Hatch Chiles Are Here Through August!
So, what is a Hatch chile? A Hatch chile is a meaty green chile pepper, with a grassy, herbal flavor. Some varieties are smoke out of your ears spicy, but most pack just enough heat to make them enjoyable in a meal, without overpowering your tastebuds. Depending on your own level of spice tolerance, of course. When roasted, hatch chiles take on a buttery flavor with a sweet heat.
Hatch chiles are grown in the Hatch Valley in New Mexico, they must be grown in this region along the fertile Rio Grande to be called Hatch chiles. They come in a number of varieties, from Numex Big Jim, featured in the “Guiness Book of World Records” as the largest green chile, to the Sandia variety, which is a bit smaller with a medium heat offering.
Hatch chiles come in a range of heat levels. Hotter varieties can reach up to 8,000 Scoville Units, which is around that of a spicier jalapeño. Milder varieties reach up to 2,500 Scoville Units, which is similar to a spicier Anaheim pepper.
Try these out the next time you’re making salsa, enchiladas, and more, you can even add them to your next cheeseburger! Check out more recipes below!
- 2 cup whole milk
- 1 envelope (1/4 ounce) active dry yeast
- 3 large eggs
- 1-1/2 cup all-purpose flour
- 1-1/2 cup cornmeal
- 2 teaspoon granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), melted
- 2 Hatch or poblano chile peppers, finely chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon baking soda
- Nonstick cooking spray
- 1 cup maple syrup
- 2 Hatch or poblano chile peppers, stemmed
- 4 slices grains & seeds bread
- Olive oil nonstick cooking spray
- 2 avocados, peeled and pitted
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper plus additional for serving
- 1 package (3 ounces) thinly sliced smoked salmon
- 1/4 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh tarragon
- 1 pint cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced Hatch or poblano chile peppers
- 2 tablespoon fresh lime juice
- 2 tablespoon red wine vinegar
- 2 teaspoon granulated sugar
- 1-1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 boneless top sirloin steaks (about 6 ounces each)
- 2 teaspoon salt free garlic and herb seasoning
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro for garnish
More info: https://www.holajalapeno.com/hatch-chiles/
Mia Teal
Marketing Coordinator, Paid Media
Here at Price Chopper and Market 32, we’ve been partnering with local corn farmers in the Northeast since 1932. Corn is one of our region’s top agricultural products. Our farmers love to eat this local treat fresh-off-the-stalk, and so do we!
Leading up to the month of July each year, our corn takes quite a journey. During the month of May when local farmers are tending to their fields, we will tap into Florida’s sweet corn season and supply those delicous ears. Fast forward to June and we start to move up the coast into the state of Georgia. While we are getting corn from here, our local corn has started to sprout. Exciting things await!
Finally, the month of July comes and we are popping with excitement (pun intended)! The first half of the month, we move even further up the coast to North Carolina and Delaware, since their corn season is in full swing. However, by mid to late July, our local sweet corn season is finally underway! This lasts only until mid September, but we enjoy every minute of our corn season.
We love corn season so much, we have an incredible deal happening for two weeks only starting on August 4th, 2024. Amaize Corn, grown locally by Reeves Farms in Baldwinsville, New York will be shipped to all Price Chopper and Market 32 locations. This item will be sold in a pack of three at $3.99.
We recently had the opportunity to visti our friends at Reeves Farms. Check out some photos below!
What makes Amaize Corn so special?
This type of corn is sweeter than most corn, and is noted for its delicious taste and unique texture. Learn more about Amaize Corn here, and be sure to grab a pack of this life-changing corn while it’s available!
Check out some of our recipes below that you could make with your Amaize Corn!
When it comes to easy, yet delicious meals, ground turkey is a versatile star in many kitchens. Whether you’re looking to spice up your weeknight dinners or host a summer barbecue, ground turkey offers endless possibilities. Here’s a quick look at two delightful dishes you can make with ground turkey: stuffed peppers and turkey burgers.
Ground Turkey Stuffed Peppers
1 package Butterball Ground Turkey (Buy one get one FREE this week!)
Bell Peppers (color of choice)
1 pack Cherub Tomatoes
1 pack PICS Long Grain Rice
1 pack PICS Italian Seasoning
Shop for Ground Turkey Stuffed Peppers here!
Turkey Burgers:
1 package Butterball Ground Turkey (Buy one get one FREE this week!)
2 cans (16oz each) Bush’s Baked Beans
1 pack PICS Hamburger Buns
1 Whole Seedless Watermelon (for a side)
Shop for Turkey Burgers here!
Check out this delicious Turkey Burger recipe from our YouTube channel!
International Blues Music Day!
