05/05/2026
HUDDLE FARMS HELPS HONOR MOM
WITH FARE FOR MOTHER'S DAY
Mother's Day is Sunday, May 10, and whether you treat your mom, wife, daughter or other favorite lady with a fancy dinner or a delicious brunch, Huddle Farms Village Market has the stuff you need!
Of course, you'll need potatoes for baking (russets, 99 cents a pound) or mashing (Yukon golds, 89 cents a pound). Don't forget the sour cream ... an 8 ounce container of Daisy sour cream is just $1.99. Fries more your fancy? Our delicious Thunder Crunch frozen fries are just $5.97 for a 24 ounce bag!
You don't know how to make Eggs Benedict? Check out the Recipe of the Week!
Mom Needs a Gift Basket, Too!
Member Meeting Set for May 21
The 4 Corners Food Co-op annual members meeting will convene at 7 pm Thursday, May 21, at the Waterville Historical Society, 220 E. Main St., Waterville.
We'll vote on whether to re-elect Tom Olin and John Mariani to the board of directors, plus elect new members to the board. If you'd like to join the board, please let us know by emailing [email protected].
Members also will get to hear about developments in Huddle Farms' growth and plans for the future. And it's a great time to offer your suggestions and volunteer your talents.
The meeting is open to all 4 Corners members, both fully paid and pay-as-you-go, but only fully paid members can vote. (Pay-As-You-Go members, what a great time to make sure your membership is paid in full!) Anyone who's an associate on a fully paid membership -- for example, the spouse on a regular membership or the three associates on a family membership -- is encouraged to attend as well.
Voting for Mohawk Valley's Best
Continues Through May 15
Vote for us every day! Just follow this link: yourchoiceawards.com/mohawkvalley
Save with Huddle Farms!
Past Its Prime but Still Fine ...
Shop and Lunch
At Huddle Farms Café!
Let your lunch break do double duty -- do your grocery shopping at Huddle Farms while Chef Sharon makes you lunch at our in-store cafe! Here's what she's got on the menu this week:
SOUPS:
Tuesday: Tuscan Cauliflower
Wednesday: Ham Chowder
Thursday: Lemon Chicken Orzo
Friday: Sharon's Stupendous New England Clam Chowder
SPECIALTY SANDWICHES:
Tuesday: Ham or Turkey Melt
Wednesday: Grilled Turkey, Bacon, Mozzarella and Presto
Thursday: Killer Club
Friday: Grilled Cheese with Bacon and Blackberry Jam
AVAILABLE EVERY CAFE DAY
Grilled Cheese and Classic BLTs
WHAT, YOU MISSED YESTERDAY'S SOUP?
CHECK OUR GRAB N GO COOLER!
Grab N Go sandwiches and salads are available daily, whenever the store is open.
Dine at our indoor tables or take away your meal!
Huddle Farms Café is open 11 am to 1:30 pm Tuesday through Friday.
Hankering for a sandwich that Sharon hasn't made? Email her at [email protected] ; please put Sandwich in the subject line.
RECIPE OF THE WEEK
Eggs Benedict with Homemade Hollandaise Sauce
"This traditional Eggs Benedict sauce is called hollandaise sauce. Many people buy hollandaise sauce in a packet that just has you add water….I'll never understand WHY?!" says Lauren Allen of tastesbetterfromscratch.com ."It's SO easy to make homemade hollandaise sauce and it definitely tastes better from scratch!"
GEAR
A small saucepan; a small bowl; a medium size pot; a large pan; a slotted spoon; a measuring cup.
INGREDIENTS
2 English muffins
4 large eggs *
4 slices Canadian bacon *
Vinegar (just a splash) *
For the Hollandaise sauce:
4 Tablespoons butter *
4 egg yolks *
2 teaspoons lemon juice or lime juice *
1 Tablespoon heavy whipping cream
salt and pepper, to taste *
* Available at Huddle Farms Village Market
HOW TO
For the Hollandaise sauce:
1. Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
2. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. (Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
3. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20 to 30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
To poach the eggs:
1. Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
2. Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
3. Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
4. Cook the egg in simmering water for 3 to 5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
5. **It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simply skim the foam off of the water with a spoon.
6. While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
To Assemble:
Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
See the recipe at https://tastesbetterfromscratch.com/eggs-benedict-with-homemade-hollandaise-sauce/
Did you like this recipe? Got one you'd like to share? Please email us at [email protected] and put Recipe in the subject line!
Volunteers Keep Us Going!
We simply can't keep Huddle Farms going without volunteers. They staff the checkout, stock shelves, provide expertise and advice, and do the innumerable other things needed to run a grocery store. And we need your help!
You must be a fully paid member of the 4 Corners Food Co-op to volunteer at Huddle Farms, but that's virtually the only qualification. We're sure we can put whatever skills you bring with you to good use.
Remember, as a volunteer you can earn an extra 5 percent discount on grocery purchases if you average just four volunteer hours per week.
If you are a co-op member and would like to help us, please email us at [email protected] or call Huddle Farms at (315) 557-7033 and tell us you want to volunteer. We'll get back to you promptly!
We CAN Raise Extra Money
Thanks to Your CLYNK donations!
To devote your redeemables to Huddle Farms, just stop into the market at 110 E. Main St. and pick up a tagged CLYNK bag. Fill the bag with your returnables and bring it back to the market. Or take the bag to the Clinton Hannaford store, scan the tag and drop the bag into the CLYNK box there. Your returns will be processed for you and the cash will be sent to Huddle Farms to help us fund our operations.
Learn more by stopping in at the market or email us at [email protected]; please put CLYNK in the subject line.
Want Something? Tell Us!
Pay-As-You-Go Makes Membership Affordable!
Thanks to Pay-As-You-Go there's no need to come up with the full shot all at once. Launch your membership with as little as $5 down, then pay a little more toward the total each time you shop until you're paid in full.
Once you're paid up, you'll get a 5 percent discount on every item, every time you shop. You'll also get voting privileges at our annual member meeting. And your membership will last a lifetime.
Stop in today to join, or email [email protected] to learn more -- please put "membership" in the subject line.
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