Tag Archives: november

Thankful Box with November Produce, Apples, Kale, Fennel, Beets, Brussels Sprouts, and Cauliflower

November Produce Guide

Thankful Box with November Produce, Apples, Kale, Fennel, Beets, Brussels Sprouts, and Cauliflower

November is the last month of fall. Which means it is the last month to take advantage of warm weather before December comes and winter sets in. Luckily even with the cold weather there is still a lot of produce available! We appreciate fresh so at our stores we strive to have plenty of fresh produce available all year! We’ve created a guide to some November produce along with  fun recipe ideas you are going to want to try ASAP!

red and green apples on table

Apples are an easy fresh ingredient to add to your November table! Tart apples like Fuji and Granny Smith are perfect for your caramel apples. Fuji and Golden Delicious make yummy homemade applesauce. For apple crisp, you are going to want to use both sweet and tart apples, like Granny Smith with Honey Crisp. For a quick snack, the Gala has a nice sweet, somewhat tart flavor that always tastes amazingly fresh!

kale on table

Kale is harvested after the frost in the fall, so November is the perfect month to take advantage of this healthy green and there are many ways to use it besides throwing it into your morning smoothie. Kale salads are becoming very popular.  We recommend massaging your raw kale leaves for about 30 seconds to make them a little less tough and more enjoyable in your salad. Kale can also be thrown in a pot of soup, just simmer until the kale is wilted. Sautéed kale with garlic and red chili flakes is an easy dish.

Brussels sprouts on table

Brussels sprouts are in their peak season from September to February, this is the perfect time to change your mind about these infamous vegetables. Roasted in the oven with some Parmesan, olive oil and salt, Brussels sprouts make the perfect side dish. Or shred your Brussels sprouts and throw them in with apples, pomegranate seeds, feta cheese and walnuts and you have a fresh fall salad.

cauliflower on table

Cauliflower is one of the most versatile vegetables, making it extremely easy to find a way to incorporate into your meals. Cauliflower can be treated like a potato and mashed with garlic and butter. You can also use it to replace flour in many recipes such as pizza crust and tortillas. Roasted cauliflower is a great option to add to pasta dishes or eat on its own.

fennel on table

Fennel is a plant that can be used in many ways. The bulb, leaves and seeds can all be used in cooking. The bulb is yummy sliced and baked with carrots and other seasonings or shave the bulb and add the raw shavings to a salad. The seeds are great addition to salads, pasta sauces and meat marinades. Fennel leaves make a great salad or addition to another dish like an omelet.

Beets on table

Beets are an easy way to add color to your dish! Cooked beets with orange slices, greens and a balsamic dressing is a perfect winter salad. Pickled beets are a great way to store all of the fresh beets available. Beets can also be used in cookies, ice cream, cinnamon rolls and lots of other sweet treats. No matter what kind of dish you plan to use them in beets need to be on your shopping list!

 

Classic Chicken Noodle

You will never get bored of this soup classic. Full of fresh vegetables, tender chicken and warm broth.

  • 2 TBSP oil
  • 1 1/2 large carrots, sliced
  • 2 stalks of celery, sliced
  • 1 medium onion, diced
  • 1-2 tsp. minced garlic, depending on taste preference
  • 8 cups chicken broth
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 12 oz. pasta
  • 2 cups shredded chicken
  • 3-4 tsp. dried parsley
  • salt and pepper to taste
  1. Add oil to large pot and heat over medium heat.
  2. Add carrots, celery and onion and heat for about 7 minutes until vegetables soften.
  3. Add garlic and cook for another minute.
  4. Add chicken broth, thyme, oregano and salt and pepper. Bring to boil and cook for 5 minutes until vegetables are tender.
  5. Add pasta and boil for 10-15 minutes until noodles are cooked through.
  6. Add chicken and parsley and boil for a few minutes.
  7. Add more salt and pepper if needed.
  8. Serve

Macey’s Employee Spotlight- November

Maceys_EmployeeSpotlight_11Nov851x317Welcome to Macey’s Employee Spotlight. The Employee Spotlight is a great opportunity to recognize the amazing Team Members that help make Macey’s a great place to shop and work.

November 2015

This month’s Employee Spotlight is on Karen Kupfer, Store Trainer at the Ogden Macey’s.

With her bubbly personality and contagious laugh, Karen fits her position as Store Trainer perfectly. After starting as a cashier, she moved into cashier trainer and eventually moved into the Store Trainer position where she handles payroll, new employee orientation, HR and supervises the front end.

Karen is one in a million and a definite asset to Macey’s, she does it all!

