Ingredient Intelligence
Making Apple Sauce and Apple Butter
Don’t ever throw out any apples that are getting old in your refrigerator, may be bruised, or you just don’t have the appetite to eat. Preserve them by turning them into apple sauce or apple butter. Apple sauce is very simple. Simply peel and core your apples. Add them to a heavy bottomed stock pock with about a cup of water, depending on…
Read MoreLa Ratte Fingerling Potatoes
Fingerling potatoes have become very popular in high end restaurants. These French heirlooms are renowned for their buttery and somewhat nutty flavor, as well as their tender texture. They also sound fancy on a menu and come with a fancy price! Fingerlings can simply be roasted in the oven, tossed with garlic, onions, olive oil and salt. Have the oven crumb to 400 degrees for best results.…
Read MoreGrass-Fed Beef
OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now. It’s not meant to be enjoyed well done. Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…
Read MorePea Shoots & Radishes
Pea shoots or pea tendrils are the “climbers” on a pea plant. They grow up the netting vertically and don’t have flowers on them (flowers form pods.) Pea shoots are extremely popular in the UK as a salad green. They are tender and flavorful raw. They are also useful in a stir fry or as garnish…
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