Prisco’s Family Market

1108 Prairie Street, Aurora, IL 60506 | 630-264-9400

Hours: Monday - Friday, 7 am to 8:30 pm | Saturday, 7 am to 8 pm | Sunday, 8 am to 7 pm

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Eating right can help prevent breast cancer!- Tuesday, October 25, 2016

October is breast cancer awareness month. Everywhere you go this month you will see pink. Expect to see people dressed in pink and pink ribbons, as well as sponsored events helping to bring the dreaded disease to the forefront of peoples' thoughts.

Finding a cure for breast and other forms of cancer is a top priority of medical science, but you don’t need to have a medical degree to help prevent breast cancer. Recent findings published in the American Journal of Epidemiology indicate that pre-menopausal women had a 40 percent reduced risk of developing breast cancer with higher intake of folic acid.

Folic Acid is also known as Vitamin M, or folacin. It is one of many water-soluble forms of Vitamin B9 and is useful in cell metabolism. Folic acid is also useful to the brain, aids in the prevention of neural tube birth defects, helps reduce the chance of strokes, and has multiple other health benefits. Although folic acid can be taken in the form of folic acid supplements, the better way to intake them would be through those natural sources of food which contain them.

Foods rich in folic acid are mainly leafy vegetables such as spinach, turnip greens, lettuces, sunflower seeds, dried beans and peas, fortified cereals, collards, and broccoli. Among the other foods that contain folic acid are peanuts and wheat germ. Some fruits can also be considered good sources of folic acid; some of them include avocado, tomatoes, oranges, bananas, and cantaloupes. Folic acid is also found in copious amounts in non-vegetarian sources such as turkey and chicken livers.

 

Local couple’s new business is really percolating! - Tuesday, October 25, 2016

This week I’d like to tell you about a new locally owned vendor whose delicious coffee we have recently picked up at the store. The company is called Modest Coffee, and in addition to being a locally owned family business, we love supporting them because we identify strongly with their mission statement and values.

Modest Coffee started roasting because founders Jenni and Marcus Contaldo discovered that most specialty coffee sold online had shipping costs that made it too expensive to buy regularly. After years of hobby roasting, in the fall of 2013 they bought a commercial coffee roaster and set out to accomplish three goals:

1. To support sustainable growing practices by sourcing from higher quality coffee producers.

2. To keep costs down and use environmentally friendly packaging.

3. To provide the best value by offering free shipping on coffee.

In addition to selling their coffee online in a subscription-based program, the Contaldo’s opened a coffee shop this past June in the Sugar Grove library where they serve healthy and organic foods, roasted coffee, and nitrogen-infused cold brew coffee, which they have on tap. Earlier this year they released a cold brew bottled product and a delivery service for kegs of their nitrogen-infused cold brew.

Modest Coffee has collaborated with local artists, as well as brewers to make coffee beer. They have also served coffee all night at the high tech hub "1871" in Chicago, and were flown to the Paypal corporate headquarters in Silicon Valley to serve their coffee for the 2014 World Battlehack Finals.

When I first met Marcus it was clear just how passionate he was about his coffee. He explained that in addition to wanting to produce the best tasting coffee possible, he also had some altruistic goals in mind. He loves supporting specialty coffee because growers earn higher wages, and they use better, environmentally-friendly practices when growing their coffee beans. Marcus also went on to explain why origin is a big reason why he and Jenni chose to call their company "Modest Coffee". They didn’t want it to be about them as much as they wanted it to be about the farmer and the origin of the beans. They want to preserve and present the beans in a way that respects the uniqueness of where it came from, and they try and make it available at an attainable cost. It's for these reasons that they have consciously avoided use of flashy packaging.

After meeting Marcus and Jenni, I decided to check out their website. The customer comments on their website were very convincing that this was indeed a product worth carrying in our store.  Here are a few examples of recent comments:

“I look forward to my morning coffee routine. Water boiling in the kettle on the stove, fresh Modest beans in the grinder. I brew with pour-over methods, and prefer this coffee black. It is delicious and the best product I have found at this price.”

