|
No Need to wait! Black Friday Promotions for Staub, Zwilling, Kyocera and more start October 1st!
|
|
Contact Us
|
The Merry Peddler
& Crave
(307) 247-0276
Vita Sana Olive Oil
(307) 315-6182
Store Hours:
Monday - Thursday
10:00 am - 5:30 pm
Friday - Saturday
10:00 - 5:00 pm
Closed Sunday
Like us on Facebook!
 The Merry Peddler
Vita Sana Olive Oil Co.
Crave
|
|
Gift with a Purchase!
|
Buy any Le Creuset Cast Iron cookware, and get a copy
of "The Cast Iron Way to Cook" free. Purchase separately for $15.00.
|
|
|
|
SPECIAL PROMO!
Black Friday is here!
Wusthof Knife Promotions :
8/1/18 - 12/31/18
3 Pc Pairing Knife Set
$14.99
reg $19.99
Pairing Knife
$39.99 reg $49.99
8 pc Steak Knife Set
$49.99 reg 79.99
Gourmet 4 Pc Steak Set
$59.99 reg $79.99
Nakiri Hallow Edge Knife
6 Pc Block Set
$249.99 reg $299.99
12 Pc Block Set
$499.99 reg $679.99
8/1/18-1/31/19
3 Pc Carving Set
$39.99
reg $59.99
4.5" Asain Utility Knife
$49.99 reg $74.99
Cook's Knife
$59.99 reg $119.99
Serrated Knife
$79.99 reg $119.99
Santoku Knife
$79.99 reg $139.99
2 Pc Mini Asain Knife Set
$99.99 reg $139.99
2 Pc Carving Set
$99.99 reg $159.99
*Specific sizes and item #'s apply
|
|
Gift & Wedding Registry
|
The Merry Peddler Gift & Wedding registry is loaded with perks, and the best one of all ...personalized service, our team is
here to help.
|
|
Knife Sharpening
|
|
Make sure your knives are ready to prepare your holiday feasts!
Drop your knives, scissors and other items off by Wednesday evening and they will be ready the following Thursday!
|
|
Jelly Pumpkins
|
A little bit sour and a little bit sweet, these Sour Gummy Pumpkins are definitely a treat! Each sourly sweet bite-sized pumpkin is orange and green. Eat too many and you'll become a pumpkin-eating machine! These Sour Gummy Pumpkins are festive and chewy. Don't eat just one, but two
or even three!
|
|
Maple Suckers
|
These tasty treats satisfy your
sweet tooth without overindulging.
Swirl one in your hot
tea for a heavenly splash of maple essence
in every sip.
|
|
|
What You'll Need:
1 large black plastic cauldron, 1 punch bowl that fits inside the cauldron, 1 block dry ice
*CAUTION*
When using dry ice, use extreme caution and wear heavy gloves to avoid burning skin.
Steps:
Wearing heavy duty gloves or using tongs, place the dry ice into bottom of cauldron. Use an ice pick to break block into smaller chunks.
Fill cauldron with just enough water to cover the dry ice. Ice will begin to steam. Place punch bowl inside the cauldron on top of the dry ice.
Carefully pour your drink into the punch bowl.
|
Stonewall Kitchen Maple Syrup
|
It's real Maple Syrup straight from Maine maple trees to your table. Delectably smooth and expertly crafted, our Maine Maple Syrup is rich in flavor and color.
|
|
Prairie Sunset
Gouda Cheese
|
Milk Type: Cow
Country: USA
Type: Firm
Wine Pairing: Pinot Noir
Sweet, approachable flavors make this Gouda a versatile and lovable cheese for snacking, cooking and entertaining. It is often described as a "cheddar-gouda" blend. Made in the heart of the Midwest, it is cellar aged for 4+ months.
|
|
|
These are a great option that allows your gift recipient to visit our stores and make his
or her own selections.
The Merry Peddler gift cards can be redeemed in anyone of our three stores or online at vitasanaoliveoil.com!
|
|
|
Downtown Events
Third Thursday, October 18, 2018
|
The Downtown Crawl takes place every third Thursday of each month from 4:00 p.m. to 8:30 p.m. Start where YOU want. End where YOU'RE having the most fun!
|
 |
Downtown Trick-Or-Treating
|
Downtown Trick-Or-Treating will be going on Saturday October 27th from 10:00 a.m. to
12:00 p.m.
|
|
|
|
|
CORKCICLE
STEMLESS
Crafted from stainless steel with proprietary triple insulation. This 12oz. vacuum-sealed wonder cup has a shatter proof lid and non-slip bottom to keep you on the go. It keeps your beverages cold or hot for hours. Stays cold even longer with drinks containing ice - even out in the sun.
