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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Please Pardon our Dust!- Tuesday, October 17, 2017

This past week we have been hard at work in the center of our store making additional space for some categories where we previously had too little space, like bottled water and paper products. We're also cutting back in other sections where items were not selling fast enough to warrant the space they had.

Unfortunately, it seldom if ever works out that the category that needs additional space is situated next to a category with too much space. That would be ideal, of course, but not the case most often. As a result, there were a number of categories that had to be moved from one aisle to another in order to make the changes needed.

Nobody likes it when we move things and we try to do it as little as possible, but please be prepared to find that some of the items you are looking for have been relocated. Fortunately, being a little store, no matter where an item got moved to it's never a long walk to its new home. Once we finish the moves, plans are in place to replace the aisle markers and to add additional signage to help familiarize you with where things are now located.

Meanwhile, we have put together a product locator sheet that is available at the front of the store. Ask any employee for a copy if you can’t find one with the ads when you walk in.

Please stay tuned for more updates over the next few weeks as there are a number of exciting new surprises on the horizon.

 

- Andy

Pomegranates – one of our lesser known Super Fruits- Tuesday, October 17, 2017

Are you looking for refreshing alternatives to sugary sodas? We suggest you try enjoying pomegranates, both in their natural state and as a juice. Yes, recently pomegranate has become increasingly popular, popping up on trendy salad and martini menus everywhere, but there are good reasons for this...

The Pomegranate tree is native to Asia and has been revered among many ancient religions for medicinal purposes. Researchers believe that the fruit’s antioxidant and anti-inflammatory properties may be used to help certain heart conditions like high cholesterol, high blood pressure, heart attack and congestive heart failure. Known as one of the "super fruits", pomegranates contain elements that can help prevent fatty deposits from building up around our arteries. Studies have found that consuming pomegranate juice can reduce the development of these fatty deposits, a problem commonly found in patients with chronic conditions (such as diabetes).

While drinking pomegranate juice is the easiest way to get the benefits of this super fruit, don’t overlook the fun and great taste that can be had eating the fruit as well. Whole pomegranate seeds contain a good amount of fiber, too, which is essential for proper digestive and heart health.

Don’t overdo it, however. These little red bombs are high in naturally-occurring sugar. Eat the fruit or drink this delicious ruby-red juice in moderation — a small dash of juice in a glass of regular or seltzer water goes a long way!

Unlike those bananas or navel oranges which are easy-to-peel-and-eat fruits, round, hard, tough-skinned pomegranates are a bit more difficult to break open. Here are some ways to master this fruit and get to the juicy seeds inside.

  • Option one: Quarter the pomegranate with a knife and place the pieces in a bowl of water. The seeds will sink to the bottom of the bowl while the rest of the fruit’s pith floats!

  • Others cut open the top of the fruit (like you would before carving a pumpkin) and then cut the fruit into slices, scooping out the seeds and putting them in a strainer for rinsing.

  • Try your hand at peeling. Starting from the pointy end, try your best to peel back the sides. (You can use a knife to get the process started.) Once you’ve peeled back some of the skin, use those fingers to gently loosen the kernels. Peel back the white pithy membranes as you go, and discard.

Introducing Our "New" Full Circle Organic Foods Line- Tuesday, October 10, 2017

A few weeks back Andy announced that there were some big changes coming to Prisco’s. We are just about finished with the outside work (parking lot resurfacing and restriping and a fresh coat of paint), and this week's work begins on the inside painting.

Before the month of October is out we will be launching an exciting and very fun way to save more money by shopping at Prisco’s. Today I’d like to share a bit of information on our new line of Organic Products that we are excited to be offering called Full Circle Market. Some of the items have begun cropping up throughout the store and over the next few weeks we will be introducing dozens more Full Circle Market foods.

We chose the Full Circle Market line because it embodies all-around goodness. It means delicious food—mostly organic—to nourish your inside, and eco-friendly home and personal care items to nurture your outside. That, in a nut shell, is the philosophy behind Full Circle Market brand.

