Our Markets are packed with great tasting local offerings unique to our stores. These delightful products from Northwest farmers are another reason that shopping at the Green Markets are fun and not a chore. Scroll down to see our "customer favorites" list!
Washington Yukon Gold Potatoes
These golden skinned and fleshed potatoes are becoming more and more popular, for their color, dense creamy texture and buttery flavor. Oval, sometimes flattened with yellow skin, shallow pink eyes and yellow flesh which retains its color when cooked. Yukon Golds can be baked, boiled or French fried.
Wenatchee Honey Crisp Apples
The crunch, texture and excellent storage life of this apple is helping it win the popularity poll. This variety is a cross between Macoun and Honeygold, developed at the University of Minnesota. Skin is two-thirds mottled red with a straw background. Mildly aromatic, juicy flavor.
Bartlett Pears
Bartlett pears can be eaten fresh, out-of-hand, or paired with cheese. They add a sweet flavor to salads and make excellent preserves, syrups, and chutneys. Bartlett pears are known as the “canning pear” because they have a distinct flavor and sweetness which preserves well. They make great additions to cakes, muffins, crisps and quick breads. Bartlett pears are also delicious dried or sautéed to compliment pork dishes. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Bartlett pears keep best in the refrigerator.
Satsuma Oranges
Satsuma Oranges are a seedless and easy-peeling citrus species, also known as Mandarins. They are great eaten by hand and can be used to squeeze wonderful juice as well. Also makes a great sweetener for grapefruit juice. It is of Chinese origin and has been introduced elsewhere.
Winter Squash
Winter squash is an annual fruit representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for several months to use during the winter. Cooked by baking, simmering, braising, and steaming and for soups.
Yakima Sugar Pumpkins
Sugar pumpkins are an excellent choice for cooking and baking applications. These smaller pimpkins have a firm, sweet flesh that is much smoother than that of larger pumpkins. They’re great for roasting, making soups and for making homemade pumpkin puree for pies, not just because they have a good pumpkin flavor, but also because their firmer and less stringy flesh roasts up to a much more pleasant consistency than that of a much larger pumpkin.(photo: wikimedia/Mylakegarden}