Flax Granola by CCB and G
Flax Granola by Columbia County Bread and Granola (CCB and G) wins the prize for the most unique and forward thinking granola on the market by making a line of granola without added oils and challenging the traditional recipe for granola that calls for oats as a base. Instead, the company relies on flax seeds, baking them slowly at a low temperature to preserve the integrity of flax’s rich omega 3 fatty acids and to provide the crunchy texture granola fans have come to expect. But that’s not all. The company uses spices including nutmeg, cinnamon, and cloves to give the granola a slightly sweet yet savory flavor.
Maya Kaimal Simmer Sauces
The aroma of fresh curry leaves cracking in hot oil with mustard seeds and dried chilies led Maya Kaimal, a graduate of Pomona College to become an award-winning cookbook author and a leading authority on Indian cuisine. Taking her passion one step further, Maya decided to take those recipes and cook her homemade sauces using wholesome and all natural ingredients and traditional techniques like caramelizing onions and toasting spices to build deep layered flavors in the sauces that most of us only know from restaurants. Bottling up those sauces and selling them through grocery stores and on-line retailers was the next logical step to bring Indian cuisine into our own kitchens. Read more 
Sukhi’s Potato Samosa
Samosas – flaky pastries with savory fillings – are a popular finger food in the Middle East and Asia, especially India and Pakistan where the fillings are often made of potatoes, onions, peas, lentils, and sometimes poultry or meat. In the United States, samosas are widely available at Indian restaurants, supermarkets, and most recently, at grocery stores in the frozen food section under the name of Sukhi’s Gourmet Indian Foods: Indian Bites. Read more
The Vermont Common Cracker
When it comes to flavor, common does not mean ordinary.
Nearly two hundred years ago in 1828, the Cross brothers of Montpelier, Vermont created the Montpelier Cracker which became known as the Vermont Common Cracker: a mild flavored, crunchy cracker often served with cheese, dips, and spreads but equally delicious with nut butters, jam, or served with soups and chowders. Although the recipe has been slightly modified to eliminate unhealthy oils and fats, the Vermont Common Cracker is essentially the same cracker first enjoyed by Vermonters and now savored by many. Read more
LoAdebar
LoAdebar (pronounced “Load Bar”) is one of the best tasting certified organic energy bars on the market. Never heard of it? You will. Loaded with all natural organic ingredients including dates, almonds, walnuts, oats, cashews, chia seeds, sunflower seeds, cranberries, pumpkin seeds, raisins, flax seeds, sesame seeds, cinnamon, brown rice syrup, puffs, and protein, the LoAdebar is one super delicious energy bar. Read more
Coop’s MicroCreamery Hot Fudge
Always serve too much hot fudge on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Judith Olney
2009 is not a year that most people thought about opening a business but after 30 years in the ice cream industry, Marc Cooper who frequently answers to “Coop” decided to strike out on his own making super premium ice cream and dessert toppings. His company – Coops MicroCreamery based in Watertown, Massachusetts – makes ice cream (both dairy based and coconut milk based) sold throughout Massachusetts in premium ice cream shops and grocery stores while Coop’s Handmade Hot Fudge (Original and the Vegan version) are available nationwide at fine grocery and gourmet stores. Read more
Schermer Pecans
Some of the best tasting pecans in the world are grown in the south central orchards of North America where the hot and humid climate allows pecan trees to grow and bear the rich, buttery nut meats year after year. At Schermer Pecans in Glennville, Georgia (60 miles west of Savannah), the pecans have been grown and harvested by five generations of the Schermer and Wetherbee families since 1946.
Schermer Pecans are what some people would call a fully vertically integrated company: they plant, tend, harvest, shell, package, and distribute their own pecan products, which allows the customer to receive a fresh, high quality product directly from a Georgian orchard. Read more
PowerBlend Omega 3 Seed Blends
When a well-educated professional pilot needed food with serious nutritional density to carry her through the fatigue of flying cross country and didn’t find it in the airports, food courts, or restaurants, Anne-elise Stern decided to create her own. Learning about the abundant nutrients in seeds, Stern started experimenting and came up with the Original PowerBlend Omega 3 Seed Blend: a combination of hemp, chia, pumpkin and flax combined with spices. Read more
The Ice Cream Cone Dilemma
Where I grew up in northern New Jersey, there were two places to go for ice cream: Dairy Queen and Van Dyke’s Ice Cream. Dairy Queen, the local standby was the default choice when we wanted soft serve ice cream after dinner but on weekends or summer afternoons, we would ride our bikes to Van Dyke’s in Ridgewood for rich, creamy, locally made ice cream.
Scooped by hand into impossibly big round balls, the ice cream would be placed on top of a cake or sugar cone. The star of the show was the ice cream – summer cantaloupe, deep chocolate, minty chocolate chip – but the cone was best supporting actor. Within minutes, the ice cream was melting down the sides of the cone and we would be frantically licking the drips to keep the sweet cream from spilling all over our hands. The best bite was the last one: the semi-soft tip at the bottom of the cone – part melted ice cream and part crispy sugar cone and total bliss. Read more
Flying Saucer White Nectarines
Bite into a Flying Saucer White Nectarine and taste the sweet and juicy “out of this world” flavor of a very special nectarine. Named for its flat shape – similar to the donut peach – the Flying Saucer White Nectarine was developed by the Zaiger Family in Modesto, California. Flying Saucers are now grown by Kingsburg Orchards, a family-owned grower, packer, and shipper in Central California’s San Joaquin Valley who also gave this unique variety of nectarine its well-suited name.”
Paddock Post 