Our Market Produce freshly squeezed OJ is made with one ingredient – oranges! Each of our produce departments has its own Zummo juicer, imported from Spain for its optimal juicing method. This amazing machine extracts more juice from the fruit than other juicers. We use fresh Valencia and Hamlin oranges, preserved at the perfect temperature until ready for juicing. Learn more in the video.
Dungeness crab season is here! Most of our seafood is sourced locally from the Oregon Coast, including our crab, says Rose Marie, seafood specialist at our Corvallis location. Whether you like it warm or cold, the taste of fresh-caught Dungeneness crab is unmatched! Just grab some seafood crackers, pull apart the shell and enjoy on its own or dunked in warm butter! Watch this video to learn more.
Mary, specialty cheese manager at our West Linn location, shares how easy it is to order or create a holiday cheese board with Oregon favorites! Award-winning Rogue River Blue, Tillamook Smoked Black Pepper Cheddar, Oregon State University Cheddar Cheese Curds and Willamette Valley Cheese Company French Prairie Brie are some of Mary’s favorite local cheeses. Watch the video. Know what you want or need suggestions? Stop by your Market and ask your Cheese Steward for assistance!
We have a high standard for the quality of our meats—turkey is no exception! All of our turkeys are free-range, antibiotic-free and perfect for your holiday feast. Cooking a high-quality turkey requires a little extra care because it does not have a saline solution you might find with a conventional turkey. Here’s a tip: high-quality turkeys are best brined and buttered. Don’t need a whole turkey? The butchers at your Market Meat & Seafood Department can help you choose the perfect cut. Watch the video. Which turkey will you choose?
Glazed in maple syrup, butter and thyme, then slowly braised until brown on the outside and juicy on the inside, our Maple Glazed Turkey Breast is a seasonal favorite and one of the many choices you’ll find at your Market Kitchen this fall and winter. Marcus, kitchen manager at our Willamette Market, talks about some our chef-created sides, like Brown Butter Caramel Bread Pudding, and Mustard and Cider Roasted Carrots.
Wondering which wine to serve for Thanksgiving? Jim, our Willamette Market beverage manager, suggests a fruit-forward Beaujolais-style wine to enjoy with turkey. For beef entrées, such as pot roast, try a flavorful Syrah or Grenache-based wine—both stand up well to almost any cut of meat. Stop by your Market and ask your beverage steward to help you make a perfect pairing!
Kelsea, a barista at our Bend Market, shares insights in a few of our available drinks. Crafted with locally roasted espresso and your choice of whole, nonfat, almond, coconut, soy or hemp milk, our decadent lattes are the perfect way to wake up. Or, try our mocha sweetened with house-made chocolate ganache. Visit your Market Barista and try any of our warm, caffeinated drinks!
Great with gravy, soup, fried chicken and mashed potatoes and much more, our Market Bakery biscuits are great way to complete your meal! Diana, our Willakenzie Bakery Manager, explains why she loves these flakey, mouthwatering biscuits. Available in Cheddar, Jalapeño Cheddar, Rosemary Sea Salt or Plain.
Did you know that beer doesn’t have to be aged in whisky barrels? Greg, the Franklin Beverage Manager, explains how Alesong, a Eugene-based brewery, uses rum, brandy and even wine barrels to make their beer. Try the unique, powerful flavors in this craft beer!