PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Archive for the ‘Staff Picks & Specials’ Category

Emergency Preparedness Event (EP)

August 27th, 2012 by

Join us in September for a special ordering extravaganza. For Co-op owners only, for the month of September, you can stock up for Emergency Preparedness by ordering from the UNFI Buyer’s Club catalog at NO ADDITIONAL MARK-UP and with NO MINIMUM order. Ask at the Member Services Desk for more info. This is the time to purchase a case of those crackers you really love to serve guests, to stock up on tuna, to store grains in case of emergency, and to get great deals!

Local Mystery Bay Chevre Wins Second Best in North America!

August 12th, 2012 by

 

This week marks an incredible moment for Mystery Bay Farm, winner of the silver medal in the American Cheese Society’s 2012 North American Best Cheese Competition.

If you have not tasted this ultra creamy, mild and delicious chevre you must! Considering that there are thousands of chevre producers in North America, Rachael’s cheese shines in the spotlight.

Not only is taste and consistency why this cheese is preferred, the ecological methodology of Mystery Bay’s farming practices makes all of her products superb.

The cheese case at the Co-op has been rearranged to host Mystery Bay’s products at the bottom level in the center. Come and check out the four flavors of fresh chevre (made every week) and the exquisite chevre in basil infused olive oil.

Further Reading and Mystery Bay in the Press

Non-GMO Project Shelf Labels Are Here!

August 5th, 2012 by

You asked for it, and we’ve done it. Using the Non-GMO Project’s verification certification list of products, we’ve labeled our shelves with signage that shows you which products are certified by the Non-GMO Project. Learn how to avoid genetically modified foods by looking for this certification seal on our shelves, and on various product labels. We also have shopping guides available in the store to help you avoid GMO products. You can also read GMO Myth’s and Truths on the Non-GMO Project website.

Concerned about GMO’s? Download our pdf.

Local Raw Sheep Cheese Arrives at the Co-op!

July 22nd, 2012 by

Some of you may know that finding a good raw sheep’s milk cheese is difficult- if we are looking domestically in the U.S.. Spain has a long history of raising mountain sheep and creating beautiful cheeses, and this is where we usually go to look for Manchego, Idiazabal, Petit Basque and others. So when we found the Black Sheep Creamery in Adna, Washington, we were delighted to find many different types of raw aged sheep’s milk cheese! Not only is the farm a small family run business, but the cheese is unbelieveable.

Last week we received a wheel of the Fresh Pecorino, aged only 6 months, this cheese is robust in flavor with a silky smooth texture. Aged Pecorino’s have a strong sharp bite that makes it ideal for cooking pastas, pestos, etc. The Fresh Pecorino cheese can be eated raw with fresh fruits or grated and used the same way as an aged cheese.  Somewhat sweet, somewhat salty, if you love sheep cheese you must try.

This week we will try another raw sheep called Mopsy’s Best. Come to the cheese department for a sample and help support our amazing local farmers in Washington State!

 

 

Food Recall: Napoleon Medium Smoked Oysters

June 10th, 2012 by

Reason: The FDA has just issued a voluntary class III recall on all Korean canned shellfish per their latest constituent update over the weekend to their earlier class II recall on all Korean fresh or frozen shellfish product.

UPC Item # Product Description

13287     3.66 OZ      NAP OYSTERS SMOKED                 041253-003134

0-41253-00312-7 48-312 Napoleon Medium Smoked Oysters 100/3.66oz

0-41253-00313-4 48-313 Napoleon Large Smoked Oysters 100/3.66oz

The Food Co-op does stock the medium smoked oysters and have pulled them off the shelves. The baby smoked oysters are from China – they are remaining on the shelf.

•           Note the other Oysters that come from Napoleon come from China.  13288

 

Four new cheeses and many more to come! La Tur, Seahive, Oregon Blue and Chocolate Stout Cheddar!

May 24th, 2012 by

Good afternoon cheese lovers! Today has been an exciting day for the cheese department, as four new cheeses have graced the cheese case.

After trying out the Hopyard from Rogue Creamery in Central Point, Oregon, we decided to try out some other regular Rogue Creamery cheeses. The Chocolate Stout Cheddar contains chocolate, chocolate malt and Rogue Chocolate Stout from the Rogue Brewery (same brewery that grows the hops for Hopyard). The taste begins with a bittersweet note from the ale, and finishes with a sweet chocolate flavor to compliment the creaminess of the cheddar. Find it next to the cheddars in the cheese case.

The Oregon Blue is the most affordable of all Rogue Creamery Blues, and one they produce all year round. Last fall we brought in a blue wrapped in grape leaves, soaked in pear brandy. The Rogue Creamery comes out with imaginative beautiful cheeses, and this upcoming fall we hope to see it again. For the sake of having delicious handmade blues from Oregon, we now have an incredible Oregon Blue. It is aged in a Roquefort modeled cave for 90 days, creamy and subtle. Find it on the bottom shelf with our other blues!

