I have been pondering about this 4th of July. What to do...as this year there are no kids in sight. Change is good and bad as we all know. Is this an indication that the 4th will become a travel holiday for us soon?

I grew up in New England, where the 4th was one of the big celebrations of the year. Not so much a holiday, like time off, but instead a time where we saw family, friends but also neighbors, near and far. You might see friends who you hadn't seen since grade school, but they were your neighbors, your colleagues, fellow parents, fellow taxpayers to the town.

Though we were just the little town between "Stand your ground. Don't fire unless fired upon, but if they mean to have a war, let it begin here." and "Where the shot that was heard round the world", we were the place where Paul Revere was captured. We all felt the importance of knowing we all matter. It truly is the peoples' holiday.

When I grew up there was a giant road side attraction just up the road, with many, many individual "windows" where you could order a burger or a shake and most importantly to a young child, a multi-scoop ice cream cone. More ice cream than you could consume before it melted in the summer sun.

You can think of it when you stop to look at the stone marker indicating where Paul Revere was captured that replaced it.

And as you head towards Authors Ridge in Sleepy Hollow Cemetery, on the right side was Cooks Farm, a farm I remember fondly, it is where we picked up our vegetables daily. Specifically, I remember the corn on the cob! That and Mr. Cook who plowed our driveway with his tractor and bucket which I would watch endlessly through my window after a big snowstorm.

Today, I make the trek out to the Peninsula to get corn from Sunny Farms. Necessary? I don't know...probably not. But again, it is a memory that I cherish.

One of my goals this year was to return to the town I grew up in to see the small 4th of July parade, catch some candy and see old friends. Alas, cherry season and building a new website has waylaid this plan.

And now I am debating what to do on the 4th? Will it be a ball game to try all the food at the park? No, we decided not. Instead we will fall back on our once-a-year hot dog plan, potato salad, maybe corn on the cob and Sam's Sundae with whipped cream. At least that is the idea today. In the end it is all about family and neighbors. No politics allowed. This place we call home is ours...and belongs to everyone here.

Happy 4th of July Weekend! We hope you have wonderful food, whether alone on a stone bench overlooking the bay or surrounded by townspeople!

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This oil is created by crushing the freshly harvest olives and Bergamot to create a wonderful flavorful oil.

To the mouth, the freshness of the freshly pressed olive and the Bergamot together deliver a combination of oil first and then a flourish of a finish of the Bergamot that rises up within your mouth like a wonderful soft cloud that dances around and then tickles the back of the throat. It is delicious!

Bergamot is a type of citrus fruit that is primarily grown in the Mediterranean region, especially in southern Italy. It is about the size of an orange, but has a yellow or green color similar to a lime, depending on its ripeness. Bergamot is known for its fragrant oil, which is extracted from the peel of the fruit.

It is a key ingredient in Earl Grey tea, giving the tea its distinctive flavor. In addition to its aromatic qualities, Bergamot is sometimes used in traditional medicine for its potential health benefits, reducing anxiety and possibily improving digestion.

The flavor of Bergamot is tart and slightly bitter.

Shop now for Bergamot Agrumato Citrus Olive Oil here!

With a pinch of Murray River Pink Salt you get a bunch of flavor that is fun!

This flaky Murray River Pink salt has a wonderful gentle color of a pink flamingo for a nice look with an easy delicate crunch for an excellent bite!

Murray River Salt is from the ancient saline aquifers in the Murray Darling Basin. The mineralized brines add a special quality to this delicious salt and makes the salt high in magnesium, calcium, potassium and iodine.

It is a wonderful salt to hold in the palm of your hand.

Pinch and sprinkle a little today.

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Whipped cream is a sign that the 4th of July and summer are here. Perfect for topping pies or topping ice cream on top of pie. I love whipped cream and it is a super treat that, realistically, I just don't whip up that often.

For me a recent discovery and success has been to whisk my flour mixtures increasing the "fluff" or volume and at least emotionally, making for a lighter banana bread. Lighter is important if you eat the whole thing....

And this brings up how many whisks does one need? Well, the answer is for sure at least one. 3 is better and there are at least 9 different whisk styles or types that are out there for you to use. And they make a difference for success in the kitchen. Plus, they are wonderful to look at and hold.

Here is a list of whisks with the most common use. Whisks are about adding air, and you will find more uses than we talk about here.

A Balloon whisk: Bulbous in shape, these bigger whisks are designed to whip as much air as possible into egg whites and when whipping cream. Thinner, flexible wires work better, as wires like these do less damage to the egg whites and don't knock out the air that you are working hard to whip up. A copper bowl really does help in making glorious egg whites, compared to whipping in a steel bowl. A 14-inch is also a good size to have.

There is also a cool looking round balloon whisk. Which is good for cream and egg whites.

