Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!
Strawberries are one of the tell-tale signs of early summer. They're plentiful at the farmers market, and they're plentiful in the Produce Department. If you haven't tasted the flavor of strawberry with reduced balsamic vinegar, prepare for a party for your taste buds. This dish is delicious served over vanilla ice cream or yogurt.
Whether or not you celebrate the Jewish holiday, Passover, we dare you to only eat one of these sweet and salty treats!
We hope that you'll take this day to either get re-motivated to separate your bottles, cans, paper and more or to start a recycling plan in your home. To learn more about recycling and participate in the "Can Buy-Back Day" today come to the Moscow Recycling Center from 9:30-5:30. They'll have Moscow Food Co-op refreshments, all from local farms, information about recycling at home and prizes to win! You can learn more about recycling in Moscow here!
If you've ever wanted to spice up your repertoire of seasonal libations, then this post is for you. And if you've ever been poking around the produce department and found yourself wondering, "What's with the orange tomatoes?", then this post is for you. Welcome to "Let's Toast", a feature that's sure to freshen up the way you imbibe. Persimmons, at their peak right now, are delicately sweet with almost a mild cinnamon flavor. They're firm, yet juicy and make a fabulous addition to a salad. We, however, like to cook them down, throw 'em in with our favorite bubbly beverage and toast to the season.
Bubbly Persimmon Cocktail Persimmon syrup 1 ripe Fuyu persimmon, cut into ½-inch cubes 1/2 cup water fresh grated nutmeg 1 sprig rosemary 1 cup brown sugar
In a medium saucepan, cook the persimmon over medium heat until the pieces caramelize, 5 to 10 minutes. Keep the persimmons moving around the pan to prevent them from sticking to pan or burning. Stir in the water and rosemary, then grate one-fourth of a nutmeg into the pan. Bring mixture to a boil, then add the brown sugar and stir until dissolved. Remove from heat, strain and set aside to cool. Makes 1 cup of syrup, which is more than the recipe calls for, but it can be kept in a jar in the refrigerator for up to 1 week.
Assembly 1 ounce orange liqueur 1 tablespoon persimmon syrup 1 teaspoon fresh lemon juice 4 ounces dry Prosecco, Champagne or your favorite bubbly small sprig of rosemary, for garnish
In a cocktail shaker with ice, combine the orange liqueur, persimmon syrup and lemon juice. Shake and strain into a Champagne flute or saucer. Top with Champagne. Garnish with a sprig of rosemary and a cranberry.
