2015 Evergreen Pesach Planner

2015

E V E R G R E E N KO S H E R M A R K E T

59 ROUTE 59

|

M O N S E Y, N E W Y O R K

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|

5775

845 352 4400

1

get yourcar cleaned while youshop

Drop.Shop.Pıckup.

Starting March 22-Erev Pesach Cars$35

Vans$40

evercl an Town Square Parking Lot

59 Route 59 Monsey, NY • 234.738.2274

E V E R G R E E N KO S H E R M A R K E T

2015

|

5775

3

SCHONFELD Y EL YO H IT W W IE V R TE IN GREEN KOSHER MARKET GENERAL MANAGER EVER

ABOUT THE MEGA

Q

There has been a lot of talk around Monsey and all over the Tri-State area about the Evergreen Pesach tent. Mr. Schonfeld, it seems people are wondering...WHY PUT UP A TENT? Last year you had a warehouse in the back, why didn’t you just do the same thing this year?

Mr. Schonfeld:

Q

Mr. Schonfeld:

Q

Mr. Schonfeld:

Q Q

PESACH TENT.

Mr. Schonfeld:

Mr. Schonfeld:

Although the warehouse seemed to have worked pretty well, there still were a lot of mix-ups with Chometz and Pesach. We decided to try and be more Chumradik and make it as “Chometz Free” as possible. We also doubled the space that we had last year. If you walk into the tent it really feels like a Pesachdike Costco. This year B”H we had room for any product you might need.

Why don’t you have registers in the tent?

It was a hard decision but we decided that if we put registers in the tent it would give you much less room to shop. Most importantly you need to go into the main store for your MEAT, DAIRY, PRODUCE AND FROZEN ITEMS anyway, so why make our customers wait on line twice.

Isn’t parking hard enough at Evergreen and Town Square. How will this affect the parking if you took up so many spaces for the tent?

It will surprise you to know that the entire Town Square lot has about 800 parking spaces almost 3 times as many as any other supermarket lot in Monsey. There are approximately 300 directly in front of Evergreen. It took ONLY 12 PARKING SPOTS to build the tent. There are places in the area in front of Amazing Savings.Or drop your car off at Everclean Pesach Car cleaning and have your car cleaned while you shop.

Aren’t you worried about security in the tent and the traffic? People will have to cross and cars will be backed up. It sounds complicated.

We tried to anticipate every problem possible.We have a staff of full time, security and traffic directors to help keep everyone safe & traffic moving smoothly.

This all sounds very expensive. Are the costs of this going to affect your pricing?

Absolutely not! These plans were put in place with you, our customer, in mind. We know you have come to expect QUALITY, KASHRUS AND VALUE PRICING. Pesach at Evergreen took months of planning and we were careful to make sure that you will have all three when you shop here for Pesach.

We would like to take this opportunity to wish our customers and all of Klal Yisroel a ‫חג כשר ושמח‬

4

2015

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5775

E V E R G R E E N KO S H E R M A R K E T

THE EVERGREEN MEAT DEPARTMENT

PESACH PREPARATIONS

E V E R G R E E N KO S H E R M A R K E T

2015

|

5775

Preparations at Evergreen Meat Department Pesach 5775 1. THE WALLS AND FLOORS INCLUDING THE REFRIGERATORS AND ADJACENT ROOMS WERE WASHED WITH THE MOST POWERFUL CLEANING CHEMICALS.

16. ALL SOAPS USED FOR CLEANING WERE RESEARCHED TO ASSURE THEY ARE KOSHER L’PESACH.

2. THE MEAT CUTTING BOARDS WERE REPLACED WITH NEW ONES WHICH ARE KEPT YEARLY FOR PESACH MEAT ONLY.

17. WE HAVE DISCOVERED THAT THE PEACH PAPER USED YEAR-ROUND IS TREATED WITH SUBSTANCES CONTAINING CHOMETZ AND IS NOT USED FOR PESACH AT ALL.

3. ALL KNIVES, SHARPENERS, ETC., WERE REPLACED WITH NEW ONES AND KASHERED. 4. THE BAND SAW WENT THROUGH A THOROUGH CLEANING AND FOR ADDITIONAL “CHUMRA” IT WAS ALSO KASHERED AND THE SAW BLADES WERE REPLACED WITH NEW ONES AND KASHERED. 5. THE PLASTIC BUCKETS, LUGS AND LIDS USED FOR MEAT STORAGE WERE REPLACED WITH NEW ONES. 6. THE PLASTIC TRAYS WHICH HOLD THE SMALLER FOAM TRAYS WERE REPLACED WITH NEW ONES. 7. ALL PARTS OF THE MEAT WRAPPER MACHINE WHICH COME IN CONTACT WITH THE PRODUCT DURING PACKAGING WERE REPLACED WITH NEW ONES. 8. THE MEAT GRINDERS -WHICH IS ALWAYS USED COLD AND NEVER WITH CHUMETS- WERE CLEANED AND KASHERED WITH A LIBUN. 9. THE GRINDER PLATES AND BLADES WERE REPLACED WITH NEW ONES. WE ALSO KASHERED THEM TO CONFORM TO THE EXTRA STRINGENCIES WHICH APPLY TO PESACH. 10. THE TABLE FRAMES AND RACKS WERE WASHED AND KASHERED WITH A LIBUN. 11. ALL SHOWCASES WERE THOROUGHLY CLEANED AND NO CHOMETZ PRODUCT WILL BE ON DISPLAY TILL AFTER PESACH. 12. EQUIPMENT USED FOR PICKLING WAS REPLACED WITH NEW ONES AND ARE NOT USED FOR ANYTHING ELSE. 13. THE PICKLING TUMBLER WAS WASHED VERY CAREFULLY AND THEN KASHERED WITH LIBUN. 14. FOAM TRAYS, NAPKINS, PLASTIC WRAPPINGS AND NETTINGS USED WERE RESEARCHED TO ASCERTAIN THAT THEY ARE KOSHER L’PESACH. 15. THE BUTCHER TWINE USED TO TIE MEAT WAS MANUFACTURED BY US IN A COMPANY WHICH MAKES A SPECIAL RUN FOR PESACH WITH HASHGOCHO TMIDIS. (THE SAME TWINE IS USED IN PESACH MATZO BAKERIES).

