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It was an old building from the early 1900s
food on our stretch of street
A short history of our warehouse, our location and the food that has been in our neck of the woods for over a century.
Our warehouse is an old building from the early 1900’s on the 1400 block of main street. It wasn’t THE Main Street, it was the “main street” for food production way back then.
First Seattle was a small town that was built on coal and trees. It was a place for people looking for ways to prosper from the bounty of the natural surroundings.
Timber was, of course, hard and dangerous work, cutting down enormous hundred-to-thousand-year-old trees with Misery Whips as they were called – huge two-person handsaws.
And then there were sheep and making woolen fleece that was shipped to NYC and then returned to the west to be made into jackets for the lumberjacks, and eventually for the gold-seekers up in the Yukon. Seattle was the turning point to go north.
And as the story was told to us, then there were clams – a lot of clams – and easy picking. So much so that the New England Fish Company canned their clams in these buildings. So many cans of clams were shipped that there were train tracks right up to the back of our warehouse.
Our first warehouse (next door) was the “ice barn” where gigantic blocks of ice were stored for keeping the seafood cool. And in the building next door to that, they made Fig Newtons.
There has been a lot of food along this section of roadway over the years. For the 20 years that we’ve been here, we’ve seen dairy, fish, pizza, wine, beer, gin, sugar, pizza and more.
Food is in the DNA of the land around us and in the buildings we now call home.
Click Here To See Everything Featured in This Newsletter!
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GF Banana Bread
Recipe
I have been focused on making Banana Bread for a couple of years now. Not that I hadn’t made it before that. It just took me a while to replace the $20 igniter in our stove.
I made my favorite recipe
(this one) and all was good. The second step was to make it with 3 different flours. The result is this recipe. Which I like even better.
See the GF Banana Bread Recipe here!
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Murakami Syouten Kokuto
sugarcane from Hateruma Island
This crushed black molasses sugar is perhaps the loveliest sugar available in the world today.
This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.
This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60-minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.
The island is a destination for holiday makers and is known for its relaxing island life.
It is also here that this very special brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.
Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immunities. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.
Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm.
Kokuto can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.
Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring that quality standards and production methods are met. Just seven of the islands grow sugar cane.
To taste Kokuto is nothing like tasting a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from sugar. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.
It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.
How great is this? Pop some sugar and get healthy!
Shop Now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!
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Saigon Cinnamon
Ground
This cinnamon packs a healthy vibrant punch!
Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! An excellent choice for dishes sweet and savory, from cookies to pie to stews.
Shop now for Ground Saigon Cinnamon!
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Non-GMO Rice Bran Oil
Essential Pantry
Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.
Which means that Non-GMO rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste.
Usage Suggestions
Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sauteéing to stir-fry, baking to grilling.
BENEFITS OF NON-GMO RICE BRAN OIL:
High Smoke Point: At 485 degrees, it is higher than either peanut oil or grapeseed oil, preventing fatty acid breakdown at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories - many of our chefs have reported using about half the cooking oil they used to use, due to the fact that Rice Bran oil is so thin.
Non-GMO rice bran oil mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.
Almost no flavor: Which means it mixes well with others. Will not impart flavor to foods, letting all the other ingredients shine though.
Excellent Shelf Life: Rice bran oil has a long shelf life compared to other cooking oils, partly because of these antioxidants. Most of the commercially produced cooking oils don't have the same level of anti-oxidant protection - which means many of the commercial oils (vegetable oil, canola oil, corn oil and safflower oil, to name a few...) have already gone rancid when you buy them in the grocery store. Yuck!)
Non-GMO, unlike almost all commercially produced cooking oils: The highest quality Rice Bran Oil comes from Brazil, and most of the finished product goes to Japan. (Rice bran oil is the preferred frying oil for tempura.)
Health Benefits of Non-GMO Rice Bran Oil:
Excellent source of vitamin E complex, antioxidants and other micro-nutrients to help fight free radicals and oxidation (otherwise known as rancidity)
Source of many other anti-oxidants, including tocopherols and tocotrienols, a unique antioxidant known as gamma oryzanol (known to decrease the symptoms of menopause), phytosterols, polyphenols and squalene.
