|
| |
|
|
| |
|
|
Salmon season - it's a time we Northwesterners rely on to usher in the summer and bring us boatloads of fresh, succulent wild salmon for our grills. This year, however, salmon season has encountered a historic stumble. The Sacramento River Chinook salmon run, one of the West Coast's largest, has
|
 |
collapsed. There just aren't very many fish returning to what had been the most robust and dependable source of Chinook salmon south of Alaska. As a result, all commercial fishing for Chinook salmon along the entire California coast and most of the Oregon coast has been cancelled.
Thus the availability of Chinook salmon - also known as king - will be limited. This will lead to high demand for king salmon, the favored species of a salmon-loving populace. The king salmon that will be on the market will be from Alaskan fisheries which are plentiful but still finite. When demand for any food rises, so do the prices across the board. We don't expect to have shortages of King salmon, but our cost for the fish will certainly rise.
The Alaskan salmon season gets going strong around mid-May with the few weeks of Copper River salmon availability. This fish is renowned as one of the finest eating fish in all the world, firm with muscle and rich with natural oils. As the summer progresses, various other fisheries open in Alaska, including Yukon River, Kodiak, Bristol Bay, Cooks Inlet and Prince William Sound. We'll do all we can throughout the season to have wild salmon available to you. |
|
|
 |
 
Now we know summer is almost here! This year our theme is "smoke and fire," as we'll be grilling food while you wait, and we're lining up great local talent to entertain you while you dine. We'll start the season May 30 and run through the summer, every Friday night 5:30-8:30. All meals are priced at $6 or $7 again ths year- yet another reason to show up every week! Bring your family, pull up a chair and enjoy great food and music with your neighbors.
|
|
|
| |
|
| | | | |
Buttery, Rich, Indulgent California Avocados
 Most California Hass avocados are grown on 60,000 aces between San Luis Obispo and the Mexican border, with San Diego producing 60% of the state's total harvest. Southern California's ideal growing conditions - good soil, proper drainage, abundant sunshine and cool ocean breezes - produce avocadoes that are luscious and velvety.
Many folks consider eating an avocado an indulgence - perhaps because of the fat content of these rich fruits. But not all fats are created equal - while most calories in an avocado are from fat, about two-thirds of those fats are heart-healthy monounsaturated fats. These "good fats" are the same as are found in olive oil, and are associated with a reduced risk of heart disease. Avocados are also high in fiber and a good source of vitamins C and K, potassium and folate.
As true avocado lovers know, there are countless simple ways to enjoy its buttery flesh.
Chop and serve as a garnish on black bean soup.
Spread mashed avocado on crackers and sprinkle with salt and pepper.
Use as a healthy alternative to mayonnaise on sandwiches.
Once cut, sprinkling lemon juice on the flesh will keep it green.
|
|  | |
Grow Your Own Tomatoes
 Whether you want to grow tomato plants for the fun of watching their fast growth, the beauty of the lush foliage, or for the harvest of homegrown tomatoes, now is the time to get some plants in the ground (or pots). Later this month our Flower & Garden Shop will be stocked with gallon-pot tomato plants grown for us by Skagit Gardens in Mount Vernon. These healthy and vital plants will be well on their way to producing fruit for you this summer.
You'll have several varieties from which to choose, including the traditional Early Girl and Sweet 100, and heirloom varieties Brandywine and Black. New this year are Sun Gold, which yields clusters of golden orange, bite-sized and very sweet fruit; and Taxi, which produces bright lemon-yellow, meaty and mild tomatoes. Rounding out our selection is the perfect sauce tomato, Roma; and Patio, ideal for a container or small garden. |
| | |
Know Your Salmon
Steaks are cross-sections of the fish, and are particularly good on the grill because they hold together well.
Fillets are cut from the side of the fish, and offer plenty of crisp skin, which many people enjoy. (Fillets often contain small pinbones, which may be removed with needlenose pliers or strong tweezers.)
King Salmon (aka Chinook)
King salmon is the largest of the salmon species, weighing up to 120 pounds. They have the highest oil content, which is what gives this salmon its rich flavor. Sockeye Salmon (aka Red Salmon)
Sockeyes are the slimmest salmon, and weigh up to seven pounds. Sockeye are valued for their high oil content and ability to hold their bright red color.
Silver Salmon (aka Coho)
Silvers weigh up to 15 pounds, and are the most popular salmon among game fishers. They are known for their orange-red flesh, superior texture and excellent eye appeal. |
| | |
Sharen, our Culinary Coordinator at Town & Country Market, recommends these dishes for a late-spring dinner.
