There’s nothing like sweet corn on the cob. As we get into prime corn season, we’re reminded that corn can be used in a variety of ways.

Although boiling is the easiest, grilling always adds a smoky depth of flavor. Pro tip: Before you grill, soak the still-husked corn in salted water for 10 minutes, then grill the corn while it’s still in the husk. It brings out the flavor of the corn!

Here are three ways to turn corn into something even more delicious:

Have you had Mexican street corn? If not, you’re missing out!  Want to make it picnic-friendly? Soak kabob skewers in water for a few minutes, then put the corn on the skewer. Try this recipe below:


Mexican Street Corn

  • 6 to 8 medium ears of sweet corn, husks removed
  • ½ cup of Mexican crema, or substitute with sour cream
  • ½ cup mayonnaise
  • ½ cup cilantro
  • 1 clove garlic, minced
  • ¼ teaspoon chipotle pepper
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice from one line
  • ½ cup cotija cheese, crumbled
  1. Grill sweet corn.
  2. While the corn is grilling, in a medium bowl mix crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and juice and cotija cheese. Set aside.
  3. Once the corn is finished, place on a plate. Brush the mixture on top of the corn. Serve immediately.

Another corny idea…

Ina Garten, aka “The Barefoot Contessa,” has a great way to use corn in a Jalapeno Cheddar Cornbread recipe. But we tweaked it by adding in fresh corn. Although fresh is always best, you can actually grill some corn now and use it at a later date. Cut it off the cob and put it in a freezer bag. Be sure to allow the corn to cool before moving it to the freezer.


Jalapeno Cheddar Extra Corn Cornbread

  • 3 medium ears of corn, prepared and removed from the cob
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup of sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups of milk
  • 3 extra-large eggs, lightly beaten
  • ½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated and divided
  • ⅓ cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers
  1. Preheat oven to 350 degrees. Grease a 9-by-13-by-2-inch baking pan.
  2. Prepare corn as you like. Remove from corncob. Set aside.
  3. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  4. In a separate bowl, combine milk, eggs, and butter.
  5. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix.
  6. Mix in 2 cups of the grated cheddar, scallions, jalapeno, and corn. Allow the mixture to sit at room temperature for 20 minutes.
  7. Pour batter into prepared pan. Smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
  8. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool and cut into large squares. Serve warm or at room temperature.


And here is our last corny idea if you want something quick to make for a side…

This is a great go-to recipe that’s light and refreshing. Pro tip: Although it’s tempting to not add salt, it’s needed to help elevate the flavors of the ingredients.


Corn Tomatoes and Avocado Salad

  • 3 medium-sized ears of corn, cooked and cut from the cub
  • 1 pint halved cherry tomatoes
  • 1 avocado, diced into ¼ inches
  • ½ cup finely diced red onion
  • 1 medium green pepper, diced
  • 1 medium jalapeno, diced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon grated lime zest
  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large bowl, add all the ingredients. Mix together and serve. This dip pairs extra well with corn chips.

Just think–there are thousands of other ways to use corn! Visit our market to see all types of corn we have, including non-GMO Mirai bi-color corn. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

In a matter of weeks, the kids will be back in school. That means you need to start thinking of ways to give them a healthy afterschool snack to keep them occupied while you get dinner ready.

Sure there are the easy snacks like apple slices with peanut butter or grapes and cheese, but how about something with slightly more substance? This recipe packs enough protein and fiber to keep the kids going until dinner is ready. And, this recipe can not only be made ahead of time, but the kids can help you prepare it.

The beauty of zucchini is that it can be frozen. Shred the zucchini, squeeze out the extra water, divide it by pounds and add it to a zipped freezer bag. When you need to make your snacks for the week, you can just grab a bag and get going.

Or you can make muffins ahead of time and freeze them. Before serving, pop one in the microwave for a few minutes (time fluctuates with microwaves brands).

For this recipe, we found one that sounded simply delicious at


Dried Cranberry and Walnut Muffins

  • 2 large eggs
  • 1 ⅓ cup sugar
  • 2 teaspoons vanilla extract
  • 3 cups, grated zucchini, paced
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup dried cranberries
  • 1 cup walnuts (optional)
  1. Preheat oven to 350 F.
  2. In a large bowl, beat eggs. Add sugar and vanilla. Stir in zucchini and butter.
  3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
  4. Slowly combine dry ingredients to wet. Do not overmix. When the mixture is fully combined, stir in walnuts and cranberries.
  5. Coat muffin paper with nonstick spray or butter. Using a medium-sized scoop, add the mixture to the pan, making sure to distribute evenly.
  6. Bake on the middle rack for about 25 minutes. Test with a toothpick to make sure the center is done. Let the pan cool on a wire rack for 5 minutes. Remove muffins to cool for an additional 20 minutes.

