Market Report
- Category: Market Report
- Thursday, 17 August 2017
- Hits: 44
Peppery foods have been a part of the human diet for more than 8,000 years.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
- Category: Market Report
- Thursday, 10 August 2017
- Hits: 63
Zucchini and other summer squash varieties seem to be everywhere. What are we waiting for such a squash surplus at our fingertips?
If pasta noodles are on the table at least once a week, this is the best season to go for a lightened up version with noodles centerplate.
Alfredo, marinara and pesto classics make for irresistible sauces on top of squash noodles.
Grain free squash cut in either wide ribbons or curly or flat thin noodles beckon to kitchen enthusiasts to explore all options. A simple dressed up topper of mint, basil, garlic and lemon juice keeps life simple.
Asian noodle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and brothier dishes meant to be slurped give way to robust flavors.
If pasta noodles are on the table at least once a week, this is the best season to go for a lightened up version with noodles centerplate.
Alfredo, marinara and pesto classics make for irresistible sauces on top of squash noodles.
Grain free squash cut in either wide ribbons or curly or flat thin noodles beckon to kitchen enthusiasts to explore all options. A simple dressed up topper of mint, basil, garlic and lemon juice keeps life simple.
Asian noodle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and brothier dishes meant to be slurped give way to robust flavors.
- Category: Market Report
- Thursday, 03 August 2017
- Hits: 70
We’re completely used to seeing fresh produce in vivid and sometimes unusual colors.
Even so, when the flesh of a watermelon surprises us with a bright yellow interior, rather than the requisite pink or red, it’s exciting.
Watermelon is that ancient half fruit, half vegetable thing with likely origination from the Kalahari desert of Africa.
5,000 year old Egyptian hieroglyphs depict watermelon images. By symbolically burying the dead with watermelon, loved ones were thought to be nourished in the afterlife.
Rich in anti-inflammatory nutrients, watermelon is over 90% water and contains abundant electrolytes. This combination is what is extremely hydrating in hot weather conditions. Color is optional.
Even so, when the flesh of a watermelon surprises us with a bright yellow interior, rather than the requisite pink or red, it’s exciting.
Watermelon is that ancient half fruit, half vegetable thing with likely origination from the Kalahari desert of Africa.
5,000 year old Egyptian hieroglyphs depict watermelon images. By symbolically burying the dead with watermelon, loved ones were thought to be nourished in the afterlife.
Rich in anti-inflammatory nutrients, watermelon is over 90% water and contains abundant electrolytes. This combination is what is extremely hydrating in hot weather conditions. Color is optional.
- Category: Market Report
- Friday, 28 July 2017
- Hits: 87
By definition, a true tonic invigorates, restores, refreshes or stimulates. Sounds good, right? Particularly when the mercury is high and energy levels are low.
Let’s not mention alcohol nor so called “mocktails” here. A really authentic tonic stands on it’s own merits.
Americans as a whole know how to over-indulge. It makes sense that a new generation backlash aims to eat less, stay healthy and pay close attention to consumption.
Inclined to drink to their own health, Millennials know when it’s time to pass on a craft beer or vintage glass of wine. Mindfulness has an appeal that staying sober supports. Enter summer tonics.
Non-alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult beverages should feel like a celebration as we keep our wits about us.
Let’s not mention alcohol nor so called “mocktails” here. A really authentic tonic stands on it’s own merits.
Americans as a whole know how to over-indulge. It makes sense that a new generation backlash aims to eat less, stay healthy and pay close attention to consumption.
Inclined to drink to their own health, Millennials know when it’s time to pass on a craft beer or vintage glass of wine. Mindfulness has an appeal that staying sober supports. Enter summer tonics.
Non-alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult beverages should feel like a celebration as we keep our wits about us.
- Category: Market Report
- Friday, 21 July 2017
- Hits: 116
Not everyone is blessed with the talents of a great pastry chef. A chemistry class at times seems easier than following an elaborate dessert recipe.
Not to worry. That same casual approach to summer dining allows for sweet forgiveness when it comes to summer’s famed desserts.
Pairing the best exquisite seasonal fruits with the simple, rustic methods of carefree desserts require almost no kitchen skills.
Light-hearted classics include fruit galettes, clafoutis, crisps and cobblers.
The imprecise, free-form galette is more of an imperfectly shaped pie or tart — filled with the goodness of sliced berries, cherries, peaches, nectarines, plums, pears, apricots, apples, rhubarb or any combination of on-hand summer fruits. The dough is folded in on itself giving it an irregular, but enticing look to the pastry.
Not to worry. That same casual approach to summer dining allows for sweet forgiveness when it comes to summer’s famed desserts.
Pairing the best exquisite seasonal fruits with the simple, rustic methods of carefree desserts require almost no kitchen skills.
Light-hearted classics include fruit galettes, clafoutis, crisps and cobblers.
The imprecise, free-form galette is more of an imperfectly shaped pie or tart — filled with the goodness of sliced berries, cherries, peaches, nectarines, plums, pears, apricots, apples, rhubarb or any combination of on-hand summer fruits. The dough is folded in on itself giving it an irregular, but enticing look to the pastry.
- Category: Market Report
- Friday, 14 July 2017
- Hits: 166
Grilling, smoking and barbecuing are all preferred methods of summertime cooking.
If you are the cook, you have a “secret sauce” of some kind in the outdoor cooking arsenal. Sharing it with others depends on how close to the vest you want to play it.
Those of us merely the lucky recipients of good food cooked by others can only imagine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apricots or plums all just a guess.
Masters of marinades and glazes typically have a “go to” one that can be applied to a choice of poultry, fish, pork, beef or vegetables. Divulging any family recipes might be tricky.
A quick internet search results in thousands of recommendations for rich, lusty, sticky sauces that can be appropriated as our own.
If you are the cook, you have a “secret sauce” of some kind in the outdoor cooking arsenal. Sharing it with others depends on how close to the vest you want to play it.
Those of us merely the lucky recipients of good food cooked by others can only imagine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apricots or plums all just a guess.
Masters of marinades and glazes typically have a “go to” one that can be applied to a choice of poultry, fish, pork, beef or vegetables. Divulging any family recipes might be tricky.
A quick internet search results in thousands of recommendations for rich, lusty, sticky sauces that can be appropriated as our own.
