What's New

Featured Product-Goat Cheese

Posted on May 31st, 2011 | Posted in Featured Product

As a fan of Goat Cheese I wanted to highlight the ones that we stock as well as some of  their qualities. I believe that a little goat cheese makes pretty much anything better, whether it’s on a sandwich, salad  or cracker, and it is an essential part to any cheese plate. Aside from the photographed logs we stock goat cheese crumbles and are able to special order in a wide variety. Different varieties of goat cheeses can range in taste from strong and pungent, to delicate and mild. They come in many shapes and textures from creamy to crumbly to semi-firm, and reinterpretations of favorite cow’s milk cheeses. They are sold fresh, aged or marinated in olive oil or red wine. They may get coated in herbs, black pepper, edible flowers and even chocolate. Aside from all the other perks of goat cheese it is lower in fat, calories and cholesterol compared to cow’s milk products such as cream cheese. It also provides more calcium than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.*

Goat Cheese

 

Item ID     Description                                               _Pack

775868          Goat Cheese-Crumbles Montrachet                    12/3.5oz

775863          Goat Cheese-Crumbles Silver Goat                      12.4oz

775872          Goat Cheese-Montrachet 2.2#                               2/2.2#

775880          Goat Cheese-Silver Goat 1 Kilo                              2/2.2#

*Goat cheese info from wholefoodsmarket.com

 

Closed Memorial Day

Posted on May 30th, 2011 | Posted in Announcements

We are closed today for Memorial Day. Feel free to leave your orders on the answering machine 717-464-4165.

Happy grilling~Hometown Provisions

 

New Products

Posted on May 27th, 2011 | Posted in New Products

New Products for the week of May 23rd!

5.26 New Products

Recipe Thursday-Linguine alle Vongole

Posted on May 26th, 2011 | Posted in Main Course, Recipes

This past weekend I decided that I needed to expand my cooking realm and utilize a new ingredient, clams. Despite loving all shellfish I’ve never cooked with clams so I searched for a recipe. As I looked through Bon Appetit’s May issue I found a delicious clam recipe-Linguine alle Vongole. Despite being hesitant about cooking with a new ingredient this recipe was a lot of fun to make, and I was probably too excited to pull off the clams one by one as they opened in the pan. This recipe serves 2, but I doubled it to serve 4. Serve with a crusty bread that you can dip into the yummy broth! Mangia Mangia

Linguine alle Vongole

*The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish. Clams’ salinity varies depending on their variety and provenance, so in this case, be sure to salt the pasta cooking water lightly.

Serves 2

Ingredients

Kosher salt (CQS030)
6 oz. linguine (991532)
4 tablespoons extra-virgin olive oil, divided (992055)
1 garlic clove, thinly sliced (991057)
1 teaspoon crushed red pepper flakes (CQP101)
1/4 cup white wine
2 lb. cockles, Manila clams, or littlenecks, scrubbed (330204)
2 tablespoons roughly chopped fresh flat-leaf parsley 

Method

Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.

Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Recipe from Bon Appetit May 2011

 

June Specials

Posted on May 24th, 2011 | Posted in Monthly Specials

Kohler Brown Sugar Ham with Natural Juices,

Turkey Hill 16oz Diet Green Mango Iced Tea and Pomegranate Lemonade,

& Grill Blazin’ BBQ Sauce

2-Ply Paper Towel Rolls


Lancaster County Farms Sliced Buffet Bacon

Product Promotion & Sale

Date Run: May 31-July 1*

Item ID     Description                                              _                                                   Pack            Sale Price

LCF100          BACON-BUFFET LAYOUT 18-22CT LCF                                 12#/CS       $28.68/CS

LCF102          BACON-BUFFET LAYOUT 16-18CT LCF                                 12#/CS       $28.68/CS

991100           BBQ SAUCE-GRILL BLAZIN’ GAL (CASE ONLY)                   4/CS          $28.95/CS

KLR213-2      HAM-BROWN SUGAR W/ NAT JUICE KOHLER                  2/9#         $.15 off per LB

TKH1309       ICED TEA-DIET GREEN MANGO 16OZ TH                           22/CS         $2.20 off CS

TKH188         ICED TEA-RASPBERRY 16OZ TH                                               22/CS          $2.20 off CS

TKH1337       LEMONADE-POMEGRANATE 16OZ TH                                22/CS            $2.20 off CS

BD3556          PAPER TOWEL-ROLL 2-PLY                                                       30/75CT       $19.95/CS

*While supplies last

***Promotions are only valid for non Wholesale Distributors

 


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