We realize that most shoppers today want better choices. The simpler the ingredients, the closer to nature they are, the easier it is to choose what’s best for you and your family. That is exactly what you will be getting with Full Circle Market.

So as you scan our ads and walk the aisles you will begin seeing lots of new Full Circle Market items being offered. I’d encourage you to try them and see just how wholesome, good for you, and good for our environment these products really are. As with anything we offer here at Prisco’s, we stand behind what we sell and we always want you to be 100% satisfied with any Full Circle Market product you buy. If, for any reason, an item doesn’t meet your expectations, we’ll happily give you a full refund. That’s our promise, the Full Circle Market Quality Guarantee.

 

See you in the aisles!

Dave – Store Manager

Healthy Snack Ideas That Kids Will Eat & Love- Tuesday, October 10, 2017

Sometimes it’s awfully hard to come up with fresh new ideas and parents especially like new, good-to-eat, and good for their health ideas to prepare for their kids. We thought we would throw a few out there...Perhaps one or more might be a winner in your family.

Popcorn

Popcorn is a sure-fire hit with kids, and... it's a whole grain! Popcorn actually has 4 grams of fiber per 3-cup serving, which makes it a filling snack. Plus, it's endlessly versatile. You can transform air-popped popcorn with all sorts of toppings, including grated cheese, nutritional yeast, or cinnamon and sugar.

Peanut Butter

Natural peanut butter (no added sugars and other kinds of fats) is a great snack option. It gives your kids protein and healthy fats, and pairs perfectly with apples, bananas, celery and whole-grain crackers or toast.

Cheese

Cheese is super-flavorful and satisfying, and gives your kids protein and calcium. Just make sure it's not in every meal and snack. Pairing cheese with apple slices or carrot sticks (or whatever fruits and vegetables your kids like) is the ideal power snack.

Grilled Cheese

Snacks don't need to be made from snack foods. Serving a sandwich (or half of one) can be a smart solution for snack time. Even grilled cheese can be a good choice when you use 100-percent whole-grain bread and add in sliced apples for extra fiber.

Super Crispy Rice Treats

Everyone loves marshmallow and rice crispy treats. Give them a health boost by including dried apricots, apples or cranberries, some ground flaxseeds, and roasted unsalted hulled sunflower seeds. Use puffed whole-grain cereal to make them even better for your kids.

Healthy Chips and Dip

A serving of pita or tortilla chips is really fine nutritionally — it has filling fiber and can be a tasty vehicle for healthy dips, such as hummus, black bean dip or salsa.

 

What are the most popular apple varieties in the US?- Tuesday, October 3, 2017

There are more than 100 commercially viable varieties of apples in the US, but here are the 10 most popular.

Red Delicious

Originally known as the Hawkeye, this is the most popular, most maligned, most ironically named of all apple varieties in the US.

Flavor profile: After generations of breeding for longer shelf life and cosmetic stability—call it vanity ripeness—the flavor has largely been cultivated out of the Red Delicious. It now has thick skin, a one-note sweet flavor, and an often crumbly texture.

Where it’s grown: Just about everywhere.

Best enjoyed: Straight out of the silo. Red Delicious apples are not regarded for their use in baking.

McIntosh

This is what you expect to get when you bite into a Red Delicious.

Flavor profile: With a soft skin and softer flesh, the McIntosh strikes a level balance between sweet and acidic.

Where it’s grown: Throughout the northeastern and upper Great Lakes states and eastern Canada.

Best enjoyed: Raw, in fruit salad, or sauced. McIntosh apples typically collapse when baked.

Golden (or Yellow) Delicious

Considered an all-purpose apple, the Golden Delicious—along with Red Delicious (no relation)—is the one most commonly found in 42-pound bags sold for five dollars at the grocery store.

Flavor profile: Mild and sweet, the flesh is juicy, but taste-wise isn’t all that different from the Red Delicious.

