An Apple A Day

organichoneycrispWe’re always excited for fresh new arrivals, especially Apples! We just started receiving fresh deliveries of 1st crop McIntoshes, Ginger Golds, & Granny Smiths, as well as Paula Reds & Empires from Hudson Valley. And possibly the most in-demand apple these days, Honeycrisps seem to inspire a devotion bordering on obsession from eaters who prize their sweet taste and distinct juiciness. A “great hand apple”: phenomenal for biting into raw. This explosive crunchiness isn’t simply a product of better freshness or farming practices — it’s an actual genetic variation. Honeycrisp cells are twice the size of those of other apples, which accounts for their unique, pleasing texture. Before we know it the local CT apple season will be here!

Spring is Goat Cheese Season!

blueledgefarmSpring is the season of  many things . . . renewal, new beginnings, baseball, blooming flowers . . . and of course, spring is the start of the cheese season! That’s right, now is the time when “dairy goats in particular tend to breed and freshen more seasonally than cows, and begin producing their milk in the late winter and early spring.”  Arguably, the most delicious and intriguing cheeses of the new season are aged goat cheeses. And in one in particular stands out, our cheese of the month, the award-winning Crottina from Blue Ledge Farm in Leicester, Vermont. Blue Ledge Farm, found in the southern portion of the beautiful Champlain Valley of Vermont, is a family owned and operated goat dairy. This is the cheese that “put them on the map” when it took a first place award in the American Cheese Society competition in 2006. Since then it has won loyal goaty fans for it’s classic simplicity. Aged for three weeks, the texture of this pasteurized cheese is velvety and smooth, with a white mold exterior. It should pair  well with a Pinot Grigio (try Kris Pinot Grigio from Stewart’s Spirits) or Sauvignon Blanc (try Sterling Napa County Sauvignon Blanc) wine. We love this cheese with a dollop of local CT honey (’tis the season for that too)!
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Walter Stewart’s Grass Fed Beef

grassfedsteaksOur butchers are pleased to offer a line of 100% Grass-Fed Beef  Steaks. Look for our hormone-free, antibiotic free, 100% grass-fed and grass finished (no grain is ever fed to grass finished animals) Filet Mignon, NY Strips and Rib Eyes; expertly trimmed and backed by our 100% freshness guarantee. That’s the Walter Stewart’s difference!

Vulto Miranda – Cheese of the Month

vultomirandaMiranda by Vulto Creamery (Walton, NY)  
This fresh arrival from Vulto Creamery is a washed rind cow’s milk cheese from NY cheesemaker extraordinaire Jos Vulto of Vulto Creamery. Essentially the same style as Vulto’s main cheese the Ouleoout, the Miranda is made from the last curds of the Ouleout batches. Though while the Ouleout comes in a larger 8″ or so size, the Miranda goes into small italian cheese moulds, producing the little buttons about 3” in diameter and height. The wash really sets the Miranda apart. Where the Ouleout gets a basic brine wash, the Miranda is treated with the herbal spirit of absinthe, made by Cheryl Lins at Delaware Phoenix Distillery, a Walton-based distillery. A true rarity in the cheese world – an absinthe-washed cheese! Though please note the cheese does not take on absinthe color nor will it induce any hallucinations. “The flavors have the trademarks of a great Taleggio: brothy, meaty, savory and earthy, with nutty and grassy notes; the absinthe wash lends it additional complexity, subtle fruity and yeasty hints, with a bit of sour and tang on the finish.” (available in our cheese case).  Pair with a nice Malbec from Stewart’s Spirits.

