Archive for ‘Food Types’

Special Deal on Drunken Chocolate Figs from John & Kira’s

By Susie, 16 September, 2008,

“Drunken Chocolate Figs” How delicious does that sound? A perfect pairing with roasted walnuts.

John & Kira’s newsletter had a special offer: For the next week save $7 on our Fig Tower. Just enter promotion code FIG08 at the very end of checkout.

If you don’t know this chocolate company be sure to read their story.

At first I wondered why they weren’t using American figs. There’s a good reason:

“We feel really fortunate to have found these figs grown by a family run farm in the Extremadura region of Spain. Almost unheard of in the United States, the Calabacita variety is a miniature version of the standard American fig we are so used to. The skin is paper thin and the fig itself has an almost candy-like taste. Even better, they are grown organically without the use of pesticides.”

And be sure to check out the adorable “pumpkin” figs!

Hey, Mrs. Tangerine Woman

By Susie, 10 September, 2008,

By the fortune that only random instant messaging conversations seem to bring, a friend introduced me to Lisa Brenneis, creator of Eat at Bill’s, the heralded documentary about Berkeley’s Monterey Market. I’m not alone in saying that this market, along with the Berkeley Bowl, are reason enough to live in Berkeley.

As if I weren’t thrilled enough, she lives on an organic citrus farm in Ojai, California where they grow Buddha’s Hand citrons. This particularly amazed me as very few people grow this fruit commercially; yet they’re now the second citron grower I know. (Yay!)

Her husband Jim Churchill, the “Tangerine Man,” is famous for those cute little organic Pixie tangerines, as well as 12 other varieties. What most inspired me to write was this spooky picture of Buddha’s Hands growing, which I’d never seen before. Who needs Halloween trappings when you have an orchard with alien like fruit ready to grab you? (They’re so fragrantly delicious, I can imagine much worse fates.)

If like me, you can’t wait to get to Ojai, for now try perusing the Edible Ojai magazine , where you’ll absorb interesting local food facts.

And check out Tangerine Man’s shop, featuring their adorable labels:

Visit Harley Farms – Delicious Award-Winning Goat Cheese

By Susie, 8 September, 2008,

A bucolic country goat farm in the San Francisco Bay Area?

My quest to find Harley Farms led me to the back road of Pescadero, a small town which, as noted has a back “road,” not “roads.” It’s perhaps most famous for Duarte Tavern’s old time artichoke soup but Harley Farms is well on its way to becoming a main attraction. (Just Google it and you’ll see).

On my visit, Dee Harley and Ryan were still decompressing from Slow Food Nation weekend. Harley Farms’ cheese is in such demand, they’d work all day then spend nights trying to churn out enough for the anxious masses. It’s no wonder: Their delicately fresh cheeses have won numerous First Place awards from the American Cheese Society, among others.

Dee showed me the beautiful upstairs hall, overlooking the goats, with a long wooden table and chairs they’d made by hand themselves over the years. Definitely a place to get married or throw a “slow party.”

In the store you’ll find lots of playful signs and gifts along with a full spread of cheeses to taste. (The pepper coated log is my favorite. Somehow the pepper brings out the goat flavor.) Learn all about the varieties and ask Dee your questions.

When you visit: The beach at Pescadero is very accessible. I highly recommend bringing a cooler, planning a late morning at Harley Farms, picking up cheese, and heading to the beach for a picnic along with extra cheese for home. You’ll find great artichoke laden bread in town.

If you can’t visit: Enjoy this tour, in which Ryan gives me an overview of Harley Farms. (It’ll make you find a way to visit.)

Veldhuizen Farmstead Cheese, Discovered at Slow Food Nation

By Susie, 31 August, 2008,

A highlight of volunteering at Slow Food Nation’s Taste Pavilion was discovering Veldhuizen Cheese, a farmstead* cheese maker, which produces so little that it is rarely available outside of Texas. They sell most to restaurants in the area, although they have a store at the farm as well as online.

*Means the cheese maker also produces the milk from his/her own animals.

Veldhuizen makes 10 types of cheeses including the blue, cheddars, and a gruyere style.

I had the pleasure of tasting the Bosque Blue. As you can see in the photo, it is very veiny and the “white” part has a yellow hue due to the cows feeding largely on grass. Only 15% of their diet comes from grain at the Dublin, Texas farm, 65 miles southeast of Fort Worth. (Take a memo: Strive to be a cow here in your next life.)

The Lure of Cheese Making

Stuart explained that he grew up on the dairy farm and knew what hard work it was to make a living. He thought he didn’t want to be in the business. But in 1999 a hankering called. His wife researched how many cows they’d need to make cheese.

They started with 20 cows and now have 40, in a profitable operation. The rest is history. They enjoy being a small operation so their cheese will remain a rare, coveted delight.

You can read more on how they got started their website. Good people, great cheese. I hope you can experience it!

Short clip on his background…

See more photos from Slow Food Nation

Patric Chocolate from Missouri – Discovery!

By Susie, 29 August, 2008,

A funny thing happened on Market Street.

My friend asked if I’d seen the chocolate at Fog City News, which I had not. So we strolled in only to find owner Adam Smith hosting a tasting of Patric Chocolate from Columbia, Missouri. Cha ching!

In town for Slow Food Nation, Alan McClure explained how his 67% and 70% cacao chocolate bars come from a Madagascar cacao plantation with whom he works with directly.

The 70% contains only cacao and sugar. The 67% has some added cocoa butter. He makes these in an 1800 square foot facility, and originally created the chocolate and ran the operation entirely on his own.

It’s delicious, smooth and interesting, the 67% having a very fruity flavor. If you’re going to Slow Food Nation, seek him out. Or find his bars in San Francisco as well as other locations.