Where it’s grown: In most regions of the country.

Best enjoyed: Pick your poison. It works whole, chopped into salad, or baked into desserts.

Gala

This New Zealand breed has gained popularity in the last 15 years. It’s a cross between a Kidd’s Orange Red and a Golden Delicious apple (assuming you’re up on apple husbandry).

Flavor profile: With pinkish-orange striping over a gold base, its skin is thin, concealing a crisp and juicy flesh that’s fragrant and fairly sweet.

Where it’s grown: All but the southernmost points of the lower 48.

Best enjoyed: Raw, juiced, or in salads.

Granny Smith

Neon green and as squat as a five-foot bodybuilder, this is probably the most readily-recognized of all apple varieties.

Flavor profile: If you’re into tartness, this bitter old bird is your go-to. Its crisp, juicy flesh, however, does sweeten with storage.

Where it’s grown: Originally cultivated in Australia, it’s harvested stateside below the Mason-Dixon Line, and is available year-round.

Best enjoyed: Raw, in pies, or in salads where its tartness can be offset. Granny Smiths work especially well with nut butters.

Fuji

The Fuji was created in Japan (where it’s still the most popular variety) and is a cross between two American varieties (Red Delicious and Ralls Genet).

Flavor profile: Dense, crisp and generally regarded the sweetest of all varieties.

Where it’s grown: It wasn’t introduced here until the 1980s, but there are now more Fuji apples produced in all but the northern- and southernmost parts of the US than in Japan.

Best enjoyed: Raw, chopped into salads, or baked into pie.

Braeburn

Apple snobs can’t gush enough about how this variety was discovered—as opposed to bred—in New Zealand. Its probable parents are the Lady Hamilton and Granny Smith.

Flavor profile: Thin-skinned Braeburns boast textbook apple flavor and balance sweet and tart along with faint notes of nutmeg and cinnamon.

Where it’s grown: Just about anywhere on the mainland except the northernmost parts of the Midwest and New England.

Best enjoyed: Raw, but it’s also known to juice very little during baking.

Pink Lady

This brand name for the Cripps Pink variety applies to apples grown under specific license, dictating a rigid sugar-to-acid ratio, among other traits. Those that don’t qualify are sold as Cripps.

Flavor profile: A cross between the Golden Delicious and Lady Williams, the Pink Lady is firm and crunchy with a tart flavor that finishes sweetly.

Where it’s grown: In America, it’s primarily grown in Washington and California.

Best enjoyed: Raw, in salads, baked in pies, and sliced onto cheeseboards.

Honeycrisp

The product of efforts to develop cold-weather apples, the honeycrisp is the official state fruit of Minnesota.

Flavor profile: Keeps things simple with a light overall flavor profile that’s more sweet than tart. It’s also juicy and moderately crunchy.

Where it’s grown: The northern Great Lakes and New England. They’re actually better a week or so after removal from cold storage, making the time when you buy them the time that’s best to enjoy them.

Best enjoyed: Hardy and versatile, honeycrisps are up to any task you put them up against

Empire

Introduced in New York in the 1960s, it takes a lot to bruise this cross between Red Delicious and McIntosh varieties despite its thin skin.

Flavor profile: Retaining the sweetness of the Red Delicious and the tartness of the Mac, this is a crisp, juicy everyman’s apple.

Where it’s grown: Mostly in the Northeast and upper Midwestern states.

Best enjoyed: Raw, cooked (it’s better for this than most), chopped into salads, and in lunchboxes.

 

Celebrate Oktoberfest with Food & Beer from Prisco’s- Tuesday, October 3, 2017

One of the ethnic food and drink events that we all enjoy as a family is Oktoberfest. If you browse this week’s ad you will find that it is packed with many German-style dishes, and if you are in the mood to make your own there are several good recipes right on this page (see below!).

The great thing about Oktoberfest is that it provides an opportunity for socialization with friends and family, as well as within our community, outside of the regular holiday season; but best of all, we can expect all kinds of spectacular foods and beverages to make their appearance as part of the festivities.

