Flat out a foodie destination. The fresh vegetables and fruit, so many from the Amish and Mennonite soil of Lancaster Pennsylvania, will sate your figurative salad bowl. Watch out for half peck discount specials of slightly blemished produce, all of which would pass most any muster.
Their bakery rivals some of the best I have experienced in the Park Slope and Midwood sections of Brooklyn during their hay days.
Then there's Pizza, put together by Pennsylvania Dutch ladies. Plain, sausage, vegetable, and the ultimate, Philly Cheese Steak Pizza. The last is a perfect amalgam of regional comfort food. If you find an egg broken on your pizza superb, you'll understand the cheese steak pizza.
The fresh fish department vends cod fish cakes. Yes, fresh ones are hard to find. And indeed they offer a wide variety of whole fish too.
It's the meat department, though, where I discover fresh (unsmoked) kielbasa and try three pounds for a New Years feast. The results were worth the effort.
Cut into two inch pieces, I braised each slightly on two sides in peanut oil and remove to a crock pot. Then a Slavic sort of roux arises when I sautée two chopped onions, three cloves of crushed garlic, and two tablespoons of prepared mustard thinned with a dash of vodka in the remaining oil. To this gets added sauerkraut, drained but not rinsed, white pepper, paprika, salt and all mixed over heat to blend.
This roux is then layered with the kielbasa in the slow cooker to which we add 12 ounces of Belgian styled ale, and a quarter cup of Chablis to cover. Cook on low for eight hours. Overnight the crock pot in a cold barn or garage, then cook two more hours on high.
Some of my harshest critics (in laws don't you know) claim this to be the best I've ever made. I credit the Amish for a perfect Kielbasa z Kapusta Kiszona.
Happy new year!
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