Melissa’s Produce

Garcia de la Cruz Celebrates Women’s Month

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(Gerry Furth-Sides) Celebrating Women’s Month with women-founded Garcia de la Cruz! And what could be more feminine than their new Organic Olive Oil Exfoliating Soap and Hydrating Cleansing Soap? We learned that you also need to apply moisturizer after cleansing each and every time! A life (face!)-changing moment. And there is more news!

García de la Cruz’s new Organic Olive Oil Exfoliating Soap and Hydrating Cleansing Soap

And in addition to using the classic and still evolutionary skin products, fine diners can also eat García de la Cruz’ new line of nutritious olives, as well as use the company’s extensive line of olive oils plus balsamic vinegar that revitalize skin and hair.

García de la Cruz in Olive oil in olives and in lip balm

To celebrate the month, García de la Cruz is offering a competition to WIN A TRIP TO SPAIN. Instructions are below on how to enter or go to the Amazing Giveaway Alert posts on the García de la Cruz Olive Oil Facebook and Instagram pages.

The exciting part of this trip in the fall is that it is timed for early harvest, the very thing that makes the olive oil so vibrant and exciting.

The contest –
More good news about where to find García de la Cruz
We always manage to talk a customer into taking a bottle of our favorite García de la Cruz (here Whole Foods)

This woman-dominated business story begins when  Garcia de la Cruz company was founded in 1872. It came about when Federico Serrano Fernandez-Negrete and his wife Adelaida Fernandez-Cuella inherited a grinding mill. The history of this family business began with the purchase of 300 hectares of land in an area known as “El Cerillo”, which they planted with olive trees.

The mountain range is especially welcoming to crops because it runs north-south so the sun remains shining down all day until it slips over the mountains.

Celebrate Pixie season with a cocktail. Secret ingredient is García de la Cruz.
Combining our favorite ingredients Pixie Tangerines and García de la Cruz oil!

In a country marked by poverty and in which the role of the woman was relegated to the home and domestic chores, Adelaida Fernandez-Cuella took the brave decision to put herself at the head of the business while her husband, a lawyer, dedicated himself to his profession and to the public administration. (See top right photo in montage below)

It was in that primitive grinding mil, – with its mule driven stone, a beam press, ceramic decanters, the harvest in the storehouse – that production of olive oil began in home industry style.

The five generations of Garcia de la Cruz

Of the three children in the marriage, it was daughter Guadalupe Serrano Fernandez-Cuellar who took charge of the family business. On the death of her husband in 1931, she took over the management of all the family properties. The situation for the family was affected by the outbreak of the Spanish Civil War in 1936.

After the war shutdown, Adela Aguilar Serrano, daughter of Guadalupe, restarted the grinding mill in 1945 and, in 1950, they modernized the system of production.

Adela Aguilar Serrano married Francisco Garcia de la Cruz. They had twin sons, born in 1933, Manuel and Francisco, who took over the company in 1975.

Demand grew and with it the need to expand the business, and in 1980 the grinding mill was moved from the centre of the town to its present site at 23 Reyes Catolicos Street. By 1998, the year in which Francisco Garcia de la Cruz retired, thousands of olive trees had been planted which guaranteed the finest quality olive, harvested with care and attention, for the olive oil production.

With the arrival of the new century, Fernando and Eusebio Garcia de la Cruz, the fifth generation of the family, took charge of the business. 

With over 145 years experience in the business, Aceites García de la Cruz, has the capacity to export to over 40 countries across the five continents. USA, Japan, China, Italy and France are its main markets. 

And finally another opportunity to go to Spain! This offer is for summer and fall.

Banana Leaf Officially in Blue Zone BCHD!

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(Gerry Furth-Sides) Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

Owner-Chef Sri Sambangi proudly places the decal on the window with BCHD’s Jackie Uy, Well-Being Programs Coordinator. The restaurant offers Southern Indian and an American menu in honor of Banana Leaf’s inspiration, writer Barbara Hansen.

The project is a partnership with Beach Cities Health District. Hermosa Beach, Manhattan Beach and Redondo Beach have all placed in the top five of these communities globally!

Banana Leaf Redondo Beach officially a Blue Zone-approved Restaurant

Food and dining are key in this promising evidence-based program. So is community. Here the community came together to meet the staff and enjoy the food at Banana Leaf.

The Blue Zone certification party at Banana Leaf, Redondo Beach

Melissa’s Produce, known for healthy produce, contributed raffle prizes and special Pink Pineapples for the occasion, along with two magnificent food baskets.

Healthy eating with produce and cookbooks from Melissa’s Produce

Banana Leaf Redondo Beach with its South Indian Cuisine is the most recent of the 64 Blue-Zone officially approved Beach Cities restaurants. Special menus and events to follow!

Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

The official designation party (photo courtesy BCHD)

The program extends to an international level under the umbrella of by ShareCare. Our favorite Dr. Michael Crupain, advisor and cookbook author, is VP of ShareCare.

For more information please see: www.bchd.org/about-blue-zones-project.

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

Baby stuffed eggplant is the Banana Leaf signature Blue Zone recipe. The southern Indian style dish is rich with peanuts and coconut oil and made with baby eggplant that is more tender and sweet than larger ones. They are available to order online at //Melissa’sProduce

This remarkable eggplant variety is about the size of a large tomato, oblong egg-shaped, with the same dark purple skin as its much larger, more familiar Italian cousin.  But it’s much sweeter and creamier inside with fewer seeds and a medium-thick edible skin that does not require peeling before being cooked. The interior has a creamy texture. 

