SUMMER
GRILLING
STEAKS of
25
Local produce, local flavor
Something special happens in the Price Chopper produce department this time of year. When you gnaw every last kernel off that ear of corn or add a juicy tomato slice to your sandwich, there’s a very good chance that produce was freshly picked from a local farm just a few days prior to it ending up on your plate. Through Local Harvest, Price Chopper provides customers with fresh fruits and vegetables from more than 100 local growers all summer and fall. It’s just like visiting one of Kansas City’s farmers’ markets, but with the convenience of that farmers’ market being right inside your neighborhood Price Chopper. Local Harvest brings you fresh produce from family farms located within a 200 mile radius of Kansas City. These growers all have Good Agricultural Practices (GAP) certification so you can be confident that in addition to being fresh and delicious, our Local Harvest produce complies with food safety standards.
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Some Local Harvest Offerings:
May: Bok choy, Napa cabbage, carrots, chard, lettuce (several varieties) June: Beets, cucumbers, green cabbage, onions, zucchini & yellow squash July-August: Blackberries, peaches, cantaloupe, corn, eggplant, peppers (red, green, yellow, banana), potatoes, tomatoes, watermelon
STEAKS
% OFF
September-November: Apples, Indian corn, hard squash, pumpkins, turnips, gourds
Potato, Cucumber and Dill Salad
FridayS THROUGH LABOR DAY
Every Friday, save 25% off regular price grilling steaks from Price Chopper. They’re perfect for family dinners, backyard barbecues or sporting tailgates. Feed your family well this summer – and save!
Servings: 4 Prep Time: 10 Min. Cook Time: 11 Min. What you need: 3 potatoes, unpeeled and thinly sliced 1/4 c. rice wine vinegar 1 1/2 Tbsp. Dijon mustard 1/4 c. canola or vegetable oil 1/2 c. chopped fresh dill, or 1 Tbsp. dried whole dill weed 1/2 tsp. salt 1 large cucumber, unpeeled and thinly sliced What to do: 1. lace potato slices in a 9” square microwave-safe baking dish; cover with microwavable plastic wrap P and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes. 2. ombine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar C mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
Courtesy of Idaho Potato Commission