Homemade Pizza
& Plastic-Free Storage
Make Us Very Happy!

Copywriter Chris Allen

Halloween’s food du jour is mostly cheap chocolates, sweet caramel and something called nougat. But if I’m thinking about food people love, the first thing that comes to my mind is homemade pizza, the delicious treat that’s been bringing kids and adults together at the same table since the dawn of dinner time.

So it’s no accident that we  have several pizza options in our markets this week — plus a killer calzone recipe —  to help you put together a little spooky fun for the little ghouls and ghosts in your life.

Show Me the Dough! Pizza Dough on Sale

Homemade pizza all starts with the dough. We’re excited to feature Our Own Pizza Dough from our Deli on our Big Board Buys for just $1.98! That’s a savings of more than $3 each. Be sure to snag some shredded mozzarella, pizza sauce, or maybe even some green pesto, and you’ve got everything you need.

When it comes to pizza toppings, our Olive & Antipasto Bar is your friend more than ever!

If homemade pizza is already a fixture in your kitchen, we’ve also designed a special recipe to take Our Own Pizza Dough Balls to another level — Ultimate Calzones.

With hot Italian sausage, chopped red peppers, mushrooms and ricotta cheese, this is gooey comfort food that doesn’t skimp on quality or flavor.

 

If you’re a little more pressed for time, but still want to put your personal touch on a pizza pie, now is a great time to save a little money on organic pizza crusts from The Essential Baking Company in Seattle. Made with organic wheat flour, organic extra virgin olive oil and sea salt, Essential’s artisan crusts are perfect for getting a head start on a homemade pie. Save 50¢ on all their assorted varieties. Just add toppings, bake and serve. Boom! Pizza time, baby.

We’ve got more than 30 homemade pizza recipes in our archives. Check ‘em out!

Save Big on Plastic-Free Storage Solutions

Starting Friday, the Stasher line of reusable silicone storage bags (Housewares) are 20% off. In fact, throughout the entire month of November, you can help reduce waste and lower the environmental impact of the kitchen with things like Stasher’s plastic-free bags. Cook, store and freeze!

Stasher Storage Bag th at stands up - about half full of Brussels Sprouts

The “Stand Up” line by Stasher

Their popularity has skyrocketed in the last year or two, much it through word of mouth. I also like their patented seal design, which eliminates the need for lids. Fine by me! My 2-year-old might like rummaging through my cabinet of containers and mismatched lids, but, holy cow, it drives me crazy!

Stasher’s bags are microwave and dishwasher safe, fridge-friendly and committed to the plastic-free movement. All their products are BPA-free, 100% recyclable and made from silica … mostly sand! You can even throw them in the oven and bake up to 400°F. I like to commute by bike at least once per week, so I really appreciate how their compact designs makes it quick ‘n’ easy to throw your lunch in your bag and head out the door. You can even write little notes on them to help you identify your frozen foods down the road.

Stasher – one of the fastest growing companies in the San Francisco Bay Area, has a great story, a noble mission and it’s worth a peek at their website, in my humble opinion.

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Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

Quicke’s Smoked Farmhouse Cheddar: The Quickes have been farming their land in Devon England for 500 years and making clothbound cheese for five generations. So you can bet they know a bit about farming, stewardship and cheesemaking. Mary Quicke, the 21st-century resident cheesemaker has a degree in English Literature and a passion for cheesemaking. And that love of land and all things cheese comes through in every crumbly, tangy bite of any one of her amazing Farmhouse Cheddars.

A wedge and slices of Smoked Cheddar with dried fruit and a halved apple. A fall favorite of mine is the Oak Smoked Cheddar. It pairs so nicely with a crisp new crop apple. As I unwrap a wedge, inhaling the smoky, earthy aroma makes my mouth water knowing that soon I will be closing my eyes and letting bits of rich Devon Fields melt in my mouth. This cheese is an ode to terroir and a symphony of flavors, a hint of horseradish, essence of cream, spicy summer grass and, oh, that big smoky flavor from sitting over oak chips for 3-4 hours. You can close your eyes and almost hear the crackle of the fire. Watching the fall colors of sunset, apples wedged, cheese chunked and Bourbon poured. It doesn’t get any better.

Oh, and that literature degree, it comes in handy as Mary waxes poetic about life on the Home Farm. If ever anyone could make you weep reading about spring grasses growing and hedgehogs burrowing, it’s Mary. Check out her blog – it’s as stunning as her cheese. 

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.

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