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As millions of sockeye and pink salmon return from the Pacific Ocean to British Columbia’s Fraser River, Lummi Island fishermen harvest them using the ancient art of reef netting – often referred to as the world’s most sustainable method of salmon fishing.
Reef netting, adapted from Native American |
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tradition, consists of a net suspended between two stationary boats. “Spotters,” standing on towers, watch for schools of salmon to swim along the reef and over the net. When a school is observed, the net is quickly pulled up and the salmon are spilled into a netted live well to relax. The fish are then sorted and any unwanted and protected species are harmlessly diverted back into the water.
In addition to avoiding unwanted by-catch, no fossil fuel is used to chase the fish, and there is very little disruption of marine mammals, birds or the environment.
These salmon are among the best tasting in the world. They are very rich in omega-3 oils because they still have the energy (beneficial fats) they have stored for their long journey. This high fat content, as well as thoughtful, careful processing of the fish when caught, makes for rich, succulent flavor.
We are excited to offer you these fresh, delicious salmon this month, while the supply lasts. To learn more about the ecological and historical practice of reef net fishing around Lummi Island, visit www.lummiislandwild.com or see the current issue of edibleSEATTLE magazine |
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6-11 pm
The city of Poulsbo continues its centennial celebrations with a street dance for all ages. Join your neighbors on Front Street for live music provided by local bands, as well as food, wine and beer. Proceeds from the beer garden benefit a sculpture to be placed at Centennial Park. We’ll see you there!
Poulsbo was officially declared a town and held its first City Council meeting on Jan. 7, 1908. Celebrations continue through the rest of this year with the Centennial Park Grand Opening and Music Festival Sept. 13, and a Fall Harvest Festival Oct. 25. |
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Coleslaw is Summer's Salad
Summer without coleslaw is like ... well, like a summer without barbecues. Coleslaw, in its endless varieties from sweet and creamy to vinegary and pungent, is America's classic sidekick to barbecued and outdoor meals. Cabbage salad (koolsla in Dutch) seems to have been around for centuries, but it wasn't until the invention of mayonnaise in the early 1900s that coleslaw became a popular partner to burgers, hot dogs, fish and chips, summer meals, and in some regions, a topping for sandwiches.
There are as many variations to coleslaw as there are cooks. You might say that the only common ingredient is cabbage, because additional ingredients run the gamut from carrots and red cabbage to onions, sweet peppers, jicama, broccoli stalks, pineapple, bacon, bleu cheese, apples, raisins, peanuts and even toasted ramen noodles. Some folks might say that if it's not made with a mayonnaise dressing it's not coleslaw, but others are adamant that traditional coleslaw is made with a vinegar-based dressing. Dressings can also include lemon juice, buttermilk, sour cream, sugar, mustard and a variety of seasonings. Coleslaw recipes also vary in how to cut the cabbage - some call for thin shreds and others thick, some insist that hand-chopping is the only way to go while others recommend using a food processor.
Unless you are committed to always and forever using only your mom's coleslaw recipe, do an online search for coleslaw and you'll find enough variety to match every entree, season, event and mood.
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Washington Wine Month
 Washington State has the ideal soils, extensive sunlight and hot days with cool nights to produce some of the best wines in the world. Although a relatively young wine industry, our state is the second largest wine producer in the US and is ranked among the world's top wine regions. More than 30,000 acres of vineyards produce grapes of consistent quality, resulting in strong vintages of Chardonnay, Riesling, Merlot, Cabernet Sauvignon, Syrah and more every year.
Each August, wineries and retailers participate in Washington Wine Month, a campaign created by the Washington Wine Commission. This is our chance to highlight the incredible wines produced here in our home state. Washington is most famous for world-class red wines, but is also home to award-winning whites.
Columbia Crest H3 Chardonnay
As an example of Washington's spectacular wines, we invite you to try the medium-bodied 2006 H3 Chardonnay. Perfectly balanced, it delivers aromas of tropical pineapple and pear, flavors of tart apples and caramelized sugar, with a seductive coconut-vanilla finish. This vintage recently received a 91-point score in Wine Spectator.
Washington State's famed Horse Heaven Hills (thus the H3 in the wine's name) has been home to the Columbia Crest Winery for more than 20 years. Their winemaker blends innovation and tradition to capture this unique basalt and bedrock terroir, creating wines that highlight the intensity of these grapes. |
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No Watery Coleslaw
When you let coleslaw sit to allow the flavors to marry, the cabbage can release a lot of water. To avoid runny slaw, treat the cabbage with salt. After cutting it, place in a large colander and stir 1/2 cup kosher salt into the cabbage. Let sit over a bowl or in the sink for 30 minutes, and the salt will draw water out of the cabbage to be drained away. Then rinse the cabbage and dry it (in a salad spinner or with paper towels), and proceed with your recipe. You'll have a crunchier slaw without a watery dressing!To Peel a Peach
Dip whole peaches into boiling water for 10 to 15 seconds, then immediately plunge into cold water. The skin can then be easily peeled off. Mayonnaise Magic!
Anyone can make homemade mayo in minutes. And here's a little tip that makes it much easier! Most food processors have this feature specifically for making mayonnaise. You know the food pusher that fits into the chute? On most models, it has a little hole at the bottom. Put the oil into this food pusher and it will drizzle in slowly while blending for perfect, easy emulsification!