Walter Stewart’s Caters Your Holidays

holiday-menusSpend your Holidays relaxing and let your extra set of hands at Stewart’s take care of the rest!  Why cook at all this holiday? Let Stewart’s cater to you, from Made-Fresh-to-Order Prix Fixe Holiday Dinner Packages (Filet Mignon, Roast Turkey, Maple Glazed Spiral Ham) to Hors d’Oeuvres, Sides, Soups, Party Platters, Holiday Breads and Desserts!  Place your orders with our deli or online.
Click here to order online
Click here to view our Holiday Catering Menu
Click here to view our Holiday Bakery Menu

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The Best of the Holidays

holiday_displayFrom the freshest seasonal fruits and the finest roasts to festive wreaths and holiday roping, artisanal and farmstead cheeses, the finest selection of Certified Angus Beef filets and prime rib roasts to pre-built gingerbread houses, classic Christmas candies, a full holiday menu designed to simplify your busy season, and the season’s best chardonnay, cabs, bubbly and brews right next door, Stewart’s has the best of the holidays all under one roof!  The holidays are a special time of the year to cherish with friends and family. It’s also a time when your schedule is stretched as thin as ever, pulling you in many directions at once. We’re here to help by offering you the gift of time! Save precious time at Stewart’s. Ship your parcels at our customer service desk, pick up your holiday stamps, and attend to more important holiday details while our professional shoppers shop for you (shop online @ StewartsMarket.com). From food prep to table setting, we have you covered. Shop Stewart’s for Zyliss kitchen tools including knives, peelers, apple slicers, and potato mashers. Check out our cheese department for fondue pots, brie bakers, cheese knives, and serving boards by the cheese pros – Boska, Wildly Delicious, and Brooklyn Slate. And to top your table, we have a festive selection of elegant dinner and pillar candles from Caspari and IHR. Add a finishing touch to your holiday decor: Stewart’s has a beautiful assortment of Magnolia, Boxwood, and Williamsburg Wreaths as well as Noble Mix, Cedar, and Cedar Douglas Garland.
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Walter Stewart’s Grass Fed Beef

grassfedsteaksOur butchers are pleased to now offer a line of 100% Grass-Fed Beef  Steaks. Look for our hormone-free, antibiotic free, 100% grass-fed and grass finished (no grain is ever fed to grass finished animals) Filet Mignon, NY Strips and Rib Eyes; expertly trimmed and backed by our 100% freshness guarantee. That’s the Walter Stewart’s difference!

Organic Honeycrisp Apples, Cotton Candy Grapes, Witch Fingers

Grapes that taste like Cotton Candy, it’s all the rage and Walter Stewart’s has them!  These plump and juicy seedless green grapes are one of our newest varieties, and they’re one that everyone is excited about. Cotton Candy® grapes taste exactly like the pink spun-sugar treat you loved as a kid at the circus—and we mean exactly. Pop some in your mouth, close your eyes, and you’re that kid again! The grapes really do taste like the popular carnival confectionary made from air and spun sugar, but with one great twist – they are surprisingly all-natural!

These grapes are the result of meticulous plant-breeding. But why Cotton Candy? Why not funnel cake, corn dog or cronut? A happy accident,according to NPR reports, the breeder — horticulturalist David Cain — went through roughly 100,000 test-tube plants before discovering a seedless, cotton candy-flavored one. Try this special grape at Walter Stewart’s along with another seasonal delicacy – Witch Finger Grapes. Witch Fingers™ are wickedly sweet and fun to eat. Kids just go bonkers for them. They make for a “scary good” after-school snack.

organichoneycrispThis just in . . . Organic Honeycrisp Apples! A favorite variety of ours and yours! And a sign that we’re getting closer to the local apple season.

tigerfigsTwo new fresh arrivals that are delicious discoveries that you don’t see everyday: Tiger Figs and Organic White Beets!  The tiger fig is a sweet variety with striped green and yellow skin and “strawberry- red” flesh. When fully ripe the fruit has a rich, jam-like texture and consistency. Great for drying, preserves and fresh eating.

organicwhitebeatsWhite beets lack the commonly earthy, strong beet flavor that the colored beets embody. They are sweet and tender. White beets will not bleed. Although their nutritional value, including fiber, the minerals folate and manganese and leafy greens full of vitamin K, A and C are no different from the more common red beet, white beets have a milder flavor. Steaming or sauteing are the best ways to cook white beets.