Oct 21-Nov 3, 2014
Oct 21-Nov 3, 2014
Rich and textured, this flavor is a staff favorite, even for those who are not fans of nuts. Our version is a twist on the old-fashioned nostalgic Butter Pecan, free of corn syrup, chemical additives, and artificial flavors. Plus, it’s gluten free and made with all organic ingredients.
Here’s an insight into our process: Co-op staffer Matt starts by melting butter in a large pan, and adds fresh raw pecans and pure vanilla extract. He stirs until the nuts are perfectly coated and lightly cooked, then adds them to a base of vanilla ice cream. The result is luscious, with chewy pecans and rich buttery ribbons. Enjoy Buttered Pecan ice cream in a cone or add a scoop to one of our baked desserts — it’s delightful!
Truffles have a mystique all their own. These gourmet mushrooms have a big reputation for their earthy flavor and ability to elevate foods to the next level. We have two new truffled goat cheeses in the Co-op’s cheese island.
Look for Montchevré’s Truffled Fresh Goat Chevre alongside our selection of other tasty plain and flavored fresh chevres, including Garlic and Herb and 3 Pepper. Add sophistication to any cheese board, salad, or meal with a smear of this elegant fresh soft cheese.
Montchevré Grande Truffiere Goat Brie is a soft-ripened 5 oz. wheel of delight. Slices of this brie reveal its oozy interior with a center of firm paste and flecks of whole black truffle. It has an enticing flavor, with the brightness and clean-taste of fresh goat cheese and a delicate balance of the mineral-like, spicy truffles. Pair this treat with a slightly sweet Sauvignon Blanc white wine or a crisp lager such as Samuel Smith’s Organic Lager.
These two cheeses from Montchevré bring an Old World-New World sensibility: the black truffles are imported from Provence, France, and are blended with fresh goat cheese made in Wisconsin. Both cheeses are made from pasteurized goat milk with vegetarian rennet.
Posted by Claire
We order a limited number of Organic and Free-Range turkeys from Diestel Turkey Ranch in Sonora, CA. They are processed to order and delivered fresh, direct to us, the week of Thanksgiving. All birds are range-raised, GMO free, vegetarian fed, and free from antibiotics and growth hormones.
We’re also offering an additional, limited number of Organic Heritage Turkeys, an American Heirloom breed, which are broad-breasted and have a distinct flavor and tender texture.
We will begin taking pre-orders on Nov 1. Please place your turkey order with a cashier at the checkout stand. A non-refundable $5 deposit is required. Pick up begins Monday, Nov 24 at 8am. Read more Organic & Free-Range Turkeys for Pre-Order …
Biodynamic wines take the concentrated notice of terroir (the geography, geology, and climate of a wine region) to a whole new level. When grapes are grown biodynamically, the wine maker sees the vineyard as an ecosystem: not just the vines, but the soil beneath them — an organism in its own right — the air and water quality, flora and fauna in the area, the cosmos — all of these are growing together interdependently.
There is also the notion that farming can (should?) be attuned to the spiritual element of the cosmos, perhaps linking planting or harvesting in time with lunar cycles or planetary positions.
The immense and careful attention biodynamic growers pay to their vines can’t be anything but good, or, at the very least, interesting. If a wine is biodynamic, it is also organic (but still contains sulfites). Biodynamic wines are the best of the best. This week, we’re going to focus on biodynamic wines from Oregon. The two main varietals for Oregon are Pinot Gris and Pinot Noir. We talked last week about the flavor profiles and structure of Pinot Noir (and how well it pairs with salmon); let’s focus on Pinot Gris this week.
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