Saturday, May 23, 2015

Summer Spiral Ham Glazes

Spiral Sliced Half Ham
Add a little spicy heat to your Summer Spiral Hams this year.  Try these fruity glazes with mild “hotness” for an awesome sweet-hot taste sensation perfect for the hot summer days ahead. ENJOY!

SRIRACHA PINEAPPLE GLAZE: ½ cup Pineapple Preserves; 2 tbsp. Sriracha Sauce, and 1 tsp. finely chopped fresh Rosemary. 

JALAPENO PEACH GLAZE: ½ cup Peach Preserves, 2 tbsp. finely chopped fresh Jalapeno Pepper (seeds removed), and ½ TSP finely chopped fresh Sage.

PEPPERY ORANGE GLAZE: ½ cup Honey, ¼ cup freshly squeezed Orange Juice, 1 tbsp. orange zest, and 1 tsp. Red Pepper Flakes.
Combine ingredients and generously brush over ham during final 30 minutes of cooking. 

Sunday, April 5, 2015

Maple Syrup Season in Virginia is Over

The Highland Maple Syrup Festival is over for this year and on March 30 Puffenbarger's Sugar Orchard's Facebook page announced: " The 2015 maple season is officially DONE!! "

Some interesting things about maple syrup:
Warm sunny days (above 40 degrees F) and frosty nights are ideal for sap flow.

The Maple season may last four to six weeks, but sap flow is heaviest for 10 to 20 days.

The harvest season ends with the arrival of warm spring nights and early bud development in the trees.

A maple tree is usually at least 4 years old and 10 inches in diameter before it is tapped.

Tapping does no permanent damage to the tree and only about 10% of the sap is collected each year.

Each tap yields an average of 10 gallons of sap per season. That yields about one quart of syrup.

A gallon of pure Maple syrup weighs 11 pounds.

Sunday, March 15, 2015

March is National Peanut Month

From The Peanut Shop of Charleston's Facebook Page:
In honor of National Peanut Month, here are 10 fun peanut facts that you may not know!

1. Peanuts flower above ground and then migrate underground to reach maturity
2.The world's largest reported peanut was four inches long. It was grown in North Carolina by Mr. Earl Adkins. 3. Ever wonder where the term "Peanut Gallery" comes from? The term became popular in the late 19th century and referred to the rear or uppermost seats in a theater, which were also the cheapest seats. People seated in such a gallery were able to throw peanuts, a common food at theaters, at those seated below them. It also applied to the first row of seats in a movie theater, for the occupants of those seats could throw peanuts at the stage, stating their displeasure with the performance.
4. Adrian Finch of Australia holds the Guinness World Record for peanut throwing, launching a peanut 111 feet and 10 inches in 1999 to claim the record.
5. Tom Miller pushed a peanut to the top of Pike's Peak (14,100 feet) using his nose in 4 days, 23 hours, 47 minutes and 3 seconds.
6. The first peanuts grown in the United States were grown in Virginia, hence the Virginia variety peanut, which is the largest peanut grown in the USA.
7. As early as 1500 B.C., the Incas of Peru used peanuts as sacrificial offerings and entombed them with their mummies to aid in the spirit life.
8. Peanuts have come a long way from their original use of feeding pigs to becoming counted for as two-thirds of all snack nuts consumed in the United States.
9. Americans eat 3 pounds of peanut butter per person every year. That's about 700 million pounds, or enough to coat the floor of the Grand Canyon!
10. Peanuts are members of the pea family!


Eat Healthy Virginia Peanuts.... Live Longer
TheVirginiaMarketplace.com 

Friday, February 27, 2015

Pour It On... Maple Syrup is Good For You

In two weeks, March 14-15 and the weekend after, March 21-22 is the 57th Annual Highland Maple Festival. Take a step back in time to Highland County, “Virginia’s Sweet Spot”. Held on the 2nd and 3rd weekends of March, the Maple Festival has been an annual event in Highland County, Virginia, since 1958. Each year, thousands of visitors are drawn to this unspoiled, rural region of Virginia to celebrate the “opening” of the trees and observe the process of maple syrup-making. Sugar camp tours provide a unique and educational experience that portrays a rapidly vanishing way of American life. The Highland Maple Festival was designated a “Local Legacy” by the Library of Congress in 1999.

