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Ellsworth AFB Store Information

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The Commissary...It's Worth the Trip

July 4th Independence Day (CLOSED)
September 4th Labor Day (CLOSED)
October 9th Columbus Day (CLOSED)
November 11th Veterans Day OPEN 0900-1700
November 23rd Thanksgiving (CLOSED)
December 25th Christmas (CLOSED)



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Department Telephone Numbers

Customer Service Desk 605-385-4508
Store Director 605-385-4510
Store Administrator 605-385-4521
Grocery Manager 605-385-4535
Meat Department Manager 605-385-4562
Produce Department Manager 605-385-4598
Deli/Bakery Manager 605-385-4507
Warehouse Receiving 605-385-4596
Administrative Office 605-385-4510

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Nutrition Guide Program

The program, designed to help customers spot healthy products faster, marks products that are low sodium, no-added sugar, high fiber, whole grain and organic with color-coded shelf tags. Please see your cashier for any additional questions/information that you may have or need.


Express Line Newsletter

If you would like to subscribe to the Express Line, send an email to:
Samantha.Warner@deca.mil; include "Subscribe me to Express Line" in the subject line.


Rewards Cards

Don't forget your Commissary Rewards Card and download coupons at
Commissaries.com to save even more! Just hand your card to the cashier
BEFORE your groceries are rung up. Your card will be scanned and your
coupons will be automatically deducted off your bill. Commissary Rewards
Card users can now download an Android app to access and clip digital
coupons. This app joins the previously released iPhone/iPad app.


Early Bird Shopping

What is Early Bird Shopping?
Early bird shopping is Monday thru Friday from 0830-0900 hours. Any
authorized commissary patron can shop during this time. However, during
early bird hours we have limited amount of staff on hand, there's a purchase
limit of 20 items or fewer, only our self-checkouts are open, we usually
still have vendors on the floor still stocking, and our bakery/deli, meat, &
produce departments may not be fully stocked.


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HAVING A PARTY OR SPECIAL EVENT?

The Produce Department has fresh fruits and vegetables for your parties or special events. You can order a fruit or veggie tray @605-385-4598. The Deli/Bakery has cakes, pies, and deli sandwich trays! You can order a special cake or deli sandwich tray @605-385-4507. Contact the Meat Department to place your order for special cuts, cookout items, or special meat orders @605-385-4562. A 24-hour notice on all orders is greatly appreciated.

SPECIAL ORDERS

Special orders are available in all departments. Produce has fruit and
veggie trays. Need a special cut of meat? Please contact our meat
department, they'll be happy to serve you. You can also order special items
or items by the case from our Grocery Department.


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Meat Department:

Our Meat Department has the best prices in the area, come, compare and save.

Looking for that special cut of meat and can't locate it in our counter? Use the special order program or ask the meat clerk to cut/slice to your specification. When shopping for the best saving on your meat purchases, the commissary's meat department has the best prices around. The Meat Department also has fresh fish in their meat coolers. The Meat Department has savings up to 49% when compared to other local Meat Departments.

Recipe of the Week:
Barbecued Beef Brisket

Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Directions
1.In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.
2.In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.
3.Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender.
4.Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce. Yield: 6 servings

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Produce Department:


We offer the freshest fruits and vegetables in town at the lowest prices. Vegetable trays and fruit baskets are available upon request. Our produce department has 30% in overall savings when compared to other local stores.

How to store vegetables:

To maintain food value, flavor, color and texture, store them properly.
Most fresh vegetables should be kept cold and humid. To increase storage
humidity, keep vegetables in a plastic bag or in the hydrator (crisper)
compartment of the refrigerator, or both. Do not refrigerate potatoes,
sweet potatoes and hard-shell (winter) squash. Cold temperatures convert
the starch into sugar, which affects the flavor. Store them at cool room
temperatures; about 50 degrees Fahrenheit is best. Potatoes should be kept
in a dark, dry place. Sort vegetables before storing and remove any with
bruises or soft spots. If you wash vegetables before storing them, drain
them well. Store frozen vegetables at 0 degrees Fahrenheit or lower; they
can be stored for eight to 12 months. Store canned vegetables in a cool,
dry place and use within a year for top quality. Store dried vegetables
in an airtight container in a cool, dry place. Use them within a few months.

Recipe of the Week

Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed orange juice
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
Coarse salt and freshly ground pepper
2 Granny Smith apples
1 jicama (about 1 pound), peeled
2 carrots
1/2 head small green cabbage, finely shredded

Directions
1. In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
2. Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
3. In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

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Grocery Department:

There is more aisle space and an overall savings of 30% when you compare them to other local grocery departments.
Be sure to check out our Wall of Value on Aisle 1.

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Our bakery/deli serves a variety of lunch specials throughout the week. Our specialty sandwiches are fantastic for lunch, in addition to your favorite sandwich, you can make it Panini. We are currently offering rotisserie chickens made fresh throughout the day. Add our potato salad and fresh veggies to make your dinner experience complete.

Find DeCA on

Find DeCA on:

FACEBOOK: Visit www.facebook.com/YourCommissary, DeCA's Facebook page, where you can post comments and share news, photos and videos.

YOUTUBE: To see DeCA's latest videos, visit www.youtube.com/DefenseCommissary.

TWITTER: To see DeCA's latest "tweets," visit www.twitter.com/TheCommissary.

FLICKR: To see DeCA's latest photographs, visit http://www.flickr.com/photos/commissary/.

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Commissaries.com: The official online resource of the Defense Commissary Agency (DeCA) | 1300 E Ave., Fort Lee, VA 23801–1800