The magic of fall isn’t just in the amazing scenery (although those technicolor leaves are spectacular!). It’s also in the flavors, smells and textures of fall’s favorite treats—from the beguiling aroma of pumpkin spice to the crisp, bright sweetness of fresh-fromthe-orchard apples. We’ve got tons of inspiration to help you enjoy them, along with ideas for celebrating Hispanic Heritage Month. Read about some of our favorite Hispanic-owned vendors and get inspired by Latin American chef Jose Garces. With so many delicious ways to savor the season, you’ll be glad it’s only September. Dig in—fall is just beginning!
Tailgating Party Meal 2–3 September Little Big Meals 4–5 Weekday Meal Deals 6–7 Weekend Meal Deals.................................................................... 8–9 The Ultimate Loyalty Experience 10–11 Oh, My Gourd! It’s Pumpkin Season! 12–13 It’s Crunch Time .......................................................................... 14–15 Fall Hard for the Season’s Sweetest Treats 16–17 Cheese & Cider: A Match Made in Fall Flavor Heaven 18–19 A Toast to the Season
20–21 Autumn in Bloom 22–23 Celebrate Hispanic Heritage Month 24–25 Cooking with Jose Garces...................................................... 26–27 Delicious Ways to Celebrate Rosh Hashanah 28 September Featured Items 29–35 This! Is the Ultimate Mealtime Shortcut back cover
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• NEW! Chicken Salad Slider (28 oz) or Ham and Cheese Slider Tray (35 oz)
• NEW! Buffalo Chicken Pinwheel (30 oz) or Pepperoni Pinwheel Appetizer Tray (33 oz)
• Caprese Pinwheel Appetizer Tray (38 oz)
• Fruit Tray (48 oz)
• Vegetable Tray (48 oz)
• Chocolate Chip Crispie Cookies (8 ct)
Got the Paella Little Big Meal today. Very tasty and easy to make. Will definitely be going back for a second round!”
charnell s. tampa, fl
These meals are awesome! It fed 4 people as advertised. Thanks for making it easy on me so at least one night this week I’m not having to think about what’s for dinner.”
kristin g. philadelphia, pa
The Little Big Meal Street Tacos were a great meal! Please do again. My husband said it was better than a popular restaurant we go to!”
debbie g. little rock, ar
Atlantic salmon fillets simmered in tikka masala sauce and served with wild rice pilaf and green beans.
$18.99 ea | 37.91 oz
Pork tenderloin strips and noodles served with bell peppers and onions in a ginger teriyaki sauce.
$18.99 ea | 34.91 oz
Chicken thighs topped with Korean barbecue sauce and served with white rice and broccoli. $16.99 ea | 37.91 oz
Went in to get a steak and ended up learning some interesting stuff about meat and how to cook it properly. John the butcher was a cool dude who actually gave a thoughtful response when I asked him about some of the different cuts of meat, and I could tell he knew what he was talking about. Glad I ran into him and will be trying out what he told me. Thanks, John!”
stephen w. | latham, ny
Whether the calendar says it’s officially here yet or not, the arrival of pumpkin-flavored everything is all the clue we need that fall is really here! Savor the season’s defining taste in a range of sweet and salty
from cookies to granola to popcorn.
Take a bite out of apple season! Fall is peak time for apples and our baskets will be filled with more than 20 varieties—including the newest hybrids and classically delicious heirloom varieties. Our fall fruits come from prime growing locations where orchards thrive. And each one is harvested at the peak of ripeness for the best texture and flavor.
Heirloom apple varieties have been passed down over multiple generations— some dating as far back as the early 1800s. Here are a few you’ll find in our stores throughout apple season.
Lancaster, PA
What started as a side venture for vegetable farmers Edward and Arthur Hess—selling fresh apples to supplement their winter crop of homegrown celery—is now a thriving apple business run by the third generation of the Hess family. It’s also a great example of the relationships that our curators cultivate with local growers. Hess Brother’s is one of several growers supplying local apples to our stores in Pennsylvania, Virginia, New York and Maryland. Our relationships with Hess and other growers allow us to continue our legacy of offering regionally relevant produce—and help guests give back to their communities by supporting local businesses.