Excellent balance of saturated, monounsaturated and polyunsaturated fats, as recommended by such organizations as the American Heart Association and the World Health Organization. Approximate lipid breakdown: 0-2% Omega 3's, 34-39% Omega 6's*, 38-42% Omega 9's, 0-3% Stearic Acid, and approximately 18-21% Omega 7's (Palmitic Acid), known to help decrease C-reactive protein (CRP), as well as triglycerides and LDL cholesterol, and increase HDL cholesterol**
*As compared to Sunflower and Safflower oils, which contain approximately 65% and 75% Omega 6's, respectively.
**Journal of Clinican Lipidology
Our rice bran oil is made from certified Non-GMO rice.
Shop now for Essential Pantry Non-GMO Rice Bran Oil!
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Ayam Coconut Milk
Full-fat Coconut Cream
I love coconut milk like this. Thick, not thin, it is not for drinking! It is for making great sauces and dishes! Think marinades and dips.
We taste-tested all the coconut milks we could find at the grocery store, and this one takes the cake. Real coconut flavor and no guar gum or added sugar. It is the next best thing to shredding and squeezing your own.
100% Natural - Not a Nut - Coconut Milk
A fruit or drupe, this nut is not a nut and not nearly as dangerous as one is led to believe.
Just a few hundred people worldwide die each year from coconuts falling on their head, so you’re reasonably safe, unless you’re under a coconut tree.
Coconut milk is essential for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course, coconut ice cream.
It is a wonderful ingredient in savory dishes, as well. Think of Thai Curry for your shrimp, coconut rice (if you use coconut milk to cook the rice) or a wonderful curry garlic pepper milk sauce for your fresh fish!
Shop Here for Full-fat Coconut Cream!
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Edmond Fallot Dijon Mustard
Burgundy, France
There are lots of great mustards out there. Almost all mustards are more than acceptable. If you need mustard at the ballpark, whatever squeezes out of the pump works perfectly.
But, if I get to choose my mustard, this is, after all, true Dijon mustard from Dijon, France.
And it tastes so good! It is the nuance of the flavor that makes you realize how great mustard can be!
Shop now for Fallot Dijon Mustard!
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Les Terroirs De Marrakech
Moroccan Olive Oil
With three ticks of the second hand, the burn sets in, then three coughs and you know you have a wonderful olive oil.
With a full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this Moroccan olive oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory.
Les Terroirs de Marrakech Olive Oil is pressed from 100% Picholine du Languedoc olives grown in century-old groves originally planted by Baron Rothschild.
The Aqallal family has been producing Moroccan olive oil in the foothills of the Atlas Mountains since 1887, along the way winning more awards and press mentions than any other producer in the region, including from Travel + Leisure, Saveur, London’s Great Taste Gold, and the Los Angeles Olive Oil Competition Gold Medal. All the olive work is done on the estate, from cultivation and harvest to bottling and packaging. Les Terroirs de Marrakech olive oil has a very low acidity level of between 0.1 and 0.2 percent.
This delicately complex aroma takes in almonds, culinary herbs with a touch of basil, lemons, and sweet bananas. There is also a hint of woody hedgerows and wet grass.
This is an attractive and gently complex oil with a really sweet finish and a good burst of pepper. Use it for general cooking, but particularly for desserts and baking.
See the Les Terroirs De Marrakech Olive Oil here!
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RED!
Yuzu Kosho
Awesome, hot, but not hot like you have had before...this red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich.
Yuzu kosho is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though, the stuff packs some intense heat.
Suggestions for use of red Yuzu Kosho Paste!
Originally a specialty of the Kyushu area - where it's often paired with yakitori, a dish of skewered meat cooked over charcoal - yuzu kosho's popularity spread throughout Japan and is now making its way onto the international culinary scene.
Its versatility and persuasive flavors work well with so many dishes. Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sautéed eggplant, onions and tomatoes mellowed with purple basil; use it in place of or alongside your ginger and wasabi (preferably fresh wasabi!) with sushi.
