Last week, at a come-and-go tasting lunch hosted by the recently launched Gina’s Organic Kitchen, I fell head-over-heels in love with this raspberry chia mousse. One bite and I was a goner. Gina Villalobos, the Organic Health Queen, whipped together this dessert made from chia seeds, coconut milk, raspberries, and dark agave nectar. It’s dairy-free, amazingly light and airy, and satisfies that sweet tooth without being too sugary. I told Gina that I could eat her raspberry chia mousse every day, and I mean it. I would do anything to get my hands on one right now…
Gina sells each raspberry chia mousse for $6.95. You can either visit Gina’s commissary kitchen for eat-in or pick-up, or order for delivery from the food truck. If you want some of this ch-ch-ch-chia mousse, pick up your phone and dial 214-702-5685.2 Comments »
Celebration Farmers Market: I have good news and bad news from Celebration this week. There were some inquiries as to whether Holleman Farms made it last week at all, or would ever make it with the Red Wattle pork. The good news is that they did make it out with the pork last week and it was extremely popular, so it will return. The bad news is that if you loved it, and want more, you’ll have to wait. They’ve left town on vacation and won’t be at the market at all. They’ll be back next weekend with the Red Wattle pork, and all the farm fresh chicken and eggs that they usually have. Do not despair. Jerry from Joy Farms will have all his usual produce and herbs, including pepinex seedless cucumbers, fresh basil, tomatoes, fireball peppers, and squash. Mozzarella Company will have fresh and pecan smoked mozzarella cheese to soothe your porkless soul.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Frisco Farmers Market: Mary B Cakes will be out with her fantastically moist loaf breads including my beloved bread pudding loaf – available for a limited time. After having tried nearly all of them (and then running five miles to stave off the guilt), I came to realize that what I like about her loaf breads is that with the exception of the chocolate flavor, they’re not too sweet to have for breakfast. Even the Madagascar vanilla makes a nice compliment to a bowl of fresh fruit which can be easily obtained from D-Bar farms. Strawberries are still in and melons are plentiful enough to cause concern that one might roll over on their table and squash squash. Buy a melon and save a squash, or just buy squash, slice them, and toss them into a skillet with some butter over medium heat until the middles are translucent and the edges are slightly brown. Dust lightly with sea salt and enjoy as a side item with dinner. Not only is that the easiest side item you’ll ever make, it’s a much better fate for a squash.
6048 Frisco Square Blvd.
Saturday, 8:00 a.m. – 1:00 p.m.
Jump if you like markets. Continue reading "Farm to Market Report: Weekend of July 14-15"
We love Urban Acres, a local organic market that focuses on supporting Texas farm families, so we couldn’t wait to announce its new partnership with Potager Cafe and the UTA Office of Sustainability. Starting March 23, Urban Acres will open a co-op style produce farm at Potager’s “Other Stuff” Store on 208 S. Mesquite Street (Arlington) every other Friday from 3 to 5:30 pm. Those of you who want to save the planet, eat more conscientiously, and help local farmers make a living can kill three birds with one stone by picking up your groceries (meats, artisanal cheese, fair wage coffee, local raw honey, etc.) at Urban Acres’ nine locations.
Recap for people suffering from short term memory loss:
Starting March 23rd
Potager’s “Other Stuff” Store
208 S. Mesquite St., Arlington 76010
Every other Friday, 3:00pm-5:30pm
Anyone planning to open a burger place in Dallas had better have a novel story to tell. It seems just about every variation on the simple meat and bun has already been done.
Enter Elevation Burger, a franchise that focuses on quality of their food and the awareness of their footprint on the environment. The first Dallas location opened last January in the Preston Hollow at Hillcrest and Northwest Highway. I met with owners David and Fiona Barleggs and they walked me through the process that they claim elevates the hamburger.
They really have a unique product. Jump.