How do you ensure that The Fresh Market guests get the best variety of apples to choose from?
We want to make sure we have apples that serve different purposes for our guests: the best snacking apples, the best cooking apples, the best baking apples, the best salad apples, etc. We then evaluate attributes about the different apples available—such as sweetness, acidity, texture and how they cook—to determine which varieties will provide the best eating experience for each purpose.
How do The Fresh Market’s relationships with local farmers help with that?
Our partnerships with local farmers give us the opportunity to carry more heirloom apple varieties than you’ll see at most stores. They also give us access to some great new varieties that aren’t grown out west, like SnapDragon® and WildTwist™.
What’s your favorite apple variety?
If I had to pick one, it would probably be WildTwist because of its sugar-acidity balance and flavor notes. It’s not available until later in the year though, so in September I’ll probably eat a lot of Honeycrisp, SweeTango and Envy™.
Fall is one sweet time of year in our bakery—especially this fall! We’re introducing some brand-new flavors alongside our seasonal classics. Try one (or all!) of the cakes in the new Napoli Collection for a modern twist on tried-and-true Italian recipes. Then cozy up with fall favorites like our apple cider donuts, pumpkin donuts and apple fritters. This might just be the most wonderful time of the year!
New! exclusive
TIRAMISU
An elevated version of an Italian classic, this decadent dessert features vanilla cake soaked in fresh-brewed coffee and layered with a mascarpone cream cheese mousse, all dusted with a fine layer of cocoa.
$29.99 ea | 8 inch
Savor the delicious combination of hazelnuts and chocolate with this vanilla cake layered with roasted hazelnut praline mousse. It’s finished with a dark chocolate glaze and caramelized praline crunch.
Two layers of vanilla chiffon cake are soaked in honey syrup and topped with a light and fresh pistachio almond mousse. It’s all topped off with a white chocolate glaze and chopped pistachios for a deliciously nutty crunch.
$29.99 ea | 8 inch TheFreshMarket.com | shop.TheFreshMarket.com
$29.99 ea | 8 inch
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1 The Fresh Market
Apple Butter
Our rich apple butter is versatile enough to use in sweet and savory dishes or on top of our creamy take-and-bake brie.
$3.99 ea | 10 oz
2 The Fresh Market Apple Harvest Salsa
Crafted exclusively for us, this bold salsa has a tomato base with apple, pumpkin and fall spices.
$4.49 ea | 17 oz
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Based in Wisconsin, Ciderboys crafts this traditional hard cider from apples sourced in Washington state. It’s all-natural, with no artificial sugars or sweeteners.
6 pk
4 Blake’s Triple Jam Hard Cider
This Michigan-made cider is infused with berries—strawberries, blackberries and raspberries to be exact. It’s semi-sweet with a bold, fruity aroma.
12 pk
5 Bold Rock Honeycrisp Hard Cider
Made from apples harvested in the Blue Ridge Mountains of North Carolina and Virginia, this seasonal sip is crisp and refreshing, with a golden hue reminiscent of fall colors.
6 pk
Crafted in California’s premier wine-growing region, this polished and exquisite cab offers aromas of plum and cedar, with flavors of dark chocolate, plum and blackberry. It pairs well with seared filet mignon, slow-roasted ribs and grilled vegetables.
Made from grapes grown in California’s Suisun Valley, a hidden gem just southeast of Napa, this red blend offers aromas and flavors of wood and sweet spice, infused with garden-ripe strawberries and cherries. Pair it with shepherd’s pie or roasted pork loin.
A blend of sangiovese, cabernet sauvignon and merlot grapes, this Italian wine boasts an intense rubyred color. The taste is fresh, velvety and well-balanced, with hints of ripe red fruit and spice. Pair it with salads, green vegetables or tomatobased dishes.
