Klondike Rose: A Red Skinned Potato With a Heart of Gold™

Klondike Potatoes
Once or twice in a lifetime we are fortunate to find a new variety of potato that is truly extraordinary; so it is with  these Klondike Rose® potatoes. They consist of a beautiful rose-colored skin with an amazing gold-colored flesh and taste that is simply unbelievable! Combine this with a buttery texture so smooth and delicious that this is a truly remarkable potato.

No need to season! Just prepare and serve.

Get your bag today at Schiff’s!

New Ice Cream For The Winter!


We know it’s getting cold outside around these parts but we still believe in eating ice-cream… even in Winter that’s why we brought in Stoneridge Creamery to add to our growing collection of frozen treats. Their ice-cream is superb! We have it in 9 great (& unique) flavors.

Vanilla, Chocolate, Strawberry, Sticky Bun, Caramel Praline Sundae, Marshmallow Go Fish, Double Vanilla, Salted Caramel, Banana Split.


Citterio’s Pancetta Now Making Its Way To Schiff’s

Pancetta is usually referred to as Italian-style bacon – but there are significant differences!

Pancetta is traditionally made entirely from the belly – “pancia” in Italian – of the pig while conventional bacon is usually taken from both the sides and the belly. The important differences are that no water is added to Pancetta, that it is not smoked and that, generally, Pancetta comes rolled in a Salame-like shape.

To produce Citterio’s signature version of Pancetta, Citterio’s Salumieri carefully select only the highest quality imported cuts that are exceptionally and consistently lean. These are dry-rubbed with salt, Citterio’s mix of spices are added and then tightly rolled into a Salame shape. The yield and flavor of Pancetta Citterio are much greater than that of ordinary bacon both because of the premium quality cuts that we select and because Pancetta Citterio is naturally prepared according to traditional methods. In fact, this combination of its unique flavor profile and its appetite-tempting versatility is why Pancetta Citterio continues to expand in popularity in this country.

Remarkably versatile In Italy, because it too is dry-cured and aged, Pancetta is often eaten without cooking pretty much as Prosciutto is enjoyed. However, it’s also widely used there as a flavorful cooking ingredient just as it has become popular in this country. These days, most issues of U.S. food magazines, newspapers and TV food shows regularly feature recipes calling for Pancetta. And, they’re as creative as they are varied, ranging from using Pancetta in soft-shell crab Panini to spiking an apple tart or accenting a pizza. As one of its most popular uses, Pancetta is the essential ingredient for a classic Pasta Carbonara. Gourmet cooks frequently substitute Pancetta for “guanciale” – cured, unsmoked pork jowl – in another Italian favorite, Pasta all’ amatriciana.

The Fall Equinox Is Here And We Have Pumpkins To Celebrate!


Hooray, you made it! September 22 is the autumnal (fall) equinox. There are two equinoxes each year (the other is in March at the start of spring). On this date the day and night are each about the same length.

The term equinox comes from the Latin for “equal night”. Several cultures have ancient traditions that take place around this time.

In Greek mythology this was supposed to be the time when Persephone rejoined Hades in the underworld.

The Chinese celebrate the Moon Festival around this time with particular emphasis on being thankful for the success of the summer harvest.

In Japan, it is traditional to visit the graves of ancestors around the time of the autumn equinox. This is a thoughtful tradition to build on for your own life, as a way of reconnecting with the past of your family and to remind yourself of your valuable place in the family tree.

Also, during this period of time birds prepare for winter migration. One of the longest migrations is the 11,000 mile journey  by the Arctic Tern. However, the bar headed goose is also impressive reaching heights of 28,000 feet to skim over the Himalayas.

While we call this season ‘fall’, the British call it ‘autumn’. Both words date from around the same period in the 16th century. Before these terms came into use, this period was called ‘harvest’.

So enjoy the ‘harvest’, ‘fall’ or ‘autumn’ with us here at Schiff’s with some of our apple cider, pumpkin pie and meat!

The Cider Story: Presented by Zeigler’s Apple Cider

The general consensus among Historians is that apple trees existed along the Nile River Delta as early as 1300 BC, but there is no evidence of whether cider was ever produced from the fruit. In 55 BC the Romans arrived in England and reportedly found the local Kentish villagers drinking a delicious cider-like drink made from apples. It has been recorded that the Romans and in particular their leader, Julius Caesar, enjoyed the drink with much enthusiasm! But how long the locals had been making this apple drink prior to the Romans, no one knows.

