Well, we've tried the D.L. Jardine sauces and we thought they weren't bad. Supposedly the Organic-ville (I didn't name it) sauces are quite good. There was an ordering snafu with Bone Sucking Sauce and we only have Hot & Spicy. And back by popular demand are the Bar-B-Bar sauces.
Look for all of these brands (and Olde Cape Cod which I'll put out next week) scattered around the store.
Friday, June 20, 2008
Beers of Summer: Part Wheat
With all the pent-up excitement of a new season starting line-up, breweries are releasing their summer beers. Refreshing and quaffable, these beers are made with the leisurely pursuits of summer in mind. Here’s a very loose guide to style and sometimes looser guide to what the coop is carrying.
Summer suds are celebrated heartily by the Germans and their Weissbiers (aka Hefeweizen) comprise a huge portion of summer seasonal brews.
The south German weissbier is made by adding wheat to the mix and yields a characteristic banana, clove, or sometimes bubblegummy flavor due to the particular yeasts used in the fermentation processes.
Look for these fine examples at the Coop: Schneider Organic Edel-Weisse, Ayinger Brau Weisse, Brooklyner Weisse, Pinkus Organic Hefeweizen, Long Trail Hefeweizen, Ebel’s Weiss Beer, Stoudt’s Weizen,
While Belgian brewers are usually known for rich, fortifying beers that keep you warm in winter, they maintain a good balance with light and refreshing Wit, Blanche, or White beers for summer. Belgian whites are usually spiced with coriander and orange flavors.
Beers of this variety at the Coop are: Allagash White, Ommegang Witte, Avery White Rascal, Leelanau Whaleback White, Victory Whirlwind Witbier, Weyerbacher Blanche, Wolaver Wit, Otter Creek White Sail, Long Trail Belgian White, to name a few.
American brewers have always been quick studies and have taken off and riffed very successfully on traditional styles. Some breweries hew closely to their German or Belgian roots while others jump off with their own blends of summer beers.
Though American brewers are known for pushing beer to the limits of flavor, creativity, and experience using juiced up amounts hops, malt, yeast, or sugars, in the summer many brewmasters lighten their touch to match the season and produce more delicate offerings. Some are truly good and others seem like hapless attempts at lager or wheat beers. Let me know what you think at anngel_delaney@psfc.coop
If you’re having a barbeque or kicking a ball around the park check out some of these light hitters.
-Anngel
Summer suds are celebrated heartily by the Germans and their Weissbiers (aka Hefeweizen) comprise a huge portion of summer seasonal brews.
The south German weissbier is made by adding wheat to the mix and yields a characteristic banana, clove, or sometimes bubblegummy flavor due to the particular yeasts used in the fermentation processes.
Look for these fine examples at the Coop: Schneider Organic Edel-Weisse, Ayinger Brau Weisse, Brooklyner Weisse, Pinkus Organic Hefeweizen, Long Trail Hefeweizen, Ebel’s Weiss Beer, Stoudt’s Weizen,
While Belgian brewers are usually known for rich, fortifying beers that keep you warm in winter, they maintain a good balance with light and refreshing Wit, Blanche, or White beers for summer. Belgian whites are usually spiced with coriander and orange flavors.
Beers of this variety at the Coop are: Allagash White, Ommegang Witte, Avery White Rascal, Leelanau Whaleback White, Victory Whirlwind Witbier, Weyerbacher Blanche, Wolaver Wit, Otter Creek White Sail, Long Trail Belgian White, to name a few.
American brewers have always been quick studies and have taken off and riffed very successfully on traditional styles. Some breweries hew closely to their German or Belgian roots while others jump off with their own blends of summer beers.
Though American brewers are known for pushing beer to the limits of flavor, creativity, and experience using juiced up amounts hops, malt, yeast, or sugars, in the summer many brewmasters lighten their touch to match the season and produce more delicate offerings. Some are truly good and others seem like hapless attempts at lager or wheat beers. Let me know what you think at anngel_delaney@psfc.coop
If you’re having a barbeque or kicking a ball around the park check out some of these light hitters.
-Anngel
Klean Kanteen update
We have sold-out of the 450 Klean Kanteens that we received on Friday, June 13. In anticipation of this we have a second order that was placed weeks ago but, according to Klean Kanteen, they can't make the things fast enough and we may not receive our next order until mid-July or August.
We are looking into other products that might be similar in function, form, and safety.
We will post on the blog as soon as they are in so please check back here for info rather than calling the office.
-Anngel
We are looking into other products that might be similar in function, form, and safety.
We will post on the blog as soon as they are in so please check back here for info rather than calling the office.
