Crispy Green
Crispy Green was started in 2004 by Angela Liu who introduced the line of single ingredient products as a healthy snack choice. Made with real fruit and nothing else, Crispy Green freeze-dried fruit comes in six varieties:
- Crispy Bananas
- Crispy Mangoes
- Crispy Asian Pears
- Crispy Apples
- Crispy Cantaloupes
- Crispy Pineapples Read more
Tatte’s Fine Cookies, Cakes, Pastries and Tarts
Tatte Fine Cookies & Cakes is a Massachusetts-based bakery and cafe specializing in cookies, cakes, pastries, and tarts made with all natural and top quality ingredients including butter, flour, eggs, vanilla, chocolate, cheese, nuts and fresh fruits and vegetables. With two storefronts in the Boston area – the original bakery in Brookline and the newest shop in Cambridge – an on-line mail order business and high quality gourmet shops (i.e. Dean & Deluca) carrying the bakery’s products, Tatte’s sinfully delicious creations can be enjoyed by virtually anyone. Read more
Fregula
Fregula is a type of pasta from Sardinia that resembles toasted pearls. Some people think fregula is like couscous but this unique pasta is bigger, thicker, and more flavorful than couscous. Fregula or the “pearl of pastas” is made with coarse semolina flour blended with water and formed into little balls. The pasta is then dried and toasted to impart a nutty flavor when cooked. Ideal for soups or with cooked vegetables, fregula is a firm chewy pasta with a deep toasted flavor, unlike any other pasta. Read more
Nature’s All Freeze Dried Fruit
Nature’s All Foods recently introduced nine organic and fair-trade certified freeze-dried fruit products to the market: raspberries, blueberries, bananas, mangos, apples, strawberries, pineapples, and a blend of bananas and strawberries or a tropical blend of mangos, pineapples,and bananas. Each packet of delicious crunchy dried fruit contains the organic fruit listed “and nothing else but love.” Read more
We Love JAM: Blenheim Apricot Jam
Ten years ago, Eric Haeberli and Phineas Hoang used the Blenheim apricots from one tree in their yard (which used to be part of an apricot orchard) to make apricot jam by combining the freshly picked fruit, sugar, and spices (the blend of which is a secret). The result was one of the most delicious jams ever created: Blenheim Apricot Jam. Five years later in 2007, Eric and Phineas decided to turn a five-year hobby into a business called “We Love Jam” and now sell their jam to the public in a jar simply labeled “JAM“…but in limited quantities because the Blenheim apricots are only harvested in late June and July – and the jam starts shipping in August. Read more
The Saturn Peach
Summertime is the best season to enjoy fresh peaches so be adventurous and try the Saturn Peach. Small (about 3 inches across), flat and less fuzzy than the standard peach, the Saturn Peach has a very thin red and yellow skin. Sweeter than a typical peach…and never dry and mealy – the Saturn Peach is a healthy delicious snack best enjoyed in its natural freshly picked state. Harvested from late Spring through the Summer, the Saturn Peach is gaining popularity among farmers (because it’s easy to grow and bountiful) and peach fans (because the texture is juicy and the taste is scrumptious). Read more
Champagne Mango Salsa
Summertime brings a bounty of fresh fruits and vegetables to our table and there is no better time to mix them together. With an abundant supply of champagne mangos and sweet grape tomatoes, consider making Champagne Mango Salsa – a delicious side dish that is simple and quick to make.
Great with crab cakes, salmon, or grilled chicken, the mango salsa can also be used as a topping on mixed greens. My family prefers the salsa heavy on the mango but the quantity of the major ingredients – mangos, tomatoes, avocados, scallions, and red onions – can be varied to your taste. However, the fresh chopped cilantro is key to the refreshing taste of this salsa so use a heavy hand. Read more
The Champagne Mango
Twenty-six years ago when I moved to Florida, I tasted my first mango and although the sweet, juicy taste was sensational, the peeling of the skin, the huge pit, and the stringy texture required patience (which I don’t have a lot of) and quite a bit of effort for a relatively small amount of fruit. Why couldn’t mangos be like oranges whose skin is easy to cut off? Or, apples with little pits and lots of fruit? Read more
Roasted Autumn Vegetables
The Honey Crisp Apple
Paddock Post 