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Eggcellent Eggs

We currently offer hen eggs regularly, and we’ve teamed up with The Sawmill Farm to bring you fresh duck and quail eggs every Friday. Are you scared to try them? Here we’re dishing on the pros of each; although, we think a well-balanced diet contains a well-balanced assortment of eggs.

Quail, chicken and duck eggs

Why Eggs?

For starters, all eggs are a source of high-quality protein. Not only that, but they contain all the B vitamins, plus choline, biotin, and folic acid. Although all eggs offer similar nutritional benefits, each type has their own key features that set them apart.

Duck eggs

Duck Eggs:

  • Have a harder shell so they stay fresher, longer
  • Fluff up your pastries and cakes because they are richer and contain albumen
  • Lead the charge in the Omega-3 fatty acid category
  • Higher in fat
  • Contain less allergens – if you’re allergic to hen eggs, ask your doc about giving duck eggs a try
  • Great for dishes all about the yolk, like a carbonara

Quail Eggs

Quail Eggs:

  • An entertainer’s delight, their small size and speckled shell make cocktail hour more fun
  • For all the hunters, these eggs are slightly gamier than their counterparts
  • High yolk-to-white ratio

Chicken Eggs:

  • Best combination of yolk and white
  • Higher water content, they aren’t as easy to overcook
  • Easy to whip, more versatile

All in all, eggs have many health benefits. The protein within eggs helps build strong muscles. Eggs contain the B vitamins and minerals needed for a well-functioning brain and strong energy production throughout the entire day. Another benefit of eggs is the healthy immune system they help to build; they also help with eyesight, weight loss, and maintenance. If you’re considering pregnancy or currently pregnant, eggs will help prevent certain birth defects; ask your doctor more about it. Although some people will tell you that all three varieties taste relatively similar, we encourage you to try them in different ways and see what your favorite is.

Do you have a favorite egg dish? Share it in the comments below.

Ede-holding-large-fish

Ede Turns 15 in Sea Mart Years

Ede Fishing

Ede has been with us for 15 years. As the manager of the Sea Mart POS team, her attention to detail is astounding, and she helps to keep us all in line, on time and ready to serve you as best we can. We sat down with her to learn a little bit more about some of her favorite things.

To kick it off, she’s usually at the store, so we started there. Ede loves her job here. The Point of Sale team has to be hyper-focused on details, able to troubleshoot, self start projects, and make the technological aspects of the store run smoothly. She loves to learn, researching and troubleshooting are two of her favorite duties, she can never learn enough.

When she’s at home taking a break from all the happenings at the store, you can usually find her out fishing, she loves it! We definitely think she lives in the perfect place for being on the water.

Her favorite movie is a toss-up between Braveheart and Pretty Woman; although, if she’s home sick, she will pick Pretty Woman over any movie.

Ede also loves spending time with her grandchildren. Her dream vacation is to take them to Disneyworld over Christmas, and she’s saving to make that happen.

Here’s to making dreams come true. Thanks for being such a special member of our team Ede!

Kathy Ingallinera

We Love our Dads

A huge thank you to everyone who participated in our Father’s Day contests. Every day our community gets a little bit stronger and our family a little bit bigger. You are what makes Sea Mart so special. We hope all the dads out there had lazy Sundays spent by the grill eating good food.

Thank you to Silver Basin for putting together three amazing gift baskets for our drawings. Scroll down to see all the winners.

Maggie White – Fish Lover’s Delight Basket
Maggie White

Natalie Brown – Man Essentials Basket (Please note Natalie asked someone to pick this up for her)
Natalie Brown

Howie Pitts – Grill Master Basket
Howie Pitts

And, we can’t forget our photo contest! Thank you to everyone who participated this year. We loved seeing your photos (some were from 1940!) and learning more about the men in your life.

Kathy Ingallinera – $100 Sea Mart Gift Card
Kathy Ingallinera

Peachie Ann Wolff – $60 Sea Mart Gift Card
Peachie Ann Wolff

Miranda Byrd Littlefield – $30 Sea Mart Gift Card
Miranda Byrd Littlefield

Our next giveaway is coming up for the Fourth of July. Stay tuned and check out Facebook for more excitement happening at the store.

Bacon bleu burger

Throw a Bombtastic Barbecue

With all the sunshine we’ve had recently, it’s hard not to daydream about picnics and barbecues while we’re sitting at work. With Father’s Day ahead of us, we’ve put together some of our favorite ideas on how to host the perfect barbecue to celebrate the perfect man in your life.

