We have some new products this week
Delverde Pasta: A great pasta choice made with durum wheat and water from the Verde river. With a pure taste its a great choice for any of your pasta dishes
Koch’s Turkey Fillets and Fully Cooked Turkey Breast:
Apples are in season, and they just so happen to make adorable––not to mention budget-friendly––candle-holders. We saw this simple craft listed for Halloween, but we think it can be used for so much more. Place them on windowsills and mantels for a unique way to cast a glow and usher in fall. Use them in a bowl or on a plate for a unique centerpiece for Thanksgiving. Or place some loose greenery around it for a red and green Christmas display.
Skill level: Beginner
Continue reading Apple Candleholders →
Everyone knows that fish is good for us. Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines, etc.—deliver those heart- and brain-healthy omega-3 fats you’ve probably also heard you should be getting in your diet. And we are supposed to be enjoying them twice a week.
So why don’t we?
Continue reading Fish Alternatives →
Here at the Market we make every effort to source sustainable seafood. And wild caught fish is always at the top of our list.
In the video below, commercial fishermen are line fishing, in our beautiful Chesapeake Bay, for rockfish and stripped bass. These are the very fishermen that bring fresh seafood to your table.
Freeze those fresh tomatoes! And we don’t mean after you’ve worked all day in the kitchen stewing, saucing, canning, pasting, and general preserving. Nope! you can freeze those tomatoes right off the vine.
Continue reading The Easiest Way to Preserve Tomatoes: Freeze Them! →
Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of vanilla ice cream add the finishing touch.
For tips on peeling peaches, click here: peeling peaches.
Prep Time: 15 minutes
Cook Time: 60 minutes
Continue reading Peach Cobbler →
There are almost as many different types of cobbler dough as there are cobbler recipes. And in true American style they have some very interesting names: the Betty, the grump, the slump, the dump, the buckle, and the sonker. But no matter how you prepare your fruit cobbler many of us will agree that the Deep South tradition of topping it with a scoop or two of vanilla ice cream, is a tradition well worth preserving.
Continue reading Cobbler Dough →
There was a fascinating article by Lena H Sun in the Washington Post recently. Ms. Sun had apparently wrenched her neck and instead of reaching for her bottle of ibuprofen, she downed a bunch of freshly picked tart cherries. She went to bed and the next morning she was feeling a lot better.
Ms. Sun had confirmed what a ton of research has been saying; these cherries are packed with antioxidants and anti-inflammatory compounds that help relieve inflammation, pain and damage to cells, organs and blood vessels.
Continue reading Tart Cherries – Super Drug? →
Some produce are terrible roommates – they are a bit “gassy”.
The main way to lengthen shelf life of produce is by using cold temperatures to slow food’s respiration, or ‘breathing’ process.” In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. The worst thing to do is seal fruits and vegetables in an airtight bag. You’ll suffocate them and speed up decay.
Continue reading Storing Produce in the Refrigerator →