Mother’s Day Gift Guide

The floral department has gorgeous fresh flowers, orchid, plants and more  - we can deliver them too. Call us today! 302.654.9941

Add a box of Godiva, Bissinger’s Chocolates or her favorite baked item fresh from the Bakery. Plus, we now offer delicious gluten-free bakery items!

Of course you’re thinking flowers. Brunch wouldn’t be complete without a gorgeous arrangement on the table.

If cooking isn’t your thing, Our Chef’s du Jour have of ready-made dishes you can pick up, check our freezer section for quiches. Don’t forget dessert in the bakery!

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

 

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet. Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes. Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out). Brush the tops of the garlic-rubbed toasts with olive oil and set aside. In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

 

source: Justataste.com

Benjamin Gardner Carpenter

A retrospective of rare photographs of Delaware circa 1935 by B. G. Carpenter.

Benjamin Gardner Carpenter was a native of Wilkes-Berre, Pa. He moved to Montchanin and finally settled in Delaware City De.

B.G. Carpenter pioneered the police radio system in Delaware and was one of the earliest aerial photographers.

It was during the 1030 that aerial photography was first developed outside wartime surveillance. He enjoyed hanging over the side of his piloted biplane to photograph the Delaware countryside .

Ben Fournier grandson and also a photographer has curated the following images and are being shown to the public for the first time.

Jamie Wyeth’s Garden Ramps

We were fortunate enough to walk the property this week with Jamie Wyeth to see the Ramps growing in the woods.

Ramps, a.k.a. wild leek or Allium tricoccum, are a delicious spring food native to rich, moist, deciduous forests in the northeastern United States. The stems and broad leaves have a mild garlic‑onion flavor and can be enjoyed raw, cooked, or pickled. They appear for a short period in the early spring.

Local Ramps from Jamie Wyeth’s property are available at Janssens Market.

Free & Abel – Liz Freeman: Spring Into Health

When we think about health we often think about food and exercise. The beginning of Spring is a wonderful time to commit to cleansing your body just as you would your home. Like our homes, our bodies accumulate old food residues and toxins that need to be cleaned out.

To spring-clean your body:

• Give it a break from rich and complicated foods.
• Cleanse your body by drinking lots of water
• Eat fresh vegetables and fruits, teas and soups.
• Try making smoothies or juice from fresh fruits and vegetables.

Cleansing brings increased immune function, better digestion,
and increased energy.

As for our homes, there is a saying that goes, ” You have to get rid of the old to make way for the new.” If you are feeling stuck or stagnant in your life, try a major spring-cleaning. Throw out some of that stuff, donate other items, say goodbye to the old, and welcome the new energy of your happy, healthy, uncluttered future.

Just as your body accumulates toxins and residue, so does your home. Think about adopting green, biodegradable cleaning supplies, make sure you air filters are changed, and get your ducts cleaned.

Follow Free & Abel us on Pinterest for some great recipes for smoothies!

 Liz Freeman Abel

         Holistic Health & Yoga Coach

http://www.freeandabel.com

   twitter @freeman

   facebook free + abel

 

From the Garden: RAMPS

Janssens Market local Ramps are unique to the area from Jamie Wyeth’s property on the Brandywine River.  Arriving in store around April 20th! 

A print by Jamie Wyeth of his RAMPS will be on display in the store!

Only available for a short time, Ramps announce the arrival of spring in the woods! Ramps have a strong flavor of both onion and garlic and can easily substitute in your favorite recipes! The white bulb of the vegetable is the most flavorful, but the greens offer great flavor additions too.

RECIPE:

Scrambled Eggs with Ramps & Taters

1 large potato, diced 1/4 lb. bacon

1 ramp, cleaned and sliced 3 eggs, beaten

salt and pepper to taste

Fry bacon in skillet, remove from pan and set aside. Fry potatoes in bacon grease for 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done. Add eggs & bacon and cook to desired texture.

From The Deli: Get to Know Your Cheese: Kunik

Enjoy a taste of Spring! Nettle Meadow Dairy’s Kunik Cheese

Please join us for a Cheese Tasting from 11-3pm on Sat. April 13.

What is Kunik?

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses. Kunik is a registered trademark of Nettle Meadow Farm.

When it comes to pairing Champagne with cheese, nothing will tantalize the taste buds more than a sip of sweet and luscious sparkling wine and a bite of a thick, rich and creamy triple-crème cheese, like Kunik from Nettle Meadow Farm in Warrensburg, NY…

  The amount of care involved in making Kunik attests to its superior quality and makes clear why it’s worthy of being paired with a century-old sparkling French beverage.”   -Max Shrem, Slashfood.com