At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)
Posts Tagged ‘Produce’
Posted in About Us, Beverages, Breads, Crackers & Snacks, Candy & Confections, Cheese, Chocolate, Dairy (non-cheese), Jams & Preserves, Meats & Charcuterie, Pasta, Produce, Staff Events, Wine, tagged Ardèche jams, Belgian waffles, biodynamic, bitters, boudin blanc, Cabot Clothbound Cheddar, Catharine Sweeney, Cheese, Chocolate, cocktails, Comté Grand Cru, Confitures de l'Ardèche, couscous, Dram Apothecary, EH Chocolatier, Elaine Hsieh, favorite foods, favorites, Ferdinando Zanusso, Finocchiona, food, Formaggio Food Community, Francisco Javier Rodriguez Perez, Fromageries Marcel Petite, fruit, housemade sausages, I Clivi, jams, M'hamsa, M'hamsa couscous, Mario Zanusso, organic, organic fruit, organic produce, organic wine, organic yogurt, Pascal Raunicher, preserves, Produce, robiola, Robiola Enrico, salami, salt water taffy, Salty Road, Salty Road taffy, Salumeria Biellese, shishito peppers, Sparrow Arc Farm, staff picks, staff survey, Straus Family Creamery, Sylvie Raunicher, taffy, top 10 of 2013, tortilla chips, Tortilleria La Niña, vegetables, Veritable Vegetable, waffles, Wine, Xavi Perez, Xocolata Oli d'Oliva, Xocolates Aynouse, yoghurt, yogurt on December 4, 2013 | 2 Comments »
Fall is in the air, but before we trade the summer bounty of local fruits and vegetables for the dark days of winter (and endless cold-storage beets and potatoes) there’s still the fall harvest to look forward to — the time when hearty root vegetables are fresh and exciting; a rustic prelude to the winter holidays.
Going to school in upstate New York, harvest time was always my favorite. The excitement of a new semester was accentuated by the chance to experiment with the season’s best local produce, and scouring farmers markets for new ingredients is how I fell in love with “nose-to-tail” vegetable eating. While we don’t have to eke out every last nutrient from our food supply to survive, using all the edible parts of vegetables can be both practical and fun. (more…)
Posted in Local, Produce, Recipes, Salads & Sides, tagged Backyahd, cooking, food, Foolproof Brewing Company, fries, local produce, Produce, recipe, Recipes, Red Fire Farm, zucchini on July 25, 2013 | Leave a Comment »
This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island. (more…)
With these high temps, many staff members have fired up their grills for burgers, fish and grilled veggies. This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring seasonal produce – delicious red spring onions and pea greens. To wash it all down, Sean, our beer buyer, recommends Idle Hands Craft Ales’ Pandora – an American-style saison that’s fresh and bright! (more…)
Posted in Farms & Gardens, Produce, Producer Profile, tagged Beck Grove, California, Coke Farm, Full Belly Farm, organic, Produce, Riverdog Farm, T&D Willey Farm, Veritable Vegetable on November 24, 2012 | Leave a Comment »
Posted in Farms & Gardens, Produce, Producer Profile, United States, tagged barley, eating locally, eggs, farm, farms, flour, food, grains, hops, local farms, locavore, Maine farms, Massachusetts farms, organic, Produce, Red Fire Farm, Rockville Market Farm, sod, Sparrow Arc Farm, sustainable, Vermont farms, wheatberries on August 6, 2011 | 2 Comments »
The cheese counter at Formaggio Kitchen is pasted with articles, vintage cheese labels, stickers, helpful tips and lovely old pictures from our early days in business. All are interesting to peruse, but one sticker in particular always resonates with me as I pass it daily – a small, hardly noticeable, green sticker right at the entrance to the counter. It reads, “No Farms, No Food.” This statement may seem obvious, but in a time where triple-washed, packaged, pre-cut and peeled vegetables are the norm, it is difficult to remember that everything we eat was grown by farmers in wide spaces, deep in the dirt. By maintaining close relationships with the farmers that produce our food, the gap from field to consumer is ultimately closed and enormous benefits are immediately apparent. Not only is it now possible to know the exact date of harvest, but we can discuss the pest management techniques used on the farm, inquire about the diet of livestock and poultry, and even know the farmer’s most recommended crop of the week. With this in mind, Formaggio Kitchen aims to be an equally transparent connection between our customers and farmers. We are happy to talk at length about the practices of each farm and alert customers as to when we receive produce from each grower. Recommending the perfect fruit or vegetable comes naturally when we are so highly tuned into what is happening on the fields! In that spirit, here is an in-depth look at some of our favorite farms and growers in the New England area. (more…)
For New England bakers, the time of year has come when pumpkin makes its appearance on the menu. These goodies are invariably accompanied by crisp, autumn days, clear blue skies and beautiful fall foliage.
I recently learned that canned pumpkin in the supermarket is not a reduced form of jack o’ lanterns. What you get in those cans is a type of squash, just not the one we cut up and decorate for Halloween.
In the US, about 80 percent of the canned pumpkin market is held by Libby’s and they use something called the Dickinson pumpkin, which is paler and a bit more oblong than jack o’ lantern pumpkins. (more…)
Spring is here and we’ve gotten in a lots of exciting new produce (like spring garlic and ramps) but the most exciting things I’ve come across while wandering through the produce section are green almonds.
These fuzzy pre-nuts are popular throughout the Mediterranean and Middle East, most commonly eaten fuzzy skin and all with a sprinkling of sea salt. When you bite into a green almond, you get a satisfying vegetal crunch that exposes the translucent nut at the center and the soft hull around it. These almonds have a bright, natural acidity, and a texture reminiscent of both cucumbers and celery. Green almonds were a childhood favorite of Formaggio Kitchen owner, Ihsan Gurdal, who grew up in Turkey. If you’re looking for something refreshingly different stop by and try these staff favorites while they’re around.