Monthly Archives: June 2012

Grilled Corn on the Cob

Fresh corn on the cob can be cooked on your barbecue either wrapped in aluminum foil or in its own husks. In the husk makes for a more dramatic presentation. Either way, the grilled corn will be delicious!

Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it’s easy to do – just use your favorite variety of local corn! Right now our corn is from the Carolinas, local corn will be here soon!  Remember the saying “knee high at the 4th of July”. Local corn is a little further along this year in our area due to the early heat! 

Fresh Local Lavender

Fresh local lavender is available at Jansens in bunches – great for cooking, dried  or for skincare.

Drying Lavender Flowers:

When drying lavender, lavender stems are bunched together with a rubber band or tie that will allows for shrinkage of the stems as they dry. Group about a dozen lavender stems together in each bunch.

Rubber bands on the stem can be attached to hooks hanging from the ceiling easily. The lavender bunches are hanged upside down (flowers on the bottom). Lavender needs to be dried in a dark, dust-free place with good ventilation to allow for quick and complete drying.

To retain the flavor and fragrance of dried lavender, store them in glass or pottery containers with tight fitting lids so the oils will not escape from the flowers.

Lavender – Skin Care:

From Lavender Oil: The new guide to nature’s most versatile remedy, by Julia Lawless.

Lavender is one of the most useful skin care oils. Although it has excellent antiseptic properties, it is also very mild to the skin. Lavender has been used as an ingredient in cosmetics for centuries and its effects have been well tried and tested.

Cleanser/toner for skin care:
(especially dry or mature skin)

Blend 15 drops each of rose and lavender essential oils with 25 ml of witch hazel and 75 ml distilled water (or another flower water) and apply morning and night before moisturizing the skin.

Sunburn:Due to its excellent healing and analgesic properties, lavender can provide instant relief from heat rash or red and sore skin. It can also prevent blistering. Make a lotion using 12 drops of lavender essential oil in 1 tablespoon of distilled water. Dab the area gently.

8 Lovely Lavender Recipes: Lavender-Laced Grilled Salmon

Makes 4 servings  By Joe Coca

Cut an extra bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2 hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.

• 2 to 4 large cloves garlic, minced
• 2 teaspoons fresh lavender buds
• 1/4 cup tamari or soy sauce
• 3 tablespoons honey
• 3 tablespoons lemon juice
• 1/3 cup olive oil
• 2 tablespoons toasted sesame oil
• 4 fresh salmon fillets

1. In a large bowl, mash the garlic and lavender buds together. Stir in the tamari, honey, lemon juice, and oils, whisking to blend together.

2. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer.

3. At serving time, fire a barbecue grill and place salmon fillets—skin side down—on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork.

Father Day – Grill Fest & Gift Ideas

Father’s Day Gift Ideas  & Grill Fest – Saturday June 16th: 

Grill Fest on Father’s Day weekend! Janssen’s chefs will be preparing all kinds of grilled items using our favorite rubs and marinades. Try something new for Dad’s special day! Saturday, June 16th!

Janssen’s offers more than most meat departments. If you’re looking for something that we don’t have, just ask and we’ll work with you to find it. Our experienced staff can assist you in choosing the best cuts and suggest serving quantities to meet your needs. We carry only the highest quality meats and seafood and are full-service – everything is hand-trimmed, cut or ground to order and comes fully prepared so it’s ready for the grill, oven or pot! Choose from our fine selection of prime meats, our all-natural organic meat and poultry, and the finest selection of fresh seafood from around the world.

 Hosting a special event or holiday gathering? Offer your guests something special from organic turkeys, pheasant, capon and goose to hand-trimmed beef filets and rib roasts, crown roasts of pork or lamb, sliced hams, venison, and more.

