Get Your Pet Meds at Price Chopper
At Price Chopper/Market 32, we are passionate about supplying our customers with everything they need to keep themselves and their families healthy. Of course, pets are always included in that! We strive to provide the resources they need to live happy. Did you know you can pick up your pet medications from our pharmacies? It’s true! We offer affordable prices and an easy pick-up process at our in-store pharmacies.
We offer top brands like Bavecto, Frontline, and Seresto for fighting fleas & ticks, Bravecto requires a healthcare provider prescription. New, transferred, and authorized refills are included as ordered by a prescriber. Also, your pet is covered with a number of prescription meds for various ailments: Carprofen for arthritis/joint pain in cats and dogs, Heartgard Plus for Heartworm in dogs, eye meds such as Latanoprost, Dorzolamide, and Diclofenac, Levothyroxine for thyroid in dogs, and Vetsulin for diabetes in dogs and cats. For more information please visit our website.
Can’t pick up? Medications can also be delivered via ScriptDrop. Whether it’s to your home, office, or assisted living facility, prescriptions can be hand-delivered by a professional and HIPAA compliant ScriptDrop courier. Click here to find delivery options and participating locations near you!
We believe all good patients deserve a nice, healthy treat so check out our selection of pet treats, sure to make your furry friend smile!
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S'more Summer Fun
S’mores are the star of summer campfires and backyard cookouts. Everyone loves the classic s’more, a harmonious sandwich of marshmallow and chocolate, stuffed between graham crackers. However, today we are suggesting more for your s’mores! Check out some of our favorite creative, next level s’more recipes to try at your next summer night hang out.
Rice Krispie Treat S’mores: Is there anything better than marshmallows and chocolate? Well yes, marshmallows and chocolate AND Rice Krispie treats. Rice Krispie treats will elevate your s’mores to an elite level of crispiness.
Candied Bacon S’mores: Candied bacon brings a wonderful sweet and savory mix. This is at the top of our list.
Roasted Berry S’mores: Berries pair wonderfully with chocolate, why not add them to your s’mores for a refreshing twist? We love roasted berries for a campfire aesthetic in the summer.
Salted Caramel S’mores: Decadent, gooey, and delicious Salted Caramel S’mores can become very addicting.
Tropical S’mores: These tropical s’mores will have you in vacation mode in your own backyard. Add some grilled pineapple, maraschino cherries, and toasted coconut to your s’mores and replace the graham crackers with white chocolate macadamia nut cookies. Paradise.
Chocolate Chip Cookie S’mores: This idea is simple, but oh-so delicious. Pack your s’more between your favorite chocolate chip cookies for more chocolaty goodness.
Elvis S’more: We all love a good Elvis sandwich, but how about an Elvis s’more? Peanut butter, banana, and bacon added to your s’more. Yum!
Grasshopper S’mores: This minty fresh recipe features dark chocolate mint, like an Andes, rather than your regular s’mores chocolate. A fun, tasty twist.
PB&J S’mores: Did you think we were done remixing sandwiches? Nope. Peanut butter and jelly s’mores are the best thing since sliced bread.
Caramel Apple S’mores: Last but not least, caramel apple s’mores. We recommend using a granny smith apple topped with a warm caramel drizzle.
This summer, we will be enjoying these different recipes at our campfires and highly recommend you do the same. The best part? All of your s’mores needs are conveniently located at your local Price Chopper & Market 32 or on our website.
Composting Tips & Tricks
Reduce waste through composting! Compost is organic material that can be added to soil to help plants grow. Food scraps and yard waste are examples of compost, but usually these items are thrown away, rather than being composted. Making compost keeps these items out of landfills where they release methane and take up space.
All composting requires three ingredients: browns, greens, and water. Browns being dead leaves, branches, twigs. Greens being grass clippings, vegetable waste, fruit scraps, coffee grounds. And the right amount of water.
Any time is a good time to start composting, but spring is particularly advantageous. In spring, you can use the warmer weather to your advantage along with the increased activity of microorganisms and creatures. By composting, you will enrich your soil by retaining moisture and suppressing plant diseases and pests. You will also reduce your need for chemical fertilizers and methane emissions from landfills, lowering your carbon footprint.
For backyard composting, select a dry, shady spot near a water source for your compost pile. Add even amounts of browns and greens, making sure the larger pieces are shredded or chopped. For dry materials, make sure they are moistened as they are added to the pile. Once you have built your compost pile, mix grass clippings and green waste in and bury fruit and vegetable waste under 10 inches of material.