The fall leaves may be donning their cloaks of fiery copper and blazing red—but they’re not the only show in town. Autumn still bursts with colorful flowers, too, from cheerful sunflowers to vibrant mums. Pick up your favorite fall petals from our Floral Department.
Grown from seed to stunning, our sunflowers are carefully planted with ample space around each seedling, giving them the best chance to grow as large as possible. Our stunning bouquets are bold enough to stand on their own in your favorite vase. For the longest vase life, look for sunflowers that are just beginning to open, and cut the stems on a diagonal every few days to maximize water intake.
$8.99 ea
I came in for flowers. Tre was observant and asked if I needed anything right away. Later on, I did need his assistance and he was willing and able. He went above and beyond in the Floral Department. It’s people like Tre who will bring customers back. Kudos to his customer service! I hope he can see this message and know that he is a great employee and is appreciated!”
juanita s. | valrico, fl
As summer’s showy blooms start to fade, mums become a favorite choice for porch pots and window boxes. Mums thrive in fall’s cooler temperatures— but they still love lots of light. Give them a sunny location and plenty of water and they should stay gorgeous until the first hard frost.
$17.99 ea | 2-gallon pot
What started in 1968 as a weeklong observation officially became a month’s worth of celebrations in 1988. September 15 through October 15, Hispanic Heritage Month honors the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, and Central and South America. Cuisine is a vital part of this culture, and we’re proud to support Hispanic-owned vendors by bringing their delicious food to our guests.
As a teenager, Siete co-founder Veronica Garza adopted a grain-free diet to help overcome some health challenges, and her family of seven joined her for the journey. When the grain-free tortillas she made won her grandmother’s seal of approval, Veronica knew she could help others on grain-free diets enjoy authentic Mexican American dishes, too—and Siete was born. Today, Siete’s line of tortilla chips, taco shells, quesos, cookies and more is made with healthy ingredients like cassava flour and avocado oil.
Siete Tortillas 8 PK, 8 OZ $6.99 ea | Save up to $2 ea Price valid 9/14–9/27
Siete Cashew Queso
10.8 OZ, SELECT VARIETIES $4.99 ea | Save up to $1 ea Price valid 9/14–9/27
Founded in 2005 by five Mexican American women—Amalia Portillo and her daughters and granddaughter— Amalia’s Cocina crafts authentic, slowsimmered sauces for enchiladas and more. They’re based on recipes Amalia learned from her grandmother while helping her in the garden and the kitchen. Amalia’s premium sauces are made in California’s Central Valley with all-natural ingredients like savory chiles, fresh garlic, tangy lemons and traditional Mexican spices.
Amalia’s Cocina Enchilada Sauce or Chile Verde Sauce
12 OZ, SELECT VARIETIES
$4.49 ea | Save up to $1 ea
After moving from Mexico to San Francisco, Hector Saldivar yearned for a taste of home. His mother, affectionately known as Tia Lupita (Aunt Lupita in Spanish), would ship him bottles of her famous hot sauce—perfected over years to create a delightful balance of heat and flavor. Hector decided the sauce was too good to keep to himself and started sharing it with the world. Now, his company also crafts a sustainable line of chips and tortillas made from cactus and upcycled flours.
Tia Lupita Sauces
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A second-generation Latin American, Jose Garces was raised in Chicago by Ecuadorian parents. He credits his grandmother with sparking his culinary passion by teaching him the Latin ways of cooking that still influence his style today. After culinary school, Garces worked in top-rated kitchens from Spain to New York City before settling in Philadelphia in 2001. Today, he’s a successful restaurateur, cookbook author, Iron Chef and James Beard award winner. He also operates a thriving event and catering business, a nonprofit organization, and a 40-acre organic farm. Garces takes pride in recreating the rich traditions of Latin American cuisine with a modern, globally influenced flair.
