Posts tagged “Puyallup”

Here in the Pacific Northwest, fall vegetables are some of the best. The mostly mild winters mean a variety of cold-weather vegetables grow well. Squash like pumpkins and root vegetables like sweet potatoes are nutritious and tasty. And cooking during the cooler months usually revolves around warm comfort food! These veggies are easy to cook up for a healthy and satisfying meal or snack any day.

Fall Vegetables at Tacoma Boys

Fall vegetables like butternut squash, brussels sprouts, and potatoes might be first to come to mind. But there are a variety of other related vegetables to choose from. As far as cooking goes, “tubers” is a term for root vegetables like carrots and potatoes. These vegetables grow from the plants’ roots and otherwise underground. Many fall vegetables like tubers are hard and need to be cooked to a softer texture to be enjoyed. Gourds are similar: This species of vegetable includes squash like pumpkin. But some gourds are much too tough to eat — Decorative pumpkins in funky shapes might come to mind when you think of gourds. You can find these funky decorative gourds at Tacoma Boys, too!

Shop for an assortment of fall vegetables at Tacoma Boys, such as:

• Whole carrots
• Parsnips
• Sweet potatoes and yams
• Russet and red potatoes
• Brussels sprouts and cabbage
• Radish
• Beets
• Several varieties of squash

Squash Season

We all love a good summer squash like zucchini or crookneck squash. But the fall and winter seasons bring with it much more fall and winter squash! Cold weather squash has a hard exterior and can be cooked whole or peeled and chopped. Most squash is loaded with nutrients and have a sweet, nutty flavor. Many varieties contain vitamins, fiber, and protein. Depending on what you cook it with, squash can be quite a healthy side dish or snack. Same goes for squash seeds, too! Roasted pumpkin seeds are a popular snack after the carving is said and done. But any squash seed will roast well. Try roasting the seeds with Tacoma Boys Everything Bagel Seasoning or a basic blend of salt and black pepper.

Find these varieties of fall and winter squash at your local Tacoma Boys:

• Spaghetti squash
• Butternut
• Danish or acorn
• Delicata
• Kabocha
• Carnival

Pumpkins, including sugar pie pumpkins and Jack-O-Lantern pumpkins are considered squash, too!

Fall Recipes

There’s something comforting about getting cozy and cooking fall recipes. Rainy afternoons or holiday celebrations are perfect for such hearty food. Made with seasonal ingredients, fall recipes can consist of anything you want. From familiar favorites to creative new recipes, it’s a great time to get in the kitchen. While there are an infinite number of ways to cook fall vegetables, these basic fall recipes can get you started:

• Baked Sweet Potato Fries by Cookie and Kate
• Slow Cooker Pumpkin Soup by Cook It Real Good
• Maple Roasted Acorn Squash by Love and Lemons

Roasted Root Vegetables

While any of these fall vegetables are amazing when roasted, root vegetables are one of the simplest to prepare. This recipe for roasted root vegetables brings out the natural sweetness and flavors.

Ingredients

• 2 cups root vegetables, diced: This could be a mix of carrots, parsnips, sweet potatoes, beets, and more.
• 1 tbsp Chosen Foods Avocado Oil
• 2-3 tsp Tacoma Boys All Purpose Seasoning

Directions

1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Alternatively, lightly grease the baking sheet with extra avocado oil.
2. Add the diced vegetables to a large bowl and drizzle with the avocado oil. Toss with a spatula to coat. Sprinkle with seasoning and toss again to coat. Spread the diced root vegetables in an even single layer on the baking sheet.
3. Transfer to the oven and roast for 25-30 minutes, flipping/tossing the vegetables halfway, until fork tender and browned. The amount of time will vary depending on the thickness and type of vegetable.

Autumn Harvest Salad

Try a new spin on your classic cold salad with warm roasted squash. Sliced apples and pomegranate are also in season. Plus, you can make use of any squash seeds you may have!