Seahive is a delicious, rich cheddar rubbed with Redmond RealSalt (found in an ancient sea bed near Redmond, Utah) and wildflower honey (harvested locally near the creamery). This cheese is both savory and sweet, but mostly an incredibly rich cheddar with amazing texture. Come by for a sample!

Last but not least, La Tur has arrived! This cheese has a history of being difficult to find, to ship, and to receive in good quality. We are fortunate to have found a reliable source for this amazing cheese! La Tur is a soft fresh cheese made from pasteurized goat, sheep and cow milk delicately placed in a tiny mold and allowed to age only 10 days. The center is light and fluffy, and gently becomes creamier towards the rind. La Tur is  lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese. Don’t miss it!

 

 

Rogue Creamery’s HOPYARD has arrived!

May 13th, 2012 by

Last week the cheese department received an amazing new cheese from the Rogue Creamery in Central Point, Oregon called HOPYARD! This cheese is made by pressing fresh hop blossoms into the curd and aging for 6 months.

“Hopyard is an IPA malted milk shake with savory texture and buttery finish. The hop petals provide an herbaceous olfactory hit like the first notes from a freshly poured IPA. The layers of sweet brown butter and hazelnuts with slightly old-fashioned buttermilk tones follow.”

The end note is a fresh and detailed floral hop flavor. The hops are grown on the Rogue’s Farm, Château Rogue and the milk is Food Alliance Certified Sustainable Cow’s Milk (rBST free of course!). Come by the cheese department for a sample, and enjoy a one of a kind cheese with your fresh summer IPA’s!

 

Staff Pick: Jose’s Famous Salsa

May 2nd, 2012 by

Jose’s Famous Salsa

“This is by far the best tasting refrigerated salsa I have EVER had. Good to the last drop!

Justine, Front End

Lapin Cherries for 2012

May 2nd, 2012 by

Word has gotten out in our small town. Where will the PT Food Co-op get our Lapin cherries this summer?  YES… the Burgesses of Burgess Orchard in Tonasket, WA have taken their Lapin cherry trees out … yes, ripped from the ground, gone, burned to ashes and returned to the earth!

Years ago, Peter & Mary moved to the Okanogan Valley to retire from the work on boats that they loved so much in Port Townsend. Well, a Gala apples orchard (removed in the fall of 2010) is now gone and the cherry trees have followed. They still have their famous Artic Jay white nectarines; those will show their faces in the Co-op around the end of August, so we can look forward to them.

So, where are we going to get cherries? Will we replace the Burgess’ cherries with another Eastern WA grower/orchardist?  YES, we will be moving down-valley a few miles (about 500 feet down in elevation) to River Valley Organics (RVO). Apple & George Otte have been growing Lapin cherries along with other delicious apple & pear varieties that we have purchased over the past 2 years.

RVO, due to its elevation, has cherries a week to 10 days earlier than the Burgess crop began. Last year we were able to get a few cases of their Lapins and they were GREAT! Yes, the Burgess Lapins have a following and people feel they are (were) the best cherries EVER! I would have to agree, BUT things do change … including people and their preferences … and I feel that as the distant memory of the Burgess’ Lapins begins to fade over time, the Otte’s Lapins will leave a new, lasting impression in our customer’s minds. Any questions, feel free to email me at Brendon@foodcoop.coop!

Bring on Cherry season!

P.S. Thank you to Peter & Mary Burgess for their YEARS of hard work and for bringing the fruits of their labor to our store!

May Cheese Sales and New Exciting Items!

April 25th, 2012 by

Good news! May is a month for Tillamook cheese sales, deep discounts and tasty choices! When browsing your cheese department, you will see five of your favorite cheddars on sale. Sharp, medium, baby loaf, 3 year vintage and 2 year vintage sharp cheddars.

Two great new items just arrived today from Wisconsin and New York! We received two cases of fresh mozzarella from the Crave Brothers in Wisconsin. This company uses 100% green energy produced directly on the farm and supports the surrounding communities with its state of the art bio digester. The mozzarella balls are delicious and on sale for the next month!

           

You will also see the new Coach Farm Aged Goat cheese Grating Stick. This cheese is hand made using milk from their French Alpine herd, in the small Hudson Valley village outside of New York City. It is a perfect size for holding and grating directly onto pasta or salads, and a great alternative for those who love the taste of aged hard cheese, made with goat milk  instead of cow or sheep.

We are always adding new cheeses to the case! Stop by and share your interests with your cheese department, we love to talk cheese!

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