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

While technically a fruit, eggplant is prepared as a vegetable and found in cuisines worldwide. One of the most versatile of ingredients, eggplant can be baked whole or cut in half, steamed, grilled, sautéed or braised. Because of Indian eggplant’s single serving size, it is perfect for stuffing with other veggies or meats and roasted.

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

This authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based sauce from the andhra cuisine.  The dish is generally served with healthy roti or naan.

The main ingredients and method:

Soak 8 baby eggplants and cook until tender in fresh pan with 2” canola or vegetable oil. Make an x shape in each eggplant. 

Combine an equal mixture of toasted coconut, peanut and white sesame seeds.  Grind the mixture into a powder.  Add Turmeric, chili powder, coriander powder, cumin powder and salt. Stuff the mixture into the eggplant. 

For eggplant 8 brinjal / eggplant, small

  • 1 tsp salt
  • A shallow pan of water fo soaking eggplants

for masala paste:

  • 3 tbsp peanuts
  • 2 tsp sesame seeds 
  • 1 tbsp coriander seeds
  • 1 tsp cumin / jeera
  • ¼ tsp fenugreek
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 4 clove
  • 2 tbsp dry coconut, sliced
  • 1 inch ginger
  • 3 clove garlic
  • ¼ onion, sliced
  • 1 tsp red chili powder
  •  ¼ tsp turmeric
  • 1 tsp salt
  •  ¼ cup water

for curry:

  • 3 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin / jeera
  • 1 chilli, slit
  • 2-3 fresh curry leaves
  •  ½ onion, sliced
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  •  ½ cup tamarind extract
  • 2 tbsp coriander, finely chopped

INSTRUCTIONS

  • Make an x-shape cut in the eggplant, stalk still on.
  • soak  for 10 minutes in water, with 1 tsp salt added to avoid discoloring.

Masala Paste

Roast 3 tbsp peanuts until they are crisp.

Add sesame seeds, coriander seeds, cumin, methi, cinnamon stick, cardamom and clove.  Roast on low flame until spices become aromatic.

Add 2 tbsp dry coconut and roast slightly.  Cool completely and transfer to the blender.   Add ginger, garlic, onion, chlli powder, turmeric and salt. blend to a thick paste adding ¼ cup water.

Gently stuff the eggplants by way of the x-shape with the prepared masala paste.

in a large Pot heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

Sauté onion until it just starts to turn golden. Add turmeric and chili powder. Sauté on low flame until blended.

Add stuffed brinjal into the mix and sauté gently. 

Cover and cook for 2-4 minutes stirring occasionally, adding in any leftover masala paste until and sautéed well.

Add ½ cup tamarind extract and mix well adjusting consistency as required.  Cover and simmer for 20 minutes stirring in between until tender.  The masala ooze out slightly. Add 2 tbsp coriander and mix well.

How it all started pairing Banana Leaf Redondo Beach and Banana Leaf Restaurant

New Ways to Celebrate Ramadan

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Melissa’s Produce fresh international fruits, perfect for  Iftar (break-the-fast) Ramadan feasts

(Gerry Furth-Sides) Fresh fruit from all over the world symbolize the peace we seek at Ramadan. Melissa’s Produce has a dazzling array of suggestions online, along with gift boxes ready to ship.

For more classic pastries, let’s start with Forn Al Hara and Le Mirage bakeries in “Little Arabia” for the first of two month-long Ramadan holiday celebrations The joyous bakes made specially for the holy days are filled with the spirit we wish everyone all year.

Ramadan treats at Forn Al Hara: Maneen flatbreads, salad and pastries

Eid al-Fitr is the first one. The second arrives in about two months, Eid al-Adhar.  It is a time for forgiveness and reflection, rejoicing and blessings.  What’s not to celebrate for everyone, and to do this all year?

First up:  Forn Al Hara. Trays of miniature flaky filo dough pastries rolled into what look like fields of edible flowers and dense, moist pastries shaped in flat slabs or mounds appear to undulate across the glass counters in the fading sunlight. 

Neatly laid stacks of plastic boxes filled with a variety of beautiful treats nearly take your breath away.  What a special time in Little Arabia during Ramadan! Our favorite Ma’amoul, an Eid al-Fitr tradition is the highest towering stack.

Forn Al Hara‘s miniature flaky filo dough pastries rolled into what look like fields of edible flowers

Not a minute’s lull between lively customers coming for the best, best savory and sweet dishes or the friendly staff preparing them, fast, fast for Iftar (break-the-fast dinner) orders. 

Customers can arrive to survey the treats and put in an order and then come back for their full meals; call in on the phone, or dine-in to linger and eat. Each order takes about 30 minutes.

Sweetest, talented, Forn Al Hara owner-chef, Muhammad Alam always sent us home with a gift box of traditional Maamoul and ka’ak. 

Forn Al Hara owner-chef, Muhammad Alam and a boxed treasure of Ramdan bakes

Nephew, Nader, capably mans the bustling post, too. His promise to “take good care of us,” turns out to be a table set with a a plate and take out box! Finger food defined!)

Nader, nephew of Forn Al Hara owner-chef, Muhammad Alam

Pistachio paste Ma’amoul, light, buttery and not too sweet is a must-have. It is the bigger cake, bottom row.

Ramadan is not complete without Ma’amoul. These sweet cookies are not only popular  in Lebanon, but in Jordan, Palestine, and Syria too. Crumbly and buttery cookie mounds are as dense as a cake.  

