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If you’re among the many people who became fans of Smart Chicken©, you know that air-chilled chicken is more flavorful and tender than any other. We’ve switched to a new producer of organic, air-chilled chickens – Mary’s Free Range Chickens. Just as delicious as Smart Chicken, Mary’s chickens are raised in California and don’t travel as far to get to us – therefore, they are less
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expensive and have a smaller carbon footprint.
Mary’s Free-Range Chickens are raised naturally with plenty of room to roam on the Pitman family’s ranch in California’s Central Valley. Rick Pitman named the company after his wife, Mary, who has studied nutrition for 25 years and always seeks out pure, healthy foods – like the chickens her husband and son raise. The birds are raised on an organic, vegetarian, gluten-free diet without hormones or antibiotics.
The air-chilled method means chickens are cooled in processing using cold air rather than the more common practice of placing chickens together in a bath of water. This air-chilled method prevents the absorption of water, which produces a better tasting chicken – since no water is absorbed, the “real” flavor and natural juices of the chicken is preserved. The air-chilled method also saves hundreds of gallons of water every day at the Pitman Farm.
Learn more about Mary’s Chickens and watch a video about the farm at www.maryschickens.com. |
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Join us every Friday night through September for a barbecue and live music. We serve meals hot off the grill from 5:30 until 8 pm, to eat here while you listen to the music or we can pack it to go. All meals are $6 or $7 and include a side and a drink. Our deli also serves tasty barbecue meals. A variety of local musicians perform from 6 to 8:30, offering up blues, rockabilly, jazz and rock. Check out the list of upcoming bands and meals at www.central-market.com. Invite your neighbors and bring the family to Friday Nights at the Market! It’s a great way to unwind after the work week and enjoy a summer evening. |
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Ice Cream Cakes!
Our bakery is featuring quarter-sheet ice cream cakes all month. Choose from three tempting flavors – mud pie, mint chocolate chip, and cookies and cream. The mud pie contains a mocha (chocolate and coffee)-flavored ice cream with Oreo cookie chunks sandwiched between two layers of chocolate cake. The mint chocolate chip is mint chocolate chip ice cream between two layers of chocolate cake. The cookies and cream has Oreo cookie ice cream sandwiched between two layers of chocolate cake.
Our Cake of the Month is the Piña Colada – white cake with a layer of pineapple, coconut and rum mousse fillings, iced in vanilla whip cream and topped with a white chocolate ganache truffle. Save $1 on single layers and $2 on double layers. Have Some Honey, Honey
Curious about how honey is made? Well, honey is formed by worker bees that collect flower nectar and return to the hive. In the hive, bees ingest and regurgitate the nectar a number of times until it is partially digested. It is then stored in the honeycomb where bees fan their wings, creating a strong draft to evaporate much of the water from the nectar. The reduction of water content raises the sugar concentration and prevents fermentation, giving honey a very long shelf life right from the hive to the jar. Honey must not be stored in metal containers because the acids in it react with metal and can become toxic. Airtight glass or ceramic containers are best. Enjoy Bulk Foods honey from Yakima and Willamette Valleys! |
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Madhava Agave Nectar
 In the high desert plains of Central Mexico, aguamiel - juice of the agave plant - has been a source of sustenance and vitality for the native Otomi people for centuries. Now it's also used to produce a delicious sweetener - agave nectar. Certified organic and kosher, it tastes great in hot and cold drinks, baked goods, smoothies, fresh fruit salads or anything that needs a touch of sweetener. Because of its low-glycemic index (32 GI) and trace vitamins and minerals, pure agave nectar is a wholesome alternative to traditional sweeteners, and is considered safe for diabetics.
We invite you to try Madhava Agave Nectar, hand-harvested from live plants by the native people of Mexico's desert. The single flower stalk from the mature, massive agave plant is removed, revealing a bowl-shaped cavity into which the plant secretes the aquamiel. A hollowed-out gourd is used to siphon out eight quarts of this juice twice daily. The liquid is immediately taken to the production facility where an organic, vegan, grain-free enzyme is added, transforming the naturally occurring sugar molecule chains into more simple sugars, mostly fructose and a small amount of glucose.
Agave nectar offers an equivalent sweetness to refined sugar with about half the amount of carbohydrate calories. Also, it does not stimulate digestive insulin secretion, and so is suitable as a sugar substitute for those with diabetes. It is less disturbing to blood sugar levels, and so does not create a "sugar rush." Ask us to show you where to find agave nectar on our shelves and give it a try!
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Refresh with sparkling Prosecco
 When someone mentions bubbly, most people think Champagne. But over the last few years, Prosecco has become one of our most popular sparkling wines. The wine, from the Veneto region in northern Italy, is made from the Prosecco grape. Typically light to medium bodied, it ranges in style from fully sparkling (spumante) to semi-sparkling (frizzante). The dryness of the wines has a range also, but it can be confusing. The driest of styles is called brut, and slightly less dry is called extra dry. Another aspect of the wine is its lower alcohol content. Most Champagne and domestic sparkling wines are in the 12-13% range, while Prosecco tends to be lower by at least 1% by volume. So what you get is a clean, refreshing sparkling wine that is light and fruity, perfect for pairing with appetizers or just by itself on a warm summer day.
