Big Board Buys is,
like Jackfruit, BIG

Copywriter Chris Allen

Big Board Buys. Each week, the sign is posted on and in all our markets; an email called “All Our Best Deals” is mailed out to thousands; and a mini-version of the sign is posted to Facebook.  What’s all the fuss?

It’s the most visible way we pass along the very best deals on some of the foods (and sometimes wine and flowers or plants) we love the most.

It’s our weekly “Thank You” for stopping in (or our “loyalty program” that doesn’t ask you for any personal data!). It earned its name because it once was literally on a ‘big board’ outside the market – before all this technology falderal began.

A Sumo Mandarin on the tree

Sumo Mandarin

We’ve got a particularly sweet item on this week’s Big Board Buys. You see that orange with the little extra nub on the top? That’s a Sumo Mandarin and it might be the most amazing piece of citrus in the world. The name Sumo comes from its extra-large size as well as its distinctive “topknot.”

A hybrid of the California navel orange and the mandarin, this fruit was developed in Japan, where it’s called “Dekopon” and sometimes sells for nearly $8 a pound. It’s seedless, eats great and the pieces are easily pulled apart so they’re fun to share. We’re excited to offer them at $2.98 lb. You won’t find a better tasting Sumo at a better price in the Puget Sound.

(PS: To sign up to have Big Board emailed to you each week, choose it on our Email Preferences page: https://bit.ly/2REU2UB)

Jackfruit is Literally Big Time Fruit

A jackfruit cut in half revealing the inside, and a whole jackfruit.

The mighty jackfruit – related to breadfruit

Have you ever heard of the jackfruit, the largest tree-borne fruit in the world? It can weigh up to 100 pounds and grow up to three feet. Woah! A jackfruit tree will grow tons, literally tons, of jackfruit in its life. It’s also becoming more popular in the U.S. among folks looking for plant-based sources of protein because the unripened flesh has a stringy, meat-like texture, kind of like pulled pork, that can be marinated in all kinds of sauces and ingredients.

Finding real jackfruit in a Produce department is kind of a hit or miss, though. And even if you do find it, it’s often so large — easily up to 25 pounds — that it’s difficult to even put in your cart let alone cut up in your kitchen (but if you do, that’s a whole other world of amazing culinary potential).

When you consider that two cups of jackfruit contain about six grams of fiber and protein and about 30 percent of your recommended daily allowance of several vitamins and minerals, including vitamin A, vitamin C and potassium, it’s a fresh and interesting way boost your immune system, stay regular, and, heck, just try something new!

If you’re looking to experiment, our markets carry three different varieties of meal starters from The Jackfruit Company: Tex-Mex, Lightly Seasoned and Barbecue. Try ‘em in some shredded jackfruit tacos or a marinated jackfruit sandwich.

Our Easy Seafood Paella all ready to eat

Our Easy Seafood Paella

Get Inspired with Savory, Satisfying Paella

If you’re looking to waste 15 minutes by getting into a food argument, try asking a foodie: “What is real, authentic paella?”

While the city of Valencia is usually credited as creating the extremely satisfying dish, even locals have different takes of what ingredients go into cooking “real” paella (personally, I prefer perfectly steamed mussels and garlicky baby octopus).

Whatever your tastes, we’re celebrating the dish this week in our markets with some paella building blocks for you to do a little experimenting of your own. Look out for our displays of Bomba rice (AKA Valencia rice), Aneto broth, Palacios Chorizo and seafood along with our Easy Seafood Paella recipe to get you headed in the right direction. Bon appétit!

shauna-mug-a

Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

DINAH’S CHEESE: You just don’t get more hyper-local than Dinah’s Cheese from Vashon Island.

But we love carrying Kurt Timmermeisters’ cheese because it’s dang good, too. So good it has a cult-like following around Seattle. This French Camembert-style cheese is made without stabilizers or additives and changes with the season and what the cows might be eating.

Kurt, a renowned Seattle chef, stumbled into farming when he bought a small, run-down patch of ground on Vashon Island. He fell into cheese making when he bought his first Jersey cow, Dinah, and the rest is history. Now with just 16 cows and even fewer farm helpers, Kurt makes some of the tastiest cheese in our cheese case. It’s hand-delivered to each of our markets and requires special care from our cheesemongers. We think it’s worth it.

Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.

 

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