halibut
Try this recipe for Roasted Asparagus and Wild Halibut Salad with Chèvre and Warm Rhubarb Vinaigrette.

Spring fever: seasonal treats

PCC Taste | March 2013

March can be such a tease, with one foot dragging behind in winter when we all want to tiptoe into spring. Bridge the gap with these seasonal treats that help make the upcoming longer days seem a reality.

Fresh from the sea

Wild and sustainable Alaskan halibut begins arriving in our seafood departments this month from the chilly waters to the north. Find cooking inspiration, including a recipe for Roasted Asparagus and Wild Halibut Salad with Chèvre and Warm Rhubarb Vinaigrette.

The sweetest citrus

The longer they linger on the tree, the longer Minneola tangerines and navel oranges compound their sugars for a memorable sweetness.

Don't miss the last of these tangy treats before they're gone. Asparagus begins trickling in this month, too.

Seasonal cheeses

Cowgirl Creamery St. Pat — When spring officially has sprung look for St. Pat, a springtime cow's milk cheese. It's aged for three weeks in stinging nettle leaves that create a lovely pale green rind, a creamy, luxurious interior and a mild nutty flavor akin to artichokes. Available late March

Willapa Hills Farmstead & Artisan Cheese Willapa White — This pure sheep's milk cheese is a springtime tradition from this creamery that raises sheep along the banks of the Chehalis River. Willapa White is wonderful atop crackers, crumbled over a spring salad or melted into a breakfast scramble. Available late March

Springtime ales

Hilliard's Saison is a fine introduction to one of the world's most traditional styles of ale. Crisp hops, a fresh, outdoorsy note and a suggestion of spice make every sip a pleasure. Four-pack 16 oz. cans.

Fremont Spring 77 — Seven choice ingredients, fire-brewed at the Center of the Universe, complete with a tip of the can to Seattle's brewing yesteryear. Darn fine beer, too. Put a "session" (or four) in your spring! Six-pack cans.

More about: beer, cheese, citrus, produce, salmon, sustainable seafood

Navigation

PCC Taste cover