PCC Taste June 2012 | PCC Natural Markets

PCC Taste June 2012

PCC Taste

what's inside > June 2012

From our recipe box

Burger bonanza

When summertime rolls around, nothing beats a great burger, topped with your favorite condiments. We have options for the meat lover to the vegan.

Welcome summer

Summer in the Northwest is fleeting but oh-so-magical. Savor every moment of sunshine and balmy, salty breezes with best bets for fun and tips and tricks for favorite summertime eats.

Favorite melting cheeses

What could top the satisfaction of a perfectly grilled burger? A perfect layer of cheesy goodness nestled between patty and bun, of course!

Sipping cider

Like fine sparkling wine, hard cider is an ideal accompaniment to a vast array of cuisine. Discover three of our favorite, local cideries and get pairing ideas.

Top 10 allergy remedies

Find seasonal relief with help from natural products in our health and body care department.

Ask the nutritionist

Learn about the health benefits of pasture-raised foods.

Relishing radishes

Explore appealing ways to prepare these peppery, rosy roots, which arrive fresh to PCC from Full Circle in Carnation, Wash.

In the kitchen with Lynne

Try our recipe for Upside-Down Brown Sugar Torte with Early Summer Fruits — it's the perfect reason to indulge your sweet tooth!

Crazy for condiments

From ketchup to salsa, we've got some new twists on old condiment favorites.

Also in this issue

  • What's in store — Sweet, organic, local strawberries; cream scones and fresh-baked pies; local energy beverages.
  • Vivacious vanilla: five great ice cream picks — Who says vanilla has to be boring? We have outstanding pints to pair with your favorite cake or pie, add to a waffle cone or simply eat alone by the spoonful.
  • Chatterbox — Itching for a fun road trip but can't get away? Look no farther than our Meet our Producers video series!
  • Meet our producers: Firefly Kitchens — Owners Julie O'Brien and Richard Climenhage of locally based Firefly Kitchens are passionate about providing nutrient-dense, naturally fermented, raw foods to their customers.


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