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Mother Nature’s juiciest apricot.

Angelcots® are a new variety of apricots that are juicier, sweeter, and more flavorful than the traditional apricot.   Grown in northern California, Angelcots® are an early season variety available from the end of June through July.  What sets this new kid on the block apart from other apricots is the sugar content, which is 18-24% compared to regular apricots that have 12-14%, and a juicy texture that makes them positively addicting. Read more »


Apricot Apple Crisp

When sweet, golden orange apricots start appearing at farmer’s markets and in supermarkets, it’s time to put away the dried apricots and take advantage of one of nature’s sweetest delicacies. Fragrant, juicy, and delicious, the apricot can be enjoyed fresh or in a summer crisp paired with apples.  The combination of textures and flavors – soft, sweet, delicate apricots and firm, tangy apples with a crunchy whole grain oat topping – make for a perfect summer dessert. Read more »


Tiny But Mighty Popcorn

The last few seconds of popcorn popping are some of the most stressful seconds of my life.

In Iowa, the phrase “corn is king” is often used to reflect the importance farmers place on the state’s most widely grown crop.  But in Shellsburg, Iowa – about 15 miles northwest of Cedar Rapids – the phrase “Tiny But Mighty” describes the non-GMO verified corn grown on a local farm that produces an ancient heirloom popcorn originally shared by Native Americans with a pioneer family in the 1850’s. Read more »


The Whirley Pop

Hot, fresh popcorn is best made the old-fashioned way:  on the stove in a hand-cranked pot designed to turn crunchy corn kernels into one of America’s favorite snacks. In less than 3 minutes, 1/2 cup of corn kernels (or 2/3 cup of tiny kernels) can be turned into 6 quarts of hot, fresh popcorn with the Stainless Steel Whirley Pop:  a durable pan and lid with a patented “crank and stir” mechanism that continuously moves the popcorn around, evenly distributing the oil (1-2 tablespoons per 1/2 cup of kernels, depending on the brand) while preventing the popcorn from burning. Read more »


Sweet Freckles™

Sweet Freckles™ is the catchy name for one of summer’s newest delicacies: a northwest strawberry cherry that has the best attributes of a fruit (cherry) and a berry (strawberry).  With the firm and juicy texture of a black or Rainier cherry and the delicate sweet flavor of a sun-kissed strawberry, the Sweet Freckle™ is a winning combination for those who love sweet summer fruit.

Grown in Washington, Sweet Freckles™ are exceptionally large, extremely firm, and delightfully juicy with a deep pink or red color speckled with slightly white to creamy beige undertones. Read more »


The Purple Carrot

With our plant-based recipes, you’ll soon be cooking the world’s most delicious meals-

The Purple Carrot is an economical meal service provider of delicious entrees that will rock your culinary world by providing perfectly portioned fresh seasonal ingredients along with recipes to make it easy to cook up a flavorful plant-based meal at home in 30-40 minutes.

Everything is pre-measured (including spices) and of the highest possible quality, often organic, ethically sourced and always non-GMO so that all you have to do is follow the simple instructions for a delicious meal. Read more »


Florence Gordon

It was a joy to be alone. It was fun to play the social role, it was fun to play the old lion at Town Hall, but it was far, far better to be alone again.

Florence Gordon is a 75-year old feminist writer living in New York City when her family descends upon her quiet orderly life. Her son, Daniel and his wife, Janine along with their 19-year old daughter, Emily are visiting for a few months while Janine completes a fellowship at Columbia University. Nestled into a sublet close to Florence on the Upper West Side, Daniel (a Seattle police officer) and Janine (a psychologist) along with Emily, a college sophomore who has taken a semester off from Oberlin College embark upon a journey where the words spoken between them are as important as what’s not said. Read more »


Polenta with Roasted Vegetables

Farmer’s Markets are brimming with the harvest of summer vegetables: zucchini, squash, onions, tomatoes, green beans, cabbage, carrots, beets, and more. With temperatures warming up, a dinner plate of fresh roasted vegetables with polenta is the perfect summer feast.

Choose 4 or 5 vegetables and grab a cast iron pan, and you’ll have the makings of a deeply satisfying meal. Fresh polenta is the perfect accompaniment to roasted vegetables but if your tastes run more towards rice, quinoa, couscous or pasta, that works, too. Read more »


Oro Cacao

Oro Cacao is Spanish for “gold cocoa” which is what you get when you mix the best almonds in the world with deep dark cocoa, sugar, and salt.  Marcona almonds from Spain are sometimes referred to as the “Queen of Almonds” because they are sweeter, richer, and rounder than the California variety.

In Spain, macrona almonds are usually blanched to remove the outer skin and then sold in bulk or packaged. Traditionally, Spaniards carefully sauté the nuts in hot olive oil until the nuts reach a light brown color and then drain the nuts on paper towels.  While warm, the nuts are sprinkled with salt and served as a snack or appetizer. Read more »


Multigrain Bean Chips

Food should taste good.

Food Should Taste Good™ Bean Chips are a new line of tortilla chips that combine wholesome ingredients for a balanced and delicious chip that relies on beans, seeds, and corn for flavor. Certified gluten-free, kosher and non-GMO verified, Food Should Taste Good™ Bean Chips taste good because they are made with real ingredients found in most kitchen pantries. No artificial colors, flavors or preservatives are used. Read more »