When kiwi berries arrived at our doorstep, a quick debate ensued among the staff: What exactly is a kiwi berry? Is it technically a kiwi or a berry? The answer is . . . a little bit of both! This little fruit is the smaller, sweeter, less acidic, and far more versatile cousin of the common Continue Reading »
The heart of June often evokes a childhood nostalgia for summer vacation, as evidenced by a recent discussion in the office here at Formaggio Kitchen. Among trips to the beach, overnight camp and baseball games, many staff members agreed upon the taste of ripe peaches and nectarines when asked what truly evoked childhood summer memories. Continue Reading »
Many people come to us for our direct imports, but our selection of local products is just as strong.
Summer produce abounds, and this recipe is the perfect way to highlight the season’s young potatoes.
I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm’s Montague, MA location (they also have land in Granby, MA). Red Fire Farm is one of our favorite local, organic sources for wonderful fruits and vegetables!
Despite the slow drag as spring gradually gains ground in the battle to wrest our weather from winter’s claws, we have been fortunate to have a bit of sunshine gracing our shelves. This sunshine comes in the form of produce from the small, organic farms we work with in California.
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
Scouring farmers markets for new ingredients is how I fell in love with “nose-to-tail” vegetable eating.
This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA.
This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring delicious red spring onions and pea greens.
As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them.
The cheese counter at Formaggio Kitchen is pasted with articles, vintage cheese labels, stickers, helpful tips and lovely old pictures from our early days in business. All are interesting to peruse, but one sticker in particular always resonates with me as I pass it daily – a small, hardly noticeable, green sticker right at the entrance to the counter. It reads, “No Farms, No Food.” This statement may seem obvious, but in a time where triple-washed, packaged, pre-cut and peeled vegetables are the norm, it is difficult to remember that everything we eat was grown by farmers in wide spaces, deep in the dirt. By maintaining close relationships with the farmers that produce our food, the gap from field to consumer is ultimately closed and enormous benefits are immediately apparent. Not only is it now possible to know the exact date of harvest, but we can discuss the pest management techniques used on the farm, inquire about the diet of livestock and poultry, and even know the farmer’s most recommended crop of the week. With this in mind, Formaggio Kitchen aims to be an equally transparent connection between our customers and farmers. We are happy to talk at length about the practices of each farm and alert customers as to when we receive produce from each grower. Recommending the perfect fruit or vegetable comes naturally when we are so highly tuned into what is happening on the fields! In that spirit, here is an in-depth look at some of our favorite farms and growers in the New England area.