Our celebration of Northwest Foods continues! If you missed it last week, we’re taking advantage of this special time between summer eating and the transition to fall weather to highlight some of the extra-special partnerships we have with small, local outfits like Tony’s Coffee in Bellingham, Twin Sisters Creamery in Ferndale, Farm Kitchen in Kingston and so many more.
These relationships are special because they provide us the opportunity to offer unique, locally made foods not widely available while supporting growers and producers who are as passionate about delicious food as we are. We like to think of it as Our Northwest Table.
So for the second week in a row, we want to give some love to a few of our favorite local foods. Our culinary demos will continue to inspire pairings and meals that bring Northwest foods together on the same table. Some of our local partners have been stopping in to our markets, too, so I hope you’ve had a chance to say hello!
Here’s a few more shout-outs to some of those same folks you’ll see in the markets. We hope you’ll support them just like you support our Town & Country Markets and Central Markets.
Another Local Trio of Food We Love
The Duris family made its name growing fresh cucumbers for pickling in 1955 – when Hazel Duris made more pickles than she needed, she put her surplus on the side of the road with a coffee can for payments. The next year, her husband made the garden even bigger and the year after that they put up a roadside cucumber stand.
Now their five children grow all kinds of amazing food, including strawberries and our favorite — crisp, fresh, green beans.
Still a family enterprise, they continue to sell fresh produce from their roadside market near Puyallup. Be sure and visit our Produce Market and snag a fresh bag of these snappy green treats!
Brimming with fresh, award-winning flavor, these distinct Northwest mussels are harvested by the oldest commercial mussel farm in the U.S., just off Whidbey Island and Quilcene Bay.
Their rope culture growing methods and fast growth rates in the nutrient-rich waters produce a delicious mussel with firm texture and sweeter flavor than other mussels. With stringent tracking and year-round harvesting techniques, Penn Cove Shellfish is the pinnacle of quality.
It all started with a baseball game and a bag of nuts. Clark Bowen discovered his love for freshly roasted peanuts at a Mariners vs. Orioles game years ago. He was inspired to perfect the art of roasting while focusing on high quality and low environmental impact.
With his business, CB’s Nuts, he and his family have developed a process that brings out the flavor of each and every nut. Snacking doesn’t get much tastier or more local than CB’s.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
St. Mang Bavarian Limburger: Just in time to celebrate Oktoberfest! This cheese really gets a bad rap for being a “stinky cheese,” but it’s a classic example of your nose tricking your taste buds into thinking you won’t like it.
My advice is to plug your nose and give this delicious creamy cheese a second chance. You won’t be sorry that you did. It’s all bark and no bite when it’s a young cheese and develops its earthy, meaty flavor with age. My favorite way to enjoy Limburger is on a hearty rye cracker with pickled onions and a drizzle of red wine vinegar. Chased by a stein of fizzy dark beer, of course.
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.