Written by Jane Golub Director In-Store Marketing Programs November 20 2016 PINELAND FARMS POTATO ITEMS Pineland Farms presents their trip of fresh potato products! Natural Homestyle Mashed Potatoes Good old-fashioned taste starts with natural ingredients – fresh potatoes, whole milk and real butter.   This delicious recipe will make you think Mom prepared it herself!  Just heat and serve and you’ll have the perfect accompaniment for any meal! Natural Redskin Mashed Potatoes No mashing, no peeling!  Let Pineland Farms provide you with the “classic” redskin mashed potato.  Their recipe is sure to add a fresh and favorable twist for your dinner table.  Natural ingredients, fresh taste and ready to go.  Just heat and serve. Natural Sour Cream & Chive Mashed Potatoes Using the freshest ingredients, Pineland Farms has created a creamy and savory side dish that will pair well with any entrée.  Pop their package in the microwave and you’re ready to go in just minutes with the perfect potato dish. Always Fresh – Never Frozen        Natural Ingredients – Great Flavor Ready in minutes – no peeling, no cutting – Heat and eat!! Look for Pineland Farms Fresh Potato Items in the Refrigerated Produce section Ellie Wilson, MS, RDN, Senior Nutritionist Cranberries, with their sassy piquant flavor and ruby tones, are a wonderful addition to any meal or snack. You will find them fresh in stores each year as we head into the holidays for a good reason – they have a long growing season, March to October, so right now they are peak season! Cranberries grow wild in the optimal natural setting of kettle ponds full of decaying plant debris, (eventually peat) scoured from the landscape by departing glaciers. American Indians, specifically Wampanoag People, found many uses for them, and shared some of them with early settlers. Those settlers gave the berries their current name, an adaptation of “craneberries”, describing the look of the plant and flower, which is reminiscent of the neck and bill of the Sandhill crane. Cranberries became the fruit of choice for sailors and others, as it was noted they warded off scurvy – due to their excellent Vitamin C content. Cranberries have are quite versatile – the original “to-go” meal when used to make jerky-like pemmican, they were also used for coloring rugs and textiles, as well as medicinal uses. Modern medicine has, in fact, proven that compounds in cranberry juice have anti-bacterial action, as well as bioactive compounds that may have anti-cancer properties, like proanthocyanins. The red color of the berry itself is a bioactive compound we benefit from. A former Revolutionary War captain, Dennis Hall, is credited with moving it from wild berry to farming. The industry has grown from Southeastern Massachusetts and Cape Cod to similar marshy regions in New England and other states, like Washington and Oregon, and it continues to innovate, with sustainability at its core. Even more exciting are the wonderful recipes that can be found from all over the country, traditional and new, that invite people of all ages to try them and enjoy the taste and benefits of our American super-berry. Check these recipes out, and make cranberries part of your traditions all year long! https://www.pricechopper.com/recipes/9405/Cranberry-Muesli https://www.pricechopper.com/recipes/9829/Gingered-Cranberry-Raspberry-Relish Ellie Wilson, MS, RDN, Senior Nutritionist The American Heart Association, long known for their efforts to educate Americans about the best ways to enjoy great heart health, began a new tradition several years ago with National Eating Healthy Day. It always falls on the first Wednesday of November, and seeks to help people keep their heart in mind as the holidays begin. The theme this year is “Be Colorful”, to get us thinking about and enjoying more fruits and vegetables at all of our eating occasions. You can add more produce to your diet with these easy, quick tips:

1. Power up breakfast with some dried fruit in oatmeal, like dried cherries and apricots.
2. Make that morning snack a small apple and a light cheese stick – produce plus protein is perfect!
3. Add some extra frozen or canned veggies to your lunchtime soup, or mix bagged, chopped salads with romaine lettuce for a quick power salad. Dress with balsamic vinegar and a drizzle of olive oil to keep the taste high and calories low.
4. Hummus and cut veggies make a flavorful, plant-protein and fiber-rich afternoon snack.
5. Double up on dinner vegetables – double servings of the same item, or mix and match fresh/ready-to-eat vegetables with your favorite cooked ones – with produce, more is always better!

