Roasted Beets with Calabrian Chiles No matter how you cook them, beets leave their blood-red mark all over the kitchen. But wear an apron and gloves, wipe up the stains quickly with lots of water, and the carnage can be contained. It’s worth it for the sweet, earthy flavor. Salads like this were big in…
Real Good Food
New arrivals ! Noodles, shichimi togarashi, and more
Yamatsu Tsujita Co Ltd Osaka, Japan Dating to the early 1600s, during Japan’s Edo period, shichimi togarashi (literally “7-flavored pepper”) has been a staple in Japanese cuisine for centuries. From noodles and rice bowls to scrambled eggs and avocado toast, this complex spice blend adds a fiery accent to many dishes. Yamatsu Tsujita Co Ltd, located just…
Our Niçoise-ish Salad
Pacific Northwest canned albacore tuna is our favorite pantry secret for making quick and delicious meals, especially when the weather warms up. Hand-packed and cooked just once, it stands up to the best European seafood conservas. Inspired by the classic Niçoise salad, these dish layers cucumbers, pickled onions, and creamy avocado with the albacore. The…
The Summer of Lambrusco
It’s no secret we’re lovers of sparkling wine, particularly those we find just a little ways off the beaten path. Whether serious or silly, clear or cloudy, fizzy or just barely frizzante, nearly any excuse can be made to occasion a cold bottle of bubbles appearing on the table. Made exclusively in Emilia-Romagna, Lambrusco is often misunderstood…
Introducing Real Good Beef
Cory Carman spent the last 17 years saving the family ranch in northeastern Oregon. After decades of raising cattle to be shipped off to the commodity meat market, she’s transformed the 5,000 acres of high mountain grasslands and forests into a model of regenerative agriculture. As she said to the Burgerville executives, who now sell…
Pesto with Michelle Braxton
I want a house with a crowded table. This isn’t just yearning for eating with a bunch of people like we did in the time before the pandemic. I want a world, the place where I live, that has a seat at the table for everyone. And when there’s a crowd, we all need to…
My Three Dads
Father’s Day is right around the corner, which for many American families means firing up the grill and cooking out. Well, we’ve said it before and we’ll say it again: summer in Oregon doesn’t start until July! So in lieu of presenting a bunch of grill-specific recipes that might get ruined in the rain, we…
Improving community through food
We received more emails in response to Tuesday’s newsletter than we ever have before, and we’re happy to say every single one was positive. We’re proud to have so many engaged customers who understand that through good food and collective action, we can indeed be a positive force for change in our communities. For the month of June, we…
Black Lives Matter
June 2, 2020 Dear Friends, This newsletter is usually about food. Not today. What’s happening across this country requires white people to take a deep look inward at our own roles in the racial inequities present in these United States. I’m a 67-year-old old white man. I grew up in Roseburg, a small mill town…
Getting in the mood, with food
SPANISH STYLE GARBANZOS WITH GREENS & MANCHEGO Inspired by the tapas served in Spain, this simple dish shows that beans and greens are universal. WHAT YOU NEED Cooked garbanzos* Bianco Dinapoli tomatoes Extra Virgin Olive Oil Sea Salt Onion Garlic Tender greens such as turnip greens, arugula, spinach, or chard** Smoked pimentón paprika Manchego cheese Cured…