Sometimes your special someone deserves something EXTRA special! Nothing says: “I love you” quite like a big, beautiful bunch of fresh-smelling flowers to brighten a room. For Valentine’s Day 2020, we’ve partnered with premium-quality grower Tessa to provide the absolute freshest, highest-quality roses.
Is your sweetheart not really a traditional red rose type? All of our markets have a Flower Shop staffed with friendly and super knowledgeable people who can recommend the perfect flower or custom bouquet. We also offer custom wrapping with craft materials and raffia bows — no charge!
“We always go the extra mile for our customers,” says Kristen, Floral Manager at Ballard Market. “I believe knowledge is power, and I love empowering my customers with everything they need to know to make the best choice for their special events and loved ones.”
You Can’t Just Look – You’ve Got to Touch
With her bountiful knowledge and years of experience managing a floral shop bursting with colorful plants of all kinds, she can quickly evaluate the health of a giant bouquet of roses, testing each bulb by hand.
“Many people judge how healthy a flower is by looking at it. But you need to touch it,” she explains.
Almost like you’re testing a ripe melon in Produce?
“If it feels dense and bounces back, you know it will last longer than a flower that looks really good but feels kind of squishy. That flower won’t be looking good for long.”
These Fresh, Fragrant Roses Last Longer
This week, finding fresh roses before Valentine’s Day is child’s play because of our partnership with Tessa roses. We get fresh roses shipped directly to us instead of letting them waste away in a sorting warehouse for days like most standard roses.
“These roses have about five extra days of vase life and are much more fragrant than standard roses,” Kristen says. “You have to smell them for yourself!”
Floral Category Manager Melanie, who helped forge our new partnership with Tessa, said this arrangement means “a better value for our customers because we’re not just getting the best-graded roses, but they last longer, too.”
Tessa is also an industry leader in cultivating healthy work environments, including strong benefits for employees, high-quality healthcare and access to schooling.
Spokandy Just Dandy as Last-Minute Gift
What goes better with roses than Washington-made chocolate treats? Spokandy Chocolatier (bet you can figure out what city they’re in) makes these giant truffles that are so rich and so flavorful that it’s impossible to eat just one. So let’s get two!
Right now, you can buy one truffle at $2.99 and a get a second for free. Plus, they’re a Bulk Foods item so you can mix ‘n’ match your favorite varieties, crafting the perfect collection for your sweetheart.
Spokandy Chocolatiers takes candy making seriously, making the commitment that “quality will not be sacrificed at any cost.”
For more than 100 years they’ve followed that tradition and it’s served them well. From their location just off I-90 near the Spokane River, they believe they make the finest chocolate in the Pacific Northwest. After sampling a decadent truffle myself, it’s pretty hard to disagree.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
Dorothy’s “Keep Dreaming” Brie: Made at the tiny Kolb-Lena Creamery in Illinois, this ash-coated, soft-ripened little daisy of a cheese is inspired by the farm girl Dorothy Kolb. She was a pioneer in the dairy industry in the 1950s and the first woman to earn a degree in dairy science.
This cheese is as beautiful to look at as it is to eat. The scalloped wheel with its creamy, tangy flavor develops more robust flavor as it ages.
I’ve been putting it on just about every cheese plate I make lately, always with a handful of dark chocolate pieces. Why? Because I love to pop a gooey piece of “Keep Dreaming” into my mouth followed by a hunk of dark chocolate. Mmm, pure heaven!
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.