18. WE BOUGHT COMPLETELY NEW TOWELS/RAGS, AND IN ADDITION THEY WERE WASHED IN HOT WATER TO REMOVE ANY POSSIBLE STARCHES IN THEM. THIS BECAUSE THE TOWELS WHICH COME IN CONTACT WITH MEAT ARE USUALLY RENTED FROM COMPANIES WHO ALSO SUPPLY TOWELS TO OTHER STORES WHICH PRODUCE “CHOMETZ” (BAKERIES, ETC.) AND ARE THEN WASHED TOGETHER IN ONE LOAD OF UP TO 600 LBS, MEANING THERE IS A GREAT CHANCE THAT THESE TOWELS WERE USED FOR CHOMETZ BEFORE. 19. OUR SKEWERS ARE FROM ONE MANUFACTURER WHICH WE MADE SURE THAT THEY ARE PURE WOOD AND NOT COATED AT ALL. THEY COME WITH A PESACH-HASHGOCHO

BY A PROMINENT RAV. 20. ALL EMPLOYEES PUT ON A NEW APRON DAILY SO THAT THEIR COATS SHOULD NOT TOUCH THE MEAT. THEY MUST ALSO WEAR GLOVES AT ALL TIME, AS WELL AS PLASTIC SLEEVES TO COVER THEIR ARMS SO THEIR COAT-SLEEVE DOESN’T COME IN CONTACT WITH THE MEAT. 21. WE IMPLEMENTED NOT TO PUT ANY MEAT BOXES ON THE TABLES AS IS CUSTOMARY ALL YEAR ROUND. INSTEAD, WE TAKE OUT THE MEAT FROM THE BOXES AND PUT THEM DIRECTLY ON THE TABLES WITHOUT THE BOX. THE REASON BEING BECAUSE DURING DELIVERY THE OUTSIDE OF THE BOX MAY HAVE COME IN CONTACT WITH SOMETHING WHICH IS NOT PESACH’DIG. 22. ANY PIECE OF MEAT OR CHICKEN THAT SLIPPED OFF THE TABLE AND DROPPED ON THE FLOOR IS REMOVED BY THE MASHGIACH AND IS NOT USED AT ALL. 23. THE DINING ROOM FOR THE EMPLOYEES IS ON THE 2ND FLOOR AND OUR MASHGIACH TEMIDI ASSURES THEY WASH THEIR HANDS AND MOUTHS BEFORE GOING BACK TO WORK. THE COATS AND APRONS STAY IN THE MEAT ROOM AND THEY PUT ON NEW GLOVES AND SLEEVES EVERY TIME THEY ENTER THE WORKING AREA. 23. THE PICKLING SPICES IS KOSHER L’PESACH UNDER SUPERVISION OF THE NIRBATUR RAV SHLIT”A. PLEASE NOTE THAT IT CONTAINS GARLIC.

As we do year-round, there is a Mashgiach Temidi in the meat room from morning to evening and he checks all meat products coming in to make sure that they have the correct kosher seals and that they are Kosher for Pesach. He also makes sure that the tables and the knives are washed between processing meats from different companies and Hashgochos, which is the procedure year round, not only Pesach.

IT IS IMPORTANT TO NOTE THAT THE MASHGIACH TEMIDI IN THE MEAT ROOM HAS NO OTHER JOB EXCEPT SUPERVISING THE MEAT ROOM ALL DAY LONG.

Rabbi Chaim Meyer Wagshal 25 Monsey Boulevard, Monsey NY 10952 Phone: 845.444.6070 Fax: 845.352.8675 Email: RabbiCMW@gmail.com

5

6

6

2 021 05 1 5| |5 757757 5

E NK OK SOHSEHRE R EEVVE ER R GG RR E EE N M AMRAKRE KT E T

Rabbi Chaim Meyer Wagshal 25 Monsey Boulevard, Monsey NY 10952

Rabbi Chaim Meyer Wagshal

25 Monsey Boulevard, Phone: 845.444.6070 Monsey NY 10952 Fax: 845.352.8675 Email: RabbiCMW@gmail.com

Phone: 845.444.6070 Fax: 845.352.8675 Email: RabbiCMW@gmail.com

ALL SPECIALS ARE KOSHER FOR PASSOVER

mo Look I n re S uper side for Pesach Specials

FRIDGE and FREEZER

wow!

