http://www.themarketsllc.comRSS feeds for The Markets LLC60http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/136/Our-Eggs-Are-Local-Safe-to-Eat.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=136http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=136&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/136/Our-Eggs-Are-Local-Safe-to-Eat.aspxYou may have heard about a reported salmonella outbreak at an egg farm in Iowa. The eggs we carry are from Dynes' Broadview Farms in the Skagit Valley.  Our eggs are not connected to this outbreak. You can be confident that the eggs we sell are top quality, fed an all-vegetarian diet and are hormone-, stimulant- and steroid-free. The safety of the food we sell is our top priority.  We are confident in the quality and value of the eggs produced and packed by Broadview Farms. For more information, visit www.fda.gov Thu, 19 Aug 2010 17:56:00 GMTf1397696-738c-4295-afcd-943feb885714:136http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/135/Live-BBQ-Cookoff-This-Weekend-at-The-Market-At-Fairhaven-Meet-the-Deadliest-Catch-Captain.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=135http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=135&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/135/Live-BBQ-Cookoff-This-Weekend-at-The-Market-At-Fairhaven-Meet-the-Deadliest-Catch-Captain.aspxChampionship level barbecue teams from all over the U.S. and Canada will compete at The Market at Fairhaven this weekend, August 7 and 8, for over $7,500 in prize money...and the public is invited to sample the best of the best BBQ.  Special guest Captain Keith Colburn of "The Deadliest Catch" will make an appearance on Sunday. On Saturday, August 7, "Sneak Preview Day", visitors are invited to mingle with the teams, check out their grills and set-ups.  Lunch at the MarketQ All-American BBQ will be available, and a beer garden opens at 11:30.  Live music by Lumpkins from 12:30 to 3:30 and War Cry from 4 to 7 p.m. will kick off the fun, as the tantalizing aromas of pork butt, brisket, chicken and ribs fill the air at The Market, 3125 Old Fairhaven Parkway. On Sunday, August 8, "The Main Event", sampling bracelets for $5 are available so guests can taste and compare entries in each of the categories.  The barbecued items will have been cooking over low heat for several hours, so they'll be ready for sampling. Meet "Deadliest Catch" Captain Keith Colburn of the crab boat "The Wizard": he'll have autographs, photos and prizes.  Relax in the beer garden beginning at 11:30 and enjoy live music by the Marion Weston Trio from noon to 3 p.m.  Stay to watch the judging and see who walks away with top prizes for the best BBQ.  This is an official event of the Pacific Northwest Barbecue Association.  To start off the weekend, join us on Friday afternoon, August 6, from 4:30-7:30, as Bent Grass, a Northwest string band from Glacier, will be performing at The Market, where the MarketQ BBQ opens at 11 a.m. For more information, check out www.pnwba.com Thu, 05 Aug 2010 20:14:00 GMTf1397696-738c-4295-afcd-943feb885714:135http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/134/The-Markets-Walton-Beverage-Whatcom-Community-Foundation-Team-Up-to-Award-26000-to-Local-Nonprofits.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=134http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=134&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/134/The-Markets-Walton-Beverage-Whatcom-Community-Foundation-Team-Up-to-Award-26000-to-Local-Nonprofits.aspxWant to do good in our communities?  Visit our stores in Whatcom and Skagit Counties now through July 15 and submit your best ideas on how to improve your community. The Pepsi Refresh Project, sponsored by Pepsi distributor Walton Beverage, has partnered with the Whatcom Community Foundation to give away $26,000 to local nonprofit organizations in our communities.  Grant ideas on how to improve local nonprofit programs that involve education, heatlh, the arts and culture, food and shelter, the planet and neighborhoods can be submitted at any Market, Cost Cutter or Food Pavilion store. Grant requests must be printed out on the Walton Beverage website form (www.waltonbeverage.com) and returned to any Market store before July 15.  There are boxes at each location to submit grant applications.  Four winning entries will receive grant money for a qualified charity in Whatcom or Skagit counties:  $10,000 for first prize, $6,000 for second, $4,000 for third and $2,000 for fourth. From August 1 through September 6, customers are invited to vote for their favorite grant application.  All applications that quality will be listed at the Walton Beverage website for easy voting.  Winners will be announced on September 13, determined by votes on the website. In addition, there are forms at each store at the Pepsi display for cusotmes to submit an entry for a $250 doantion to be made to the charity of their choice.  Each Friday through September 6, two nonprofit groups are randomly drawn by Cascade Radio Group from all the boxes to win the $250 donations:  one from each county each week.  A total of eight $250 donations will be made during this promotion. Visit www.whatcomcf.org  for more information.  Thanks to our generous partners, Walton Beverage. Cascade Radio Group (for promoting this great giveaway) and the Whatcom Community Foundation.Mon, 21 Jun 2010 17:34:00 GMTf1397696-738c-4295-afcd-943feb885714:134http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/133/Big-Thanks-for-Helping-Us-Help-Little-Olivia.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=133http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=133&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/133/Big-Thanks-for-Helping-Us-Help-Little-Olivia.aspxA very big thanks to all of you who came out to The Market at Fairhaven last Saturday, May 29.  Our fundraiser to help little Olivia Cook, a six-year-old battling kidney disease, raised $10,374! The Market at Fairhaven donated all proceeds from our new Real American BBQ on Saturday to Olivia Cook's foundation, which will help with kidney transplant-related expenses.  