Fresh Tomales Bay oysters that I got at my local library, of all places, thanks to Real Good Fish.
Just-caught fish, delivered conveniently to pick-up locations in your Bay Area neighborhood each week, with reasonable prices and no long-list of middlemen to tack on more costs.
That’s what Moss Landing’s Real Good Fish is all about.
Established in 2012 by founder Alan Lovewell, who studied international environmental policy, it was one of the first community supported fisheries in Northern California. It operates in much the same way as a CSA. But instead of buying a “share” in a farm that provides you with a box of produce each week, you buy a “share” in the group of local fishermen that Real Good Fish partners with.
Not only are you getting impeccably fresh, local, sustainable, seasonal fish, but helping to support fishermen and their families in your community.
I shucked some to enjoy on the half shell with mignonette sauce.
I was invited to try some sample deliveries, receiving a weekly full share (1 to 2 pounds of seafood), which is normally $22 per week.
Plain broccoli becomes practically gourmet with dollops of Maio.
Now, you can have your mayo — and eat it, too.
If like me, you’ve shied away from mayonnaise in the past because it’s such a calorie bomb, now you can indulge with a whole lot less guilt, thanks to Maio.
It’s not bona fide mayonnaise made by whipping egg yolks and plenty of oil. Instead, it’s made of yogurt, given a substantial mouthfeel from the additions of cornstarch and gelatin.
While store-bought mayonnaise weighs in at 100 calories for 1 tablespoon (with 100 of those calories being fat), Maio has all of 20 calories for 1 tablespoon (with half of those calories fat).
La Mere Poulard puts a generous amount of butter in these biscuits or cookies.
I had to type that in bold all caps — with an exclamation mark — just to emphasize how incredibly buttery tasting these cookies are.
La Mere Poulard cookies were first baked in 1888 by Annette Poulard, the local baker’s wife in Mont Saint-Michel, France at the inn she opened. La Mere Poulard pays homage to those original cookies with its own versions, made with no preservatives or GMOs. Produced in France for 15 years, they are now readily available in the United States.
The cookies are made with eggs from free-range hens and sugar from beets. It’s not surprising that after the first ingredient listed of wheat flour, comes butter. Because these cookies taste unabashedly of sweet, creamy butter.
Enchiladas Suizas from the new Culinary Courier & Market in Los Gatos.
Saratoga native Terri Piazza Shong has had a successful catering company in the South Bay for 13 years. Now, she’s expanded the business to include a new market that just opened in downtown Los Gatos.
Culinary Courier & Market offers her catering company’s most popular dishes — all packed up and refrigerated, so all you have to do is stop by to grab and go. It’s the perfect solution to those times when you don’t want to cook dinner, need a healthful lunch fast, or want to pick up some late-morning noshes for a small business meeting at work.
Selections include prawn lettuce wraps, kale salad with toasted almonds, meat lasagna, chicken Marsala, Yukon Gold potato hash, and French toast loaf with praline pecans and raspberry syrup.
Beets and nothing but beets.
You have to love a “processed” snack food that has only one ingredient in the bag. What a rarity, right?
Crunchies is exactly that — freeze-dried fruit and veggies that have nothing added to them. They’re non-GMO verified, gluten-free certified, vegan, kosher, halal, and contain no added sugar or artificial flavoring. The produce is picked, then frozen before being freeze-dried. leaving it dry, light as air and crunchy.
And they’re pretty darn delicious, too, as I found out when I had a chance to try some samples.