I admit this Food Gal is more of a B&B Gal or Resort Gal than a Camping Gal.
I’ve been camping once, and while it was a blast, I readily acknowledge I am not one for roughing it regularly. What can I say?
Thankfully, one of the best things about camping, well, doesn’t really require sleeping outdoors in a tiny tent. And that is S’Mores.
Theo Chocolate’s version may not be melty from a campfire, but it is every bit as blissful to eat.
The Seattle bean-to-bar chocolate company, the first organic and fair-trade chocolate factory in North America, has created the Big Daddy ($9.99), a three-piece collection of S’More confections that I recently had a chance to sample, along with some of its other new products.
Summer’s tomatoes, green beans, squash, cucumbers and other bounty are so dazzlingly delicious at this time of year, they need little else to enjoy.
But one thing that will complement without overwhelming is a fine olive oil. Look no further than Enzo’s Organic Basil Crush and Organic Clemenine Crush.
The limited release olive oils are made by the Ricchiuti family, who have worked the land in California’s San Joaquin Valley for more than a century. Their olive oils, made with olives grown near Madera, have been a favorite of chefs such as Tyler Florence of San Francisco’s Wayfare Tavern, and Chef de Cuisine Ivan Marquez and Pastry Chef Jason Mattick of Los Angeles’ Broken Spanish. The olive oil line takes its name from the family’s great-grandfather.
Lundberg Family Farms combine corn and rice to make tortilla chips that taste like cheese pizza.
For three generations since 1937, the Lundberg Family has been synonymous with premium rice.
On 6,000 acres in the Sacramento Valley, it grows 18 varieties of rice — all non-GMO, and all certified gluten-free. It was also only the second farm in California to be certified organic.
Over the years, “The family has had many offers for both the land or the company, but they have a legacy they want to continue,” says Janet Souza, public relations and design manager for the farm. “They have never entertained any of those offers.”
Fortunately, for consumers, they just keep looking for new rice varieties to grow and new products to make. I had a chance recently to try samples of some of Lundberg’s newer products.
Bold Bites are small organic tortilla chips — that have the addition of rice in them. That makes them denser in texture. They are not as shatteringly crisp, but still plenty crunchy. They’re also gluten-free.
Everyday sausages turn special with a topping of Red Duck Curry Ketchup.
With summer weather comes prime condiment season.
Red Duck has got you covered, no matter what you’re grilling.
The Portland, OR-company makes a range of ketchups, barbecue sauces and taco sauces, all gluten-free and certified organic. The tomatoes used are all grown in California’s Central Valley, too, picked ripe in season from late-June through July.
The business is the brainchild of four MBA students who were studying at the University of Oregon when they came up with the idea for the condiments for a class project. The name “Red Duck” takes its name from the color of ketchup, their first product, plus the mascot of their college.
There are 11 products now, sold either separately or in trio samplers: “Quite Traditional” (Original Ketchup, Approachably Mild Taco Sauce, and Smoked Applewood Molasses BBQ Sauce); “So Unique” (Curry Ketchup, Uniquely Korean Taco Sauce, and Sweet Mustard Peppercorn BBQ Sauce); and “Fairly Spicy” (Spicy Ketchup, Actually Spicy Taco Sauce, and Hot Honey Chipotle BBQ Sauce).
Everything Pressels (front), and Sesame Pressels (back).
Think of them as ultra skinny pretzels. That’s what Pressels are like.
As thin and crisp as crackers but with the toasty, malty taste of pretzels, the new snack apparently has 75 percent less fat and 35 percent less sodium than other pretzels on the market. They’re baked, and contain no preservatives, too.
I had a chance to try samples of its four flavors, all of which are vegan: Sea Salt, Everything, Sesame, and Sriracha.