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Product Spotlight

Find out what's fresh, tasty and new at Parkesdale!

  • Parkesdale's Summer Menu

    Parkesdale Market has been making Strawberry Shortcakes for over 30 years, but at the end of Strawberry Season we switch gears and bring out our "Summer Menu".

    Around April, customers start asking about their summer favorites: tangerine-vanilla swirl ice cream cone, peaches and cream and our Orange Milkshake.  For 99 cents you get a creamy and tangy tangerine vanilla ice cream cone.  Our "peaches and cream" is made with fresh juicy peaches, vanilla ice cream and whipped cream.  If you haven't had our Orange Milkshake, I suggest you try it soon.  We use our own 100% fresh squeezed orange juice and vanilla ice cream. That's it.  Simply delicious.  You didn't know we make our own fresh orange juice daily?

     

    And for all you strawberry lovers, we make our Famous Strawberry Milkshakes all year long.  Wondering why we think they are famous?  The Food Network  most recently dubbed our Strawberry Milkshake the Best Drinkable Dessert.  What's your favorite Parkesdale Summer Treat?

     

  • BBQ without the grill

    One of the things I like about working at the market is meeting new people.  A while back a customer asked where we kept the Everglades Gourmet Moppin BBQ Sauce.  I helped the customer find it and she was so excited about it I couldn't help but try it myself.  This Moppin Sauce is Fresh From Florida and made with Florida Sweet Onions.

    It's been a couple of years since I met that customer looking for the Moppin BBQ sauce.  I can tell you this is the only BBQ sauce we use in our home.  One of my favorite Ingrid Hoffman's recipe is for a Caribbean Salmon with mango-veggie salsa and guava barbeque sauce.  Her time-saving tip is this: mix 1/2 cup of Guava jam or jelly into 1 1/2 cup of your favorite BBQ sauce.  I mix Davidson of Dundee guava butter with Everglades Moppin BBQ sauce, top the salmon and broil in the oven for 12-15 minutes.  That was our dinner a couple of nights ago.  For tonight's dinner, I spotted some butternut squash earlier at the market.

    Cubed butternut squash, diced yellow onion, drizzle olive oil, salt and pepper.  Into the broiler for 15 minutes.  Tonight's dinner cooked in the crock pot all day.  Glad to come home to a "cooked meal".  Thanks Martha Stewart!

    The ribs cooked in ketchup, apple cider vinegar, mustard powder, salt, pepper, dark brown sugar and cayenne pepper.  The gravy was delicious on the mashed potatoes, but we used our Moppin Sauce to dip the pork into.  Everyone was happy after tonight's dinner.  Which is your favorite BBQ Sauce?

  • Last minute weekday dinner

    Try as I might, I just can't put together a weekly meal plan for my family.  I have tried, but things always come up.  I either forget to thaw the meat, or the thought of "what are we having for dinner tonight" first thing in the morning just doesn't appeal to me.  Today was one of those days.  Lucky for me, I work at Parkesdale Market :)

    Tonight's meal consisted of roasted cherry tomatoes picked off our tomato plants at the market.  One of our garden employee's, Lupe, brought me a pint of grape tomatoes from our plants in the market!  I just cut them in half, sprinkle with salt, drizzle some olive oil and topped with some fresh basil.  In the oven they went, 400 degrees for 15 minutes.

    Sweet potato fries are always a favorite around our household.  Frankly, if they are not in the "fry" shape, the little ones won't eat it.  I sliced about 5 sweet potatoes I had in the pantry, drizzled olive oil and seasoned them with salt and paprika.  The sweet potatoes also went in the oven with the tomatoes for about 25 minutes.  This totally depends on how crunchy you like your sweet potato fries.  For the protein, I grabbed one of our Troyer's Cottage Ham and sliced it.  They are boneless smoked pork shoulders which are fully cooked.  Just need to heat it up in the pan with some Troyer butter for about 10 minutes total.  Once the sweet potato "fries" and the roasted tomatoes were done, dinner was ready.

    These Troyer Cottage Hams have really come in handy a few times.  They've become my "go to" protein for dinner when I just can't think of anything else!  Once dinner was ready, I realized we needed some green in our plate.  Another employee, Sandy, has a vegetable garden at her home.  She was kind enough to bring us some fresh Collard Greens from her garden.  I sauteed the collard greens with some more olive oil in the pan with the ham drippings for a few minutes.  Yum!  (Sorry I didn't get a picture, but it was delicious.)  Dinner was a delicious combination of sweet, salty and savory flavors.

    For dessert, we had a few slice of the new Lemon Creme Fruit Filled pound cake.  They are so moist and not too sweet.  What's your "go to" dinner ingredient?  Have you tried the Troyer Cottage Ham yet?  How about our new fruit filled pound cakes?

     

     

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