Made with rose water with a filling of dates, walnuts or pistachios, and sometimes almonds.  Sound like a familiar treat? That’s because they are cousins to my (and so many others) absolute favorite. Polverones, the Mexican Wedding Cookie.

Forn Al Hara’s Ma’amoul with pistachios in bottom row, with walnuts at top left, next to anise cookies

Forn Al Hara, 512 S. Brookhurst St, Anaheim,CA 92804, 714.758.3777, Phone: (714) 758-3777.

Menu and details: Fornalhara.com

For more reading, please see //localfoodeater.com/shoppers-guide-to-aneaheims-magical-little-arabia/

Fancy Food Show 2024 Ethnic Trends

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The Specialty Food Association’s 2024 Winter Fancy Food Show

(Roberta Deen with Gerry Furth-Sides) The Specialty Food Association’s 2024 Winter Fancy Food Show is famous for showcasing thousands of artisanal products from more than 1,200 domestic and global specialty food and beverage makers and manufacturers.  It is considered the show for predicting trends in the $194 billion specialty food industry.

For example, “Global flavors and upscaling the everyday while paying attention to sustainability and the environment is key to this year,” reports SFA President Bill Lynch. “The variety of options ranging from soup to cell-based meat and seafood to peach.” 

Eight trends the FFS Trendspotter Panel anticipates for 2024:

Beverages are in the spotlight, booming with sophisticated, as natural as possible, single-serve, non-alcoholic fizzy and non-fizzy drinks. So are coffees, teas, and broths with functional ingredients for an additional boost of energy, clarity, focus, or calming effect,” adds Trendspotter Kanta Selke.

Cell-based meat and seafood continue to gain popularity due to their sustainable and ethical production methods, along with familiar taste experiences to consumers,” Trendspotter Patsy Ramirez-Arroyo notes. “We may see the world’s first cultured burger and a focus on seafood products.”  

 Peach as “a flavor of the year” is being reevaluated and reinvented in fancy classic and new variations that rival the chili peppers 2023 trend.   New interpretations include condiments and candies.

Peach is the fruit of the year with specialty items at the 2024 Winter Fancy Food Show

Calabrian chili peppers. “Chiles continue to trend, cresting most recently on Sriracha and Gochujang. New products include hot honey and cured meats” according to Trendspotter Stan Sagner.

Tahini, the Middle Eastern specialty, is being paired or sometimes blended in mainstream foods and beverages, such as milk shakes and coffees,” reports Trendspotters Mikel Cirkus and Hanna Rogers.  Tahini (and the trending mushroom) stars In a brand new cutting-edge cookbook, THE POWER FIVE.

Dr. Michael Crupain uses the 2024 Fancy Food Show‘s trending lion’s mane mushrooms, tahini.

Soup. Soup recipes on TikTok are so popular the segment has been dubbed SoupTok, and continue to be a top seller, says Trendspotter Jenn de La Vega. 

Black Sesame, ube, and milk tea are following the path of now mainstream matcha in new and unexpected formats. Milk-tea–filled donut and bright purple ube hot chocolate from Bear Donut in the Penn District of NYC, are standout examples, as are salty and sweet snacks like Tochi’s Black Milk Tea Popcorn, which also contains the black sesame, “the one to watch.” 

Value and convenience are key as consumers watch their finances. “The emphasis is on more versatile uses and longer shelf life,” notes Trendspotter Melanie Bartelme. “Consumers are also looking for portable, healthy products.”

CONTINUING TRENDS: Global flavor exploration translates into new flavors and cultural dishes with more small producers around the world. “Add a continued increase heritage tradition food, and shared family recipes rich in flavors and stories,” Trendspotter V. Sheree Williams point out, “including more obscure regional ones.”  Watch for African flavors and ingredients. 

Fancy Crown Melons from Melissa’s Worldwide Produce, known as a Japanese hostess gift, an international heritage food at the Fancy Food Show 2024
A 2024 Fancy Food Show “elevated classics trend at Melissa’s Worldwide Produce: Fancy, high-end PINKGLOW pineapples, tree-ripened mangoes from Peru
Melissa’s Worldwide Produce Marketing Director, Robert Schueller, with trending heritage, international, elevated fruits: wildly popular Tasmanian Cherries (photo by Roberta Deen)

Upscaling the everyday with ingredients like high-end truffle salts, finishing oils, spice blends, and cultured butters elevate simple dinners at home to restaurant-style flavorful indulgences, notes Trendspotter Jonathan Deutsch. One example is charcuterie boards, adds Ramirez-Arroyo, pointing out its shared merits of community dining and originality.

Matching a 2024 Fancy Food Show consumer trend, charcuterie boards, are cheese knives in the new Everyday Entertaining Cookbook

Environmental and Sustainability impact. Environmental impact, sustainability, carbon footprint, and food waste concerns continue to be on the minds of a growing number of consumers. “Regenerative, upcycled, and sustainably packaged are not just buzzwords but keywords in consumers’ quests to eat well while doing good,” explains Deutsch. “Expect more focus on regenerative agriculture as those in food industries “focus on solutions to combat climate change,” adds Williams. 

Mushrooms are on the trending list for taste, mushrooms for texture, mushrooms for health benefits and in every food and beverage, especially really fancy ones like “Lion’s Mane” and the now more affordable portobello.