“I usually add cream but no sugar to my coffee to take the edge off the bitterness - but with this coffee I didn't need it. I [am] surprised at how good this coffee is when freshly ground [...it's] very smooth, not too strong and a great aroma too. Very impressed.”

“Easily the most interesting and unique cup of coffee I've had. I am a grad student that has drank a sizable quantity of coffee over the last 10 yr, and in terms of what I've personally had, I am pleasantly surprised. Very forward flavor initially that evolves into various highlights and finishes with a long lasting earthiness.”

Whether you are a Starbucks or Folgers coffee fan, I’d like to recommend that you try a cup of Modest Coffee. The taste is really something worth enjoying and I promise that you will love it.


Andy

Putting a light on things- Tuesday, October 18, 2016

By now I hope that many of you have seen the light. That is, I hope that in recent visits to the store those of you who happened to go down our last aisle where the dairy and frozen food departments are located noticed things getting a bit brighter.

For far too long we have been plagued with lighting issues in the frozen food cases where none of our light ballasts were functioning. At first glance it looked like a problem with a simple fix: change out the burned-out light bulbs.

However, I can assure you that there is nothing simple about it. You see, it was not the florescent bulbs that were the problem but the fixtures themselves, which were all old and worn out. To complicate matters they could not be replaced because that type of lighting is now obsolete and there was no source for fixture replacement. For quite some time we believed that we would simply need to replace all of the freezer units in the store and that, quite frankly, was not an expense we were ready to face.

More recently, however, after speaking with several different lighting and freezer experts, we found someone with a solution that seems like it will work. Early this year we tested some new LED lights in the freezer case across from our milk case. What a difference they made! The cases were brightly lit and the merchandise in the case was easily visible. Problem solved…? Not quite. It turned out that, given the way that our freezer cases were wired, every time the units went on defrost (which is often), the new LED lights shut off and would not come back on until the defrost cycle was complete. So for the most part our frozen food department was still a dark hole.

The good news is that the experts appear to have finally come up with a workable solution, and as of this writing we have roughly 1/3rd of our freezer cases refitted with new LED lights and it truly makes all the difference when you are trying to find things. The remaining cases will be receiving their new lights very shortly and that is a very good thing. Thank you for all of your patience. We know that shopping this aisle has been a challenge for too long and we know you will enjoy the new bright frozen food department as soon as we finish.

Two other quick notes this week.

  1. Did you see the cover of our ad for this week? Stop in our store and do your weekly shopping for a total order of of $15 (minimum), and pick up a dozen Dutch Farm Grade “A”  large eggs with our compliments. That’s correct, pick up the eggs along with $15 worth of other items and we will give you the eggs FREE.

  2. Be certain to take full advantage of this week’s pre-holiday stock-up sale on adult beverages, beer and wine. Simply purchase any combination of beer and/or wine totaling $50 or more and we will give you a bonus discount of 15% off all the beer and wine in your shopping cart. This offer is good on regular priced items and sale items, even close out specials marked for fast clearance.

 

Have a great week,

Andy Guzauskas - Co-owner

 

Stay fuller longer with dietary fiber- Tuesday, October 18, 2016

The majority of people in the US don't eat as well as they should. Too often the allure of a quick and often cheap meal is too much to resist for folks with busy lives. In the rush to get out the door in the morning, that pit stop at the fast food restaurant for an easy breakfast seems unavoidable, and that leftover pizza that has been sitting in the fridge becomes a likely default for supper after a long day of work when all you want to do is relax. Both of these are common scenarios -- and excuses! -- for not eating properly. However, the trouble really starts when you try to move away from that lifestyle...

Unfortunately, sometimes going on a weight loss plan or attempting to transition to a fresh food only diet can leave you feeling less satisfied. Your body becomes accustomed to all those calories and fats you've been ingesting, and it can be hard to re-acclimate to healthier eating habits. One solution for increasing the fullness factor and overall satisfaction of any meal is to increase the amount of fiber you take in...

