After a Florida vacation dodging Hurricane Michael and slogging through smothering humidity, I’m very happy to be back in the Pacific Northwest where the air is as crisp and cool as a Washington apple. And thanks to that brisk air, my thoughts and appetite settle comfortably into the wonderful foods of fall.
Fall for Bakery’s Seasonal Cookies and Breads
After a stroll through our Bakery, you’ll have an irresistible urge to snuggle up with a hot drink and fall baked goods.
Our legendary Pumpkin Chocolate Walnut Cookie, made by our bakers at Central Market Poulsbo, practically have a cult following. Sweet Perrin Bread from The Essential Baking Company, now on Big Board Buys, is naturally sweet with organic pears, figs and hazelnuts. It’s fabulous toasted and slathered with a really good butter or creamy blue cheese or served with pumpkin or butternut squash soup.
With a nod to the Mexican celebration Day of the Dead, Seattle’s celebrated Macrina Bakery
is making Pan de Muerto (bread of the dead) – a sweet, round loaf with orange zest, cardamom and cloves, and a crunchy cinnamon-sugar glaze. Little Rae’s Bakery is creating Halloween cookies that are whimsical, colorful renditions of bats, skulls, pumpkins and more. The kids also will love our caramel apples and pears, and a Halloween Cookie House kit to decorate at home with candy from Bulk Foods – candy corn and gummy witch’s fingers and the like. Perfect for your little ghouls (and boys, too!)
Take a Step Outside Your Squash Comfort Zone
Most of us have had Butternut, Acorn, Spaghetti and Delicata varieties of winter squash, but it’s time to squash old habits and try something new.
Jake at Sterino Farms in Puyallup grows a ridiculous variety for us, including Hubbard, Kabocha, Turban, Carnival and Sweet Dumpling. Many can be used interchangeably in recipes, and all can be halved and roasted with butter or olive oil and your choice of seasonings. Ask our Produce Market staff if you have any questions about the different varieties.
For recipes calling for cooked mashed squash, like Autumn Squash Lasagna, roast it first and scoop out the flesh. For recipes calling for cubed squash, poke holes in the hard shell and bake at 400˚F for about 30 minutes. Let cool a bit, then halve and scoop out seeds and strings. Then you can easily peel the squash and cube it for your recipe.
Or, of course, you can buy it already all cubed up in our Produce Markets. It doesn’t get easier than that.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
MIMOLETTE, the French cheese of Dutch inspiration, is rumored to have been Charles De Gaulle’s favorite cheese.
This is one of my Halloween favorites, and not just because it looks like a big, orange pumpkin. This aged Edam-style cheese with its sweet caramel notes makes a perfect fall snack with sliced apples.
The full round is about the size of a cantaloupe and naturally colored with annatto (a dye from the seeds of the tropical achiote tree) to a deep carrot or orange poppy color under its thick rind.
The rind is edible, but why bother with such tempting cheese paste inside?
Ours is aged approximately 12 months giving it a depth of flavor that’s perfect to enjoy with a good Belgian Ale and a pile of freshly roasted hazelnuts.
Marketing Manager Sue Transeaux joined Town & Country Markets 23 years ago, working in Bulk Foods at the market on Bainbridge Island. She’s always watching for what’s fresh, delicious and inspiring in our markets.