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Quick and healthy recipes using our best products.

  • Pennsylvania Peaches are in!

    This is it people. If you are unfamiliar with Pennsylvania peaches, I suggest you stop by the market this weekend and check them out. Yeah, I know what you are thinking. Why would I care about Pennsylvania peaches, I only like "insert state name here". Well, if you haven't tried these, it's about time you do.  Not only are they beautiful peaches, but they are sweet and juicy.

    But don't take my word for it. Come by and see us this weekend and find out why we are going gaga over these Pennsylvania peaches!

    In case you need some inspiration, I've gather some favorite recipes from other bloggers:

    Lane from Supper for a Steal has a deliciously quick salad with one of my favorite things to eat: avocados!

    grilled peach


    You can follow Lane on Facebook, twitter, pinterest or instagram!


    Here are some other great peach recipes to try:

    Canning Peaches - Happy Money Saver

    Peach Cucumber Salad - Parkesdale

    Grilled Peach Salsa - Eat Live Run

    Rustic Peach Pie - Syrup and Biscuits 

    What's your favorite peach recipe?

  • Back from Vacation and Strawberry Shortcakes

    Yes, we are back from vacation.  Our market is now open Tuesday through Sunday from 9 am to 6 pm.  We are still closed on Mondays. For a while now, Piper has been asking me to make strawberry shortcake.  And although she knows it is not strawberry season and we don't have it at the market, she was relentless about it. So I gave in.

    making strawberry shortcakeCould you say no to that face? I couldn't. Please note, this is not our Parkesdale recipe.  The recipe we used to make it came from her Strawberry Shortcake game app on her mini ipad.

    Strawberry Shortcake

    The recipe is straight forward. Lots of easy ingredients you should have in your pantry already: milk, flour, eggs, sugar and butter.  And yes, since it was her idea, I made her do all the hard work. ;)

    After all the ingredients were mixed and the baking was done, the fun began.  Let me tell you, cutting the cake in two was probably the most stressful thing for me in the kitchen ever! She watched me do it while I prayed to God it wouldn't brake!

    easy strawberry shortcake recipe

    And now for the fun part. Once your shortcake is baked and cut in half, you can start playing with the whipped cream.  We used Reddi Whip, but I'm sure you can make your own too.  Once you've added a layer of whipped cream, start placing your strawberries.

    strawberry shortcake recipe

    This is what happens when you let a 6 year old in the kitchen.  Don't you love it? :)

    strawberry shortcake recipe

    Once you've finished adding a layer of strawberries, go ahead and repeat with the other half of the shortcake.

    strawberry shortcake recipe

    Easy strawberry shortcake recipe


    Here's the recipe in case you want to try it at home!


    shortcake 2


    If you'd like to see a picture of the finished project, click here and visit my new blog.




  • Pumpkin Cream Pasta

    With all the pumpkin talk, I decided to try my hands at cooking a Pumpkin Cream Pasta for an easy weeknight dish. Since this was my first time making it, the pumpkin taste was pretty mild.  You may add more pumpkin butter if you want more of the pumpkin flavor.  Just remember to season with salt, so the dish doesn't become overly sweet.

    Pumpkin Cream Pasta

    In order to make this dish, you can purchase already made sofrito in your grocery's frozen section or you can follow the recipe below.  A lot of different cultures have their own combination.  For example, the Cajun Holy Trinity is made up of celery, green bell peppers and onions.  The French Mirepoix is made up of celery, onion and carrots.  The Portuguese mix onions, garlic and celery in their soffritto.

    The smell of sofrito in my kitchen will forever transport me back to Puerto Rico.  Whether my grandmother made it herself or bought it from a neighbor, a container of homemade sofrito was always in our refrigerator.


    Chicken sausage with pumpkin cream sauce
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    • 1 package Al Fresco chicken sausage, cut in 1/4 in slices
    • 2 tbsp sofrito
    • 2 tbsp McClain's Pumpkin Butter
    • 1 cup whipping cream
    • 1 tbsp olive oil
    • 1 tbsp Troyer's Amish butter
    • salt to taste
    • For sofrito:
    • 1 green bell pepper
    • 1 medium size purple onion (I prefer purple, but you can use white or yellow)
    • 1 cubanelle pepper
    • 4 garlic cloves
    • 2 culantro leaves (if you can't find culantro, you can double your cilantro)
    • 1 cup cilantro
    • salt
    1. Add the olive oil to a heated large pan with sides. Then add 2 tbsp of sofrito and cook for about 2 minutes.
    2. Add the chicken sausage and follow package instructions. Remove the sausage slices from the pan.
    3. Add pumpkin butter and whipping cream to the pan and cook over medium heat for about 10-12 minutes until thickened. Add 1 tbsp of butter, then add cooked pasta and sausage.
    4. To make sofrito: Chop and blend all ingredients in a food processor or blender. Season with salt. Keep refrigerated.


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