|
Thymes Heirlum Pumpkin
The stunning copper toned 3-wick candle is topped with a golden lid, creating an ideal fall centerpiece. Heirlum Pumpkin's captivating scent, through notes of heirloom pumpkin, creamy caramel, warm vanilla bean and spicy cinnamon, is truly the essence of the season, creating a soft blanket beckoning with cozy promises.
|
|
Graveyard Cake Recipe
This graveyard cake recipe makes a perfect
Halloween party food
or just a fun Halloween cooking activity to enjoy with the kids. The recipe uses crushed chocolate sandwich cookies (like Oreos) for the dirt and vanilla sandwich cookies for the tombstones. But the best part is decorating the graveyard. My kids like using pumpkin candies and candy corn for a "cute" graveyard look. But if you prefer a spookier graveyard, decorate the cake with chocolate spiders and goblins.
Ingredients:
- 1 prepared sheet cake (any flavor), baked in a
9 x 13 pan and cooled completely
- 2 cups prepared chocolate pudding
- 10-15 chocolate sandwich cookies, such
as Oreos, crushed into crumbs
- 6-8 oval vanilla sandwich cookies, such
as Pepperidge Farm Milanos
- 1 container black gel icing
- Optional: pumpkin candies and/or candy corn
- Optional: White bone sprinkles or other
Halloween sprinkles
Directions:
1.) Spread chocolate pudding over the cooled cake. Top with crushed chocolate sandwich cookies. This is the dirt for your graveyard cake, so you want to try to
cover the pudding completely.
2.) Make the tombstones: cut the Milano cookies in half width-wise. Note: You can use the whole cookie if you prefer, but I think it makes the cookies more stable if they're shorter. Write RIP and other fun Halloween graveyard sayings on the top third of the cookies with the gel icing. Press cookies into the cake at intervals,
so they resemble tombstones.
3.) Place pumpkin candies and candy corn on the cake. Sprinkle the cake with bone sprinkles.
|
Hunter Bay's Praying Monk combines complex flavors of sweet berry, spice, and nut in a unique blend of quality coffees from three of the world's most famous growing regions: Africa, Central America, and Indonesia. The delicate ripe berry character of the Ethiopian coffee in the blend mingle with lively, spicy accents of Central American coffees, and the thicker consistency of Indonesian coffees. This softly aromatic coffee has a big flavor burst of sweet blueberry-loganberry notes, followed by accents of cinnamon and toasted walnuts in a medium bodied, stable and very long-in-cup coffee.
|
Premium black tea from Sri Lanka flavored with pumpkin and exotic spices. Autumn festivities just wouldn't be the same without the comforting, smooth sweetness of spiced pumpkin - and neither would your tea time. Warm and rich flavor, with lingering cozy aromatics.
|
Steak Bites with Bloody Mary
Dipping Sauce
- 1 Tbsp VS Garlic Olive Oil
- 1 whole small onion, finely chopped
- 1/2 cup vodka
- 2 Tbsp Worcestershire sauce
- 2 tsp hot pepper sauce
- 1 cup tomato sauce
- 1 Tbsp horseradish sauce.
- Pink Himalayan Sea Salt and ground black pepper to taste
- 1 & 1/3 lbs beef sirloin
- Bamboo skewers (6" to 8" long)
Directions:
- Heat small saucepan over medium heat. Add 1 Tbsp VS Garlic Olive Oil and onions and saute 5 minutes.
- Add vodka and reduce by half. Add Worcestershire, hot sauce, tomato sauce, and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble.
- Add salt and pepper and adjust seasonings.
- Heat nonstick skillet over high heat. Cut steak into large bite-sized pieces, 1" by 2". Coat meat bites lightly in VS Garlic Olive Oil. Season with steak seasoning blend or salt and pepper, to taste.
- Cook the steak until caramelized all over, about 2 minutes on each side.
- Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside the meat to use for dipping.
|
The Devil's Angel Hair
Shrimp Scampi
- 1 lb The Devil's Angel Hair pasta - (found at VS)
- 4 Tbsp VS Garlic Olive Oil
- 4 Tbsp butter
- 1 large shallot, finely diced
- 3 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 lb, peeled and deveined, tail on
- VS Pink Himalayan Sea Salt and fresh ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Directions:
- Cook The Devil's Angel Hair pasta to package instructions. Drain the pasta reserving 1 cup of water.
- Meanwhile, in a large skillet, melt 2 Tbsp butter in 2 Tbsp VS Garlic Olive Oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3-4 minutes.
- Season shrimp with salt and pepper. Add shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove shrimp from pan and set aside and keep warm.
- Add wine and lemon juice to pan and bring to a boil. Add 2 Tbsp butter and 2 Tbsp of VS Garlic Olive Oil. When butter has melted, return shrimp to pan along with parsley, cooked pasta, and reserved pasta water.
- Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
|
|
|
|
|