Ingredients – serves 2 

• 1 small squash of choice: Butternut, acorn, delicata, or kabocha.
• Lettuce of choice: Spinach, spring mix, butter lettuce, etc.
• 1 honeycrisp apple, thinly sliced
• Arils from 1 pomegranate
• ⅔ cup roasted pumpkin or squash seeds
• Apple cider vinaigrette

Directions

1. Roast the squash as directed in the roasted vegetable recipe above. Let cool for 2 minutes.
2. Assemble the salad: Lay a bed of lettuce on two serving plates. Top with the roasted squash and sliced apple. Sprinkle with pomegranate arils and pumpkin seeds. 
3. Drizzle with desired amount of dressing just before serving and enjoy!

Celebrate the commencement of the fall season with Tacoma Boys selection of fall vegetables and more. Stop by any time to check out an assortment of squash, gourds, tubers, and more! To stay up to date on insider deals and specials, sign up for Tacoma Boys’ text list. Just text (253) 246-1661 to tell Paul you want to be on the list!

As the days shorten and cool off, it’s easy to assume that your gardening days are done for the year. However, there are plenty of plants that thrive in these exact conditions. Tacoma Boys Markets are here to help you stretch your growing season. Check out what you can plant this week to set up your edible Fall and Winter Garden.

What to Plant Now & How to Enjoy Eating It…

Arugula

Arugula is a sprinter in the garden world. It takes less than a month to grow from seed to harvest. Sow some now then cut it back to enjoy in salads, pizza, or in your sandwich. It will grow right back after you cut it, so you can enjoy another crop. 

Three ways to enjoy Arugula:

Arugula Pesto

Arugula Salad with Olives, Feta, and Dill

Prosciutto and Arugula Pizza

Carrots

Though you won’t be able to sow and reap full sized carrots this late in the season, you can still enjoy baby carrots throughout the winter. Sow seed generously and thin baby carrots throughout the fall and winter. Remaining carrots will have more room to grow and you can harvest full sized carrots later in the spring. 

Three ways to enjoy Baby Carrots:

Root Vegetable Salad with Thinned Carrots

Grilled Carrots with Maple Tahini Drizzle

Roasted Carrot Tart

Mustard Greens

Mustard greens add a nice, peppery punch to salads and are rich in Vitamins A and K.  Mustard seeds germinate and grow quickly, making them a great addition to your fall and winter garden. Sow mustard seeds through September to produce a fall crop for your enjoyment.

Three ways to enjoy Mustard Greens:

Southern Mustard Greens with Smoked Turkey

Mustard Greens and Bulgur Wheat Salad

Mustard Greens with Chorizo and White Beans

Radish

Radishes are another sprinter of the garden world. They take less than a month to grow from seed to maturity. Plant a crop now and again in two weeks to squeeze two crops in before freezing temps arrive.

Three ways to enjoy Radishes:

Roasted Radish, Zucchini, and Shallot Asiago

Spicy Quick Pickled Radishes

Radish Butter on Toasted Baguette

Shallots and Chives

Both of these plants in the allium family can be planted until early November and remain in the garden to be harvested as desired. If you already have them growing, you can also divide them and multiply the areas they are grown in your garden. 

Three ways to enjoy Shallots and Chives:

Herby French Shallot Soup

Balsamic Caramelized Shallot Pasta

Chive Butter

Garlic, Onions, Spinach, and Kale

These can be planted in the fall to overwinter and enjoy next spring and summer. If you are the type that likes to plan ahead, get these going so you can feel proud of yourself in several months when you begin harvesting.

Three ways to enjoy Garlic, Onions, Spinach, and Kale:

Lemon Garlic Kale Salad

Wilted Spinach with Bacon

French Onion Soup

If you’re lamenting the coming of winter, planting a garden can help change your outlook. Harness these remaining days of sunlight and relative warmth and you’ll reap a reward on those cold days ahead. We still have a great stock of plants, seeds, compost and gorgeous ceramic pots. You can find everything you need for your edible Fall and Winter garden–including the help of knowledgeable staff–here at Tacoma Boys Markets.

