Tuesday, September 21, 2010

New small potato chips and large tortilla chips!


There have been some quality issues with the small kettle chips so I discontinued them for the time being. We are now carrying 4 flavors of Dirty Chips: Sea Salt, JalepeƱo, Sour Cream & Onion and Salt & Pepper. We also have Boulder Chips in 3 flavors: Totally Natural, Malt Vinegar and BBQ. Also, we carry locally made North Fork potato chips in BBQ and Salt. All the small chips are aisle 7.

Also there are 2 new large-sized tortilla chips in the produce aisle. There are "Fiesta Sized" 22 oz Garden of Eatin' White Restaurant-Style Corn chips and 16oz RedHot Blues.

-Delia

Monday, September 20, 2010

Some like it hot


Ever feel disappointed that the fresh jalapenos lack bite? I'm not a fan of garlic, but instead use hot peppers as my most basic seasoning, regardless if I'm cooking Indian, Italian or Chinese. So rather than take a chance, I always buy habanero, or Scotch bonnet, peppers whenever they are available. They never disappoint. I sometimes find myself coughing when the pepper hits the hot oil and volatile fumes are released--but it is an easy way to clear the sinuses. It is a good idea to wear gloves when chopping hot peppers. The oils can stay on your hands for some time, and it is very painful if you happen to rub your eyes.

A Perk of Our Evolution: Pleasure in the Pain of Chilies is an amusing article in the New York Times. Apparently we humans are the only mammals foolish enough to seek out hot chilies to eat. Habanero peppers can be found in the mixed hot peppers sold at the Coop.

Plum tomato sale this week



Amy Hepworth says it is time to bring out the canning jars--she is discounting her plum tomatoes this week. We'll be selling them for $21.78 for a 25 lb case. Which is less than one dollar a pound--a great price for organic, local tomatoes.

We've got the Ball jars--sold above the potatoes in Aisle 1A.

The internet is full of canning How To's and lots of recipes--here's one site. Pasta sauce, salsa, tomato jam. If you are too timid to jump right in, you can get prepared for next year by attending the Brooklyn Skills Share home canning class being offered on October 9. (Along with ice cream making, bike repair, crochet, claw hammer banjo intro ....)

Genetically engineered salmon and pigs?!?


Whaaa--do we really need this? Wall Street Journal reports that Aqua Bounty Technology has developed a salmon that grows twice as quickly as normal and is likely to be approved by the FDA.

The article also describes the Enviropig (the proposed critter on the left), being developed by the University of Guelph in Canada. This little piggy is being engineered to be a dynamo phosphorous processor, requiring less phosphorous in its feed, and thereby decreasing the amount of phosphorous in its waste. And voila! that makes it environmentally friendly!

More detailed information on the FDA salmon hearings and genetically modified crops was also reported in the same issue.


Sunday, September 19, 2010

In the news....

  • Park Slope Food Coop in Fortune magazine this week.
  • Joint pain supplements-glucosamine and chondroitin : Do they work? Maybe not according to a recent study reported in the British Journal of Medicine and summarized in the LA Times. Conclusion is that they may have a placebo effect and do not appear to be harmful. Except maybe to your wallet.
  • BPA: Article in NYTimes indicates that despite "extensive" research, whether or not BPA is harmful has not been conclusively proven, and therefore no ban on its use. BPA has been implicated in various maladies, from cancer to childhood obesity. Let's hope it is not as dangerous as some claim, as we all have been extensively exposed to BPA.
  • Less soap, better for your dishwasher and wash machine and the environment Appliance repairman states in NY Times that because newer appliances use much less water and are more efficient, we should significantly reduce the amount of soap we use. Excess soap leaves clothing stiff, clogs dishwashers and wastes your money.


Friday, September 17, 2010



Here's what looks like a giant brain tomato. I'm not sure what variety of heirloom tomato this is, but it's big and cool.

Wednesday, September 15, 2010

Heirloom tomato? Yes!

