Kale lovers, rejoice! Locally grown, organic kale and chard from Dharma Ridge Farm on the Olympic Peninsula are on Market Buys this week – two bunches for $4.
Husband-and-wife team Zach and Haley started the organic vegetable farm in 2003, just north of Quilcene.
This nourishing twist on pesto brings a bright, earthy flavor when used on pizza and sandwiches, drizzled over grilled meats and veggies, or spread on a baguette with Laura Chenel Chèvre, also on Big Board through Aug. 7.
We’re Wowed by Washington Wines so Let’s Celebrate!
Our state’s wine production has skyrocketed – from only a handful of wineries in the 1960s to more than 940 today. Washington produces nearly 70 varieties of wine grapes, and as the industry matures it discovers even more grape varieties that thrive in the state’s micro-climates.
As production grows, so, too, does critical acclaim for the wines produced here. So this month we’re joining the Washington State Wine Commission in celebrating our state’s wines. Our Wine Shop Managers have personally selected some reds and whites they believe our customers will enjoy, and they’re on sale this month in our markets. Just look for the red Featured Wine signs.
Fresh Seafood Requires Commitments from Staff and Vendors
Our knowledgeable seafood market staffs are very picky about what is accepted on the receiving dock – and that’s why the quality of our seafood selection is so high. Another contributor is our emphasis on relationships with our vendors. These relationships foster a commitment to cater to our specific needs. That and our own commitment to cater to YOUR needs results in – well, you can see where I’m going with that.
When it comes to salmon – sockeye season is just wrapping up. Coho is going strong and should keep going well past mid-September. We’ve outlined the basics of the different varieties of salmon and their highlights here.
Halibut fishing slows a little during sockeye season because a lot of halibut fisherman switch over to catching salmon. More halibut shows up in the market when sockeye season ends.
Because this is the last full month of the grilling season, we encourage trying tuna, swordfish and Chilean sea bass in addition to salmon and halibut.
You can read about our work on ethically sourcing seafood here, along with a guide for where we get what.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
Summertime eating is in full swing – and big salads dominate dinner time. Laura Chenel’s Marinated Cabecou is a stand out, and my favorite ingredient for making those big salads. Fresh goat cheese discs are marinated in high-quality oil blends with herbs and spices or spicy peppers to make the perfect salad topper.
A bonus is that the tasty oil marinade is perfect for crusty bread dipping, salad drizzling or brushing on garden-fresh tomatoes then grilling them until browned.
You’ll be tempted to eat this creamy deliciousness out of the tub with a spoon, but you’ll be glad you saved it for your glorious summer salad.
Marketing Manager Sue Transeaux joined Town & Country Markets 23 years ago, working in Bulk Foods at the market on Bainbridge Island. She’s always watching for what’s fresh, delicious and inspiring in our markets.