Less Crunchy More Filling No Gluten - chefshop.com/enews
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In this issue:
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Granola
Figs
Cider Vinegar
lingonberry
wild syrup!
pepper
original hot
chocolate hazelnut
spoon ready!
coconut!
creamy milk
cocoa
the best
tear drop
spanish macron almonds are fabulous! Like a salty "candy", you can eat one at a time or a handful. Either way it is the perfect treat.
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Gluten Free
Granola that relies on taste, not crunch!
Here, it's a term of endearment, meaning, you like to be outside (over inside), you would like to hug a tree (versus cutting one down), prefer a tie-dye shirt (over a button down), and flip-flops, well, over shoes.
When I moved to the northwest, Granola was a term affectionately placed upon people who wore flip-flops. (Not to be confused with the men who wear shorts year round and work in high tech) I never knew it was a group of people, I always thought that granola was food.
In the mid 1800’s, Granula & Granola were trademarked terms. Granola won out as both were similar and both interestingly enough, were invented for breakfast health! Though, back then, a solid brick of Granula oats was sold, and was to be chipped at to make a portion, then soaked overnight to be made edible by morning. Reportedly though, it was like eating sawdust.
Mirracole Morsels is a hand made Granola. Albeit a bit different from the mainstream. Don't be surprised when you take a handful of this granola and realize that it's not as crunchy as you might expect.
For sure, a common comment is “It’s not crunchy” says Nicole, owner and recipe creator of this tasty, flavorful, well rounded Granola. And thus, it is munch easier on the teeth and gums.
It might be this ease on the palate that has made this Mom’s trek from Farmer's Market to storefront in the island town of Kingston, Washington such a local success. Once people try it in her store, she says that they buy. And when they ask about making it crunchier, she suggests putting it in the freezer, with the added benefit of making your milk colder, if you so choose.
I like this granola, and I admit I had to eat all the samples just to be sure.
Shop now for Mirracole Morsels Granola!
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 Dried Mission Figs
Strictly by the numbers, the power of figs, relative to heliocentrism, have no real bearing on each other. There is a belief that Sir Issac Newton invented the "fig newton", but he did not. Though, like most food stories, clarity can be clouded in a game of telephone.
I believe strongly that, in 1891, the Kennedy Biscuit Works, located in the area behind what is now the playing fields of MIT, created the original Fig Newton. As legend has it, it was named after the town of Newton, Massachusetts, not the student Newton. And thus, it is a far cry from calculus, thank goodness.
What is clear and important is that figs have been an important food group for many cultures for at least a thousand years. In the ancient civilizations of China and Greece, figs were revered for their health benefits. Eaten to grow larger muscles, increase potency, and even ordered by Kings to be eaten to ward off disease!
It turns out that dried figs have more nutritional and medicinal value than the fresh version. Protein, calcium, thiamin, riboflavin, potassium, iron and carbs make up most of the good stuff, along with being a great source of fibrous material.
Like the Fig Newton, or not, figs of all kinds are good for you!
Shop now for dried mission figs here!
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Flavor Grenades, Dapple Dandy, Flavorich!
Fabulous names, Fabulous fruit
Looking like plums, perhaps a little rounder, these lovely Organic Pluots feel good to hold in one's hand. I like them firm and crisp and why the Flavor Grenade is my favorite.
I have thought long and hard about how to describe the taste, but I can’t. I can tell you that the Flavor Grenade has a nice crisp bite, with an open cell structure for a great crunch. Sometimes the Flavorich are so juicy, even when you are slurping in the juice dribbles down your chin. And some years the Dapple Dandy has a super sweetness of the plum which is perfectly contrasted with a bit of less sweet of the apricot.
Given how wild this year is going, (too early warm temps in spring, late rain here in the Northwest, and the severe drought in the Southwest and West) the cherries showed us widespread splitting, and Reed Avocados are feeling the pinch, it will be quite interesting to see how the pluots do. Much later in the season, and the weather normalizing in the NW, they should be on track to be just right!
Pluots are mostly plum and a little apricot. Created in the '90's, - they are sweeter than either plums or apricots. In fact, Pluots are noted for their sweetness due to a very high sugar content, their intense flavor, and very juicy pulp. The fruit's exterior with its smooth skin closely resembles a plum's. Pluots are rich in vitamin A.
Shop now for Organic Flavor Grenade Pluots!
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4 olives!
A dark olive green color, with a fullness of buttery oil with a sharp burn at the top of the back of the throat.
Split peas
Addictive, green, bright, non-gmo, bursting! Peas!
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| Still room! Cooking Class in August! |
Cooking Classes with Chef Karen - Mexican Cooking Class
Come celebrate Mexican style! Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and our taste buds smile. And since the class ends with eating the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Nopales (Cactus) Salad, Frijoles de Olla, Yellow Rice, Huachinango Veracruzano (Snapper Vera Cruz) Helado de Chocolate y Chile Pasilla (Chocolate and Chile Ice Cream.)
Come in and sit a spell! Over a cup of Chai or Coffee, we love the company!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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