News Brief: Celebrate Spring at PCC
Flavor is in full bloom at PCC. The co-op is ready to help you celebrate spring with expertly crafted wines, sustainably sourced meats, locally made treats and a range of cooking classes to help you serve up delicious meals.
Member Deals: Ham and Plant-Based Offers
Starting March 17, PCC members will receive 20% off Beeler’s Ham; choose from Hickory Smoked Easy Carve Bone-in Half, Hickory Smoked Spiral Sliced Bone-in Half, and Hickory Smoked Boneless Quarter. For six generations, the Beeler family has raised the bar for pork production and still owns the original family farm that started it all. PCC is proud to offer Beeler’s products because they stick to the simple, humane, and natural way of raising pork: antibiotic- and growth hormone-free and fed a Non-GMO Project Verified diet of corn and soybean meal.
Members looking for meat-free options will receive 20% off the following plant-based products starting March 24:
- Tofurkey Ham-Style Roast with Amber Ale Glaze
- Field Roast Sage & Garlic Plant-Based Celebration Roast
Both offers run through April 6 and are available in-store only.
All shoppers can take advantage of promotions on fresh, first-of-the-season, wild-caught Alaska halibut. And if you are looking for an easier way to prepare your main course, the PCC Deli offers great solutions, like dinner for two options with ham or brisket, and multiple flavors of quiche.
Complete the Meal
No matter what you select for your main course, there are plenty of seasonal options throughout the rest of the store to round out your meal:
- Sides that Shine: Stop by the PCC Deli for Asparagus, Ham and Spring Pea Salad with tarragon dressing; Tuscan White Bean and Asparagus Salad; or Sesame Snap Peas. Try Primavera Risotto Cakes with any of these sides to make a delicious, made-from-scratch meal.
- Rosé all Spring: In the wine department, look no further than our display to take the guesswork out of the perfect pairing. Quady North Rosé of Counoise and Prima Rosa Rosé will complement any spring dinner.
- ’Tis the Season for Sweets: For dessert, consider a locally made rhubarb pie from Whidbey Pies or Alki Bakery’s carrot cake for two (or one … it’s up to you!). And we have a great selection of chocolates: Fran’s bunnies, Ocho Candy’s organic caramel or peanut butter eggs, and a variety of eggs from Alter Eco and Wild Peak.
Cook Like a Pro
If this is your first-time cooking for Passover or Easter, or you just want to try something new, PCC’s online cooking classes have options to help you out:
- Cooking for Passover: Matzo Brei and Charoset | Sunday, March 28, 3 to 4 p.m.
- Easter in Turkey | Tuesday, March 30, 5 to 6 p.m.
- Instant Pot 201: Easter Edition | Wednesday, March 31, 4 to 5:30 p.m.
- Easter Lamb Roast | Thursday, April 1, 5 to 6 p.m.
And with your table complete, PCC can help you refresh your garden with dahlia tubers from Ralph’s Greenhouse in Mt. Vernon and a selection of local plants. Here’s to a sunny Pacific Northwest spring!