Tyler Blance
Manager of Digital Marketing
There are lots and lots of national days, weeks, months and more on the world’s calendar, but few are as exciting as this one: International Blues Music Day. Let’s celebrate with some blues (and food) talk!
If you’re not already familiar, blues is a music genre that originated in the United States in the 1860s, specifically amongst African-Americans in the Deep South. A favorite genre of mine, ‘The Blues’ comes in many forms: Mississippi Delta Blues, Chicago blues, gospel blues, folk blues, swamp music, and lots more. This style of music has influenced almost every form of American music that has followed it or developed alongside it: jazz, rock & roll, hip hop and more: even ‘screamo’, a unique genre that has held a special place in my heart since middle school. Chances are, your favorite song or artist has the blues to thank for its existence!
There are many names associated with the blues, each of them incredible in their own right: Since you’re reading the blog of a local supermarket chain, I thought it’d be appropriate here to take a quick peek into the appetites and tastes of some of the genre’s iconic figures.
Howlin Wolf, legendary for his booming voice alone, a pioneer of ‘electrifying’ the blues from its acoustic origins and an influential figure in the structuring of songs into verse-chorus-verse structure, was big on food: he once stated that he had eaten more chicken than any man had ever seen.
One of my favorite blues musicians, Muddy Waters, was not only an incredible musician: he could throw down in the kitchen! Muddy’s family shares stories of his love for cooking (and eating) spicy food: try your hand at some Grilled Cajun Pork Tenderloin if you’re in the mood for some flavor from America’s blues music homeland.
One of the most well-known figures in blues music, Eric Clapton is quite the foodie: he enjoys cooking, and once dined at the same Chicago restaurant 3 times in 2 days. Chicago has a rich history of blues music, and apparently some great restaurant food too!
I now find myself wondering about the favorite foods and dishes of some lesser-known, but incredible nonetheless, blues musicians: what did Reverend Utah Smith (gospel preacher and gospel blues guitar shredder) like to chow down on? Was Memphis Minnie a seafood fan? Did Houston Stackhouse enjoy breakfast for dinner? I’ll have to do some digging here and circle back to the Price Chopper & Market 32 Blog sometime in the future.
Stepping back from the tastes of the artists themselves, a variety of blues songs either are written about food, or contain food in their titles: Blueberry Hill by Fats Domino, Oreo Cookie Blues (paid partnership? I wonder!) by Lonnie Mack, and lots more. Cedell Davis, who learned to play the guitar with a butter knife after being struck by polio as a child and losing grip strength in his hands, does an awesome rendition of “Catfish and Cornbread”, as a spin on an old folk blues tune: check it out here.
So many songs and so much flavor!
Want to further wet your appetite for the blues? Check out our Blues Barbeque playlist on Spotify: it’s perfect for firing up the tunes while you’re firing up the grill. Listen here.
Long Live The Blues!
Mia Teal
Marketing Coordinator, Paid Media
Macarons & Macaroons may just have a one letter difference in their name, but these cookies are actually quite different in appearance and taste. Additionally, both originate in different cultures. Let’s learn more about these delectable desserts.
First thing’s first, we need to know how to pronounce our cookies.
Macaron (Mack-a-RON)
Macaroons (Mack-a-ROON)
Now that we have the most important step down, let’s learn more about the differences. Macarons originate in France and resemble a small, cookie sandwich. Macarons have a crispy exterior shell with a soft, airy interior and are known for their delicate texture. While there are a variety of flavors, the almond flavor from the almond flour base is complemented by various fillings such as ganache, buttercream, or jam.
Check out our NEW PICS Summertime Macarons here!
Macaroons on the other hand, have a longer history and are thought to have originated in Italy. They are also popular in Jewish cuisine, especially during Passover since no flour can be eaten during this sacred time. Macaroons have a predominant coconut flavor due to the shredded coconut, have a bumpy appearance, and a chewy texture.
Not a coconut fan? Check out this delicious Almond Macaroon Recipe here!
Interested in tasting the difference? Check out the items below or head over to your local Price Chopper/Market 32!
National Chicken Wing Day
Today is National Chicken Wing Day and we have a handful of new recipes to try! Whether you’re having a friday pizza night, watching the game, or just looking for a tasty meal with friends and family these wing recipes are perfect. Check them out!
This week we are bringing you two popular dishes that you are sure to love – Chicken Parm & Pulled Chicken Tacos! Even better, both meals are only five ingredients, making them delicious and budger-friendly. Let’s see what our recipes call for…
Chicken Parm with Broccoli
1 pack Market 32 Boneless Chicken Breast
1 box Barilla Pasta
1 jar Ragu Sauce
1 bag (8oz) PICS Shredded Mozzarella Cheese
Broccoli Crowns
Shop Chicken Parm with Broccoli here!
