BLUEBERRY BLOWOUT!
These blueberries are BIG and tasty!
1 case of blueberries 12/6oz for $15 or 2 cases for $28
Blueberry Scone Recipe
Here’s a simple and delicious blueberry scone recipe:
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup heavy cream (plus a little extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: coarse sugar for sprinkling
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla. Pour into the dry mixture and gently stir until just combined (don’t overmix).
- Fold in Blueberries: Carefully fold in the blueberries. Be gentle to avoid smashing them.
- Shape and Cut: Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush and Sprinkle: Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
- Bake: Bake for 18–20 minutes, or until the scones are golden brown. Cool for a few minutes before serving.
2 pineapple for $3.50
Yukon Gold Potatoes 10/5lb (50lb total) 1 case for $10 or 2 cases for $18. (Yukon Gold potatoes are available 12.16.24, other items arriving 12.17.24)
Yukon Gold Mashed Potato Recipe
Ingredients:
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 stick (½ cup) unsalted butter, divided
- 1 cup heavy cream (don’t skimp!)
- 3 cloves garlic, smashed and minced
- ½ cup grated Parmesan cheese (optional, but it’s a power move)
- Salt & freshly ground black pepper, to taste
- 1-2 tsp smoked paprika (optional, for smoky flair)
- 2 tbsp chopped fresh chives (gotta make it pop)
Instructions:
- Boil ‘Em Up:
Toss the potatoes into a large pot, cover with cold water, and add a good hit of salt. Bring it to a boil, then simmer until fork-tender (about 15-20 minutes). Drain and set aside. - Garlic Butter Fusion:
While the potatoes cook, melt half the butter in a small saucepan over medium heat. Add the minced garlic and let it bubble until fragrant (1-2 minutes). Stir in the heavy cream, warming it through. Turn off the heat to let the garlic steep like a pro. - Mash Like You Mean It:
Mash the potatoes by hand (no gadgets here!) until smooth. Stir in the rest of the butter and the warm, garlicky cream. - Go Big on Flavor:
Mix in the smoked paprika if you’re feeling bold. Parmesan cheese is optional, but if you’re using it, stir it in now for that salty umami goodness. Adjust seasoning with salt and black pepper. - Top It Off:
Spoon into a serving dish, sprinkle with fresh chives, and hit it with a final dusting of smoked paprika or a pat of butter if you’re feeling extra.
Pro Tips:
- For a crispy twist, spread leftovers in a cast-iron skillet, crisp them up, and make potato cakes.
- These are so rich they could stand on their own, but pair them with grilled chicken or roast beef for a killer combo.
Important Details:
- Will call room for ordering.
- Sales and offers available while supplies last.
- We accept cash, debit, credit, and EBT.
- All sales are final. Not for resale. No Rain Checks.
8990 West Windsor Drive, Peoria, Arizona 85381