First, let’s be honest, almost everyone loves a little competition so don’t forget the entertainment. Some of our favorites include ladder toss, corn hole, croquet, and horseshoes. Let the games begin!

Croquet

With all the gaming, it’s important to stay hydrated. We recommend mixing in sodas, lemonade, juice, and water with all your adult beverages. Have you ever tried sangria or margarita pitchers? Those can be made ahead of time and are great to have on hand as guests are coming in, allowing you to easily greet everyone.

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Our perfect, simple lemonade recipe includes:
6 lemons, juiced
½ c. sugar
4 c. water
Just mix the ingredients, pour them into your favorite cup, and add a straw!

While your guests are enjoying themselves, you’ll want to be mingling too. What barbecue is complete without burgers and dogs? A great idea for a main course that you can set up ahead of time is a burger bar. Here’s a list of some of our favorite ingredients, to get you started.

Bacon bleu burger

The big cheese – feta, bleu, cheddar, swiss, and pepper jack.

Make it vegelicious – lettuce, tomatoes, grilled onions, grilled mushrooms, avocado, jalapenos, and pickles will help make sure your guests don’t go hungry.

Get saucy – ketchup, mayo, and mustard are musts, but don’t forget the hot sauce, bomb sauce, and try some garlic mayo, it will help make the flavor combos unique!

Buns for days – potato buns and sesame seed buns are both delicious, but add in some other options too. Pretzel buns are a favorite of ours, and we also like adding in focaccia or tortillas. Taco burger anyone? Let your guests get creative!

Make the sides count. Spice up your potato salad with some of the garlic mayo and, we promise, guests will love it. We love cooking up some tortellini to give our pasta salad a cheesy kick. Quinoa and orzo are two other great bases for salads, and they can both be made ahead of time. Add some Latin flair to your grilled corn by adding lime juice, cotija cheese, and cilantro. Deviled eggs, grilled asparagus, coleslaw, and grilled potatoes are fun to add in also, leaving your guests with plenty of options and fully satisfied.

A great way to keep the “hangries” away is to offer chips and dips ahead of time. Don’t forget must-have party dips like guacamole and salsa, but give guests options by adding in Cowboy Caviar, loaded ranch, spinach artichoke, greek yogurt, or 7-layer bean dip.

Two great things to have on hand are sunscreen and bug spray (in case you party into the night), both of which will help keep guests comfortable while enjoying the outdoors.  Happy Summering from our family to yours!

Beef Bone Soup

Nana’s Beef Bone Soup with Marrow

Ingredients:

Large thick beef bone sawn into 3 parts
1 large onion – cut up
1 ½ cups of celery with leaves – cup up small
1 cup of sliced mushrooms
1 large bay leaf
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
2 ½ cups carrots – diced
3 large potatoes – diced
½ lb baby spinach
Any leftover gravy
Salt & Pepper to taste

Directions:

Place the beef bone sawn into 3 parts in a large soup pot and fill ¾ of the way with cold water.  Add bay leaf, a little salt and pepper, and all bouillon.  Bring to a boil and simmer for about one hour.  Add celery and simmer for another 15 minutes.  Add the remaining ingredients and cook until the veggies are just right.  Remove bone and serve.

Always add more water when needed during cooking – make sure it’s boiling and do not add too much at one time.

Start Your Garden

As gardening trends continue to rise in Sitka, Sea Mart is always at the forefront of supporting our community. Did you know that we purchase produce from local growers to supplement our shipments? We’re always trying to grow our community and support local where we can. With the warmer weather last year, several gardens in town were plentiful. Here are some tips on getting your Sitkan garden to grow well this summer.

  • Start seedlings in your home, so you have a head start on growth once it warms up outside.
  • Greens grow well here – think broccoli, cabbage, chard, and lettuce. They tend to be hardier and take the cooler temperatures in
  • If you love carrots, plant green onions near them to keep the pests away. Plus, onions grow shallow, so they make great companions to deep-rooted
  • Soil growers are also successful in our climate, so plant those potatoes!
  • If you love herbs, try planting them in pots. Not only can you bring them inside on cool summer nights, but you can also keep them year round.
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  • Marigolds are well-known for keeping the bugs away, add them to the perimeter of your flower beds to keep your vegetables pest free.
  • Be mindful about each plant’s growing window, we love using the Farmer’s Almanac as our guideline: https://www.almanac.com/gardening/planting-dates/AK/Sitka

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  • Seafood scraps are an excellent fertilizer for plants; add your scraps and compost into your compost bin to make a great food source for all your plants.
  • Since we’re in bear country, be sure you’re using a bear proof composting bin just in case you do get any unwelcomed friends in your garden (this will help protect your vegetables too).

