Organic Fennel From COKE FARM, San Juan Bautista, CA
Native to the Mediterranean, fennel is highly aromatic with distinct flavors of anise. Intense while raw but subtle when cooked – the bulb, stalks and fronds are all edible. It is used worldwide to create layers of flavor in cooking. Store fennel in the refrigerator loosely wrapped in a damp towel for several days. Fennel is a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and rich in Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. A relative of dill and parsley, fennel is crunchy with hints of sweetness. The bulb, stalks, fronds, and seeds are all edible and all feature heavily in Mediterranean cooking. Fennel is highly aromatic with distinct flavors of anise; intense while raw but subtle when cooked, it is used worldwide to create layers of flavor in cooking. Store fennel in the refrigerator loosely wrapped in a damp towel for several days. Fennel is a good source of essential minerals vitamin C and fiber.
Organic Green Butter Lettuce From LILLY'S, San Juan Bautista, CA
Butter lettuce has a smooth buttery flavor with small notes of bitterness, and a tender texture. It pairs best with light and crisp vinaigrettes, as well as sweet fruit, cottage cheese or seafood. Butter Lettuce is rich in calcium, iron, plus vitamins A and C. Store lettuce in the colder section of your fridge. Wrap in a plastic bag and use within 3 - 4 days.
Organic Green Beans From COKE FARM, San Juan Bautista, CA
Green Beans aka French beans are a member of the Fabaceae family - cousins of peas and most common bean varieties. However, green beans are bred specifically for their pod, not their seeds. With a bright green color, both the pods and seeds are edible. The flavor is mildly grassy and sweet. French beans may also be yellow or purple. Lightly steam or sauté to bring out the best bright favor, pair with other summer vegetables, or pickle for a delicious condiment to Bloody Mary's. Green beans will keep wrapped in the fridge for more than one week.
Organic Yellow Onions From COKE FARM, San Juan Bautista, CA
Onions are divided into two categories: sweet onions and cooking onions. Sweet onions are best suited for fresh eating as they have higher moisture content equaling a shorter shelf life and a tendency to mold. Cooking onions have a longer shelf life. These are the storage onion varieties that can be stored at room temperature in a dry dark location. Yellow onions are the most common cooking onion utilized in cuisines throughout the world. Fresh eating should be avoided as the Yellow onion's pungency will linger long in raw form and dominate any companion ingredient. Yellow onions are the ubiquitous soup and stock onion. They can also be dry-roasted, sautéed, grilled, caramelized and braised.
Organic Colossal Garlic From COKE FARM, San Juan Bautista, CA
Garlic is a staple pantry item in kitchens throughout the world. It can be eaten in a variety of ways including raw or cooked. Raw garlic tends to be stronger than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting garlic will enhance its flavor and add a subtle sweetness. Pair garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables such as tomatoes, tomatillos and citrus are also enhanced by garlic's presence. To store keep garlic in a cool dry place. Depending upon where it has come from and how long it has previously been stored conventional garlic will keep one to four months
Organic Red Onions From COKE FARM, San Juan Bautista, CA
Red onions are a deep red or purple color with a translucent white inside marked with colorful red rings. Red onion adds snap to salsas, sliced thin in salads, sliced thick and grilled, or as the off-season substitute for topping hamburgers (instead of mealy out of season tomatoes.) Store red onions in a cool dark place for up to a month. A storage or “dry onion,” red onions are sufficiently sweet to be eaten raw as a colorful addition to salads, or work nicely sautéed or grilled. Finely dice red onions to add a sweet crunch to raw sauces, or use as the base for almost all full flavored dishes. Onions, when cooked with garlic, round out the flavor and provide needed depth to winter dishes. Store out of the fridge in a cool dark place for several weeks. Use red onions to add crispness to salads and salsas or sliced thick on top of hamburgers. Rich in Vitamin C and virtually free of calories, store red onions in a cool dark place for up to a month.