 At The Virginia Marketplace we have chosen to use maple syrup from Puffenbarger’s Sugar Orchard, located on Route 637 (Maple Sugar Road), southwest of Blue Grass, Virginia in Highland County in our gift baskets and gift boxes.

Saturday, January 17, 2015

January is National Soup Month

January is National Soup Month. Since it’s cold outside (in most places in the U.S.) or if you happen to be in a warm place like Florida then it’s the perfect time to have some seafood soup. We are suggesting three recipes from the Blue Crab Bay website dressing up Blue Crab Bay Soups.

 The first one is Clam Chowder with Bacon Bits. Start with a can of Blue Crab Bay New England Clam Chowder. Here are the other recipe ingredients: one large white potato, one stalk celery, two strips cooked bacon, chopped, 15 oz. half-and-half, and parsley, chopped. Boil the potato until tender, then dice. Sauté finely chopped celery an
d most of the bacon, and set aside. In a stockpot, combine the New England Clam Chowder and half-and-half. Heat slowly, stirring frequently. When very hot, add the diced potato and celery, and stir until warm. Ladle into serving bowls, then garnish with crumbled bacon and parsley. Salt and pepper to taste. Serves 4.

Cape Charles Crab and Shrimp Chowder
 The second recipe is Cape Charles Crab and Shrimp Chowder using 2 cans of Blue Crab Bay Cream of Crab Soup. . Here are the other recipe ingredients: 5 slices of bacon, finely diced, 1 onion, finely chopped, 3 stalks of celery, finely chopped, 1 carrot, finely chopped, 1 red pepper, finely chopped, 4 tbsp. butter, 4 tbsp. flour, 4 cups chicken stock, 1 cup of half-and-half, ½ tsp. hot sauce, ½ tsp. Worcestershire sauce, and 1 lb. peeled and deveined shrimp and 2 cans White Crab Meat. In a large kettle, cook diced bacon until crisp, then add onion, celery, carrot and red pepper and cook until tender, stirring so as not to burn. Add butter and let it melt, then add flour and stir until well absorbed. Add stock, soup, half-and-half and sauces. Mix thoroughly, then allow chowder to simmer on low heat for about 25 minutes. Add shrimp and cook just until they turn pink. Before serving, carefully fold in crab meat and allow to warm. Salt and pepper, if desired. Yields about 6 bowls or 12 cups of soup.
She-Crab Soup

The third recipe is “kicked up” She-Crab Soup using Blue Crab Bay She-Crab Soup. The other ingredients are: 1 can cream or half-and-half, dry sherry, whole nutmeg, fresh crabmeat, and fresh parsley for garnish. Empty contents of She-Crab Soup can into saucepan and add one can of cream or half-and-half. Heat soup slowly, stirring frequently. Do not boil. Ladle the soup into two to four bowls, depending on their size. Drizzle with sherry. Grind nutmeg atop soup and garnish with crabmeat and parsley. Serves two to four.

Monday, December 1, 2014

All About Our Peanut Tins

  Same Tin - Different Assortment 

Chocolate Lover's Tin - New assortment! Extra-large Virginia Peanuts covered in creamy milk chocolate, plump firm Almonds - panned in rich dark chocolate for a luxurious sheen, and crunchy chocolate Espresso beans  36 oz. Gift Tin




New Tins -  Same Assortments

Christmas Posy - A colorful tin that will be remembered long after the treats are gone. Filled with Handcooked Virginia Peanuts and Cashews, crunchy Praline Glazed Peanuts and double dipped Milk Chocolate Covered Peanuts. So enjoy already! About 3 1/2 lbs.






