Produce stands, part 2, Battle Ground Produce redux
March 9, 2010 | 
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The new expansion
In a time when things seem to be getting worse, it’s very nice to see some things that are getting better. Last November I wrote about the opening of a very nice, small produce stand that I found in Battle ground, Washington (see Produce stands, part 1), a great little place with excellent produce and a pretty good wine selection. I’ve since been there a few times (once going there right after shoveling in a load of horse manure into the back of my truck and, being rather conscious of its aroma, parking in the far corner, so as not to offend) and I can say that it has held its high rating in my mind.
Nuts, dried fruits, teas and other sundries
My family and I went back there last Saturday and I can safely state that it has become more of a destination for meal planning. Not only a slight expansion in the wine and dry goods (nuts, dried fruit teas etc.), but also the addition of a meat department that came complete with its own butcher!
Walt Coen, butcher extraodinaire
Please welcome Walt Coen, who is celebrating his 40th anniversary as a butcher. Walt and his now-small (I have a feeling it won’t be that for long) meat section specialize in chicken, pork and beef. All the beef comes from Painted Hills, a ranch near Fossil, Oregon. They are well-known for raising beef in a humane manner, natural vegetarian diets and no antibiotics. Walt grinds all his own hamburger and bulk sausage in-house, and for link sausage they carry the local brand Zenners, and his selection of those should make any sausage lover happy (I hope one day to see Walt use his extensive knowledge and expand his sausage making operation to include making not just bulk, but link also. Right now, it’s merely a dream of mine).
Gallus de Vinum
Another great addition is wine tasting on Saturdays. The day we were there they had a beef brisket that had been marinating in pepper and burgundy for two days. Walt was preparing to smoke this for serving at the wine tasting. We didn’t stay for this, though I wanted to and I am sure it would have been a good time. Ill make sure we attend this in the future.
I look forward to going there again and for what other addition they may be doing in the future. Rumor be told, I heard word that it may have something to do with salami. But that’s just a rumor………………
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