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Grass-fed Montana Beef–All Natural AND Delicious!
Wednesday October 31st 2012, 8:56 pm
Filed under: Meat & Seafood

We are now featuring All Natural Grass-fed beef from Great Northern Cattle Company.  This beef gets its great flavor from the 100% grass-fed diet, plus it’s aged for 21 days. The cattle are raised exclusively on unconfined pastures and are never fed any grains, corn, animal by-products, bakery by-products, potatoes or sugar beets.

The beef from this Montana ranch is all humanely raised without antibiotics or growth hormones.  This healthy approach ensures the beef is rich in heart-healthy Omega-3 fatty acids and CLA, as well as being high in “good” unsaturated fats.  This is beef that is good for you and that you can enjoy eating!  Check out Great Northern Cattle Co.’s website for more information.


“Milk Bears Fruit”
Monday October 29th 2012, 9:35 pm
Filed under: Artisan Cheese & Deli

One of our cheese buyers here at Plum Market just came home from the East of France where he visited the fruitiére, pictured below.  French farmers have been producing cheese here for over 2,000 years! Comté cheese has been made in the Massif du Jura region of France since the middle ages.

It was the long, hard winters in the Jura regions that forced the farmers of this region to find a way to keep cheese through the winter. Little did they know that this process would become such a popular tradition still today. The non-intensive agricultural craft of producing Comté is now practiced in over 3,000 family farms. Its production remains based on traditional methods and has strict rules for each stage.

The cheese-making process begins when local farmers bring their milk daily to the fruitiére. The cheesemaking house was given this name based on the idea that “milk bears fruit”.  These fruitiéres are normally the village centers and have become the heart of every community.  Farmers bring in their milk every day of the year, as Comté must begin its cheesemaking process within 24 hours of the milk being collected.  Once the cheese is made, it begins the maturing process to acquire its distinctive flavor. For this, Comté cannot be hurried.

The large rounds of Comté sit on spruce boards, rubbed with a brine solution called morge, turned over and salted regularly. This process will last anywhere between 4-18 months or up to 10 years! Once it has matured, it becomes soft, smooth and supple.  Be sure to ask one of our Artisan Cheese experts for a sample next time you’re in Plum Market!

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Wild Caught Fish from Hawaii
Thursday October 04th 2012, 5:15 pm
Filed under: Meat & Seafood

NEW!  Jet-Fresh Wild Caught Fish, Delivered Daily from Hawaii

Visit our Seafood Counter for some new heavenly fresh selections flown in daily from Hawaii! Our Hawaiian fish are selected one-by-one by Sashimi experts, a process that requires patience and adherence to a strict code of quality. Just 2% of all the fish landed in Hawaii are selected to meet this grade: onlly the strongest, freshest, richest oil content, and candy-like texture make the cut.

Take these jet-fresh selections home tonight:

(Selection Varies Daily At Each Store)

Hawaiian Swordfish: Hawaiian Swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When Sword meat has a clean, slight pink hue and buttery moisture like this, you can refer to it as Shutome- the Japanese name for sashimi-grade Sword. Under high-heat applications, oil enables moist firming yet no mushy texture.

Walu: Only insiders know about Walu and its rare oil which is unique to only a few species. One of the two best-tasting fish in the world. Walu has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi grade fish is also known as “white tuna” because of its rich oil content and tuna-like texture. Density and high moisture retention make this a versatile fish to prepare and a valuable commodity raw. Its paper-white color marks up especially well on the grill.

Nairagi: Visible fat marbling makes it a shame to cook this grade of Nairagi. Extremely rare and reminiscent of Ahi Toro for its valuable oil content, this is a sashimi lover’s dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw Nairagi is a little-known secret of the Hawaiian Islands. Texture qualities offer a dancy-smooth firmness which makes great tartar, poke, or simply sliced.

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