7231 Greenwood Ave. N
Seattle, WA 98103
Open 6 am - 11 pm, 7 days a week
4416 Fremont Ave. N
Seattle, WA 98103
Open 6 am - 11 pm, 7 days a week
Ken's Market and Marketime Foods are part of your neighborhood. Independently owned and operated by a local family, we specialize in smiles and remembering your name. Our markets carry a good variety of quality products at fair prices. We mean it when we say “we want to be your store!”
When you need bacon and fresh OJ on a Sunday morning and you're still in your pajama pants, pop over, grab a cart, toss in what you need and checkout before your better half has even finished brewing the coffee!
We're not only a great little neighborhood market, we are your complete grocery store. We have terrific produce with lots of organic choices. Our meat section is stocked with fresh, quality cuts prepared by our own in-house butcher. We are known for our excellent selection of wine and beer. We feature a complete floral department with a fresh selection of gorgeous long lasting bouquets. We are focused on carrying local, organic and fair trade products whenever we can. On top of all that, you will love our deli & coffee shop!
Ken's Market is adding a very special new offering to it's meat department line-up, courtesy of local meat company Porter & York. Starting now, we will be cutting these amazingly tender, flavorful steaks and stocking them in our meat case each Friday, and throughout the weekend (as long as limited supplies last). Those of you who were able to score on a couple of these for our special Valentine's Day roll-out, you know what we're talking about! If you are planning something special, or just want to reserve yourself an amazing steak, give us a call today
First, we start with something great to begin with: a Porter & York 100% natural Angus loin of beef, better known as a “New York” strip.
When you buy New York strip steaks from Porter & York, you’re getting fresh, not frozen, Natural Angus or Prime grade beef that is so rich it will melt in your mouth. The strip loin comes from the loin primal of the steer or heifer. It is the long narrow piece on a t-bone or porterhouse steak. This cut has many aliases, New York steak, Kansas City steak, boneless Club steak or Ambassador steak to name a few. This steak generally has a fair amount of marbling (tiny flecks of fat interlaced in the muscle) which gives the cut a good flavor profile and tenderness. The strip loin can come in a bone in version that is known as a shell steak or club steak. Ours is boneless and aged to achieve perfect flavor and tenderness.
In the 1800’s the famed Delmonico’s Restaurant in New York City featured a steak that is thought to be the precursor to the boneless strip loin steak and it picked up the name of Delmonico. This cut has also been linked to a boneless ribeye steak so it is believed that the original Delmonico was cut from the portion of the strip loin closest to the rib. Because the restaurant was located in New York City it is thought that this is how the cut picked up the name of New York steak.
Secondly, we have arranged to have a set number of these beautiful strip loins set aside for us each week, to enter their two week dry aging cycle - our preferred time window for dry aging (this is after being “wet aged”- in the vac seal - for 28 days).
The process of aging meat changes the beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Each day you allow beef to dry age, the softer and more flavorful it becomes. After 7 days the effects are well noticed, but some fine steakhouses will order aged beef up to 35 days which creates a very strong “oaky” beef flavor.
Only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steakhouse restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.
Each week, the loins will be delivered directly to our store, cut into beautiful thick steaks in our meat department, and stocked for sale. But please be advised, when they're gone, they're gone... at least until the next weekend. Also be advised, once you’ve had one of these, you won’t want any other steak!
At the heart of our floral department this time of year are tulips, from now through the end of spring and beyond. Our tulips are plentiful, reasonably priced, and available in a wide array of vibrant spring colors. When available, we buy locally from the tulip growers of the Skagit Valley.
2-year-aged Parmigiano Reggiano
We purchase bulk 80 lb. wheels of this delicious and versatile cheese from Italy. Just a few fine shreds will add a rich, full flavor and touch of class to just about any dish you can think of! For a limited time, we are offering any size chunk you like, “fresh off the wheel”, for 16.99 lb. Enjoy!
After years of careful thought and planning, we have finally completed designs and are beginning major renovations to your beloved Marketime. Over time, the old place has worn tired. After exploring a myriad of possible layouts and weighing the pros and cons of each, we have settled on a plan that we think, in the end, you will love.