If you don’t have a proper space for outdoor composting, you can do so indoors with a specialized composting bin. When properly managed, an indoor bin will not attract pests or give off an unwanted scent.
Check out some more composting tricks:
- Fats, pet droppings, or animal dropping should not be compost. They will attract pests and can spread disease.
- Shredded newspaper or plain white paper works great as compost!
- Plants that have been treated with pesticides should not be used.
- Straw is an excellent source of carbon for your compost pile.
- Kitchen waste such as vegetable peels, fruit rinds, coffee grounds, tea bags, and egg shells can be fed to worms. Meat and dairy products should be avoided.
- Woody stalks or corn cobs usually decompose slower, smash with a hammer to make it easier for the microorganisms in your pile to break them down.
- Too many browns will make your pile hard to break-down. Too many greens will make your pile too smelly. Try layering each evenly.
- The more you add at once the quicker your pile will heat up. One big meal is better than several small snacks.
- When finished your pile should look, feel, and smell like rich, dark soil. The items you added should be unrecognizable.
- Relax, and stick to the process. Eventually you will make a great compost!
Sources: https://www.planetnatural.com/composting-101/tips/ – http://www.carryoncomposting.com/416920199 – https://www.epa.gov/recycle/composting-home
Nick's Ice Cream: What The Fjord Is Swedish-Style Ice Cream?
Diet and delicious? It’s an impossibility, a paradox, just plain nonsense! No, it’s actually just Swedish. Yeah, that tiny country where everyone’s six feet tall, blonde, and beautiful. Oh, forgot to mention they’re geniuses too. Because they’ve invented the world’s first light ice cream that actually tastes just like ice cream.
Okay, let’s break down just how genius these Swedes are. Most light ice creams just remove all the fat from the cream and replace it with water. That’s why you get super icy diet ice creams and as the water eventually evaporates, the pint shrinks into a hard frozen brick. Not yummy. Nick’s Swedish-style just uses a different type of plant-based fat that’s way lighter than traditional milkfat. So it retains all the creaminess of traditional ice cream and you would never know it’s better-for-you.
How much better for you? Most traditional ice creams are 1000+ calories per pint. You can get a pint of Nick’s with only 220 calories in the whole pint. Yeah, that’s less than 60 calories per serving. Can you eat a whole pint of ice cream in one sitting? Yes! Should you? Um.
So, if they’re that much lighter they must only have like, Strawberry and Vanilla, right? Wrong. They have like 30+ flavors with huge honkin’ chunks. Swedish Munchies has cookie dough and brownies! Bottom line, you can indulge in creamy rich ice creams that are super light and better for you, without wanting to curl up in a ball afterward.
Food Ideas for the Perfect Mother's Day
Mothers, grandmothers, and even aunts are the backbone of every family. They keep things together and are always there when you need them. That’s why we are excited for Mother’s Day, to show a little bit of appreciation to the amazing moms in our lives. This year we’re showing that love the only way we truly know how, with some quality food. Check out our ideas!
Breakfast in Bed: On Mother’s Day, the food gifts start early. Make sure to let mom sleep in and surprise her with a delightful breakfast in bed. It’s the best way to wake up and a great way to start a day of celebrating her!
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Brunch: If breakfast in bed is a no go, brunch is another great option! A good brunch makes a morning that much brighter. Mom will love it! When it comes to brunch, beverages play a big role. Mimosas are always a winner. How about some Melon Sangria? If you’re looking for non-alcoholic options, this Polynesian Cooler or Citrus-Basil Spritzer are great. For food, scones like these Cheddar-Rosemary Scones or Maple-Brown Butter & Thyme Cream Scones hit the spot.
More breakfast / brunch recipes mom will love…
Surf & Turf: For dinner, surf and turf is an excellent option. Choose from our selection of Certified Angus Beef Strip Steak, Chiappetti Australian Lamb Loin, Market 32 Lobster Tail and Raw Shrimp, and more.
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Sweet Treats: Finish it off with some sweet treats! We offer a variety of shortcakes, cheesecakes, or chocolate dipped fruits that mom will love. Or choose from a handful of dessert recipes!
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Happy Mother’s Day!
Celebrating Asian American and Pacific Islander Heritage Month
May is Asian American and Pacific Islander (AAPI) Heritage Month. We honor this time and space set aside to intentionally recognize and elevate those in the AAPI community. AAPI contributions to our businesses, educational institutions, agriculture, art, food, music and many other arenas, are innumerable. Many know that the origins of the Asian American and Pacific Islander people can be traced back through many millennia. In all that time, AAPI peoples have been inserting innovations, discoveries and teachings into global communities. They have influenced cultures and beliefs in powerful ways.