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Kim, our Culinary Coordinator at Central Market Poulsbo, shares these delicious recipes to capture some of the favorite flavors of summer.
Grilled Salmon with Fresh Peach Salsa
4 (6-ounce) salmon fillets
Olive oil
Kosher salt and fresh cracked pepper
Heat grill to high. Brush fillets all over with olive oil and season with salt and pepper. Place the fish on the grill and cook for about 2 minutes; turn the fish 45o and cook for 2 minutes more (creates lattice marks). Flip and do the same on the second side. Should be cooked to a medium doneness. Serve with peach salsa.
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Peach Salsa
4 cups peeled and diced peaches
1/4 cup minced cilantro
1 jalapeno (fresh or canned) seeded, ribs removed and minced
1/4 cup minced sweet onion
1/4 cup finely diced red bell pepper
Juice of one lime
1/2 teaspoon minced garlic
Pinch salt
Mix all ingredients together in a medium bowl. Refrigerate for 30 minutes before serving.
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Crunchy Sweet Coleslaw
1 head green cabbage, shredded (or 1/2 head each green and red cabbage)
2 carrots, shredded
6 slices bacon, cooked and crumbled
3 green onions, thinly sliced
1 medium Granny Smith apple, cut into small chunks
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
2 tablespoons milk
1_ tablespoons granulated sugar
1 tablespoon white wine vinegar
In a large bowl, combine cabbage, carrots, bacon, onions and apple. In a separate bowl, thoroughly mix remaining ingredients. Add to cabbage and toss to coat. Cover and refrigerate at least 4 hours before serving.
For easier and quicker slaw, use a 16-ounce package of pre-shredded slaw mix from our Produce Market. |
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The cheese that was part of a food revolution
 French for "goat," chevre (SHEHV-ruh) is a pure white goat's milk cheese with a distinctively sharp flavor. We'll have Laura Chenel Chevre at a great price Aug. 13-26, in our Deli. Choose from plain, herb, pepper or dill varieties, and enjoy!
Goat cheese is well-loved in an array of recipes and dishes, including omelets, salads, ravioli, souffles, pizza, sandwiches, dips and appetizers. But before Laura Chenel began making goat cheese, or chevre, in the early 80s, few Americans had ever heard of it. Chevre had never been made commercially in the US and imported chevre was rare and expensive.
Laura Chenel, a born foodie, was raising goats in the 70s and found that she had more goat milk than she knew what to do with. So in 1979 she traveled to France to study the art of goat cheese production. When she returned to her farm she started making cheese using methods she had learned from the French artisans combined with some ideas of her own. A couple years later she shared her cheese with Alice Waters, owner of Chez Panisse and the mother of America's culinary revolution. Alice immediately put in a standing order for 50 pounds a week. Twenty years later, Laura was selling 2 million pounds of cheese a year and goat cheese had become a well-known and favored food.
In 2006, Laura sold her company to The Rians Group, a French artisan cheese corporation that continues to make her cheese at the same California location, with the same employees, and with the same dedication to quality and tradition. Laura still owns and tends to her 500 goats, all of whom she has personally named and breeds very selectively to produce the finest milk for Laura Chenel Chevre. |
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Washington Harvest Season
 Crops of fruits and vegetables are ripening and maturing all over Washington, and bushels and crates of the harvests are on the way to our Produce Market. During August and September we are excited to offer you a bounty of fresh foods from nearby farms.
Sterino Farms in Fife brings us delicious, crisp green beans, colorful peppers, lush lettuce, cucumbers, cabbage, cauliflower, and sweet, juicy corn. Coming in from other farms around the state will be chili and sweet peppers, heirloom tomatoes, seedless watermelons, peaches, potatoes, cantaloupe, Hermiston sweet onions, nectarines, Bartlett pears and Gala apples. Look for these Washington-grown foods and others through the rest of summer, and taste how good it is to support our state's farmers. |
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Smokin' Summer Deals
 If the long and lazy days of summer aren't enough incentive to come us for great barbecued meals, then these specials should light a fire under you!
July 31-Aug. 3
Free drink with every meal purchase.
Aug. 7-10
$1 off any sandwich.
Aug. 14-17
Buy one sandwich and get a second for half-price.
Aug. 21-24
Save $2 on all dinners.
Aug. 28-31
Buy one side dish, get a second for half-price. |
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Pizza of the Month
Indulge in the Philly Cheese Steak Pizza, made with mozzarella, ranch dressing, steak strips, green peppers and onions.
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August Happenings at the Market
Aug. 1 - 31 : Washington Wine Month
Great values on fabulous Washington wines throughout the month.
Aug. 1 - 31 : All Things Aloe
Cool off with healing aloe vera products from our Natural Resources department. Throughout August.
Aug. 1 - 3 : Ice Cream Sundaes
Create your own sundae with a variety of scrumptious toppings and Dreyer's ice cream!
Aug. 3 : Oh Noodle!
Check out the variety of fresh and dry noodles in our International Market.
Aug. 6 - 12 : Cookie Crunch
Come get your cookies!
Aug. 6 - 12 : Freshly Ground Peanut Butter
Made from CB's fresh-roasted peanuts, $2.99/lb.
Aug. 23 : Happy Birthday Central Market!
We're celebrating 13 years with cake for all.
All events subject to change without notice |
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