St. Patrick’s Day falls on a Friday this year, which is great timing for those who want to celebrate at the end of a long work week. Historically, March 17 represents the day Saint Patrick passed away, but today is has become a good reason to celebrate with parades, parties, wearing green, and drinking. According to Wikipedia, Christians attend church on March 17 and it is the one day Lenten restrictions on eating and drinking are lifted, which probably contributes to it being a day to party and drink. People wear green because green is associated with Ireland, which is where Saint Patrick was a Bishop. In addition, shamrocks are green and Saint Patrick used shamrocks to explain the Holy Trinity.
So, are you going to be celebrating St. Patrick’s Day this year? The MARKET at the FAREWAY in Chestnut Hill Philadelphia can help you stock up on all of the delicious foods to make this holiday a smashing shamrock success.
Barry’s Buns has Irish Soda Bread and Irish Potato Sticky Buns. Soda bread is known as a “quick bread”, which means it is leavened with agents other than yeast or eggs. In the case of soda bread, it is leavened with baking soda. The Irish Potato Sticky Buns, have as you probably suspected, Irish candy potatoes, along with cinnamon toasted coconut, and a cream cheese icing.
Made by ME has Shamrock Shake Hot Chocolate on a Stick, Irish Car Bomb Hot Chocolate on a Stick, and Irish Candy Potatoes. For the hot chocolate, all you have to do is heat up a cup with your preferred type of milk (whole, 2%, skim, almond, coconut, soy, you name it), unwrap the chocolate and drop it in your cup. Stir and let the chocolate melt then drink up!
St. Patrick’s Day would not be complete without some corned beef and cabbage. Here’s a great recipe to follow. You can pick up your meat from Rice’s Quality Meats and grab your veggies, cabbage, potatoes, parsley, carrots, garlic, and onion from Yu’s Produce. Corned beef is actually not considered to be an Irish national dish and it is more of an Irish-American dish. This originated because Irish-American immigrants used corned beef as a substitute for bacon in the more traditional Irish dish of bacon and cabbage.
