|
|
|
|
|
Just harvested and now back in stock, you'll love our Lemon Thyme. It combines the citrus flavor of lemon with the pungency of thyme. It's wonderful for sweet and savory dishes. Use it the next time you cook chicken or fish, or add some to a vinaigrette. We love it in our easy Lemon Thyme Rhubarb Cake.
|
|
We're excited to do a Pacific Northwest cookbook for our next Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many "Best Cookbook of the Year" lists, Six Seasons highlights the evolving attributes of vegetables throughout their growing seasons - from spring to early summer to midsummer to the abundant harvest of late summer, then ebbing into autumn and, the the earthy mellow sweetness of winter.
Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is considered to be a "vegetable whisperer", and has learned to appreciate every part of the plant and how to get the best from vegetables at every stage of their lives. Each chapter begins with recipes featuring raw vegetables at the start of their season, progressing to sautés, pan roasts, braises, and stews. You'll find such delectable recipes such as Swiss Chard, Leek, Herb, and Ricotta Crostata, Raw Corn with Walnuts, Mint and Chiles and Roasted Radishes with Brown Butter, Chile, and Honey. July in the Pacific Northwest has a gorgeous array of vegetables, and we cannot hardly wait to "eat" this cookbook!
|
|
|
*Sale valid July 13th through July 15th 2018. Sale valid for retail (non-commercial) customers only, limited to stock on hand, and subject to change without notice. Times and dates are US Pacific Time.
|
|
|
|
|
|
|
