More than ever where to shop now for basic food and groceries is a vital choice in keeping safe social distancing. Places like Hannaford, Shaw’s, Whole Foods, Target, Walmart, et al, are too crowded to shop to maintain social distancing. But I’m not suggesting that you stop going altogether but shop early or late in the day when these stores are not as crowded. Though the other day, I needed cultured butter to make these great cookies based on that butter. It’s a NYT Cooking recipe called Cultured Butter Cookies. There are only a few places in town to get cultured butter. The most easily found is from Vermont Creamery. Now get a load of price differences. Whole Foods sells it for $5.99 per half pound. Walmart has it for $2.99 and Shaw’s sells it for $3.99. Hannaford does not carry it. If you’re in Market Basket neighborhood in Biddeford, all their butters—and they have a great selection—are cheaper across the board including Vermont Creamery.
The big retailers, Whole Foods and Hannaford
But I went to Trader Joe’s since I was right nearby. They sell a French butter that’s cultured for $3.50 per half pound. I was worried about going to a crowded store, yet the parking lot was less full than usual and once inside I saw that there were a lot of empty checkout stations.
There were three half-pound packages left. I zoomed over to the check out and was in and out of TJ’s in a matter of minutes. I got back in the car, doused my hands in hand-sanitizer, which I always keep in the car, and was on my way, the silver lining of a pandemic.
I’ve been thinking of which stores pose the least risk of hobnobbing and shoulder bumping in stores otherwise crowded with shoppers.
Hard to find items available at Pond Cove IGA and the vast aisles of groceries at Market Basket
Alternatives are small stores. Pond Cove IGA in Cape Elizabeth and Legion Square “Smaha’s” in South Portland. The latter is an unusual store. They have a great butcher section and use Hannaford’s ordering system for their grocery stock. Prices are comparable and in some instances cheaper than supermarket pricing. There’s an across the board 10% markup on most everything. Though prices are still lower even with the surcharge. I’ve yet to figure out why they do this. Management, when asked, said it’s been a system forever. For instance, Cabot butter is priced at $3.79 compared to other stores charging $3.99 to $4.29. Though with the 10% surcharge it’s nearly a wash.
The other choice is farm stores and butcher shops. The first that comes to mind is Rosemont; not precisely a farm store but it’s full of local farm fresh food. Their new practice is to limit the amount of people in their store and you’re required to put on rubber gloves before shopping. However, that has since changed as of today. The store offers curbside, which means you have to place your and notify when you’re ready to pick it up.
Great roasters and eggs in varying sizes
My favorite farm stores are Spring Brook Farm in Cumberland Center and Alewive’s Brook Farm in Cape Elizabeth. Of course there are others around the state such as Harris Farm store in Dayton, but that’s a haul from Portland. But it’s worth the trip for their dairy and incredible meats like their farm-raised veal. The new Solo Italiano and Farm Stand store is set to open this week in the space that is l the Farm Stand run by the Jordan Farm family. Solo will be offering great take-out meals. It’s an interesting collaboration.
Spring Brook has a great supply of them from the farm foods. They’re farm raised chickens, pork, beef and lamb are fantastic. The chickens are fresh, and the rest is frozen.
But their farm milk, butter, eggs, jams and vegetables are always sold there. The produce is storage vegetables like onions, potatoes and carrots. In summer go for the fresh produce all grown at the farm.
Alewive’s has a less extensive lineup but they have the best local eggs from their farm; the homemade jams are the best, too, and lots of vegetables from their storage cellars. One of the family members raises pigs for great cuts of pork. These, however, are in limited supply. Other family members are in their lobster boats daily. Fresh lobster and other local-caught fish are sold at the store.
At Harris Farm grass fed cows for dairy, beef and veal; and the farm’s famous super sweet corn
Farther afield for meat is Bisson’s and Curtis Meats (Warren). The former is relatively close by in Topsham, and their beef is all from their cows who graze across the road. Pork is from Canada and the chickens come from a local supplier. Also their fresh raw cream and milk are superb as is their sweet and salted butter. Prices are the same or cheaper than supermarket prices. My favorite cuts are their hams, smoked and cured onsite. I usually buy the Daisy Ham, a small globe of ham that ranges in 2- to 4-pound weights. Just simply roast it with root bear poured over the hams so that it sits in a foil-lined shallow roaster with about a 1/4-inch liquid. Baste frequently. The glaze is made with about a 1/2 cup each of root beer, ketchup, dark-brown sugar and a few tablespoons yellow mustard. Simmer it slowly until it thickens slightly. Glaze the ham during the last 30 minutes of roasting and serve the sauce on the side over the slices. Roast the ham at 325 to 350 degrees for about an hour or more or until the internal temperature is 120 degrees. Bring the ham to room temperature before putting in the oven.
Pat’s Meat Market on Steven’s Avenue is another place that has great, traditionally sourced meats and some grocery items, canned goods and produce. Also check out their freezer for lots of goodies like game birds, pork belly and frozen pastas from Bruno’s and pizzas from Slab.
Top, left to right: The unassuming butcher shop, Curtis Meats, who does some of the best butchering in Maine; Curtis Meats chuck roast on the bone and the array of farm products at Bisson’s (above)
Speaking of pizza, Monte’s has the best pizza in town–their Roman style pies are superb. It’s also a specialty market for lots of provisions like canned tomatoes, imported pastas, olive oils, vinegars, ice cream, local vegetables and meats. They’re also expanding their offerings of prepared foods with Nana Q’s red sauce that’s used in just about everything. Owner Steve Quarttrucci’s grandmother handed down that recipe that he sells and serves at the shop.
It pays to shop “small,” and I think this is a trend that could spawn more stores like these to flourish.
Check stores and food shops regularly because hours are changing, including supermarkets that are shortening their hours. And the latest rumor has it that the indoor winter farmers’ markets will suspend their operations perhaps until outdoor markets reopen.