Here are some tips from our butchers to get the best from your beef:
  • Keep it cool. Aim to store it below 41˚F.
  • Pull your steaks out of the fridge about 20 minutes prior to cooking to bring them to room temp.
  • Pat dry with paper towels before cooking to prevent moisture from coming between the meat and the surface of the pan or grill.
  • Flip your steak only once-with tongs!
  • Steaks cut 1¼ inches thick grill best over medium-low coals (325˚F surface temp).
  • Steaks cut 1½-2 inches thick grill best when seared and finished by indirect heat in a closed grill.
  • Cook your steaks to medium-rare. Pull steaks from the grill at 140˚F internal temperature; let rest five minutes before serving.

Our weekly grocery specials are listed on our website.

fathers day

Let Janssen’s Market create a gift basket for Father’s Day. Pick a theme or give us an idea of his favorite foodie items. Coffee, chocoholic, grill master or the organic devotee.

Bobbi’s Hummus

Hummus.

Not just any hummus: Bobbi’s hummus is made locally in Philadelphia.

“Bobbi’s hummus is the absolute best,” gushed one Philly blogger on http://www.abrooklynlife.com while arguing with hard-core New Yorkers who favor a brand called Sabra’s. “All fresh ingredients, no preservatives. Eat it right out of the tub!”

“Bobbi’s is food of the gods,” said Chowhound blogger Miss Funky Soul, who hails from the Philly ‘burbs.

“Truly and seriously. I think it is so good because it has a lot of garlic, more lemon juice than most and zero tahini. . . . If I don’t have a tub of this stuff in the house, I feel totally deprived.”

The family affair

The guy behind Bobbi’s, Robert Katz, his late father, Aaron Katz, founded Philly UHF Channel 17 and other UHF stations around the country. His mother, Barbara “Bobbi” Katz, founded Bobbi’s. Growing up in such an entrepreneurial family, it was a no-brainer for Robert Katz to buy the hummus business in 2006.

Barbara Katz began making hummus as a lark at home. Her recipe became so beloved by family and friends, she decided to take a plunge and open a hummus-only business in 1993. Back then, most people viewed hummus as an exotic treat to sample at Mediterranean restaurants.

“My mother was always a creative individual. When we lived in California, she used to make it for my brother and me as a snack,” said Katz. “It clearly morphed into a garlic concoction. It ended up attracting a clientele that loves garlic.”

Katz is expanding up and down the Eastern seaboard and hopes to go national. This year, projected earnings are expected to reach $5 million.

That’s a lot of chickpeas.

Hummus’ diversity as a dip alternative to fattening sour cream, or as a mayo alternative in sandwiches, as well as other uses, has made it more and more popular.

“It’s hummus by name but it provides many more healthy applications that suit almost any consumer’s needs and wants,” said Katz.

Nutritionists say hummus is a healthy food for many reasons, not the least of which is its main ingredient, chickpeas or garbanzo beans, a good source of fiber. It also incorporates olive oil, a healthy monounsaturated fat.

It’s low in calories, too.

Two tablespoons of typical store-bought hummus are about 45 calories, with about 2 to 4 grams of fat (some of it saturated fat, due to the tahini) and zero cholesterol.

Bobbi’s, made without tahini, has 65 calories and 5 grams of fat per serving.