Mushrooms trend at the 2024 Fancy Food Show, such as Lion’s Mane Mushrooms, as rich as they look!

The not-for-profit Specialty Food Association (SFA) is the leading membership trade association and source of information about the $194 billion specialty food industry. Founded in 1952 in New York City, the SFA prides itself on being an organization by the members and for the members, representing thousands of specialty food makers and manufacturers, importers, retailers, buyers, distributors, brokers, plus more, in the trade. 

The SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972. 

Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel. Please see the website for details.

Quince: Rewriting Ethnic History

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(Gerry Furth-Sides) The first time I saw quince was in the form of paste. Owner Alex at La’Española showed me the inviting flat, gelatin rectangles when I wrote about Spanish Thanksgiving and the dishes that would have been served at the event. I fell in love. Slices were the perfect board match for rustic bread, manchango cheese and almost fig bread.

The shopping list for a Spanish Thanksgiving with Quince Paste
The familiar Quince Paste from Spanish

So this year when Melissa’s Worldwide Produce introduced Quince I had to try it. The retro packaging alone is enough to make anyone fall in love with it.

This turns out not to originate in Spain at all. Another surprise was when I talked to my own family about it, turns out that both sides not only know of it but are very familiar!

Quince tarts were my mom’s brother’s favorite dessert in Czechoslovakia. My only aunt on my dad’s side of the family had a quince tree growing in her Larchmont, New York garden and made desserts. My cousin remembers her mom saying about the fruit that requires so much care, “they such are a nuisance!”

Quince does turn out to be the only member of the genus Cydonia and is native to Iran, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavor and sharpness to stewed or baked apples.

Nilay Senel told us that the quince in Turkey is softer and can be eaten raw, as well as in compotes and sauces.

Just ripe quince from Melissa’s Worldwide Produce

“Membrillo” is the diminutive of “mimbre”. Quince has always been prized for its medicinal properties, and is known to have been cultivated in ancient Babylon. The Greeks were familiar a common variety of quince grown in Crete, in the city of Cydon, hence its scientific name of Cydonia oblonga.

The quince is native to the Caucasus and northern Persia, but cultivation spread to the eastern Mediterranean basin. Some theorize that the forbidden fruit of the Garden of Eden was a quince. In Greek legend Helen of Troy bribed Paris to award a quince to Aphrodite as the prize in a beauty contest. This started the Trojan War.

It’s a pome fruit, related to apples and pears. The ripe quince is a waxy yellow. All commercial varieties are too hard, sour and astringent to eat raw, but the quince’s whitish-yellow flesh softens and turns an attractive pink when cooked. Its high-pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes.

We added fresh Melissa’s Worldwide Produce apples and pears to one batch of sauced q

Melissa’s worldwide Produce fresh Qince, chopped and simmering for two-plus hours

Medieval cooks regarded the quince as the most useful of fruits and spiced it with pepper, ginger, cloves, cinnamon and nutmeg. At medieval courts and banquets, nobles enjoyed quince jelly for dessert: cotignac in France, cotogna in Italy, and carne de membrillo in Spain, all still popular. In Tudor and Stuart times, quince marmalade, wrapped in gold foil, was regarded as an aphrodisiac.

Quince was probably served at this Spanish Thanksgiving, the first Thanksgiving, 1565, in America

The persistent tart flavor of quinces counteracts the greasiness in meat and fowl dishes in rich cuisines, notably in Germany, Latin America and the Middle East. In Persian cooking, with its tradition of meats and sour fruits cooked together, there are many recipes for meat and quince stews. In Britain quince sauce is a traditional accompaniment to partridge, and the French roast quail with slices of the fruit.

Roasted quince from Melissa’s Worldwide Produce (which takes three times as long as apples!)

In America quince have been popular since Colonial times for making jams and jelly, since they’re very high in pectin. Another common use is to add slices of quince to apple pie, which adds a fragrant, spicy dimension to the flavor. We made a gallette and would do this again (and again!)

Our Galette with fresh quince from Melissa’s Worldwide Produce

The main variety at commercial markets is the Pineapple, from California, where about 300 acres of quinces thrive in the San Joaquin Valley south of Fresno. The season runs from August into January or February, when a few quince are imported from Chile.

We were so excited to see a quince named after David Karp at Rainbow Nursery!

Spanish First Thanksgiving in America News

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(Gerry Furth-Sides) Dishes from Spain will once again be on our Thanksgiving table this year.   And we will toast to all of it with Spanish Rioja and Temperanillo. This is after learning that the first Thanksgiving was actually celebrated in St. Augustine, Florida in 1565 as documented by archaeologists at Florida’s Museum of Natural History. AND Robin Sussingham of WUSF radio station did a broadcast on it this year!

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On the menu are: a chestnut soup, Tortilla La Espańola with potato and onion, flavored with wild black garlic.  A cheeseboard filled with specialty items from Spain will be offered so guests can choose from savory Salamanca dry-cured Iberico de cebo pork salchichón;  Idiazabal do (Craw Sheep milk smoked basque, aged 60 days); Spanish green and black olives; quince paste  and a roasted garlic tomato to spread onto barra (like a French baguette), and tomatohazelnuts from Galacia. To choose from on the sweeter side:  a dense fig almond cake; almendra garrapiñada (sugar coated almonds), black dried raisins and fresh grapes.

The news this year products associated only with Spain are coming from elsewhere. Our wonderful quince paste came from Melissa’s Produce (imported from Mexico) and is delicious! It is smoother and clearer than the more rustic paste from Spain we always used.