Our goal throughout this process has been to maintain the traditional Marketime character but with a fresh new look, along with a complete equipment upgrade. The new store, while still having a wide ranging grocery selection, will have an increased emphasis on fresh foods. The deli will be much new and improved, as will the produce and other "perimeter" departments. We're excited for our new refrigerated "beer cave" feature, and remain committed to having the captivating selection that we’ve become known for! We are also adding about 1,400 square feet and turning the aisles the opposite direction. The checkout area will be relocated and all new. Improved spaciousness in key areas, increased natural lighting, polished concrete floors, and some cool new art and decor will be sure to improve your shopping experience as well.
We plan to stay open during the entire remodel, which we hope to complete in a very compact 6 to 8 months. There may be some brief periods of limited service (shorter hours of operation) or even having to close for a very short time. We will do our best to communicate construction schedules and give plenty of advance notice if that does become necessary. We will be making it a priority to keep customer inconveniences to an absolute minimum.
We are excited to bring a new and improved Marketime to the neighborhood. Thanks for your support!
Ken's Market Soups
Marketime Foods Soups
Ken's Market has them right now at their sweet and tender seasonal perfection! Grill them, broil, steamed, sauté, wrap them, serve with eggs, salmon, ham or in your favorite asparagus recipe or just eat them raw. Asparagus is a healthy and versatile vegetable. Check out our recipe for Asparagus Pesto:
1 bunch asparagus, about 1 lb., trimmed & cooked 5 minutes in boiling, salted water, place in shallow bowl of ice water to stop the cooking & keep bright color.
1/2 cup packed coarsely chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
1 - 2 teaspoons of grated lemon zest
Dash of each: sea salt & white pepper, freshly ground
1 cup (aprox.) pure olive oil
1/2 cup freshly grated Parmesan
Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, lemon zest and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. If it's too thick, thin with a drop or two of olive oil, to achieve a saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed.
Yield: 3 cups
Keeps: 2 to 3 days, refrigerated
Total Time: 25 min
Prep: 20 min
Cook: 5 min
(Greenwood only - coming soon to the brand new Marketime deli along with a whole new sandwich menu!)
Of all the dishes to result from the French influence on the Vietnamese culture, the Bánh Mì sandwich is one of the tastiest. The baguette and mayo may be borrowed from French cuisine, but the addition of jalapenos and cilantro makes this decidedly Vietnamese fare. Our version features an awesome marinated chicken we make in-house, along with our own pickled vegetables & garlic aioli, resulting in layer upon layer of yummy flavors! The early reviews have been fantastic (thank you), so we're going to try and step up our game and offer this one all the time!!
Introducing, from the owners of Tempero do Brasil in Seattle's U district: Samboroso Brazilan Hot Sauce - cha cha cha!
Ken's is now carrying an authentic, fresh new Brazilian style hot sauce called "Samboroso", derived from 2 words:
Samba (noun): a lively, rhythmic dance originated in Brazil
Saboroso (adj.): a Portuguese word meaning tasty, mouth-watering, enticing
With generous chunks of onion, and hints of garlic and lime, this sauce has been praised by their restaurant customers for over a decade. Watch for frequent in-store sampling in the coming weeks and meet these really nice people. And since you're here, help us decide - is it a salsa or is it hot sauce?
We resolve to keep bringing the most wholesome, freshest, and tastiest foods we can provide. Look for exciting new, healthy, and delicious foods throughout our store in the coming year. Happy New Year!
ELLENOS GREEK YOGURT - Ken's Market and Marketime are proud to now offer a fantastic Greek yogurt from Ellenos, which is a local company that had a store in the Pike Place Market. They hand craft their yogurt in the heart of Seattle's Georgetown. The flavors in their yogurt are 100% natural fruits and toppings. They also try to use local products whenever possible. We could tell you it's great, but don't take our word for it. Here are a few comments from Ellenos fans on Facebook:
Lisa Gonsalves “This the best yogurt ever!!”
Kim Topp-Cowgill “This is the BEST !!! wish it was in a store near us.”
Deanna Hume-Cheatwood “Lemon curd is my favorite! I can't wait to grab some!!”
Tina Lewis-Cheplic “I LOVE Ellenos! !!!”