Our Prepared Food counter will be offering seasonal dishes to round out your meal. On Sunday, September 29th, and Monday, September 30th, we’ll have our popular housemade brisket with carrots and onions and our slow-cooked tzimmes stewed to perfection available while supplies last.
Studded with sun-dried tomatoes and cured black olives, and brightened up by fresh herbs and lemon zest, these scones make a great complement to your next breakfast or brunch. Serve them with eggs, with some fresh ricotta and mozzarella.
Our picks will elevate any meal, snack, or bagged lunch into something your kiddos (or you!) won’t be able to wait to dig into.
Heirloom refers to varieties of tomatoes whose seeds have traditionally been handed down from generation to generation of farmer and culled from each year’s harvest. Heirlooms are by definition open-pollinated, meaning they’re not hybrid breeds that have been developed specifically to resist disease and preserve shelf life.
Sweet corn is one of the most prominent vegetable crops produced in New York State, and this year, farmers from the Finger Lakes were graced with some much-needed rainfall that’s given them an abundance of beautiful bi-color sweet corn that’s picked fresh daily.