  • Craig Howard, Store Director

Karen has been with the Ogden Macey’s for seventeen years. The people, friends and team members are what keep her working here. Her favorite part of her job is the new hire orientations. She loves introducing new employees to Macey’s and working with all of the different store departments.

Karen doesn’t just enjoy taking care of new employees; she also truly loves assisting store guests. She spoke of a time when she was helping an elderly lady out to her car. The lady realized that her keys were locked inside. The lady tried to call her husband to help her but was unsuccessful. Instead of leaving the guest to deal with this on her own, Karen drove her to her house to get a spare set of keys. If that isn’t great guest service, I’m not sure what is.

Karen’s favorite item at Macey’s is the fresh salsa from our produce department and it pairs nicely with the Macey’s tortilla chips.

Her Macey’s experience tip: Shop our fresh departments. We have a scratch bakery, fresh ground beef in the meat department and fresh salads in the deli.

Stock up for the Thanksgiving season

Multi Generation Family Celebrating Thanksgiving

The good earth gives us the food we need and enjoy. We relish the delicious and nutritious harvests it provides, with all its variety, color and flavor. Thanks to the richness of our land, we not only survive, we thrive.

That may be the core message of the Thanksgiving holiday we celebrate this month.

We at Macey’s join in that celebration. In fact, we revel in it, because providing those things for our customers is our primary, year-round task.

As we celebrate the Thanksgiving season this month, we would be well advised to remember the lessons those pilgrims learned so long ago: Do all you can to produce an abundant, robust harvest, and store enough of that harvest to see you through to the next one.

That’s why Macey’s not only provides the best of everything for your needs, we include the food storage products from Augason Farms and Live Prepared.

On a practical level, having storage items on hand can be a boon when preparing that great Thanksgiving meal for loved ones. For example, having Augason Farms Potato Gems handy in case a few extra servings are needed only makes good sense. The same goes for Augason Farms Freeze Dried Onions or Freeze Dried Celery when making that ever-popular stuffing.

This is true of all the Augason Farms veggie items. They are useful in day-to-day meal prep, as well as for long term food storage. It’s an unbeatable strategy.

Of course, storing enough food to see you through any shortage or emergency is a practice our forefathers took very seriously, one that many of us have forgotten today. But as we celebrate the abundance we enjoy, perhaps we would do well do remember the other message of Thanksgiving: Keep enough extra food on hand, just in case.

Macey’s fully understands the necessity of having food storage on hand for emergencies—the small ones as well as the large ones. For that very reason, we offer Augason Farms and Live Prepared products in our stores.

Our lives are very different from our pilgrim forefathers. It seems to us that their difficult lives are a bygone reality, a thing of the past. Yet, we live in a world that has its own uncertainties. And those uncertainties are every bit as menacing as those faced by the intrepid pilgrims, even though it may not seem so.

Without warning, many of us are forced to deal with a profound crisis. They are unpredictable and indiscriminate. None of us is immune to sudden emergencies of all kinds.

Natural disasters are a reality that is still with us today—some would say, more so now than ever. These include rare events such as earthquakes and tsunamis. More common are drought, wildfires, tornadoes, hurricanes, flooding and other weather extremes.

What is more, with our advanced lifestyle, manmade disasters are a relatively new component of our lives. These include failed infrastructure, civil unrest, strikes, terrorism and any number of other calamities.

So in this month where, like our forebears, we renew our feelings of gratitude for what the good earth gives us, Macey’s, Augason Farms and Live Prepared suggest you consider remembering that other lesson our honored ancestors learned: Store food in your home.

In an emergency, food storage can mean the difference between eating and going hungry. So, make it a priority to visit the emergency food storage isle in your nearby Macey’s grocery store.

Carrots Au Gratin

 

 

 

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  • 4 Tbsp melted butter, divided
  • 1/4 cup saltine cracker crumbs
  • 2 Tbsp grated parmesan cheese
  • 2 1/2 to 3 cups Augason Farms Dehydrated Diced Carrots
  • 2 Tbsp Augason Farms Dehydrated Diced Red and Green Bell Peppers
  • 1 Tbsp Augason Farms Dehydrated Chopped Onions
  • Salt and pepper to taste

In a small bowl, toss 2 tablespoons of melted butter with cracker crumbs, parmesan cheese, and salt & pepper; set aside. Cook carrots, pepper mix, and onion in salted boiling water just until tender. Drain. Stir in remaining 2 tablespoons butter. Top carrots au gratin with buttered crumbs and bake 20 minutes at 350° F.