How has your Ecuadorian heritage influenced your cooking?
Growing up as the child of Ecuadorian immigrants, food was always a huge part of my life— especially in a city as diverse as Chicago. I remember being side by side with my Mamita Amada, turning out empanadas for family events, but also going to the Mexican markets with my dad and still loving the items that are unique to Chicago, like our pizzas, hot Italian beef and hot dogs. As a child in America, you yearn to be accepted as American, but for me, the pull of the culture and food of my ancestral homeland has always had a place in my heart.
How would you describe your culinary style?
My culinary style is heavily influenced by both my background, having been classically trained in French
techniques and cookery, and my travels.
I spent a few years after culinary school working in Spain and picked up so many small twists from cooks there that I’ve added to my repertoire. My travels through Peru, Ecuador, Mexico and Japan have all exposed me to new (and old, but new to me) foods, techniques and concepts. I feel like everything I do is filtered through the depth and breadth of my experiences, so while something may be primarily Latin-inspired, you may see a French technique or a Japanese presentation floating around.
As a Latin American chef, what are some staple ingredients in your kitchen?
I always have sofrito—or the makings for sofrito—in my pantry. I use a lot of roasted garlic and a decent amount of chiles, and there’s usually rice available.
Do you have any favorite Ecuadorian dishes that you make for your family?
Some of my favorite Ecuadorian dishes include empanadas de verde; biche de camaron, which is a shrimp and seafood stew made from plantains; and fritada, a crispy pork served with hominy salad. I’ve made variations on all these items throughout my career on various menus.
As a James Beard Best Chef in America, Iron Chef and owner of several successful restaurants, what would you say is your greatest accomplishment?
All those accomplishments are incredibly important to me and have made me into who I am today. But as trite as it may sound, my greatest accomplishment has to be raising my two kids, who are growing into really cool young adults that I genuinely like and admire.
The aji amarillo pepper is integral to Peruvian cuisine.
It adds hints of mango fruitiness to balance the heat.
15 MINUTES + UP TO 2 HOURS
MARINATING TIME | SERVES 4
AJI AMARILLO SHRIMP
1 lb 21–25 peeled and deveined shrimp
1/4 c olive oil
2 tbsp aji amarillo paste zest from 2 limes
1 1/2 tbsp Dijon mustard
1 tsp kosher salt
Marinate the shrimp: Whisk all ingredients (except shrimp) in a bowl until incorporated. Toss the shrimp in the bowl, then marinate for at least 30 minutes or up to 2 hours.
4 oz sherry vinegar
1 1/2 tsp Dijon mustard
1 1/2 tsp whole grain mustard
1 tsp roasted garlic
10 oz neutral vegetable oil
Make the vinaigrette: Using a stick blender or food processor, combine all ingredients except oil until blended. While blending, slowly drizzle in the oil until it becomes emulsified.
9 oz mixed greens
1 c thinly shaved radish
What most excites you most about the expansion of your Baja-themed taqueria, Buena Onda, into more locations?
I’m really proud of the product and experience that we’ve been able to create at our flagship store in Philadelphia’s Callowhill neighborhood. It’s only natural that I’d be psyched about bringing it to more people. I think that the great thing about Buena is that it’s casual, it’s delicious and it’s a natural solution for people who want great food at a reasonable price in their neighborhood.
Through your foundation you’ve been able to provide English language education, organize community health days and address food scarcity. Why is service and community advocacy important to you?
We have an obligation to help people where we can. The immigrant community in Philadelphia is often overlooked in their contributions
to the city—especially in the hospitality industry—and their needs are overlooked as well. There is a need for this type of support and I’m honored that we’ve been able to provide it for so many years.
What was your inspiration for writing The Latin Road Home? Why did you choose to include recipes from Mexico, Spain, Cuba and Peru, as opposed to solely recipes from Ecuador?