Melissa’s Produce Quince Paste

Looking like an apple or a roundish pear and tasting a little like both, quince has been cultivated in Asia and the Mediterranean for over 4,000 years. Today, the quince is also found in Latin America, the Middle East and the United States.

The quince fruit purée, Known as “dulce de membrillo” in Spain, is sweetened with sugar, and thickened with pectin. When cooked, raw quince transforms into a pink-red, sweet-tart treat with notes of honeysuckle, rose, and vanilla. The quince paste from Spain has cane sugar as its main ingredient.

El Quijote quince paste from Spain has quince, sugar as its main ingredients, plus thickeners and preservatives.

Quince paste desserts start with quince paste smoothed into puff pastry for tasty Spanish empanadas.Lush and straightforward, quince paste pairs perfectly with crusty bread and Manchego cheese. It’s a welcome addition addition to any cheese platter or grazing board. We love it as a snack, cut into stick sizes alongside an equal-sized sheep-milk cheese.

Melissa’s Produce Quince Paste slices with Spanish cheese, red walnuts and quince squares; El Quijote “rose” dollop
Melissa’s Produce quince paste the centerpiece of a fruit and cracker plate

Fine olive oils should only be used as the finishing touches to dishes. They also should be poured when cool because the flavor of the oil changes when heated.  Regal García de la Cruz presents offers its early harvest olive oil in an exquisite bottle.  The full citrus green color reflects the fullness of the fruit at harvest time. We love using it to give an added oomph to these homespun classics.  

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A layer of García de la Cruz olive oil over the roasted tomatoes, homemade mayonnaise and pesto gives it an instant, added vibrancy

Roasted Tomato  (www.wimpy vegetarian.com,  via shockinglydelish

All you need to make these roasted tomatoes in a bottle are tomatoes, salt, pepper, olive oil,  salt, a drizzle of balsamic vinegar and garlic. This is more to a cook’s taste than exact amounts. Because the tomatoes are being roasted, it is better to use firm, older one.

Simply slice tomatoes and drizzle them evenly with the rest of the ingredients.  Roast at 350 degrees until they look crisp around the edges.  Cool and bottle.

Homemade Mayonaise

  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt to taste
  • 1 cup grapeseed oil
  • generous drizzle of García de la Cruz extra virgin olive oil
  • lemon juice, optional

Place the raw egg in a food processor and pulse for 20 seconds. Add the mustard, vinegar, and salt, and process another 20 seconds.

Scrape down the bowl sides in the food processor.  Slowly add ¼ of the oil in drops to emulsify. Once emulsification begins, gently stream in the rest of the oil.  Scrape and process an extra 10 seconds.  Taste and adjust with seasonings and lemon juice for taste. 

Pesto

  • Cup of fresh basil leaves
  • 3 cloves garlic
  • 3 tablespoons pine nuts
  • kosher salt and ground pepper to taste
  • 1/3 cup olive or grapeseed oil

Combine basic, garlic, pine nuts and Parmasan in the food processor bowl. Season with a slow stream of oil until emulsified.  Season to taste.

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The García de la Cruz inspired tart with a drizzle of the extra virgin olive oil on top. Spanish chorizo lends heat to the potatoes, , shallots, garlic and parsley

García de la Cruz Tart

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Spanish Sweet paprika gave the country’s chorizo its characteristic and now world-famous color.

For the García de la cruz tart filling

  • 2 tablespoons olive oil, divided
  • 1 large red onion, thinly sliced
  • 2 leafy sprigs sage (about 10 medium leaves)
  • 8 ounces basque cheese
  • 1 garlic clove, crushed
  • 1 tablespoon parsley leaves, chopped
  • black pepper to season
  • 5 small potatoes
  • 1 teaspoon salt
  • 1 tablespoon hazelnuts, chopped

Heat one tablespoon of olive oil in a large skillet until hot but not smoking. Add onion and cook over medium heat, stirring occasionally until softened and golden brown, about 7 minutes. Remove from the heat. Strip the leaves from one of the sage sprigs, chop the leaves, and stir into the onions. Set aside.

Combine the basque cheese cheese, ricotta cheese, garlic, and parsley in a medium bowl. Season with black pepper.

Slice the potatoes thinly. Place another tablespoon of olive oil and salt into a bowl and stir in the potato slices, making sure they are all coated with oil.

Roll out the chilled dough to 1/4-inch thick and trim any uneven edges until you get a circle about 14 inches across.  Place the dough circle on a baking sheet lined with parchment paper. Spread the cooled onions evenly over the dough, leaving a 3-inch outer border. Spoon the cheese mix over the onions and fold up the edges of the dough, tucking and pleating as you go a bit rustic.

Arrange the oiled potato slices  close to each over the visible cheese mix, overlapping slightly (the crostata will expand), and brush some of the previously reserved egg white, thinned with a splash of cold water, evenly over the crust.

Bake the crostata 40–45 minutes until the crust is golden brown and the potatoes are cooked through. Remove from the oven and cool slightly on the baking sheet before serving. Chop the leaves from the second sprig of sage and sprinkle over the finished crostata. This is quite rich, so I like to serve it with just a simple green salad.