Our generous customers not only bought $6,674 worth of MarketQ food --- Carolina pulled pork, Texas brisket and more --- but reached deep and donated an additional $3,700!  Olivia's kidney donor, Danica Kilander, was on hand to thank the hundreds who stood in long lines in cold, wet weather to buy the best BBQ in town and help a friendly, lively little girl.  Thanks to all the store team at The Market, the many volunteers and everyone who donated or helped us spread the word.  You made a big difference! To read more about Olivia's story and fundraising opportunities, visit COTAfor OliviaRC.com  MarketQ will be open all summer long, Fridays through Sundays, at The Market at Fairhaven, from 11 a.m. to 7 p.m.Tue, 01 Jun 2010 18:23:00 GMTf1397696-738c-4295-afcd-943feb885714:133http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/132/Prosser-Food-Depot-Raises-Money-for-Relay-for-Life.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=132http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=132&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/132/Prosser-Food-Depot-Raises-Money-for-Relay-for-Life.aspxProsser Food Depot stepped up to the challenge of this year's American Cancer Society Relay for Life. The store donated a gift card to the Relay, which took place this month.  Team members held a hot dog sale, along with other fundraising activities.  A total of $450 was raised for the Cancer Society's premier event, which celebrates cancer survivors, those fighting cancer, and those who have died from the disease. Like many of our stores, Prosser has been supporting this cause for several years, and we're proud to contribute once more.Thu, 27 May 2010 16:43:00 GMTf1397696-738c-4295-afcd-943feb885714:132http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/131/Enjoy-MarketQ-Help-A-Little-Girl-Live.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=131http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=131&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/131/Enjoy-MarketQ-Help-A-Little-Girl-Live.aspxOn Saturday, May 29 at The Market at Fairhaven, a very special event will take place. The store, introducing its new 18-foot pit barbecue, aka The Texas Beast", will be donating 100% of its sales that day to Olivia Cook. Olivia is the six-year-old child in Whatcom County who will receive a new kidney, and needs help with transplant-related expenses.  How can you help?  Eat our Real American BBQ at The Market, from 11 a.m. to 7 p.m. on Saturday, May 29, only at Fairhaven.  You can savor the smokey flavor of Carolina Pulled Pork, Texas Brisket, KC Spareribs, all the traditional sides and even sweet tea. Olivia's supporters will be there, with t-shirts, a song written especially for Olivia to download and information about her partnership with the Children's Organ Transplant Association (COTA), a national nonprofit that helps juvenile patients who require lifesaving transplants.  Check out the website:  www.COTAforOliviaRC.com to learn more: come to The Market at Fairhaven, enjoy a tasty lunch or dinner, and know you are helping someone who really needs a hand. We are proud to donate all proceeds from Saturday's sales to Olivia.  Our MarketQ barbecue offerings will be going on all summer, every Friday, Saturday and Sunday, only in our Fairhaven store. Mon, 24 May 2010 20:56:00 GMTf1397696-738c-4295-afcd-943feb885714:131http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/130/An-Old-Favorite-is-Back.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=130http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=130&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/130/An-Old-Favorite-is-Back.aspxOr Maybe It Never Left... If you've eaten out recently, you may have noticed the new chef's darling:  grilled cheese sandwiches, accompanied by tomato soup.  True comfort food, but now elevated to a new foodie level. There are even grilled cheese food trucks trundling their way through trendy Los Angeles and probably even New York, offering up melted cheese oozing from thick ciabatta bread, accompanied by a small cup of steaming hot tomato soup.  Satisfying, filling, full of flavor and a complete meal. Are you a purist when it comes to grilled cheese?  Does it need to be yellow (read American, cheddar) cheese, or do you try white (jack, Swiss, comte, gruyere), or one of the fabulous blues (gorgonzola, maytag, Humboldt fog)?  Try experimenting with the fillings, too..maybe adding a fig jam or a wide slather of horseradish and dijon, maybe some sliced cornichons or even a thin layer of carmelized onions...but I digress. The beauty of grilled cheese is in its simplicity.  You only need cheese, bread, a bit of butter for grilling, and you're all set.  Go even simpler with the tomato soup:  some people just heat up tomato sauce and dip their sandwich, though I like more flavor than that.  In any event, the newest trend is all about grilled cheese, and the satisfaction of that quintessential meal.  Make it at home, eat it for breakfast, wrap it in foil to stay warm for a work lunch...it's versatile and inexpensive and can adapt to whatever level of effort you want to put into it.  I'm making myself hungry right now, so it's on to Beecher's No Woman cheese, some seeded wheat bread and a cup of tomato soup topped with parmesan croutons.  Very nice indeed.foodmavenWed, 28 Apr 2010 21:54:00 GMTf1397696-738c-4295-afcd-943feb885714:130http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/129/The-Markets-Stand-Against-Racism.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=129http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=129&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/129/The-Markets-Stand-Against-Racism.aspxThe Markets in Whatcom County joined the YWCA's Stand Against Racism ton Friday, April 30. The Stand is a program by YWCAs nationwide to eliminate racism by raising awareness through this event.  As a participant, The Markets have signed on along with thousands of other businesses and organizations, each sharing a vision of a nation free of racism and discrimination. Although our stand is not open to public participation, we are joining other citizens in this important effort.  