Get your holiday season started with National Eating Healthy Day and give your heart a great gift! https://www.pricechopper.com/recipes/11374/Caramelized-Brussels-Sprouts-with-Lemon https://www.pricechopper.com/recipes/7283/Apple-Date-Squares http://www.heart.org/HEARTORG/HealthyLiving/HeathyEating/Nutrition/National-Eating-Healthy-Day_UCM_454414_Article.jsp#.WA-K9fkrKM8         Written by Karin Reeves of Reeves Farms This is the time of year when things start to slow down a little on the farm: We’re done harvesting all of our vegetables with the exception of some pumpkins and winter squash.  This means that we finally have a little time to do some cooking and baking. I’ve always enjoyed baking more than cooking.  It’s nice to mix up a bunch of ingredients, pop a pan in the oven and wait to see how it come out.  These pumpkin muffins are great because they’re really versatile.  They can be used for a dessert, breakfast or tasty snack. We have tons of pumpkins and squash around the house this time of year.  I usually spend a few hours on a rainy fall day baking up squash and pumpkins and turning them into puree to freeze for the winter.  Everyone in our family is a pumpkin and squash fan including the cat (it’s strange but he loves butternut squash).  For the pumpkin piece of this recipe I have used a lot of different things – pie pumpkins, butternut squash or even buttercup squash.  They all work well so use whatever you like best.  This recipe can also be a good way to use up leftover squash you made for dinner. Start by making the pumpkin puree, which is much easier than you might think. First cut the stem off the pumpkin or squash you have decided to use.  Then cut in half and scoop out the seeds (I like to save the seeds to roast later.)  Place on a baking sheet and bake them at 350 degrees for 60 minutes.  You will know they are done when you can easily pierce the flesh with a fork.  Allow to cool for about 20 mins or until its cool enough to handle.  Scoop out the flesh leaving the skin behind.  Put all the pumpkin flesh in a food processor and blend until smooth.  If you don’t have a food processor, you can mash up the chunks of pumpkin with a potato masher or a fork.  You will need one heaping cup of puree for this recipe.  Depending on the size of the pumpkin or squash you are working with you will probably have more puree than you need.  You can freeze it for later or you can easily double this recipe to use up more puree. Reeves Family Pumpkin Muffins Ingredients 1 ¾ cups flour ¾ cup granulated sugar ½ cup brown sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 2 eggs 1 heaping cup of pumpkin or squash puree ½ cup vegetable oil 1 tablespoon milk 1 teaspoon vanilla   Baking Instructions   Preheat oven to 375 degrees   Place paper liners in a muffin tin or grease tin using a paper towel with a little vegetable oil.   In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.  Make sure brown sugar is broken up so there are no chunks of sugar in the batter.   In a separate bowl, combine eggs, pumpkin, oil, milk and vanilla. Whisk together until smooth   Add wet ingredients to dry ingredients and fold together gently until just combined   Scoop batter into muffin tins so that each cup is about ¾ full   Bake for 20 minutes or until a tooth pick comes out clean when inserted into the center of a muffin   Let muffins cool for 10 minutes before removing from pan   You can serve immediately or let muffins cool completely before storing in an airtight container   Yield: about 18 medium size muffins.   This muffin recipe is a great base for trying some variations and experimenting a little.  You can add ½ cup raisins or walnuts to add some more interesting textures. For an extra rich dessert, sometimes I frost the muffins with cream cheese frosting or add a ½ cup of chocolate chips to the recipe.  Enjoy! Written by Sara Lilkas Fall has become synonymous with pumpkin season, for reasons far beyond the classic Jack-O-Lantern! I think it’s fair to say that today’s consumer is seriously pumped-up about pumpkin! From pumpkin flavored drinks and baked goods, to pumpkin ice cream and scented candles, there is no shortage of this fall-favorite flavor! Pumpkins are great for decorating or even eating! Have you ever baked pumpkin seeds after carving a pumpkin for Halloween They’re delicious and super easy! Simply separate the seeds from the meat of the pumpkin, put them on a greased cookie sheet, add some salt and bake at 300° F for about 45 minutes or until golden brown! Pumpkins do not have to be limited to the spooky happenings surrounding Halloween either. They can also be used for your seasonal fall and Thanksgiving decorating. Pumpkins can be hollowed out and used as vases or they look great painted with stencils, glitter, or monograms to fit in with the rest of your decorations. I’m a huge fan of adding pumpkin to everything possible the months of September-November, and if it spills over into December a little bit that’s fine too. (I would eat pumpkin year round if it was available!)  