The Fresh Market

Truth be told, I've become disillusioned of late with both Whole Foods and Trader Joe's. The former with its narrow aisles, uppity employees, rather high prices, and surprisingly un-tasty fresh foods (I'm talking about their insipid slices of pizza, lifeless chicken salad, and fishy crab cakes to name a few), the latter with frozen food products that seem to rival Banquet in both mushiness and lack of taste, the complete absence of any type of in-store bakery, not to mention that soccer moms and their kids tend to use the aisles as places to hang out, and then snarl at people with carts who are actually trying to shop. Do I sound a bit cranky? Maybe I am, but after years of shopping at both places, the bloom is definitely off the rose.

Enter The Fresh Market, a North Carolina-based chain of gourmet supermarkets that recreate the feeling of open European-style markets.

Open, airy, pleasant, clean (sparkling, in fact), with produce that beckons, and baked goods (cleverly placed throughout the store in addition to being located in an eye-popping in-store bakery) that are positively mouthwatering. We succumbed to the buy-one-get-one-free pie offer and were not disappointed. In our defense, the pies were small ones.

The seafood and meat counters were packed with delicious looking and fresh items. It was such a sensory overload that it wasn't until we returned home that I realized we hadn't actually purchased the crab cakes that I'd been drooling over. No problem! I'll be back.

Don't let the “gourmet” aspect put you off. This store has sales, great sales. Their fresh, beautiful, red (with no gray meat hidden in the center, a la large supermarkets, for shame!) ground chuck is on sale every Tuesday in June for $2.99/pound!  This is but one of many Tuesday specials.

If a supermarket can have an aura, this one had a beautiful one. I had such a lovely, relaxed feeling while shopping here. Plus, the employees were nice! Very nice. Outgoing, pleasant, and not at all hassled or annoyed by my questions. They made me feel as if they were pleased to have me in their store.

Is this place the “be all” of grocery stores? Well, no. I have yet to find such a place, but that could be because I am continually in search of less than common ingredients and this often involves specialty or ethnic stores. But with money tight for nearly everyone these days, I'm going to spend mine at a place that offers good specials and makes me feel as if my patronage is both welcomed and appreciated. If you happen to live in one of the areas that has one of these stores, check it out.

This is not a sponsored post. I am just a really happy customer.

This post is linked to:

Mosaic Monday

Inspire Me Tuesday

Making Memories Mondays

Harvest Granola

 

The fall season is one of my favorite times of the year.  There is just something about the picking of apples, the drinking of cider, the big summer harvest that makes me feel all warm and cozy inside.  Or, perhaps it’s the shot of Apple Jack that I put in my cider, who knows?  At any rate, I thought it was time for a new granola recipe featuring fall fruits and seasonal spices.  Mr. O-P made a veritable pig of himself on this, so let me tell you, that is high praise indeed.  It is a delicious way to start your morning, is perfect alone with a drizzle of milk or cream, makes a flavorful crunchy topping to your regular bowl of cereal, can become an elegant dessert layered between pumpkin mousse or yogurt, or a reasonably healthy snack nibbled straight from the bowl. 

Harvest Granola

4 cups old-fashioned oats

1 cup mixed nuts, coarsely chopped

1/2 cup sweetened flaked coconut 
2/3 cup (packed) dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground ginger

Pinch of cardamom

Pinch of cloves

Pinch of freshly grated nutmeg

1/2 teaspoon kosher salt

1 stick unsalted butter

4 tablespoons honey

1 3-oz. package Melissa’s Dried Cranberries

1 3-oz. package Melissa’s Dried Apricots, cut in quarters

1/2cup dried apples, cut in quarters

1/2 cup golden raisins

1/2 cup raisins

Preheat oven to 300°F. Mix first 11 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dried fruits; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. This granola can be made 2 weeks ahead. Store airtight at room temperature.

This post is linked to:

Wow Us Wednesdays

Full Plate Thursday

Foodie Friday

Making Pumpkin Pie Spice

It’s “Pumpkin Week” here at O-P, time to gear up for the fall season that greets us at week’s end.  

The first thing you’re going to need in order to make the great recipes this week is pumpkin pie spice.  No, don’t buy any; you’ll only succeed in getting a jar that will undoubtedly end up in the cupboard for the rest of the year losing flavor.  Instead, make your own.  It’s easy, and you probably have all of the ingredients on hand.  The photo above provides the proportions, the written recipe is below.  This makes about 2 tablespoons.  You can double it, triple it, or even cut it in half, depending upon your projected use.

Pumpkin Pie Spice

(Makes about 2 tablespoons)

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

Smidgen of cardamom*

Stir together and store in an airtight jar.

*Yes, there is a smidgen.  It’s 1/32 of a teaspoon.  Mr. O-P bought me a great set of measuring spoons that contains a smidgen, a dash, and a pinch.  I love them!

This post is linked to:

Seasonal Sunday

On the Menu Monday

Metamorphosis Monday

Wow Us Wednesday

Tutorial Tips & Tidbits