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Our Wild Basque Tart with wild mushroom, black wild garlic, pearl onion, Cabrales, orange preserve, chestnut, hazelnut

Ingredients

  • 5 tablespoons plain flour
  • 3.5 tablespoons unsalted butter
  • a pinch of salt
  • 10 small pearl onions
  • 1 large Melissas’s wild black garlic clove
  • 4 cups mixed Melissas’s wild mushrooms
  • 2 ½ Melissa’s steamed, peeled chestnuts
  • 3 tablespoons orange preserves with peel, sweetened with grape juice
  • 1/4 cup Cabrales (Asturian strong blue cheese)
  • 2 sprigs fresh thyme

Method
Finely slice onions and mushrooms, mush garlic and chestnuts into a soft, flat paste.

Heat 2 tablespoons grapeseed oil in a large frying pan over a high heat. Add onions, stirring constantly until caramelized. Add garlic, mushrooms, thyme and chestnuts, cooking until mushrooms are golden brown. Season to taste and cool.

For the shell: We used the JOY OF COOKING (p. 692) ruff pastry, mixed with ground Mrs. Cubbison). Blind bake at 350 degrees. Cool for five minutes.

Add the mushroom mix to the pastry shell and bake 20 minutes 350F

For the perfect finishing touch, drizzle with García de la cruz extra virgin olive oil and sprinkle with thyme. 

Comida Feliz!

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Accompany your Spanish Thanksgiving with a hearty temperanillo from Spain and a cream sherry with dessert
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Chestnut flan with hazelnut garnish and in the Nutella couli finishes off a Spanish Thanksgiving feast

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(IFPA) Global Produce & Floral 2023

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(Gerry Furth-Sides) It’s almost impossible to imagine (and photograph) the magnificence and drama of the International Fresh Produce Association’s (IFPA) Global Produce & Floral Show. We were so honored to be guests of Melissa’s, the world’s largest produce distributor. Their breath-taking island held each of their 600 items with 1006 product “skews.” Being with fellow writers was an added plus.

Below starting with the top row: Two “fruit fashionable” ladies; Chef Marco Zapian and “Melissa;” Melissa’s marketing director, Robert Schueller and me; Cary Hunyh and Kimlai “Eatin” Asian.

Melissa’s Produce, including “Melissa”, at the (IFPA) Global Produce & Floral Show

Marketing Director Robert Schueller presented a special early morning seminar covering the most current trends in healthy, organic produce and exotic fruits. Mangoes remain the biggest selling fruit in the world, although not in the United States. One unforeseen trends: “Freaky Fruit” sales growing by leaps and bounds, right in line with adult Halloween celebrations.

Our dream

Top Produce Trends 2023 are Pinkglow Pineapple; Yellow Dragon Fruit; Kim Chee (mild & hot); Ginger & Turmeric (immunity booster pack); Yellow Watermelon; Organic Ginger; Organic Turmeric.

Melissa’s tracks trends by volume each season. Baby Blue Dutch Potatoes with Baby Dutch Yellow or white “babies” remain the top selling item of the company. No wonder! They are the perfect ratio of skin to interior.Melissa’s introduced them a few years ago and supply most of the markets with them. Look for their logo on the bag next time! An insider fact: They do not turn green under lighting! They are a personal favorite of mine, too, especially “smashed!” Look @localfoodeater for the video!

Melissa’s top sellers: Baby potatoes, Elefante Green Gold Pineapple and” freaky fruit”

Two new varieties of pineapples, so exceptionally sweet and low acid that you can eat the core. We already love the Pink Glow (we made heavenly lassis out of them), Baby Yellow and Elephante Green Glow (white). The Asian melons can cost as much as $150 apiece, and are popular in Japan as hostess gifts since desserts at dinner parties are almost always fruits. Asian fruits in general continue to grow in popularity worldwide.

A Melissa’s favorite: polenta rolls (we love!) in new flavors

We get so excited to see our favorite Melissa’s products at our neighborhood Von’s and Pavilions!

We did not need the attendee survey results showing that the general opinion is “this is the best show ever.” We could see it in the packed general sessions and feel the buzzing on the show floor that stretched out over several halls. The “dancing logos” sum up the feeling.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show fun
International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

After the (245!) booths are being broken down, the produce and floral was culled for donation, and International Fresh Produce Association’s (IFPA) Global Produce & Floral Show comes to an end. We went home with samples from the first day!

The Global Produce & Floral Show in Anaheim brought together members from the entire supply chain from more than 60 countries, making it the largest guest list in produce and floral.  The high-energy show boasted a most impressive buyer for every 6 attendees, and so it felt busy but not overcrowded.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

The Expo featured over 1160 companies exhibiting including 157 first timers. In addition to networking events and the show floor,  GPFS also featured 4 keynotes,  more than 30 speakers over 12 Education Festival sessions.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

There was a special focus this year at the IFPA on the technology solutions on the floor including the Innovation Hub. Apple co-founder Steve Wozniak started the speaker events off. The Hub included the Future Tech Pavilion, and the Fresh Field Catalyst Accelerator program with participants who are concluding their year-long program exhibiting.  IFPA’s Cathy Burns, presented a State of the Industry presentation.  

Apple co-founder Steve Wozniak at the (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

“As the show grows and gets busier, the goal remains the same – we want to make sure that our members have the opportunity to make connections with the people can and  will transform their business,” said IFPA Vice President, Joe Watson.

The Best Hatch Chili Cookbooks 2023

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(Gerry Furth-Sides) The recipes are so tempting it’s hard to know what to cook first from Melissa’s newest HATCH PEPPER COOKBOOKS. Hatch peppers are filled with flavor and a supple heat, from mild to spicy, without the prickly or acrid sensation of other peppers.