HAOLAM

Sliced Muenster Cheese

HAOLAM J&J

MEHADRIN

Yogurt

Fit’n Free Yogurt

2 lb Assorted

Assorted, 6 oz

1

$

American Cheese 108 Slices 3 lb

.99

99

Original or Sandwich Sliced, 6 oz

specia

wow!

199

10

$

supelrs

$

99

GLICKS OR SCHWARTZ

wow!

HAOLAM

18 Pack String Cheese

Potato Starch Can

SHEMESH

American Cheese 108 Slices

Family Pack, 18 oz

7

DEVASH

All 8 oz

64 oz

1199

169

$

.

2/$5

199

$

24 oz

Apple Cider

Shredded Cheese

3 lb.

$ 99

SHEMESH

$

LIEBER’S

Sugar

wow!

Mango Chunks

UNGAR’S

Topping 16 oz

219

219

$

Dixie Cups

BODEK

Blueberries

16 oz

$

4 lb

MEHADRIN

BODEK

299

$

.

wow!

12 Pk KFP, 36 oz

12 oz

TASTER’S CHOICE

999

439

$

$

wow!

Coffee Original 12 oz

999

$

.

A&B

Parve Kishke 16 oz

449

$

SOLOMON’S

Beef Kishka

ROYAL

14 oz

20 oz

Tilapia Fillets

16 oz

369

$

wow!

AMNON HAGALIL OR CHEF A YAM

379

$

Gefilte Fish

399

$

TIRAT ZVI

KRASDALE

9.5 oz, All Flavors, 9.5 oz

4 lb.

Sliced Turkey Breast

wow!

Sugar

199

$

499

$

.

BAKED GOODS

GALIL TAANUG

OBERLENDERS

OBERLENDERS

PASKESZ

Gluten Free, 7 oz

Assorted, 12 oz

5 oz

6 oz

Cookies

399

$

Cookies

599

$

Baby Fingers

2/$5

Pesach Crumbs

369

$

Machine Matzah 5 Pack 16 oz

899

$

MANISCHEWITZ

Matzo Ball Mix

Ketchup

2/$3

24 oz

469

$

NATURAL EARTH

DEGANIM

Olive Oil

Palm Oil

Organic Extra Virgin, 25.3 oz

33.8 oz

6

$

339

$

299

99

10.5 oz

Swiss Baking Chocolate

.99

32 oz

$

14 oz

6 oz

89

Mayonnaise

32 oz

2

$

5 oz

Baking Powder

UNGAR’S

Mayonnaise

Matzo Farfel

ALPROSE

$

89

GOODIES MANISCHEWITZ

MISHPACHA

2

1

$

MISHPACHA

Vegetable Oil Spray

MISHPACHA

5 oz

99

7

$ 99

.

OSEM

Potato Pancake, Roll Mix, Matzah Ball Mix

GOLD’S

Duck Sauce

HADDAR

Chocolate Syrup

Sweet N Sour, 40 oz

24 oz

269

$

Coconut Fine Ground or Flakes

6 oz

6 oz

.99

2

$

PASKESZ

69

169

$

MANISCHEWITZ

Matzo Meal Kfp 16 oz

319

$

.

PASKESZ

NATURAL EARTH

DAG YAM

In Water, Easy Open, 5 oz

Skinless Boneless In Water, 6 oz

Salmon

Chunk Light Tuna

389

$

.99

Control Sucralose Based Sweetener 50 pk 1.75 oz

Sweetie Packets 100 ct 3.5 oz

199

$

MANISCHEWITZ

199

$

wow!

Cake Meal 16 oz

279

$

.

LIEBER’S

LIEBER’S

LIEBER’S

LIEBER’S

4 lb

Assorted, 26 oz

Assorted, 2.75 oz

64 oz

Sugar GOODMAN’S

Soup Mix Onion

2

$

19

Pasta Sauce

1

$

79

Spices

.99

Walnut Oil

14

$

99

LIEBER’S

LIEBER’S

Assorted, 101 oz

6 oz

Olive Oil 3 Liter

1599

$

Ground Walnuts

179

$

2.75 oz

1

$ 19 .

We wish our customers and all of Klal

&

®

N O S H / C H O CO L AT E S CAMILLE BLOCH GEDILLA

Fruit Snacks

MEAL MART

Gefilte Fish

All Flavors, 5.4 oz

Jar, 24 oz

589

2/$3

$

GEFEN

Torino Milk Mini Branches

Apple Sauce 48 oz

349

12 ct Gift Box, 10.5 oz

$

Mandarin Oranges 11 oz

.

13

$

GEFEN

99

0

$

.79

TORINO

TERRA

Terra Sweet Potato Chips

HOLLYWOOD

Safflower Oil 32 oz

6 oz

4

$

99

269

$

Torino Chocolate Bars

GEFEN

3.5 oz

GEFEN

2/$5

Olive Oil 2 Liter

1499

$

ALPROSE

Cashew Clusters

Assorted, 4.25 oz

299

$

.

5 Pack Chocolate Bars

.

? oz

7

$ 99 LANDAU

Apple Crisps

DAGIM

Sardines

All Flavores, 1.62 grm

In Olive Oil, 3.75 oz

199

159

$

$

wow!

