3 good reasons to switch it up - Salad dressing change - chefshop.com/enews
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Three Good Reasons
To Add Camelina to your diet!
(And your salad).
Imagine a shelf-stable oil that not only tastes good, but is as high in omega-3 fatty acids as flaxseed oil, has high levels of vitamin E, and can be grown in such a way that it might just be our nation’s solution to growing bio-fuels without disrupting our current food supply chain.
Omega-3 and Omega-6 fatty acids are called "essential fatty acids" because they are especially critical to ongoing healthy bodily functions, and because our bodies cannot make them -- they must be consumed.
Camelina oil is exceptionally high in omega-3 fatty acids -- up there as one of the great plant sources, along with flax seed oil. However, because Camelina oil is high in tocopherols (vitamin E), unlike flax seed oil, Camelina oil is very shelf stable.
It turns out that Camelina Oil is a wonderful salad oil – A hint of broccoli? Or is it asparagus? Or is it pea?... it's surprisingly delicious, with mellow nutty overtones and flavorful... Great tasting, especially when you compare it to flax seed oil!
Organic farmers began experimenting with a sustainable growing practice called intercropping, or “Mischkultur.” The concept is to grow grain, legume and Camelina crops together in one field at the same time, harvest them simultaneously, and then separate them after harvest. Intercropping is good for the farmer (two crops from one field), good for the land (Camelina acts as a natural weed suppressant), and good for you! What could be better?
This year camellia oil will be a featured product in our cooking classes.
Shop now for the healthy easy way to live!
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Thalassery
Not all Peppercorns are created equally
Thalassery is a coastal city with four rivers. With a population of around 99,000, it is known for being an exporting seaport for a variety of spices, including cardamom and black peppercorns. Thalassery is also known for its traditional Kerala architecture.
Chefs around the world know it, perhaps not for the city, but by its anglicized name, Tellicherry, as in Tellicherry Black Peppercorns. It is these pungent, heat filled peppers that are one of the best peppercorns you will ever find. Once traded ounce for ounce with gold, this spice adds heat, and finishes with a tinge of sweetness to any dish.
I wanted an alternative to salt. As I was trying to cut salt completely from my diet for a period of time, I learned that a good peppercorn could enhance a dish like salt, but in its own way.
We started carrying these peppercorns because we couldn't find anything but pepper "flakes". The taste of flakes is best described as "_____".
What we found is a source that "turns" or "moves" lots and lots of peppercorns to restaurants. This means fresh, and in spices, fresh means flavor!
We have two friends who are highly opinionated and never hesitate to speak their mind about food. So, I was surprised when they both (they don't know each other) complimented how good our Tellicherry Peppercorns are and how desperate they get when they run out. Nothing beats a good peppercorn.
Spice it up and Shop now for a (ton of) taste of pepper!
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Anton Kozlik's
Fabulous Mustard
Mustard
The New York Times
"One of the best we've tried."
Boston Herald
"Arguably the best in the world."
National Post
"The Best."
Toronto Life
"Top 100 Tastes to try before you die."
Anton Kozlik's Mustard comes from Canada, where 90% of the world's mustard seed is grown. If you love mustard you will love any of their flavors! These are the way you remember mustard to be.
Shop now for the flavor profile of good mustard.
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The "i's" Have it!
Chilllilli from Hawkshead is a relish with attitude! It's lovely like everything Mark creates!
Olio Nuovo
Olio Verde hit it out of the park this year! Store tastings turn everyone into a believer!
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| Cooking Class! |
Cooking Classes with Chef Pam - Cooking the Winter's Farmers Market Cooking Class
Winter is dragging on and we just can't wait for those Spring veggies to start to appear. Tired of those root veggies filling up your CSA box? Chef Pam will show you how to make the most of the winter harvest and give you tips on selecting, storing and preparing your goods. Recipes include: Black Nile Barley Salad with Roasted Beets, Oranges and Fennel, Winter Bean Ragout with Garlicky Toasts, Chicken Paillard with lemon, capers, olives, and Chocolate Espresso Lava Cakes.
Go Hawks! Stock up on good food, come and visit as winter has arrived here in the Northwest.
Come sample the new stuff (if it comes in) and let us know what you think. It's going to be a good year.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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