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May 23, 1997     Cape Gazette
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May 23, 1997

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56 - CAPE GAZETTE, Friday, May 23 - May 29, 1997 FOOD & DRINK Rehoboth Food Lion expands deli, bakery, frozen foods By Jen Ellingsworth The next time you make the trip to Food Lion in Rehoboth Beach, you may notice that some changes have been made. Major expansion is taking place at the store, which adds almost 7,000 sq. ft. to the existing loca- tion. New decor is also being includ- ed with the expansion, and many new products can be seen on Food Lion shelves. Tawn Nhan, corporate commu- nication coordinator for Food' Lion, Inc. in Salisbury, N:C., said the expansion is taking place in the deli and bakery portion of the store and in the frozen food sec- tion. "New fixtures, flooring and paint has been added," she said. "There's a lot of new decor." The changes, which have a com- pletion date of Friday, May 23, will include the addition of new products to the inventory. Nhan said this is being done following a review from Food Lion category managers, who collect and scan data about what customers want and buy. Many, less popular products are being removed to accommodate the new items, she said. "We're always looking for ways to improve our stores," said Nhan. "The store will have more prod- ucts that the customers want and will buy." The Rehoboth Beach store is part of a chain of over 1, 100 Food Lion stores in 14 states, most of which are located in the southeast- ern portion of the United States. The local Food Lion was intro- duced to the Cape Region in 1987. There are also Food Lion stores in neighboring communities such as Ocean View, Millsboro, Angola, Milford, Seaford and Delmar. Nhan said all the stores are put on a schedule for renovations, which are usually completed every four or five years. The average Food Lion store, she said, employs approximately 50 people. The Food Lion deli and bakery includes not only a wide selection of fresh meats, cheeses and salads, but also prepared foods for quick and easy meals. A self-serve fountain soda and coffee station has also been added to that sec- tion. "Now it seems there's not enough time in the day to do what you need to do," said Nhan. "The deli and bakery is a way to sweep in and pick up some quick, pre- pared foods." Local Food Lion shoppers are already appreciating the new for- mat. Grace and Elwood Dean of Lewes stopped by the Food Lion deli on Tuesday to buy freshly- sliced turkey and honey-roasted ham during their grocery shop- ping. Grace Dean said she likes the deli and bakery department and its new fixtures. "You're able to see everything," she said. "It's better how its all displayed like this." Elwood Watson agreed, but indicated that he has a difficult time absorbing all that the store has to offer. "The downside of this store is that you have to bring your lunch with you to get through it all," he said. The frozen food section has Jen EIIIngsworth photos Food Lion employees Wanda White (on left) and Shirley Kesser stand in front of the new deli and bakery section of the store. undergone probably the most dra- matic changes. Regular shoppers are sure to notice that the section has expand- ed to almost twice the original size, and has also been spruced up with new fixtures. Frozen foods are now clearly labeled by section with blue signs up and down the aisles to notify patrons of where to find their favorite items. Effective Friday, May 23, Food Lion in Rehoboth Beach will once again be open 24 hours a day. Employee John Clements (on left) spent days re-organizing and filling the new, expanded frozen food section at the Rehoboth Beach Food Lion. He is show here with Manager Robert Holland. .Bozie's, a summer tradition, gives recipe ideas By Anne Graham Bozies, the vegetable stand on Route 1 in Dewey Beach, is for both diehard locals and summer people an institution. When Bozie's opened its doors this spring for the 26th season, every- one knew summer was not far away. Manager Jeannie Argo explained that "This is a place where friends meet friends. And meet new friends eyery season." When you visit Bozie's, you will hear her address customers by their first names and tell them to drive carefully on their way home. Bozie's boasts the freshest veg- etables available as well as baked goods and plants. The stand also offers jellies, jams, juices, salad dressings, eggs and Lewes Dairy milk. "We always try to have the best produce, and would never sell any produce that we would not put on our table," Argo said. Bozie's is truly a family market. Argo, along with her husband Sammy and their two daughters, Stephanie and Amy, grow vegeta- bles, bake the muffins, cakes and pies and grow bedding plants. Argo said she uses local growers to supplement their crop. "And my dad, who was the original owner, still comes by to help." The local asparagus, spinach and strawberries abound now. This is the peak season for these great vegetables in Sussex Coun- ty. Corn, tomatoes, squash, beans and other vegetables and fruits are shipped to Bozie's from the south- ern locations where they are most plentiful. Soon they will be har- vested here. Argo predicts a good season for local produce this year. "Produce may be a hair late since it has been so chilly," she said. "But if sum-, mer comes quickly, the vegetables could take off. Either way, we should have lots of produce." Bozie's is open from 9 a.m. to 6 p.m. So remember what your mother always told you: "Eat your vegetables." Yes. You can always get advice on how best to cook the produce. "We are happy to give cooking lessons,' Argo volunteered. Here are some of Bozie's favorite recipes: Sussex County Asparagus and Dumplings Ingredients 2 pounds fresh asparagus fat meat dumplings Directions Bring a piece of fat meat to a boil. Cook for about 20 minutes. Add asparagus to broth along with drop dumplings. (If you are in a hurry, break up some Annie dumplings.) Cook until tender. Tomato Salad Ingredients 6 to 8 ripe tomatoes 1 bunch of spring onions 1 package of Italian dressing (fixed according to package) pinch of sugar Directions Cut (chop) tomatoes and spring onions, add dressing with sugar added. Chill and eat. Squash Casserole Ingredients 4 medium sliced squash 4 medium tomatoes, sliced salt and pepper to taste 4 tablespoons parmesan cheese 1/3 cup chopped onion 1/2 cup mayonnaise 1 beaten egg I cup cheddar cheese, grated Directions Spray a casserole dish with cooking spray, add squash, salt, pepper, sliced tomatoes and sprin- kle with parmesan cheese. Com- bine mayonnaise, onion and egg. Pour over squash mixture. Sprin- kle with grated cheese. Sprinkle Continued on page 56 This column features local restaurateurs, gro- cers, seafood purveyors, educators, etc. who write on a variety of topics in which they have some expertise. Anyone wishing to con- tribute may call the Cape Gazette at 645-7700.