So the answer is just picking a new appetizer or side, entree and dessert. See our favorites below. This book offers 150 curated and specially created family recipes. There is a “must-try” dish ready for experimenting with a range of heat. And the directions from preparing the pepper to roast to storing tips.

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Mellissa’s newest HATCH PEPPER COOKBOOKS

It is only fitting that Melissa’s created the book since the company introduced the hatch peppers to the public and helped make them famous over the decades. Hatch Valley, just north of Las Cruces is home to the Hatch fields. What makes the sought-after grass green pepper unique in taste is the altitude in this southern New Mexican area where it is cold at night and hot in the daytime.  The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor.

For our articles on the wildly popular peppers, please see //localfoodeater.com/hatch-chili-season-2023-all-you-need-to-know/

There are just as many ways to prepare and enjoy them. They work perfectly in salads, soups, stews, dips, and sandwiches.You can also try roasting them over a fire at home, indoors or outdoors.

Melissa’s seasonings to enhance just about any dish!

And to be candid, we just add seasonings and/or hatch peppers chopped in any Southwestern or Latin salad, to almost any poultry for grilling, to our morning egg dishes and evening soup.

Poached egg favorites inspired by Melissa’s newest HATCH PEPPER COOKBOOKS

My “test” of a new favorite is to eat it a few times in a row. This white meat chicken salad made the list this year and proved a favorite — gone early because we loved it lunch and dinner and snack. It is made of chicken breast white meat from a whole chicken, spiced mayo, diced green pepper, black olives, parsley and hatch salsa sauce topping almost in the shape of a heart).

Here are a few of our favorites:

Hatch Cornbread Mellissa’s newest HATCH PEPPER COOKBOOKS
Hatch Cornbread slathered in butter from Melissa’s newest HATCH PEPPER COOKBOOKS
Hatch Street Corn made from Mellissa’s newest HATCH PEPPER COOKBOOKS
Corn made for Hatch Street Corn Mellissa’s newest HATCH PEPPER COOK
Hatch Street Corn at home with Mellissa’s newest HATCH PEPPER COOK
Hatch Desserts in Mellissa’s newest HATCH PEPPER COOK
A decadent version of the Devil’s Food Cake in Melissa’s newest HATCH PEPPER COOK

//www.melissas.com/blogs/dessert/hatch-chile-and-vanilla-bean-ice-cream

//thesalsagrill.com/events-2/hatch-chile-roast-3/

Hatch Chili Season 2023: All You Need to Know

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(Gerry Furth-Sides) Once you hear about the “Hatch Chili,” it seems you see them everywhere. At one time, the short harvest season was focused on the Labor Day roastings in Hatch, New Mexico. Huell Howser’s California Gold TV show showcased the roasting, and the attendees there that included devoted Los Angelenos.

Roasted Hatch Chilies

Like mesquite in the 80’s, however, cooks in New Mexico have known about them for years. The vibrantly colored peppers are ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. They are just as satisfying in salads, soups, stews, dips, and sandwiches.

Hatch Roastings and products spark local and national supermarkets

The pepper has gone from an “insider’s favorite” to a national one. This year you will see Hatch featured not only in regional supermarket produce sections, but in towering product displays, deli section dishes, outdoor pepper roastings, and restaurant menus all over the country.

More and more stores and supermarkets join in the Hatch Chile Season Celebrations. For the outdoor roasting dates, please see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2023.

Getting ready for a Hatch pepper roast

Hatch peppers are named after the specific, original growing area in Hatch, New Mexico. They MUST be from Hatch, NM.  And they are special. In fact, the Hatch Chile festival over Labor-Day week-end is now considered one of the biggest food festivals in the world.

Roasting the Hatch peppers

Authentic Hatch peppers have a meaty flesh with heat that varies depending on the variety. However, “heat” rather than fiery spiciness applies to all Hatch peppers, from mild to hot, as Robert Schueller, Marketing Director of Melissa’s Produce loves to boast.

Also, when you freeze the roasted chilies, be sure to separate them out in batches because you cannot defrost and freeze them again. Fans buy from 25 to 50 pounds for the year!

It’s Hatch pepper season! Caution: the popcorn is crunchy, chewy and addictive!

Hatch Valley, just north of Las Cruces is home to the Hatch fields. What makes the sought-after grass green pepper unique in taste is the altitude in this southern New Mexican area where it is cold at night and hot in the daytime.  The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor.

Hatch season 2023 is here

The combination of nutrient-rich soil, intense sunlight and cool desert nights, result in a pepper with thick walls and meaty, flavorful flesh. It’s no wonder the peppers – and the sweet onion crop grown right before them – have developed a cult following. See more at //localfoodeater.com/an-insiders-guide-to-hatch-chili-season-starting-now/

Hatch pepper seasoning is all you need for these Hatch-infused sausages and mole.
Our everyday go-to for “seasoned heat” in so many dishes

HATCH CHILES may only be here for about six weeks, but Hatch products are here a lot longer. One exquisite and comprehensive new gift from Melissa’s this year is the Hatch Pepper Gift.

Featured in this gift is a festive array of Hatch items in one complete collection. It includes­­­­­­­­­­­ a copy of Melissa’s Hatch Chile Cookbook, two shakers of our famous Ground Hatch Pepper Powder, a package of Dried Hatch Peppers (Hot), 4 ounces of Hatch Pepper Seasoning, 16 ounces of Hatch Polenta, a jar of our delicious Hatch Salsa, and a tub of our Hatch Clean® Snax.

