Welcome to Sherman Provision!
Provider of Quality Meats & International Groceries.

Sherman Provision is a family-owned business steeped in history and tradition.

At Sherman Provision we make our own sausage every week.

Be sure to call in your order for sausage so you have just what you want.
Visit our Classes page to learn how to make your own!

Pigs “R” Us @ Sherman Provision
Call us when you are ready for your pig roast! 

 

LET US MEAT YOUR NEEDS

Pork

We make our own sausage every week. We have Mild Italian, Hot Italian, country-style and our signature, Hungarian Garlic Sausage. Call in your order for sausage so you will have just what you want. We custom cut all of our pork to your specifications.

Beef

ShermanProvision is BEEF! We specialize in high-quality aged Amish country raised beef! Our beef is slaughtered fresh and we have all your favorite cuts of meat. We have front and hind quarters available along with sides of beef for your freezer.

Poultry

Poultry is a big part of the selection in our meat cases at Sherman Provision. We have whole fryers, roasters, chicken breasts, (bone-in and boneless-skinless), chicken legs, wings, chicken gizzards, and chicken livers. We also have frozen duck available.

What They Are Saying About Shermans...
Since we have been buying meat at Sherman Provision, our boys, ages 3, 11, and 14 won’t eat meat from anywhere else. In fact, if we have meat from anywhere else they tell us this isn’t from Sherman Provision. Even our kids can tell the difference!
Charles & Starr Smith

Sherman Meats is an incredible discovery in the sea of food retail stores to choose from in Northern Ohio. Such a gem of store and one you should not miss…It is definitely worth the drive!
Todd Gilbreth
Founder, Sidney’s Steak Rub

We love the quality and selection at Sherman Provision. We love to shop at Sherman Provision. It is so much more than just a meat market. Sherman Provision has the best tasting meat my family has ever had.
Dave & Jen Frisby

THE BUTCHER'S WIFE BLOG

Carrot Cake

September is Birthday month in our household.  I am celebrating my birthday tomorrow.  Those of you that know me know that Carrot Cake is a real weakness for me.  I’m not sure if I will bake a Carrot Cake tomorrow but I think I will have to bake one over the week-end.  You can always vary your Carrot Cake recipe.  I have added crushed pineapple, raisins, nuts and applesauce to my Carrot Cake.  I like to change it up so that it never gets old.  You absolutely have to have the creamed cheese frosting.  It doesn’t get any better than this.

 

Carrot Cake

2 Cups of 5 Roses Flour (available at your local meat market)

2 cups of sugar

1/2 cup unsweetened coconut

2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1 1/2 cups unsweetened applesauce

4 Eggs

1 1/2 cups shredded carrots

1 cup chopped walnuts or pecans

1 cup dark raisins

Cream Cheese Icing

8 oz package cream cheese (softened at room temperature)

2 sticks of butter (softened)

1 lb. (3 1/3 cups powdered sugar, sifted

2 teaspoons vanilla

Instructions

Preheat oven to 325 degrees.

Grease and flour 2 9″ cake pans.

Mix all ingredients at once (except raisins). Blend well. Fold in the raisins after mixing. divide equally between the 2 cake pans.

Bake on the center rack of the oven for 40 minutes. A toothpick inserted in the center of the cake comes out clean.

Cool cakes for 15 minutes. Gently remove and place on cooling racks for several hours. Cake must be thoroughly cooled before icing.

For icing–in a mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add the powdered sugar, beating until smooth. Ice cake when it is completely cool. Note–Put the flat part of the first cake on the plate. Ice this cake. Invert the second cake (top to top). This way you have a flat surface to ice. Ice the second cake and smooth around the sides. This will make a very nice presentation.

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Peach Paleo Ice Cream

That is quite a mouthful–Peach Paleo Ice Cream!  Peaches are plentiful right now.  What better way to use them than to make healthy ice cream?  Nothing says summer like ice cream!  Well, here is for one more hurrah for summer.

