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Archive for January 2021

Trichome Tribune – Last Minute Gift Guide

Volume 2 | Issue 14 | 12-23-20

The Pro-Canna-Crastinator’s
LAST MINUTE GIFT GUIDE

Hand-picked selection of favorites by our very own Cannabis City budtenders so you can feel confident you’re giving the very best.  

 • CONCENTRATES •

BUDDIES 

REAL GLUE LIVE RESIN WAX
1g $36.00

MFUSED 

ANIMAL CRACKERS
1g $38.00 

MIGOS

BRANDED BATTERY
$16.00

MILLENNIUM 

TROPICANA COOKIES
.5g $25.00 | 1g $36.00

MIGOS

BRANDED BATTERY
$16.00


 • FLOWER •

ROCHESTER FARMS 

MAC 1
1g $10.00 | 1/8oz $35.00
1/4oz $70.00 | 1/2oz $135.00

NOVO DIA

SENSI STAR
1g $7.00 | 1/8oz $22.00 | 1/4oz $40.00

HOUSE OF CULTIVAR

SUNDAY DRIVER
1/8oz $45.00


 • PRE-ROLLS •

FIRE CANNABIS

5 PACK PRE-ROLLS
2.5g $10.00

HOUSE OF CULTIVAR

GAS PACK
.5g $10.00


 • EDIBLES •

HONU EDIBLES

GIMME SA MORE! S’MORES 10PK
100mg $30.00

SMOKIEZ

DELTA 8 1:1
SOUR WATERMELON 10PK

100mg $30.00

HONU EDIBLES

PEANUT BUTTER CUPS 10PK 
100mg $30.00


• TOPICALS •

CERES
DRAGON BALM

ANCIENT OINTMENT
2oz 16.00


 • ACCESSORIES •

SMOKE CYCLONE

JOINT STEAMROLLER
$30.00

RAW SIX SHOOTER

VARIABLE QUANTITY
CONE ROLLER

$20.00


TODAY ONLY


TOMORROW


Located just 1 Block from the Sodo Light Rail Station! Proudly serving the greater Seattle area including the SODO DistrictBeacon HillGeorgetown and Mount Baker.



Healthy Cannabis-Infused Roasted Fish and Vegetables

2020 is finally behind us, and we are proud to make 2021 the year to put yourself first. Our healthy cannabis-infused roasted fish and veggie sheet pan dinner will help you do just that. With tons of colors, flavors, nutrients, and cannabinoids, this dinner is sure to satisfy your belly and your soul. It’s also easily customizable, so you can be sure to please everyone you bring to the table.

Assorted Vegetables
  • Two medium Sweet Potatoes
  • 6 small new potatoes
  • One onion
  • 2 Bell Peppers (colors of choice)
  • Fresh Brussel Sprouts
  • One small head of garlic
  • 4 tbsp Olive Oil
  • Salt & Pepper
  • 1 Tomato (Optional)
  • 4 Ounces Cheese (Optional)
  • Basil (Optional)
Fish
  • Four salmon/fish fillets
  • 4 tbsp Canna-Infused Olive Oil
  • 1 tbsp mustard
  • 1/2 tbsp Honey
  • 2 Lemons
  • 1/2 tbsp chopped dill
  • 1/2 tbsp chopped parsley

Preheat oven to 400 degrees. Trim Brussel sprouts and cut in half. Cut root vegetable into wedges and cut onions and peppers into strips. Slice tomatoes into four slices, mince garlic, and finely chop herbs.

Spread out onions and peppers on one sheet pan leaving room for fish and tomatoes to be added later. Mix one half of minced garlic with 4 tbsp of olive oil and season with salt and pepper. Toss peppers and onions in 2 tbsp of mixture. Bake on top rack for 5 minutes.

Arrange root vegetables on a separate baking sheet. Pour remaining garlic oil on root vegetables and toss to coat. Once onions have cooked for 5 minutes, remove from oven and put root vegetable on the top rack.

Mix remaining garlic with 3 tbsp Canna-oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp dijon mustard, dill, and parsley.

Arrange salmon (or fish of choice) and tomatoes on the sheet pan with onions and peppers. Top with garlic honey mustard glaze and top fish with lemon rounds. Top each tomato with 1 oz cheese.

Return onion pan with fish to the lower rack after root vegetables have cooked for 5 minutes. Cook everything an additional 15-20 minutes until fish is 145 degrees.

Remove from oven and transfer to a serving platter for a colorful presentation or dish up directly from sheet pans. Garnish tomatoes with basil. Enjoy!