For more information on the program, and many suggestions for how you and your family can raise awareness (as simple as reading books about other ethnic groups or speaking up when someone makes a racist remark), go to www.StandAgainstRacism.org Wed, 28 Apr 2010 21:45:00 GMTf1397696-738c-4295-afcd-943feb885714:129http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/128/The-Market-at-Anacortes-Lends-a-Hand.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=128http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=128&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/128/The-Market-at-Anacortes-Lends-a-Hand.aspxOn Thursday, April 22, The Market at Anacortes will offer double the bag rebate:  ten cents rather than five cents, in recognition of Earth Day.  This one-day-only offer will be especially poignant to our customers, since we are dedicating all our bag rebate donations through May 15 to the Tesoro Incident Family Fund.  Following the explosion at the Tesoro Refinery in Anacortes and the deaths of six employees, The Market has been receiving generous donations from community members towards the Family Fund which has been established.  The Market also will be donating food for an upcoming fundraiser. Thanks to all of you who contribute your nickels from our bag rebate program:  it has made a big difference to our recipient, Skagitonians to Preserve Farmlands. (The bag rebate program returns a nickel to customers for each bag he/she brings shopping.  The nickel can be deducted from the total grocery bill at checkout or paid forward to a local environmental group, such as Skagitonians.)Mon, 19 Apr 2010 21:56:00 GMTf1397696-738c-4295-afcd-943feb885714:128http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/127/Food-Slump-Ends.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=127http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=127&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/127/Food-Slump-Ends.aspxI was stuck in a comfortable but boring food slump, eating the same things every week, really eating for sustinence, rather than the pleasure of new and unexpected flavors.   But I finally broke free, and it happened, as you might expect, when I changed my surroundings. On a road trip through the Southwest, inspiration arrived first in the welcome form of a green chili cheeseburger.  There is something about the green chiles grown in New Mexico that really don't compare to any others.  You need to eat New Mexico green chiles a few times to get your mouth used to the increased level of hotness.  When they're draped all over a big and juicy burger, you won't find a better meal. Unless, of course, you happened to visit a small, hole-in-the-wall warehouse where huge barbecues were preparing some of the best beef brisket I've ever had.  Served up with a hearty portion of pinto beans --- no, they're not bland when you add those devilish green chiles --- and you're in serious danger of overeating.  I did, and was sad there were no leftovers. Did I mention the Navajo cheese enchiladas at the former Navajo Nation Inn at Window Rock?  I don't recall the name of the big hotel chain that took over the NNI, but it's still the same great food I had a few years back.  The difference in the Navajo enchiladas or tacos, for that matter, is the base.  No corn or flour tortilla here, but a big, hefty piece of Navajo fry bread, which resembles a pita in shape, but puffs up like a tortilla does when you quick fry it.  The chewy heft of the fry bread makes an excellent anchor for the generous toppings of melted cheddar, sweet corn and beans, chopped onions and fresh shredded lettuce, a couple dollops of "Christmas" salsa ---both red and green, some sour cream, and of course, naturally, plenty of the beloved green chiles. My food gyroscope was happily moving in all directions, sampling blue corn pancakes and chile-dusted pistachios, pecan fudge and sausage burritos, a wonderful quick version of chocolate beignets hot from the oven, and peach-infused lemonade.  I scribbled down a few meals I particularly enjoyed, including a huge salad in Death Valley, made with icy-cold greens, fresh dates, local goat cheese and crispy pumpkin seeds, with a ruby red grapefruit coulis surrounding the very pretty presentation. One last inspiration:  tooling through Moab, Utah on a warm and sunny midday, I stopped at a truck vendor who had set up a wood-fired pizza oven.  He had on offer freshly-prepared pizzas and various soft drinks.  I ordered a four-cheese version with hot sausage, red peppers and proscuitto, and basked in the sunshine while I watched him stretch and toss the dough and expertly prepare the pizza.  He said he had been making artisan pizzas in Alaska, but a job called him to Moab.  The finished product was thin-crusted and bursting with flavors, peppery and rich.  I savored every last bite and still dream about that amazing pizza. Does food taste better when you're away from home?  Probably, but away from home gives you great ideas for tweaking your regular meals.   I returned, inspired once more to create something amazing and different at least once a day. Mon, 19 Apr 2010 17:57:00 GMTf1397696-738c-4295-afcd-943feb885714:127http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/126/Sizzling-Early-Warning.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=126http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=126&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/126/Sizzling-Early-Warning.aspxBarbecue Cookoffs Are Coming This Summer! If you love barbecue --- smoky, tangy ribs, spicy pulled pork, sizzling juicy chicken --- you will want to mark your calendar for not one, not two, but three barbecue cookoffs sponsored by The Markets this summer! The live barbecue cookoff competitions feature over 20 teams, chasing big prize money and the golden opportunity to compete on a national stage.  These two-day events create fabulous smells and even more fabulous food for you to sample.  Is there a better way to spend a sunny summer afternoon? The first is the return of  the Skagit Valley BBQ Championship, which will be held at the Sedro Woolley Food Pavilion on June 19-20.  Last year was the first, and it was a resounding success. The next is the second time around for BBQ on the Border, at The Market at Birch Bay on July 17-18.  