Italian Long Sweet Pepper
Italian Long Sweet Pepper

Italian Long Sweet peppers range from lime citron to deep forest green and are 7 to 8 inches long with a curving convoluted shape. Its walls are thin and tender, encompassing few seeds that are perfectly edible and add a sweet taste to the pepper. The raw peppers are succulent and crisp but then transform into a creamy smoky treat when cooked.

Source: Tchieng Farm, Fresno, California

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160619-145852.jpg
Apple Banana
Apple Banana

Apple bananas are stout and plump, with a thick taut peel. The light, cream colored flesh's texture is firm when young growing to be tender and creamy when ripe. When young the Apple banana is both tangy and sweet with apple nuances. As the fruit ripens, it will develop a far more tropical flavor profile, with notes of pineapple and strawberry. The Apple banana has a memorable, complex scent marked by a strong tart-apple aroma. 

Via: KCC Farmers Market, Honolulu, Hawaii

Himalayan rock salt
Himalayan rock salt

Himalayan salt is predominantly sodium chloride 95-98%, contaminated with 2–3% polyhalite and small amounts of ten other minerals. The pink color is due to the presence of iron oxide. It is commonly used in cooking, in place of other table salt, in brining, and for bath salts. Blocks of salt are also used as serving dishes and in the cooking of meats and fish.

 

Via: The Meadow Portland, Oregon

Source: Punjab region of Pakistan

Porcini Mushroom
Porcini Mushroom

The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.

Via: Diablo Foods Lafayette, California

Applewood Smoked Salt and Bay Leaves
Applewood Smoked Salt and Bay Leaves

AllStar Organics has been producing aromatic plants, edible flowers, and over 150 varieties of certified organic, specialty and heirloom crops since 1994. The AllStar line of certified organic dried herbs, spices, herbal salts and sugars are made to inspire experienced cooks and give confidence to those who are beginning to cook more creatively.

Source: AllStar Organics Woodacre, California

Goudse Boerenkaas
Goudse Boerenkaas

Gouda was first made in the environs of the town of Gouda back in the 6th century. Today 60% of all Dutch cheese production is Gouda cheese. The very best Gouda is what is called … Goudse Boerenkaas.

White Hailstorm Radish
White Hailstorm Radish

Marin Roots Farm, Jesse Kuhn

The heirloom variety, White Hailstorm radish, offers a bounty of pure white, round, crunchy roots. They’re early spring radishes with a surprisingly sweet and mild flavor, white spring.

Marin Roots Farm Marin County California

Llom Curat
Llom Curat

They salt the pork and let it rest for a few days than is macerated with a mixture of peppers and then stuffed and tied. Then follow a natural healing process, hung indoors with controlled temperature and humidity for two or three weeks. It is a very smooth and tasty meat product. Usually eat on toast or tomatoes.

Source: Cal Centro La Vilella Baixa Priorat, Spain

Purple Sprouting broccoli
Purple Sprouting broccoli

This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes.

160214-135105.jpg
Stone Ground Wheat Dough
Stone Ground Wheat Dough

This is Josey Baker’s stone ground wheat - it’s stone ground whole wheat flour, water, sourdough culture and sea salt. He uses his mill (the piece of equipment and namesake of the space) to grind all of their whole grain flour every day, and use the same sourdough starter that Josey got from his friend George’s Gramma.

Source: The Mill San Francisco, Ca

Shortbread - Petticoat Tails
Shortbread - Petticoat Tails

Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. The name of one of the most famous and most traditional forms of shortbread, petticoat tails, may have been named by Queen Mary. This type of shortbread was baked, cut into triangular wedges, and flavored with caraway seeds.

Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.

Source: Gordon & MacPhailElgin, Moray, Scotland

Saucisson Provençal
Saucisson Provençal

Sub Rosa Saucisson Provençal owes its delicate flavor and aroma to a subtle blend of dried herbs: savory, fennel, basil, thyme, and a touch of aromatic lavender. Rosé wine, white pepper and garlic complete the scene. This is just delicious, full of rich flavors. If you love salumi, you have to contact David and try it for yourself.

Source: Sub Rosa Salumi Artigianale Napa, California

Bread of Gaston
Bread of Gaston

Serge Combarieu

His bread is baked in a wood oven in a bakery built under Louis XV in 1765. He uses raw materials and know-how that hasn’t changed since ancient times.

The Gascon bread, traditionally a country sourdough, has a thick crust which allows it to keeps fresh for almost a week. It is slow baked for an hour and a half per batch which forms the thick crust. It is because of this that the bread is naturally preserved for several days.