Come on down and get some zucchini. It’s yours for the picking. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

Who can forget when, in “Dirty Dancing,” Baby says “I carried a watermelon” to Johnny at the dance? Boy, was she embarrassed.

We can’t promise you that you’ll meet the person of your dreams or learn how to dance the cha-cha when you visit us for watermelon, but we promise you won’t be embarrassed to show off these watermelon dishes at your summer soiree.

Of course, the easiest thing to do with a watermelon is to chill it in the fridge and then slice it up. But why be boring? Here are some ways to jazz up the fruit.


Grilled Watermelon

Looking for a simple way to use up the last of the watermelon? This recipe is perfect when you just need one last little bit of smoky sweetness.

  •  9 slices of watermelon, preferably seedless
  • Kabob skewers, soaked and prepared
  • Olive oil for brushing
  • Salt and pepper
  • Chopped mint (optional)
  1. Prepare grill at high heat. Push a skewer through slice at an angle.
  2. Lightly brush watermelon slices with olive oil on both sides.
  3. Place on grill, and flip when you see grill marks.
  4. After marks are on both sides or about five minutes total, set aside on a plate and lightly sprinkle with salt and pepper.
  5. Add mint. Serve.


Watermelon Granita

Granita is really just a super simple version of Italian ice. The upside to this dessert is that the longer you wait, the more juicy and sweet it becomes. The downside is that it’s going to take three hours until it can be served. We found this recipe at blog.

  • 1 large watermelon, preferably seedless, cubed
  • ½ cup sugar
  • Juice of 2 limes
  1. In a blender combine watermelon, sugar and lime juice.
  2. Add to a metal pan and freeze for about an hour.
  3. With a fork, scrape the watermelon to loosen it, and return to freezer.
  4. Wait for another hour. After this process has been repeated for three hours, remove from pan and serve in cups or a hollowed out watermelon.


Grilled Chicken-Watermelon Tacos

Tacos aren’t just for Tuesdays, and this dish will add a little sweetness to the same-old chicken taco.

  • 4 pounds sliced grilled chicken
  • Salt and pepper
  • 2 cups chopped seedless watermelon
  • 1 jalapeno, minced
  • ½ small red onion, minced
  • ¼ cup lime juice
  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • Tortilla shells, heated
  • ½ cup crumbled Cotija cheese
  1. Salt and pepper chicken. Over medium heat, grill chicken. When chicken reaches an internal temperature of 165 F, remove from heat and set aside. Let rest for a few minutes. Slice into strips.
  2. In a large bowl, add watermelon, jalapeno, onion, lime juice, cilantro and salt.
  3. On a warm tortilla shell, add chicken and watermelon mixture. Top with cheese. Serve.
  4. Makes 4 servings.

Come on down to get your watermelon. All we ask is that you don’t put Baby in the corner. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

The week of August 4-10 is National Farmers Market Week, so let’s celebrate all that we do here at Orr’s Farm Market!

By definition, a farmers market is a location where farmers can sell their wares to customers. The beauty about our farm market is that customers don’t only get to put a face with the product we sell, but they also have the advantage of coming onto the farm itself to see where we produce the food they buy.

We are not alone in our endeavor to bring fresh, quality food to the masses. According to the United States Department of Agriculture Farmers Market Directory, there are at least 8,000 farmers markets across the U.S. Here in the Eastern Panhandle there are nearly 10!

What we love about having our own farm market is that while people shop in the farm market, they can look out into the fields where some of the crops grow. Other than for the pretty cool view, we put together five reasons why you should shop at a farmers market.

