Products
Snack Time: Go Raw & Somersault
It’s the simple things that make life worth living. A fiery sunset, a book you can’t put down, kitten videos on YouTube and, now, seeds, grains, sprouts, spirulina and such smooshed into delectable circular snacks. So, I picked up a couple of bags of ‘Go Raw‘ products on a whim. I was looking for an easy snack we could keep in the pantry that would have a healthier impact than the chocolate chips we’ve been eating straight out of the bag. I also noticed a bag of ‘Somersault‘ nuggets loaded with grains and seeds. I opted for the Dutch Cocoa flavor as we were obviously going to need something to quell our sweet...
Read MoreHoneysuckle Gelato
Summer is supposedly around the corner, but here in South-ish Florida, Summer never ends. Even our coldest grab-your-jacket-why-don’t-they-sell-mittens-in-Florida days hardly drop below 60. I’ll skip straight to the point: hot days call for cold treats. So, Louise and I thought, ‘Hey, we sell dairy, why don’t we start offering something icy for those balmy, muggy days when even the backs of your knees sweat into your shoes?’ Neither one of us said that. But that’s beside the point. The solution? Ice cream. An even better solution? Gelato. Wanna really show off? Gelato from a regional retailer made...
Read MoreBluePrintJuice
Pretty sure I scared a decent amount of people the other day at Whole Foods when I started shrieking and shaking after catching sight of my beloved BluePrintJuice (yes, it’s meant to be one word) so beautifully lined up next to the kombuchas and chia drinks that I often reach for. I downed close to a billion of these babies (no, really) when I first saw them out in California last year. I had only seen them in bigger cities and would try to drink as many as possible when I could get my hands on them, even though they cost a pretty penny. Lots of pretty pennies. But, after learning just what goes into BluePrint, I’m pretty...
Read MoreJan’s Farmhouse Crisps
‘Made in Vermont…Naturally’ boasts Jan’s Farmhouse Crisps, referring to the crackers’ wholesome ingredient list as well as the fact that Vermont just clearly kicks ass when it comes to churning out deliciously crafted artisanal goodies. And listen, if Martha Stewart says it’s good, then it’s fucking good, alright? I doubt anybody would debate that. What makes these crispity-crunchity crackers so damned delicious? Hints of rosemary play wonderfully alongside pistachios and pumpkin seeds accented with a bit of brightness from dried cranberry and a touch of brown sugar sweetness. The texture,...
Read MoreBig Spoon Roasters
There isn’t a spoon in the world big enough to shovel in the amount of Big Spoon Roasters Peanut Cashew Butter that I desire to consume into my face. I’m also keen on consuming a substantial amount of their Peanut Pecan, Peanut Almond and plain ol’ Peanut Butter – and by substantial I mean a sickening amount by most people’s standards. But, alas, I am not most people, thus eating an entire jar of something terrifically delicious in one sitting is not uncommon for me. Especially when that jar contains the hand roasted, hand filled and hand labeled edible gold that Big Spoon Roasters is churning out. Louise was in the market...
Read MoreThe Happy Pickle
Here’s another one of my articles from this issue of Edible Sarasota. Photo by Angela Jenkins. “I sing all the time and I love to sing at my stand. My friend called me ‘one happy pickle’ and the name just stuck,” says Mark Webster of his somewhat namesake company, The Happy Pickle, best known for gourmet pickles and olives that have customers lining up at Florida farmer’s markets, including our own Phillippi Farmhouse Market, in anticipation of just one crunchy, tangy, juicy bite. “Man it’s rewarding,” says Webster of his company, where half sours and kosher dills keep him happy to be caught in a pickle. There’s a good...
Read MoreKitten & The Bear – A Perfect Match
With a label that reads ‘Kitten & the Bear,’ these jarred goods had my seal of approval before I even took the first bite. Couple that with the fact that these preserves are ‘labeled, waxed and sealed up by hand – from the farm to the post office your jam made it from tree-to-jar entirely in-house’ and you are dealing with some mega-watt awesomeness. This is where I’m supposed to say “Boom,” right? Isn’t this where the cool kids say “Boom?” Considering I have a house full of kittens and a pomeranian we lovingly refer to as ‘The Bear,’ I was sold on this product the...
Read MoreAll Hail Sfoglini Pasta
Is there anything more perfect than pasta? The answer is no. There is nothing more perfect than a bowl of fresh pasta just waiting to marry with rich sauces, roasted veggies, or just a simple splash of beautiful olive oil, a pinch of sea salt and a quick toss of fresh herbs. But, poor pasta has really gotten the shaft over the past few years. Between those of you avoiding gluten and carbs and those like me avoiding mass-produced, over-processed boxed goods, finding a legitimately delicious pasta that won’t turn your insides into toxic waste has proven more difficult than it should be. But then, the other day, a gorgeous box of...
Read MoreTin Mustard Is The Jam
Ask most people if they’d like a little mustard on their sandwich and they’ll shrug and say ‘sure.’ But, for us die hard mustard lovers, we know that mustard matters and settling for any yellow-colored slop just ain’t gonna cut it. If you, too, suspiciously eye anyone trying to serve you a sub-par condiment, then you and I are going to make fast friends. And, being your friend and all, you can rest assured that I will be serving you a mustard that dreams are made of. Now, I’ve been a mustard fiend for some time now. It’s not that I use it every single day, but when I want to add zing to a sandwich, make a beautiful...
Read MoreBoat Street Pickles
Pickled raisins are keeping me up at night. I toss and turn and shake my fist at the sky over the hours of lost sleep that I’ve instead devoted to conjuring up unexpectedly delicious ways to consume a jar of pickled raisins. Pickled raisins, for Pete’s sake. If anything, they sound, well, I dunno, not nearly as divine as some of the other condiments I’ve recently fallen in love with. They don’t sound disgusting, by any means, but, raisins? Pickled? Really? But, that was before I sunk my teeth, or more aptly puckered my mouth, at the tart and tangy and oh-wow-these-are-really-effing-good Boat Street Pickles...
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