Source: Petrin at Moissac, Bordeaux, France

Caramelized Chai Spiced Almonds
Caramelized Chai Spiced Almonds

Feve Artisan Chocolatier

Congratulations to another 2015 Good Food Awards Winner!

These are so good, you can purchase them at Bi-Rite SF.

Source: Feve Artisan Chocolatier, San Francisco, California

Meat Pie
Meat Pie

According to records kept by the Romans, they used a variety of meats, oysters, mussels and fish as filling and a mixture of flour, oil, and water to keep it in. This ‘pastry’ cover was not meant to be eaten and was thrown away.

The first takeaway fast food!

Source: Borough Market London, England

Mozart Potatoes
Mozart Potatoes

Mozart Potatoes are a new red variety has yellow flesh and is suitable for all types of cooking, particularly mashing, chipping, baking or roasting.

Source: Washbrooks Farm, Ebrington UK

Via: Drinkwaters Chipping Campden, UK

Cobnuts
Cobnuts

A cobnut is a cultivated variety of hazelnut. Humankind has enjoyed wild hazelnuts from long ago, and cultivated hazelnuts, sometimes known as filberts, have been grown in gardens and orchards since at least the 16th century. Children played an early version of ‘conkers’ with hazelnuts; the game was called cobnut or cobblenut, and the winning nut “the cob”.

When young, the green cobnuts have a taste very similar to coconut, and as they mature, they are much sweeter and juicier.

Source: Washbrooks Farm, Ebrington, UK

Via: Drinkwaters Chipping Campden, UK

Yellow Melon
Yellow Melon

The ‘Yellow Crimson’ has a yellow-colored flesh. It has been described as sweeter and more honey-flavored than the more popular red-flesh watermelon.

Melons originated in Africa and southwest Asia, but they gradually began to appear in Europe toward the end of the Roman Empire. Melons were among the earliest plants to be domesticated in both the Old and New Worlds.

Via: CSA Winters, California

Source:Terra Firma Farms Winters, California

Drakes Bay Oyster
Drakes Bay Oyster

Drakes Bay Oyster Farm, Kevin and Nancy Lunny

A deep-water upwelling just off the coast of Drakes Bay provides cool, nutrient- rich water year-round to Drake’s Estero. This clean, nutrient-rich water produces what are recognized as some of the finest oysters in the world.

Source: Drakes Bay Oyster Farm Inverness, California

Poussin
Poussin

Poussin is a butcher’s term for a young chicken, less than 28 days old and usually weighing 14–16 oz but not above 26 oz.

The Markthal, which is the first covered market in the Netherlands, is a place where good food and unique housing are harmoniously combined in a spectacular arch. This is one of the most amazing buildings dedicated to food I have ever seen, take a look and you will see why. Markthal

Source: SavelSaint-Sébastien, 29870 Lannilis, France

Via: The Markthal, Rotterdam, The Netherlands

Rhynie Hardies
Rhynie Hardies

This is a kind of shortbread that is not very sweet. I was told it is server with cheese. Sometime call Butter Biscuits.

Source: Dean’s of Huntly Ltd Aberdeenshire, Scotland

T-Bone American Waygu Steak
T-Bone American Waygu Steak

True Grass Farms, Guido Frosini 

The only grass-fed and finished Wagyu beef in California. Of Kobe renown, Wagyu is a Japanese breed of cattle developed with a focus on quality over quantity, a patient practice of slow-growth husbandry that results in meat that is marbled, high in essential fatty acids, and uniquely delicious.

Source: True Grass Farms Valley Ford, California

FTS B+W
FTS B+W
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FTS B+W
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Laurentine Fomage de chevre
Laurentine Fomage de chevre

Farmhouse goat cheese from the Midi-Toulousain region, topped with a fern leaf Pre-drainage is used to make this cheese, giving it the characteristic of a ’quenelle’, or dumpling.

 