This is a garden peach heirloom tomato from Hepworth farm, less than a 2 hour drive away. It's fuzzy! beautiful! and delicious! Try garden peach or one of the many other varieties of organic heirloom tomatoes at the coop now.

Tuesday, September 14, 2010

Woah! check out the new...

frozen gluten free bread by Udi's. As requested, Udi's is now stocked next to the Food for Life frozen gluten free bread.


AND...

Clams! These half-shelled clams are approved by the Marine Stewardship Council and come from Northern Chef.

Friday, September 03, 2010

New Buffalo Mozzarella

Mozzarella Di Bufala D.O.C from the ABC Cooperative in Piedmont, Italy.


We did a taste comparison of all the Buffalo milk Mozzarella that we were carrying and this one was above and beyond anything else we tried.

Enjoy while the tomatoes are still cheap and plentiful.

Anglophiles Rejoyce!


Every time I order an English product, the only response I hear is not, "Oh thank you, love!" or "Good on you, lad!". . .it's "What about Heinz Beans?" Here you are my lovelies. . .

As a bonus, LP Steak and Chop sauce.

Wednesday, August 25, 2010

Watch Out! Some new players in the freezer and ice cream case!

Where to begin...






How about Organic Bistro Wild Alaskan Salmon?? With cranberry pilaf and broccoli. yumm....
TV Dinners have never gotten so healthy!





Everyone has been going (lady) gaga over Annie Chuns seaweed snacks, well now you can get your WON-TON fill with Annie Chuns Cilantro and Chicken Wontons, right next to the Ling Lings.





Pizza Pizza! No, it's not Little Caesars... it's Tofurky Cheese Pizza, made with Daiya Cheese!! Sayonara Amy's Rice Crust Pizza (sorry you Amy-Lovers... dont worry, there's still the single serving version).


Whew!

On a sweeter note,



Get this summer treat (year around really) before Haagen Daz decides to pull it! My favorite of the season, Haagen Daz 5 Lemon has little lemon zest with a delectable creamy taste. Give it a whirl!

Lastly,

Daphne's Baking Company- Chocolate Rasberry and Lemon Tarts




These little delicatessens pack a punch, let me tell you. they come two in a box and can be found in the middle shelf in the ice cream case. They're a perfect little dessert for the new season.

Wednesday, August 18, 2010

Anton's Bavarian Red


Anton's Bavarian Red - a luscious creamy washed rind cheese from the Bavarian Alps in Germany. Enjoy with a heady red beer.

Thanks to Lauren Lewis for modeling this fine cheese.

Tuesday, August 17, 2010

Larchmont Charcuterie returns, bearing frankfurters


Daniel, master sausagemaker of Westchester county, ranks #3 in the "charcuterie" section of the 50 Best Website. His beef and pork saucisson chubs disappeared from our meat case after he made a decision to cut production, leading our members to fear the wurst. But, ever the culinary experimenter, Daniel turned his talent from terrines and pates to the humble tube steak. Now his magie de saucisses returns to the Coop's shelves in the form of one of the best hot dogs we've ever tried. Break out the moutarde et cornichons.

-- Bill the Butcher

Hepworth Farms damaged by hail

Allen reports: Most of you know that Amy Hepworth is our most important farmer. Yesterday afternoon severe weather (some hail and 70 mile an hour winds) ripped through her fields. She estimates a potential loss of about $200,000. on tomatoes alone. I'm only reporting this so that you all know a little more about what a local family farm may have to struggle with to survive. I haven't learned about neighboring farms yet, some of whom we deal with as well.

Friday, August 13, 2010

New Fair Trade chcolate: Caramels & salt chocolate--

Equal Exchange introduced two new chocolate bars this week at the Coop: Organic Dark Ecuador 65% and Organic Chocolate Caramel Crunch with Salt 55% cacoa. Initial reviews are very favorable.

