ORGANIC GREEN CURLY KALE FROM COKE FARM, San Juan Bautista, CA
The standard Kale variety we usually find in the grocery store is a curled green variety. It is hardy and fibrous when fully mature, yet tender enough to be used as a raw salad green when young. The pale green stems are tough and should be removed, while the tightly curled leaves are chewy yet succulent. Kale has a earthy flavor with a nutty sweetness that is accentuated when cooked. Kale is an incredibly versatile green considering its many forms and stages of harvest. Young sprouts add an earthy flavor to salad green mixes, while fully mature leaves may be steamed, braised, stewed, fried, sauteed, and even baked like a chip. This vegetable loves the combination of garlic, sesame, soy sauce and ginger. It is also great in hardy soups which contain smoked meats, potatoes, beans or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, chorizo sausage, pancetta and chicken.
Organic Baby Red Beets from SANDHILL FARMS, Eden, UT
Baby Red beets are harvested young for their edible roots, stems and leaves. 10-12 inch variegated red and green leafy stems ascend from the Red beet's deep burgundy colored, bulbous root. Baby Red beets have a trademark flavor of rich earthiness and candy sweetness. The flavor found inherently in beets is due to geosmin, an organic compound responsible for their deep earthy flavor and aroma. Baby Red beets have a tender from texture. Their greens are also tender, the flavor though, semi-bitter. Red beets can be harvested at any time during their growing cycle. If left to mature the roots can reach up to an average of three inches in diameter. Beets with greens still attached a sign that they are extremely fresh. Steaming and roasting bring out the best flavor that Baby Red beets can offer. Baby Red beets require less cooking time than mature beets. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Baby Red beets pair well with cheese such as pecorino and gorgonzola, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Baby Red beets can be preserved via pickling, which also changes their flavor profile while contributing to the length of the root's shelf-life. Beet greens can be used for salads or as a pot herb. Beets will keep, refrigerated, for up to a week or longer if their tops are removed. Red beet varieties will bleed raw or cooked with potential to stain surfaces and skin.
RECIPE: Roasted Beets and Fennel Salad
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 Red Bell Peppers COKE FARM, San Juan Bautista, CA
Similar in flavor to a yellow or orange bell pepper, Red bell peppers have a mild, sweet pepper flavor with a crisp texture. Bell peppers have practically no "heat" and register less than 100 on the Scoville scale. Low in calories but rich in Vitamin C, peppers are a welcome addition to scrambled eggs for their crunch, julienned into salads, and are used quite commonly in Mediterranean cooking. Stuff whole for an easy entree for a crowd. Store in the fridge for up to 5 days.
RECIPE: Roasted Red Peppers
Organic Romaine Lettuce From COKE FARM, San Juan Bautista, CA
Romaine is a member of the daisy family Compositae which, although the second largest family of flowering plants, contributes only a few food plants (including also chicory, endive, escarole and dandelion). It is a cultivar of the common lettuce (Lactuca sativa) and is distinguished by an elongated head; dark green, long, narrow, crisp, stiff leaves and a coarse texture, with a distinctive rib almost to the tip of the leaf. These thick ribs, especially on the older outer leaves, have a milky fluid which is unpleasant, so they should not be used, nor should the leaf-tips, which can be bitter. (Although actually, these dark green outer leaves are the most nutritious). The interior leaves are paler in color, and more delicate in flavor. There is also a milder tasting variety with red tipped leaves and, a sweet romaine, which is even sweeter than regular romaine.
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 Celery From COKE FARM, San Juan Bautista, CA
A crisp, light green ribbed stalk with a juicy, crunchy texture and mild flavor. Both its stalk and leaves are edible. Celery is frequently used in mirepoix as the base in stock and stews, but is excellent raw as a snack, added to chilled salads for texture, or slow cooked to soften its crunch and develop its flavor. Store celery for up to two week in the fridge.
Zollinger's Apple Cider from Zollinger Fruit & Tree Farm in Logan, UT
70% Ecuador Camino Verde Chocolate From Solstice
Pleasant Ridge Reserve from Uplands Cheese in Southwest Wisconsin
Pleasant Ridge Reserve is the most-awarded cheese in American history, having won Best of Show in the American Cheese Society's annual competition three times (2001, 2005 and 2010), and having also won the US Cheese Championships in 2003. It is the only cheese to have won Best of Show three times, and the only cheese to have ever won both of the major, national cheese competitions.
RECIPE: So-chic mac & cheese: recipe with Pleasant Ridge Reserve
Fresh Local Eggs From CLIFFORD FAMILY FARMS, Provo, UT
Tuada From COWGIRL CREAMERY, San Francisco, CA
Tuada, which means “cellar” in Italian, is made in Tuscany by the father-and-son team of Bruno and Verano Bertagni. They source milk from several small farms in the region, including milk from the rare sheep breeds Massese and Garfagnina. Tuada is coated with ash and olive oil and aged for more than 5 months in cellars on beech boards. It has a firm texture and an earthy flavor that is sweet without being overly salty or spicy.
Grass Fed Ground Beef From CANYON MEADOWS RANCH, Altamont, UT + Tuada From COWGIRL CREAMERY, San Francisco, CA
RECIPE: Beef & Kale Stuffed Peppers
Omnivore Plus Upgrade:
Grass Fed Ribeye Steak From CANYON MEADOWS RANCH + Tuada From COWGIRL CREAMERY, San Francisco, CA