Last week, we talked about the shift in the seasons and the reignited passion for the harvest, but that doesn’t mean there’s no time for good old-fashioned surf ‘n’ turf! If you, or somebody you love with a big appetite, is looking for an opportunity to celebrate an anniversary or birthday but want to stay within the comfort of your kitchen, then we’ve got the perfect options for you.
Give Me Shell Crackers,
a Bib and lots of Space
Great Blackbeard’s ghost! Is that fresh-cooked, wild Dungeness crab on sale on our Big Board Buys? Have I been out at sea too long?
Excuse my silliness but I get so excited when the sweetest, most delectable treat in the Puget Sound region gets this cheap — $11.98 lb. for a savings of more than $8 lb. through Oct. 23. It’s been three years since we’ve been able to put fresh Dungeness crab on our Big Board at such a screamin’ deal, and my shell cracker is too bright and shiny for my taste. If you’ve got the time and would rather cook live crabs yourself, we’ve got those available at a great price, too – less than $10 lb.
So why now? “We’ve had a great winter-season Dungeness run so far this year, and I was able to get a really good deal,” said Michael Fodness, our Meat & Seafood Specialist. “And whenever I get a deal this good I always pass the savings along to our customers.”
We almost always have this Northwest staple on hand, fresh or frozen, but our longtime direct source, New Day Fisheries, really hooked us up this year.
“These are clean, large-size crabs, too. This isn’t an ‘ocean run’ catch which can sometimes lead to smaller crabs with barnacles and other debris in the catch. It’s definitely a treat,” Mike said.
I think most of us would agree that the best way to eat Dungeness crab involves constant cracking, butter dipping and a giant bowl for your empty shells, but if you’re looking for a unique and flavorful way to use crab, this Dungeness Crab and Meyer Lemon Cheesecake Bites recipe from our Town & Country archives will inspire you to appreciate a new flavor horizon. Or maybe a Crab, Avocado and Grapefruit salad? Either way, it’s time to get cracking!
Ellensburg Lamb — Not Your Grandma’s Mutton
Not that there’s anything wrong with mint jelly per se … but we really think it’s safe to say you can leave that jelly jar in the pantry. Ellensburg Lamb is a different animal altogether from what many of us experienced growing up, and we invite you to get to know exceptional flavor. And now’s the perfect time — it’s currently on our weekly Market Buys for $5.99 lb., a savings of $3 lb.
Every autumn, we’re delighted to exclusively feature this fresh lamb that’s born and raised by the Martinez family in the Yakima Valley.
Third-generation family farmers, the Martinez family leaves out antibiotics, additives, hormones and growth stimulants and focuses on responsible livestock management and commitment to a high-quality product.
At Town & Country Markets, we have relationships with local growers and producers that go back decades. It’s in our DNA. So, we feel like we know special producers when we see them.
“I’ve been working with smaller ranchers like the Martinez family most of my career,” explained Michael Fodness. “They’re a great outfit and fit right in with what Town & Country does. I think that’s part of why Ellensburg Lamb is doing so well with our customers.”
For those of you looking for a local, grass-fed, hormone-free option, this lamb is a great choice. It’s only available in high-quality restaurants – and our markets.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
Our Spanish Solare Mahón cheese is one of the most crowd-friendly cheeses we carry.
An aged cows’-milk cheese made on the island of Menorca off the coast of Spain, Mahón has a burnished brown rind and a deep golden paste. With its chewy texture and nutty caramel finish, this cheese literally melts as it sits on your tongue.
Slow down and savor this cheese with a juicy glass of Spanish wine. No one would be disappointed if you included it on every cheese plate you prepare.
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.