This year, we choose the theme of Advancing Leaders Through Collaboration to highlight present and past AAPI leaders and businesses. Through collaboration we gain from the unique perspectives and lived experiences in our workplaces and beyond. We draw attention to the need to deliberately foster AAPI community members. Make efforts to augment their existing talents with opportunities to grow, learn, teach and lead. In seeking out the contributions of AAPI individuals and organizations, we broaden and enrich the experiences of us all.
We believe that partnering with AAPI owned and led businesses is just one more way to advance this community. The many brands and products that we deliver to our guests bring diversity, authenticity, and quite literally, flavor to their lives. Through economic collaboration our diversity, equity and inclusion values are seen and felt in very practical ways. We will continue to seek business partnerships and goods from women, people of color, and members of the LGBTQIA community.
In recent years, the AAPI community has battled an increase in sentiments of xenophobia, and even acts of violence. We stand against prejudices, hatred and violence, not just during this month of recognition, but always. When any one segment of our local or global community is persecuted, we are collectively affected.
Celebrate with AAPI Made Products
A Guide to Grapes
What’s great about grapes? A lot. Grapes come in several varieties, all with different shapes, sizes, and most importantly, different tastes. They are the sixth-largest crop in the United States, and they are produced all around the country! There’s a lot of grapes out there, let’s learn more about them.
Moon Drops: Moon Drops are grown in Central California with a season from late July to September. These grapes are elongated with a dark purple color. They’ve only recently been introduced to the markets. Moon Drops are sweet, but not too sugary, and feature a taste similar to grape jelly.
Concord: Concord’s are the grape associated with Welch’s grape juice. If you’ve experienced Welch’s you know just how a Concord taste. They are bright, sweet, and packed with that grape flavor you get in juice. You can find this variety in The Finger Lakes region in New York, Yakima Valley in Washington, Michigan, and Lake Ontario during their peak season of early Fall.
Pinot Noir: Yes, wine! These grapes were popularized in the Burgundy Region in France but have since spread all over the world. Willamette Valley in Oregon and the Russian River Valley in Sonoma County, California do well with this variety. They grow in tight-knit clumps and feature a dark purple color. They hit their peak from August to September.
Sweet Jubilee: Sweet Jubilees are an extra-large version of the grape, and they are emphatic too. If you’re looking for a heavy hitter in the grape game, Sweet Jubilees are the way to go. This variety grows in a clump as large black ovals, found in Central California.
Valiant: When you think about grapes, Alaska probably does not come to mind. Then there’s the Valiant grape. Durable in freezing temperatures and harsh soil conditions, the Valiant variety can be found in Alaska and Canada. They feature a large blue color and are larger than the average grape. They are most used for juicing and jams, due to their similar taste to Concords.
Kyoho: Looking for the largest grape you can find? Kyoho’s are your answer. They grow as big as plums and in Japanese the name means “giant-mountain grape.” This variety is dark purple, with a large inedible seed and thick skin. They taste similar to Concord’s, but you’ll want to peel off the bitter skin before enjoying the sweet fruit.
Cotton Candy: You may not believe grapes can taste like cotton candy, but we recommend you try these for yourself. They really do! They grow in Central California from Mid-August to late September and it’s the closest we’ve come to cotton candy growing from the trees.
Riesling: Riesling grapes thrive in areas with cooler climates like Austria, Germany, and the New York Finger Lakes. They are some of the most versatile grapes in the world, with ability to make both dry and extra sweet wines. As a grape, Riesling tends to be sweet with a high acidity.
Gewürztraminer: This is a fun one, Gewürztraminer grapes! These grapes have a reddish-pink skin, but ultimately make white, almost clear wine. They are known for tasting much like the wine they turn into but feature a stone fruit like flavor.
Crimson Seedless: Crimson Seedless are a popular oval-shaped grape found in many grocery stores around the country. This red grape features a thicker skin, allowing it a longer shelf life than most varieties. This grapes tart juiciness has made it a household favorite.
Source: https://www.foodrepublic.com/2018/05/20/15-types-of-grapes-to-know-eat-and-drink/
Add Grapes to Your Cooking
Plant-Based Plates
Earth Day is coming up on April 22nd and we’re celebrating with some plant-powered meals and recipes. Adding more plants to your plate is a great way to support Earth Day, agriculture, and your individual health. Americans at every age and stage have plenty of room to add more plant-based foods. Check out some of our favorite plant-based recipes.
