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Archive for April, 2012


Raph

Dipping into Noosa Yoghurt, at Last!

When our grocery team first tried Noosa Yoghurt it was love at first bite.  The creamy, delicate yogurt was unlike any other yogurt we’d tried before, and we decided it was a perfect match for Bi-Rite.  But we were soon heartbroken to find out that there wasn’t a reliable way to get it onto our shelves.  It became an obsession and after two years of pursuit, at long last, our love has been fulfilled:  Noosa is now available at Bi-Rite Market!

Noosa Yoghurt is an outstanding Australian-style yogurt.  Named for the small coastal Queensland town where the yogurt recipe originated, Noosa is the handiwork of Australian brothers Grant and Paul Mathewson.  Since 2010, Noosa has been stateside, based out of Colorado, and has enjoyed an ever growing adoring following that includes ourselves.  It’s rich like Greek yogurt, but looser and silkier in texture with a milder tartness that is perfectly balanced by a touch of honey and, if you prefer, fruit puree.  It’s velvety perfection!

Though the final product itself was enough for us to fall head over heels for Noosa, the ingredients deserve praise as well.  Noosa is a farmstead yogurt, made on site at family-owned and operated Morning Fresh Dairy in Bellvue, Colorado.  There the cows graze seasonally on fresh pasture or on home-grown, pesticide-free alfalfa and grain.  Their milk is rBGH and preservative-free.  Noosa is sweetened with an amazingly pure-tasting honey, Golden Clover Alfalfa honey from Colorado’s Beeyond the Hive, another family-owned operation since 1908.  Finally the colorfully bright, deeply flavorful fruit purees are 100% natural without any artificial flavors, colors or preservatives.  So, dig in!  Enjoy this naturally delicious yogurt; we hope your experience will be as delightful as ours.


Inspiration, Sweetness & Harvest: 18 Reasons’ Summer Farm Tour Series

Yeehaw: 18 Reasons is hitting the road this summer! Rosie and I are excited to introduce our Farm Tour Series. Once a month in June, July and August will we get the chance to meet some of the inspiring farmers we work with at Bi-Rite.

In the first tour with our trusty tour guide Simon Richard (Bi-Rite’s head farmer & produce buyer), we’ll visit two incredibly inspirational farms, Mariquita Farm and Catalan Farm, who each grow and sell an endless variety of gorgeous veggies and fruits throughout the year.  In the second tour we’ll visit Yerena and Tomatero Farms, lip-smacking berry farms that send the message home that organic and local tastes so much better! In the last, but certainly not least August tour we’ll head north to Sonoma and visit Bi-Rite Family Farm and Oak Hill Farm. Lunch is provided by Bi-Rite Market and is included in the ticket price for each tour. We will facilitate carpooling to each farm and will reimburse drivers for the gas that they use.

Ticket price includes lunch, reimbursement for gas for those who drive and the opportunity to meet the amazing farmers that are changing our world.

The Farm Series: Early Summer Inspiration
Saturday, June 30, 9AM-5PM, Ticketed
$40 member price/ $50 general admission
Tickets: http://www.brownpapertickets.com/event/236886

The Farm Series: Mid-Summer Sweetness
Saturday, July 21, 9AM-5PM, Ticketed
$40 member price/ $50 general admission
Tickets: http://www.brownpapertickets.com/event/236889

The Farm Series: Late Summer Harvest
Saturday, August 25, 9AM-5PM, Ticketed
$40 member price/ $50 general admission
Tickets: http://www.brownpapertickets.com/event/236890


Kiko’s Food News: 4.6.12

Turns out today’s my birthday (full moon/Passover/Easter weekend special!), and last night my wise younger brother was talking about how with age comes the ability to improve, every day. So I ask you, my readers, to help me improve Kiko’s Food News. What do you want to read more about? What would make this information more digestible, more relevant to your lives, more TASTY? Reply with a comment to this post and let me know!

Experts have promoted the fishing and eating of smaller fish that are lower on the food chain as the way to avoid depleting our oceans of larger, over-fished species, but a new study calls for a cap on forage fish fishing, saying the catch should be cut in half for some fisheries to protect populations of both the fish and the natural predators that depend on them: (full story)

You know a trend has really caught on when Williams-Sonoma launches a product line around it: “Agrarian” includes an array of garden tools, cheese making supplies, bee hives, and resources for how to raise chickens: (full story)

Roberto Romano’s film The Harvest/La Cosecha , which was screened across the country for Farmworker Awareness Week, informs us that nearly 500,000 children as young as six harvest up to 25% of all crops in the US: (full story)

Packaged baby food may not be as healthy as it seems as many brands that have veggies prominently displayed on the front actually list fruit as the main ingredient, masking surprisingly high sugar content: (full story)