Coop chocolate lovers are sophisticated--the best sellers are the very dark chocolates and chocolate with salt is second.

The bearded Mast Brothers in Williamsburg used to have a corner on the chocolate w/salt market--pricey at $5.57 per 2.5 oz. Chocolove recently introduced a very popular chocolate (55%) with almonds & salt= $1.89 per 3.2 oz. Lindt's Excellence dark chocolate/touch of sea salt = $2.12 for 3.5 oz. Equal Exchange rings up at $2.84 for 3.5 oz. and is the only fairly traded chocolate in this group. (These are current August prices.)

What's with this eating 24/7?

Are you really going to faint if you are unable to eat those chocolate almonds before you make it through checkout? (And this was one of those slow summer days with no wait at checkout.) You say you'll pay at checkout--but it is so easy to forget that wrapper in your pocket. And it is pretty hard to weigh those cherries once they are in your stomach.

How do you feel about your checkout worker handling your organic peaches while eating fishy sushi? Not to mention spilled sticky beverages ruining scales and other checkout equipment.

If you need to eat frequently, please have a snack before you start shopping. And if you do need a snack while working, please tell your squad leader, step aside from your work station, and purchase your snack.

Thanks.

Watermelons----



We've got lots of watermelons--on Julie's left: the striped one is yellow seedless; in the middle, two types of red with seeds--Sangria and Moon & Stars; and on her right, the round Sugar Baby. The early a.m. produce workers taste-tested them all and gave their seal of approval.

We have so many watermelons, Allen didn't know where to put them. Help! Buy watermelon so Allen can go home this weekend.

(Click on photos to get the big picture.)

Summertime Brisket

Brisket. At holiday times, we can't keep it on the shelves. But in the August heat Coop members are likely to overlook some big, beautiful briskets of beef in search of quicker-cooking cuts. It's sad to think that we Brooklynites don't know how to eat brisket in the summertime like they do in Texas...


Okay, first you put together your dry-rub:
1/4 cup paprika
2 tblsp Kosher salt
2 tblsp sugar
2 tblsp ground chile
2 tblsp black pepper
1 tblsp granulated onion
1 tblsp granulated garlic
1 tsp cayenne

Massage the mixture into the beef, all over. Wrap in foil and let rest in the fridge overnight. Meanwhile, make your mop sauce:

12 oz. beer (any cheap brew works fine)
1/2 cup cider vinegar
1/4 cup vegetable oil
small onion, chopped
2 cloves garlic, monced
2 tblsp of the dry-rub
1 tblsp Worcestershire sauce

Get a good low smoky fire going and grill the brisket, covered, for several hours, brushing every 15 minutes or so with the mop sauce. You can also roast the brisket in in the oven at 200-250 degrees for several hours. Slice the meat against the grain and serve in sandwiches with a good BBQ sauce, or just a bit of the drippings.

-- Bill the Butcher.

Saturday, August 07, 2010

Coop T-shirts are here



Hundreds of Coop t-shirts arrived this week. Every design: soup cans, I Work for Food, the oldie but apparently still beloved cornucopia and the carrots. Women's and men's cuts plus kids. Wide choice of colors. Thinking gifts: buy now at the rare moment when you have full choice.

and hey, this is not the Gap. Please refold the t-shirts. Thank you.

Stone fruits...


This has definitely been the Summer of the Peach. Despite the drought, peaches have been very juicy and sweet. Probably because of the drought--the sugars are concentrated. Nectarines have also been great, and I like plums to take on a hike because they don't wind up smashed in my backpack. My favorite was Burgundy plum, but that harvest is over. I'm switching to pluots (plum/apricot hybrid) and there are 3-4 varieties, in a range of colors. Try them all--find your favorite.

Another interesting new fruit: Bella Cerise apricots--dark red, look more like a nectarine than an apricot. Looking closely, the downy skin is apparent, but it is not as fuzzy as an apricot. They appear to be a plum/apricot hybrid, with more apricot than is typical in pluots.