Peach Paleo Ice Cream

2 cans of coconut milk (full fat)
4 eggs
3 teaspoons real vanilla extract
3 Tablespoons of honey
3 peaches

Put a sauce pan of water on the stove and bring it to a boil. Place coconut milk and vanilla in a ceramic bowl and place it on top of the boiling water (double boiler). Reduce the heat to low and simmer until the coconut milk is hot. Do not bring it to a boil. Take the eggs and put them in a separate bowl and whisk them together. When the coconut milk is hot, put a ladle of the milk in with the eggs and stir vigorously. Repeat until you have added 3 ladles of the milk to the eggs. Then incorporate the egg/coconut milk mixture into the bowl on top of the saucepan. Whisk and cook for 3 to 5 minutes. Remove from heat. Add the honey. While the mixture is cooling, peel the peaches. Slice them and mash them with a fork. Add the honey to the mashed peaches. You should have about 1 cup of peaches. When the custard is cool, add the peaches to the custard.

Follow the directions for your ice cream freezer and freeze the ice cream. If the ice cream is too soft when it comes out of the ice cream freezer  put it in a container and freeze it for an hour.

Hope you enjoy this treat. Have a safe and fun Labor Day week-end. Until next time…From our Butcher Block to your Table.

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Eggplant Parmesan

I love this time of the year when you can stop at roadside stands and buy fresh produce from the local farmers.  I  recently bought 2 eggplants.  My intention was to grill them, but I forgot about them.  I decided it was time to use them so I made up a quick version of eggplant parmesan.  I used it as a side dish, but it could definitely stand on its own.  I hope you enjoy this and make sure you visit our local farms to take advantage of their great fruits and vegetables.

Eggplant Parmesan 

2 small eggplants (peeled and sliced horizontally)
4 Tablespoons of Extra Virgin Olive Oil
1 can of pizza sauce (Marinara sauce can be used as well)
8 to 10 oz. of Provolone cheese (sliced thin)
2 Tablespoons of fresh Basil (chopped)

Place 2 Tablespoons of Olive Oil in a skillet and heat over medium heat. Place slices of eggplant in the skillet and brown, turn and brown the other side. Continue this procedure until all of the eggplant has been browned. Preheat the oven to 350 degrees. Place the cooked eggplant in a 9″ X 13″ baking dish. Cover the eggplant with the Pizza sauce. Top the pizza sauce with the cheese. Drizzle the cheese with Extra Virgin Olive Oil and place the chopped basil on top. Place in the oven and cook for 35 minutes.

Remove and allow to set for 10 minutes. Cut and serve. This dish actually tasted better the next day when I heated it up. Next time I make this I may make it the day before I want to serve it. I hope you enjoy this as much as we did. That’s all for now. Until next time…from Our Butcher Block to your Table.

 

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Zucchini Bread

Tis the season to have lots of zucchini.  We are visiting with friends in Minneapolis (and yes, we are going to see the Tribe tonight!).  Dave and Deone have been great hosts.  Other friends, Kathy and Doug Gehlhar had us over for dinner.  Kathy made an absolutely delicious dinner.  I couldn’t stop eating the zucchini bread she made.  She was gracious enough to share the recipe.  I hope you enjoy it as much as I did.

Zucchini Bread

3 eggs
1 1/2 cups sugar
3/4 cup Olive oil
2 cups flour (use gluten free mix if desired–available at your local meat market)
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
3 to 4 teaspoons ground cinnamon
3 teaspoons vanilla
2 cups grated zucchini (unpeeled)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Mix all ingredients except zucchini, walnuts and raisins. Mix well. Fold in zucchini, walnuts and raisins. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 45 to 55 minutes or until done. When a toothpick is inserted in the center it should come out clean.

And now, on to more important things–Tribe take care of business in Minnesota!

Until next time…From our Butcher Block to your table

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