ORGANIC HELL FIRE PAPPARDELLE TRADITIONAL BRONZE CUT PASTA
ORGANIC HELL FIRE! PAPPARDELLE TRADITIONAL BRONZE CUT PASTA
Located on Orcas Island in the Pacific Northwest, small-batch artisan food products that feature local and regionally-sourced ingredients. @local_goods_orcas
From: Barn Gallery, Lopez,Island, Wa
Source: Local-Goods, Orcas Island, Wa
Japanese White Charcoal
Binchō-tan, also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. Its use dates to the Edo period, when during the Genroku era, a craftsman named Bichū-ya Chōzaemon began to produce it in Tanabe, Wakayama. The typical raw material used to make Binchōtan in Japan is oak
From: Osaka Hardware, Japantown, San Francisco
Barn Owl Sourdoughs
Traditional sourdough organic bread & pastry baked in a wood fired oven with island grown heritage grains.
Delicious bake goods, if you can, try their Spelt Crackers! Yum
This is just one of the local treats you receive in your #bentobox if you stay at The Barn Gallery on Lopez Island.Barn
From: The Barn Gallery @oexclub
Source: Barn Owl Bakery @barnowlbakery
Sicilian Soft-Neck Garlic
Source: Sicily, Italy
Bumpy Skin Orange Citrus
Spelt and Sunflower Bread
Source: Portland, Oregon
Japanese Dried Persimmon
Source: Moraga Farmers Market
El Salvador Dry Process Los Angeles Bourbon
From: Sweet Maria's
Source: El Salvador
Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae. It is native to North Africa southwest and south Asia, and extensively cultivated elsewhere
Kabocha can be baked, deep fried (tempura), added to soups, cake or cooked like an acorn squash.
Source: Copenhagen, Denmark
Spandauer - Danish Pastry
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.
Source: Mirabelle, Copenhagen
Smoked Cod Roe
Source: Moraga Garden Farm, Moraga, California
Quince from my yard
Pine Street Biscuit
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 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
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
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
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 & MacPhail, Elgin, Moray, Scotland
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
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
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
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
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 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: Savel, Saint-Sébastien, 29870 Lannilis, France
Via: The Markthal, Rotterdam, The Netherlands
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
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