This is just a quick list of some fun tips to get you started as you begin planning out your garden. For more information, listen to Mollie Kabler and Kitty LaBounty during their garden show on KCAW- Raven Radio, from 8:30-9am, on Wednesdays through June. These two have so many tips and tricks. Plus, you can call in and ask questions!

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Please remember, Sea Mart is always in support of local growers and encourages locals to stop by the customer service desk to see if we can purchase your veggies. Let us know what you’re planting in the comments below and please share any tips and tricks you may have as well!

Almond Dutch Baby

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Ingredients:

  • 2 tbs. butter
  • 4 eggs
  • 2/3 c. flour
  • 2/3 c. milk
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 1/2 c. sliced almonds
  • 8 oz. creme fraiche
  • 1 vanilla bean
  • 2 tbs. sugar
  • Strawberries

Directions:

  1. Preheat over to 425 with cast iron skillet.
  2. Add butter to pan and melt.
  3. Blend eggs, flour, milk, almond extract and salt until smooth.
  4. Pout into pan with butter and sprinkle with almonds.
  5. Bake for 18 minutes until puffed and golden.
  6. While the Dutch Baby bakes, still the vanilla and 1 tsp. of sugar into the creme fraiche.
  7. Masserate the strawberries with remaining sugar.

Behind the Scenes at the Customer Appreciation Sale

It wasn’t the first time, but we definitely had the best time at this year’s Customer Appreciation Sale. Read more

How we got our name.

And other fun facts you may not know about Sea Mart.

It’s Leap Year and while we set our sights high on trying to find 29 things you may not know about Sea Mart, we settled on four in celebration of February 29th only coming around once every four years. The best part about tracking down all these little-known facts was that many of them led us to fond memories of Barbara Hames. Read on and give Grandma Barbara Hames a nod as you go.

Sea Mart by the Numbers

  • the first grocery store in southeast Alaska to feature “computerized checkstands”
  • the first grocery store in southeast Alaska to have UPC scanners as part of the registers
  • the largest grocery store in southeast Alaska
  • the fourth largest grocery store in the state of Alaska
  • has expanded twice since 1978.

Why is our street number 1867?

You’ve probably seen it above our entrance, but did you know our address is 1867 Halibut Point Road? During the planning stages of construction, the City of Sitka gave Lloyd and Barbara the liberty to select an address (within certain parameters). Barbara selected 1867 as it was the year Alaska transferred to the United States from Russia.

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How’d we get our name?

We actually held a contest, well, Barbara did. At a creative loss, Lloyd and Barbara hosted a contest, open to the public, to name the new grocery store (originally located in Ketchikan). 2,557 entries were received for entrance into the grand prize drawing, a trip for two to Hawaii! The name Sea Mart (Lloyd and Barbara’s favorite) was submitted by three persons: Orville E Collins, Florence Turek, and Sandi Martin. The grand prize winner was picked in a public drawing and announced on the local radio station in Ketchikan, KTKN, and in the Ketchikan Daily News. Elsie Collins, a cashier at the time, actually won – she had to quit her job in order to win and was rehired when she returned!

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How’d a grocery store get a captain?

Barbara Hames of course! After the name was chosen, Barbara saw a photo of a sea captain and decided that “Sea Mart needed a captain too.” She worked with a local artist in Ketchikan and the rest is history!

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Borscht Recipe

One of our employees, Svetlana was born and raised in Russia and was taught how to make this delicious Borscht recipe by her mother. We hope you have fun trying it out in the kitchen, let us know what you think in the comments below.

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Ingredients:
5-6 Cups of Beef Stock
2-3 Beets
3 Russet Potatoes
3-4 Carrots
1 Yellow Onion
Small can of Tomato Paste
½ Head of Cabbage

Preparation:

  • Wash beets and boil in a large pot with 10 cups of water for approx. 1 hour or longer for larger beets.  Beets should easily pierced with a butter knife when finished.  Remove beets and set aside.  Keep the water.
  • Cut potatoes into chunks and boil in beet water from step 1 for 20 minutes.
  • Dice onion and grate carrots, sauté with oil in a skillet until soft.  Stir in tomato paste and a splash of water when vegetables are almost finished.
  • Thinly slice cabbage and add to pot with potatoes when they are halfway done boiling.
  • Peel and cut beets and add to pot.
  • Add beef stock to pot.
  • Add sautéed carrots and onion to pot and cook for additional 10-15 minutes.
  • Serve with dollop of sour cream or plain yogurt, garnish with dill or chives.