Fresh Now - Garlic, Avocados, Pluots - Essential Piquillo - chefshop.com/enews
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Hot! Hot! Hot!
Fresh is Here!
The weather is hot! Here in the Northwest we have broken the record for the most hot days ever! And even though we live in the mythical wettest city in the country (not true, New Orleans, Memphis, Chicago for instance have way more rain than Seattle), we are still in drought like conditions this year, like most of the west coast.
And what this means to you and me is that Georgie’s fabulous hardneck garlic will be a bit smaller than the norm and there is less “seed stock” sized garlic, and thus Georgie must keep the largest so that there will be a crop next year and the year after.
But, a pound is a pound. So, even though the heads will be smaller this year you will get a larger number of heads. When buying a 1/2 pound you get a 1/2 pound of garlic.
And this is also a good time to remember those amazing Organic Pluots. Sometimes crunchy, sometimes like the perfect peach, or in between like a perfect plum. Kevin thinks they will be about a week earlier this year so don’t hesitate! Order up!
And speaking of amazing fruit, don’t forget the luscious Reed Avocado’s, whose flavor is like no other! Eat it like a “steak” or spread it like butter, these babies are one of those special treats in all the world of food! Peter let us know that the fruit is looking good, but with the water restrictions / allocations / drought in California the avocados will be a bit smaller than last year's “bigger than a softball” fruit.
Shop Now for what's fresh now - Hardneck Garlic, Organic Pluots, Fabulous Reed Avocados
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Ancient Medicine & secret sauce (for your car)
Garlic and its magical powers (maybe).
Do you remember STP? The great car racer Andy Granatelli's oil additive that, when diagnosed, was just another oil that shouldn't work. But in practical use I know it worked! We had a faux wood paneled Mercury wagon that started to make a horrendous noise (it needed a valve job) on the way back from Expo 67 in Montreal. We had the option of buying a new car or add a can of STP. We chose the STP.
Modern medicine allows for the replacement of almost any part on our body now, though I don't think the results are always better than your Original Equipment parts. And, like STP, it is what we put into our bodies that can make it all run better - even if conventional science says we're wacky.
Garlic is known in legends, as well as in practical life, as a healer and cure-all for many ailments. For improving one's health, including coronary heart disease, high blood pressure and various fungal infections.
I am not sure if these medicinal claims are true, but as a tasty ingredient it is one of my favorites -- and essential in so many recipes. Hated by many, but loved by more. Its popularity has spawned thousands of restaurants with the word "garlic" in their name.
Health claims aside, science has tried but has not been able to disprove that garlic repels vampires. It does appear, however, that a clove a day will keep mosquitoes at bay!
I have, in my lifetime, had a few crazed friends who ate so much garlic they always had a special "aura" about them. They believed that the garlic kept colds at bay. I have to say, I never knew them to get sick....I had at least one friend who was sure it warded off evil. I wonder if they ever got bit....
Shop Now for Hardneck Garlic! (Limited Supply)
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The versatile Piquillo
A pepper that is a kitchen staple.
Originally brought back from South America by Christopher Columbus and crew, similar to the story of the tomato and Italian food, the pepper has since become all but synonymous with Spanish cuisine.
Grown primarily in the alluvial sand in the Ribera, in the Navarra region of Spain, these pimentos del piquillo are extremely bitter in their raw state. It’s not until they are grilled over an open fire and their skins are completely charred, and their skins and seeds removed, that they become the sweet treat that we all love with almost no bitterness and no heat.
read more here on our new blog ...
Our friend Chef Lesa, a chef here in Seattle, got her chops working in professional restaurant kitchens, and she says she used these bright-red little peppers as you would a condiment - just as frequently as olives or capers, and for as many purposes - in an enormous variety of dishes. She says the peppers can be chopped and added to salads, left whole to garnish platters and antipasto selections, pureed for sauces and dips and spreads, stuffed with tuna and capers...the ideas go on and on!
With piquillos on hand - and they're one of those perfect pantry items, great in a pinch - you too can whip up treats like these wonderful stuffed peppers, as an enticing appetizer or part of a light meal.
Shop now for Pimentos del Piquillo!
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Holy Mackerel! The fish!
Batman kept a jar in his cool waistbelt. Nothing like a good fish to catch a penguin! Spread on a cracker and you have dinner on a hot night!
Mama Lil's Peppers Video
Chef Michael makes Pasta ala Carbonara using these scrumptious peppers! In this quick video lesson you can make it your own! Click to watch!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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