By the beginning of the ninth century, cider drinking was well established in Europe.

America’s History Has a Different Cider Story 
The Pilgrims discovered that crabapples were in America before they arrived, but the fruit was not very edible. The Massachusetts Bay Colony requested seeds and cuttings from England, which were brought over on later voyages of the Mayflower. Other Europeans brought apple stock to Virginia and the Southwest, and a Massachusetts man, John Chapman, became famous for planting trees throughout Ohio, Indiana, and Illinois (his name became “Johnny Appleseed”). Seeds from an apple given to a London sea captain in 1820 are sometimes said to be the origin of the State of Washington apple crop. (now the largest in the U.S.). Today our modern orchards combine the rich heritage of apple growing with research and field trails to grow an annual US crop exceeding 220,000,000 bushels.

Zeigler’s Cider would even make the Pilgrims proud!

The Tribe is Coming…

products-landing-imageOur new product coming from Tribe is the caviar of hummus. It tastes great and there are many health benefits. But what is hummus? Hummus is a Levantine food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.

Hummus is simply the best for your body! Why?

1. The nutrients in hummus could help you with weight management.

Hummus Nutritionist Peggy Kotsopoulos told Fitness magazine that since hummus is so rich in protein, it can help fight hunger cravings and balance blood sugar levels. This could help curb excessive snacking. Kotsopoulos also says that the iron content in hummus helps boost your energy, which could make you more motivated to hit the gym.

2. Chickpeas can lower cholesterol.

In a study done by Jane Pittaway, an Australian lecturer in Health and Biomedical Science at the University of Tasmania’s School of Human Life Sciences, a group of people aged between 30 and 70 and not in the best of health ate chickpeas every day for three years. She had a second group of people supply their daily fiber intake through wheat products like bread and cereal. The results showed that when both groups consumed the same amount of fiber, those on the chickpea diet consumed less fat and had a small reduction in cholesterol.

3. Chickpeas may help reduce your cancer risk.

Foods that contain folate may reduce the risk of colorectal cancers (like colon cancer), possibly because of the nutrient’s role healthy cell division. What’s more, researchers believe dietary fiber helps promote the growth of healthy bacteria in the colon, which is also protective against cancer.

4. Eating hummus is part of the “Mediterranean diet,” which is a great diet for you.

According to a study in The New England Journal of Medicine, about 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people who are at high risk if they switch to the Mediterranean diet. And since eating beans is a big part of this diet, what could be more Mediterranean than eating a bean spread rumored to have originally been made by people in Egypt?

Buon Appetito! New Pastas At Schiff’s

We love searching for only the best pastas here at Schiff’s until we find simply the best and this week we are going authentic Italian with Barilla Collezione’s assorted pastas. 

Created with the finest ingredients and crafted with attention to tradition, Barilla Collezione brings the uniqueness of authentic Italian cooking into your kitchen.

Gnocchetti – a tightly curved pasta with a grooved exterior, historically made by pressing pasta dough on the bottom of a wicker basket. Not to be confused with the commonly known gnocchi dumpling, Gnochetti perfectly with rich, flavorful meaty sauces.

Orecchiette – a unique domed shape, smooth on the inside and grooved on the outside, that makes it perfect for scooping up hearty sauces, and fresh vegetables.

Cellentani – A delightful corkscrew-shaped pasta is as fun to look at as it is to eat. With its tubular center and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favorite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favorite for cold pasta salads and casseroles. The twists and spirals of cellentani allow it to embrace both refined and simple sauces. Cellentani is a perfect choice for a pasta salad, or paired with light tomato sauces (with or without finely diced vegetables), dairy-based sauces, or oil-based sauces.
Gemelli – a simple shape of two strands of pasta twisted together. These small pasta twists are also remarkably versatile, as their shape holds the flavor of sauce beautifully while retaining the firm “al dente” texture that you expect from Barilla. The twists and spirals of Gemelli allow it to embrace both refined and simple sauces. Gemelli is a perfect choice for a pasta salad, or paired with light tomato sauces (with or without finely diced vegetables), dairy-based sauces, or oil-based sauces.

Pipette – meaning “little pipe” in Italian, is commonly found in the pasta dishes of Campania and Liguria. However, pipe-shaped pasta can be found throughout the various regions of Italy. Pipette is perfect for the American favorites macaroni & cheese and pasta salad. It also pairs well with dairy-based sauces (like butter and cheese), tomato-based sauces with or without vegetables, and chunky fish or meat-based sauces.

Buon Appetito!