  1. It’s fresh.  Actually, the only way you’ll get fresher food is if you pick it yourself (which you can do here at Orr’s!). Our food isn’t put into a truck that drives hundreds of miles to be sold at a grocery store, but is grown right here.
  2. Face to face. When you purchase food from a farmers market, you’re most likely going to be interacting with the farmer or the farmer’s family. They are the ones who nurtured the food from a sprout to that zucchini you’re holding. So when you ask a question about how it’s grown or what is used to grow it, you’re asking the people who actually know.
  3. Support local. Putting money into the pockets of local farmers means no middleman. According to the Farmers Market Coalition, for every dollar of food spent in 2017 in America, the American farmer only received 17.4 cents. But when food is purchased directly from the farmer, he or she can make up to 90 cents on the dollar. In turn, that helps to boost the local economy and continues the legacy of generational farmers.
  4. Great place to meet up. It’s a good place to run into friends, family and neighbors. That’s because a farmers market is more than a destination–it’s the community hub of like-minded individuals.
  5. Learn something new. Farmers markets give you the ability to learn to prepare food that you serve all the time in a new and exciting way. At a farmers market, you can pick something up, give it a sniff, and ask anyone near you: “Any ideas on how I should prepare this?” You’re bound to get some good advice.

Come see how many of these five things you can experience at our market. We’re open Monday through Saturday from 8 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

Those who love to cook know that nothing adds a layer of flavor to dishes than fresh herbs. In July, one of the more versatile herbs, basil, is ready to be harvested.

What can you do with basil? Really, you should be asking what can’t you do with basil?

Basil can be found in two types, sweet and Thai. We’re going to focus on the peppery, minty, sweetness of sweet basil for this blog.

The thing that all basil enthusiasts love is a good basic pesto sauce. Pesto is probably one of the easiest ways to transform basil.

What’s great about pesto is that it’s so versatile.

Add it to fettuccine for a lighter dish for the summer months. Or make your favorite grilled chicken salad and instead of mayo, slather pesto on the bread. Yum!

Oh, and we forgot to mention how super easy it is to make, too?

Once you’re done, you can store the pesto in the fridge. One tip is to freeze your pesto by pouring it into ice cube trays and just popping each one out when you need it.

So for this pesto sauce, we found this great recipe from Spruce Eats.

Classic Basic Pesto Sauce

  • 2 cups fresh basil leaves (about 1 large bunch)
  • 3 cloves garlic
  • 1/2 cup pine nuts (or walnuts)
  • 3/4 cup freshly grated hard cheese (such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two)
  • 1/2 cup olive oil
  • Kosher salt (to taste)

In a food processor, add basil, garlic, pine nuts and pulse into it becomes a green slightly coarse paste. Transfer the paste to a bowl and with a spatula or spoon add cheese, olive oil and salt. Serve. Refrigerate.
Share with us your best basil recipes! And come down and see the fresh herbs we have for sale. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Fire up the grill — it’s National Grilling Month!

We have plenty of items that are great for grilling — meats, veggies, even fruits.

However, this is a good time to remind everyone that safety should always come first, especially when you are grilling.

Before You Start

Between 2011 and 2015, the National Fire Protection Association said there was an average of 9,600 home fires involving grills, hibachis or barbecues per year, with July being the peak month for such fires.

A fire is guaranteed to put a damper on your summer festivities. That’s why we found some great tips from Nationwide Insurance on grill safety. Click here to find a complete list of safety tips.

Here are just a few:

• Make sure your grill is away from structures or overhanging branches.
• Set up your grill on a flat, even surface and make sure it’s stable. Protect your patio or deck with a splatter mat.
• Keep your grill clean. Be sure to dump the trays that contain grease. If using charcoal, make sure that the coals are completely cool before discarding.
• Check for propane leaks.
• Be careful with lighter fluid.
• And always be ready to put out a fire.

Grilling Guide

Did you know that undercooked chicken is the number 1 food cause of food poisoning? has plenty of information on how to keep everyone safe during this grilling season.

So the most important tool you have is a meat thermometer as your best line of defense against undercooked food. To properly use a thermometer, insert it into the thickest part of the meat. For something thinner such as a chicken breast or hamburger, insert it from the side.

Wait about 10 seconds for accurate temperature readings; follow the instructions with the specific thermometer.

Before serving, the thermometer must reach the following:
• Beef, pork, lamb, and veal (steaks, roasts, and chops): 145 degrees F with a 3-minute rest time
• Ground meats: 160 degrees F
• Whole poultry, poultry breasts and ground poultry: 165 degrees F

Once it has reached its temperature, place the cooked food on a clean plate. Do not place it on the same plate that held raw meat or poultry.

Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or visit to chat with a food safety specialist. Follow @USDAFoodSafety on Twitter to receive daily tips and information on recalled food.

Stop by Orr’s Farm Market for all of your grilling needs. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Blueberries are filled with fiber and antioxidants for healthful goodness — all wrapped in a blueish-purplish packet that can be popped into your mouth.

Blueberries can be found on both the East and West coasts. They come in two kinds: highbush or lowbush. Highbush is what you see at the market, while lowbush are the ones that are made into things such as jams.