And everyone has been raving about the blackberries. A fragile fruit with a limited local season--now's the time!

Smoked duck breast


Craving something special, too hot to cook and too poor to eat out--try Trois Petits Cochons smoked duck breast. It is not cheap, but sliced it makes a very special addition to a salad, sandwich or sauteed greens and a grain. Although Trois Petits Cochons duck rillettes are award-winning, I have found them too fatty. The duck breast comes with a thick layer of fat, but it is easily separated from the lean meat. Possibly you (definitely not me) could add that solid fat to lentils, etc. I love duck, am too lazy to cook one and found this smoked duck breast to be an easy and delicious treat.

Wednesday, August 04, 2010

New Nonfat Greek-style Yogurt


Our good friends at Liberte, the artisans of nature, have crafted a new line of yogurt for us all to enjoy - a strained Greek-style yogurt . Made with milk from a Vermont dairy cooperative, this yogurt brings all the goodness of Liberte without the fat. We're carrying all 4 nonfat flavors - Strawberry, Peach & Passion fruit, Honey and Date & Fig. Let's see which we love the best and we'll keep carrying 'em forever and ever...

Tuesday, August 03, 2010

Bye Bye Mendon, Hello Hillcrest (butter)

Lovers of the delightful Mendon Creamery butter will be saddened to hear that we are no longer able to get this product. Can't even get in touch with the folks who make it. The empty space in the butter case has instead been filled with 1-pound tubs of butter from Hillcrest Dairy. also local and made from rbST-free milk.

Susie's Seitan

Folks who already eat seitan may be interested to know that the Coop now has sliced seitan that is made locally (in Ithaca). Still haven't tried seitan? Turned off by the amorphous brown-ish blob floating in liquid with occasional green bits (it's actually seaweed)? Meet the charming & attractive Susie. Susie's Seitan comes in about 12 different flavors, for now we have Original, Portabella Mushroom, and Sundried Tomato. From Susie's website:

Susie's Seitan provides a simple solution for vegan & vegetarian entrees. Seitan (pronounced say-tan) is a vegan wheat gluten based product. Susie's seitan is similar to precooked deli meat. It has a hearty texture and comes ready to eat.

Look in the Egg/Tofu Case on the seitan shelf.

Monday, August 02, 2010

Alfredo step aside




The fromage blanc from Bellwether Farms in Sonoma, CA caught my eye last week. I knew it had a lot of potential--with fresh blueberries or peaches for breakfast or as a cornerstone ingredient in a quick, seasonal pasta dish made with ripe, local tomatoes and lots of herbs. I chopped up more than a cup of herbs at hand: garlic chives, mint, basil and parsley. I was disappointed that I didn't have any sage. Crushed a dried red pepper in a tablespoon of olive oil heated in a pan, threw in the herbs and let them sizzle, added the tomato, the cooked pasta, the fromage blanc and voila! creamy and delicious. And this is despite the unappealing 8 whole grain rigatoni sample I used--I couldn't even give the box away. Quick and lo-calorie (compared to Alfredo) and pleasingly tangy.

Sunday, July 25, 2010

Sunbeam candles--new scents



Sunbeam candles are now available in new scents and as votives. Only essential oils in the scents and all the wicks are cotton. The company is located in the Fingerlakes region in NY. They use solar panels and try to do the right thing for their employees. You like your beeswax Buddha red--they've got it.

Saturday, July 24, 2010

Amy's here--we've got corn!


Julie's early Friday a.m. snapshot of one of our favorite local suppliers, Amy Hepworth, bringing us as much corn (gunny sacks), tomatoes (brown boxes) and white peaches (white boxes) as they are able to cram into their truck. Very fresh, very tasty and grown with the least amount of chemicals possible in upstate New York. We get deliveries from Amy's farm several times a week.

Thursday, July 15, 2010

Falafels to go...


Make your own pita sandwiches--original and spicy falafels are now in the deli case.