___________

The following information is courtesy of healthyeating.sfgate.com:

Types of fiber

Soluble fiber and insoluble fiber comprise the two major subcategories of the essential nutrient. Soluble fiber dissolves in water to help regulate your blood sugar and decrease LDL, or bad, cholesterol. Insoluble fiber remains intact and absorbs water as it moves through your intestines. The bulk of insoluble fiber sweeps waste from and maintains a healthy pH in your colon.

Benefits of fiber

Insoluble fiber provides other benefits beyond promoting satiety. Because the added bulk of insoluble fiber makes your stools softer, they become easier to pass, which can help treat and prevent constipation, hemorrhoids and diverticulosis...Insoluble fiber also regulates bowel movements, which alleviates some symptoms of irritable bowel syndrome. Lastly, many studies have associated increased fiber intake with a lower risk of colon cancer.

Foods that provide fiber

Vegetables
Most vegetables are high in insoluble fiber, which helps prevent constipation because of its laxative effect. Carrots, cucumbers and zucchini are good sources of insoluble fiber. A half-cup of artichoke hearts provides 7 grams of fiber, and a half-cup of green peas or mixed vegetables supplies 4 grams.

Whole Grains & Nuts
A half-cup of cooked barley provides 3 grams of fiber, and bulgur has 4 grams of roughage in a half-cup. Oat bran, oatmeal, whole-grain bread and whole-wheat pasta are good sources of fiber. Whole grains are sources of iron and B vitamins. Nuts and peanuts are sources of fiber and healthy fats.

Fruit
Most fruits provide soluble fiber, a nutrient that helps lower your cholesterol levels and control your blood sugar. Apples, citrus fruits, such as oranges and grapefruit, pears and berries are high in roughage. A medium pear has 5.5 grams of fiber and a half-cup of blackberries provides 4 grams. Dried figs have 4 grams of fiber per quarter-cup.

Legumes
Legumes include lentils, split peas and beans such as lima, garbanzo, kidney, black, great Northern and pinto. Each half-cup of legumes supplies 5 to 10 grams of dietary fiber. Legumes are sources of soluble fiber, and they are also good sources of protein, and provide potassium, folate, iron and zinc.


The amount of fiber an individual should consume each day will vary depending on their gender and age: Men aged 50 and younger should take in about 40 grams of fiber per day, while women in the same age bracket should be consuming about 25 grams. Folks over the age of 50 are encouraged to eat slightly less -- about 30 grams for men, and 20 grams for women.

Note: As you increase the fiber in your diet, you may experience more intestinal gas. Increasing fiber gradually will allow your body to adapt. Because some fibers absorb water, you should also drink more water as you increase your fiber intake.

 

A great time to enjoy autumn’s bounty - Apple Fest- Tuesday, October 11, 2016

With the possible exception of pumpkins, what food says autumn better than apples and cider? Anyone who has spent a sunny but crisp afternoon in an orchard picking red delicious, galas, honey gold, Empires or McIntoshes topped off afterward with a glass of cold cider and some homemade cinnamon apple donuts still hot from the fryer knows that fall is all about apples. You may not get the opportunity to visit a pick-your-own orchard, but not to worry: We offer more varieties of sweet, crisp apples every day at Prisco’s Family Market.

 

 

 

 

Adult Apple Cider

Yield: 8 servings

Ingredients

8 cups apple cider

Juice of 1 orange

2 tsp. nutmeg

8 cinnamon sticks

1 tsp. whole cloves

2 cups bourbon

In a large pot, combine apple cider, orange juice, nutmeg, cinnamon sticks, and cloves. Simmer for 20 minutes. Remove from the heat and strain the cider. Mix in the bourbon and serve. Garnish each mug with a cinnamon stick. Suggestion: you may want to hold off on adding the bourbon and keep the spiced cider refrigerated and serve it to all family members. The grown-ups who wish can simply add ¼ cup of bourbon to their mug to make the drink a bit more festive.

