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Posts Tagged ‘Produce’

The Team at Full Belly Farm

The Team at Full Belly Farm

As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them. (more…)

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Rockville Market Farm - Harvesting

Harvesting at Rockville Market Farm*

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…)

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PumpkinFor 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…)

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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.

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