The third is a brand new event , The Markets Cookoff, hosted by Sunset Cost Cutter on August 7-8. If you can't get enough barbecue, join us at The Market at Fairhaven for a BBQ Pitmaster Class on May 22.  This 12-hour event, with instructors from Dances with Smoke and Raven's Fyre BBQ, will give you ample info on all aspects of barbecue.  Attendees will prepare four competition meats for judging, too.  Cost to attend is $150 and includes all meat, rub materials and wood for the pit.  Contact Tom Wallin at tkwallin@comcast.net for more details.  If you have a team ready to compete in any of the three events listed above, sign up at the Pacific Northwest Barbecue Association's website: www.pnwba.com  If you're just a person who loves barbecue or just a person who loves good food in a friendly setting, mark your calendars to join us!  Cook on! Fri, 16 Apr 2010 19:29:00 GMTf1397696-738c-4295-afcd-943feb885714:126http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/125/Denim-Day-in-Whatcom-County.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=125http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=125&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/125/Denim-Day-in-Whatcom-County.aspxOn April 23, Wear Jeans for a Reason The Markets' nine Whatcom County stores will again support Denim Day on Friday, April 23. Denim Day is a way to show support for ending sexual violence.  Sponsored by the Domestic Violence & Sexual Assault Services, people are encouraged to wear jeans that day. Why denim?  In 1999, the Italian Supreme Court overturned a rape conviction because the victim was wearing jeans.  The Justices stated that since removing jeans "is impossible if the victim is struggling", she must have assisted the attacker in taking them off, which they felt implied consent. So we're wearing jeans for a reason...how about joining us?Fri, 16 Apr 2010 19:23:00 GMTf1397696-738c-4295-afcd-943feb885714:125http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/124/Relay-for-Life-Teams-Form-in-Our-Stores.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=124http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=124&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/124/Relay-for-Life-Teams-Form-in-Our-Stores.aspxAmerican Cancer Society's Community Fundraiser Underway Relay for Life is a community gathering where everyone can participate in the fight against cancer.  Teams of people camp out and take turns walking or running around a track.  Each team is asked to have a representative on the track at all times during the event, because cancer never sleeps.  We will again sponsor several Relay teams in our communities where we have stores.  This 24-hour event is much more than an event:  it's a commitment to raise awareness of cancer prevention, early detection, treatment and patient support.  Relay raises money to help prevent cancer, save lives and diminish the suffering from this dread disease. Our Markets-sponsored teams will have bake sales, golf tournaments, sell t-shirts, used books and videos and much more to raise money for Relay.  In addition, where we have teams of employees, friends and families, we will also provide in-kind sponsorship through a generous food donation. Our teams are forming at Arlington Food Pavilion, Moses Lake Food Pavilion, Sedro Woolley/Mt. Vernon Food Pavilion, Lynden Food Pavilion and Whatcom County stores (Cost Cutter, Market at Birch Bay/Fairhaven).  All our stores will sell sun and moon decals for $1. Our teams will also make available luminarias, These light the way under the stars to remember those lost to cancer, those fighting cancer and those who have fought cancer and won.  The ceremony of light is one of the most moving parts of a very moving event. Here are the Relay dates in communities in which we have stores: Wenatchee Food Pavilion (May 14-15) Prosser Food Depot (May 15-16) Everett Cost Cutter (May 22-23) Moses Lake Food Pavilion (June 4-5) Arlington Food Pavilion (June 4-5) Wapato Intl. Market (June 5-6) Sedro Woolley/Mt. Vernon Food Pavilion (June 5-6) The Market at Anacortes (June 18-19) Lynden Food Pavilion (June 25-26) Cost Cutter/The Market at Birch Bay/Fairhaven (July 9-10) Selah $ave-On-Food$ (August 7-8) Join us, and many others in your community, and take a lap with us at your local Relay for Life.  You will see friends and neighbors, your local businesses and their employees, taking a stand against cancer and making a difference. Mon, 05 Apr 2010 19:20:00 GMTf1397696-738c-4295-afcd-943feb885714:124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/123/MDA-Shamrocks-Against-Dystrophy-Thank-You.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=123http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=123&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/123/MDA-Shamrocks-Against-Dystrophy-Thank-You.aspxOur amazing customers and amazing front end team at our stores really made an impact with this year's Muscular Dystrophy Association Shamrocks Against Dystrophy promotion. We raised $12,391 over four weeks!  This donation will pay for 15-plus kids with one of the muscular dystrophy diseases to attend a free one-week summer camp at Lake Stevens, WA.  This camp allows kids with limited mobility the opportunity to enjoy a wide variety of camp activities without barriers.  Our shamrock top-selling checkers will have the opportunity to attend VIP day at camp in August and also appear on the Labor Day telethon. We appreciate your generosity and your partnership with us again this year.  Over the past ten years, our company has raised over $100,000 for MDA, and most important, the young people afflicted with the various dystrophies.Mon, 05 Apr 2010 18:55:00 GMTf1397696-738c-4295-afcd-943feb885714:123http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/122/Green-Days.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=122http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=122&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/122/Green-Days.aspxIf you celebrate St. Patrick's Day in a food -or drink-related way, you are probably happy to see corned beef, cabbage and potatoes on display and on sale in your favorite grocery store. For many years, I prepared a traditional  meal of boiled and then baked corned beef, a colcannon mash of cabbage, leeks and potatoes, a hearty whole wheat soda bread, and an apple-based dessert, either pie or cake.  