Nataly's Market
Nataly’s Market Grocery store in Springfield
346 Bay St, Springfield, MA 01109
Nataly's Market Overview
Nataly's Market, located at 346 Bay St, Springfield, MA, is a popular grocery store known for its wide selection of fresh produce, meats, and household essentials. With convenient operating hours from early morning to late evening, this market caters to the needs of Springfield residents throughout the week. Rated an average of 4.1 stars out of 16 reviews, Nataly's Market is appreciated for its quality products and friendly service.
Operating Hours
- Sunday: 8:00 AM - 9:00 PM
- Monday to Saturday: 7:30 AM - 9:00 PM
Customer Reviews
With a 4.1-star rating, customers frequently commend Nataly's Market for its clean environment and helpful staff. Shoppers also appreciate the store's diverse product offerings and reasonable pricing.
Shopping Tips
- Visit early in the morning or later in the evening to avoid peak shopping hours.
- Check out their fresh produce section for seasonal fruits and vegetables.
- Keep an eye out for weekly specials and discounts.
FAQs
- Does Nataly's Market offer parking? Yes, there is parking available for customers.
- Are there any organic products available? Yes, the store offers a selection of organic items.
- Does the store have a loyalty program? As of the latest information, there is no loyalty program available.
Sunday: 8AM-9PM | Monday: 7:30AM-9PM | Tuesday: 7:30AM-9PM | Wednesday: 7:30AM-9PM | Thursday: 7:30AM-9PM | Friday: 7:30AM-9PM | Saturday: 7:30AM-9PM
America/New_York time zone
4.1 average rating from 16 reviews for Nataly’s Market
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Springfield
Massachusetts
01109
United States
Beef Fondue Recipe
Rub inside of fondue pot with cut sides of garlic. Discard garlic. Heat 2 inches Crisco Oil in fondue pot to 375ºF. Place pot over flame to keep warm.
Spear beef cubes on fondue forks. Fry beef in hot Crisco Oil about 1 minute for medium-rare doneness. Dip beef in Mustard Sauce or Oriental Sauce, if desired.
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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