What's in the bag? SFF for Thursday, September 1st, 2016

Organic Frisee From COKE FARM, San Juan Bautista, CA

Frisee lettuce is an Italian member of the chicory family.   With curly fringed leaves that have a light to lime green color, the flavors are mildly bitter with more sweetness at the core.  Frisee pairs well mixed with other greens in salads, or on its own with sweet fruit such as pomegranate seeds or a fresh citrus vinaigrette.  Frisee has a short shelf life - try to use it as soon as possible.  To refresh limp or wilted leaves, soak in in very cold water for 15 minutes to refresh.

Organic Baby Artichokes From COKE FARM, San Juan Bautista, CA

Artichokes are thought to have originated in North Africa, where they still grow wild today. They were introduced to the United States in the 19th century by French and Spanish immigrants. Artichokes can be enjoyed in a multitude of ways. To prepare artichokes leaves for a simple boil, use kitchen scissors to trim each scale to remove the thorny tip. Boil in salted water until tender, then remove the leaves one at a time to dip in melted butter, hollandaise or aioli, scraping away only the soft inside of each leaf with your teeth. Remove the inedible fuzzy choke to reveal the delicate heart underneath. Store fresh artichokes unwashed in a plastic bag in the refrigerator for up to a week. When working with artichokes, avoid discoloration after cutting by holding in water with a squeeze of fresh lemon juice.

RECIPE: Roman-Jewish Fried Artichokes (Carciofi alla Giudia)


The orange color in this cauliflower is a result of a genetic mutation, which allows the vegetable to hold more beta carotene, or Vitamin A. Orange cauliflower is also known as Cheddar cauliflower and Orange Bouquet cauliflower. Orange cauliflower lends itself to any traditional cauliflower recipe. It can be steamed, roasted, fried and pickled. Puree boiled or steamed Orange cauliflower and add to soups, sauces and casseroles. Its flavor pairs well with cardamom, cumin, curry, garlic, robust cheeses, brussels sprouts and onion. Use within a few days of purchasing and rinse immediately before use.

RECIPE: General Tso’s Cauliflower

Organic Butternut Squash From COKE FARM, San Juan Bautista, CA

With its distinct, giant pear shape, the appearance of butternut squash in the market each year symbols the return of fall and cold weather. In season throughout most of fall, winter and early spring, sweet butternut squash with its appealing deep orange flesh and rich dessert-like flavor is a welcome respite from seasonal bitter greens.  Store up to a month in a cool, dark spot. Incredibly versatile, use squash in soups, stews and baked, sliced in half and cored, as a delicious side dish. Evidence exists of squash consumption in Mexico dating back over seven thousand years.

Organic Glo Haven Peaches Black Bear Orchards, Palisade, CO

A true freestone peach, the Glo Haven is a large, nearly round fruit with a highly colored skin, which is almost fuzzless. Firm, yellow flesh with a pleasant flavor. Peaches are great for fresh eating, poaching, baking, grilling and processing into jams, syrups, ice creams and preserving in syrup. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts such as cakes and pies. Complimentary pairings include other stone fruits, honey, egg custards, lavendar, lemon, orange, cardamon, basil, arugula, cayenne, pepitas, marcona almonds, mascarpone, burrata, chevre, vanilla, white chocolate, yogurt, hazelnut, pistachios and olive oil.

RECIPE: Grilled Peach and Heirloom Tomato Salad


Heirloom tomatoes are most often served fresh as simple preparation allows their intense, tomato flavor to come through. Add slices to salads or layer with basil and fresh mozzarella to make a classic Italian Caprese salad. Blend with strawberries and fresh herbs for a take on gazpacho. Slow-roast to concentrate the tomato's natural sweetness and puree into a dip with garbanzo beans and tahini. Layer in savory tarts, dice into fresh salsa or roast and add to risotto with summer vegetables such as squash and corn. Heirloom tomatoes are fragile, bruise easily, and should be used immediately upon ripening. Do not refrigerate.

Red Forno Beets from COKE FARM, San Juan Bautista, CA

Red Forno beets are made up of both an edible root and edible leaves. At maturity, potentially foot long red veined green leaves ascend from blood red stems attached to the Red Forno beet's smooth cylindric and tapered root. The beet itself is bark colored on the surface with a deep violet toned flesh. Small or medium beets are generally more tender than larger ones. Mature beets can reach up to five inches in length and 2 inches in diameter. As beets have the highest sugar content of any vegetable, the flavor of the Red Forno is knowingly sweet with an earthy undertone suggestive of where it is grown. Red Forno beets are showcased best when slow roasted or steamed. They pair well with a wide variety of proteins, spices and other vegetables including cheese, bacon, prosciutto, shallots, eggs, dill, paprika, smoked fish, walnuts, garlic, chives, citrus, hazelnut and pistachio oil. They can also be preserved by pickling, which offers an incredible flavor profile while also extending the beets' shelf-life. The leaves are commonly used as a pot herb, as a braising green or bitter salad green.

RECIPE: Beet, Tomato, & Artichoke Salad


Fruit Upgrade:

Organic Gala Apples From COKE FARM, San Juan Bautista, CA

A cross between Golden Delicious and Kidd’s Orange Red, the Gala apple is currently one of the most extensively grown apples in the world. It has an impressive lineage, being related as well to both the Delicious and Cox Orange Pippin varieties. It is also parent to several varieties such as the Jazz, Royal Gala and Pacific Rose. Gala apples are covered in a thin yellow to orange skin, highlighted with pink to red stripes that vary in hue dependent upon the apples maturity. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma. Gala’s that are allowed to reach the peak of their sweetness on the tree will have a deeper red hue and a slightly sweeter flavor. The delicate flavor and texture of the Gala apple shines in fresh preparations. They are perfect for use in fruit, green and chopped salads. Add diced gala to fruit salsas and chutneys. Slice and add to burgers, paninis and crostinis. Their sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples such a Granny Smith, Arkansas Black, Pippin and Mutsu. The flavor of pears, winter squash, onions, pecans, turkey, curry, brie, cheddar and Swiss cheese complement Gala apples.

Chocolate Upgrade:

Poco Dolce 81% bar

Cheese Upgrade:

Cacio e Pere

This cheese is made using an innovative recipe. The traditional skill of the cheese-maker is combined to the new yet old flavour of pears, eaten since the old days with bread and cheese. The flavour and aroma are slightly fruity but not sweet and do not saturate the palate; on the contrary, an extra bite is required to fully appreciate both.

Egg Upgrade:

Fresh Local Eggs from CLIFFORD FAMILY FARMS in Provo, UT

Vegetarian Upgrade:


RECIPE: Roasted Beet and Beet Greens Salad with Apple and Goat Cheese

Omnivore Upgrade:

Uncured Bacon from NIMAN RANCH in Alameda, CA +DRAKE FAMILY FARMS PLAIN CHEVRE From Ontario, CA

Omnivore Plus Upgrade:

Uncured Ham Steak from NIMAN RANCH in Alameda, CA + DRAKE FAMILY FARMS PLAIN CHEVRE From Ontario, CA

Paleo Upgrade:


Niman Ranch St. Louis Style Ribs From NIMAN RANCH, Alameda, CA + Fresh Local Eggs From CLIFFORD FAMILY FARMS in Provo, UT


Mary's Organic Chicken Whole Chicken + Fresh Local Eggs From CLIFFORD FAMILY FARMS in Provo, UT

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Gift Baskets & Platters

Please call the store (801-583-7374) during business hours to order gift baskets and platters for all kinds of parties.