March events and videos
Taste March 2016
Seattle Tilth’s March Edible Plant Sale
March 12, 9 a.m. to 3 p.m. at Rainier Beach Urban Farm and Wetlands.
PCC is proud to support Seattle Tilth educational programs through our Farm-to-School bagged apple program and additional events throughout the growing season. In addition, we’re sponsoring their first edible plant sale of the year, which specializes in early spring plants that are perfect for putting in the ground right when you buy them — while the weather is still cool, with crisp evenings and plenty of rain.
Many choices are organic, along with being both sustainably and locally grown. Look for favorites such as peas, lettuce, kale, rhubarb and strawberries, as well as more adventurous possibilities like asparagus, horseradish and artichokes. You’ll even find treats like culinary herbs, edible florals and gorgeous Romanesco broccoli. Fruit-bearing shrubs and trees will be available from Burnt Ridge Nursery. Most vegetable starts are priced at $3; herbs and flowers are $4 and tree and shrub prices vary. Organic gardening supplies will be available, including Cedar Grove compost and potting soil, organic seeds, worms for worm bins, books and cloche kits. Admission is free. Rainier Beach Urban Farm and Wetlands is located at 5513 S. Cloverdale St., Seattle, WA.
Help kids get the nutrients they need
For the eighth consecutive year, PCC is partnering with the nonprofit Vitamin Angels to help provide 40 million children around the globe with the vital nutrients needed for good health. Throughout March, PCC will donate 25 cents for every bottle of PCC brand vitamins or supplements sold — last year, more than $2,300 was donated. To learn more, visit vitaminangels.org. All PCC vitamins and supplements will be 20 percent off from March 1 to March 31.
Trim herbs like a chef
Different kinds of culinary herbs need slightly different methods to prep them for cooking. PCC Chef Jackie Freeman shows you how easy it is to tackle each one.
Romanesco: Cauliflower’s Tasty Cousin
Romanesco broccoli was first documented in 16th century Italy. Learn more about its fractal loveliness, its nutritional benefits, and the easiest way to prep it for cooking.