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Cherry pitting tips

Cherry Pitting Tips

Everyone loves cherry juice, cherry ice cream, and best of all, cherry pie; however, it is an additional step to remove the pits of cherries so that you can enjoy your cherry favorites. Check out our tips and tricks below to more easily pit cherries.

  1. Use a frosting tip: If you don’t have a traditional cherry pitter, use the small end of a frosting tip to gently push the pit out of the cherry.
  2. Use a chop stick: Using the thin end of a chopstick is the easiest way to push a pit through a cherry with ease.
  3. Use a straw: Use a standard straw to push a cherry pit through the cherry.

chocolate ice cream in a bowl

Milk Alternative Ice Cream

chocolate ice cream in a bowl

Dare we say this ice cream is as delicious as the whole milk option? We think it just might pass the test. Try our milk alternative ice cream recipe for all your dairy-free friends.

Start by picking a non-dairy ice cream base. Here are some of the ones we have tried:

  • Soy Milk
  • Cashew Milk
  • Coconut Milk
  • Almond Milk
  • Macadamia Milk

Note that different milks give different results. Take time to look through the fat content of each type, as ones with higher fat will make a creamier ice cream. In order to control the ice cream flavor best, we recommend getting an unsweetened and plain flavor.

Try our recipe for dairy-free chocolate ice cream!


3 cups unsweetened almond milk

6 large egg yolks

3/4 cup sugar

1/3 cup unsweetened cocoa powder

1/4 tsp xantham gum (optional)

1 1/2 tsp pure vanilla extract


Heat a saucepan over medium heat and combine cocoa powder and half of your almost milk. Whisk consistently until combined. Then add remaining almond milk and bring it to a simmer (stir occasionally). Remove from heat after around 3 minutes.

In a large mixing bowl, add your egg yolks and whisk them until they are light in color. Gradually add sugar while whisking frequently to emulsify the two. Look for a thick mixture that slowly falls from your whisk.

Scoop your warmed cocoa powder and milk mixture in a 1/3 cup and combine with your eggs. Whisk to combine. Add remaining liquid in slowly and gradually, then mix until they are all combined.

If you chose to get xantham gum, you can add it here and mix once more all together to help thicken your ice cream.

Then, add the vanilla extract and mix one final time. Cover your bowl and refrigerate for a minimum of 6-8 hours but preferably over night. Remove once completely cooled.

This is best added to a chilled ice cream container that you have pre-chilled overnight as well.

Serve as a soft serve if eaten quickly, or continue to chill in the freezer for 6-8 hours in a freezer safe container.


ice cream cake roll

Ice Cream Cake

cake roll

Have your cake (and ice cream) and eat it too! Cool down with this perfect blend of cake and ice cream any day.


Food Club® red velvet cake mix

Food Club® 1 gallon vanilla ice cream


Heat oven according to box instructions and mix cake according to box instruction. Grease a baking sheet well, line with parchment, and grease again. Pour cake mixture into baking sheet and bake for 7-10 minutes until the cake starts to pull away from the sides of the pan.

While the cake is cooling, lay out a kitchen towel and dust with powdered sugar. Dump the cake onto the towel and roll into the classic swirl. Let cool the rest of the way while rolled.

Once completely cooled, unroll the cake and smooth 1 inch of slightly softened ice cream across the entire cake. Re-roll and set in freezer for 6-12 hours.

Pull out of freezer and serve immediately. Enjoy!

Variety of no-churn ice cream

No-Churn Ice Cream

4 flavors of no-churn ice cream

Make the dreamiest and creamiest ice cream in comfort of your own home! From creamy and mild avocado, to the strong citrus flavors of lemon, use the base of this no-churn ice cream to make any flavor you please.


2 cups Food Club® heavy whipping cream

1 can Food Club® Sweetened Condensed Milk

1/4 cup Food Club® sugar

1 tsp. vanilla extract

1 cup of preferred flavoring


Add all ingredients into a blender and blend for 2-3 minutes on high. Pour into freezer-safe container and freeze for 24 hours.

miscellaneous produce. red pepper, tomatoes, corn, onion, etc.

Revive Your Produce

miscellaneous produce. red pepper, tomatoes, corn, onion, etc.

Tired of throwing out produce when it’s gone bad? We’ve got 10 tips and tricks to help revive your fruits and vegetables and be sure to give them new life.

  1. Turn those nearly spoiled lemons into lemonade. As you notice your lemons beginning to over ripen, the best thing to do is squeeze them into a refreshing lemonade. Bring that citrus flavor back to life!
  2. If your carrots are nearing the end of their shelf life, make them into carrot chips! Slice the carrots as thin as you can. Line a baking pan with some aluminum foil or parchment paper and add your carrot slices. Throw on your favorite spices, and cook them to your desired crunch level.
  3. Forget to use all of your root vegetables? Throw them together for a delicious veggie filled roast. Take your carrots, beets, turnips and more and roast them to eat with any dish throughout the week. An easy and quick way to ensure you get the most of your veggies.
  4. Asparagus going brown? Simply bake it! We promise with a little time and love it will be back to good and full of nutritious flavor.
  5. Brown bananas? Freeze them and make some banana bread later! Avoid spending more money and buying a loaf when you have bruised bananas that will taste just as sweet as the fresh ones.
  6. Are your berries close to expiring? Make the most of them by preparing your own homemade ice cream. Mix them with yogurt and have yourself a sweet treat much healthier than your other options.
  7. Got a bad apple? Don’t throw it away! Cut out the obvious bruised pieces and clean the remainders well. Then throw them into an American classic, the favorite apple pie. You’ve got your pie… and can eat it too!
  8. Green beans make for a great snack. When you notice they are starting to go bad, clean and cut them down to fit in a jar. Add in salt to taste and some water before leaving them in the fridge for a week or so. You’ve got yourself a good deed and a healthy snack!
  9. Turn your cucumbers into pickles! Pull together your nearly spoiled cucumbers and add them into some jars. Make a mixture of salt and water and add it in. Keep an eye on them, and once you notice the salt and sugar have dissolved, add water and vinegar in even parts. Wait 24 hours minimum before enjoying your homemade pickles!
  10. Don’t let your green and nutrient filled vegetables go to waste! Make sure those green leafy vegetables go to use by adding them to your smoothie mixture. Easy, and delicious!
Fresh cantaloupe