GEFEN

SCHMERLING’S

16 oz

GEFEN

Pasta Sauce

Pure Cocoa

Assorted, 26 oz

219

$

389

Chocolate Bars

$

.

.

3.5 oz

5/$10 TERRA

PASKESZ

Terra Chips Original

Control Sucralose Based Sweetener 100 pk 3.5 oz

6.8 oz

2

$

99

3

$

99

CAMILLE BLOCH

Swiss Chocolate Bars

GEFEN

2/$5

$

Nice Tea

Assorted, 64 oz

3.5 oz

1

99

.

GEFEN

Gherkins 24 oz

299

$

.

wow!

GEFEN

Cake Mixes

All, 14.1 oz

299

$

GEFEN

Cereal Assorted, 5.5 oz

379

$

.

LABONNE

LIEBER’S

12 oz

Pieces & Stems, 8 oz

Quinoa

499

$

Yisroel a

Mushrooms

1

$ 19

LIEBER’S

LIEBER’S

15 oz

1.6 oz

Tomato Sauce

.79

Cotton Candy

.99

‫חג כשר ושמח‬

.

GLICKS

GLICKS

6 oz

2 lb

Chunk Light Tuna In Water 0

$

.99

Pure Honey

699

$

.

HOUSEHOLD

PA P E R G O O D S BY T H E C A S E

GOLDPACK

Plastic Cups

7 Oz, 100 ct

PERFECTION

12/10

99

Plates Plastic 6” 100 ct

8/$14

99

PLASTIMADE

OHR CANDLES

Zip N Close 2 Gallon, 12 ct

72 ct

Matzah Bags

1

$ 19

PERFECTION

Plates Plastic 9” 100 ct

4/$14

99

3 Hour Shabbos Candles

3

$

99

FANTASTIC

Candle Holders 50 ct

1

$ 19

PERFECTION

Soup Bowls 12 oz, 100 ct

8/$1499

PLASTIMADE JETFOIL

Foil Sheets 200 ct

Food Storage Bags or Sandwich Bags

REYNOLDS

.89

$ 99

75/1500.5 ct

369

$

Aluminum Foil 200 ft

7

KLEENEX

Kleenex White 2-Ply 10 Pack, 160 ct

10/$1199

Cutlery 1000 Ct

599

$

PLASTIC HOUSE

Refrigerator Shelf Liners

Lunch Box BASIX

Clear Bread Bags 8X4x20 Bulk, 700 ct

999

$

Case 9X13 Aluminum Pans 100 ct

1699

$

BOUNTY

Bounty White 15 Pack 48 sht

2.25 Lb, 4 ct

2 ct

199

$

2/99

PLASTICO

Trash or Tall Kitchen Bags Drawstring, 45/28 ct

499

$

15/$1499

Case Pans Cookie Sheet Aluminum 100 ct

36

$

00

PAPER HOUSE

LITTLE ANGEL

50 ft

80 ct

Parchment Paper 12”

Uncented Baby Wipes Refill

199

$

.59

CARELINE

Shampoo or Conditioner 400 ml

329

$

BY THE CASE

wow!

EVERGREEN

OBERLANDER

BEST HEALTH

2 lb

32 oz

All Flavores, 33.8 oz

Bulk Baby Fingers

689

$

Bulk Baby Fingers

7

$ 99

Seltzer

12/499

CLEANING NER MITZVAH

Memorial Candle Glass

Memorial Candle 26 Hours

.69

2/99

NER MITZVAH ALL

FAB

Murphy Oil Soap 32 oz

319

0

$

1 ct

195 oz

39 Loads, 60 oz

$

48 Hours

All Liquid He Detergent

Fab Detergent

1399

$

189

$

NER MITZVAH

Tea Lights 50 ct Bag

1

$

99

NER MITZVAH

Tea Lights 100 ct

399

$

.

.

EASY-OFF

Easy Off

Fume Free Spray Lemon or Max, 16 oz

3

$

99

MR CLEAN

Summer Citrus 128 oz

6

$

99

Glass Plus 32 oz

199

$

NER MITZVAH

Neronim 6 Hr 72 ct

699

$

NER MITZVAH

Neronim 5 Hr 72 ct

499

$

.

.

TARNI-SHIELD

Silver Polish Tarni Shield 10 oz

5

$

99

Vinyl Gloves

Latex Gloves

All Sizes, 100 ct

All Sizes, 100 ct

199

$

3

$

99

NER MITZVAH

Neronim 4 Hr 72 ct

479

$

.

NER MITZVAH

Neronim 3 Hr 72 ct

399

$

.

SUPERIOR PERFMN

Eraser Sponge 8 Pack 8 pcs

499

$

SUPERIOR PERFMN

Eraser Sponge Mini 16 Pack

179

$

SUPERIOR PERFMN

NER MITZVAH

2 pcs

45 ct

Eraser Sponge

179

$

Matches Extra Long 0

$

.99

Matzah Bags

Ziplock 10X10, 4 ct

199

$

.