We find ourselves in limbo between two major feasting holidays. Maybe there are even some dishes still soaking in the sink after the Thanksgiving day feast. We aren’t here to pass judgement on the state of your kitchen. In fact, we’re here to give you a reprieve from all of your hard work. Nourishing meals don’t always require multiple dishes and these sheet pan dinners make dinner clean up a cinch. Try these three sheet pan dinners to help you avoid dishes this week.

Pesto Baked Salmon & Roasted Root Vegetables

What’s so great about this recipe, besides the easy clean up, is that it is versatile and uses produce that keeps well in the fridge, so you are likely to have these vegetables on hand. Substitute steelhead for salmon, use parsnips instead of carrots, or wedges of cabbage instead of brussel sprouts. Don’t feel like making pesto? Grab fresh pesto, when you stop in our market for fresh salmon. Find your favorite combos and use what you have on hand. Check out our guide to nutritious, seasonal eating for inspiration.

Ingredients:

12 baby potatoes, or potato of choice chopped in 1 in. chunks

1 medium sweet potato, diced

2 carrots, chopped into half inch sections

4 small beets, halved

12 brussel sprouts halved

2-3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

4 portions of fresh Sockeye Salmon fillets 

1/4 cup Asiago or Manchego cheese

Fresh lemon juice

Pesto:

1 cup basil or sage

1 cup kale, stalks removed

1/3 cup pistachios or walnuts

1/3 cup parmesan cheese

1/2 cup extra-virgin olive oil

Crushed red pepper flakes

Sea salt

Preheat oven to 425°F

 

On a parchment lined, rimmed baking sheet, drizzle and toss the potatoes, sweet potatoes, carrots beets and brussel sprouts with olive oil. Sprinkle with salt and pepper and roast for about 20 minutes or until all veggies are fork tender.

 

Make the pesto, while the vegetables roast. In a food processor, pulse the first three pesto ingredients until finely chopped. Add the parmesan cheese and pulse again. Drizzle the olive oil into the mix with the motor running. Season with salt, pepper, and red pepper flakes (depending on your desired level of heat).

 

When veggies are just fork tender, pull them from the oven and push them to one side of the pan to make room for the salmon. Place salmon on the the baking sheet and rub pesto on each fillet.

 

Place the sheet pan back in the oven and roast for another 10 to 20 minutes, or until the salmon is flakey and to your desired doneness and the vegetables are soft. Remove pan from the oven and grate fresh Asiago or Parmesan over each fillet. Serve with any remaining pesto on the side.

Parmesan Chicken with
Roast Asparagus & Potatoes

This is another versatile recipe. You can substitute root vegetables for either the asparagus or the potatoes. For a larger group, double the recipe and use two sheet pans. You’ll still be left with very minimal cleanup.

Ingredients

4 chicken breasts

2 eggs

1/4 cup milk

2 cups bread crumbs, preferably panko

2 cups shredded parmesan cheese

1 tablespoon Tacoma Boys Italian Seasoning

1 teaspoon garlic powder

1 pound yukon gold potatoes, quartered

1 bunch of asparagus, fibrous ends removed, cut into 3in sections

Sea salt and fresh ground pepper

2 tablespoons olive oil

Preheat oven to 425°F

 

Line a rimmed baking sheet with parchment paper or coat with olive oil.

 

In a medium bowl, whisk together egg and milk. In a separate, medium bowl, mix together panko, parmesan cheese, italian seasoning, and garlic powder.

Salt and pepper both sides of chicken breasts and dredge them in egg mixture then coat them in the panko mixture and place on your sheet pan.

 

Place potatoes next to chicken on the pan and drizzle with a little bit of olive oil and season with salt and pepper.

