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Ah Bing Cherries & Rainier Cherries are picked Monday! Last minute order now! and more at chefshop.com/enews |
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Big Bold Bing Cherries! Shipping this Wednesday The Bing cherry was our first foray into fresh, tree-ripened, picked-at-its-peak fruit. In late June, 2001, we waited with great anticipation for the arrival of our first test box of cherries. When we opened that first box, the aroma was enchanting. We immediately dove in and consumed at least half of those cherries, right in the middle of our warehouse. Over the course of the next few days we ate our way through the cherries at home and at work, sharing one or two with customers who happened to be in the store and a few with our UPS drivers. In June and July, Washington-grown cherries are widely available in local grocery stores, and they look mighty good. So every year, we buy some - just to check out our competition. And every year, we are happy to report that our cherries - direct from the orchards of the Stennes Family Farms - are just better. They're bigger, juicier, firmer and more flavorful, and we are thrilled to offer them to you. Bing Cherries are the most popular variety of sweet cherry. The taste of that mahogany red flesh is a signature summer experience in Washington State. Washington produces some of the finest cherries, apples and pears in the world, but most of that fruit is picked early - before the fruit is actually ripe, because it needs to travel by truck or train across the country to reach your supermarkets. Bing Cherries are the first of the dark cherries to arrive every year. At ChefShop.com, they are available for just one day a year - the day they are shipped out to you. Order today to make sure you will receive the fruit the way nature intended it to be eaten - juicy and perfectly ripe. Once you have tried The Stennes' big, juicy, sweet, tree-ripened Bing Cherries, you'll understand how exceptional they are and why we think they are the very best. Best Bing Cherries "Every cherry was perfect, fat, sweet and crispy. Year after year they arrive at the peak of perfection." -- sally ""When I tasted the Bing cherries from ... [ChefShop.com], I thought I had died and gone to Heaven." -- Marian Burros, The New York Times Order yours here Fresh Bing Cherries Life is a bowl of cherries! Order now Bing and Rainiers are shipping now!! |
Fresh Rainier Cherries Picked-at-their-Peak! The Rainier Cherry is one of the sweetest of all the sweet cherries - although it has a little more of a tart bite than the Early Robins - which have almost no acid. With its characteristic cream-colored flesh, Rainier Cherry farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reach 17. But, some wait until they reach 20 brix. That is one of the reasons they are so memorable -- and addictive. The Rainier is a cross between a Bing and a Van -- two sweet-red varieties. Created by Harold Fogle in 1952, who, at the time, directed the cherry breeding program at Washington State University. And, boy, are we happy that Harold did what he did. How lucky are we to be introduced to the farming family that manages this very special orchard of Rainier Cherries? Huge -- off the scale really. Usually all are sent overseas to the highest bidder. But, now available to us and our customers. This year, only a small amount of Rainier cherries are available for sale. So order now - before they sell out. Order now for Rainier Cherries shipping Tuesday! |
Eat Hot to Stay Cool Summer Heat! Why is it that hot places always eat hot foods, and not cool foods to refresh? And why is it that fruit is often a refreshing treat and not cold things, like ice cream? I expect that the answer is much more complex than just temperature. First, you don’t have ice cream , or even ice for that matter, where energy is in short supply - and I don’t mean human energy, I mean electricity. Second, where it is really hot everything melts long before it arrives at the table. Third, the only good a sweating glass delivers is when you rub your hands on the back of your neck after you take a gulp! No, the answer must lie in the composition of the fruit and how your body processes it. The fat from fatty items, like ice cream, takes significantly more energy to digest, thus raising your core temperature, and thus the benefits of cooling your mouth and inner being, such as your stomach, can only last for a short period of time. Then, your body will attack the cold invader and, in the process, burn (the key word, burn,) up calories to digest it. I suppose this would mean ice cream is a diet food? The fruit must have natural cooling properties, as in nature’s way, to grow and thrive and reproduce in warm environments, so much so, that we must benefit from the fruit’s ability to cool us naturally. Think watermelon or peach or banana or, of course, a juicy cherry. These are all super refreshing fruits, full of liquid that helps keep us cool on a hot day. It must be nature’s way of cooling the plant and as fruitavores we should, in fact, reap the benefits of the fruits of your knowledge. Imagine our digestive