HOLIDAY TASTING AT JANSSENS MARKET
Saturday, November 1 from 11-3pm!
Join us to taste most items from our holiday menus and
start to plan your holiday feast! Taste items from roasted Delaware free-range turkey, turducken, imported cheese, truffles, caviar and more! It is never to early to start thinking about Thanksgiving
menus available in store or online!
From a side or two, a full dinner or just a pie, we have you covered!
Don’t forget to order your DELAWARE Turkey
early this year for best availability.
Call us at 302/654-9941 x 3
Buck Road Buzz Honey
Shore Boys Soups
iSwich Gourmet Ice Cream
Uncle Louie Sauce
Sugartown Smoked Fish
Freakin Fresh Salsa
Sapori Di Bosco Truffle Products
Fire Hook Crackers
Kelchner’s Siracha Sauce
December Events at Janssens Market :
: Cheese Tasting with Greenville Wine & Spirits
December 14th: Crossings
, an importer of fine French specialties will be offering selections for tasting.
Daniel DeKalb Miller will be selling and signing his book: Chateau Country. Read more about
December 7 and 21st: Carter Caviar and the Bad Company guitarist Paul Cullen.Santa will be in the Cafe: 12/7, 12/14, 12/21, 12/22.
Carter Caviar is your source for not only the purest and most flavorful caviars but some of the finest quality specialty goods from around the world. At Carter Caviar we look to change the way caviar is viewed and tasted. Ranging from an incredibly smooth Cold Smoked Trout to an American Farmed Siberian Sturgeon we provide a wide range of experiences for your palate to enjoy.
Janssens Market will be closed on Christmas Day! Happy Holidays!
SUMMER GRILLING IDEAS
ALL WRAPPED UP – COOKING WITH BANANA LEAVES
For a jump-start in the kitchen, try smoothing curry paste over salmon or
red snapper fillets, or wrap chicken seasoned with soy sauce, black pepper and
chopped cilantro together with any mushroom in season.
Once bundled in banana leaves, you can grill, steam or
bake these all-natural packages.
Available in the freezer section
Fish Grilled in Banana Leaves with Chili Lime Sauce
lots of great recipes:
In the early 1900s’ Peonies were found in many gardens in the USA, but not in flower shops. Botanist J. Franklin Styer, a Pennsylvania Quaker, started growing and marketing Peonies to florists in New York, thinking the gentry of the time would be interested in purchasing these Victorian beauties, commercially. He was right.
Mr. Styer was no stranger to commercial development of botanical species. His father, Jacob Styer, successfully developed mushroom spawns brought in from England. Mr. Styer Sr. is credited with starting the mushroom industry in Pennsylvania, via research at Penn State University.
Kennett Square, Penn. is known as the Mushroom Capital of the World and as fate would have it, Styer’s Peonies grows some of its’ best flowers next to a Mushroom house in Kennett Square. Today, several relations of Styer can be found operating flower and greenhouse related operations in the Kennett Square area. Mr. Styer maintained his close relationship with Penn State, where he developed as many as 100 varieties of Peonies, many as yet unnamed.
J. Franklin Styer expanded the Peony business in the 1920s’ establishing several farms as far north as Geneva, NY. and as far south as North Carolina. Always thinking commercially, this wide span of growing seasons allowed the business to supply its’ primary markets throughout the growing season – early May through late June.
The core personel of Styer’s Peonies have worked together for many years, and the baton has been passed from generation to generation of dedicated grower, thus giving us a continuous link to J. Franklin Styer’s original work.
Today, Styer’s Peonies harvests over 200 varieties of Peony grown on a combined 120 acres in seven locations, ranging from Federalsburg, Maryland to Geneva, New York.
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.
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!
Yield: 12-15 servings
Prep Time: 15 min
Cook Time: 6 min
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
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.