Served up with Guinness or similarly full-bodied stout and concluded with a brisk Irish coffee, this meal, Americanized throughout the years, was the go-to for St. Pat's Day.  When I visited ireland, I realized that many of these dishes and flavors were present on pub and restaurant menus, in Irish homes and b and b's, but there is much more to Irish cuisine than this meal. There is a food renaissance going on in Ireland today that takes cooks far beyond boiled root vegetables.  Ireland is an island rich in local foods grown, caught or produced.  For example, you can enjoy small artisan cheeses, in fact, over 170 varieties, many of which you can only taste when you're in the neighborhood.  With some of the largest inland lakes in Europe, Ireland produces amazing trout, pike and eel, salmon and perch.  The ocean surrounding the country offers up mussels, oysters, shrimp, lobsters and lingcod.  You probably get the idea by now that Irish cooking has a wealth of fresh items from which to select, and new Irish cooking today works very hard to prepare these fresh foods in  a simple, flavor-packed way.  You can certainly find underseasoned or foods fried to oblivion in some places, but more and more, Irish cooking is embracing its rich resources.  And a word about dessert in Ireland.  Updated apple tartes with creme fraiche, a cherry and dark chocolate cheesecake, a plum compote with honey and ginger ice cream, even a rhubarb and yoghurt trifle...these are some of the ways inventive Irish cooks are ending their meals with a flourish. So on March 17, when you think about serving an Irish feast, come to the supermarket, choose what's in season and consider cooking outside the box (maybe it's outside the perception) and deliver a meal for friends and family that celebrates all the best of Irish food today.  (As for my meal, I am strongly considering a wilted cabbage salad with some Irish cheddar, barbecued salmon with a simple shallot and white wine sauce, champ, a potato mashed with green onions, oatmeal muffins stuffed with bits of apple, and a delicious rhubarb and meringue tart...just because I adore rhubarb.)  Don't forget the stout and the whiskey, either! For some great new Irish recipes (described above), check out "Gourmet Ireland" by Paul and Jeanne Rankin. foodmavenWed, 10 Mar 2010 21:30:00 GMTf1397696-738c-4295-afcd-943feb885714:122http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/121/The-Markets-Raise-Over-14000-For-Haiti-Relief.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=121http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=121&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/121/The-Markets-Raise-Over-14000-For-Haiti-Relief.aspxTo help with the massive relief efforts in earthquake-devastated Haiti, employees and customers of The Markets raised $7,325 over a two-week period last month. Through an innovative partnership with the Western Union Foundation (which has services in several of our stores), a one-for-one match was made, resulting in a total of $14,650.  This donation was made to the American Red Cross's Haiti Relief Fund.  Customers and team members made donations at the time of checkout, and gave generously. The Markets thank the Western Union Foundation for the opportunity to receive a match, and maximize the donation of hundreds of customers in Washington.Mon, 01 Mar 2010 21:02:00 GMTf1397696-738c-4295-afcd-943feb885714:121http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/120/Well-Its-Actually-Good-For-You.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=120http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=120&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/120/Well-Its-Actually-Good-For-You.aspxOr So I Tell Myself... Taking in the Vancouver Olympics could mean taking in all the wonderful ethnic dining choices in trendy, worldclass Vancouver. But I'm talking about a treat I've dismissed before, and now I've circled back and become an enthusiast.  We're talking chocolate-dipped apples, and we're talking about the juiciest, freshest-tasting Granny Smith green apples, coated in milk chocolate.  Or dark chocolate.  Or first dipped in caramel.  How about chopped almonds and coconut on top of all that?  Cinnamon red hots lavishly melted all over?  Chocolate candies, jimmies, sprinkles, gummi bears.  Bite into the crunch and savor the smooth coatings. Let's not forget the cute chocolate beavers, a Canadian symbol, with lush dense dark chocolate teeth and a cute face, or the football in white chocolate with all kinds of frosting decorations.  All these treats come on a stick, easy to eat as you stroll along Robson Street or Granville, making your way through the crowds to the Olympic sites.  I think you could make a dipped apple at home pretty easily, and decorate it however you like.  There were gold, silver and bronze medallions on some apples, too.  Judging by the lines out the door of this particular candy shop, the apples were like gold. All I could think is how healthy this snack is, compared to what I might have eaten.  An apple, right, and the chocolate just makes it cross over to dessert treat.  Oh, Canada...you had me at first glance, and I plan to return for more!foodmavenMon, 22 Feb 2010 21:50:00 GMTf1397696-738c-4295-afcd-943feb885714:120http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/119/A-FoodCentric-Time-of-Year.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=119http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=119&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/119/A-FoodCentric-Time-of-Year.aspxRed Rice and Beans...Peking Duck...Dark Chocolate? There is a  trio of foodie opportunities if you like to cook according to the season and the event (and I do). Yesterday marked the Chinese New Year, the Year of the Dragon.  I had the great opportunity to watch a master chef prepare a Chinese New Year feast, and it was memorable.  