PCC Taste August 2013
what's inside > August 2013
Savor the bounty of Washington and enjoy incomparable freshness and peak-season flavor with this tasty dinner menu.
Here are a few lovely ways to enjoy the warm and pure sweetness of our local organic crop.
Whether at home or away, here are tips to make the most of summer, including suggestions for cooking outdoors, roadtrip snacks and more.
Creamy, gently tangy, snowy white: fresh goat cheese is an ancient tradition whose versatility makes it always taste fresh and new.
If you're wondering what to do with the rest of your peaches, plums, berries and other summer produce, look to your freezer.
Our bodies need more potassium than any other vitamin or mineral — more each day than calcium, magnesium, iron, phosphorous and zinc combined!
Also in this issue
- What's in store for August — Local, organic, thirst-quenching watermelons; fruit-filled delights from the PCC Bakery; eco-friendly lunch boxes for back to school.
- Which white wine? — Discover which white suits you best, with help from PCC assistant wine merchandiser Erica Boberg.
- No-cook pasta sauces — Whip up a satisfying supper using pantry staples with fresh, seasonal produce.
- Bulk spotlight — Discover our three favorite nuts and seeds for summer.