Fresh Produce Hacks

Fresh cantaloupe

Keeping produce as fresh as the day you got it proves to be a challenging task. Follow these 10 hacks to keep your produce the best and as fresh as it can be.

1- Freeze your produce
It’s important to keep only the produce you can consume during the week out or in the fridge. The rest can go in the freezer to enjoy later. With most fruits and veggies, it’s as simple as cutting and placing in freezer bags; however, for the fruits and veggies that require peeling (i.e. a banana) be sure to peel and cut so that it’s ready for a smoothie or stir fry.

2- Use vinegar
Vinegar is berries best friend. Use a couple of drops on your berries to make them last much longer than normal.

3- Store apples and onions together
Apples and onions that are stored together help both of them not sprout. This makes each of them edible for much longer.

4- Store onions in tights or panty hose
Keep your onions in cool, dry, and airy places, like panty hose, to keep them good for up to 8 months.

5- Put celery in water
Store celery in water, covered, and in the fridge to assure freshness and lock in the crunch.

6- Cover herbs in plastic
Herbs are similar to flower in the way that if you cover them with plastic and seal it, they will stay fresh for longer.

7- Wrap bottom of asparagus with wet paper towel
Keep your asparagus hydrated by wrapping a wet paper towel around the base and storing in room temperature. This doubles as a lovely kitchen decoration.

8- Store tomatoes based on ripeness
If you have perfectly ripe tomatoes that are ready to slice and eat, keep them on the counter. If you’re waiting for them to be a little bit more ripe, store them in the fridge.

9- Wrap top of bananas with plastic wrap
Keep bananas from going brown by wrapping the top of them in plastic wrap.

10- Refrigerate apples
Keep apples in an airy and cold environment to keep them crisp for longer.

Compost Bin Tips

Keep your fruit and veggie peels or leftovers out of landfills and reuse them to make rich soil for your garden with a compost bin. They are a great way to reduce waste and save you from purchasing chemical fertilizers. Follow these tips for a worthwhile compost bin.

  • Insulation is important for the compost process. Keep your compost in a black plastic bin in a sunny area for the most ideal process.
  • Feed your compost bin a healthy amount of grass, food leftovers, wood chips, and shredded newspaper to keep the nitrogen and carbon levels up.
  • If you would like to deposit animal products into your compost bin, make sure it is animal proof.
  • To boost your compost bin’s efficiency, add coffee grounds.
  • Be sure to shred or chop any deposits into your compost bin into small pieces. This will speed up the process.
Corn, cherries, cucumbers and grapes in a basket

July Produce Guide

Corn, cherries, cucumbers and grapes in a basket

July is the perfect season for backyard BBQs, pool parties and everything else fun in the sun. We have put together a basket full of perfect snacking and fresh fruits and veggies that will be ripe all month long.


Cherries are the superfood of summer. They contain vitamin c and a ton of fiber with no fat or cholesterol. Use them in your favorite cherry pie recipe or snack on them all by themselves.


Cucumbers contain nearly every vitamin you need on a daily basis. Because they are so vitamin rich, they are the perfect replacement for a caffeinated soda when you’re tired.


Corn is grown on every continent but one, Antarctica. It is an excellent source of vitamin C, magnesium, and vitamin B. Put corn right on the grill or add them into your favorite salsa.


Blackberries are an extremely versatile berry and contain high amounts of vitamin C and fiber. Add them to your perfect charcuterie or mash them into a jam.


Firework Safety


Firework season is upon us and it’s important to take great caution when lighting fireworks. We care about our community and your safety. Please take the following precautions to ensure safety.

  • Follow all state laws and ordinances.
  • Light fireworks outdoors and in legally permitted areas.
  • Soak fireworks properly before disposal in a bucket of water or with a fire extinguisher.
  • Follow all firework label instructions.
  • Never light or use fireworks while intoxicated.
  • Ensure the appropriate amount of space while lighting different types of fireworks:
    • Novelty: up to 5 feet.
    • Fountains: up to 20 feet.
    • Aerials: up to 150 feet.

pork chops with spice, capers, and garnish on a white plate

Spice-Rubbed Grilled Pork Chops

pork chops with spice, capers, and garnish on a white plate

Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.

Follow the recipe video here.


1½ teaspoons smoked paprika

1 teaspoon granulated garlic

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon granulated sugar

4 boneless center-cut pork chops (about 6 ounces each)

¼ cup plus 3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 cup chopped red onion

¼ cup chopped pitted Castelvetrano green olives

2 tablespoons capers, drained and rinsed

2 tablespoons fresh lemon juice

1/8 teaspoon ground black pepper

¼ cup chopped fresh parsley


Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.

Chef Tip:

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein