The emergence of buds, blooms and bird chatter are the sweetest of signs this time of year. But the fresh flavors of spring perhaps are the sweetest of all. We can’t wait to dig in.
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PCC Taste, April 2012
As we reflect on Earth Day, meet four PCC producers that excel in sustainable practices.
Try Sesame-roasted Halibut with Sweet and Spicy Rhubarb Sauce.
Add life and flavor to your cooking with fresh herbs. All it takes is a sprig or two to transform a dish from good to great.
Get your all-natural ham for Easter, celebrate spring with PCC Bakery carrot cake, enjoy a refreshing glass of draft kombucha.
Are beer and wine good for me? Hear Nick speak in greater depth about the benefits of moderate drinking.
A quiet revolution in viticulture, biodynamic farming emphasizes land stewardship and a commitment to crafting wines that express a vineyard’s unique characteristics.
This recipe is inspired by a much-loved chopped salad served by a local pizza restaurant.
Our skin, hair and nails often reflect what’s happening deep within our bodies.
Pesto based on cilantro, arugula, parsley or red peppers creates wonderful canvases that enable fresh flavor combinations to shine.
Leaf by leaf, sprout by sprout, spring is whispering its long-awaited arrival, readying our palates for the first tastes of 2012’s harvest.
Add local lentils and garbanzo beans to your cupboard with the help of Pacific Northwest Farmers Cooperative (PNW).
Craving pizza? Head to the PCC Deli for the convenience of our take-and-bake pizzas, ready to slide into the oven at home and enjoy piping hot with family and friends.
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