Sweet 16, It's Week 16! and much more - chefshop.com/enews
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In this issue:
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Rockwell Heirloom Heritage Bean
Garlic with flavor
Pickled Apricots
Back in Stock
the right stuff!
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boat street pickles
black mission figs
Organic Emmer
from cold salads to a hot side
pork pate
perfect on a cracker for lunch
Fruitcake
the first powerbar
thousand flower honey
From the rugged Apennine mountains in an area mostly undisturbed by humans, Vinicio Mosconi, beekeeper, makes honey for Giuseppe of Etruria. Wildflower or Thousand flower or multi flower honey is often characterless. This honey is not like the rest, it has a richness that you normally only find in a monocultivar.
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Rockwell Heirloom Bean
A trip to the island
We departed from the Space Needle, dropping our daughter off on the way at a friend's, and headed north. We turned off the highway before the Boeing Everett plant, passing to the south of Paine Field. Boeing Everett is the largest building on earth by volume at 472 million cubic feet, resting on 98 acres. As a reference, you could fit Disneyland inside the building, including parking!
We were not going north of the city by 35 minutes to see 747’s and 787’s, though we, in fact were headed to a farm on Whidbey Island (think An Officer and a Gentleman) via Mukilteo, and a short 20 minute Puget Sound Ferry ride. Crossing the sound on a ferry is one of the most wonderfully romantic joys of living here in the Northwest.
Once on the island we continued north for another 30 minutes to the farm.
This planned trip all started a few weeks back when Farmer Georgie walked in to the shop and introduced herself to Eliza. Georgie brought us beans. The beautiful rare Rockwell bean is a native bean of Whidbey Island. Chef’s love the bean for its flavor and ability to hold together once cooked.
Never before commercially grown on Whidbey Island, the bean has been kept alive by the locals, storing a coffee can full of beans to be planted the following year. Georgie’s crop in 2007 was only 200 lbs.! Until this year, she only sold her beans at the local farmers markets and to a few select Chefs in Seattle.
Our order is expected a week from Thursday. Please pre-order so we can get a good count on what Georgie needs to “bag” up for you.
Shop now and pre-order beans
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Hard Neck Garlic
It's in the ground and growing
Farming is in her blood, "like a disease", her father claims, who has farmed cattle and hay. The grandfathers were farmers too. And like so many stories of family farms in our country, taxes on the land made it difficult to keep the farm going. Shrinking the property and keeping the historic buildings intact, Georgie left her job in PR when she started a “home” garden on her family's homestead. Taking just a little patch of land near the house where she grew up, Georgie started to grow food. With the great success, Georgie decided to grow more.
That’s when her father said, "What you need is a bigger garden", pulled out the tractor, and tilled up another acre, giving his daughter and pulled out the tractor, and tilled his daughter up what you see here; a much larger patch.
Since that recent, fateful day, the family has been growing beans, about 200 different vegetables, including giant red mustard, and twenty varieties of garlic.
Georgie came to us with great beans and along with it we got garlic in the deal too. Here she is holding this year's crop. The bulb hasn’t quite started, as you can see, the greens are very healthy at this point.
Like all good garlic, this is a limited crop and it is best to pre-order your favorite varieties today. One good option is a sampler of ten of the varieties. When you have different varieties together it is a great way to compare. I learned from Chuck a few years back that eating the garlic raw is a great way to taste the differences.
The garlic will start to harvest in late June and will be ready to ship late summer.
Pre-order now for hard neck garlic!
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Pickled Apricots
New from Chef Renee
At Boat Street Cafe and The Walrus and the Carpenter Chef Renee has created a new “pickle”. Now, it’s important to understand that Chef Renee creates these “pickled” condiments for herself first. Or, actually, for her restaurants. It’s real world testing. She can’t make it, serve it, and expect to sell it if her patrons don’t love it!
Chef Renee recommends serving Pickled Apricots with prosciutto & salami, blue cheese or with roasted chicken.
And Boat Street Pickles Pickled Apricots was just announced as winning a Silver sofi, a Specialty Foods Industry award.
By the way, Renee is one of the chefs who uses Georgie’s Willowood Farm’s Heirloom Rockwell Beans. The dish on the menu is her Pan Roasted Black Cod.
Shop now for Boat Street Pickles
Pickled Apricots!
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rockwell heirloom beans
Organic Oatmeal
Every list of “super foods” lists oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber. They even help stabilize blood sugar - at any time of day.
Not only does oatmeal provide exceptionally efficient fuel, but the Oatmeal of Alford is really delicious, plain or dressed up, in any number of ways. Of course, these pinhead oats make exceptional oatmeal for breakfast, but, they’re also versatile enough to be part of a whole host of other dishes, from salads to desserts.
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Mediterranean Sunset Supper Class
- New Video |
Cooking Classes with Chef Lesa - Mediterranean Sunset Supper Class - June 27th
After the punishing heat of a Mediterranean summer day, people re-emerge from their homes at sunset to eat and drink. Join us at ChefShop.com this Labor Day weekend week, where we'll recreate the tradition. Cook, laugh, tell stories and enjoy a leisurely meal with friends. Recipes include: White and Green Gazpacho with Marcona Almonds, Nicoise Salad Grillades, Fig and Garbanzo Bean and Olive Salad with Pomegranate Dressing, Lyonnaise Salad with Bacon and Soft Boiled Egg, Double Chocolate Gelato with Bergamot Oil.
Spicy Mama Lil's Spaghetti alla Carbonara
Book Launch This Friday at the shop!!! Woohoo!!!
What started out as a small press gathering for Michael with his publishers turned into a few more people ... it's grown to a few more than a few and Michael has graciously offered up a few slots to you, our "locals". We have room for 25 on the first to call, gets you in basis. Call and talk to Megan who will put you on the "list". You must be on the list to get in. (It's a numbers versus food thing)
It's this Friday April 27th, 2012, from 7 pm to 9 pm. Come early and stay, hang out with food people of the best degree. Sample a litle of Herbivoracious.com and it's recipes by meeting the author of the book of the same name.
(Sorry, you have to be in Seattle to go)
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