Dining out was once so simple. You sat down in a restaurant, ordered whatever sounded good, ate it, and went on with your life. Now you need an advanced degree in epidemiology before you’re qualified to choose an entrée. Every day, we get bombarded with health warnings about food: too much added sugar will kill you if excess salt doesn’t get you first. Menus are loaded with politically charged, often slippery buzzwords: “sustainable,” “organic,” “locally grown,” “free range,” “grass fed,” “genetically modified,” “farm raised.” Go ahead and order red meat, but that cow had best been raised on tall-stem Texas blue grass handpicked by a nun.
Many area producers and restaurateurs have their hearts in the right place, but I can’t help but be suspicious of some who tout ingredients as “organic” or “local.” This is Texas. There is no such thing as a locally grown tomato in January. Organic is even more confusing. If your butterhead lettuce was sprayed with an “organic” pesticide such as a bacterial toxin or pyrethrum or rotenone, can it really be considered organic?7 Comments »
A loyal Disher (h/t DG) sends a link to a recent newsletter by Dr. Dirt. His parents know him as Howard Garrett, the multi-media writer/talker of all things growing. Anywhoo, Dr. Dirt has a quick guide to identifying genetically modified food in the grocery store. So if you’d like a little less Monsanto in your morning meal, check this out.
Many consumers don’t realize that the FDA does not require genetically modified food to be labeled. That’s because the FDA has decided that you don’t care if the tomato you are eating has been cross bred with frog genes to render the tomato more resistant to cold weather. Some consumers may not be concerned with eating “Franken Food”, but for those who are, here is how to determine if the fruits and vegetables you’re buying are (GM) genetically modified.
For conventionally grown fruit (grown with chemicals inputs), the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered (GM) fruit has a five-numeral PLU prefaced by the number 8. Example: A conventionally grown banana would be 4011. An organically grown banana would be 94011. A genetically engineered banana would be 84011.
Dr. Dirt has more guidelines for steering clear of GM foods in your diet. Click here. If you have questions on this newsletter or any other topic, check his radio show schedule. Or follow him on Twitter or Facebook.6 Comments »
We talk a lot about wine here on SideDish. And these days, as much as at any time, the buying of organic products (even wine) is a situation where caveat emptor is the name of the game. Be an informed consumer and check out what David Duman uncovered for HuffPost Food about the beurocracy behind the vine. Here’s just a bit:
“On a recent trip to a local Whole Foods, their USDA Organic wine display featured wine almost exclusively from some of the world’s largest wineries. Those are the producers with the resources to navigate the time-consuming and convoluted NOP process.” Read the rest of Duman’s article here, but promise to come right back.
Patrick Kennedy files a story about Urban Acres in the March issue of D Magazine. It’s an in-depth look at former-chef-turned-thoughtful grocer Steven Bailey and his venture Urban Acres. Here’s a snippet of Kennedy’s story:
Urban Acres’ recipe is one part hands-on learning experience and two parts community involvement, further distinguishing it from the impersonal feel of either the downtown Farmers Market or a typical supermarket. Every time I’ve visited the store, I have run into an old friend or made a new one. The feel of the place is flavored as much by the community as it is by Bailey himself. He is staking his business on the one thing his competition will never have: a home here in Dallas.
Ever since signs went up for the new Sylvan Thirty development at Fort Worth and Sylvan Avenues (across the street from the Belmont Hotel) over a year ago, Oak Cliff’s been buzzing about the “organic grocer” that would fill the mixed-use Lake Flato designed space. Whole Foods? Sprouts? Sunflower? Today, the wait is over, and it’s a grocer with local ties: Duncanville’s Cox Farms Market. Go Oak Cliff drove down to the southern sector grocer to check it out and took photos.3 Comments »
The organic, sustainable, biodynamic, eco-friendly, save the earth trend is something we are seeing a lot of, and personally, I am a fan. Though I don’t have (or honestly want) a wind turbine in my back yard, I wish I had solar panels on my roof.
It is encouraging to see more and more farmers embracing green practices, especially in wine. With that I have been drinking more and more earth friendly wine. Here are a few that have stood out. Some have been sent for editorial consideration, some I just love.