BY THE CASE

NATURE’S OWN

Seltzer

Grape Juice Concord

12/589

8/2695

MAYIM CHAIM 33.8 oz

64 oz

LIEBER’S

Apple Juice 64 oz

8/1299

Not responsible for typographical errors - While supplies last

NER MITZVAH

12

2015

|

2015 5775

E V E R G R E E N KO S H E R M A R K E T

‫ניסן‬ SUNDAY

8 17th of Adar, 5775 ‫י״ז באדר תשע״ה‬

MONDAY

9 18th of Adar, 5775 ‫י״ח באדר תשע״ה‬

TUESDAY

10 19th of Adar, 5775 ‫י״ט באדר תשע״ה‬

WEDNESDAY

11 20th of Adar, 5775 ‫כ׳ באדר תשע״ה‬

THURSDAY

12 21st of Adar, 5775 ‫כ״א באדר תשע״ה‬

FRIDAY

13 22nd of Adar, 5775 ‫כ״ב באדר תשע״ה‬

SATURDAY

14 23rd of Adar, 5775 ‫כ״ג באדר תשע״ה‬ Parshas VayakhelPekudei ‫פרשת ויקהל־פקודי‬ Shabbos Parah ‫שבת פרה‬

7:00am-11:00pm

15

6:30am-11:00pm

16

6:30am-11:00pm

17

6:30am-12:00am

18

6:30am-1:00am

19

6:30am-90min to zman

20

90min after zman-1:00am

21 1st of Nisan, 5775

24th of Adar, 5775 ‫כ״ד באדר תשע״ה‬

25th of Adar, 5775 ‫כ״ה באדר תשע״ה‬

26th of Adar, 5775 ‫כ״ו באדר תשע״ה‬

27th of Adar, 5775 ‫כ״ז באדר תשע״ה‬

28th of Adar, 5775 ‫כ״ח באדר תשע״ה‬

29th of Adar, 5775 ‫כ״ט באדר תשע״ה‬

‫א׳ בניסן תשע״ה‬

Parshas Vayikra

‫פרשת ויקרא‬

Rosh Chodesh Nisan

‫ראש חודש ניסן‬ Shabbos HaChodesh

‫שבת החדש‬ 7:00am-11:00pm

6:30am-11:00pm

6:30am-11:00pm

6:30am-12:00am

6:30am-1:00am

6:30am-90min to zman

22

23

24

25

26

27

2nd of Nisan, 5775 ‫ב׳ בניסן תשע״ה‬

3rd of Nisan, 5775 ‫ג׳ בניסן תשע״ה‬

4th of Nisan, 5775 ‫ד׳ בניסן תשע״ה‬

5th of Nisan, 5775 ‫ה׳ בניסן תשע״ה‬

6th of Nisan, 5775 ‫ו׳ בניסן תשע״ה‬

7th of Nisan, 5775 ‫ז׳ בניסן תשע״ה‬

90min after zman-1:00am

28 8th of Nisan, 5775 ‫ח׳ בניסן תשע״ה‬ Parshas Tzav ‫פרשת צו‬ Shabbos HaGadol ‫שבת הגדול‬

