Blog | Weekly Specials

Life’s A Peach

Eastern Washington’s warm, dry climate and rich soil are ideal for growing the world’s juiciest, sweetest stone fruit. Warm, consistently sunny springs and summers nurture orchards full of happy trees bursting with flavorful fruit. Our local growers ship our state’s famous stone fruit all over the world. We’re the lucky ones—we get to enjoy them within days of harvest, fresh off the tree from farmers we know like Douglas Fruit in Pasco, Stemilt Farms in Wenatchee and Pence Orchards in Wapato.

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Toast toppings

Skip the jam—use fresh, grilled fruit on your toast!

Grilled Peaches, Blue Cheese & Basil

  • 1/4 cup Twin Sisters Creamery Whatcom Blue Cheese
  • 4 Tbsp Appel Farms Quark Cheese
  • Grilled peaches
  • Haggen bakery bread, sliced
  • Basil, cut into ribbons

Gently crumble blue cheese into a bowl. Add quark cheese and mix until well combined. Spread a generous amount on two slices of bread. Slice grilled peaches and place on top of cheese. Garnish with fresh basil.

Grilled Apricots, Goat Cheese & Balsamic Vinegar Glaze

  • 4 Tbsp Vermont Creamery Spreadable Goat Cheese
  • Grilled apricots
  • Haggen bakery bread, sliced
  • Balsamic vinegar glaze
  • Thyme, chopped

Smear goat cheese on two slices of bread. Top with halved or sliced grilled nectarines. Drizzle with a balsamic vinegar glaze and sprinkle with chopped thyme.

Grilled Nectarines, Camembert & Honey

  • 4 Tbsp Mt. Townsend Creamery Cirrus Camembert
  • Grilled nectarines
  • Haggen bakery bread, sliced
  • Pistachios, crushed
  • Lavender, chopped
  • Organic GloryBee Honey
  • Rosemary

Slice and smear cheese onto two slices of bread. Add halved or sliced grilled apricots. Sprinkle with pistachios and lavender, drizzle with honey, then top with rosemary.

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