Wednesday, July 14, 2010

Produce... fresh, mostly local


Just caught Allen, Coop's produce buyer, coming up from a quick shop downstairs. What is he buying? Cherries--both Rainier and red, although he thinks the red might be better. And lychees--now is the season for them. They are coming from Florida.

If you walk by the coop early in the morning, you'll see the produce trucks lining Union Street. Our produce is very fresh and there is lots to choose from. A few highlights from Allen and Julie:
  • corn from upstate NY from Amy's Hepworth's neighbor--grown under integrated pest management (IPM).
  • Amy's minimally treated yellow peaches
  • Amy's minimally treated apricots--small, slightly tart, but full of flavor
  • purple striped tomatillos for an intriguing salsa
  • burgundy snap beans from Lancaster county
  • blueberries exclusively packaged for the Park Slope Food Coop from Grindstone Farms, NY
  • gigantic striped Suyo cukes

Crackers to try


Edwards rice "toast" made of purple rice and black sesame seeds is a light foil for cheese or as a substitute for pita bread for dipping. It is gluten-free and crispy. Found in Aisle 6B.




Another interesting line of crackers is called Miller Damsels. They are made with stone-milled grains including: charcoal spelt, rye and sourdough oat.


vegan marshmallows

We are now selling Sweet & Sara's vegan marshmallows in the deli case, on the shelf above the ever popular and tasty Steve's key lime pies. And Sweet & Sara's vegan rice krispy bars are on the end display, near the express checkouts.

Ball jars for canning, storage



Ball jars are in stock for canning and storage needs. Available in quarts, pints, half pints and 4 oz jelly jars. Nothing like canning in hot, humid weather, peach juice running down to your elbows.

Thursday, July 08, 2010

MORE ICE CREAM!

mmmmm gelato.

TALENTI Toasted Almond Gelato and Black Cherry Gelato.

soooooo delicious.

enough said.


more deliciousness to come. stay tuned...

New Parm Price!


Many of you may know that the price that the coop sells Parmigiano Reggiano for is amazing. One of the lowest in the city if THE lowest. . . .

Well, it just got lower. Was $9.24, now $8.52. I bought all the wheels I could get my hands on, so this price should last a while. If you don't see Parm in the bin, page out and we'll get some up to you "molto rapidamente"

Wednesday, July 07, 2010

No sandals while working at the Coop


We all know that it is hot but you need to protect your toes while working at the Coop. Please don't wear sandals. Thanks.

Tuesday, July 06, 2010

Pasteurized Goat Cheeses

The coop is offering two pasteurized goat milk cheeses (by request - you know who you are, pregnant ladies!).

The first is from Italy with a natural rind and a taste redolent of the Tuscan sun - Capra Valtellina. . . aged 4-6 months, flavorful, complex and great shaved in salads or enjoyed on its own.

Also available is Abrigo. It borrows the simple pressed curd recipe that is the Spanish idiom, and a traditional cheese form called tronchon. It makes the cheese look like it was stolen from a cathedral. The paste is verging on hard, and is very dense, with a salty, creamy flavor highlighted by a moldy note and a metallic tang.

Sampling commences immediately!

Monday, July 05, 2010

Keeping cool...

In the heat of the season, some of our most refreshing beverages have been in short supply, namely coconut water and kombucha. Most of the kombucha brands have been pulled because of their actual/potential alcohol content of up to 5%. The manufacturers are rushing to reformulate their products.

It is more difficult to determine exactly why coconut water is in such short supply. Rumor has it that a mega-beverage corporation has purchased the major coconut water repacking facility in Brazil, or maybe it is in Peru (remember, this is a rumor). And allegedly mega-beverage only wants to package its own coconut water and control its distribution. And too bad for VitaCoco and Zico. We scramble every week to try to get coconut water in some size on the shelf at the coop. We were successful at procuring and selling more than 700 containers of VitaCoca 17 oz last week.