I love adding pumpkin to pancakes, waffles, bread (for toast), and muffins. I found that learning to cook and bake is a lot more fun when attempting to make foods that I really enjoy. This year I decided to try and make pumpkin muffins instead of purchasing them like I normally do. I tried this recipe here and they turned out great! Plus, you get the added bonus of the apartment smelling amazing when baking muffins fresh at home! Now the only thing better than pumpkin would be the addition of chocolate. My next baking attempt will have to be Pumpkin Swirl Brownies. Brownies are my go-to favorite baked good regardless of the season, but adding pumpkin to the mix will probably result in me eating the whole batch, by myself, in one sitting, it’s fine. My pumpkin obsession has grown with time and age, since now there are also many varieties of pumpkin flavored beer! It seems that almost every brewery, no matter how large or small, puts out a pumpkin flavored beer for the fall. Each variety uses its own unique blend of spices to bring out the pumpkin flavor, so it’s exciting to try the different varieties and discover the many flavors! Two of my favorites are the Blue Moon Harvest Pumpkin Ale and Magic Hat’s Wilhelm Scream. As always, please enjoy responsibly! What are your favorite pumpkin flavored treats? Leave a comment below! Written by our friends at Cabot Creamery   Cabot Creamery Co-operative, owned by 1,100 dairy farm families throughout New England and upstate New York, invite you to visit a farm on Sunday, October 9^th!   As a co-operative, our farm families own the business and all profits are returned to the farmers, which means that when you purchase Cabot products you are directly supporting farmers in your local communities.   That spirit of supporting your community is what we love about Price Chopper’s Homegrown Flavors program. Cabot is proud to be a part of this program that connects people to local food producers, and for that reason our farm family owners are opening their gates to show appreciation for their neighbor’s support. Every participating farm features different activities, such as farm tours, hayrides, scavenger hunts and games for families. It is a chance to meet neighbors, farm critters and the farmers responsible for the “World’s Best Cheddar”.   Open Farm Sunday events on Sunday, October 9^th will run from 11am – 2pm. Visit our Open Farm Sunday event page for more details and find a participating farm near you!   Written by Sara Lilkas  Fall in the Northeast means one thing, apples. We love going to orchards and getting apples, literally as fresh as they come, eating apple cider doughnuts, and drinking apple cider too! With the crisp feeling of fall in the air, what could be better? While many of us in the Northeast count down the days until apple season is back upon us, there is one apple product perfect for fall that often gets bypassed, and that’s hard cider. Since the early nineties, hard cider has had its first big popularity push since Prohibition. With Woodchuck Hard Cider from Vermont leading the way in developing the hard cider category. As a beverage choice, hard ciders are crisp, refreshing, and becoming a popular drink option when sitting down for dinner.  Hard cider has also gained momentum as a “beer-like” option for those who do not like the taste of beer or who have a gluten allergy (most are gluten free!) Even though hard ciders are not a seasonal item (with the exception of any limited releases put out) anything featuring apples in my opinion is a “fall item.” Unfortunately, hard ciders are often overshadowed by that other fall seasonal alcoholic beverage, pumpkin beer (not that I’m trying to take away from the pumpkin beers of fall, trust me I love them!). Plus, since the Northeast is known for its apples, many popular hard ciders are produced in the area! Check out some of our favorites below! Woodchuck Cider One of the first Cider Houses to start up after prohibition, Woodchuck Cider moved around a bit before finding their permanent home in Middlebury, VT. They essentially restarted the cider category in 1991. Starting with the Woodchuck Amber, they have since developed a line of seven core ciders including flavors like raspberry and pear in addition to their original Amber and granny smith. Woodchuck also releases seasonal flavors for fall, winter, and summer, as well as, their “out on a limb” line which explores the boundaries of what you would traditionally consider cider. If you are a fan of apple pie make sure to grab the fall seasonal Fall Harvest, it taste like apple pie in a bottle!   Angry Orchard Probably the most widely known brand of hard cider, Angry Orchard, is produced in Pennsylvania and Ohio and their innovation Cider House is located in Walden, NY. The Cider House is located on their orchard in the Hudson Valley and it is where they are constantly pushing the boundaries of traditional cider processes. Angry Orchard currently has five core flavors, two seasonal ciders (one for fall/winter and one for spring/summer), their artisanal cider house collection, and the Orchard’s Edge collection featuring some of the innovative ciders developed at the orchard in Walden, NY. With so many cider flavors to choose from it’s impossible to choose just one! Luckily the fall variety pack features the fall seasonal CinnFul Apple as well as the five core flavors. So which one is your favorite? Nine Pin Cider Nine Pin Cider not only hails from the heart of downtown Albany, but their cidery on Broadway is where all their cider is produced\. Nine Pin cider is a celebration of all that New York State has to offer, sourcing all their apples and fruit from orchards in the Capital Region and the Hudson Valley. In addition to distributing their product (currently Nine Pin can be found in Upstate New York, NYC, and Boston) they have a tasting room where they rotate