The world's largest beer festival, Oktoberfest is held annually in Munich, Bavaria, Germany. The event generally takes place over a 16-day to 18-day period, and runs from late September until the first Sunday in October. Millions of people attend the festival every year, primarily for the opportunity to sample a large number of traditional brews and food.

Here in the United States, where we have a strong (and getting stronger!) culture surrounding beer, we've come to thoroughly embrace Oktoberfest in recent decades, along with most of its trappings. Stores like Prisco’s are keen to offer customers 'fest-themed beer (or "bier") and a variety of festival-style foods, including main course options and snacks and appetizers. We've also got the fixings to help you make your own array of Oktoberfest-appropriate meals, so stop on by and check out our selection.

Recommended Oktoberfest recipes

Sauerbraten

Preparation: 20 min. Cooking: 110 min. Total: 130 min.

2 Cup water

2 Cup wine vinegar

2 onions

3/4 Cup fresh carrots

5 peppercorns

2 whole cloves

2 1/4 Lb beef top round roast

3 Tbsp cooking oil

1 Cup red wine (optional)

1/2 pinch salt , to taste

1/4 pinch pepper , to taste

1 Cup sour cream , or regular cream

Mix first seven ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes to make a marinade.

Place the beef in a big pot, pour in the marinade, and place the pot covered in the refrigerator. Marinate for 2-3 days. Remove the beef from the marinade and let it drain, patting dry with paper towels. Strain the remaining marinade to remove vegetable, etc.

Add cooking oil to a frying pan. Place the beef in the pan and cook over medium heat, turning as needed, until browned. Place the beef in a pot. Pour remaining marinade over the beef, or, alternatively, pour the red wine over the beef.

Bake at 425 ℉ for 90 minutes, turning regularly. Remove from oven. Remove beef from the pot and place on a large platter. Place the remaining marinade (or red wine) in frying pan and boil to reduce, adding salt and pepper to taste. Lower heat and mix in sour cream (or regular cream if you desire a less sour taste). Add mixture to the beef. Slice and serve.

Sauerbraten side dishes – We suggest kraut and potato pancakes or dumplings as sides for this delicious dish.

 

Pork Schnitzel with Fresh Applesauce

Preparation: 20 min. Cooking: 20 min. Total: 40 min.

1 Lb Jonathan apples , cored, peeled and cut into wedges

7/8 pinch ground cinnamon

2 Tbsp sugar

2 Tbsp water

4 pork tenderloin chops

3 Tbsp all purpose flour

1 eggs , beaten

1/2 Cup dried breadcrumbs

Preheat oven to 400 ℉. Combine apples, cinnamon, sugar and water in a non-reactive saucepan over medium high heat. Bring to a boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally, or until apples have lost their texture. Remove from heat and set aside. Place pork chops between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt to taste. Dredge chops in flour, shaking off excess. Dip in beaten egg then dredge in breadcrumbs. Set aside 15 minutes. Spray breaded pork lightly with oil. Arrange in a roasting pan and bake 10 minutes or until golden. Turn and bake another 7-8 minutes or until pork is browned. Serve pork chops with applesauce.

 

German-Style Bratwurst and Sauerkraut

Preparation: 20 min. Cooking: 30 min. Total: 50 min.

6 slice bacon

1 small onions , chopped

1 clove garlics , crushed

2 (14.5 oz) can sauerkraut, drained , rinsed

2 medium potatoes , peeled and sliced

1 Cup water

4 Fl Oz dry white wine or apple juice

3 tsp brown sugar

1 tsp chicken stock powder

1 tsp caraway seed

1 bay leaves

1 Lb bratwurst

1 large apples , cored and sliced

Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 normal Tbsp drippings from skillet. Reduce heat to medium.

Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 normal cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple and crumbled bacon. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve.

 

Celebrate good foods!

~ Jacquie