Cool Fruits, a shelf stable fruit juice pop, has also not been available. For the past several years, the manufacturer is seemingly caught by surprise that yes, it is summer, and yes, maybe they should ramp up production. The distributor says Cool Fruits should be available this week, next week--soon.

Alternative cool downs:

We do have Smooze, a tropical juice and coconut water ice pop. It is refreshing. no fat, low calorie and cheaper than an ice cream bar. The flavors are mango, passion fruit, guava and pineapple. Smooze pops are also shelf stable, come ten to a box, and are sold on the end cap across from the eggs case. Fresh out of the freezer, they are quite satisfying. And they are not just for kids. As reported in the NY Times, a cold slushie just before exercise can enhance your performance. So grab one and go...

And then if you need a potassium boost after all that sweating, pick up a seaweed snack packaged by Annie Chun. They are also sold on the same end display with the Smooze. These toasted nori strips come in two flavors: sesame and wasabi. We're having trouble finding storage space for these wildly popular seaweed snacks--partly because the packaging is excessive. Similar products by Maine Sea Coast and Eden are sold hanging in Aisle 6B.

And what could be more refreshing that a bitter chocolate covered mint creme? A Fair Trade honey company, Heavenly Organics, is manufacturing these excellent mints. They are 35 cents, located in Aisle 7A, in a green box in the chocolate section. They taste great frozen.

And don't forget watermelon. Can't lug one of those monsters home--page out and see if another shopper would like to share one with you.

And finally, don't try to get too cool.
During a heat wave, Con Ed is incapable of powering all the air conditioners and computers and recharging all the cell phones and other electrical devices that are drawing power. This could result in a Brown Out or a total meltdown Black Out. We have already experienced a limited Brown Out at the Coop during the recent heat wave. Park Slope is apparently a huge electrical drain. A drop in electrical power is a major concern for us here at the food coop.

So please don't leave rechargers plugged in or air conditioners on when you are not home. Fewer lights feel cooler. Pull the shades. Consider using fans rather than air conditioning. Nah, too hot? But if there is a Brown Out you won't have the option to use a fan or have a refrigerator to dip into for some of those refreshing treats. Con Ed has more energy saving tips--follow them and you'll save on your monthly bill, too.

Mark your calendars for 2011 Sour Cherry season

No more sour cherries at the Coop this year. You may have missed them--it is only a short season, several weeks in June.

I love sour cherries--just to eat out of the box or to use in desserts. And I love the fact that sour cherries are so fragile that they cannot be shipped any distance, and therefore we are limited to the local cherry season. Unlike their robust and bright cousins the Bing cherries, sour cherries don't have a thick skin and puddle together in their wooden quarts.

But sour cherries do have an intense flavor--definitely tart, but so tasty. They are the only cherries that should be used for a cherry pie. I prefer crumbles to pies--eliminating the crust also eliminates a lot of calories. In making the crumble above, I did not add any thickener such as corn starch to the juicy cherries, because I did not have to worry about having a soggy crust. I used almond meal, wholewheat flour, Fair Trade sugar, butter and a little nutmeg to make the topping. It came out tart, but I knew I wanted to top it off with Haagen Dazs vanilla ice cream. A very delicious combo.

You don't need a cherry pitter, although I looked at cool multi-cherry pitters online. A co-worker suggested using a straw, and it worked. The process is a little messy, but I was surprised at how quickly I was able to pit a quart of cherries for this small crumble.

Thursday, July 01, 2010

Grate Britain Biscuits

(this post copied directly from the Fine Cheese Co website)

All-British Cheddar Biscuits

made with freshly grated Wookey Hole Cave-Aged Cheddar. Real English Cheddar, hand-made in the West Country by Ford Farm. Wrapped in cloth for long maturing. Aged in the caves at Wookey Hole, Somerset. Its mellow, deep flavour captured to put the Grate into Grate Britain ®.
All-British Stilton Biscuits

made with freshly crumbled Long Clawson Blue Stilton ®, the king of British cheeses. National treasure and international star. Made, as tradition dictates, by Long Clawson Dairy for almost 100 years. Full in body, rich and robust in flavour, it puts the Grate into Grate Britain ®.

