View all posts filed under 'Fruit'

FarmBox SF Rolls Into Town

Friday, 15. November 2013 5:28

Beautiful local produce delivered right to your door with FarmBox SF

Beautiful local produce delivered right to your door with FarmBox SF.

 

Imagine all the fresh pickings from a farmers market — only delivered right to your door.

That’s what FarmBox SF aims to do.

The company started in Los Angeles three years ago, and just expanded to the Bay Area this summer.

It’s similar to Community Supported Agriculture, only FarmBox partners with more than 25 sustainable and organic Bay Area farms to deliver a wider selection.

Recently, I had the chance to try out a special delivery. I say “special” because FarmBox SF delivers only to San Francisco and Marin County right now, not to the South Bay yet. But Branch Manager Taylor Flohr was kind enough to make a trip out of the way to get one to me. Plans call for expanding to the East Bay next and perhaps to the Peninsula/South Bay after that.

Here’s how it normally works: You sign up and get an email on Tuesday about what’s available. You have until midnight Wednesday to make any additions or deletions to your order. On Saturday, your FarmBox arrives.

The actual box, er, basket, of goodies.

The actual box, er, basket, of goodies.

It’s actually more like a basket — a bright red one at that. You can choose what size suits your needs. You can also choose more specific baskets such as “Fruit-Only” or “Juicing” or “CrossFit Paleo.” Additionally, you can add staples such as coffee, gluten-free baked goods, jams, breads, pickles, and organic butter.

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Category:Fruit, General, Going Green and Sustainable, Health/Nutrition, New Products | Comments (5) | Author:

Pomegranate in What? Hot Sauce, Of Course

Friday, 18. October 2013 5:25

A Menlo Park couple's new hot sauce creation with pomegranate

A Menlo Park couple’s new hot sauce creation with pomegranate.

By day, Menlo Park’s Bobby Marhamat is a branding and mobile marketing expert who guides companies on ways to gain greater exposure and prominence.

In his off hours, he continues his creative tinkering — but in the kitchen, cooking alongside his wife, Shima.

In fact, one of his experiments led to his newest creation this year: Bah Bah Hot Sauce.

Kind of like the chocolate and peanut butter moment with Reese’s, Marhamat wondered what would happen if he added pomegranate, a staple ingredient from his Persian heritage, to hot sauce?

As he discovered, something quite delicious, indeed.

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Category:Fruit, General, Great Finds, New Products | Comments (13) | Author:

Fall for An Apple Pumpkin Galette and a Food Gal Giveaway

Monday, 23. September 2013 5:25

A taste of autumn with apples and pumpkin.

A taste of autumn with apples and pumpkin.

 

I admit I do mourn the end of summer’s sweet berries and peaches.

But the start of fall is definitely easier to swallow with a bounty of fresh apples to bake with.

“Apple Pumpkin Galette” caught my attention because of the addition of the autumn hard squash in it. The recipe is from the new “Sunset Cook Taste Savor” (Oxmoor House) of which I received a review copy.

The cookbook spotlights recipes for 16 ingredients including artichokes, avocados, chicken, cheese and apples.

SunsetCookTasteSavor

The straightforward dough recipe for the galette makes enough for two of these free-form tarts, but you can just freeze half the batch to use at another time.

The dough is rolled out into a circle. You fill the center with slices of apples and pumpkin — or kabocha squash, as I used as recommended by the cookbook — that have been tossed with cinnamon, nutmeg, cloves, a dash of bourbon and sugar. Then, fold the edges of the dough over, before baking.

With Sunset’s meticulous testing, I was taken aback by the amount of sugar called for in the filling, which seemed like way too much. The recipe originally called for 1/3 cup brown sugar plus 1 1/2 cups granulated sugar for three apples and 1 1/2 pounds of squash (about half of a small pumpkin or kabocha). So, I decided to cut the amount of granulated sugar back to 3/4 cup, which turned out to be plenty. But feel free to add more if you have a big sweet tooth.

The pastry bakes up flaky with a hearty filling. My husband was not too keen on the addition of the squash. He would have preferred an unadulterated apple tart instead. Me? I kind of liked how the kabocha made this tart unique. It gave it a slightly savory quality and added a twist.

One of fall's earliest apples: the SweeTango.

One of fall’s earliest apples: the SweeTango.

The original recipe calls for Granny Smith apples, but I used SweeTango ones instead, of which I had received a sample. The SweeTango is a cross between a Honeycrisp and a Zestar! apple. It’s got a great crunch and wine-y, spicy flavor.

SweeTango apples are an early season variety. They’re available at Walmart through the end of September, and at Mollie Stone’s and Safeway stores hrough October.

CONTEST: Three lucky Food Gal readers will each win a couple of pounds of SweeTango apples, an apple timer, a cutting board, a T-shirt, and a reusable grocery bag. Entries are limited to those in the continental United States, as well as Alaska and Hawaii. Entries will be accepted through midnight PST Sept. 28. Winners will be announced Sept. 30.

How to win?

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Category:Enticing Events, Fruit, General, Recipes (Sweet) | Comments (20) | Author:

You’ll Never Guess What’s in This Seafood Curry

Wednesday, 4. September 2013 5:26

Calamari and crab star in this curry dish -- along with an unexpected ingredient.

Calamari and crab star in this curry dish — along with an unexpected ingredient.

 

Yes, watermelon, of all things.

Crisp cubes of it, as well as its own bright pinky-red juice.

“Watermelon and Seafood Curry” is from “Full of Flavor” (Kyle Books), of which I received a review copy. It’s by Chef Maria Elia of Joe’s in London who has a way with unexpected flavor combinations such as with her “Blueberry and Coffee Muffins” and “Jerusalem Artichoke and Chestnut Soup with Chorizo and Apple.”

Of course, with summer watermelon in abundance, it was the curry recipe that really intrigued me. Sure, I’d enjoyed my share of watermelon just eaten out of hand in big cold wedges. And I’d eaten plenty of watermelon salads accented with salty feta or pops of chiles. But in a warm seafood stew? This was a new one.

Summer watermelon used in a unique way.

Summer watermelon used in a unique way.

The base of the broth is watermelon juice that is cooked down on the stovetop to concentrate its flavor. You think it’s going to be way too sweet, but not after you add in ginger, lemongrass, garlic, turmeric, coriander, cumin and chiles, as well as fresh lime juice and fish sauce.

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Category:Asian Recipes, Chefs, Fruit, General | Comments (16) | Author:

Fruit to Take Along Anywhere

Friday, 23. August 2013 5:26

(Front to back) Tangerine, cantaloupe and Asian pear -- freeze-dried.

(Front to back) Tangerine, cantaloupe and Asian pear — freeze-dried.

 

That’s exactly what Crispy Green is.

The New Jersey company takes fresh fruit and freeze dries them before packaging them in convenient pouches that you can throw in your purse or backpack or stash in a desk drawer or car glove box.

Crispy Green offers seven different fruits: apple, mango, Asian pears, banana, cantaloupe, pineapple and tangerine.

You have to love an ingredients label that includes only one thing. What’s in the freeze-dried Asian pears? Only Asian pears.

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Category:Fruit, General, New Products | Comments (8) | Author: