Lavender Miel, Apiaries of Burgundy - - eat simply! live well! - enews
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In this issue:
Les Ruchers de Bourgogne

Lavender Honey

Pork Pate Spread

whip it up

make it right

sesame tahini sesame tahini
mix it in!

pork pate pork pate
no fillers in here

Medjool Dates medjool dates
king of dates!

hard neck garlic garlic
order up

sesame seeds sesame seeds
Who would have thunk that these little tiny seeds could pack such a healthy punch? A good source of copper, these little guys are great for fighting inflammation and reducing blood pressure. Along with antioxidant properties, they may fight cholesterol with their source of phytosterols. This antioxidant may help the liver from oxidative damage.

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les ruchers de bourgogne Les Ruchers de Bourgogne
Apiaries of Burgundy

Food shows are a strange version of a farmer's market; a global Agora, really. Though we get to taste foods, and often meet the representatives of the producers, we rarely buy anything. And even, if we do buy, we never take an order home. It's a "virtual" buy, to show up at some later date.

Though not nearly as romantic as the Grand Bazaar in Istanbul, it's still a bit overwhelming to go into Javits or Moscone for the first time and see a sea of aisles and booths choked with people.

As you can imagine, it is difficult to catch the good while passing on the twinkies that fill many of the booths. Our best finds come to us from friends like Debra, Francoise, Lewis and Tina.

It's this finding and sorting that takes time. A few months ago we were lucky enough to meet a fifth generation beekeeper with apiaries in Burgundy. With a giant selection of honey in front of him, we tried them all! Cautious at first, he warmed to Eliza who asked all the right questions about this honey and that honey. And, as usual, we asked about the more obscure honeys and our desire to have them. All in all, it was a wonderful meeting, a connection we hope will last a lifetime.

And if we could, we would carry them all we would! Today we are starting with six: Acacia, clear as can be. Buckwheat, dark like a chocolate sauce. Rosemary, white and smooth. Linden, with a bright taste that I can’t describe. And two Lavenders, the reason we have been searching for a new French beekeeper for five years.

Shop now for the new honey from France's apiaries

Les Rugers de Bourgogne Maritime Lavende honey French Lavender
makes the best honey

Ahh, the easy-to-find Lavender honey; it's everywhere. Just about every place you go, you can find a jar of Lavender honey.

So why is French Lavender Honey so special?

Well, it starts with the habits of the bees. Much has been studied to understand how far bees will fly to get the desired pollen. The answer is "far". If need be, for many miles. Of course, if they can buzz right out of the hive to a plant rich in a "favorite" pollen they will do that. This is where the size of the field of lavender flowers comes into play. The more hectares of flowers, the more monofloral the honey. And, in France, there are places where the lavender fields stretch as far as your eyes can see.

In addition, the species of lavender, the terroir, and I expect the sun has a great deal to do with why lavender honey from France is so special.

If you taste the three honeys from lavender that we have (one from Tasmania) you will find them all to be amazing and yet different in feel and flavor.

The Maritime lavender is smooooth, with just a hint of crystallization like grains of sugar. In the mouth it goes from a smooth breeze, like it is coming off the ocean, to the coolness you might get from mint. And then a feeling of floral as it vaporizes away, with a hint of a good burning feel in the way back of the throat. The Maritime lavender is like candy.

The Wild Lavender is much chooo-ee-er (chewier) in the mouth. Your tongue can play with it as it melts away. The floral taste is more defined, and has more lavender flavor, in your face right off the bat. It feels sweeter, more concentrated. Perhaps it is the sugary taste that makes it punchy. You feel like it has some of the wax in it. The sides of your tongue feel more involved in the tasting process. The excited back of the throat is more pronounced, more striking and less complex than the Maritime.

If I were forced to pick just one it would be the Maritime. To compare and contrast, get both! You will be pleased! Not only does Lavender, the plant, have a history of being used for medicinal purposes, the honey keeps forever.

shop now for Maritime Lavender Honey!

original pork pate from France

pork pate
Shop Now at gourmet
Established, 1907 in France
Original Pork Paté's from Hénaff

I love these little cans! A few crackers match perfectly, add a sliced cornichon and you have a special lunch or a light, delectable dinner on the balcony!

The Genuine Hénaff Pâté is sold by the millions each year all around the world. This famous Pâté is made only with pork (96%), including hams and fillets, salt, spices and a touch of sodium nitrite to keep its lovely pink color. Of course, to make the famous Hénaff Pâté it must be enhanced with the little secret “je ne sais quoin”, which is a closely guarded Hénaff family secret. Made exclusively with fresh meat, aging in the can makes it get better!

On April 30th 1907, Jean Hénaff with his two associates started building his cannery just a few meters away from the heart of the village of Pouldreuzic, in the middle of the Pays Bigouden. Jean Hénaff was then 48 years old and wanted to support his village, the local farmers and the vegetables grown in the area.

In 1933, Jean Hénaff passed on the management of the company to his four sons.

In 1963, Jean-Jacques Hénaff, grandson of Jean Hénaff and son of Michel Hénaff, took over the company having just graduated from the business school ESSEC, and his studies at the University of Oregon as a Fullbright scholar.

Shop now for classic French Paté!

  Rainier Cherries
"The best cherries ever" Bon Appetit Magazine click here

non-gmo lentils
Non-GMO Lentils

Beans, rice, and lentils are the staples of much of the world. With the economy rebounding, and animal protein prices rising across the board as world demand increases, it's time to add lentils to our weekly meals.

Don't be afraid of lentils. No soaking, just boil lightly and your done. Beautiful on the plate as a bed to fish or chicken. Try Lentil, Fennel and Orange Salad to add to your repertoire!

The best thing about lentils is, if you make more than you need for the dish, you can save the extra and use it for dinner the next day.

All of these items are grown here in the Northwest and are NON-GMO.
lentil lentils

Next Available Cooking Classes are mid-August! Book now!

Cooking Class with Chef Erin - Greek: Food for the Gods Class - August 15th
Mediterranean food is filled with healthy ingredients and fabulous flavors. Join Chef Erin as she demonstrates some of the delicious Greek dishes that you can easily make at home! Dishes include: Grape Leaves Stuffed with Rice and Currants, Orzo Salad, Lemon Chicken Soup, Shrimp and Tomatoes with Feta, and Roasted Pears with Honey, Almonds and Greek Yogurt.

This Weeks Recipes

Lentil, Fennel & Orange Salad Recipe

Lentil Pate with Bell Pepper Piperade Recipe

Gluten-free Crusty Boule with Honey Recipe

Onions Glazed with Honey Recipe

Papaya in Syrup with Dutch Ball Cheese Recipe

See what you missed in previous Newsletters


Amazing Ortiz, Glorious Fennel Pollen

Foods for the Summer! Toll-free: 1-800-596-0885 Forward to a Friend facebook
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