7:00am-11:00pm

6:30am-11:00pm

6:30am-11:00pm

29

30

31

9th of Nisan, 5775 ‫ט׳ בניסן תשע״ה‬

10th of Nisan, 5775 ‫י׳ בניסן תשע״ה‬

11th of Nisan, 5775 ‫י״א בניסן תשע״ה‬

7:00am-2:00am

6:30am-2:00am

6:30am-2:00am

6:30am-12:00am

6:30am-1:00am

6:30am-90min to zman

90min after zman-1:00am

2015

E V E R G R E E N KO S H E R M A R K E T

|

13

5775

2015

‫אייר‬/‫ניסן‬ SUNDAY

MONDAY

TUESDAY

WEDNESDAY

1 12th of Nisan, 5775 ‫י״ב בניסן תשע״ה‬

THURSDAY

2 13th of Nisan, 5775 ‫י״ג בניסן תשע״ה‬

FRIDAY

3

SATURDAY

4

14th of Nisan, 5775 ‫י״ד בניסן תשע״ה‬

15th of Nisan, 5775 ‫ט״ו בניסן תשע״ה‬

Ta’anis Bechoros ‫תענית בכורות‬

Pesach I ‫פסח יום א׳‬

Erev Pesach ‫ערב פסח‬

6:30am-2:00am

5

6

7

16th of Nisan, 5775 ‫ט״ז בניסן תשע״ה‬

17th of Nisan, 5775 ‫י״ז בניסן תשע״ה‬

18th of Nisan, 5775 ‫י״ח בניסן תשע״ה‬

Pesach II ‫פסח יום ב׳‬

Pesach III (CH’’M) (‫פסח יום ג (חל המועד‬

1st day of the Omer ‫א׳ בעומר‬ 60 mins after Zman- 1am

12

Closed

6:30am-5:00pm

9

10

11

19th of Nisan, 5775 ‫י״ט בניסן תשע״ה‬

20th of Nisan, 5775 ‫כ׳ בניסן תשע״ה‬

21st of Nisan, 5775 ‫כ״א בניסן תשע״ה‬

22nd of Nisan, 5775 ‫כ״ב בניסן תשע״ה‬

Pesach IV (CH’’M) (‫פסח יום ד׳ (חל המועד‬

Pesach V (CH’’M) (‫פסח יום ה׳ (חל המועד‬

Pesach VI (CH’’M) (‫פסח יום ו׳ (חל המועד‬

Pesach VII ‫פסח יום ז׳‬

Pesach VIII ‫פסח יום ח׳‬

2nd day of the Omer ‫ב׳ בעומר‬

3rd day of the Omer ‫ג׳ בעומר‬

4th day of the Omer ‫ד׳ בעומר‬

5th day of the Omer ‫ה׳ בעומר‬

6th day of the Omer ‫ו׳ בעומר‬

7th day of the Omer ‫ז׳ בעומר‬

7:00am-11::00pm

7:00am-11::00pm

13

14

8

6:30am-2:00am

7:00am-1:00am

7:00am-90min to zman

15

16

Closed

17

9:30 pm - 3:00am

18

23rd of Nisan, 5775 ‫כ״ג בניסן תשע״ה‬

24th of Nisan, 5775 ‫כ״ד בניסן תשע״ה‬

25th of Nisan, 5775 ‫כ״ה בניסן תשע״ה‬

26th of Nisan, 5775 ‫כ״ו בניסן תשע״ה‬

27th of Nisan, 5775 ‫כ״ז בניסן תשע״ה‬

28th of Nisan, 5775 ‫כ״ח בניסן תשע״ה‬

29th of Nisan, 5775 ‫כ״ט בניסן תשע״ה‬

8th day of the Omer ‫ח׳ בעומר‬

9th day of the Omer ‫ט׳ בעומר‬

10th day of the Omer ‫י׳ בעומר‬

11th day of the Omer ‫י״א בעומר‬

12th day of the Omer ‫י״ב בעומר‬

13th day of the Omer ‫י״ג בעומר‬

Parshas Shmini ‫פרשת שמיני‬

7:00am-11:00pm

6:30am-11:00pm

19

20

6:30am-11:00pm

21

6:30am-12:00am

6:30am-1:00am

6:30am-90min to zman

22

23

24

14th day of the Omer ‫י״ד בעומר‬ 90min after zman-1:00am

25

30th of Nisan, 5775 ‫ל׳ בניסן תשע״ה‬

1st of Iyyar, 5775 ‫א׳ באיר תשע״ה‬

2nd of Iyyar, 5775 ‫ב׳ באיר תשע״ה‬

3rd of Iyyar, 5775 ‫ג׳ באיר תשע״ה‬

4th of Iyyar, 5775 ‫ד׳ באיר תשע״ה‬

5th of Iyyar, 5775 ‫ה׳ באיר תשע״ה‬

6th of Iyyar, 5775 ‫ו׳ באיר תשע״ה‬

Rosh Chodesh Iyyar ‫ראש חודש אייר‬

Rosh Chodesh Iyyar ‫ראש חודש אייר‬

17th day of the Omer ‫י״ז בעומר‬

18th day of the Omer ‫י״ח בעומר‬

19th day of the Omer ‫י״ט בעומר‬

20th day of the Omer ‫כ׳ בעומר‬

Parshas SazriaMetzora ‫פרשת תזריע־מצרע‬

15th day of the Omer ‫ט״ו בעומר‬

16th day of the Omer ‫ט״ז בעומר‬

7:00am-11:00pm

6:30am-11:00pm

21st day of the Omer ‫כ״א בעומר‬ 6:30am-11:00pm

6:30am-12:00am

6:30am-1:00am

6:30am-90min to zman

90min after zman-1:00am

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YOUR 2 0 1 5 M E N U A S S I S TA N T ‫י״ד בניסן תשע״ה‬ EVERGREEN HOURS: 6:30am-5:00pm

Adults

Erev Pesach

Children

(Friday April 3)

Hospitality

‫אייר‬/‫ניסן‬ EVERGREEN HOURS: 6:30am-5:00pm

Adults

First Seder Night

Children

(Friday Night April 3)

First Course/Appetizer Soup Entrée

Sides & Salads

Dessert

‫ט״ו בניסן תשע״ה‬ EVERGREEN HOURS: Closed

Adults

First Day Yom Tov

Children

First Course/Appetizer

Entrée

Sides & Salads

Dessert

(Shabbos Day, April 4)

2015

E V E R G R E E N KO S H E R M A R K E T

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5775

YOUR 2 0 1 5 M E N U A S S I S TA N T ‫ט״ו בניסן תשע״ה‬ EVERGREEN HOURS: Closed 2nd Seder Night

(Motzei Shabbos Night, April 4)

Adults Children

First Course/Appetizer Second Course Soup Entrée Sides & Salads

Dessert

‫ט״ז בניסן תשע״ה‬ EVERGREEN HOURS: 60 mins after Zman- 1am

Adults

2nd Day Yom Tov

Children

First Course/Appetizer

Entrée

Sides & Salads

Dessert

(Sunday, April 5)

15

16

2015

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5775

E V E R G R E E N KO S H E R M A R K E T

YOUR 2 0 1 5 M E N U A S S I S TA N T ‫י״ז בניסן תשע״ה‬ EVERGREEN HOURS: 7:00am-11::00pm

Adults

Monday Chol Hamoed

Children

(April 6)

‫י״ח בניסן תשע״ה‬ EVERGREEN HOURS: 7:00am-11::00pm

Adults

Tuesday Chol Hamoed

Children

(April 7)

2015

E V E R G R E E N KO S H E R M A R K E T

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5775

YOUR 2 0 1 5 M E N U A S S I S TA N T ‫י״ט בניסן תשע״ה‬ Adults

EVERGREEN HOURS: 7:00am-1::00am Wednesday Chol Hamoed

(April 8)