From the Peking duck to the Winter Wolfberry Soup, the Coconut Pudding and the poached whole fish, the Chinese pancakes and a crisp Pinot Grigio, there was some excellent eating and lots of cooking tips, as always. I immediately prepared the Winter Wolfberry Soup.  The smell of the simmering broth, with hefty slices of ginger, onions and mushrooms in a chicken-based stock, perfumed the house.  Once done, fat skimmed and chicken removed, I followed the chef''s instructions and chopped the chicken into small pieces, added green onions and sliced mushrooms, some crunchy water chestnuts, goji berries,tiny bits of winter melon and a dash of red pepper.  On a chilly and dampish Northwest afternoon, it was completely satisfying.  I will try the duck next, and am confident that the end result will be equally delish. Next up, Valentine's Day.  I like to make a memorable and easy meal that includes favorites, rather than going out to a restaurant.  It seems more relaxing, and by now, you have probably figured out I'm a little persnickety about my food.  Following my usual pattern, I focused first on dessert.  I like to know what the dessert is in advance, so I can build my meal around it.  If that sounds counterintuitive, so be it.  I like dessert!  Being Valentine's Day, I had to prepare something chocolate.  I opted for chocolate-dipped strawberries, but then decided to make a big batch of deep chocolate cupcakes with chocolate buttercream frosting.  Can I just say that the frosting was the very best ganache I've every tasted?  Three sticks of butter, a cup of heavy cream, confectionary sugar, vanilla and nine squares of semi-sweet chocolate made this the frosting you could really just eat on its own.  But on the cupcakes...ah, totally satisfying and  deeply, darkly rich.  I skipped the chocolate-dipped strawberries and just served them sliced in a nice dish.  The rest of the meal: mahi mahi lightly grilled and sharply seasoned, a fresh baked Idaho potato and some of the new asparagus in a ponzu-based (citrus and soy) sauce completed a basic, but just right meal.  There was a green salad, too, with a sprinkling of slivered almonds and small slices of clementines. Now it's on to tomorrow's Mardi Gras meal, supposedly the excess before the minimalism of Lent begins.  I am thinking of red beans and rice.  It's another hearty choice, it lends itself well to lots of spices, like file powder,  to make the flavors really pop, and you can toss in sauteed celery, onion, carrot, okra and even some greens if you want.  Now, if you add a big and bold spicy sausage, your Mardi Gras, or Fat Tuesday meal is ready to rock those taste buds.  Bread pudding is a traditional New Orleans favorite, but I've got more of those smooth chocolate cupcakes secured at home. This is a food-centric time of year, and it comes at the right time, when we're about ready to leave winter behind and longing for some warmth.  Take a leap with the three February celebrations with your menu and see if it doesn't brighten up those grey mornings. foodmavenMon, 15 Feb 2010 21:28:00 GMTf1397696-738c-4295-afcd-943feb885714:119http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/118/MDA-Shamrocks-Against-Dystrophy-Begins-Today.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=118http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=118&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/118/MDA-Shamrocks-Against-Dystrophy-Begins-Today.aspxHelp Local MDA Kids Attend Camp This Summer You may recall seeing the green shamrocks in The Markets and other retail stores and restaurants around this time of year.  For the ninth year, The Markets will be hosting MDA Shamrocks Against Dystrophy in each of our stores.  (MDA stands for Muscular Dystrophy Association) Your checker will ask if you'd like to "buy" a green shamrock for $1, a gold one for $5 or a platinum one for $10.  The money raised in our stores will help send kids to a week of camp at Lake Stevens, Summer camp offers a host of activities specially designed for young people who use wheelchairs or have limited mobility.  Activities include swimming, boating, baseball, horseback riding and talent shows, all at no cost, thanks to fundraising campaigns like Shamrocks Against Dystrophy. The money you donate also supports several local MDA programs in our communities.  These include support groups for those with muscular dystrophy and their families, research for cures at the University of Washington and Fred Hutchinson Medical Center, as well as free loaner items, such as wheelchairs, and financial support to repair necessary equipment.  There are two MDA clinics, one at Children's Hospital in Seattle and one at the University of Washington, both supported by fundraising. In western Washington, MDA serves over 2,000 children and adults affected by the 43 different types of neuromuscular diseases.  These diseases are characterized by a progressive degeneration of voluntary muscles.  Two of the more familiar diseases include amyotrophic lateral schlerosis (Lou Gehrig's disease), and Duchenne muscular dystrophy, Entertainer Jerry Lewis has raised millions of dollars through a Labor Day Telethon for many years, focusing on MDA.  As a voluntary health agency, MDA receives no government funds and its work is dependent on donations from the communities it serves. So when your checker asks if you'd like to buy "Good Luck for a Buck", remember your dollar, five dollar or ten dollar gift can go a long way to help someone whose mobility is limited.  You can make a difference for families right here in our communities.  For more information, check out www.mda.org   The Shamrocks Against Dystrophy campaign runs through March 17.Mon, 15 Feb 2010 21:01:00 GMTf1397696-738c-4295-afcd-943feb885714:118http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/117/Customers-Open-Their-Hearts-to-Help-Haiti.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=117http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=117&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/117/Customers-Open-Their-Hearts-to-Help-Haiti.aspxThe Markets wants to thank you, our loyal and generous customers, for your donations to the American Red Cross Haiti relief fund. Over the past four weeks, you have reached deep and donated a total of $7,325!  