I wanted to get into a deeper exploration of not just my own culture and heritage, but the commonalities and differences between various prominent food cultures that have similar roots. Being able to highlight cuisine that people may not be familiar with—like Ecuadorian and Peruvian—against a backdrop of more familiar foods, like those from Mexico and Spain, was important to me.
Visit TheFreshMarket.com to read our full interview with Jose Garces.
1 small beet, peeled then shaved 1 c heirloom carrots, peeled and shaved with a vegetable peeler 2 tbsp toasted pumpkin seeds
3 oz manchego, shredded
Plate the salad: When ready to serve, remove the shrimp from marinade and cook in a saute pan or grill on mediumhigh for 2 minutes on each side. Toss the vegetables with 4 oz of vinaigrette then divide into 4 bowls. Garnish each bowl with manchego, pumpkin seeds and seared shrimp. Now sit back and enjoy!
Stay tuned on our social media channels for a chance to win a signed copy of Jose’s book.
Welcome the Jewish New Year, September 25–27, with treats that symbolize sweet blessings for the coming year.
Have these tasty items on hand to share with guests or to enjoy for yourself.
Kedem Sparkling Grape Juice
$6.49 ea | 25.4 fl oz Save up to 50¢ ea
For Rosh Hashanah, this leavened bread is baked into round loaves, with no beginning and no end, to symbolize continuity. Varieties include plain or with raisins. Available 9/12–9/27.
$5.99 ea | 15 oz | Kosher
Part bread, part cake, this iconic Jewish dessert features a yeast-based dough twisted around delectable layers of chocolate or cinnamon.
$6.99 ea | 16 oz | Kosher
Symbolizing purity, white flowers are a traditional adornment for Rosh Hashanah celebrations.
Osem Israeli Couscous
$7.99 ea | 21.16 oz Save up to $1.50 ea
Manischewitz Potato Pancake Mix
2/$7 | 6 oz Save up to 98¢ on 2
Manischewitz Condensed Chicken Broth
2/$6 | 12 oz Save up to 58¢ on 2
Manischewitz Medium Egg Noodles
2/$6 | 12 oz Save up to 98¢ on 2
Stemilt Rave® Apples
Rave is a new Stemilt signature apple with zippy flavor and an attitude to match. This is the apple that people can’t stop raving about because of its outrageously juicy flavor and refreshing snappy zing.
Whole Deglet Noor Pitted Dates
OUR BULK DEPARTMENT
own
Department
of Rosh Hashanah
in
Ralston Family Farms Rice 24 OZ, SELECT VARIETIES Sustainably grown in Arkansas by multiple generations of the Ralston family, this flavorful rice is non-GMO and naturally gluten-free. $3.99 ea | Save up to $2 ea
Raise American Meatballs
14 OZ
Fully cooked and frozen, these gluten-free meatballs are made with 100% grassfed and pasture-raised beef. Hints of parsley and oregano add to the savory flavor.
$6.99 ea
Save up to $2 ea Price valid 8/24–10/4
Blake’s Pot Pie
8 OZ
Based on a recipe passed down over generations, these handcrafted pot pies feature responsibly raised meats, garden veggies and made-from-scratch gravy.
$3.99 ea Save up to $1 ea Price valid 8/31–9/13
Rao’s Frozen Meals
8.4–9 OZ $4.99 ea Save up to $1.50 ea
Rao’s Homemade Pasta Sauce
32 OZ, SELECT VARIETIES $7.99 ea Save up to $2 ea
Pukka Tea
20 CT, SELECT VARIETIES
Crafted to support overall wellness, these teas are made with organic practitionergrade herbs that have been sustainably sourced from around the world.
$4.99 ea Save up to $1 ea
Eat the Change
Mushroom Jerky
2 OZ, SELECT VARIETIES Nutrient-rich and 150 calories or less per bag, this plant-based snack satisfies in flavors like Sea Salt + Cracked Pepper and Hickory Smokehouse.
