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- RT @Eater: Watch: these men dined on formaldehyde and Borax so you don't have to eater.com/2016/4/27/1151… https://t.co/Oj4irMCKj4 2 days ago
- Sausage and peppers coming right up! https://t.co/GmZKgDbT8V 2 days ago
- RT @foodandwine: Lawsuit says Manischewitz might not be kosher enough. #FWx fandw.me/21cJvyW https://t.co/013YqCyDMk 4 days ago
- Love, love, love our chicken! https://t.co/Wva2QJv5Jy 2 weeks ago
- YES. Check out these Bacon Covered Tater Tots! tmblr.co/Zw5FSl24rQrZr 2 weeks ago
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!
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.
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.
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 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!