Organic Arugula From SANDHILL FARMS, Eden, UT
Arugula consists of vibrant green leaves attached to a pale creamy green hued stem. The leaves are lobed and can be harvested when young and mild in flavor or when fully mature at 3 or 4 inches in length. Arugula offers an herbaceous, peppery flavor with nuances of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste. The pungent flavor of arugula is due to its high content of sulfur containing compounds known as glucosinolates. In the culinary world arugula is used as an herb, a salad green and even a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked, though cooking will give the leaves a milder flavor. Add to raw pesto and sauces to showcase its pungency. Use as a leafy bed for grilled seafood. Chop and sprinkle atop pizza and pasta just before serving. Combine with other greens to spice up a salad. Add whole leaves to grilled cheese sandwiches or a BLT. Use in lieu of spinach in omelets and quiche. In the Gulf of Naples on the island of Ischia arugula is made into a liqueur known as Rucolino. The sharp flavor of arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomato and robust cheeses such as goat, blue and Parmigiano-Reggiano.
Organic Curley Kale From COKE FARM, San Juan Bautista, CA
Kale is a boon to lovers of year-round fresh green vegetables! In season during the coldest of months, kale makes a healthy addition soups or stews and as a sautéed side dish. Unlike the current popular vegetable cooking of today, kale is best when well-cooked (not al dente.) Store Kale only a few days in the refrigerator, lightly wrapped in damp towels. Use kale quickly; its bitter flavors develop the longer it is stored. Wash thoroughly before use to remove dirt and grit. When preparing for quick cooking, always remember to remove any tough ribs and stems first. Store Kale only a few days in the refrigerator, lightly wrapped in damp towels. Use kale quickly; its bitter flavors develop the longer it is stored. Wash thoroughly before use to remove dirt and grit. When preparing for quick cooking, always remember to remove any tough ribs and stems first.
RECIPE: Carrot, kale and ginger stir fry
Organic Rainbow Carrots From COKE FARM, San Juan Bautista, CA
A staple of modern American kitchens, carrots originated in ancient Persia. First cultivated primarily for their greens and seeds, carrots at that time were mostly purple. Other colors, such as white, yellow, and red began to develop over the course of the next thousand years as their cultivation spread through Asia. Rich in potassium, plus Vitamins A and C, cook carrots and serve with a little oil or butter to release their full nutritious potential. Keep wrapped in a bag in the refrigerator for up to 1 week.
SPRING LETTUCE MIX From SANDHILL FARMS, Eden, UT
A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors. Among the greens commonly found in the mixture are arugula, dandelion, frisée, mizuma, mâche, radicchio, oak leaf, endive and sorrel. Spring mix is also known as mesclun, mesculum, field greens, spring salad mix, spring mix or field greens. When wrapped in plastic and stored in the vegetable drawer of the refrigerator, the greens will stay fresh for a week.
Organic Red Beets From COKE FARM, San Juan Bautista, CA
Sweet, earthy and colorful, baby red beets are a member of the Chenopodiaceae family, along with carnations, chard, spinach, and Venus fly traps. The deep rich color is due to betalain pigments, which are also thought to support the body's detoxification process. However, betalians are very heat sensitive; cook the roots until just fork tender. The beet roots are an excellent source of vitamin C, fiber and many essential minerals. The leafy greens are rich in beta-carotene, iron and calcium. To best store beets, remove and use the beet greens as soon as possible, leaving about a 1 inch stem 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. Before handling either cooked or raw beets, we recommend wearing rubber gloves to avoid staining of your hands.
Organic Zucchini From COKE FARM, San Juan Bautista, CA
Although most would identify zucchini as a vegetable, it is actually a fruit. Native to the Americas and growing as long as three feet in some instances, zucchini has a delicate flavor with mildly sweet and floral notes. With both potassium, fiber and Vitamin A, use zucchini grated into muffins or breads, sliced raw on salads, or lightly steamed and topped with butter for an easy kid-friendly side. Store zucchini in the fridge for up to 1 week.
Black Mission Figs From COKE FARM, San Juan Bautista, CA
When Black Mission Figs are blended with savory ingredients, such as salt, cocoa and spices, figs can produce a “meaty” flavor that has a smoky, almost steak-like aroma and taste. Chop fresh figs and thyme, then fold into olive oil-based cake batter and bake. Whip blue cheese and heavy cream, the pipe into halved figs, top with toasted hazelnuts and serve as an appetizer. Saute roasted beets and quartered figs in honey and balsamic vinegar, then toss with arugula and serve as a salad. Top puff pastry dough with crumbled goat cheese, chopped or halved figs and sliced prosciutto, then bake into a tart. To store, lay figs on paper towels; cover with plastic; refrigerate no more than three days. Use ripe figs immediately.
THE CHOCOLATE CONSPIRACY BLACKBERRY GINGER BAR From SLC, UT
PRIMA DONNA FINO FROM HOLLAND
Prima Donna is characterized by "little white dots" or crystals that can be seen more prominently in the extra aged varieties maturo and forte. The cheese brings out its innate sensation with red wines such as a Cabernet Sauvignon, Pinot Noir, Syrah or Zinfandel. Prima Donna fino is best known for its rich, full flavour and its slightly sweet and nutty taste. Lactose and gluten free, it works well on bread, shaved into slices, and suitable into a fondue.