track, tired from the heat, just letting the fruit and its juices slip on past without so much as a desire to move, and thus no heat is created. It's hard to imagine it's hotter in Memphis than Morocco! Hot and Spicy - the theories. There is the perspiration theory; hot foods make you sweat and that this release cools your body. It's the receptors in the mouth that curries stimulate to accelerate circulation and cause sweating. Thus, a natural cooling process takes place with the help of some 2.6 million sweat glands. Humid weather feels hotter at the same temperature because the evaporation process is slowed. There is a belief that spiciness has nothing to do with a cool desire, but everything to do with preserving foods, like meat and other cooked foods, in hot climates. When there is heat and no heat to cook with, the added spices will help in the preservation of the “local” dishes. Shop now for Hot & Spicy! |
York Street ChickPeas Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Most everyone has a favorite hummus recipe or three, and they’re an almost ubiquitous feature of the supermarket salad bar. In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea … ad infinitum), is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape. Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip of course, but they’re even better in a long cooking stew. They can also be ground for flour, deep fried, or even made into sweet pastes, candies and puddings. For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern. Just thinking of chickpeas I start to crave their complimentary flavors: I want figs, nuts, parsley, sweet onions and lemons, too! Tina loves these Chickpeas. Shop now for York Street Garbanzo Beans! |
Farro is Italian for hulled grain Emmer is Triticum Dicoccum! It is easy to make (42 minutes in boiling water), stays firm for the whole dinner service, you can serve hot, warm or cold, and keeps for days! It's the perfect summer grain! Farro is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture. This one is also organic. Farro, also known as emmer, was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C.- even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe. Though farro was appreciated because it grew well in many soils and also for its heartiness - it is very high in protein and nutrients - it was valued just as much by some cultures, the Italians in particular, for its flavor. It's toothsome, wholesome, and full of big, nutty, grain flavor. And it's especially healthy if it's organic and wholegrain, like Lentz Farms! If you haven't tried it, you should. Success is easy and it's really good and good for you. Shop now for Organic Emmer a Farro! |
4th of July Maui Ribs! 5 pounds of Rick's (Gordy) Heavenly Hawaiian Maui-Style Ribs -- ready for the grill! Positively perfection that you can store for easy dinner plans in the freezer!! Buy more to store and always be ready!! Meet Maui-Style Ribs -- the perfect treat for the rib lover! Quick to prepare on the grill, these succulent, meaty ribs make for a gourmet dinner at home or an impressive offering to share with friends. Bring them to your favorite summer barbecue! Our Hawaiian barbecue ribs were chosen as a top pick for holiday food gifts by Food & Wine Magazine. Rick, A&J Meats' master butcher who brought us the New York Times' favorite naturally-raised smoked turkeys and hams, purchased the recipe for these delicious ribs in Hawaii - and they have been a major part of our summer grilling ever since. It takes about a week to make the Maui Styled Ribs and our cut-off for production is this Monday. In order to get your "ribs" in time for the Fourth of July you need to order them today! These ribs have been our favorite treat for over a decade. (We have a few pounds left for the 4th of July run so order soon!) Shop now for Maui Ribs for the 4th of July! |
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Tasmanian Leatherwood Honey This honey is to other honeys like red wine is to grape juice. It has a complex and rich flavor lacking in traditional honeys. Excellent with cheeses and teas. Shop now for Tasmanian Leatherwood Honey |
Cranberry Nut Mix A fresh Batch has just arrived! It's the perfect mix, a handful or a spooned scoop in the palm of your hand, a selection in just the right amounts makes it perfect for a summer party! Or better yet, just for you! Fastachi Nuts simply roasted in small batches with just sea salt; for clarity, perfection and clean, distinctive flavors. Perfect for an office snack or a party mix, these are good! A one-of-a-kind twist that leaves a tart and salty taste dancing on your tongue. Its chewy and crunchy texture of cranberries, salted pistachio meats, salted almonds, roasted unsalted almonds, salted hazelnuts, roasted unsalted hazelnuts, salted peanuts unsalted peanuts, red skin peanuts, sesame peanuts, and salted cashews will keep you coming back for more. Shop now for Nuts and Stuff! |