between their staple ciders and their specialty craft ciders. Currently they are partnering with Ommegang brewery from Cooperstown, NY to create The Lion’s Share featuring their Belgian abbey ale yeast. So are you ready to join the cider revolution? Woodchuck, Angry Orchard, and Nine Pin Ciders are available at most Price Chopper and Market 32 locations. Call your local store for availability. Please enjoy responsibly. Written By: Sara Lilkas  We’ve got Mega Meat savings this week and in addition to all the great weekly specials we are featuring our Mega Meat Packs. There are five mega meat deals available to choose from ranging from 20lbs-37lbs (we did say mega!) These mega meat boxes feature a wide variety of your favorite cuts of meat from Certified Angus Beef boneless bottom round sirloin steak to Price Chopper all natural chicken wings! The Mega Meat Packs are perfect for prepping for a barbecue or just getting the best value possible. When you purchase a Mega Meat Pack you’ll have enough cuts of meat to make 12-20 meals and that’s not counting any delicious left-overs you may have from the night before! The Mega Meat packs are available every day at the meat counter at your local Price Chopper or Market 32 store. Whether you opt for the 20lb pack perfect for a fall barbecue or the 37lb mega pack for three weeks’ worth of meals, when you buy big, you’ll save big! The question that comes to mind for most Mega Meat pack purchasers, is what am to do with all this meat? Well we have hundreds of recipes on our website and Pinterest boards so you’ll never have the same meal twice! So what are you waiting for? Each box is made to order in minutes and is loaded with value! So which pack will you choose? Ellie Wilson, MS, RDN Family time is precious and rare in our busy lives these days, but there is a big opportunity ensure your family is stronger and your children have the skills they need to navigate in our distracted, over-scheduled world – it is the simple, old-fashioned family meal that can nurture and protect them in very significant ways. We have been highlighting some easy power bowl meals all month to help you with the time/budget/#everyonelikesit part – now we have some fun tips on the table talk part. The simple act of chatting around a meal gives your children better social skills, and builds communication connections. Given how busy we all are, it is sometimes hard not to use that time to discuss chores, or grades, or sports. Those conversations are important, but maybe we can inspire you to finish with them rather than start. Help build your children’s confidence and emotional intelligence with some simple questions and conversation starters. Tip – have everyone put whatever phone/device they use on silent, and leave them in a basket in a different room until your mealtime clean-up is done. Play games when they are little, and get different topics going as they get older. Check out these ideas from our  Pinterest board! We’re celebrating local again in New York’s Capital District! Our Homegrown Flavors events feature tastes from local communities, meet ‘n greets with local growers and producers and an overall celebration of all things local here in the Northeast. Our next event is slated for Saturday 8/27 from 10am-2pm in 5 Albany-area stores (see below for location details). We’ve lined up an exciting group of local producers for each store on 8/27, including Death Wish Coffee at our Wilton Market 32 and The Cookie Factory at our Hudson Valley Market 32. Each store will have a local brewery on hand to chat with guests and offer tastes of their New York brews! Our friends at DeCrescente Distributing are hosting a Bean Bag Toss competition outside our Shoppers World Market 32 – if you’re in the area stop by and challenge us to a game! While you’re there, enjoy a $1 hot dog from Old World Provisions, with all funds being donated to local United Way chapters. Can’t make it to the store? Tune in to WGNA on event day: they’ll be broadcasting live at Clifton Shoppers World from 10-noon! Check out the event roster below to see who will be in the house at your store.

Clifton Shoppers World Market 32
Pede Pasta (Flavor of Schenectady)	Schenectady NY
Gatherer’s Granola (Flavor of Schenectady)	Schenectady NY
Casa Visco (Flavor of Schenectady)	Schenectady NY
Sindoni Sausage (Flavor of Schenectady)	Schenectady NY
Grower’s Hub	Troy NY
Miss Sydney’s Sauces	Fuera Bush NY
Old World Provisions	Albany NY
Dominick’s Sauce	Guilderland NY
Shaul Farms	Fultonham NY
WGNA	Albany NY
Saranac Brewery	Utica NY
Schmaltz Brewing Company	Clifton Park NY
Decrescente Distributing	Mechanicville NY
Hudson Valley Plaza Market 32 (Troy)
Peanut Principle	Albany NY
Larry’s Southwestern Sauces	Slingerlands NY
The Cookie Factory	Troy NY
Minissale’s Sauce	Troy NY
Brown’s Brewing Company	Troy NY
Hamilton Square Market 32 (Guilderland)
Adirondack Brewery	Lake George NY
Tara Kitchen	Schenectady NY
Sanavi Water	Schenectady NY
Herkimer Cheese	Herkimer NY
Vital Eats	Saratoga Springs NY
Wilton Market 32
Shushan Valley Hydro Farm	Shushan NY
Olde Saratoga Brewing Company	Saratoga Springs NY
Cabot Creamery	Waitsfield VT
Saratoga Chips	Saratoga Springs NY
Barkeater Chocolates	North Creek NY
Death Wish Coffee	Round Lake NY
Market Bistro (Latham)
Ole McDonald’s Honey Farm	Fultonville NY
Ithaca Beer Co	Ithaca NY
Black Horse Farms	Coxsackie NY
Old World Provisions	Albany NY
Hillard’s Greenhouse	Latham NY
Vermont Hydroponic Produce	Florence VT