Highbush blueberry shrubs can grow between 6 and 8 feet. Highbush blueberries are more plentiful on the shrub than lowbush blueberries, and the flavor isn’t as intense and sweet as the lowbush blueberries. Lowbush blueberries are usually grown in Eastern North America (think Maine) and the blueberry shrubs grow no taller than 2 feet.

They are perfect to eat fresh or add to pies, waffles, even drinks. The great thing about blueberries, too, is that they can be easily frozen — and it only takes two minutes for them to freeze.

The best way we know how to freeze blueberries is to place them on a paper towel-lined cookie sheet that you place in the freezer. Once frozen, transfer them into freezer bags. This keeps them from clumping together.

Although pies or muffins are the common go-to blueberry recipe, there’s nothing that’s as unfussy as a good old-fashioned blueberry cobbler. Sure, blueberry pies are delicious, but the crust itself can be such a fuss.

Blueberry Cobbler

  • 2 cups of fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 ½ cups sugar, divided
  • ½ cup butter, cubed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk
  • 1 large egg, lightly beaten
  • Whipped cream or whipped topping, optional


  • In a medium-sized saucepan, combine berries, lemon juice and ½ cup sugar. Bring to a boil. Remove from heat. Set aside.
  • Preheat oven to 350 degrees.
  • In an 11-by-7-inch baking dish, melt butter.
  • In a small bowl, combine remaining sugar, flour, baking powder, salt, milk and egg. Remove pan from oven. Pour dry ingredients over melted butter. Do not stir.
  • Spoon in berry mixture over batter. Do not stir.
  • Bake for 40 to 45 minutes or until golden brown. Serve at room temperature with whipped cream or topping.  — Recipe from Taste of Home

Blueberries are here. Come on down and start baking today. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Farmer giving box of veg to customer on a sunny day

Every year the American Heart Association recognizes June as Fresh Fruit and Veggie Month. Or what we like to call it just another reason to celebrate because fresh fruits and veggies are what we do at Orr’s Farm Market. We plant them, grow them, harvest them and deliver them straight to you.

One question that is often asked is how do you store your fresh fruits and vegetables? No one wants to waste perfectly good food or money. The American Heart Association has this great set of tips on how to handle that question.

In the pantry or cellar

Light isn’t good for some vegetables because it reduces shelf life. Keep the following in a cool dark place such as your pantry or cellar:

  • Onions, garlic, shallots
  • Sweet potatoes, potatoes and yams
  • Hard squash — acorn, butternut, spaghetti, winter
  • Watermelon


These fruits and vegetables can be put on the countertop, but keep them away from heat and light.

  • Bananas
  • Citrus fruit. Store fruits such as lemons, limes, oranges and grapefruit loose or in a mesh bag. Refrigerate for longer storage.
  • Stone fruit. Ripen apricots, avocados, nectarines, peaches and plums in a paper bag. Then move to the fridge to extend shelf life.
  • Tomatoes


These fruits should be stored in plastic bags with holes in them in your produce drawer (unless otherwise noted).

  • Apples and pears
  • Beets and turnips. Remove greens and keep loose in the crisper drawer.
  • Berries, cherries and grapes. Keep dry in covered containers or plastic bags.
  • Broccoli and cauliflower
  • Carrots and parsnips. Remove greens.
  • Celery
  • Corn. Store inside their husks.
  • Cucumbers, eggplant and peppers. Store on the upper shelf because it is the warmer part of the fridge.
  • Fresh herbs, except for basil. Keep stems moist and wrap loosely in plastic.
  • Green beans
  • Lettuce and leafy greens. Wash, spin or pat dry; wrap loosely in a dish towel or paper towel and place in a plastic bag in the vegetable drawer. Keep stems moist.
  • Melons
  • Mushrooms. Keep dry and unwashed in a container or paper bag
  • Peas
  • Zucchini and summer/yellow squash

Keep them apart

  • Fruits such as apples, bananas and pears give off ethylene gas, which can make other produce ripen and rot faster.
  • Store vegetables and fruits separately.
  • Keep apples, bananas, broccoli, cauliflower, cucumbers, onions, pears, potatoes and watermelon away from other produce.

The American Heart Association has this information and even more online in a handy booklet

So come down and celebrate Fresh Fruit and Veggie Month with us!

We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Two families making a toast at picnic at a table in a park

June 18 is International Picnic Day!