 

Bake for 15 minutes, flip chicken over. Add trimmed asparagus to the sheet pan, drizzling with olive oil and seasoning with salt and pepper. Return to the oven and continue baking for 15 minutes or until the internal temperature of the chicken is 165°F.

Fresh Gnocchi & Roasted Vegetables

Roasting the fresh gnocchi in this recipe will give it a slightly different texture than the boiled variety, but we think you’ll enjoy the change. After you try it this way, you may never boil gnocchi again. The slight crunch of the exterior and tender interior is reminiscent of roasted potatoes. Roasted tomatoes and a drizzle of olive oil create a simple, but flavorful sauce for plump gnocchi. 

Ingredients

1 pound gnocchi, shelf stable or frozen

2 medium bell peppers, cut into 1” pieces

1 pint cherry tomatoes

1 red onion, cut into 1” pieces

4 cloves of garlic, peeled and smashed

1 teaspoon chopped rosemary leaves

1/4 teaspoon sea salt

Freshly ground pepper to taste

2 tablespoons roughly chopped basil leaves

Grated Parmesan

Preheat oven to 450°F

Line a rimmed baking sheet with parchment paper or coat with olive oil.

 

Place garlic, onion, tomatoes, bell peppers, gnocchi, rosemary, salt, and pepper in a bowl. Drizzle with olive oil and toss to evenly coat with oil. Spread the gnocchi mixture evenly on the parchment covered baking sheet.

 

Roast for 18-20 minutes, stirring halfway through. Vegetables should be tender and the gnocchi should be plump. 

 

Spoon pasta mixture into individual bowls and top with fresh basil and grated parmesan.

Create Your Own Sheet Pan Dinners

We hope these recipes nourish you and inspire you to mix up some of your own sheet pan dinners. Ask your Tacoma Boys butchers for good meats to roast with seasonal veggies. Peruse our extensive selection of Tacoma Boys seasonings, sprinkle your favorite spice mix over seasonal vegetables, roast and serve over rice. Meals made with fresh, local ingredients don’t need to be complicated to be delicious.

With the time you save in clean up, you’ll have plenty of time to add some holiday decorations around the house or decorate the tree. SHOP EARLY THIS SEASON – TREES ARE SELLING FAST!

Does the responsibility to create the perfect Thanksgiving meal fall on your shoulders this year? Don’t blow it! 

No pressure, right?  (more…)

As we fall deeper into the season, Thanksgiving is just two and a half weeks away! With that, we want to give our thanks and share some one-of-a-kind suggestions to make this Thanksgiving an unforgettable gathering. Tacoma Boys is grateful to all of our customers. Thank you for visiting our stores and getting top quality cuts, ingredients, beverages, and snacks for all of your experiences. We wish you another wonderful holiday season here in the PNW!
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At Tacoma Boys we enjoy the traditions of great food with family and friends.  That’s why we have a one of the largest selections of wursts and sausages in Pierce County, just for your Oktoberfest needs.

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Ketogenics is so popular in the culinary and dietary world, and for good reason. Aside from the science of ketosis, this eating plan challenges you to eat more fat, and cut carbs. So, in essence, you lost the pasta and bread, but you get the bacon and avocados! But there’s more to be enjoyed with keto than a simple two-item menu, and Tacoma Boys and H&L Produce have everything you need.

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You may not know it, but whenever you think of the fresh, juicy flavor of a sweet corn, you’re really just dreaming of Incredible Corn. And this Washington State staple is available at all Tacoma Boys and H & L Produce locations. (more…)

Summer time is a season that needs to be fully enjoyed. So we’ve enlisted the help of our Tacoma Boys and H&L Produce wine experts to find you the best wines to sip this summer. (more…)

No state in American produces more blueberries than Washington State. And knowing when to find them, how to prepare them, and all the ways you can enjoy them is where we come in! So here’s to the blueberry, and the Washingtonians that love them. (more…)