Grilled Veggie Quinoa Bowls: This recipe features organic red and white quinoa combined with a wonderful array of veggies, all topped with a tasty Southwest marinade.
Southwest Veggie Flatbread: A mouthwatering southwestern-style flatbread with all the classic ingredients. This one’s a winner.
Black Bean Quinoa Grilled Veggie Tacos: These tacos are filled up with satisfying ingredients, corn, tomatoes, onion, and jalapeno met with quinoa mixture, beans, avocado, and cilantro. Delicious and filling.
Air Fryer Herbed Root Vegetable Chips: Substitute your potato chips with these crispy Air Fryer Herbed Root Vegetables Chips. The same feel and crunch of potato chips, but veggies.
Cajun Fried Corn on the Cob: This Cajun Fried Corn on the Cob is amazing! Scallions, buttermilk ranch, and Cajun seasoning brings a blast of flavor to this recipe.
Carrot & Kale Latkes with Orange-Ginger Sour Cream: Latkes are great. But you can add some veggies to make them even better. Carrot and Kale topped with orange-ginger sour cream. Delicious!
Chickpea Lettuce Wraps: Lettuce wraps provide a world of opportunity. For a plant-based plate, use chickpeas as a main ingredient.
Easy Black Bean Burger: Satisfy that burger craving with a Black Bean Burger. Topped with all your favorites this recipe passes the test.
Grilled Tortilla Pizzas: Have you tried using grilled tortillas as pizza dough? It works great. And when topped with sun-dried tomatoes, roasted pine nuts, kalamata olives, and feta cheese, makes for a pretty good pizza.
To learn more about plant-powered meals and ingredients visit our website. We offer a ton of variety when it comes to plant-based recipes, and they all deliver great flavor and satisfaction.
Shop some of our favorite plant-powered products:
Plant-Powered Products
New Items: FAGE® Total Blend Yogurt
NEW FAGE® Total Blended Greek yogurt is hitting our dairy aisle shelves! Real fruit blended with FAGE Total’s nonfat Greek yogurt. Taste the rich, creamy perfection of beautifully balanced Greek yogurt.
Available at your local store in 5.3oz size, FAGE Total Blended yogurt contains 100% natural ingredients and is Non-GMO Project Verified. Kissed with fruit, blended to velvety goodness, and packed with protein – enjoy it by the spoonful right out of the container, or in a parfait with fresh fruit and granola.
Not only is this exciting new yogurt tasty, it’s also made right here in the Northeast! FAGE yogurt is produced in Upstate New York, near our Johnstown Price Chopper. When it’s made or grown here, we get it here!
Shop these newbies and more new items here!
National Garlic Day
National Garlic Day may be one of the most underrated food holidays of the year. With a rich history dating back to the hunting and gathering days, garlic has remained a mainstay in our diets. In fact, the average person eats approximately two pounds of garlic a year, over 300 cloves, whether that’s for the health benefits or fear of vampires.
It is said that garlic was first used 10,000 years ago, after the last Ice Age. Chinese writings contained the first documented notes of garlics health benefits. Over time as humans evolved from hunters and gatherers to farmers, garlic evolved as well becoming popular in cuisines around the world, including Egypt, Greece, Rome, China, Mesopotamia, and India.
Allium Sativum, or garlic, is not native to North America. However, Allium Canadense, or wild garlic, does grow in the Eastern part of the continent. Yet, wild garlic is more like an onion than garlic, and should not be confused with true garlic. True garlic first came to North America with Polish, German, and Italian settlers. There’s also evidence that the Spanish Conquistadors brought garlic to the southwestern part of the United States.
Today there are hundreds of different types of garlic in North America and over a thousand worldwide. All with different sizes, shapes, features, and taste. All these varieties are broken down into two subspecies: softnecks and hardnecks.
Hardnecks grow best in cold climates and are found in Central and North America. They produce large, easily peeled cloves with big flavors. The eight groups of hardnecks are Porcelain, Rocambole, Purple Stripe, Glazed Purple Stripe, Marble Purple Stripe, Creole, Asiatic, and Turban.
Softnecks are the most widely grown garlics in the world and what you find in most North American supermarkets. The two groups of softnecks are Artichoke and Silverskin.
Who knew those little cloves of garlic could be so interesting? Time to add them to some cooking!
Source: https://www.garlicclubb.com/the-garlic-story.html