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If you’re among the many people who became fans of Smart Chicken©, you know that air-chilled chicken is more flavorful and tender than any other. We’ve switched to a new producer of organic, air-chilled chickens – Mary’s Free Range Chickens. Just as delicious as Smart Chicken, Mary’s chickens are raised in California and don’t travel as far to get to us – therefore, they are less
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expensive and have a smaller carbon footprint.
Mary’s Free-Range Chickens are raised naturally with plenty of room to roam on the Pitman family’s ranch in California’s Central Valley. Rick Pitman named the company after his wife, Mary, who has studied nutrition for 25 years and always seeks out pure, healthy foods – like the chickens her husband and son raise. The birds are raised on an organic, vegetarian, gluten-free diet without hormones or antibiotics.
The air-chilled method means chickens are cooled in processing using cold air rather than the more common practice of placing chickens together in a bath of water. This air-chilled method prevents the absorption of water, which produces a better tasting chicken – since no water is absorbed, the “real” flavor and natural juices of the chicken is preserved. The air-chilled method also saves hundreds of gallons of water every day at the Pitman Farm.
Learn more about Mary’s Chickens and watch a video about the farm at www.maryschickens.com. |
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We’re always looking for ways to have fun with food, and what could be better than a free blueberry pancake breakfast? We’re mixing our delicious local blueberries from Sakuma Farms into pancakes, and serving them with eggs and sausage. We’re not charging for the breakfast, but we are accepting optional donations to support a local non-profit group. Set the alarm early and let us make you breakfast! (While supplies last.) |
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Preparation and Uses
 Come by the Flower & Garden Shop and peruse our selection of beautiful lavender plants. Grown especially for us by local grower Mike Barnes in Poulsbo, our array of varieties are well-suited to the Pacific Northwest. Peruse our selection and talk to our staff about which varieties would be best for your garden.
How to dry lavender
Cut lavender from your plant, leaving a few inches of green growth on the plant. When you have a handful, wrap a rubber band around the stems. Use a paperclip as a hook and hang the lavender bundle upside down in a dry dark place for about a week. If you'll be using the buds (cooking, sachets, etc.), gently remove from the stems.
Uses for lavender
- Lavender tea soothes tension and aids in restful sleep. Steep 1 or 2 teaspoons of dried flowers in a cup of water for 5 to 15 minutes, depending on strength desired.
- Add dried flowers to two cups of boiling water. Inhale vapors for headache, depression or insomnia.
- Tie lavender buds in a muslin bag and toss into your bath water for a relaxing soak.
- Make sachets to place in drawers and closets, and give as gifts.
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Energy and Nutrition
In South America, people drink yerba mate (pronounced ma*tay) tea every day for optimum health, sustained energy and mental clarity. Yerba mate triumphs as nature's most balanced stimulant, delivering both energy and nutrition. The leaves of the rainforest mate tree naturally contain 24 vitamins and minerals, 15 amino acids and abundant antioxidants. The leading brand of yerba mate in the US is Guayaki - organic, responsibly grown and harvested, and fairly traded. We have several varieties of Guayaki tea - bags, loose leaf - and for when you're on the run and need a healthy cold drink, look for Guayaki bottled teas!
Yerba mate is blended with other herbs and fruit juices, creating a variety of lightly sweetened, invigorating and refreshing cold drinks. Traditional yerba mate, sweetened and unsweetened, is available, too, if you like your tea straight up. These 16-ounce drinks are great for putting a little zing in your day!
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Madhava Agave Nectar
 In the high desert plains of Central Mexico, aguamiel - juice of the agave plant - has been a source of sustenance and vitality for the native Otomi people for centuries. Now it's also used to produce a delicious sweetener - agave nectar. Certified organic and kosher, it tastes great in hot and cold drinks, baked goods, smoothies, fresh fruit salads or anything that needs a touch of sweetener. Because of its low-glycemic index (32 GI) and trace vitamins and minerals, pure agave nectar is a wholesome alternative to traditional sweeteners, and is considered safe for diabetics.
We invite you to try Madhava Agave Nectar, hand-harvested from live plants by the native people of Mexico's desert. The single flower stalk from the mature, massive agave plant is removed, revealing a bowl-shaped cavity into which the plant secretes the aquamiel. A hollowed-out gourd is used to siphon out eight quarts of this juice twice daily. The liquid is immediately taken to the production facility where an organic, vegan, grain-free enzyme is added, transforming the naturally occurring sugar molecule chains into more simple sugars, mostly fructose and a small amount of glucose.
Agave nectar offers an equivalent sweetness to refined sugar with about half the amount of carbohydrate calories. Also, it does not stimulate digestive insulin secretion, and so is suitable as a sugar substitute for those with diabetes. It is less disturbing to blood sugar levels, and so does not create a "sugar rush." Ask us to show you where to find agave nectar on our shelves and give it a try!
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Refresh with sparkling Prosecco
 When someone mentions bubbly, most people think Champagne. But over the last few years, Prosecco has become one of our most popular sparkling wines. The wine, from the Veneto region in northern Italy, is made from the Prosecco grape. Typically light to medium bodied, it ranges in style from fully sparkling (spumante) to semi-sparkling (frizzante). The dryness of the wines has a range also, but it can be confusing. The driest of styles is called brut, and slightly less dry is called extra dry. Another aspect of the wine is its lower alcohol content. Most Champagne and domestic sparkling wines are in the 12-13% range, while Prosecco tends to be lower by at least 1% by volume. So what you get is a clean, refreshing sparkling wine that is light and fruity, perfect for pairing with appetizers or just by itself on a warm summer day.
