 | Discount Code reed See details below. |
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  What you see before you is a Reed Avocado. A beauty, no matter which way you look at it. How this amazing fruit came to be at ChefShop.com is a trip via email over the last three years. When in business, if you are small, you often want to give the impression you are big. And, when you are big, you spend a lot of time trying to remind people that you are the same small company that they remember. ChefShop.com has yet to get big, and thus we still care passionately about the food we carry and the people who choose to be our customers. And, just as important for us is that we strive to have friendly and honest relationships with the artisans who create the foods we share with our customers. Often suppliers become customers, but, rarely do customers become suppliers. When Peter and Bonnie Herman emailed many years ago, about something I can't even remember, we responded as we normally do. What started out as a simple question, evolved into a wonderful conversation via email. Like many of our customers, we know them by name, remember what they like to order, and have gotten to know their family members by what they like to eat. With this easy relationship came a splendid surprise. In one email two years ago, Peter mentioned that he had a few Reed Avocado trees, and asked if we would like a few to eat. Always one never to turn down free food, I said, "sure." Having little knowledge of these green fruits, and having experienced no more than a green Haas Avocado, it was a shock when they arrived. These giant, round beauties are a treat to behold. And, that is what you want to do as soon as you see one - pick it up and hold it in your hand. The reward is a sensual wonder! The creamy, smooth flesh is like butter - but better. Spread a Reed on bread, or eat half with a simple salsa and key lime juice - filling the cup where the pit once was. Or, eat it as Jesse does, with just a spoon. If you have stress or live in a polluted city, nothing beats these creamy beauties for delivering a potent wallop of vitamin E, a nutrient that can help keep you healthy when life is not perfect. But, that is just one of the super benefits of this amazing fruit! These words - defense, protection, prevention, absorption, powerhouse and health - are all used to define the nutrient-rich Avocado. See how and why here.
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Special Offer  Get an annual subscription to Food and Wine MagazinePlace any order of $69 or more at ChefShop.com in the month of August and you’ll automatically receive a one-year subscription (12 issues) of Food and Wine Magazine from American Express Publishing. One subscription per household. fine print. |
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New Varieties of Garlic have been added
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 Everyone has garlic. It is easy to come by and easy to get garlic at your local Farmer's Markets. Garlic is an adaptable herb that, when planted, will likely grow into something wonderful the next year. There are hundreds of varieties from all over the world. And, most likely, almost all will grow just about anywhere. Your garlic seller should know what variety they have grown and about the origins of the plant. But often, when asked, we get so many generic names and answers. For instance, no longer does the grocer say what kinds of cherries they are selling. The generic name of "dark cherry" is the common labeling... This is so they can sell you cherries for as long as possible, making it harder to ensure that you get your favorite. The same can be said of garlic. The best we might see is "California" or "Garlic from Gilroy" - often a common labeling is "Italian Garlic." I'm not sure what "Italian Garlic" is... Once, many moons ago, I bought garlic in Wicker Park from a guy who was selling some wonderful varieties of garlic. Today, I really wish I knew what variety of garlic I had purchased. It was really good. The flavor was great, pungent, and full of personality. A great introduction to what garlic should be. Now, almost eighteen years later, we have been eating and living with a handful of different species - all great, all different - with the strength of 5 generic heads rolled into one special treat. Good garlic, no matter where you find it, is worth the effort. See the new varieties we added this week |
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New Products
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 Kitty Keller's new Honey Mustard |
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Back in Stock
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 June Taylor's amazing Tomato Paste |
Special Offer  For each order (for any amount) you place during the month of August, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined -- but worth a minimum of $250.)No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try'em you'll be hooked on them for life! fine print. |
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See What You Missed In Previous Newsletters
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THE MYTHICAL POWERS OF THE EVER PLEASANT GARLIC CHICKEN COOKED FIVE SIMPLE WAYS HEALTH HEAT HEART! |
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Newsletter Subscriber Discount Code
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Take 5 Percent Off! Enter this code in the "coupon code" box on the Shopping Box page, just below the "Checkout" button. Our thanks for subscribing! (Valid through Tuesday, August 11. Discount not valid on fresh/perishable items or already discounted products.)  |
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Recipes of the Week
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Avocado Orange Salad A nice, green, fresh, quick salad. Perfect on a hot summer day. Chilled Avocado Soup We tried a few versions, and this one was the one we liked the best. Nice, cool addition to a gourmet summer meal. Basic Guacamole Always a favorite avocado dish. Grilled Avocado with Mango Blueberry Salsa If you are stoking up the grill, this is a beautiful and easy way to show off the Reed - and some of the local summer bounty. If you use Hass Avocados, this would be made as individual servings. With the huge Reed Avocado, it is more of a shared dish. Avocado-Strawberry Ceviche Ok, so I haven't had a chance to try this recipe yet. But when I saw it in Clotilde Dusoulier's book, Chocolate and Zucchini (Broadway Press, 2007), it made my mouth water. |
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