market 32, we believe in celebrating all things local. We team up with a variety of small-scale “mom ‘n pop” artisans and producers who supply either their neighborhood Price Chopper/Market 32 store or a group of stores in their area, and while these local producers make up a small portion of the many items we offer in our stores, each one of them are important to us. We ourselves started as a single grocery store in New York, and our home.grown. commitment to supporting all things local in the Northeast would not be complete without these neighborhood folks. Check out some of our featured mom n’ pop local producers below! Granddaddy’s BBQ, Bethel CT Find them on Facebook! Granddaddy’s is a husband & wife BBQ duo with a catering business and line of delicious sauces. The Craig family signed up to supply our Oxford Market 32 when they heard we were coming to town last year. Kutik’s Honey Farm, Norwich NY Find them on Facebook! A household name in rural Norwich, Kutik’s is a family-owned operation that delivers honey to our Norwich store, located a few miles from the farm. Grandpa’s Stuff Maple Products, Pawlet VT Check out their website! Grandpa’s Stuff is produced by a Vermonter who hand-crafts his maple spread “just like Grandpa Hawkins used to do”, carried in select Vermont stores! Gazebo Room, Lewisberry PA Find them on Facebook! Originating from a restaurant in Harrisburg and a favorite salad dressing brand of Pennsylvanians, Gazebo Room dressings are carried in our Montrose store in northern Pennsylvania. For more information on our program for all things local in the Northeast, visit our home.grown. page.