Source: Jean d'Alos Fromager Affineur Bordeaux,France

Italian Long Sweet Pepper
160619-142450.jpg
160619-145852.jpg
Apple Banana
Himalayan rock salt
Porcini Mushroom
Applewood Smoked Salt and Bay Leaves
Goudse Boerenkaas
White Hailstorm Radish
Llom Curat
Purple Sprouting broccoli
160214-135105.jpg
Stone Ground Wheat Dough
Shortbread - Petticoat Tails
Saucisson Provençal
Bread of Gaston
Caramelized Chai Spiced Almonds
Meat Pie
Mozart Potatoes
Cobnuts
Yellow Melon
Drakes Bay Oyster
Poussin
Rhynie Hardies
T-Bone American Waygu Steak
FTS B+W
150107-161305-3.jpg
110722-131403-3.jpg
110722-131627.jpg
110722-153700.jpg
111112-030154-3.jpg
120910-FTS-152603.jpg
120211-030033-9.jpg
120223-FTS-221730.jpg
141012-161140-2.jpg
120306-FTS-032058.jpg
120906-FTS-105644.jpg
120908-FTS-092120.jpg
120910-FTS-134958.jpg
121124-FTS-030946.jpg
_LS_7638-Edit-Edit-Edit-Edit.jpg
130515-014909-4.jpg
130515-015827-5.jpg
130517-020209-4.jpg
131020-090903-2.jpg
131027-013913.jpg
131027-015427.jpg
131104-154720-5.jpg
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140315-211419.jpg
140321-152047.jpg
140504-124815.jpg
140510-125604.jpg
140622-130448.jpg
140308-175223.jpg
160124-141425.jpg
140426-140042-3.jpg
140831-153411.jpg
140902-133551.jpg
FTS B+W
140321-164253.jpg
140902-160657.jpg
141012-160719-4.jpg
141012-160719-5.jpg
141012-160719-6.jpg
141012-160801-3.jpg
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150105-141153.jpg
150104-163549-2.jpg
140901-120941-2.jpg
150107-161305-3.jpg
FTS B+W
150107-174213.jpg
B&W III 6669-Edit.jpg
140831-150413.jpg
150912-233618.jpg
Laurentine Fomage de chevre
Italian Long Sweet Pepper

Italian Long Sweet peppers range from lime citron to deep forest green and are 7 to 8 inches long with a curving convoluted shape. Its walls are thin and tender, encompassing few seeds that are perfectly edible and add a sweet taste to the pepper. The raw peppers are succulent and crisp but then transform into a creamy smoky treat when cooked.

Source: Tchieng Farm, Fresno, California

Apple Banana

Apple bananas are stout and plump, with a thick taut peel. The light, cream colored flesh's texture is firm when young growing to be tender and creamy when ripe. When young the Apple banana is both tangy and sweet with apple nuances. As the fruit ripens, it will develop a far more tropical flavor profile, with notes of pineapple and strawberry. The Apple banana has a memorable, complex scent marked by a strong tart-apple aroma. 

Via: KCC Farmers Market, Honolulu, Hawaii

Himalayan rock salt

Himalayan salt is predominantly sodium chloride 95-98%, contaminated with 2–3% polyhalite and small amounts of ten other minerals. The pink color is due to the presence of iron oxide. It is commonly used in cooking, in place of other table salt, in brining, and for bath salts. Blocks of salt are also used as serving dishes and in the cooking of meats and fish.

 

Via: The Meadow Portland, Oregon

Source: Punjab region of Pakistan

Porcini Mushroom

The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.

Via: Diablo Foods Lafayette, California

Applewood Smoked Salt and Bay Leaves

AllStar Organics has been producing aromatic plants, edible flowers, and over 150 varieties of certified organic, specialty and heirloom crops since 1994. The AllStar line of certified organic dried herbs, spices, herbal salts and sugars are made to inspire experienced cooks and give confidence to those who are beginning to cook more creatively.

Source: AllStar Organics Woodacre, California

Goudse Boerenkaas

Gouda was first made in the environs of the town of Gouda back in the 6th century. Today 60% of all Dutch cheese production is Gouda cheese. The very best Gouda is what is called … Goudse Boerenkaas.

White Hailstorm Radish

Marin Roots Farm, Jesse Kuhn

The heirloom variety, White Hailstorm radish, offers a bounty of pure white, round, crunchy roots. They’re early spring radishes with a surprisingly sweet and mild flavor, white spring.

Marin Roots Farm Marin County California

Llom Curat

They salt the pork and let it rest for a few days than is macerated with a mixture of peppers and then stuffed and tied. Then follow a natural healing process, hung indoors with controlled temperature and humidity for two or three weeks. It is a very smooth and tasty meat product. Usually eat on toast or tomatoes.

Source: Cal Centro La Vilella Baixa Priorat, Spain

Purple Sprouting broccoli

This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes.

Stone Ground Wheat Dough

This is Josey Baker’s stone ground wheat - it’s stone ground whole wheat flour, water, sourdough culture and sea salt. He uses his mill (the piece of equipment and namesake of the space) to grind all of their whole grain flour every day, and use the same sourdough starter that Josey got from his friend George’s Gramma.

Source: The Mill San Francisco, Ca

Shortbread - Petticoat Tails

Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. The name of one of the most famous and most traditional forms of shortbread, petticoat tails, may have been named by Queen Mary. This type of shortbread was baked, cut into triangular wedges, and flavored with caraway seeds.

Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.

Source: Gordon & MacPhailElgin, Moray, Scotland

Saucisson Provençal

Sub Rosa Saucisson Provençal owes its delicate flavor and aroma to a subtle blend of dried herbs: savory, fennel, basil, thyme, and a touch of aromatic lavender. Rosé wine, white pepper and garlic complete the scene. This is just delicious, full of rich flavors. If you love salumi, you have to contact David and try it for yourself.

Source: Sub Rosa Salumi Artigianale Napa, California

Bread of Gaston

Serge Combarieu

His bread is baked in a wood oven in a bakery built under Louis XV in 1765. He uses raw materials and know-how that hasn’t changed since ancient times.

The Gascon bread, traditionally a country sourdough, has a thick crust which allows it to keeps fresh for almost a week. It is slow baked for an hour and a half per batch which forms the thick crust. It is because of this that the bread is naturally preserved for several days.

Source: Petrin at Moissac, Bordeaux, France

Caramelized Chai Spiced Almonds

Feve Artisan Chocolatier

Congratulations to another 2015 Good Food Awards Winner!

These are so good, you can purchase them at Bi-Rite SF.

Source: Feve Artisan Chocolatier, San Francisco, California

Meat Pie

According to records kept by the Romans, they used a variety of meats, oysters, mussels and fish as filling and a mixture of flour, oil, and water to keep it in. This ‘pastry’ cover was not meant to be eaten and was thrown away.

The first takeaway fast food!

Source: Borough Market London, England

Mozart Potatoes

Mozart Potatoes are a new red variety has yellow flesh and is suitable for all types of cooking, particularly mashing, chipping, baking or roasting.

Source: Washbrooks Farm, Ebrington UK

Via: Drinkwaters Chipping Campden, UK

Cobnuts

A cobnut is a cultivated variety of hazelnut. Humankind has enjoyed wild hazelnuts from long ago, and cultivated hazelnuts, sometimes known as filberts, have been grown in gardens and orchards since at least the 16th century. Children played an early version of ‘conkers’ with hazelnuts; the game was called cobnut or cobblenut, and the winning nut “the cob”.

When young, the green cobnuts have a taste very similar to coconut, and as they mature, they are much sweeter and juicier.

Source: Washbrooks Farm, Ebrington, UK

Via: Drinkwaters Chipping Campden, UK

Yellow Melon

The ‘Yellow Crimson’ has a yellow-colored flesh. It has been described as sweeter and more honey-flavored than the more popular red-flesh watermelon.

Melons originated in Africa and southwest Asia, but they gradually began to appear in Europe toward the end of the Roman Empire. Melons were among the earliest plants to be domesticated in both the Old and New Worlds.

Via: CSA Winters, California

Source:Terra Firma Farms Winters, California

Drakes Bay Oyster

Drakes Bay Oyster Farm, Kevin and Nancy Lunny

A deep-water upwelling just off the coast of Drakes Bay provides cool, nutrient- rich water year-round to Drake’s Estero. This clean, nutrient-rich water produces what are recognized as some of the finest oysters in the world.

Source: Drakes Bay Oyster Farm Inverness, California

Poussin

Poussin is a butcher’s term for a young chicken, less than 28 days old and usually weighing 14–16 oz but not above 26 oz.

The Markthal, which is the first covered market in the Netherlands, is a place where good food and unique housing are harmoniously combined in a spectacular arch. This is one of the most amazing buildings dedicated to food I have ever seen, take a look and you will see why. Markthal

Source: SavelSaint-Sébastien, 29870 Lannilis, France

Via: The Markthal, Rotterdam, The Netherlands

Rhynie Hardies

This is a kind of shortbread that is not very sweet. I was told it is server with cheese. Sometime call Butter Biscuits.

Source: Dean’s of Huntly Ltd Aberdeenshire, Scotland

T-Bone American Waygu Steak

True Grass Farms, Guido Frosini 

The only grass-fed and finished Wagyu beef in California. Of Kobe renown, Wagyu is a Japanese breed of cattle developed with a focus on quality over quantity, a patient practice of slow-growth husbandry that results in meat that is marbled, high in essential fatty acids, and uniquely delicious.

Source: True Grass Farms Valley Ford, California

FTS B+W
FTS B+W
FTS B+W
Laurentine Fomage de chevre

Farmhouse goat cheese from the Midi-Toulousain region, topped with a fern leaf Pre-drainage is used to make this cheese, giving it the characteristic of a ’quenelle’, or dumpling.

 

Source: Jean d'Alos Fromager Affineur Bordeaux,France

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