We want to thank our amazing front end team, who asked their customers if they wanted to add a little bit to their grocery bill to help the victims of Haiti's devastating earthquake. But the donation won't end there:  our partners, Western Union, offered to match our donations one for one through their nonprofit arm, the  Western Union Foundation (foundation.westernunion.com ). So that means that we have collectively raised $14,650!  This is exactly why we think we have the best customers anywhere!   Thank you! Mon, 15 Feb 2010 20:53:00 GMTf1397696-738c-4295-afcd-943feb885714:117http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/116/Is-the-Superbowl-Really-About-Food.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=116http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=116&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/116/Is-the-Superbowl-Really-About-Food.aspxWell, Not Completely, But Food's a Big Part... Another Sunday, another Superbowl.  In the heart of winter, here comes the Superbowl, just when we turned our thoughts to basketball, the baseball hot stove leagues, and this year, the Vancouver Winter Olympics, football takes center stage once more. Superbowl parties and get-togethers are a big part of the day, and the tried and true foods include chips, dips, wings, beer, chili and the entire snack food category.  You don't want to give up valuable time away from the game to prepare lavish meals, but the timing of the game, beginning at 3 p.m., means it's before dinner but definitely after lunch.  Snack time, or can it be more? If I'm feeling lazy, it's quite enough to soften a block of low-fat cream cheese and mash up some minced garlic for a chip dip that's ridiculously easy and irresistible.  You can partner it with another cream-cheese based dip, this time with pimento-stuffed green olives, all chopped up, with a good bit of the olive liquid added to the mix.  It's very salty, but if you love olives (and I do), it doesn't last long.  Chicken wings are a great addition to the food feast, too.  My take on chicken wings is that our stores do them much better than I can:  apricot sauce, buffalo sauce, plenty of meaty bites per wing...I'd rather buy them and heat them up than go to all the trouble of preparing them at home.  Less expensive, too! This year, I'm thinking of food inspired by the two teams.  New Orleans is so food-rich I don't know where to start.  How about a Sazerac, a rum-based kind of elegant drink, to accompany a batch of light and powdered sugar beignets, or donuts you can prepare in advance?  A thick, lavishly loaded gumbo can be simmering during the game and accompanied by homemade corn bread.  Gumbo is such a great filling meal in itself.  You include chicken, spicy andouille sausage chunked up, celery, lots of okra (a vegetable that inspires lust and hate equally), file powder,(a special Creole spice mix,) maybe some crawfish or shrimp, pinto beans, and topped over white rice.  You couldn't find a more filling dish than gumbo, or one more iconic to New Orleans. But if you lean towards Indianapolis, you must celebrate the foods of the Midwest.  We're talking beef here:  slow-cook a pot roast or beef short ribs with big winter vegetables like parsnips and turnips and winter onions, in a liquid braising that includes some garlic olive oil, a vibrant red wine and a dash of worcestshire sauce or dried onion soup mix.  Freshly baked bread and beer, of course, followed by an old-fashioned apple pie topped with cheddar cheese, take this choice home. Either of these two options will fill your home with wonderful aromas, pique your guests' appetites, and require very little of the cook-in-charge, who has wisely done his or her shopping and prep work before the game begins.  The cook can rest and enjoy the game, because the food is about as easy as it comes.  I love the spicy, French-inspired foods of New Orleans, but I'm a Midwesterner at heart, so I'll be choosing the beef option this Sunday.  It's going to be short ribs, cooked until the meat just melts off the bones, accompanied by some paprika-seasoned fingerling potatoes and a nice little formation of fresh sauerkraut.  There will be carrots and parsnips pureed on the side for color and flavor.  Of course, we'll be so full of snack foods that we may find ourselves eating most of this the next day!foodmavenThu, 04 Feb 2010 19:36:00 GMTf1397696-738c-4295-afcd-943feb885714:116http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/115/Those-Nickels-from-Reusable-Bags-Really-Add-Up.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=115http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=115&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/115/Those-Nickels-from-Reusable-Bags-Really-Add-Up.aspxThe Market at Anacortes was proud to present Skagitonians to Preserve Farmlands (www.skagitonians.org) with a check for $2,182.20 recently. This amount reflects the many, many nickels our green-spirited customers have donated at The Market.  Every time a customer brings his or her own grocery bag, there is the option of having a nickel deducted from the grocery bill at checkout...or donating that nickel or nickels (depending on how many bags used) to Skagitonians.  Skagitonians is a nonprofit group that protects farmers, farming and farmland in Skagit County.  We have partnered with them for several years, and our customers in Anacortes clearly see their value, leading the way with little donations that really make a difference. We offer a "pay it forward" nickel rebate for using your own grocery bags at each of our stores.  The nickels in each store go to a different, local nonprofit environmental group.  It's the perfect win-win:  the environmental organization receives much-needed funds and we all work together to reduce the number of plastic or paper bags we use.Wed, 03 Feb 2010 19:05:00 GMTf1397696-738c-4295-afcd-943feb885714:115http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/114/Polenta-Has-Its-Day.