The Green Farms Supermarket
Make your own Borscht
Borscht is best made by long-simmering beets and mushrooms, but in a pinch you can pick up beet concentrate and mushroom paste for a quick, semi-homemade bowl.
Sweet Grama Salad
Alongside the jars of beets you'll also find jars of sweet grama (beetroot) salad with lemon and onion.
Fruit syrups—here in raspberry, strawberry and rowan berry—are often added to water. They're also mixed with a light beer for a summery Polish treat.
Even pantry staples like salt, mustard and ketchup are imported from Poland.
Known in polish as "makaron," Polish pasta is almost always egg-based. The Green Farms stocks more than a dozen shapes, including some decidedly non-Italian ones, like this curly "grandma" shape that's reminiscent of windmills (from the old country?).
Jarred sorrel is mostly used in Polish cooking to add flavor to soups, or as a stand-alone sorrel soup. It's also eaten with sour cream and eggs.
Mega-sized jars of sauerkraut
Pickling is popular in Poland, where short summers and cold winters make for short growing seasons. In Poland you'd find sauerkraut by the barrels at your local grocery store. As a compromise, Green Farms sells them in mega-jars.
Color-coded flour for making Polish breads and sweets.
Poppy seed filling
Poppy seed filling is most used in makowiec, a traditional roll similar to rugelach.
Wafers are used a layers in cakes. At Green Farms you'll find round and square for every occasion!