New products at Whole Foods Market (Northern California and Reno) – July 2014
TOMS Roasting Company Coffee
Los Angeles, CA
Just like their popular shoes, the new coffee that TOMS is selling does good in the world. For every bag of TOMS beans sold, a person in the countries where the beans are sourced will get clean water for a week. Six varieties: Rwanda, Malawi, Guatemala, Honduras, Peru, Carpe Diem
Séka Hills Elderberry Balsamic Vinegar
This balsamic vinegar, imported from Modena, Italy, is infused with luscious pure fruit concentrates. For centuries, the elderberry has been gathered for its intense sweet flavor and natural healthy qualities. Rich dark berries add bold notes to vinaigrettes and marinades, or try this vinegar drizzled on its own over both sweet and savory foods.
Reyneke Vinehugger Cabernet Sauvignon-Merlot & Chardonnay
Biodynamic wines from a Wine Enthusiast 2013 Wine Star Awards nominee (New World Winery of the Year). This is one of the wineries working to build a delicious reputation for organic wines. For an explanation of organic, biodynamic and “natural” wines, visit CookingStoned.tv to read a post by Whole Foods Market Northern California’s wine buyer, Mary Guiver: https://cookingstoned.tv/blog/2014/04/difference-sustainable-organic-biodynamic-wine/
Made Right Here Deviled Eggs
Made in store
A potluck or summer BBQ classic handled for you by our in-store chefs. Made from cage free eggs, options may vary by store and may include: Buffalo, Truffled, Bacon Cheddar, Sriracha, Smoked Salmon, Classic and Fried.
Now In Season: Cherries
Cherries are at peak of season during July. When shopping for cherries, look for smooth, firm cherries that aren’t wrinkled around the stem. When you get them home, there are three great ways to remove the pit: 1) Cherry pitter. Best if you’re working with lots of cherries. 2) Paper clip. Untwist into an “s” shape. Wind one end into the stem-end of the cherry to pop out the seed. Good for snacking. 3) Smash with the flat end of a wide chef’s knife; do it with a quick thump. Great if you’re making sauces or purees.
Whole Foods Market partners with Chef Hollie Greene of JoyFoodly.com to create delicious seasonal recipes. Here’s Chef Hollie’s recipe for July:
Grilled Brie Cheese with Cherry Chutney
Prep time: 20 minutes
Cook time: 30 minutes
cherries, 3 cups (about 1.0 lbs)
apple cider vinegar, ⅛ cup
vidalia onion, 1
ginger, fresh, 2 teaspoons
apricot marmalade, 8 oz
cumin, ¼ teaspoon
dijon mustard, 3 teaspoons
salt, 1 teaspoon
agave nectar, 1 tablespoon
brie cheese wheel, 8 oz
Remove pits from cherries with a cherry pitter. Chop pitted cherries into medium sized pieces. Dice vidalia onion. Mix all the chutney ingredients together (except Brie Cheese) in a pot, cover, and bring up to a boil. Reduce down to a simmer and continue cooking for 30 minutes on low heat.
While the chutney is cooking, preheat a grill or griddle pan to medium-low. Brush top of cheese wheel with olive oil. Place oiled side of cheese down on the center of the warmed grill. Grill until the rind is soft, about 8-10 minutes. Use a metal spatula to invert the cheese wheel onto a plate (grilled side up). Spoon cherry chutney over the warm cheese and serve slathered on top of your favorite bread or crackers.
Now in Season: Wild King Salmon
Wild salmon season is always a hit among Whole Foods Market shoppers. This uber-flavorful fish is loaded with Omega-3s and full of flavor. All stores in Northern California and Reno source seasonal King from wild fisheries off the coast of California, Oregon, Washington or Alaska (source and price varies as the season continues). All of the seafood sold in Whole Foods Market’s fresh cases comes from fisheries certified by the Marine Stewardship Council or that have earned green (best choice) or yellow (good alternative) ratings from the Monterey Bay Aquarium’s Seafood Watch program.
To prepare wild King salmon, simply broil with salt and pepper, or cover with barbecue sauce and toss it on the grill for a light, outdoorsy dish. Looking for a recipe to impress? Try this Wild King Salmon with Dried Cherries and Smoked Almond Beurre-Noisette.