-Anngel
Wednesday, June 18, 2008
(Local) Cheese Update
So, I'm going to try and give an update of the cheeses every week. Please don't hold me to it.
This week we've got some great new(ish) local cheeses from NY state and Vermont.
First up are three great cheeses from West River Creamery in Londonderry, Vermont. The first, named after the town it's made in, is the Londonderry English-style Farmhouse Cheddar. Raw Milk, aged in cloth - good stuff. 2nd is an old favorite, Three Mountain - also raw milk, but washed-rind and creamy delicious. Also available is a Pre-cubed marinated Feta in oil (which I double-bagged for your protection!) and herbs. We tried some today and the verdict was unanimous. . .amazing!
From upstate (well, Poughkeepsie) New York are two cheeses that we've known and loved from Sprout Creek Farm. Ouray is an earthy buttery cheese with sweet floral flavor and edible rind. And Batch 35: smooth, with an open texture - pungent, and earthy. A crisp coppery rind sheaths a straw colored interior of this smear-ripened cheese. Also try the Sophie - a goat milk cheese that will blow your mind.
In the Pre-packaged section of the case look for Green Hill from Sweet Grass Dairy, a pasteurized cow's milk cheese, soft-ripened with a white bloomy rind.
This week we've got some great new(ish) local cheeses from NY state and Vermont.
First up are three great cheeses from West River Creamery in Londonderry, Vermont. The first, named after the town it's made in, is the Londonderry English-style Farmhouse Cheddar. Raw Milk, aged in cloth - good stuff. 2nd is an old favorite, Three Mountain - also raw milk, but washed-rind and creamy delicious. Also available is a Pre-cubed marinated Feta in oil (which I double-bagged for your protection!) and herbs. We tried some today and the verdict was unanimous. . .amazing!
From upstate (well, Poughkeepsie) New York are two cheeses that we've known and loved from Sprout Creek Farm. Ouray is an earthy buttery cheese with sweet floral flavor and edible rind. And Batch 35: smooth, with an open texture - pungent, and earthy. A crisp coppery rind sheaths a straw colored interior of this smear-ripened cheese. Also try the Sophie - a goat milk cheese that will blow your mind.
In the Pre-packaged section of the case look for Green Hill from Sweet Grass Dairy, a pasteurized cow's milk cheese, soft-ripened with a white bloomy rind.
Siggi's Skyr yogurts
Good news: We recently added the Siggi's Skyr Icelandic-style yogurts to the yogurt case. Bad news: Siggi's had a production problem and we have been unable to get any of the flavors for the past week and we have sold through our inventory of those products. According to Siggi's we should be receiving regular shipments by week's end but, bear in mind that suppliers are sometimes overly optimistic about things like this.
Rest assured that we are ordering all of the flavors everyday and as soon as they are available we will have Siggi's back on the shelf.
-Anngel
Rest assured that we are ordering all of the flavors everyday and as soon as they are available we will have Siggi's back on the shelf.
-Anngel
Monday, June 16, 2008
NEW FREEZER ITEMS
Bahama rice burgers. Rice-based veggie burgers.
Blue Horizon Thai-style shrimp spring rolls and pesto shrimp farfalle entrees.
Evergreen organic wheatgrass juice.
Amy's margherita pizza. Amy's veggie pot pie pocket. Amy's mac and cheese kids meal with broccoli.
Seeds of Change mushroom risotto.
Pika's carrot ginger soup.
Buenatural cheese enchilada.
Morrison's clam chowder and seafood chowder are back.
New products in the ice cream freezer:
Ciao Bella gelato sandwich with chocolate gelato and chocolate chip cookies.
Lemon gelato with lemon poppy cookies.
Adirondack Creamery almond English toffee ice cream. Chocolate walnut ice cream.
Ronnybrook ginger creme brulee. Butter pecan.
—Caleb
Blue Horizon Thai-style shrimp spring rolls and pesto shrimp farfalle entrees.
Evergreen organic wheatgrass juice.
Amy's margherita pizza. Amy's veggie pot pie pocket. Amy's mac and cheese kids meal with broccoli.
Seeds of Change mushroom risotto.
Pika's carrot ginger soup.
Buenatural cheese enchilada.
Morrison's clam chowder and seafood chowder are back.
New products in the ice cream freezer:
Ciao Bella gelato sandwich with chocolate gelato and chocolate chip cookies.
Lemon gelato with lemon poppy cookies.
Adirondack Creamery almond English toffee ice cream. Chocolate walnut ice cream.
Ronnybrook ginger creme brulee. Butter pecan.
—Caleb
Subscribe to:
Posts (Atom)