2015
E V E R G R E E N KO S H E R M A R K E T
59 ROUTE 59
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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
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5775
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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
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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
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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
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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
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20
6:30am-11:00pm
21
6:30am-12:00am
6:30am-1:00am
6:30am-90min to zman
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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
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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)
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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
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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
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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
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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
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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
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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
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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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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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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
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