Shredded Chicken Tacos
1 pack Market 32 Boneless Chicken Breast
1 pack PICS Tortillas
1 jar PICS Salsa
1 bag (8oz) PICS Shredded Mexican Blend Cheese
1 Avocado
Shop Shredded Chicken Tacos here!
Check out these pulled chicken taco recipes for a fun twist!
Obscure Games & Events of the Past and Present
Jon Waiksnoris
Digital Marketing Coordinator
Today, the opening ceremony of the 33rd iteration of the summer games takes place. Flag bearers LeBron James and Coco Gauff will lead the USA onto the world’s stage. The upcoming events have inspired us to uncover some of the most obscure, quirky, and unusual events that have taken place in iterations past and present. Take a look at some of our favorites!
Solo Synchronized Swimming: If you’ve tuned into synchronized swimming you may be slightly confused by it, but you understand that the point is to be in sync with your teammates and fellow swimmers and dancers. Well, all that went out the window in 1984, 1988, and 1992 when solo synchronized swimming took place. Good luck being a judge of that event!
Plunge for Distance: Plunge for Distance, or “competitive floating,” is known as being the lamest event to ever take place at the games. In fact, any attempt at being athletic was strictly forbidden in this event. Competitors would dive into the water, surface, and lay flat and motionless, until they had to pick their heads up out of the water for air. Whoever floated the furthest was crowned the winner! But any attempts to swim or perform a move to float further would get you disqualified. Electric!
Tug of War: Most of us have probably taken place in a good, old tug of war bout of some kind. Whether it’s messing around with friends, playing with your dog, or participating in an athletic competition of the highest regard. Wait, what? Yes, tug of war used to take place during the games in the early 1900s.
Modern Pentathlon: In order to compete in the pentathlon event of today’s game, you must have a well-rounded skillset. This seemingly random and chaotic event requires competitors to compete in fencing, show jumping, pistol shooting, swimming, and running. You know, like your one annoying friend who’s good at everything.
Hot Air Ballooning: There have been a number of hot air balloon competitions that have taken place over the years, like distance traveled, altitude reached, even best photo taken from a hot air balloon. In 1900, French balloonist Henry de La Vaulx was crowned the winner of a distance competition, traveling his balloon 768 miles from Paris to Poland. When he finally landed, he was rewarded by being arrested for not filing a passport request.
The summer games are a great time to gather with friends and family, enjoy the events, and root for your favorite athletes. And no watch party is complete without the proper snacks and meal options. From catering and platter options, to snacks and beverages, we’re your one stop shop for enjoying this year’s games!
Mia Teal
Marketing Coordinator, Paid Media
We are celebrating mangoes all July long, and today, July 22nd, we’re kicking it up a notch for National Mango Day! We’re so excited to share our passion for this versatile fruit with you. From enjoying mangoes in their natural state to crafting smoothies or baking sweet treats, we’ll teach you how to select the best mangoes, cut them properly, and more!
How to Choose a Mango:
Unlike other fruits, color is not always the best indicator of a mango’s ripeness. Believe it or not, mangoes come in a variety of shapes and colors. In order to discover if a mango is ready to eat, give it a gentle squeeze. An unripe mango will be firm, whereas a ripe mango will be a little soft.
However, mangoes can be enjoyed at all different stages of life depending on preference. The flavors vary from sour-tart to sweet.
How to Cut a Mango:
Step 1: Choose your mango, of course!
Step 2: Rinse off the mango.
Step 3: Place the mango on a cutting board with the stem end facing up.
Step 4: Cut down along the flat sides of the mango, starting just off-center to avoid the large seed in the middle.
Step 5: Slice from top to bottom on both sides of the seed.
Step 6: Using a knife, make vertical and horizontal cuts in the flesh, creating a grid pattern. Be careful not to cut through the skin.
Step 7: Use a knife or a spoon to remove the mango from the skin.
Step 8: ENJOY!
Mango Recipes:
Source:
Summertime means firing up the grill with a variety of meats and veggies, including sausage! While sausage & pepper sandwiches are a traditional summertime meal, you may find yourself with some leftovers, but don’t let them go to waste! We have a very simple recipe for you and your family to enjoy with your leftovers. Let’s see what’s grilling this week…
Sausage & Peppers:
1 pack Premio Italian Sausage
1-2 large Bell Peppers
1 pack Market 32 Sub Rolls
1 bag Dole Salad Kit
Shop Sausage & Peppers with a side salad here!
Pasta with Sausage:
Leftover Premio Italian Sausage
1 jar Rinaldi Marinara Sauce
1 box PICS Angel Hair Pasta
1 bag Birds Eye Steam Fresh Veggies
1 bag Dole Salad Kit
Shop Pasta with Sausage here!
Check out our YouTube page on how to perfect your sausage & peppers on the grill!