Painted Goat Farm


Here's some facts about Painted Goat Farm:

Painted Goat Farm is a goat dairy and artisanal cheese producer located in the hills of Central New York State, near Cooperstown.

Pasture/forage-based farm abiding by organic and environmentally sustainable farming principles and natural animal husbandry.

Here's some words about the Fresh Goat Cheese we are now selling:

Tangy, light, and rich, creamy fresh and flavors with garden chives and garlic and fig and rosemary.

Dee-lish!

Friday, June 25, 2010

That's Rumpletastic!

Hey there frozen food and ice cream lovers!

Just wanted to give you a heads up on some exciting new products in freezerland. here's to all you vegans out there!

first, Asherah VEGAN burgers made with quinoa and not soy! The coolest thing besides it being VEGAN? it's local! these mighty meatless products come from Lancaster Farm Fresh Coop in Pennsylvania. Check them out on the top shelf in the middle of the freezer aisle!

Amy's VEGAN Mac and Cheese! No,not soy mac... but AMY's very own Nondairy rice mac and cheese. you can find it next to the other Amy's rice mac.

Last but not least (and sorry vegans, this one's not for you), Laloo Rumplemint ice cream. Now you can enjoy the refreshing minty taste of Laloo goat ice cream.


Stay tuned folks... i hear scallops are coming our way!

Cheese tasting opportunities.

This weekend we will be trying to sample three great cheeses from Europe: Two Italian and 1 French. 2 Goat and one Cow. 2 natural flavored and one with bits of stuff in it. OK, enough . . .

Pouligny-Saint-Pierre

Its nick name "Tour Eiffel" comes from its pyramid shape and its squared-off top. Not the easiest one to cut into pieces but, by far one of the most beautiful one on a cheese-board.

Named from a small town in the Berry area, there are two other goat cheeses from this same area: Valencay and Levroux. Enjoy with the classic wine pairing of Sancerre for an "out of body" experience.

Capra Valtellina


High in the mountains dividing Italy from Switzerland lie shepherds who have been herding goats and making cheese there for centuries. Capra Valtellina is made by a small producer in this area.

Capra Valtellina is complex with a long finish, a little nutty and a little herbal.

Juni

Try a slice of Juni, an Italian cow’s milk cheese filled with crushed dried juniper berries – the same botanicals used to give gin its distinctive flavor.

Juni is made in the upper valleys of the Beilla area of Piedmont in Italy at a family-run creamery that has been in operation for four generations and sources milk from local farmers who raise an obscure and ancient breed of cow – the Pezzata Rossa d’Oropa. But for this cheese, this breed of cow may not exist.

Thursday, June 17, 2010

T-Shirts (Now for your toddler too!)

Come get your new T-Shirts available now in toddler and youth size.
If your kids aren't eating their carrots, let them wear them!

Tuesday, June 15, 2010

Kefir for all



Some people call kefir \kuh-feer'\. Others call kefir \kee'-fur\. I'm not here to tell you what is right. I respect however you want to pronounce it.

Similarly, some people drink cow's milk. Others drink goat's milk. And some people just drink the milk out of coconuts. Again, I'm not here to tell you what's right. I respect whatever you want to drink.

But what if you wanted kefir that wasn't made from cow's milk? Previously you'd have had to make it yourself. Not anymore - Kefirshire has grown! The land of the kefir grains expands.

Now, just to the right of the Helios cow milk kefir, you'll find Redwood Hills Goat Milk Kefir and So Delicious Coconut Milk Kefir. All you consumers of cow's milk, goat's milk, and not-animal produced milk can enjoy the special bacteria and yeasts found in kefir more easily. Enjoy!