August 28, 2019

Labor Day Options from
Big Board and Beyond

Copywriter Chris Allen

Are you one of the 17.5 million people planning on braving the highways and airport terminals this weekend? Not me. I’m sticking as close to the grill (and the beer cooler) as possible. Which means I need to check out what’s on the Big Board!

Every Wednesday our Big Board Buys offer you the very best deals on our favorite items in the markets. We like to think of it as our “thank you” for sharing our love of food. And few weeks highlight that better than our Labor Day weekend deals. We’ve got everything you need to build the tastiest, most satisfying holiday cookout for you and the folks.

Baby Back Ribs & Fresh, Wild, Coho Salmon

Few foods are more irresistible to the meat lovers out there than a tender, juicy baby back rib right off the grill. With meat so tender it’s practically dripping off the bone, slathered in savory barbecue sauce. It’s like the potato chip of the grilling world – you can’t eat just one. At just $3.48 lb., you don’t have to try. Never grilled up a few pounds of ribs? Our Basic Ribs recipe guide can help get you started. 

A plat wih coleslaw and two small sets of Apple Cider Ribs

Apple Cider Ribs

Or maybe you’d like to not be basic. Makes sense. We have a fabulous recipe for Apple Cider Ribs that serves six to eight people and takes about two racks of baby back ribs.

More surf than turf? You can save $4.01 lb. on wild coho salmon this week, too. Just $10.98 lb. I’ll be busting out the cedar planks this weekend for our Plank-Grilled Salmon recipe. Just don’t forget to soak the planks in water before you throw ‘em on the grill like I did last time. They WILL burst into flames. My grill is fine but my pride still hasn’t recovered.

Jake Sterino’s Corn from Puyallup – 10 ears for 5!

Jake Sterino checking corn in the field.

Jake Sterino checking corn in the field.

We’ve sung the praises of Sterino Farms and their amazing produce all summer long, including their fresh, crisp corn.

So suffice it to say that the only thing better than a cob of grilled Washington corn slathered in salt and butter is the deal we have this week.

Ten ears for five bucks. Boom! ‘Nuff said.

Willamette Valley Pies – Everybody Wants Their Own Piece

Come on now! You can’t have a cookout without a piece of fresh-baked pie, right?

Our longtime customers already know that Willamette Valley pies are truly an amazing flavor experience without the trouble of baking yourself. And these handmade pies are back just in time for the holiday at $9.98 each, a savings of more than $7.

Don’t Forget the Potato Salad(s) from Traditional to … Not

Many of us have that potato salad recipe passed down from a grandma or uncle that NOBODY can beat. So I’m not even going to try. However, if you’re looking to get inspired with some slightly new takes on this cookout classic, check out these recipes.

A bowl of our Zesty Potato Salad

Zesty Potato Salad

Zesty Potato Salad: I love the fresh flavors and, well, zestiness of this recipe from all the sliced radishes and olives. It’s got a little bit more of a salty crispness than a lot of traditional potato salads, with a hint of horseradish on the finish.

Sweet Potato Salad with Spicy Peanut Dressing: This salad definitely is a bit of a left turn, but what a pleasant surprise it is. The sweet potatoes and snap peas catch your eye right away as being kinda “weird,” but the real secret is the dressing. It’s a rich, savory concoction brimming with flavors of ginger, vinegar and brown sugar, plus a dollop of peanut butter for extra creamy goodness. Give it a try!

Northwest Honey $3 Off per Pound and it Helps Bee Research

By the way, our variety of amazing Pacific Northwest honey is back on Big Board Buys! All three varieties of golden honey — clover, blackberry, and raspberry — are just $3.98 lb. That’s a saving of up to $3.01 lb., so you better believe I’ll be refilling my honey tub. The blackberry is my personal favorite because it adds the perfect amount of mild sweetness to my morning bowl of steel-cut oats, fresh fruit and a splash of milk.

Local honey is a subtle affair, with flavor notes that are as varied and interesting as the grapes used to craft wines or the way grass can provide subtle flavors to cheese, or steaks, from the cows that eat that grass. So I get excited every time it comes back.

We’re getting this local honey from GloryBee, a Washington-based company that started as a simple family honey stand in 1975, and now sells spices, dried fruits, nuts and oils, too. Plus, they’re B Corporation Certified and one of our favorite local partners. A portion of each purchase supports research into the prevention of beehive collapse.


Cheese Corner

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

Laura Chenel Chabis: These little pillows of fresh-and-tangy, but never “barn-yardy” goat cheeses add flavor to just about anything on the menu and make perfect summer appetizers.

Little-known secret: The tip of the pack can be snipped off and, when the cheese has softened, you can use it like a pastry bag to fill a scooped-out cherry tomato or top a fresh cucumber slice.

With flavors like dill, pepper, herb and garlic, this award-winning goat cheese is perfect for snacks, soups, toppers or salads.

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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