For an international take, try combining it with oil and marinating some flank steak for an out-of-sight fajita filling; add it to a garlicky aioli for a twist; stir it in to a dried-fruit-and-nut-spiked pilau.
Shop now for Yuzu Kosho - Red!
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Original Masala Chai
Jaipur Avenue
Since ancient times, chai has been a daily tradition shared with friends and family all over India multiple times a day. Chai is traditionally a freshly brewed black tea with added milk, spices and sugar. With Jaipur Chai you can make the perfect chai elixir by just adding hot water.
Each packet has just the right amount of tea, real milk powder, sugar and spices to create an authentic chai beverage instantly. It's the perfect, soothing combination, which not only gives you a little pick-me-up, but settles your spirit and calms your nerves.
Original Masala Chai is a classic - and this one perfectly balances the warming cinnamon and cardamom spices with the sweet, milky flavors. Perfect on a wet, Seattle winter afternoon.
Shop for Jaipur Avenue Original Masala Chai Tea!
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Scalia Anchovy Fillets in Olive Oil
in a Mason Jar
Many anchovy brands, especially those available in the grocery store, use second-press oil or less flavorful oils – like sunflower or soybean – to pack their anchovies.
Scalia is known for their anchovy fillets packed in extra-virgin olive oil - yes, extra-virgin! In addition, Scalia anchovies have been aged for at least 12 weeks, which means richer, more complex flavors.
About the Anchovies
This little fish is a small, warm water relative of the herring, a Northern European staple. And, just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean, where it is a staple.
Anchovies are packed in one of two ways; brined fillets that are packed in olive oil (the good ones are packed in olive oil!) in jars or cans, or the whole salted fish packed in large cans of salt. Of the two, salt-packed anchovies are often preferred for their meatier flavor.
What is most important about these little Sicilian blue fish is that they are only caught during the proper season - otherwise they would have a mushy texture when they are preserved - and cleaned and salted as soon as possible after they are caught. Because of Scalia's attention to detail, it is possible to discover the flavor and texture of the ancient Mediterranean.
From one end of the peninsula to the other, Italians use these little, aromatic, preserved fish in almost any conceivable dish. In the south, they seem to show up with practically the same frequency as olive oil. In the north, they are a common addition to numerous sauces, salads, and other dishes.
Shop now for Scalia Anchovy Fillets in Olive Oil!
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A really wonderful Chocolate Spread
From Slitti in Italy
Love the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milky-ness of, well, milk?
Then Riccosa is the perfect blend for you! The dark milk is Andrea Slitti's super chocolate, the best milk you can find. With spoon in hand, you can't help but massage a tongue-full while you close your eyes and enjoy.
This is what Nutella wishes it were. Riccosa is SOOOO much better. For Nocciolata lovers who want something more. Wow!
Shop now for Slitti Riccosa - a wonderful Milk Chocolate Spread!
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Colomba Update
Delays in Shipping and arrival now Expected
We apologize.
We have just learned that our shipment of Colomba is delayed until the week before Easter, and your order may not reach you in time for your Easter celebrations.
No matter how hard one plans, the shipping, import, and dock issues still exist and will continue to affect us all.
Once the Colomba arrive, we will ship them to you as quickly as possible.
Again, we apologize for the unanticipated delay.
Preorder your Colomba NOW!
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This Week's Recipes |
Split Pea Soup - Potage Saint Germain Recipe
I love pureed soups. Easy to make, uncomplicated, and when food is this simple, when the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth savouring every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies.
Elderflower Angel Food Cake Recipe
Martha makes her own Elderflower syrup. But, if you are not planning 2-4 days in advance, just grab a bottle of D'Arbo Elderflower Syrup. Add a few fresh berries, and you have a light and flavorful summer dessert.
Tonno e Fagioli (Tuna & Beans) Recipe
Fast, easy and traditional -- a perfect quick fix. Hardy and healthy, and perfect for a Summer picnic or after skiing the slopes. Best to use European tuna as it is moister and packed in olive oil.
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