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=114http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=114&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/114/Polenta-Has-Its-Day.aspxA woman "of a certain age" stopped me as I was unloading groceries to check out last week,   She somewhat apologetically asked me what I was going to do with that round, sausage-looking vacuum-packed yellow stuff called polenta.  "Is that what we used to call corn meal mush?" I told her I thought it was one and the same.  In the form I was purchasing, it was already cooked and just needed to be reheated.  Sort of the fast-food approach to mixing corn meal and water and frying it until it's somewhat firm, then baking it off. I had some big plans for my polenta.  I purchased a basil- and garlic-infused version, and thought I would top it with several new and familiar vegetables, such as collard greens and leeks, maybe some red cabbage and a few slivers of mushrooms.  I would sautee the vegetables and bake the whole thing. But when I got ready to cook, I rooted through the frig and found I had a lot of fresh spinach and some shallots.  So I sauteed those in garlic olive oil and added something else I found, some proscuitto.  A container of half-used ricotta inspired me to a lasagne-like concoction.  I sliced the polenta fairly thinly, added the spinach mix, then spread some creamy ricotta over that, and a fat dollop of red sauce and a sprinkling of parmesan.  Another layer of the polenta, and I baked it for about 20 minutes. What terrific flavor!   The whole thing was surprisingly light and yet each separate contributor could be identified and enjoyed.  I was pleased with the end result, and realized that it was infinitely adaptable to whatever was available.  My version was a riff on a traditional lasagne, but you could add almost anything between the layers of polenta.  If you used straight polenta, it could be a great vehicle for something like rice or what used to be called Indian pudding (a molasses-based dessert). Speaking of, the polenta baked in a way that made it seem superior to traditional noodles.  It had more flavor and substance, and was an interesting and different choice.  For a tired palate in late January, it was a warm and unexpected guest at my dinner table.  Note to self:  try different ways of using polenta...it's a great carb choice.  And you can go basic and purchase corn meal and follow the directions to produce your own polenta, too.  It's a great budget choice, too. foodmavenWed, 27 Jan 2010 21:53:00 GMTf1397696-738c-4295-afcd-943feb885714:114http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/113/MidJanuary-Doldrums.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=113http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=113&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/113/MidJanuary-Doldrums.aspxI'm all fooded out.  I am completely ready for the first slender bunches of asparagus, the tartly delicious flavor of rhubarb (I admit I'm crazy about rhubarb), the early berries to make their way to my store.  I want spring food! I am tired of winter food, though it's only January.  Must be the post-holidays let-down, the food extravaganzas and celebrations that start in November and continue right up to the New Year.  Maybe it's because the weather is unseasonably bright and warmish, but the usual heavy dishes of chili, pot roasts, stuffed chicken breasts, casseroles just don't seem especially appealing.  I want rosemary lemonade, not marshmallow hot chocolate! New inspiration is needed.  My experiment with broccoli rabe in pasta was well-received and a nice change from the usual spinach I add to the mash-up.  The kale, the long-living kale, was neatly sliced along its tough spine and chopped into bits.  I sauteed it with some sliced garlic in olive oil, and added fresh green peppers as it softened up.  It didn't really shrink like spinach does, but retained its curly-tipped shape and volume.  I panicked a bit and added tamari sauce right at the end of the cooking, when I noticed some of the leaves were turning a little brown.  Overall, it was a nice side dish, and the peppers added a good crunch.  Jalapenos or even roasted red peppers would be good, too.  So, attitude adjustment.  Parsnips, turnips, more of those mysterious greens are going to find their way into my fridge as I continue to cook seasonally.  Putting together a thick-ish and full-bodied stew with some of these elements is my new challenge.  And just to show that cold-season flavors can be compelling...I had a lighter-than-air buckwheat crepe yesterday, stuffed with chopped mushrooms, onions and sauerkraut, of all things.  It was tangy, laced lightly with some kind of delicate cream sauce, and so completely right for the winter.  Finally, all this talk of what kind of food I want to eat right now circles me back to the people of Haiti.  Having food choices is such a privilege in many of our lives, and it's time for me to share that privilege.  Maybe you, too.  www.americanredcross.org foodmavenWed, 20 Jan 2010 22:20:00 GMTf1397696-738c-4295-afcd-943feb885714:113http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/112/Help-Hospice-House-in-Whatcom-County.aspx#Comments0http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=124&ModuleID=547&ArticleID=112http://www.themarketsllc.com/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=112&PortalID=0&TabID=124http://www.themarketsllc.com/Eat/Recipes/tabid/124/articleType/ArticleView/articleId/112/Help-Hospice-House-in-Whatcom-County.aspxSpecial Coffee Sold at The Market at Fairhaven When you're brewing your own coffee, consider a way to help a worthy organization.  The Market at Fairhaven is selling Hospice House coffee at its checkstands.  The coffee, sold for $11.99 per pound, will benefit Hospice House in Whatcom County. Hospice House, located at 2806 Douglas Avenue in south Bellingham, broke ground last fall.  The House will provide comfort for the dying and help preserve dignity at the end of life.  The first patients are expected later this year. The coffee is available in either whole bean or ground. But don't wait:  supplies are limited!   For more information about Hospice House, go to www.WhatcomHospiceHouse.org Wed, 20 Jan 2010 22:10:00 GMTf1397696-738c-4295-afcd-943feb885714:112