Tag Archives: Janssens

National Cheese Day – Robiola

Robiola Cheese originates from the small town of Arona, in the province of Novara, in the Piedmont area of Northern Italy.

The term 3 Latti is Italian for three milks. This cheese is made from an equal mixture of cow’s milk, sheep’s milk and goat’s milk.

Robiola is a mild cheese perfect blended into polenta or rice for a creamy flavorful side dish.  Try it with some apple or pear for a simple, appetizer.

gourmet cheese market


Hot Toddy

– 4 slices of red apple
– 3 cinnamon sticks
– 3 slices of orange
-2 cloves
– 16 oz simple syrup (equal part sugar dissolved in water)
– 16 oz bourbon whiskey

hot toddy

Add all ingredients to a large saucepan and put over low heat.  Slowly bring up to a simmer to infuse the bourbon, and keep over low heat for 5-7 minutes until the fragrance of the mixture becomes more apparent.  Serve warm.

Recipe and Image Credit via Tyler Florence

Fall Focus: Sweeteners

Who among us doesn’t love sweets? The sweet flavor releases serotonin in our brains, the chemical responsible for our sense of well being and contentment. But when it comes to sweeteners, not all are created equal. There are side effects and health risks from refined sweeteners (like white table sugar and high-fructose corn syrup) and from artificial sweeteners (like NutraSweet, saccharin and Splenda). Refined sweeteners have been stripped of vitamins, minerals and fiber and spike blood sugar, which can often lead to cravings as well as mood and energy fluctuations. Artificial sweeteners are synthetic (chemically developed to imitate natural sweetness) and have been linked to disease in laboratory animals.

This fall, focus on naturally and minimally processed sweeteners. If you start replacing refined sugars and artificial sweeteners with real, whole foods, you will likely reduce your cravings for sugary things.

Here are a few natural sweeteners to substitute in drinks, food and baking. Since they are all approximately 1.5 times sweeter than refined sugar, you can use less. You can easily find these at Janssen’s.  

Raw Honey: Honey is one of the oldest natural sweeteners on the market. Honey will have a different flavor depending on the plant source. Some are very dark and intensely flavored. Wherever possible, choose raw honey, as it is unrefined and contains small amounts of enzymes, minerals and vitamins.

Try some Gage honey or pollen made locally in Middletown!


Craig and Adrienne Gage manage this small business along with their four children. Each family member plays a vital role in the business from attending hives to jarring honey. Some great recipes & uses on their website.

Maple Syrup: Maple syrup is the concentrated extract of the sap of maple trees. It adds a rich, deep flavor to foods and drinks. Make sure to look for 100% pure maple syrup, not maple-flavored corn syrup. As with all sweeteners, organic varieties.

Follow FREE & ABEL on Pinterest for some great recipes!
 Liz Freeman Abel

                         Holistic Health & Yoga Coach

   twitter @freeman

   facebook free + abel


The Joy of Fresh Figs

One of the great treats of summer eating are fresh figs. There is really nothing like the flavor of a fig, featuring a very sweet, yet also very complex flavor. Every part of the fig is in play once you bite into it; the flesh has a bit of a chewy texture, the skin a rather smooth texture, and the seeds provide a bit of a crunchiness – all contributing to a truly delectable eating experience.

Fresh figs

photo: The Rogue Epicurean

Recipe: Fig Pizza
Most figs that are sold at the retail level in the U.S. come from California. As a matter of fact, California produces 98% of the nation’s fresh figs and 100% of the dried ones. The season for fresh figs from California runs from mid-May through mid-January thanks to new plantings in the Imperial and Coachella Valleys of California. There are 5 main varieties of figs available throughout the season:

Black Mission Figs
This fig was named for the mission fathers who planted the fruit along the California coast. The fruit is a deep rich purple color, which darkens to a rich black when dried. Mission figs have a very distinct teardrop appearance with a pinkish-reddish flesh, and are often described as “sweeter than honey.”

Brown Turkey Figs
This variety has a brownish, copper colored skin, often with hints of purple. The flesh is typically a pink/red color, but sometimes white. Supposedly, they received their name because turkeys liked to eat them. Not that the taste buds of a turkey are necessarily a great endorsement, but that aside, the Brown Turkey fig tends to have a milder flavor than other fig varieties, and is certainly less sweet than the Black Mission.

Kadota Figs
The Kadota Fig is the American version of the original Italian Dattato fig, which is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried. An interesting side note, birds will often leave these figs alone, because, since they are green when ripe, the birds don’t know they’re ripe.

Calimyrna Figs
The Calimyrna fig is a fairly large fruit and is best know for having a nut-like flavor and a golden/greenish skin. The interior of the fruit is amber colored.

Adriatic Figs
This variety is best known as the most often used fig in making fig bars. It has a light green skin and a pinkish tan flesh.

Figs are indeed fragile, which presents challenges to both the retailer and the shopper. It’s often rare as a shopper to find a fig in perfect condition. Fortunately, perfection is not always necessary. Even if you find a slightly wrinkled, but still plump fig, go for it. And, even a fig with a slight split (as long as it is not leaking or oozing) will also be fine. A bit of bend at the stem and a slight weariness to the skin both indicate better ripeness and flavor. Avoid figs that look shrunken, are oozing from their splits, have milky liquid around the stem, are very squishy, or have any sign of mold. The smell of fresh figs can provide an excellent indicator of ripeness. If they smell sweet, they are ripe; if they smell sour, it is an indication that they may be spoiled or overripe.

Enjoy this delicious, but often rare treat this summer. You will not be disappointed.

Local Styers Peonies at Janssens Market

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.

Janssens Market

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.

source: Styers.com

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.

Jamie Wyeth - Ramps Wyeth2

From The Deli: Get to Know Your Cheese

This cheese is only available in the Springtime.
A Janssens Family favorite.
We do carry Mt. Tam and Red Hawk year round.
Stop by for a sample today!
st pats
photo source: Cowgirl Creamery

St Pat’s distinctive green rind commemorates the arrival of spring in Marin County. Made with whole organic milk from the

Chileno Valley Jersey Dairy, this creamy semi-firm cheese is wrapped with the (de-stung) nettle leaves that grow wild all around the area.

Flavor notes: Mellow, soft, and full of smoky, artichoke flavor.

Recipe of the MonthNigella Lawson’s Coca Cola Ham 
For the Ham:
1 (4 1/4 to 4 1/2-pound) bone in ham
1 onion, peeled, cut in 1/2
1 (2-liter) bottle cola (recommended: Coca-Cola)
For the Glaze:
1 handful cloves
1 heaping tablespoon molasses
2 teaspoons English mustard powder
2 tablespoons Demerara (raw cane sugar) or granulated brown sugar
For the ham:
Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.
Preheat oven to 500 degrees F.
For the Glaze:
Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.
For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.