  

The sweetest, almost crispest onions you could image, with addictive Hatch popcorn!

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are prized so highly that they have developed an almost cult following. Row after row of these green leafy pepper plants are harvested for a short six-week season during the summer.

One item that turns up earlier than the chilies is the exceptional sweet onions. The onions are sweet because they are grown in the same micro-climate as the peppers.

Melissa’s Produce, in fact, has created a Hatch Essential line for those customers unable to visit Hatch itself. The line includes: Hatch Clean Snax®, Hatch dried pepper pods, Hatch pepper pecans, Hatch popcorn, Hatch polenta, Hatch salsa, Hatch seasoning powder and more. Please see //www.melissas.com for the complete line.

Zapien’s Salsa Grill Previews Hatch Chilie Season!

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(Gerry Furth-Sides) We were so fortunate to “taste a preview” of hatch pepper dishes Chef Marco’s sensational dishes with demos. The event co-hosted with Melissa’s Produce, major supplier of hatch chilis and products, who introduced the peppers decades ago. 

Getting ready for the Zapian’s Salsa Grill preview for Hatch Chili 2023!

It was fitting that Marketing Director and co-host, Robert Schueller and Chef Tom Fraker were presenters. Robert reported that hatch peppers are now well known nationwide with hatch pepper roastings taking place all over the city and also all over the nation this year.

The events are so special because of the annual availability of the pepper, only grown in Hatch, New Mexico. It has been revered first locally and this year nationally as, “the bright green, glossy and flavorful pepper.”

You can learn to cook with the peppers from Master Chef Marco. A live cooking demo takes place Wednesday, september 12 from 6-8 at the restaurant.

The menu for our Zapian’s Salsa Grill preview for Hatch Chili 2023:

The menu for the Zapian’s Salsa Grill preview for Hatch Chili 2023!

Hatch dishes are featured at Zapien’s starting in July. They continue right through to the last pepper roast and special menu feast on September 9. This takes place right outside the door of the huge restaurant, taqueria and catering company, 8:00 AM- 2:00 PM. Robert suggested arriving two hours after the start because patrons line up long before the roasting begins to avoid the crowds.

Melissa’s delivers these full-flavored peppers to local markets, where customers may have them roasted for using and storing in 25 pound batches.” Robert reported, “The peppers can be frozen for up to a year– just remember separate them first!

Melissa’s Produce Director Robert Schueller (right), Winners of the social media contest at Zapien’s Salsa Grill and Taqueria

The array of tempting dishes all touched with Hatch pepper in some way, ranged from taco appetizers to entrees. Even the desserts were seasoned with Hatch peppers because the subtle heat goes well even with sweets.

Hatch Pepper Agua Fresca, Tacos, Enchiladas, Frijoles and Green Rice at Zapien’s Salsa Grill and Taqueria
Tacos seasoned with Hatch at Zapien’s Salsa Grill and Taqueria

Hatch Chile Season events are the prefect example of why Zapien’s Salsa Grill in Pico Rivera is a destination drive eatery.  You can come and watch the chiles being roasted outside of the restaurant plus enjoy a full meal with seasonal treats.  For details please see: //TheSalsaGrill.com

Hatch Chile Colorado and Hatch Chile Verde at Zapien’s Salsa Grill and Taqueria

The mouth-watering photos are proof enough of chef Marco’s freshly prepared dishes being as flavorful as they are authentic. Our discerning friend and colleague, ethnic food writer, Barbara Hansen, wrote up the Chile Verde for the Los Angeles Times. The article hangs in a place of honor at the restaurant.

Place of honor for Barbara Hansen’s article on Chile Verde at Zapien’s Salsa Grill and Taqueria

Zapien’s will feature a special Hatch Pepper Brunch during the roasting. The brunch includes a made-to-order omelet action station and Hatch-inspired dishes. Champagne and mimosas are included int he $39 price. Kids 12 and under ate $15 pp.

Frills de la Olla and Hatch Chile Green Rice at Zapien’s Salsa Grill and Taqueria

Desserts with Hatch subtle heat seasoning: Hatch Chili Devil’s food Cupcakes, Hatch oatmeal cookies and Hatch citrus sorbet were served at the Zapien’s Salsa Grill and Taqueria luncheon. Chef Tom Fraker’s recipes for the sorbet and a cake version of the cupcake are in the HATCH COOKBOOK.

The recipe for the cookie is printed out since the chef just created the recipe a day or so before the event. The sweet and spicy combination works.

Hatch Chili Devil’s food Cupcakes, Hatch oatmeal cookies and Hatch citrus sorbet at Zapien’s Salsa Grill and Taqueria

Love at first bite! Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips JUST out of Chef-owner Marco’s kitchen. You cannot stop eating them because of the crunch and the lingering tingle of pepper salsa. The name proves how fresh they are at Zapien’s Salsa Grill and Taqueria

Melissa’s Hatch Salsa made with authentic Hatch peppers & house-made chips

More and more stores and supermarkets join in the Hatch Chile Season celebrations. For the outdoor roastings dates please see: //www.melissas.com/pages/hatch-pepper-roasting-dates-and-locations-2023.

Beautiful, glowing guest Ms. Gombole at the Zapien’s Salsa Grill and Taqueria luncheon

Zapiens Salsa Grill and Taqueria, 6702-04 Rosemead Blvd., Pico Rivera, CA 90660, 562-942-7072. www.thesalsagrill.com