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Mama Lil's Pickled Asparagus Pickling has a long history in history. And, in the States, it seems there are pockets of picklers everywhere. We try foods all the time and though we are fans of pickling, after a time we become pretty picky about our pickled pickles. So, when we first tried Howard's beans, we were reserved. One bite and we jumped with joy. We love the beans, and we love the asparagus, too! It's the unique, spicy addition that makes the pickling interesting and not just plane jane. And the crunch. Not the common mushy bite, but a good munch. They look so good in the jar they have a place on the mantel in the living room … but if you open them they won't last that long! Shop now for Mama Lil's Pickled Asparagus |
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Use this everyday! Agro di Mosto - the everything balsamic. We taste it all day in the store and it gets oohs and ahhhs every time! This early stage elixir is pulled from barrels that will eventually become a Tradizionale, making it the root for a balsamic headed to heaven! So, don't get it because it is inexpensive, have it in your pantry so you can use it every time your heart desires! It's perfect on grilled vegetables, in a vinaigrette, on steak or on just a spoon. Shop now for San Giacomo Agro di Mosto! |
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Hot Coals for 4th of July - Binchotan Koreans, like the Japanese, have a long history of making Binchotan - almost as long as the Japanese. They follow a similar method made famous by the charcoal-making craftsmen in Wakayama prefecture in Japan. Binchotan Daimyo is made from hardest and highest quality oak branches in Korea and then baked in hand-built clay kilns at 1200° C. The technique is called Pyrosis and involves limiting the amount of oxygen inside the kiln. As a result, the carbon is captured inside the wood, creating a charcoal what is 90% carbon at completion. The charcoal is also rich in the minerals potassium, magnesium, calcium and phosphorus. The Korean style and Japanese style is slightly different, however. The Koreans use a larger diameter branch that is more mature and has more mass. The extra size means they can bake it longer resulting in a larger, longer burning charcoal - preferred by many. It's important to understand that Binchotan, or White Charcoal, is not actually white. It gets its name from the process used to quickly cool the charcoal when it's removed from a 1200° clay kiln. Charcoal craftsmen shovel a mixture of sand, soil and ashes over the lava-hot charcoal to lock all of the benefits into the wood - which is why it is 90% carbon, mineral rich, slow burning, almost smokeless and nearly flavorless source of fuel. Binchotan is the favored charcoal for many of the finest Japanese chefs - and, I would argue, it should be yours as well. Clean-burning with a consistent and even heat; no more fumes and no more re-fueling in the middle of your grill-session. It will take some adjusting, but once you do, whether you are grilling at home outside or camping, you will never go back. One case will last a long time! Douse with water to "turn it off" , dry overnight and they are ready to go again for the next cook. Try that with your charcoal briquets! Shop now for Binchotan! |
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Cherries! Come check them out and get a taste! |
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Chickpea Ceci Bean Focaccia with Onion Rosemary Recipe A classic Ligurian Farinata courtesy of Marcella Hazan, and her classic Italian cookbook, Marcella Cucina. Whenever I need to find a classic Italian recipe, I turn to Marcella before I look anywhere else. And she never disappoints. Recipe adapted from Marcella Cucina, by Marcella Hazan (HaperCollins, 1997). If you don't have this cookbook, you should! Muscovado Sugar and Mustard Dressing Recipe Great for a topping on Ham, it also dresses up potatoes. Whether mashed, baked or roasted, this topping is quick and easy and delicious. Lentil, Fennel & Orange Salad Recipe! Fresh Lentils, even when they are dried (freshness makes a difference) and lentils from the Palouse are the very best. 
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Store Hours - Monday Thru Saturday! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and next door (south of) Champions Party Supply. Easy open parking lot. Click here to see the map. |
| This Week's Recipes |
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Fresh Cherry Dessert Compote Recipe Here's a brilliant way to turn frozen or fresh (but maybe not perfect for eating) cherries into an irresistible dessert. Serve over vanilla ice cream, and you're set. Look for cherry "seconds" at your local farmers' market - still delicious, but less aesthetically perfect than the "firsts." Roasted Chicken with Salsa Verde Recipe Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice rich flavor to the herbs. Pappardelle with Peas & Wild Mushrooms Recipe Adapted from Keith Snow's cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine, too. |
| See what you missed in previous Newsletters |
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Picked-at-Their-Peak Sweet Cherries are Coming Soon Kerfuffle over Truffles New Lakrids are Here, Cocktail Mixers, As-Seen-In WSJ |
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