Organic Satsuma Mandarins From CUNNINGHAM ORGANIC FARM, Fallbrook, CA
Delicious, sweet and tangy, Satsuma Mandarin oranges are the ideal snack. Enveloped in its trademark loose and easy-to-peel skin, and usually seedless, Satsumas are easy to pack in your purse, enjoy on the road, or share with a friend. Use to add sweetness to bitter greens in salads, or as a refreshing fruit dessert. Rich in Vitamin C, store in a cool dark place; as soon as any brown spots appear, transfer to the refrigerator.
Organic Page Mandarins From CUNNINGHAM ORGANIC FARM, Fallbrook, CA
A Page Mandarin is a hybrid of a Minneola Tangelo and a Clementine mandarin. This makes it a Tantangelo by standard nomenclature but the name is seldom used by anyone. A Minneola is a hybrid of a Dancy tangerine and a Bowen grapefruit. The page is therefore 3/4 mandarin and 1/4 grapefruit by ancestry. It is seldom grown commercially because the fruit of it are generally fairly small, which makes this delicious treat all the more special. Though small in size, it makes excellent juice and is a delicious snack.
Organic Morro Blood Oranges From CUNNINGHAM ORGANIC FARM, Fallbrook, CA
Every winter we look forward to the arrival of blood oranges! Smaller and less acidic than a traditional navel, yet with a refreshing sweet-tart flavor, blood oranges are delicious in cocktails, salad dressings, sorbet or simply peeled and enjoyed in their natural state. With a bright orange skin hued with patches of deep burgundy, the blood orange’s vibrant flesh is due to the presence of anthocyanin, an antioxidant found in berries and red potatoes, but not found in any other citrus fruits. As with all citrus, blood oranges are full of vitamin C and fiber. In season from November to April, store for one week at room temperature or for three weeks in the fridge.
Organic Cocktail Grapefruit FromCUNNINGHAM ORGANIC FARM, Fallbrook, CA
Not actually a true grapefruit, Cocktail Grapefruits are a cross between a Mandarin orange and a Pummelo. Exceptionally juicy and sweet, but lower in acid than most grapefruit varieties, Cocktail Grapefruits are ideal for breakfast (no need to add sugar) or for juicing (as they are quite seedy, you will need to strain the juice before drinking.) Store at room temperature for one week, or up to two weeks in the refrigerator. As with most citrus, these refreshing fruits are rich in Vitamins A & C, plus lots of fiber. Grapefruits were bestowed with the name "Grape-fruits" not because they are related to actual grapes in any way; instead, unusual for citrus, early grapefruits sometimes grew in grape-like clusters. Sweeter and less acidic than a traditional grapefruit, Cocktail grapefruits are actually a cross between a Mandarin orange and a Pummelo. Very juicy, they make ideal juicing fruit (remember to strain the seeds,) serve for breakfast, or use to add a refreshing contrast to green salads in winter. Store at room temperature for one week, or up to two weeks in the refrigerator.
BLANXART, Barcelona, Spain 76% BRASIL BAR
FROMAGE D'AFFINOIS WITH TRUFFLES From the Rhoes-Alps region of France
Delicious served on a cheese platter with a rustic baguette or alongside fresh fruits and nuts, this soft double-cream cheese can also be incorporated into many traditional recipes in order to elevate flavor. Made with real Black Truffles from the Perigord region of France, Fromager d'Affinois with Truffles displays notes of fresh butter and earthy mushroom that are unmasked after cutting into its light and bloomy rind. Furthermore, this cheese is made using a special production process called "ultrafiltration" (an ingenious cheesemaking process which retains a higher concentration of nutrients and ensures creamier and richer cheeses), offering a more luscious texture than other brie-like cheeses.
Fresh Local Eggs From CLIFFORD FAMILY FARMS, Provo, UT
SOCIETE BEE ROQUEFORT from France
There is no substitute for Roquefort! Produced using the unpasteurized milk of Lacaune sheep which graze on the thin, yet rich grass of the Causses in the heart of France, the curds of this cheese are blended with penicillin molds harvested from rye bread baked specially for this purpose. The wheels are aged on oak planks in natural limestone caves for an average of 150 days. The result is a tangy, complex blue cheese with balanced saltiness and an arresting assertiveness. For salads and steaks, this is the top choice.