Not to be a Debbie Downer, but did you know that 1 in 6 Americans get sick from foodborne illness? That’s when food is improperly stored or not kept at the proper temperature. So with that mind, how many times have you been to a picnic and someone thinks it’s OK to keep the potato salad out all day? Exactly! That’s a bad time waiting to happen!

As we’re in full picnic swing, we found a few tips that the Federal Food and Drug Administration offered to keep your picnic from being a memorable event for all the wrong reasons! So before you head out to the park or campsite, read these tips first:

The Cooler

  • Keep your cold food cold.That means place cold food in a cooler with ice or frozen gel packs. Meat, poultry and seafood can be packed while still frozen.
  • Separate food and drinks.The main reason to have two locations is that with drinks people are often grabbing into the cooler. And with every opening of the cooler lid — it brings down the food temperatures.
  • Don’t cross-contaminate. Raw meats should be securely wrapped and away from anything that might be eaten raw such as fruits and veggies.

The Picnic Site

  • Make sure you can clean your hands. If you think you might be at a site that doesn’t have easy access to running water, bring a water jug, soap and paper towels, or bring disposable towelettes.
  • Keep utensils and serving dishes clean. When prepping your food, be sure you’re not placing cooked food on the same dish the raw food was on. The same idea goes with any utensils.
  • Double check the grill. If you use a grill brush, the bristles can break off. Take the time to make sure the grill is clean.
  • Cook to the perfect temperature. Bring a food thermometer with you and know the temperature that meat, poultry or seafood should be served. Download the complete chart»
  • Keep “ready” food hot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. This keeps the food hot and prevents overcooking.

While the Picnic is Going On

  • Two-hour rule.Once you have served cold or hot food, it should only be out no longer than 2 hours, and if the outdoor temperature is over 90 F, then it’s only 1 hour. If it’s been out past two hours, throw it out. Use your phone’s timer to set a reminder.
  • Keep it on ice.Foods such as chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and frequently replace the ice.
  • Keep it hot. Until it’s served, place hot foods in an insulated container.

For these and other tips, download this handy guide by the FDA»

And, as always, if you’re looking for any foods to add to your picnic — we have them.

Come visit us Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Sweet Grilled Pineapple Slices

There’s something primal about man and fire. Maybe that’s why so many men love to grill. But even dear old Dad gets tired of just flipping hamburgers and steaks the same old way, and that’s why we’re here to help.

Jams and fresh fruit are two things a seasoned griller needs to keep in his arsenal. By pairing fresh fruits or even jams with beef, chicken or fish, it will make Dad feel like he’s won “Top Chef” after hearing all the compliments.

Because we are dependent upon the seasons and offer only the freshest of fruits, some of these ideas can wait until they’re back in season or, in some cases, can easily be done by using a jam.

First, a compote is a fancy way of saying of in a large saucepan, adding fruit and a few tablespoons of water or juice and then boiling it down. You can do this entirely either on the stovetop or the grill. The object is to break down the fruit a little bit so that it becomes juicy and soft. If the cooked fruit is tart add a little sugar if needed. You can also add some cinnamon or ginger, depending on what you’re making. We found a great recipe at

Pick your meat and we’ll tell you which fruits to pair with them:

Blueberries. This delicious fruit can be perfectly paired with beef. The tanginess of the blueberries really brightens the taste of the meat. For those who cook wild meat such as venison, blueberries are perfect to hide that gaminess flavor. Suggestion: Make a blueberries compote to serve on top after grilling. Serve with a salad topped with fresh blueberries and goat’s cheese.

Peaches. This fuzzy fruit pairs well with pork and chicken. Suggestion:Try grilling pork slathered in peach jam. Be careful, though, the sugars may burn so you need to make sure you’re watching the meat closely.

Strawberries.Although you’ll be tempted to just throw them in your mouth, strawberries can help liven up your grilled chicken dish. Suggestion:Marinate chicken in balsamic vinegar before grilling. While the chicken is going, in a separate bowl chopped some strawberries, then add chunks of mozzarella and fresh basil. Top the mixture on grilled chicken.

Cherries. We would not tell a lie that cherries and pork are a winning combination.Suggestion: You’ll need to make a compote for this, too, but this time add a little sugar to balance the tartness. Boil cherries into a compote and lather the pork with it. Yum!

Blackberries.A short season makes adding blackberries to your beef or pork spareribs even more special. Suggestion:Try making a simple and quick barbecue sauce from either a jam or fresh blackberries. Here’s a great recipe we found

Come and grab some fruits and grilling supplies.

We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.