source: Philly.com

We love it with Falafel chips! janssens market

How to Stay Cool When Exercising This Summer

How To Stay Cool When Exercising This Summer

logo plexus
Did you know that exercising in the heat puts stress on your heart and lungs? Exercise, along with high air temperature, raises your body temperature and increases your heart rate. Normally, your body adjusts adequately on its own. But if you’re exposed to heat for too long, heat cramps, heat exhaustion and even heatstroke can occur. You don’t want to spend any of your summertime in the ER, so here are the top summer fitness tips from Plexus Fitness to help you stay cool.
Get out early … or late
Avoid exercising in the middle of the day when the sun is hottest, usually between 11 a.m. and 5 p.m., give or take. If you do go outdoors during these times, avoid direct sun and try to find shade – or exercise in a pool.
Drink up
Water, that is. Even if you don’t feel thirsty, drink every 15 minutes or so on hot days. If you’re sweating profusely or exercising for an hour or more, include sports drinks, which contain added electrolytes and minerals.
Know when you’ve had enough
When it’s hot enough to melt asphalt, skip the wind sprints up Suicide Hill, especially if you have these symptoms: weakness, headache, dizziness, muscle cramps, rapid heartbeat or nausea or vomiting. Stop. Get out of the heat. If you’re with a group, have someone stay with you. Drink water and wet your skin to cool off. If you don’t feel better within 60 minutes, develop a fever higher than 102 degrees, or become faint and confused, seek immediate medical help.
Dress appropriately
Even if you feel that black biking shirt brings out your best features, skip it in lieu of a white or light-colored top. Black and dark colors absorb heat. Think lightweight or invest in some of the new fabrics that wick away moisture.
Have a back-up plan
Plan to work out indoors on hot days. Find an air-conditioned gym like Plexus. No time to get to the gym? Walk the mall – briskly and with athletic shoes, not four-inch wedges. Or jump in a pool. But skip the raft with the built-in cup holder until you’ve done at least a few laps.
Make this summer your healthiest one yet – go to www.plexusfitness.com to register for a 10 day membership to our Nemours club and start reaping the benefits of regular exercise!
Plexus Fitness via our website,

Father’s Day Grill Fest – June 16th

Summertime is here! The fact is that over half of us grill two or three times a week throughout the summer months. Grilling is fun and – most of us agree – just about everything tastes better hot off the grill. Let us put together a custom gift basket for Dad this year – full of all his favorite grilling spices, rubs and more.

Join us for our Grill Fest on Saturday, June 16!  Try some new marinades, rubs and sauces for Dad’s special day!

Recipe:  –  Grilled Sirlion Steak

The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. Come summer, it’s a natural with a tomato salad and corn on the cob.

 3 tablespoons soy sauce

3 tablespoons balsamic vinegar

3 tablespoons pure maple syrup

4 garlic cloves, chopped

2 pounds sirloin flap steaks

sirloin

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.

Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.

Discard marinade and pat steaks dry. Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes. Cooks’ notes:*Steaks can be marinated up to 8 hours.

*Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
source: epicurious.com

Janssen’s offers more than most meat departments. If you’re looking for something that we don’t have, just ask and we’ll work with you to find it. Our experienced staff can assist you in choosing the best cuts and suggest serving quantities to meet your needs. We carry only the highest quality meats and seafood and are full-service – everything is hand-trimmed, cut or ground to order and comes fully prepared so it’s ready for the grill, oven or pot! Choose from our fine selection of prime meats, our all-natural organic meat and poultry, and the finest selection of fresh seafood from around the world.

Hosting a special event or holiday gathering? Offer your guests something special from organic turkeys, pheasant, capon and goose to hand-trimmed beef filets and rib roasts, crown roasts of pork or lamb, sliced hams, venison, and more!

Here are some tips from our butchers to get the best from your beef:
  • Keep it cool. Aim to store it below 41˚F.
  • Pull your steaks out of the fridge about 20 minutes prior to cooking to bring them to room temp.
  • Pat dry with paper towels before cooking to prevent moisture from coming between the meat and the surface of the pan or grill.
  • Flip your steak only once-with tongs!
  • Steaks cut 1¼ inches thick grill best over medium-low coals (325˚F surface temp).
  • Steaks cut 1½-2 inches thick grill best when seared and finished by indirect heat in a closed grill.
  • Cook your steaks to medium-rare. Pull steaks from the grill at 140˚F internal temperature; let rest five minutes before serving.

Our weekly grocery specials are listed on our website.

Summer Grilling

Summertime is here! The fact is that over half of us grill two or three times a week throughout the summer months. Grilling is fun and – most of us agree – just about everything tastes better hot off the grill. Let us put together a custom gift basket for Dad this year – full of all his favorite grilling spices, rubs and more.

Crispy Tuscan Kale on the Grill – by Seamus Mullen 
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry
Salt
Freshly ground black pepper

kale
Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.

When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1-2 minutes. Repeat with the rest of the leaves.

Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

source: Goop 

Make sure to get your garden looking its best for summer.  We have an incredible selection of plants and flowers this year at great prices!

flowers