Children

‫כ׳ בניסן תשע״ה‬ Adults

EVERGREEN HOURS: 7:00am-5:00pm Thursday Chol Hamoed

(April 9)

Children

17

18

2015

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5775

E V E R G R E E N KO S H E R M A R K E T

YOUR 2 0 1 5 M E N U A S S I S TA N T ‫י״ז בניסן תשע״ה‬ EVERGREEN HOURS: 7:00am-90min to Zman Shvil Shel Pesach (Thursday, April 9)

Adults Children

First Course/Appetizer Soup

Entrée Sides & Salads

Dessert

‫כ״א בניסן תשע״ה‬ EVERGREEN HOURS: Closed Shvil Shel Pesach (Friday, April 10) First Course/Appetizer

Entrée

Sides & Salads

Dessert

Adults Children

E V E R G R E E N KO S H E R M A R K E T

2015

|

5775

YOUR 2 0 1 5 M E N U A S S I S TA N T ‫כ״א בניסן תשע״ה‬ EVERGREEN HOURS: Closed Achron Shel Pesach (Friday, April 10)

Adults Children

First Course/Appetizer Soup

Entrée Sides & Salads

Dessert

‫כ״ב בניסן תשע״ה‬ EVERGREEN HOURS: 9:30 pm-3:00am Achron Shel Pesach (Shabbos, April 11) First Course/Appetizer

Entrée

Sides & Salads

Dessert

Adults Children

19

EVERGREEN TENT

GROCERIES & PAPER GOODS

GROCERIES CONTINUED

CASES

THE BUTCHER

FRUITS AND VEGETABLES

FISHY’S FISH MARKET

THE FREEZER

REFRIGERATED AND DAIRY

LAST MINUTE EREV Y‫״‬T SHOPPING

26

2015

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5775

PESACH ONION CHICKEN WITH CARAMELIZED POTATOES AND SWEET POTATOES 4 chicken legs 2 large sweet potatoes 4 medium potatoes 2 onions 1 tbsp. olive oil 1½ tsp. kosher salt Juice and pulp of 1 large orange (approximately ¾ cup) ½ cup sweet red wine 2 tbsp. sugar

EGGPLANT AND BEEF ROLLATINI WITH TOMATO SAUCE 24 plum tomatoes 2 Tb olive or vegetable oil 1 medium onion, minced 1 Tb salt 2 large eggplants, peeled and sliced ¼” lengthwise 2 tsp salt 3 Tb olive or vegetable oil 4 lbs ground beef 1 large onion, minced and sautéed, if desired 8 eggs, whole 1 Tb salt

E V E R G R E E N KO S H E R M A R K E T

Cube both regular & sweet potatoes Dice one of the onions.

Toss them with the salt and oil and place them on the bottom of the pan.

Place all 4 pieces of chicken on top of the potatoes and pour on the syrup.

Slice the second onion into rings and arrange them on top of the chicken.

Sprinkle with salt. Wrap the pan tightly with foil, and bake at 300° F for 2–2½ hours.

Remove foil, turn up oven to 400° F and bake for another 30–60 minutes, until the chicken crisps up.

When it’s ready, the potatoes and sweet potatoes should be soft and almost caramelized from the syrup, and the chicken should be falling-off-the-bone soft, with a crispy top. Don’t forget to uncover it for that last hour or so.

DIRECTIONS Juice the orange and pour it into a pot, pulp included. Add the wine and sugar and bring to a boil. Lower the flame and let the mixture simmer for 8–10 minutes.

Peel and dice the potatoes, sweet potatoes and one onion. Toss them with the oil and salt and put them on the bottom of the pan.

Place the chicken on top of the potatoes, and pour the orange juice and wine mixture over it.

Cut the second onion into rings and place over the chicken.

Sprinkle with salt. Cover the pan tightly with foil and bake at 300° F for 2–2½ hours, then uncover, turn the oven up to 400° F and bake for another 30–60 minutes. Serves 4

Bring a large pot of water to a boil.

Remove the stem from the tomatoes with a sharp paring knife, score the bottoms with an x.

Blanch the tomatoes for about 10 seconds or until the skin begins to fall off.

Remove immediately and place in a bowl of ice water.

Chop the tomatoes fine.

Heat a large heavy bottomed pot over medium high heat with 2 Tb oil. Add onions and cook until they begin to soften. Add tomatoes and season with salt. Bring to a boil and cover. Cook over low heat for 1 ½ hours, stirring occasionally.

Place eggplant on a parchment lined baking sheet. Brush with oil and season to taste with salt. Bake in a 400° oven for about 15 minutes, until soft.

In a large bowl combine remaining ingredients. Work together using your hands until the meat mixture thickens and the egg is fully mixed with it--(about 3 minutes) Place some meat filling onto a slice of eggplant and roll into tubelike shape. Place seam side down in a greased baking pan.

Pour tomato sauce over rolled eggplant and bake covered in a 350° oven for 25 minutes. Uncover and bake an additional 10 minutes.