Pinecone Swag - Clean and simple, yet definitely speaks for the season. This collectable tin is filled with The Peanut Shop of Williamsburg famous handcooked Virginia Peanuts, Butter Toffee peanuts, and Chocolate Covered Peanuts. Makes an ideal gift for family and friends. 2 lbs 






Floating Snowflakes - We take a 2 lb. tin of Handcooked Virginia Peanuts, top with 1 1/2 lbs. of Milk Chocolate Virginia Peanuts and crown with 1 lb. tender dried Cherries in milk chocolate with a cherry fruit coating. Plenty of good snacking for anyone and everyone! 






Harvest Gathering Tin - It brings good cheer. And a sense of welcome for gracious home gatherings. Lightly salted, spicy Creole, and praline glazed peanuts make a thoughtful gift with this collectible tin. 24 oz.






New Tins - New Assortments


Jingling Snowman Tin- Lightly salted Handcooked Virginia Peanuts, Milk Chocolate Covered Virginia Peanuts, and decadent Red Apple Caramels - all snug in a snowy bright collectible tin. A great gift for anyone! 25 oz.


Santa's Surprise - Surprise someone special with this delightful tin of rich, decadent flavors. Chocolate Covered Cranberries - tender dried cranberries covered in a pastel chocolate coating, Cheesecake Caramels, and Chocolate Covered Peanuts, double dipped in rich milk chocolate. 2 lbs.

Thursday, November 13, 2014

New Temptations From The Smithfield Marketplace Fall 2014


Here are some of the new mouthwatering offerings we now have available:



Boneless Spiral Sliced Ham and Mini Cajun Turkey Breast - The perfect combination for smaller families or smaller appetites. Our boneless Honey Glazed Spiral Sliced Ham 3 - 4 lbs., and our NEW lightly smoked Boneless Turkey Breast with Cajun style rub and marinade 2 lb. avg. - sweet and spicy! Fully cooked, just heat and serve.

The Southern Table - A real palate-pleasing gift, we've combined some of our bestsellers for a genuine southern food experience. Includes: Boneless Smoked Turkey Breast 3-4 lbs, Boneless Spiral Sliced Ham, 3-4 lbs., tangy mustard-based Dunkin' Sauce (sandwich spread or dipping sauce), 2-year Aged White Cheddar Cheese 7.5 oz. and Braswell's Red Pepper Jelly, 10.5 oz. Gift boxed.

Cajun Seasoned Mini Turkey Breast - Get ready for big taste on this zesty mini-sized turkey breast! Lightly smoked and generously seasoned with a cajun style marinade and rub, this gem is tender and juicy...and full of bold flavor - hot or cold. Fully cooked and ready to heat. 1.75-2.25 lbs. Serves 6-8.

Charles Henry Gray Genuine Smithfield Ham Gourmet Slices - The finest Genuine Smithfield Ham is seasoned with Charles Henry Gray's secret family recipe. Sliced paper thin, it is a delectable addition to antipasto platters, buffets or tucked into petite party rolls. Conveniently packaged in four 8 oz. packages so you can freeze some for company. Serves 8-16


Country Bacon Sampler- This old-fashioned country smoked bacon has been made the same way for years. Every slab is hand rubbed with our dry cure ingredients, then slow smoked for an unforgettable flavor that has been loved for generations. Remember our country bacon is salt cured and will be salty in nature. Sliced for your ease of preparation! Enjoy 14 oz. each of hickory smoked, applewood smoked and maple smoked bacon. Serves 20-48.

Deep Fried Whole Cajun Turkey - Did you know that frying turkeys first became popular in the south and that today deep fried turkeys are a taste sensation nationwide? If it's too much work or perhaps you're nervous about trying to make at home, we've done all the work for you. Injected with Cajun seasonings, our fully roasted and deep fried whole turkey is so juicy and tender, you may never eat turkey any other way again. 10-12 lbs. Serves 12-18.