Maple Glazed Salmon
1/3 cup soy sauce
1/3 cup maple syrup
1 teaspoon black pepper
1/2 teaspoon salt
4 (8-ounce) salmon fillets
Lemon wedges
Whisk together the soy sauce, maple syrup, black pepper and salt. Marinate salmon for 30 minutes in this mixture. Remove fish from marinade and place flesh side down in hot skillet or grill for about 2 minutes or until browned. Flip fish and cook skin side down about 10 minutes, or until fish is firm to the touch. Offer lemon wedges to squeeze over the fish. Serves 4
|
Brown Rice Salad with Feta and Pecans
4-6 cups cooked and cooled brown rice
1 cup pecan bits
1 cup crumbled feta
1 small chopped red onion
1 bag (6 ounce) baby spinach, chopped
1 cup sliced kalamata olives
1 red bell pepper, chopped
1/2 cup olive oil
1/3 cup balsamic vinegar
Salt and pepper to taste
In a large bowl, place all of the chopped vegetables and cooled rice. Toss gently to mix. In a small bowl whisk together the olive oil, vinegar, salt and pepper. Pour the dressing over the rice mixture and toss again. Serves 6-8. |
|
| | | |
3-5 pm Saturday, May 10
 We are honored to host John Sarich from Chateau Ste. Michelle as he shares his culinary talents with our staff and customers. As culinary director of the winery, John works to enhance people's enjoyment and understanding of wine and food all over the world through cooking classes, wine and food tastings and special events. In 1980, John founded Seattle's highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran in the Pike Place Market. He has been dubbed one of the nation's "hot new chefs" by Esquire magazine, and the Seattle Times has declared him one of the city's top five chefs. His books "Food & Wine of the Pacific Northwest" and "John Sarich at Chateau Ste. Michelle" continue to inspire cooks across the country. |
| | |
Organic and Quenching Juices
Brothers Ronny and Jimmy Stewart were talking at their family's farmhouse one day about the abundance of non-organic juices in grocery stores. As organic consumers and farmers, they lamented the lack of organic juice choices. Inspired, they grabbed the blender and started experimenting with the organic fruit they grew. From there, they introduced Columbia Gorge Organic Juices to the Northwest.
The family owned Columbia Gorge farm is a leader in sustainable agriculture. It practices "farm to bottle," meaning they get all their fruits from the farms, without middle-men, freezers or tankers.
The Columbia Gorge line of organic juice drinks come in four categories.
Vitatritionals contain the benefits of healthy organic herbs and supplements to help satisfy your body's wellness needs.
Smoothies are smooth and delicious, and include Raspberry Peach, Wild Blackberry, and Mango CoGo.
Satisfiers are quenching and, as the name implies, satisfying. Sweetened with agave, choices include Lemonade and Red Ginger Limeade.
Juice & Blends are an assortment of mixed fruit and vegetable juices including Apple Cider, Carrot Juice Beet Celery Juice and Orange Juice. |
| | |
Secreto Wines
Viu Manent winery is a family owned company in Colchagua Valley, Chile. This month we feature three of its Secreto wines on our Big Board Buys May 14-20. Look for special pricing on the Syrah, Malbec and Sauvignon Blanc varietals.
The viticulture of the Secreto wines uses lesser-known grapes to produce aromatic and fresh-tasting wines. The blends make up a varietal indicated on the label, and 15% "secret blend."
Syrah
Deep purple in color, on the nose this wine shows ample spice, plum and mocha with just a hint of eucalyptus. In the mouth, an attack of boysenberry, currant, fig and bittersweet chocolate gives way to ample yet voluptuous tannins leading to a long, elegant finish. Sensational with lightly seared red meats prepared with floral herbs such as sage and basil. It also combines well with game birds such as partridge, quail and goose along with creamy blue cheeses.
Sauv Blanc
Intensely mineral, smoky notes dominate on the nose backed up by vibrant nectarine and white peach. In the mouth, more exotic fruit such as guava and passion fruit dominate leading to a flinty finish. A bright, zesty acidity imparts excellent structure and length. Ideal on its own as an aperitif but also great with fresh seafood dishes and pasta served with pesto. Or try is with a fresh green rocket/baby spinach salad served with feta cheese, sun-dried tomatoes and kalamata olives.
Malbec
So intense in color it is almost opaque, this wine exhibits a rich nose of black currant, chocolate and black cherry. In the mouth, mocha, leather and licorice flavors dominate supported by a backbone of robust yet supple tannins leading to a long, lingering finish. Delicious on its own or when paired with a lightly seared wild venison. Also great with creamy blue cheeses and spicy chorizo sausage. |
| | |
May Happenings at the Market
May 10 : Deli Meat Sale
Save 25% on meats from our Deli counter, one day only.
May 12 : Copper River Salmon Season Opens
We expect to have the fresh fish within a few days of season opening.
May 17 : Ready, Set, Grill!
We'll have our grills fired up to share our favorite grilling recipes with you.
Come by and have a taste! 11 am-3 pm.
May 21 : Ten Rib Sale
Our Meat Market will have 10 styles of ribs at special prices. Stock up for a weekend of grilling!
May 30 : Friday Nights at the Market
Our popular summer series of great food and live music begins!
Food served 5:30-8 pm, music 6-8:30 pm.
All events subject to change without notice |
| | |
|
|
|
map / mailing lists / job
opportunities / contact
us