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.
While cherries are delicious eaten fresh, sometimes it’s nice to put a twist on summer fruit and one of our favorite ways to do that is by roasting cherries with a drizzle of honey to amplify their sweetness and caramel-like flavor.
Get the perfect flaky pastry with one of our ready-to-bake frozen pie shells from Blue Duck Bakery, and if you want to keep the filling simple as well, a dense whipped cream can be substituted for the custard below—but we think its deliciousness justifies the extra effort it requires.