While St. Patrick is Ireland’s patron saint, his feast was not celebrated in quite the same way in Ireland as it has come to be in the United States, and indeed worldwide. The Iconic corned beef was little eaten in Ireland, at first because cows were considered too valuable to be eaten. Second, while there was a large trade in beef from Ireland, it was almost all salt (corned) beef exported by British landlords, mostly to the navies of the world.
But a feast day requires a good meal. What would have been eaten by the Irish. The most common meat in Ireland was pork, and various dishes made of pork were very common, especially bacon. Irish bacon is somewhat different from American, it is a cured cut which includes part loin and part pork belly. Another favorite was lamb or mutton. A savory Irish Stew or Shepherds Pie would have been relished. Either could have been served with Irish Soda Bread.
Because of modern American tastes, lamb has become a very expensive meat, usually only available as chops or leg of lamb. Feel free to cut up that leg of lamb for stew or mince it for shepherd’s pie, but it would probably be better to roast it, rare of course.
So much for the traditional—in America a more playful and varied menu may include almost anything green! From Green Eggs and Ham to a Key Lime Pie, and everything in between. Of course many vegetables are naturally green, so how about Green Beans cooked with Bacon, or a Pesto/Pasta with Broccoli florets and green peas. Let your imagination run wild. Consult the Pinterest board below for an eclectic collection of green St. Patrick’s Day celebration foods.
As always, prices are for this area and for Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards or coupons and does not have any special savings days. Normally they give both last week’s and this week’s special prices on all Wednesdays but today at the Prescott store this is not the case, as there was no last week’s flyer. This week, March 15, is Military discount day at Safeway. All patrons it a service branch will receive 10% off their entire order. See store for details.
Sprouts Grand Opening—There is a special grand opening flyer, plus the usual weekly flyer. There will be additional deals available this weekend.
On Sale This Week
Deal of the Week
$.77/dz.—Fry’s Large Eggs
$.33/lb—Cabbage, green, AZ grown
$.77/each—Bell peppers, red, yellow, orange
$.77/lb—Gala apples, or d’Anjou pears, or Jumbo Navel oranges
$.87/lb—Grapes, red seedless
$.50/each—Green onion bunches or garlic heads
$1.99/lb—Asparagus, nice thicker spears
$2.77/lb—Beef, Corned brisket, point cut, Kroger brand
$4.77/lb—Beef,T’bone steaks, super value pack
Buy One Get 2 Free—Chicken breasts, thin breasts, tenders, or thighs, boneless, skinless
$.99/lb—Chicken, Heritage Farm, leg quarters, fresh
$6.99/lb—Cod fillets, fresh, wild caught
Other Good Deals
$6.99/lb—Corned Beef, fresh cut at Deli, Private Selection
$1.99/each—Cheese, sliced Kroger Brand, select varieties
$1/each—Sausage, Farmer Johm’s, breakfast sausage, select varieties, 8 oz
$.88/each—7-up, 2 liter, select varieties, when you buy 4 in the same transaction, limit, 1 saving
$.77.each—Greek Yogurt, Chobani, select varieties
$1.77/each—Cookies, Nabisco Oreo or Chips Ahoy, select varieties
$1/each—Canned beans, Simple Truth Organic, select varieties
Special Sale—Buy5 Save $5—Must buy in multiples of 5 from selected and tagged items
$.99/each—Nabisco Snak-Saks or Pepperidge Farm Goldfish, select varieties, 6-8 oz
$1.49/each—Frozen Vegetables, Birds Eye, select varieties
Deal of the Week
$.97/lb—Pork, sirloin chops, bone in, family pack
$.88/each—Strawberries, 1 lb pkg, limit 2
$.99/lb—Apples, Fuji or Oranges, large navel
$1.97/lb—Corned Beef, point cut, while supplies last
$2.77/lb—Beef, Chuck, bone in, roast or steaks, family pack
$5.99/each—Pork, Bacon, Hormel premium, cherry or pecan wood smoked, stack pack 4 oz
$2.99/lb—Beef, brisket, in bag
$1.99/lb—Pork loin, 1/2 in bag, OR Pork, country style ribs, family pack, OR Chicken, breasts, boneless and skinless, from full service butcher block
$5.99/lb—Cod, fillets, Wild caught Alaskan, previously frozen
Other Good Deals
$.99/dz—Eggs, Lucerne, Large
$1.88/each—Cereal,Kellogg and Quaker products, select varieties, limit4
$1.99/each—Water, Refreshe, 24 pk
$.99/each—Greek Yogurt, Chobani, select varieties
$2.99/each—Zip Lock bags, select varieties
In honor of St Patrick's Day, Friday, March 17 only, Double Monopoly Tickets.
If you are a user of digital coupons, check out the Freshen Up flyer in the stores, prices only to digital account holders, good through April 1.
Deals of the Week—Prescott Area; Stores Only (some of the Grand Opening Specials—Available Wednesday March 15 through Wednesday March 22.)