Riva della Chiesa Brut
If you'd like to try a Prosecco wine, we recommend Riva della Chiesa. This full-bodied, dry sparkler has copious honeydew character and a fresh, light finish. Clean and fruit forward, it possesses a modestly crisp texture progressing to a lemon and melon finish. Riva della Chiesa Brut pairs superbly with shellfish, pastas and light salads.
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`Jenny, Culinary Coordinator at our Central Market in Mill Creek, offers these recipes to celebrate many of the flavors of summer. Panzanella is an Italian bread salad.
Roasted Sweet Onion Panzanella
6-8 thick slices rustic Italian bread
2 large sweet onions (Vidalia or Walla Walla)
1 large clove garlic, minced
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 cup olive oil (plus extra for onions)
1 pint cherry or grape tomatoes, halved
1/2 cup packed basil leaves, torn by hand
1 (5 ounce) package baby arugula
Salt and freshly ground black pepper
Preheat oven to 450F. Lay bread in a single layer on a baking sheet and brush lightly with olive oil. Toast in oven until golden, 4-5 minutes. Meanwhile, peel and quarter onions, leaving root end intact. Toss gently with olive oil and season with salt and pepper. Roast until tender and lightly browned, 20-30 minutes. Cool to room temperature. Cut out root section to allow onion layers to separate. Cut toasted bread into large cubes. Set aside. In a small bowl, whisk together vinegar, mustard, honey and olive oil. Season to taste with salt and pepper. In a large salad bowl, gently toss together onions, bread, tomatoes, basil and arugula. Add dressing to taste and gently toss. Adjust seasoning and serve.
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Blueberry Hazelnut Crisp
1/3 cup sugar
2 tablespoons flour
4 cups blueberries
2 tablespoons lemon juice
Topping:
1/2 cup hazelnuts, toasted, cooled and skinned
3/4 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
Preheat oven to 375F. Butter a shallow, 2-quart baking dish. In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish. In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs. Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries. Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes. Cool slightly before serving. |
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Lavender Lemonade
- 1 cup sugar
- 5 cups water, divided
- 1 tablespoon dried lavender, or 2-3 tablespoons fresh lavender
- 1 cup fresh-squeezed lemon juice
In a saucepan, combine sugar and 2_ cups water. Stir to combine. Bring to a boil. Add lavender, cover, and remove from heat; let stand at least 20 minutes or up to several hours. Strain and discard lavender. Pour lavender syrup into a pitcher. Add lemon juice and remaining 2_ cups water. Stir to combine. Serve over ice, garnished with fresh lavender flowers. Makes about 3 pints.Using agave nectar ...
- Use light agave nectar in coffee, tea, smoothies and fruit salads. It's wonderful baked in breads, cakes and cookies.
- Amber agave nectar is great on hot or cold cereals, and used like syrup on pancakes, waffles and French toast. It adds a unique punch to barbecue sauce and meat glazes.
- To substitute for refined sugar in your favorite recipes:
Use 2/3 cup agave nectar per 1 cup of sugar called for. Reduce other liquids by 1 fluid ounce per 2/3 cup of agave, to compensate for the natural water content. Then reduce oven temperature 25oF and increase time slightly to compensate.
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July Happenings at the Market
Jun 25 - Jul 1 : Cooking with Kids
Featuring simple recipes and techniques to get your little ones excited about
cooking. Visit our Culinary Resource Center.
Jul 4 : Friday Nights at the Market
Music 6-8:30 pm: Back Porch Blues (Blues/Rock). Dinner served 5:30-8 pm: Grilled Split Chicken. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 9 : Lavender Sale
Locally grown lavender, fresh and fragrant for your garden.
Jul 11 : Friday Nights at the Market
Music 6-8:30 pm: Big River Blues (Delta Blues). Dinner served 5:30-8 pm: Grilled Salmon. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 12 - 13 : Mill Creek Festival
Join the entire Town Center in this celebration of arts, crafts, entertainment
and food. 11 am-6 pm, both days.
Jul 15 : The Berries are Coming!
Local berries will arrive mid-July!
Jul 16 : Late Crop Summer Plant Sale
While they last.
Jul 18 : Friday Nights at the Market
Music 6-8:30 pm: Family Jewels (Upbeat Acoustic). Dinner served 5:30-8 pm: Filipino Pork Inihaw. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 19 : Ice Cream Social
Come sample a delightful array of ice cream treats throughout the Market! Noon to 3 pm.
Jul 25 - 26 : Whole Salmon Sale
We will cut and wrap your whole salmon purchase to your liking.
Jul 25 : Friday Nights at the Market
Music 6-8:30 pm: Blues Union (Jazz/Rock). Dinner served 5:30-8 pm: Blue Cheese Burgers. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 26 : Customer Pancake Appreciation Breakfast
It's our way of saying "Thank you" for your patronage. Complimentary blueberry pancakes, sausage and eggs. 8 am-11 am, while supplies last.
All events subject to change without notice |
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