Riva della Chiesa Brut
If you'd like to try a Prosecco wine, we recommend Riva della Chiesa. This full-bodied, dry sparkler has copious honeydew character and a fresh, light finish. Clean and fruit forward, it possesses a modestly crisp texture progressing to a lemon and melon finish. Riva della Chiesa Brut pairs superbly with shellfish, pastas and light salads.
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`Jenny, Culinary Coordinator at our Central Market in Mill Creek, offers these recipes to celebrate many of the flavors of summer. Panzanella is an Italian bread salad.
Roasted Sweet Onion Panzanella
6-8 thick slices rustic Italian bread
2 large sweet onions (Vidalia or Walla Walla)
1 large clove garlic, minced
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 cup olive oil (plus extra for onions)
1 pint cherry or grape tomatoes, halved
1/2 cup packed basil leaves, torn by hand
1 (5 ounce) package baby arugula
Salt and freshly ground black pepper
Preheat oven to 450F. Lay bread in a single layer on a baking sheet and brush lightly with olive oil. Toast in oven until golden, 4-5 minutes. Meanwhile, peel and quarter onions, leaving root end intact. Toss gently with olive oil and season with salt and pepper. Roast until tender and lightly browned, 20-30 minutes. Cool to room temperature. Cut out root section to allow onion layers to separate. Cut toasted bread into large cubes. Set aside. In a small bowl, whisk together vinegar, mustard, honey and olive oil. Season to taste with salt and pepper. In a large salad bowl, gently toss together onions, bread, tomatoes, basil and arugula. Add dressing to taste and gently toss. Adjust seasoning and serve.
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Blueberry Hazelnut Crisp
1/3 cup sugar
2 tablespoons flour
4 cups blueberries
2 tablespoons lemon juice
Topping:
1/2 cup hazelnuts, toasted, cooled and skinned
3/4 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
Preheat oven to 375F. Butter a shallow, 2-quart baking dish. In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish. In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs. Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries. Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes. Cool slightly before serving. |
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Lavender Lemonade
1 cup sugar
5 cups water, divided
1 tablespoon dried lavender, or 2-3 tablespoons fresh lavender
1 cup fresh-squeezed lemon juice
In a saucepan, combine sugar and 2_ cups water. Stir to combine. Bring to a boil. Add lavender, cover, and remove from heat; let stand at least 20 minutes or up to several hours. Strain and discard lavender. Pour lavender syrup into a pitcher. Add lemon juice and remaining 2_ cups water. Stir to combine. Serve over ice, garnished with fresh lavender flowers. Makes about 3 pints.Using agave nectar ...
Use light agave nectar in coffee, tea, smoothies and fruit salads. It's wonderful baked in breads, cakes and cookies.
Amber agave nectar is great on hot or cold cereals, and used like syrup on pancakes, waffles and French toast. It adds a unique punch to barbecue sauce and meat glazes.
To substitute for refined sugar in your favorite recipes:
Use 2/3 cup agave nectar per 1 cup of sugar called for. Reduce other liquids by 1 fluid ounce per 2/3 cup of agave, to compensate for the natural water content. Then reduce oven temperature 25oF and increase time slightly to compensate.
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July Happenings at the Market
Jul 4 : Friday Nights at the Market
Music 6-8:30 pm: Hot Box (Classic Rock). Dinner served 5:30-8 pm: Grilled Split Chicken with Potato Salad and Melon. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 5 - 6 : Independence Day BBQ
We're outside grillin' again! Celebrate the good ol' USA with Central Market this year.
Jul 9 : Lavender Arrives
First of the season, fresh and fragrant from Sequim
Jul 11 : Friday Nights at the Market
Music 6-8:30 pm: Scott Lindenmuth Trio (Fusion Jazz). Dinner served 5:30-8 pm: Grilled Salmon with Rice Pilaf and Corn on the Cob. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 18 : Friday Nights at the Market
Music 6-8:30 pm: Grupo Amoroso (Brazilian Jazz). Dinner served 5:30-8 pm: Filipino Pork Inihaw with White Rice and Garlic Green Beans. All meals are $6 or $7 and include sides and a beverage. view schedule
Jul 19 : Taste of Shoreline Event
At Meridian Park Elementary
Jul 23 : Sensational Summer Salads
"Lettuce" show you how great they can be!
Jul 25 : Friday Nights at the Market
Music 6-8:30 pm: Blue (Blues/Rock). Dinner served 5:30-8 pm: Blue Cheese Burgers with Grilled Onions, Tim's Chips and a Pickle. All meals are $6 or $7 and include sides and a beverage. view schedule
All events subject to change without notice |
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Fun and informational cooking classes are held on Wednesdays and Thursdays
(unless otherwise noted) Jul 2 : Condiments from Scratch
From relishes to sauces
1 pm
Jul 3 : Outdoor Grilling Primer
Our pros give you some pointers
6 pm
Jul 9 : Outdoor Grilling Primer
Our pros give you some pointers
1 pm
Jul 10 : Cool Beans!
Snazz up your summer with our unique bean selection
6 pm
Jul 16 : All About Blueberries…
Power-packed, delicious goodness
1 pm
Jul 17 : Kitchen Cabinet Cooking
Basics you should have on hand
6 pm
Jul 23 : Salad Days
Make your own fantastic dressings!
1 pm
Jul 24 : Salad Days
Go gourmet with greens
6 pm
Jul 30 : Cooking with Beer
Because beer is food, too!
1 pm
Jul 31 : Chicken 101
Wake up that tired bird!
6 pm
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