 

Cheese and Cider Fondue

Ingredients

1 cup cider

4 cups grated Gruyère cheese*

1 1⁄2 tbsp. cornstarch

2 t apple cider vinegar

1 tbsp. apple schnapps or apple brandy

Put grated cheese and cornstarch in bowl. Toss to coat cheese. Bring cider to a simmer over medium heat. Add cheese a handful at a time, stirring until melted between additions. Continue cooking until fondue just starts to bubble, 3 to 5 minutes, stirring constantly. Add vinegar and stir. Take fondue off heat and stir in brandy. Pour into fondue pot and keep warm. Serve with cooked slices of kielbasa or other spicy sausage, bread cubes or crostini, broccoli florets or slices of tart apple. * Note: If Gruyère is a bit out of your budget, you can use a combination of Swiss and sharp cheddar (2 cups each).

Pairing hard cider with cheese & other foods

Camembert and Camembert-style cheeses are outstanding paired with cider, but Cheddar and other English territorial cheeses such as Cheshire and Caerphilly, and semi-hard cheeses like Gruyère, Beaufort and Appenzeller, are all good.

Asian food pairs well with cider, too -- either a more dry cider for sweet dishes or a sweet cider for fiery ones.

In addition, hearty food pairs surprisingly well with hard cider: Try beef or venison chili and barbequed pork...You can also try adding cider directly to your BBQ sauce!

Lastly, hard cider is also delicious with simple desserts, like pound cake or lace cookies.

 

 

The Official Announcement – Baton passed to Fourth Generation!- Tuesday, October 11, 2016

This past Sunday we had a big celebration at the store and I want to thank once again all the friends, neighbors, relatives and guests who joined in the celebration.

We were actually celebrating two big events: First was the official day of recognition of the 90th anniversary of our stores being in business and serving Aurora’s West side. Simultaneously, we gathered to celebrate and wish the best of luck to Rob and Georgette Prisco who are now officially retired from daily responsibilities at the store. Yes, Rob and Georgette are gone from the day-to-day operations -- but don’t worry, they haven’t left the neighborhood and I know you will still see them in the store on a regular basis, lending good advice and once in a while a helping hand. Just recently I reached out to Rob and asked that he help me organize the two big food drives that we hold annually each fall, and he has agreed wholeheartedly as they are both worthy causes that the Prisco family has always been proud to support.

With the 90th Anniversary now in the history books, it’s time to start focusing on our favorite and by far most exciting time of year, the Holiday Season -- Thanksgiving through New Year’s. We thought we would try something new and get your feedback...

For the next two weeks we are running a deep discount feature in our beer and wine department, offering 15% off any beer or wine purchase provided that you make a minimum purchase of $50 in beer and/or wine in a single visit. If you are planning on doing holiday entertaining this year, this is your chance to stock up on your favorite beer and wine and save big. Regular priced, sale priced and even close-out beer or wine are eligible for the 15% discount over the next two weeks. The only stipulations are that you must be 21 years of age or older and you must buy a total of $50 of either beer, wine or a combination of both in a single visit. The 15% discount will come off your receipt automatically.

In closing, having taken over the family business, I’d like to once again thank my Uncle Rob and Aunt Georgette who did so much to help prepare me for this day, and I promise them, their siblings and you, our customers, that I’ll do everything in my power to see that we continue to have a clean, friendly and affordable food store serving the folks of Aurora for the next 90 years in the same Prisco Tradition that you have all come to expect and love.

 

Thank you,

Andy Guzauskas – Co-Owner

Oktoberfest – A Great Bavarian Tradition and the Beers That Make It So.- Tuesday, October 4, 2016

Oktoberfest, the world's largest beer festival, is held annually in Munich, Germany. The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pairs of pork sausage, and 480,000 spit-roasted chickens during the two-week extravaganza.

The Oktoberfest tradition started in 1810 to celebrate the October 12th marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. The citizens of Munich were invited to join in the festivities which were held over five days on the fields in front of the city gates. The main event of the original Oktoberfest was a horse race. Anniversary celebrations were held annually thereafter that eventually became larger and more elaborate. When the city began allowing beer on the fairgrounds, makeshift beer stands began cropping up, and their number increased steadily until they were eventually replaced by beer halls in 1896. The beer halls, like the beer tents of today, were sponsored by the local breweries

Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they’d keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content.

