Fresh, fragrant spices and sweet coconut milk make Thai curries deliciously different – and there is no better example than the Thaifusions Curries. The Panang is rich, warm, and a bit spicier than their Green Curry, its deep orange-red color comes from the fresh herbs and spices speckled throughout.
Like they’ve done for generations, they handcraft each small batch to ensure every ingredient reaches peak flavor – creating nuanced notes rarely found in curries.
Share the local goodness and give a gift to brighten someones day.
Washington grown apricots, cane sugar, lemon and that’s it!
- From: $19.00 – $33.25 / week
Select the type of wine, the cost, and the quantity you are looking to get. We’re working with several Sommeliers and many local wineries to help us pick wines for you!
This blend of Grenache, Mourvèdre and Cinsault is a very pretty pale salmon color. The aromas pop with notes of sour cherry, watermelon and bubblegum. Bone-dry, crisp, light flavors follow with high-wire acidity in this wine. Pink grapefruit notes persist on the finish. Acid hounds, this one’s for you. It needs food alongside it to show its best.
Round Bale takes its name from the circular hay bales common to the acreage around Ferndale Farmstead – a literal round bale of hay. During the spring, you’ll often see fresh hay sprouting from the bale tops, symbolizing the regenerative circle of life attached to the land and to Ferndale Farmstead’s Seed to Cheese operation. With a similar texture to a well-aged Parmigiano, Round Bale is its own unique blend of cultures applied to the freshest quality milk from their farm and then lovingly aged for 18 months to produce a truly unique gold-medal-winning cheese at the American Cheese Society 2019.
Made fresh on the farm, our Honey Roasted Peanut Butter might just be the tastiest thing on the planet. Tastes great paired with apples or on a yummy sandwich. Peanuts are roasted in honey and then ground fresh at Bellewood Farms. It’s all natural and contains no additives, preservatives or homogenizers so stir at every use. Tastes best at room temperature. Ingredients: Peanuts roasted with honey and ground to a perfect texture (16oz)
Aged, full-bodied and creamy, their raw milk blue has aged a minimum of 60 days, with its savory flavor profile, Whatcom Blue stands proud on a cheese board and compliments many recipes.
Winner -2nd Place Peoples Choice award – Washington Artisan Cheesemakers Festival
Old and new world flavors come together in this salami combo pack, sliced and ready for your charcuterie board, sandwich or snack.
Agrumi is fragrant and colorful with cardamom, orange peel, and red chili flakes. Finocchiona spices up traditional cracked black pepper and fennel with a touch of curry.
The sliced pack includes 2 ounces of thinly sliced salami and is ready to eat.
The cured meat is shelf-stable. Refrigeration is not required.
From Seapine in SoDo Seattle. Clean and delightful West Coast IPA.
- $15.50From Skagit:Our delicious pork Breakfast Sausage Links, a customer favorite, come in 1 lb packages, with 8 links per package. 1Lb of organic breakfast Links. In the last 17 years, Skagit River has been committed to providing our customers with the most wholesome, best tasting, organic grass-fed beef, organic pork, organic chicken, turkeys and eggs. As certified organic producers, they don’t use antibiotics, steroids, growth hormones or animal by-products.
Two longtime favorites come together in snack-ready slices in our sliced combo pack.
Our Classic salami honors timeless, old world flavors but adds a new spin with garlic and a hint of ginger. Our Mole salami was inspired by the magical fusion of sweet, savory, and spicy flavors from the kitchens of Mexico.
Sliced pack includes 2 ounces of thinly sliced salami and is ready to eat.
The cured meat is shelf-stable. Refrigeration is not required.
Delivered Frozen. Sockeye salmon straight from the pristine waters of Alaska. These fish have a fresh, clean flavor and are high in omega 3’s. They are the highest fat content fish -coming out of Alaska – that we’ve ever worked with. Our Alaskan wild sockeye portions have a vibrant red color with a firm and flaky texture.
Also known as red salmon, sockeyes are known for their rich flavor, with their dramatic color remaining during cooking. Sockeye are suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Sockeye are grazers of the oceans, eating from the bottom of the food chain. Their diet consists of zooplankton, which gives them their deep red color and also their distinctive clean flavor.
Portions have pin bones removed and skin on. Ships Frozen.
Delivered Frozen. Our wild king salmon steaks have a rich and buttery flavor with soft-textured flakes and a velvety finish. Also known as chinook, tyee, or blackmouth salmon, king salmon are prized for their high oil content, firm texture, and rich flavor. The fish’s flesh color can range from deep red to pale white, or “ivory.” This prized winter white flesh is only found in about 10% of kings. In most cases, though, buyers should expect a pale pink or orange color from their king salmon.
King Salmon Steaks come with bones in and skin on, which help the fish retain its moisture and delicious fats and nutrients throughout the cooking process.
The only Eggnog with no thickeners or artificial flavors added! Seasonal flavor! Pumpkin Spice Eggnog with the flavor of whipping cream on top
From Kiona: Our small, family-owned and operated business has benefitted immensely from our four-decades long association with the grape, if for no other reason than Lemberger’s rarity and charm. In many circles, Kiona is synonymous with Lemberger in the western hemisphere. Are we going to become fabulously wealthy and retire on mega-yachts because we’re selling this quirky wine for <$20 a bottle? Certainly not. But it does have intrinsic, memorable appeal that extends to our operation as a whole. Lemberger is a tasty bit of liquid intrigue.
A classic rendition of a Belgian wit, The White Lodge is brewed with a large portion of wheat along with pilsner malt and oats. We use coriander and orange peel in the kettle, lending a blend of citrus and floral characters, and ferment with a traditional Belgian strain.