A French whisk: With its more elongated pear shape this whisk will work for everything, if you only have room for one in your life. Some have a heavier wire and thus better for heavier sauces like a pastry cream. Not including commercial French whisks, 14-inch whisks are a good big size to have. 12-inches might be a more useful all-around size to have.

I use a mini 8-inch version, which is actually my son's, something he chose when he was much shorter. I wish that I had at least 2 of them. I reach for this one often as it is perfect when making small sauces and salad dressings. And because it is small I often misplace it on the counter.

A Flat whisk: This whisk has half the number of wires, 4, and is used to make roux. These laying flat wires can mix and scrape the bottom of the shallow pan to make the perfect roux. Remember to mix the flour in first before you add liquid. When you do add the liquid, start with just a little at a time to avoid the dreaded lumps that seem to never go away.

And this whisk is perfect to uplift the fond after you make a nice crispy steak and go to deglaze the pan with a nice vinegar.

Coiled whisks: An almost circular shape with a coiled spring that is perfect for the bottom of the pan and the sides. Light mixes and eggs are ideal. Because of the coil and the thin coil thick mixes will stick and clog it up. Its small and vertical style works well in all pans.

So, whisk away the world's troubles and make some whisked cream for the 4th!

Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Almost 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.

Shop now for Garbanzo - 1209 York Street Dried Beans!

See the Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe here!

This pomegranate paste is one of the Top 10 Pantry Ingredients noted in Yotam Ottolenghi's cookbook, SIMPLE.

Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is starting to be recognized more and more here for its versatility and the rich, distinct sweet-tart flavors it brings to a wide range of dishes.

Sadaf pomegranate molasses is made from tart pomegranates with a little sugar added to balance the tartness. It is reduced to a thick, molasses-like consistency. Rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture.

Suggestions for Pomegranate Paste Use:

Traditionally, paste like this Sadaf pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads, and main dishes of all kinds.

It's a great addition to stir-fries, thickening the sauce and adding its flavor notes. Sadaf pomegranate molasses makes a beautiful salad dressing, particularly when combined with walnut oil.

Page through Middle Eastern cookbooks, and you'll find myriad recipes for this wonderful elixir, or search our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more.

Shop now for Sadaf Pomegranate Paste!

Adapted from Paula Wolfert's Cooking from the Eastern Mediterranean: This is a Muhammara dip recipe I first learned from a Syrian woman named Nora, who loved to tell the most off-color jokes as we'd delicately prepare the day's food.

See the Muhammara - Walnut, Red Pepper & Pomegranate Dip Recipe here!

These whole piquillo peppers are perfect for stuffing. Their slightly thicker skin compared to other peppers makes them easy to hold in your palm while you stuff them.

Piquillo peppers are a type of chili pepper originating from the northern region of Spain, in the Navarra region. These peppers are known for their small size, distinctive shape, and sweet, slightly spicy flavor.

The name "piquillo" is derived from the Spanish word "pico," meaning beak, which refers to the pointed shape of the pepper.

And these peppers are not just for stuffing! Think of salads, tapas, and incorporating into sauces and stews.

Shop now for Roasted Piquillo Peppers here!

This is one of Eliza's very favorite recipes!

See the Piquillo Peppers Stuffed with Tuna and Capers Recipe here!

Olives are rich and fruity, and make this Mediterranean-style recipe truly decadent. This recipe can be a main course for 2, or a side for 4.

See the Pasta with Olives and Feta Recipe!

This ancient grain, khorasan wheat, has a branded name of KAMUT. This wheat, when under the name KAMUT cannot be genetically modified or hybridized. And it is always grown organically.

Khorasan wheat is known for its sweet nutty-buttery taste and has a good firm bite. It is also easy to digest, with excellent protein, fiber, vitamins, and minerals including selenium.

KAMUT Khorasan wheat today is very close to what this wheat was when it was placed in the Egyptian tombs. In Turkey the farmers call the grain "Camel's Tooth" because of its shape, and it is also known as "Prophet's Wheat" because legend says Noah brought the grain on the ark.

This wheat, though not gluten-free, is tolerable for some gluten-intolerant people. Let us know if that is the case for you.

Try KAMUT Khorasan pasta from Sgambaro. No matter the shape, it is a wonderful pasta!

Shop now for Sgambaro Organic Kamut Penne Rigate Pasta!

Best thing about potato salad is that all you have to do is boil the potatoes and mix some ingredients...just don't overcook the potatoes as they will start to get mushy once you add the dressing.

See the Horseradish Potato Salad Recipe here!

This is so quick, simple and easy!

See the Potato Bacon Baked Recipe here!

We are confident that the warm temps will bring on the harvest this weekend and we will be shipping Bing Cherries on Monday if all goes well.

Be prepared and have your ice water bath ready!

Preorder right now for Bing Cherries!