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Lucy’s Kitchen and Market prioritizes using the freshest ingredients. It matters to us that the food we offer is high-quality, and often local. Zone 7, a business specializing in freshness and locality, provides us with farmed products ranging from produce to eggs. The benefits to eggs from Nature’s Own Farm (in place of commercial eggs) are endless. Chickens raised free-range on farms are healthier than those who lay factory eggs, which naturally makes their eggs more wholesome. Free of restrictive cages, farm chickens have the opportunity to spend time outdoors with ample space and sunlight, supplying them with Vitamin D and other nutrients that factory chickens lack. Chickens on Nature’s Own Farm are not given antibiotics or growth hormones. Visually, yolks from farm-raised chickens have a more vibrantly orange color, whereas factory ones are pale yellow and less sturdy. Plus, the coop to carton to plate time for farm eggsis dramatically less than commercial eggs. Check out our Facebook page for a video of Nature’s Own cleaning their eggs!
Here at Lucy’s, we’re welcoming the new year with a variety of authentic Italian tomato products. Rooted in southern Italy, La Valle has been successfully growing, harvesting, and selling San Marzano tomatoes for over 60 years. La Valle’s tomato cans are available in three different sizes here at Lucy’s, perfect for any quantity of sauce or soup. Our house-made tomato sauces at Lucy’s Kitchen are made consistently with La Valle tomatoes. We find that the flavorful, high-caliber taste of La Valle’s tomato products pairs excellently with the fresh pasta made right here in Lucy’s Kitchen. Because of this ideal combination, every Sunday we offer a free pound of house-made fresh cut pasta for any container of Lucy’s tomato sauce purchased. How often is a bargain also delicious?!
We recommend using La Valle tomato products to make tomato sauce or minestrone soup. Here is a reliably spectacular recipe for the soup:
Ingredients Preparation Instructions
¼ cup olive oil 1. Sauté the onions and garlic in olive oil.
5 onions 2. Add the remaining vegetables, spices,
3 tbsp minced garlic tomatoes and parm rind.
3 cans puréed plum tomatoes 3. Leave the pesto, pasta and beans for
6 carrots the end.
2 bunches celery 4. Heat for 1 hour until everything is
6 large potatoes, peeled and diced cooked.
6 zucchini, diced 5. Add the remaining ingredients. Cook
3 red peppers, diced the pasta separately.
2 cans cannellini beans 6. Correct seasoning.
2 cups chickpeas 7. Remove rind and bay leaves.
½ green cabbage, shredded
1 lb small pasta
½ cup basil pesto to finish (secret ingredient)
Salt & Pepper
2 tbsp thyme
2 tbsp basil
2 tbsp oregano
The end of the month is fast approaching and here at Lucy’s we’re working hard to prepare for this years holiday season. Whether you’re a thoughtful guest who doesn’t want to show up to the party empty handed, or the host that actually wants to enjoy time with her friends and family, Lucy’s is here to help. Our Holiday menu (available online) includes a variety of options from appetizers to desserts that will help everyone’s holiday be a festive one. Drop by the market or call to place your order.
In addition to the holidays this December is the last month of Lucy’s 25th Anniversary Special. From now until the 31st , with every in store purchase of $100 or more you will receive one Free Lucy’s Kitchen & Market Jute bag (limit one per customer). Reusable bags are sturdier than paper or plastic and using them helps reduce waste. Plus if it's free it's a win-win-win for everyone!
It’s November! And that means all cheese will be 25% off through the end of the month. If you’re looking for some grated parmesan to make your pasta that much more delicious, or need to bring some nice hors d’oeuvres to a relatives or friends for the holidays, Lucy’s has you covered. We carry a variety of cheeses both local and imported that are the perfect accoutrement to any meal. We have creamy cheeses like the Four Fat Fowl from St. Stephens, an award winning Blue Cheese from Jasper Hill Farms in Vermont, and the unique Hallumi from Greece that can be grilled. Staff favorites include Istara Ossau- Iraty from southern France, and Plaza Mayor Manchego from Spain. Don't forget to ask for pairing selections when you choose!