A limited number of samples are available for media reviews.
Desert Farms Camel Milk
Santa Monica, CA
With eight farms from coast to coast, Desert Farms is the leader in 100% grassfed camel milk production and distribution. According to Desert Farms, camel milk is rich in calcium and Vitamin B1, a natural probiotic, contains 50% less fat than USDA whole milk, and offers a natural immune system boost. Their milks contain no added hormones. Camel milk is similar to cow milk in texture, with a slightly sweeter, slightly gamier flavor. Desert Farms offers recipes and tips for introducing kids to camel milk on their website. Customers will buy the milk frozen at Whole Foods Market; it thaws quickly in the refrigerator. Media requesting samples must be able to pick up the sample at our Franklin store, at California and Franklin streets in San Francisco.
*Why this price? The folks at Desert Farms break it down for you here. Just scroll to the bottom.
Ninja Squirrel Sriracha
Developed by Sarno Bros. Wicked Healthy Foods, this is one tasty sriracha. It’s Non-GMO Project Verified, Gluten Free, Vegan and Cholesterol Free. Whole Foods Market global chef Derek Sarno describes it as “a tad sweet with a little tang and just the right amount of heat.”
Babo Botanicals Bath Products
Upstate New York
This new line features Babo’s proprietary Nutri-Soothe™ complex, a blend of Certified Organic chamomile, watercress, kudzu and calendula that’s rich in vitamins, antioxidants and anti-inflammatories. Products are designed to accommodate the whole family – from babies to adults. The high-quality plant-based formulas leave hair, skin and scalp soft, smooth and shiny. Products in the new line include:
- 3-in-1 Calming Lavender Meadowsweet Shampoo, Bubble Bath and Body Wash
- Cucumber and Aloe Vera Swim and Sport Shampoo and Body Wash
- Moisturizing Oat Milk and Calendula Baby Shampoo and Body Wash
“Made Right Here” Mini Pies
Made in store
Whole Foods Market’s tasty house-made pies are now available in a smaller size perfect for two people to share. All the classics are available: pumpkin, walnut, apple, pecan, blackberry lime, apricot, cherry, peach, strawberry rhubarb, oatmeal chocolate, grapefruit cream, and chocolate orange cream. Pick one up for a summer picnic or barbecue – or just because you’ve earned a treat.
Now In Season – Blueberries
Some fresh blueberries in Northern California and Reno stores come from Sierra Cascade Blueberry Farm (Chico, CA). Blueberries are a great source of antioxidants. They may also help improve eyesight, reduce cholesterol and delay signs of aging. When preparing, go beyond smoothies. Toss blueberries in a salad, add to homemade salsas, or puree into sauces to pair with grilled meats or fish.
Here’s what to look for when shopping for blueberries:
- Plump, dry berries with a smooth skin and silvery sheen (called “bloom”)
- Deep purplish blue or bluish black color
- No stains in the container. It’s a sign of bruised fruit.
Whole Foods Market is partnering with Chef Hollie Greene of JoyFoodly.com to help customers make the best of their blueberries. At JoyFoodly, Chef Hollie works to bring families back to the kitchen and make cooking fun again. She also seeks to educate families about nutrition and how to make the most of your fruits and veggies. Here's one of her recipes for blueberries.
Blueberry Peach Crumble
Prep time: 10 minutes
Cook time: 55 minutes
- peaches, 4 (small to medium sized)
- blueberries, 12 oz
- lemon, 1
- sugar, ½ cup
- all-purpose gluten free flour, ¼ cup
- oats, gluten free, 2 cups
- sugar, ⅓ cup
- light brown sugar, ¼ cup (lightly packed)
- salt, ½ teaspoon
- cinnamon, ¼ teaspoon
- butter, unsalted, 1 stick
Preheat the oven to 375F.
Cut the peaches into medium dice, skin on. Zest and juice the lemon.
To macerate the fruit: add the lemon zest, lemon juice, ½ cup sugar, and ¼ cup gluten free all-purpose flour to the diced peaches and blueberries and toss well. Spoon the mixture into 6 small buttered ramekins, or an 9×13 buttered baking dish.
Make the crumble: combine oats, sugar, brown sugar, salt, cinnamon, and cubed stick of cold butter in a bowl. Rub the mixture together with your hands. When the butter has incorporated into the oat mixture and it is the size of peas, stop mixing. Sprinkle evenly over the fruit. Place ramekins on a sheet pan lined with parchment paper and bake uncovered for 35 minutes at 375F, until the tops are browned and crisp and the juices are bubbly.