$.88/lb—Pork, Shoulder Roasts
$.50/each—Brown Cow Yogurt, select varieties
From the Regular Flyer
$.69/lb—Red Globe Grapes, NOT seedless
$.34/each or 3 for $1—Sweet Honey Mangos
$.34/each or 3 for $1—Cucumbers
$.77/each—Bell Peppers, Red; OR; Kale, bunches,; green, curly or lacinato;
$1.77/lb—Heirloom Tomatoes, many varieties
$1.67/lb—Chicken, boneless skinless, breasts or thighs, value pack
$4.99/lb—Beef, ground, pasture raised, USA
$6.99/lb— Fresh Fish, Wild caught Rockfish or Farm raised Tilapia
Other Good Deals
$2.99/case—Water, Crystal Geyser, Spring, 24 pack
$3.99/lb—Trail Mix, Deluxe
$1/each—Cake, single slices, in bakery
$2.99/each—Bread, Oroweat, 100% Whole Wheat
$.88/each—Greek Yogurt, Chobani, select varied
Super Special Frozen Food Sale—ALL Frozen Items are 20% off—discount taken at check-out. Everything from Ice Cream to Vegan Beef-like crumbles—really, everything!
Beef and Guiness Stew, With Mushrooms
1 lb stew beef cut into bite sized pieces, about 1 to 1/2 inch
4 slices of bacon, cut crosswise into 1/4 inch pieces (kitchen shears are best for this job)
1/2 lb crimini mushrooms, brushed, stems removed, halved (optional)
1 oz dried porcini or other dried mushrooms (now available on Sprouts bulk spice shelves)
1; 12 oz bottle Guinness Stout or other dark beer
3 cups beef or chicken stock (if not using dried mushrooms use 4 cups stock)
1 large onion, peeled and roughly chopped
1 lb potatoes, gold, red or white peeled, 1 to 1/12 inch dice
4 large carrots, peeled, halved, cut into 2 inch pieces
salt and pepper to taste
1 dried bay leaf
3-4 sprigs fresh thyme or 2 teaspoons dried
Place the dried mushrooms (if using) in a small bowl and pour boiling water over them. Let sit 30 minutes. Remove mushrooms, but save soaking water, rinse well in cool running water. Chop coarsely. Either pour soaking liquid through a wetted coffee filter or carefully pour into another bowl or cup, being sure not to let any of the sediment in. (Coffee filters are great for clarifying all kinds of liquids including wine and stock. Wet first to avoid loosing too much to the filter.)
Heat oil on medium heat in heavy bottomed pot. Brown beef, being sure not to crowd. If necessary do in batches. (Remember braising!) As beef is done remove to plate or bowl.
Reduce heat to medium low. Add bacon and onions. Cook until onions are soft, don’t let burn. Remove any excess fat (to your taste). Add stock, beer, and mushroom liquid. Heat on medium and stir and scrape any browned bits off the bottom of the pan.;
Add meat, dried soaked mushrooms, thyme, bay leaf and about 1/4 of the potatoes. Heat just to a simmer, cook uncovered for about 1 hour, stirring occasionally. Add carrots and the rest of potatoes, cook about another 1/2 hour, or until meat is tender. At high altitude you may need to cook somewhat longer, or cover the pan, just be sure it doesn’t actually boil at any point after you add the meat. As Mrs Hudson used to say, “A stew boiled is a stew spoiled.”;
Toward the end of cooking time, place about 2 T reserved fat in a skillet, heat on medium high, sauté fresh mushrooms. Just before serving add fresh sautéed mushrooms.
Remove bay leaf and thyme stems and serve, garnished with fresh thyme stems. For authenticity, serve with unrefrigerated (warm for Americans) beer.
Real Irish St
Irish Soda Bread
There are 2 basic styles of Irish Soda Bread. The original or purist style, contains only flour, salt, soda, and buttermilk. This was originally a “bread of necessity”, like a bannock or pancake. It contained only those ingredients always on hand. Real purists insist on all “whole meal” flour. More modern cooks have added ingredients until the list looks a lot like a recipe for a scone. The recipe we give is a compromise. It has a little butter to improve the texture, a little honey for sweetness, a little dried fruit to provide a little contrast and a mix of whole wheat and white flour, again for texture.
2 cups all purpose flour
2 cups whole wheat flour
1 Tablespoon Baking Powder
1teaspoon Baking Soda
1/2 teaspoon salt
1 cup +2 tablespoons buttermilk (below 4000 ft altitude use only 1 cup)
3 Tablespoons Butter, very soft
1 Tablespoon honey (for sweetness and to help keep from drying out so fast)
1/2 cup raisins, craisins, currents, or dried tart cherries. Pour very hot water over and let stand 10 minutes, then drain and reserve
Using a stand mixer will help a lot
Place flours, baking powder, baking soda and salt in large bowl. Whisk together or in mixer bowl, run on low a little to even distribution. Add softened butter, stir to mix butter in so no visible lumps, with mixer run on low for about 2 minutes, scrape. By hand, add buttermilk slowly, stirring after each addition. With mixer, slowly pour in buttermilk with mixer still on low.; Either way your goal is a fairly soft sticky dough that hangs together and doesn’t stick to the sides. Watch the video to get a better idea of the qualities of the dough you are looking for. Flour your hands and knead the dough briefly, either in the bowl or on a floured surface.;
Put a silpat; or parchment paper; on a baking sheet.
Your can make any style you choose, one big round, a small round and 4-6 buns, all buns (about a dozen if small. Divide your dough up accordingly and make each piece into a smooth (as much as you can) flattened disc. slash a cross on the top of each.
Bake in a 375º oven. The baking time may vary from 10-15 minutes for small buns, to 30-40 minutes for a single round loaf. They are done when they are somewhat browned and a toothpick inserted in the center comes out clean.
Serve warm with butter and jam, or let cool. Good with soups and stews. Makes good toast the second day.
Basic Soda Bread video from Joy of Cooking