The common Munich Oktoberfest beer served at Wies'n (the location at which Munich celebrates its Oktoberfest) contains roughly 5.0-6.0% alcohol by volume, is dark/copper in color, has a mild hop profile and is typically labeled as a Bavarian Märzenbier in style.

Augustiner -  Founded in 1328, it is the oldest Munich brewery. It’s rooted in the old Munich Augustiner monastery in Neuhauser Gasse. There has also been a taproom which was popular with the Munich people. Augustiner-Oktoberfest-beer has 6% alcohol.  As the only Munich brewery, Augustiner is still using wooden barrels for storing beer.

Hacker Pschorr - This brewery was founded in 1417 and grew to be the leading Munich brewery in the 18th century under the couple Joseph Pschorr and Maria Theresia Hacker. After their death, the brewery was divided into Hacker brewery and Pschorr brewery and not reunified until the 1970s. Since 2007, the beer is sold again in the traditional bottles with flip top closure. The beer, which with 5.8% alcohol the lightest one, is offered at the Oktoberfest.

Hofbräu - Wilhelm V. founded the brewery 1589. Originally the brewery was located at the Platzl location of the famous Hofbräuhaus, one the most important tourist attractions in Munich. The beer, which is sold in the Hofbräuzelt at the Oktoberfest, contains 6.3% alcohol -- the strongest one sold at Oktoberfest.

Löwenbräu - The logo of the beer is a lion. Also famous is the oversized, mechanical lion on the top of the Löwenbräu tent which can roar and move its tail.  At the Oktoberfest, the 6.1% beer is sold in Löwenbräu-Zelt and Schützenzelt.

Paulaner - This beer has been brewed since 1634 in the Paulaner monastery and therefore is the most recent under the Munich beers. First the beer was only sold in public on holidays. The recipe of the stout, which became very popular with the Munich people, was invented by Brother Barnabas. The Oktoberfest-beer of Paulaner has 6% alcohol.

Spaten -  The Spaten brewery was founded 1397. The logo of the label is a spade with the initials of Gabriel Sedlmayr. Also in the possession of the Sedlmayr family is the Franziskaner brewery. Both of these 5.9% beers are offered at the Oktoberfest in the Schottenhammel, the Marstall, the Ochsenbraterei and, of course, the Spaten-Zelt.

 

Even More Great Memories- Tuesday, October 4, 2016

This past month was set aside as a time to look back upon or family’s history and the grocery store we have operated here on Aurora’s West side for the past 90 years. Over the past several weeks we read about Andy and some of his fondest memories working at the store as a little shaver. We also heard from Uncle Rob and our mom Beth, who can remember way back to the days when great grandpa and grandma Prisco ran the store. This week we thought we would close out the memory jog as we sisters remember it.

Bridget:  I always remember walking into the back office and seeing grandma paying the bills, and making the pads of paper with red paint and her paintbrush. After grandpa had walked around the store and greeted everyone he would come in and check on her to see if she was ready to go home and have lunch. Every time on the way out, they would hold hands. As they got older and grandma had her walker, they'd still walk around the store holding hands. No matter what, they always had each other.

Jacquie:  I also remember them always holding hands. Grandma had her shopping cart with her name on it parked outside of the back office door. She'd walk around the store and visit the departments and check on everyone and what we were doing. If she was ready before grandpa was, she wouldn't hesitate paging him over the intercom to let him know she was ready. :)

My grandma and I loved to tease each other and make each other laugh so I would leave her notes by her desk or we'd send each other cards (even though we lived down the street from each other). I always miss seeing the shopping cart by the back office door and miss being checked up on by her on Saturday mornings.

Looking back like this is always somewhat bittersweet.  Both grandma and grandpa passed away recently and we miss them dearly, but in some respects being part of this family business there are always lots of things around to help us remember them and the many wonderful times we shared together when they were here with us.  



Bridget & Jacquie