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Grillable Pizza Crusts, Upscale Hotdogs and Summer’s Still Tasty

Marketing Manager
Sue Transeaux

Grilled pizza … sounds so delicious and intriguing. But the thought of putting raw pizza dough on a grill is rather intimidating to some (well, to me anyway).

Essential Baking Co. to the rescue – they’re now bringing us organic, par-baked pizza crust. Just add toppings and grill or bake. Start with a classic margherita pizza using fresh mozzarella from BelGioioso (an awesome deal on Big Board Buys this week), locally grown basil bunches from Sterino Farms in Puyallup, and those awesome cherry tomatoes from Durst Organic Growers that we keep raving about.

If you’re having guests, offer an array of toppings and let everyone make their own.

Essential Baking Co.'s grill-ready pizza crust

Essential’s grill-ready pizza crust

These Dogs Will Rock Your World

They’re a summer staple, served up at barbecues and sporting events. But do you eat hot dogs because you love them or because it’s just the thing to do?

If it’s more the latter, your world will be rocked when you try Snake River Farms Gourmet Frankfurters. They’re made with Wagyu beef and a signature spice blend, then slow-smoked over hardwood for a meaty, full-bodied flavor. Also known as American-style Kobe beef, Wagyu beef is the result of cross-breeding Japanese Wagyu and Angus cattle.

These dogs from Snake River Farms in Idaho often are described along the lines of, “Best hot dog I’ve ever had.” If that’s not reason enough to try them, the five-count packages are Buy-One-Get-One-Free through Sept. 4. Stock up for Labor Day weekend!

Late-Summer Harvests

There’s still time to enjoy some of summer’s best fruits before the quintessential Northwest harvests of apples and pears.

Half a dozen delicious melon varieties from Turlock Fruit Co. are peaking right now, from Orange Honeydew to Sharlyn and Canari.

Our fresh figs are reaching the pinnacle of their season, and you aren’t likely to find a wider variety anywhere – we have Black Mission, Brown Turkey, Green Kadota, Desert Queen and Ruby Heart, each with its own flavor profile (try any of them in our own recipe for Grilled Fig Salad with Pistachio Vinaigrette).

Keitt Mango, cut open

Keitt Mango

We still have variety plumcots, and yellow peaches and nectarines coming in from Gunkel Orchards in Eastern Washington. And our favorite mango is finally here – Keitt mangos are big, juicy and full of flavor with very little stringiness. That giant pit foils many a mango fan when it comes to cutting them up in order to eat them. So we made a video about how to do that without losing your patience, or a finger.

To keep up with what’s going on in the produce world, check out Joe’s blog, Fresh Talker.

shauna-mug-aCheese Corner

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

In these last days of summer, a meal can mean simply bringing together the best foods of the season. That’s when I turn to fresh mozzarella with its clean, milky flavor.

Made with fresh cow’s milk only a few hours after milking, these delicately stretched pillow-like balls of creamy goodness belong to al fresco dining. Place on a thick slice of heirloom tomato with a fresh basil leaf – then drizzle with your favorite grassy olive oil and a hint of balsamic vinegar. A burst of summer in every bite! Up-level that experience by trying burrata, a fresh mozzarella hand stretched around bits of cream-soaked mozzarella bits. It’s truly divine.

Fresh mozzarella with tomatoes and fresh basil.

Fresh mozzarella, tomatoes, fresh basil – just add some olive oil and balsamic vinegar. Easy!


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.

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