PCC Taste August 2013

PCC Taste

what's inside > August 2013

From our recipe box

Farm to table

Savor the bounty of Washington and enjoy incomparable freshness and peak-season flavor with this tasty dinner menu.


In season: peaches

Here are a few lovely ways to enjoy the warm and pure sweetness of our local organic crop.


Out for adventure

Whether at home or away, here are tips to make the most of summer, including suggestions for cooking outdoors, roadtrip snacks and more.


Get fresh with chèvre

Creamy, gently tangy, snowy white: fresh goat cheese is an ancient tradition whose versatility makes it always taste fresh and new.


Preserve the taste of summer

If you're wondering what to do with the rest of your peaches, plums, berries and other summer produce, look to your freezer.


Ask the Nutritionist

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.

Navigation

PCC Taste cover
  • Current issue of PCC Taste
  • List of archive articles
  • RSS Feed PCC Taste Feed
  • enews Sign up for PCC e-newsletters