$5.49 ea Save up to $1.30 ea
Home Run Inn Pizza
27–33.5 OZ
Based on a recipe born in a South Side Chicago tavern in 1947, Home Run Inn Pizza is made with all-natural ingredients, including fresh mozzarella, homemade Italian sausage and more.
$9.99 ea Save up to $1.50 ea
Hatch Green Chiles
4 OZ, SELECT VARIETIES Give your next meal a spicy Southwestern kick—no dicing or chopping required! These ready-to-eat green chiles are sourced locally in southern New Mexico.
$1.79 ea Save up to 50¢ ea
Reed’s Real Ginger Ale
4 PK, 12 FL OZ, SELECT VARIETIES
With an invigorating ginger bite and a smooth finish, this Jamaican-style ginger ale is made in small batches using real ginger and no artificial ingredients.
2/$7 Save up to $2.98 on 2
16 FL OZ, SELECT VARIETIES
This bubbly fermented tea is packed with probiotics and detoxifying acids for a healthy gut. It’s made in small batches with real ingredients, like cold-pressed juice from organic produce.
2/$6
Save up to $1.98 on 2
SELECT VARIETIES
Owned and operated by the same Italian family since 1933, Illy offers a blend of sustainably grown Arabica coffees with smooth, full-bodied— and never bitter—flavor.
$10.99–$11.99 ea Save up to $3 ea
Like its home state of California, Califia Farms is named for the legend of Queen Califia, whose passion for protecting and nourishing the environment was memorialized in a 1510 Spanish novel. Made with real ingredients like coconuts, almonds and oats, their plantbased milks and creamers are non-GMO, gluten-free and vegan.
Beyond Meat Hot Italian
Sausage or Brats
14 OZ, SELECT VARIETIES
$8.49 ea | Save up to $1 ea Price valid 8/31–9/13
Beyond Meat Beyond Ground
16 OZ, SELECT VARIETIES
$7.99 ea | Save up to $2 ea Price valid 9/14–9/27
Beyond Meat Beyond Burger
8 OZ
$4.49 ea | Save up to $2 ea Price valid 8/31–9/13
Kalahari
Air Dried Beef
2 OZ, SELECT VARIETIES
Full of flavor and protein, this meaty snack is made using a century-old South African process that incorporates simple ingredients and thinly sliced beef.
$5.99 ea Save up to $1.30 ea
Califia Farms Creamers
Califia Farms Milks
Pricing and promotions valid August 31–October 4 unless otherwise stated. See back cover for details.
Yai’s Thai Sauce or Curry 12–16 OZ, SELECT VARIETIES Named for the Thai word for “grandmother,” these paleo-friendly, gluten-free, vegan and low-sodium curries and sauces make it easy to enjoy Thai food at home, no matter your dietary preferences.
Zia Hatch Chiles 16 OZ, SELECT VARIETIES Harvested only once a year from New Mexico’s Hatch Valley, these smoky peppers are roasted, peeled, diced and naturally preserved with lime juice, garlic and salt.
Do happy hens produce tastier eggs? The people behind Vital Farms think so! What started as a single farm is now a network of more than 275 small American farms—all dedicated to putting the animals’ welfare first. The hens on these farms are all pasture-raised, so they have plenty of room to peck where they please. Also made from pasture-raised eggs, Vital Farms’ hard-boiled eggs are pre-peeled and packaged in a resealable bag for easy on-the-go snacking.
Vital Farms Pasture-Raised Hard Boiled Eggs 6 CT $3.99 ea | Save up to 50¢ ea Price valid 8/31–9/13
Vital Farms Pasture-Raised Eggs 1 DOZEN $5.99 ea | Save up to $1 ea Price valid 8/31–10/4
Pricing excludes taxes. Pricing and promotions valid August 31–October 4 while supplies last and are subject to change without notice. Some products may not be available in all stores. We reserve the right to limit quantities. We reserve the right to correct errors. Images are for serving suggestions only.
