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Supplier of the Month-Martin’s Quality Eggs

Posted on March 31st, 2015 | Posted in Supplier of the Month

Martin’s Quality Eggs was founded in Lititz, PA, in 1963. They started by selling eggs from local farms in Lancaster County and continue to sell farm fresh eggs. Thanks to a healthy business foundation, the company has grown and now includes the 3rd and 4th generations.

Martin's Quality Eggs

Hometown Provisions has been distributing Martin’s eggs since 2008 when we purchased Lancaster County Farms. This was our segue into selling fresh shell eggs and we have enjoyed working alongside Martin’s these past 7 years to provide our customers with fresh eggs with grade AA quality for the best breakfast platter around! Aside from shell eggs Martin’s provides us with a full line of egg products consisting of pasteurized liquid or frozen eggs, ready to serve hard cooked eggs and precooked frozen omelets and egg patties.

Eggs

Take advantage of the the following Martin’s Quality Eggs products that are on special this month!

Product Specials 
Run Date: April 6th-May 1st
Item # Description Pack Sale Price
EGG017 EGGS-EXTRA LARGE WHITE CARTON 15/1DOZ 15/1DOZ $.60 off per CS
EGG016 EGGS-EXTRA LARGE WHITE LOOSE 15DOZ 1/15DOZ $.60 off per CS
331003 EGGS-HARD BOILED PACK DRY** 12/12CT $1 off per CS
EGG015 EGGS-LARGE WHITE CARTON 20/18CT** 20/18CT $.60 off per CS
EGG014 EGGS-LARGE WHITE CARTON DOZ 15/1DOZ 15/1DOZ $.60 off per CS
EGG011 EGGS-LARGE WHITE LOOSE AA 15DOZ 1/15DOZ $.60 off per CS
331016 EGGS-LIQUID FRESH BULK 1/20# $.60 off per CS
EGG007 EGGS-MEDIUM WHITE CARTON 15DOZ** 1/15DOZ $.60 off per CS
EGG005 EGGS-MEDIUM WHITE LOOSE 15DOZ 1/15DOZ $.60 off per CS

**Denotes Special Order

Featured Product-Flowers Bakeries Bread Line

Posted on March 30th, 2015 | Posted in Featured Product

Hearty White Bread

We are excited to announce that we are carrying a full bread line from Flower’s Bakeries! The complete product guide is HERE. Let us know if you would like to sample any of this product.

Hearty Original White Bread

Features and Benefits

Features: 24 oz. Deli-style loaf has a rich white interior crumb and flavor. Arrives in a fully printed bag that can be sold at retail
Preparation and Cooking: Ready to Eat – Product is fully baked. Thaw overnight and serve.
Serving Suggestions: Great for sandwiches and toast. Load up with deli favorites.
Storage: Keep frozen until ready to use. Thaw overnight at room temperature. Shelf life at room temperature – 12-14 days.

 

April Specials

Posted on March 27th, 2015 | Posted in Monthly Specials

Hometown Provisions_April 2015 Sales Flyer

New Products

Posted on March 27th, 2015 | Posted in New Products

New Products for the Week of March 23rd!

3.27 New Products

Thick Sliced Rye Bread

rye bread

Features: 5/8″ thick-sliced for hearty sandwiches. Big bread for big sandwiches. Contains caraway seeds for traditional flavor. The bread is frozen immediately after baking to lock in the just baked flavor. The foodservice operator thaws product overnight. Route delivery bakeries do not usually offer this unique and popular product.
Preparation and Cooking: Ready to Eat – Product is fully baked. Thaw overnight and serve.
Serving Suggestions: Great rye flavor for deli sandwiches, Reubens, toast and more.
Storage: Keep frozen until ready to use. Thaw overnight at room temperature. Shelf life at room temperature – 12-14 days.

 

Flowers Complete Bread Product Guide
Distributed by Hometown Provisions

Recipe Thursday-Devault Philly Cheesesteak Pierogi

Posted on March 26th, 2015 | Posted in Appetizer, Main Course, Recipes

Philly Cheesesteak Perogie (1 of 1)

We sell a lot of sandwich steak meat so I like to think of creative ways to incorporate it into recipes, rather than the traditional Philly cheesesteak sandwich! I also like to challenge myself in the kitchen and since I have never made pierogi before I knew this would be the perfect recipe to use Devault’s Philly Style Steak Meat in. This Philadelphia-style twist on a traditionally Polish pierogi is filled with gooey cheesesteak goodness of shaved beef, caramelized onions and both provolone and mozzarella cheeses.

Why this recipe works:

  • Sour cream in the dough creates a tender, light dumpling.
  • A combination of provolone and mozzarella deliver a maximum of both flavor and meltiness.
  • The pierogi can be made in advance and frozen for future use.

Servings 30 Pierogi
Ingredients
2 1/4 cups all-purpose flour, plus extra for dusting (991889, 25#)
1 teaspoon kosher salt, plus more as needed (CQS030, 3#, Diamond Crystal)
1 large egg, beaten (EGG011, 15DOZ, E.K.Martin)
1 cup sour cream, plus more for serving (HPH050, 5#, Crowley)
6 tablespoons unsalted butter, softened, divided (880030, 36/1#)
1 large yellow onion, thinly sliced (00691, 50#)
3 tablespoons vegetable oil, divided, plus more as needed (992065, 6/GAL, Town & Country)
12 ounces Devault Philly Style Beef Steak (DVF2824, 40/4oz)
Freshly ground black pepper (CQP064, GAL)
1 1/2 cups shredded provolone cheese (775601, 3/12#)
1 cup shredded low-moisture mozzarella cheese (775562, 4/5#, Golbon)
Chopped flat-leaf parsley, to garnish (00754, 6CT)

Method
In a large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat until shimmering. Add sliced onion and season with salt and pepper. Cook, stirring frequently, until golden, about 30 minutes. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside.

Add 1 tablespoon oil to the skillet and increase heat to high. Season steak with salt and pepper and, working in batches, saute, stirring, until just cooked though, about 1 minute per batch; add more oil to pan if needed. Remove from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool.

Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps.

Place two teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use).

Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled.

Heat the remaining 1 tablespoon oil and 2 tablespoons butter to a nonstick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. In the last few minutes of cooking the last batch, add the reserved onions to the pan to heat through.

Transfer pierogi to a plate, top with the warmed onions and garnish with parsley. Serve with sour cream. (I forgot to put the caramelized onions in my picture, but I ate the dish with them and everything was delicious!)

Recipe from SeriousEats.com

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