Yields: 10 servings

E V E R G R E E N KO S H E R M A R K E T

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2015

E V E R G R E E N KO S H E R M A R K E T

HAZELNUT AND CHOCOLATE MERINGUE CAKE 1 1/2 cups hazelnuts (7 ounces) 6 large egg whites, at room temperature Pinch of salt

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5775

This Extraordinary Dessert, Made With Crisp ChocolateHazelnut Meringue And Whipped Cream, Is Simple To Make Yet Simply Impossible To Resist Pastry Chef Daniel Jasso Of Genoa Restaurant In Portland Nicknamed It “The Beast,” Because Slicing It Impropery Can Cause The Meringue To Crumble. So How Do You Tame “The Beast”?: Freeze It , Cut It With A Serrated Knife Then Allow It To Return To Room Temperature Before Serving.

Preheat the oven to 350° Line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes or until browned. Let cool slightly, then transfer to a towel and rub gently to remove the skins. Chop the nuts. Lower the oven temperature to 225°.

1 1/2 cups granulated sugar

Place a whisk on the bowl of an electric stand mixer at beat the egg whites with the salt at medium-high speed or until soft peaks form.

2 teaspoons pure vanilla extract

Gradually add granulated sugar at beat at high speed until stiff.

1/2 teaspoon pure almond extract

Add the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.

1 cup mini chocolate chips (6 ounces) 6 ounces bittersweet chocolate, melted and cooled 3 cups heavy cream 1/4 cup confectioners’ sugar Chocolate shavings, for garnish

MOLTEN CHOCOLATE VOLCANO CAKES 4T grapeseed oil 8 ounces semisweet Kosher for Passover chocolate, chopped, (or chocolate chips) 21/2 teaspoons espresso coffee powder (instant), crushed 1/3 cup sugar 1T potato starch big pinch of salt 4 eggs 1 teaspoons Kosher for Passover vanilla

Spread the meringue in your pre-drawn drawn circles and bake for 2 hours and 30 minutes or until crisp be sure to rotate the pans halfway through baking.

After 2 hours 30 minutes, turn off the oven but leave the door ajar to allow the meringues to cool completely.

In the bowl of the stand mixer, beat the cream with the confectioners’ sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at 1. Melt oil, chocolate, and coffee powder over almost boiling water.

When very soft and almost melted, blend ingredients carefully and turn off heat.

2. WHILE CHOCOLATE IS MELTING: Miz sugar, potato starch, and salt in a small bowl. Using a wire whisk, carefully beat in one egg.

When mixture is smooth, beat in the other 3 eggs, one at at a time.

3. Be sure bottom of chocolate pan is dry so that no water drips into cake mixture. With the same whisk, mix a small amount of chocolate into eggs to heat them gradually. Then mix the eggs into the chocolate.

4. Divide the batter evenly between the molds. You can bale them Immiedtaley or keep them for up to 2 hours at room temperature (Batter can also be made many hours in advance, only if you can refrigerate it. Let come to room temperature for 1-2 hours before baking.)

5. Bake 9 to 9 1/2 minutes. The middles will resemble small chocolate “pools” but feel dry to the touch. If the chocolate sticks to your finger, it needs another 30 seconds or so to bake. Cakes will also start to separate slightly from the sides of the pan when they are done. Do not overbake, or you will not have runny middles!

6. Let stand about 5-8 minutes. Loosen around edges with a sharp knife. Invert each mold onto serving dish. Cakes will fall out.

Serve hot with a raspberry or other fruit coulis.

For leftovers, refrigerate when cool. To serve, bring back to room temperature (will take several hours). Reheat in a 350° oven for 5-6 minutes, lightly covered with foil.

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30

2015

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5775

E V E R G R E E N KO S H E R M A R K E T

Preheat oven to 325°.

Season brisket generously with salt and pepper.

HORSERADISH BRISKET

In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add brisket and cook over moderately high heat, turning regulalrly, until brisket is browned all over, (about 12 minutes).

One 51/2-pound first-cut brisket

Using tongs, carefully transfer the brisket to a rimmed baking sheet, fatty side up.

Kosher salt and freshly ground pepper 31/2 tablespoons vegetable oil 2 medium onions, halved and thinly sliced 4 garlic cloves, minced 4 carrots, cut crosswise 1 inch thick 2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick 2 celery ribs, cut into 1 inch pieces 1/2 cup prepared white horseradish, drained 2 cups dry red wine 2 bay leaves, preferably fresh 3 cups beef stock or lowsodium broth 4 medium Yukon Gold potatoes, peeled and cut into 11/2-inch pieces

CHUCK EYE ROAST

Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, (about 3 minutes). Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.

Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil.

Spread the garlic-horseradish paste on the fatty side of the brisket.

Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.

Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.

Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.

Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.

Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table Chuck Eye Roast is a very tender roast that is tasty and soft.

However, feel free to choose your favorite cut of meat, such as minute steak, Miami ribs, or butcher flanken for equally tantalizing results.

DIRECTIONS

1 3-5 lb Chuck eye roast

Place onions on bottom of roasting pan.

1 chopped Spanish onion

Place roast over onions.

½ cup wine vinegar

Combine remaining ingredients & coat all sides of meat with mixture.

3/4 cup honey ½ tsp fresh ginger grated

Bake covered 2-3 hours at 350°. (Generally, I calculate ½ hour per lb. of meat), serve over a bed of mashed potatoes, or nokedlech.

¼ tsp black pepper

PREPERATION + YIELD

3 cloves garlic crushed

20 minutes preperation Serves 8-12

E V E R G R E E N KO S H E R M A R K E T

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