As U.S. pork producers build new barns and retrofit old ones to give hogs more space, they say consumers opposed to keeping pregnant sows in tight cages can expect to pay for their clearer consciences with higher food prices (we know that more sustainable practices are more expensive, looks like it’s time to put our money where our mouth is!): (full story)

Ya know when men save a little food in their beard for later? This is kinda like that: (full story)

 


Anne and Kris

Sweet! Sneak Peak Recipes & Excerpt from the Creamery’s Cookbook

We’re counting down the days to Tuesday, April 17th–the day our cookbook, Sweet Cream & Sugar Cones, hits stores! For the long stretch to that day, we want to share with you  a few recipes to hold you over. If you download the pdf linked below, you’ll have our full recipe for Chocolate Ice Cream, Blood Orange Ice Pops, and White Chocolate Raspberry Swirl Ice Cream and Sauce. You’ll see our table of contents and how we’ve broken down our recipes into categories by ingredient (with chapters like coffee & tea, nuts, citrus, herbs & spices). You’ll find our take on cocoa powder, and the ingredients for our famous “Sam’s Sundae”….for the rest, you’ll have to wait until the 17th! (For now, you can pre-order your copy online here.)

Click here to download the excerpt (pdf)!

To give you a bit more info about the book, it covers all the classic flavors we make and guests have asked us about over the years. We also share recipes for our creative combinations, like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Finally, we share recipes for the cakes, pie crusts, cookies, and other baked goods that we sell at Bi-Rite Market (many of which are mixed into our ice cream too!).

Let us know by commenting here what kind of success you have with the recipes–the blood orange ice pops are perfect to try right now, as we’re in the tail end of citrus season!


Potato, Parsnip and Celery Root Soup: SF Mom takes on Eat Good Food Recipe

San Francisco local Heather Knape moderates our 18 Reasons Food Lit Book Club and writes a blog called Eating Dirt about growing, cooking and eating food with her family. We invited her to try a recipe from Eat Good Food to see how cooking it would fit into her lifestyle as a busy mom and how it went over with the kids! She shared her experience with us:

Spring has sprung, sort of. The snap peas my kids and I planted last year are flowering on the deck, early asparagus is in the market and citrus is reaching its peak for the year. But the time for a dinner celebrating the commencement of bountiful growth hasn’t quite arrived – lamb is good, yet the price of asparagus is still high and there is no rhubarb in sight. About the only harbinger of Spring I can reliably find in good supply is green garlic- though that in itself is a much awaited treat.

Sam’s Potato, Parsnip and Celery Root Soup is an especially good recipe for this anticipatory time of year. It straddles the seasons deliciously, relying on winter holdovers of potato and parsnip as a base, with the brightness of celery root and green garlic to highlight the season. In addition to providing a great opportunity to talk to kids about how garlic matures from a stalk to a bulb, it gives those of us living where greens grow year round a gustatory glimpse into the warming of local soil, like crocus pushing up through the snow in colder climates.

Served with salad this soup makes a great dinner. To entice younger eaters in my house I float tiny meatballs on top; they eat it up. A thermosful also makes a great take-away lunch, both for parents and first graders. Good with homemade croutons, carrot sticks, an apple and a spoon packed alongside.

Potato, Parsnip and Celery Root Soup (adapted from Eat Good Food, p122):
1 T unsalted butter
1 T extra virgin olive oil
2 large leeks, white and light green parts thinly sliced
salt
2 large waxy potatoes, peeled and diced (yukon gold are good)
2 medium parsnips, peeled and diced (or rutabagas or turnips)
1 medium celery root, peeled and diced
2 stalks green garlic, chopped
1 t ground mustard
4 large sprigs thyme
1 bay leaf
1/4 cup dry white wine (leave this out if you want to send it to school)
4 cups chicken or veggie broth (homemade or storemade)
1/2 cup water
1/4 cup cream
1 T lemon juice
1. Heat the butter and olive oil in a large pot over medium-low heat.

2. Add the leeks, 1/2 cup water and 1/2 teaspoon salt and cook for 6-8 minutes. The leeks will become translucent, be careful not to let them brown or burn. Add the potatoes, parsnip, celery root and garlic. Cover the pot and let it cook gently for 10 minutes or so, then add the mustard, thyme and bay leaf for a couple more minutes.

3. Add the wine now if you are using it, then cook until it has evaporated.

4. Add the broth, cover the pot partially and increase the heat to medium high. Bring just to a boil, then lower the heat to keep it simmering gently. Cook for 45 minutes to an hour, until the vegetables are starting to break down.

5. To finish, remove and discard the thyme and bay leaf. Then puree the soup, either with an immersion blender, or by letting it cool and then blending it in small batches. Stir in the cream and lemon juice and season to taste with salt. Serve with chives and homemade croutons on top. To make the croutons, cut bread into cubes, then sauté in butter and sprinkle with salt.