Organic Broccoli From COKE FARM, San Juan Bautista, CA
A staple of the American diet, broccoli originated in Europe over 2,000 years ago. First cultivated in the US in the 1800’s, broccoli is a considered a nutrient-dense leafy green vegetable, full of B Vitamins, plus Vitamins A & C, calcium and potassium. Incredibly versatile, broccoli is delicious raw, or equally tasty sautéed, grilled, or steamed. Add a squeeze of fresh lemon juice to broccoli to assist your body in accessing all that good nutrition. Store broccoli loosely wrapped in the fridge for several days.
Organic Shallots From COKE FARM, San Juan Bautista, CA
The versatile shallot is a member of the onion family. With a flavor similar to a milder, sweeter onion with notes of garlic, shallots can be used to add depth and richness to salad dressings, sauces and sautés. With a copper colored, papery outer skin and a white-green flesh inside, shallots grow in clusters and separate into heads like garlic when peeled. Shallots originated in South West Asia, however, now are fundamental to classic French cuisine. Store shallots in a cool dry place for up to 3 months. Discard them if they begin to soften or show signs of sprouting.
Organic Beet Greens From COKE FARM, San Juan Bautista, CA
Beet greens have a similar semi-bitter flavor to chard. To best store beets, remove and use the beet greens as soon as possible, leaving about 1 inch stems on the beet roots. Keep the greens no more than 1 or 2 days, wrapped loosely in damp paper towels and refrigerated. Roots will keep for more than 1 week in a bag in the fridge.
Organic English Peas From COKE FARM, San Juan Bautista, CA
In peak in the spring, English peas are sweet and tender, with a fresh and bright flavor. Encased in an inedible pod, peas' fresh flavor pairs especially well with fresh mint, lemon and dill. Very high in both fiber and protein, 6oz of peas contain more protein than an egg or a tablespoon of peanut butter. Garden peas are so named "English" peas due to their popularity and cultivation in England; however, Egyptian tombs show evidence exists of pea consumption. Currently, only 5% of peas are enjoyed fresh; the other 95% are frozen or canned. To best keep fresh peas, store unshelled peas in their pods loosely wrapped in the refrigerator, and use within 2 – 3 days.
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 Hass Avocados From COKE FARM, San Juan Bautista, CA
The Hass avocado is known for its quintessentially tumbled leathery fairly thick skin that turns near black when fully mature. The flesh closest to the skin is a lush colored pale lime green and as it nears the central pit it develops a rich creamy yellow tone and softer, oil rich texture. Hass avocado's flavor reflects its texture - creamy and smooth with a nutty and sweet finish. To halve and pit a ripe avocado, cut in half lengthwise until reaching the center stone. Twist the two halves in opposite directions to separate. Remove the pit with a spoon. Carefully peel away skin. Avocados may be mashed, cubed or sliced, stuffed or pureed. To store, ripen fruit at room temperature. Refrigerate when ripe. Once ripe, use promptly for optimum flavor and texture.
Bar of Choice
Tome Fleur Verte from France
The scalloped edges of this large, very fresh goat tomme and the lovely combination of herbs -- mostly tarragon, savory, and thyme -- pressed into the rind make for a gorgeous appearance and a cheese that embodies spring time, any time of the year. The herbs are edible, and their refreshing green color nicely contrasts with the semi-soft alabaster-white paste. Creamy, smooth, mild and lemony, with notes of white pepper and the clean yet lingering taste of tarragon. Not strong or "barnyardy". Pasteurized, made in Perigord, France.
Fresh Local Eggs From CLIFFORD FAMILY FARMS, Provo, UT
BEEHIVE CHEESE BARELY BUZZED From Uintah, UT
Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture.