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Simple Techniques For Preserving Summer’s Fruits & Veggies

Written by: Famous Foods | 2018-07-04 | no comments

Have you harvested a few too many cucumbers, tomatoes and zucchini, or bought
too much at the supermarket? Preserve them now and you can enjoy their sunkissed
flavour all year long. Here are a few tips for squirrelling away your summer bounty.

Freezing

Freezing is an easy preservation method, ideal for berries and grapes which retain
their nutrients and flavour for up to six months. To freeze, simply wash the berries,
allow them dry, then spread them out on a parchment-lined sheet pan. Next, place
the pan in the freezer for about 30 minutes before transferring the contents to plastic
baggies. If the real estate in your freezer is at a premium you can skip the sheet pan
method, and place the fruits directly in baggies.

Drying

To make economical, and completely natural, at-home seasonings, start by cutting
garden herbs near the bottom of the long stems right before flowering. Bunch the
herbs together and tie the bottom of the stems with butcher’s twine or a small rubber
band. Hang these upside down from a small hook, screwed into the wall or ceiling,
near a window which receives lots of sunlight.

The herbs will dry out in just a few days. Remove the dry leaves by rubbing them
between your palms, then store the leaves in glass jars or in plastic baggies.

Pickling and Canning

Many preservers are big fans of canning stone fruits such as peaches, and pickling
cucumbers, courgettes and green tomatoes.

When it comes to pickling there are a variety of different methods to try, some more
time-consuming than others. “Quick Pickling” only requires placing vegetables in
brine for a few days. Don’t be shy about experimenting with different vinegars, herbs
and seasonings!

If you want to can peaches, pears or plums, here is a simple technique which can be
done in a tall stainless steel pot with a tight-fitting lid.

Be sure to stop by the fresh produce section of Famous Foods to pick up some of the
bounties of summer produce and store for use all year.

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Authentic Mexican Cheeses: Types and Uses

Written by: Famous Foods | 2018-06-28 | no comments

Manchego cheese tastes equally good in Mexican dishes as it does on its own.

Cheese is a well-known ingredient in Mexican cuisine and is authentic to the different regions in Mexico.

Spanish settlers brought cows, goats, and sheep to Mexico for use as protein and making dairy products. Prior to the introduction of these animals, the Mexican diet was primarily fruits and vegetables.

You can find cheese with strong Spanish roots, such as Manchego that is often eaten as an appetizer or snack. You are more likely to find Mexican cheese as a component inside or on top of a warm dish. Many cheeses produced in Mexico are often creamy or soft for melting or crumbly for topping. They are not typically served as a standalone offering, as you might find offered as a cheese course on a European menu.

Cheese in Mexico is generally made from raw milk. It is usually not pasteurized, as you would find in the rest of North America.

Types of Mexican Cheeses

Queso Fresco

This is a crumbly white cheese that is often a combination of cow and goat milk. Queso Fresco was introduced from Burgos, Spain. It is dry with a slightly acidic flavour. Queso Fresco is used as a topping for enchiladas, taquitos, and grilled corn.

Anejo

This is similar to Queso Fresco. It is a soft and crumbly cheese that can become harder the more it ages. Anejo is primarily used as a garnish or topping over dishes such as refined beans and tortilla soup.

Cotija

This cheese is named after the town in which it was originated, Cotija, Michoacán. Cotija is a goat cheese that is crumbly, salty, and sharp in flavour. It is often used to top off a fresh salad as it does not melt as well as others.

Oaxaca

Oaxaca is one of the most widely enjoyed cheeses in Mexico.

This cheese is also referred to as Quesillo. It is a soft, white cheese that is made by stretching curds, similar to mozzarella. Oaxaca is a popular cheese for quesadillas and other dishes that call for a stringy, melted cheese.

Manchego

Manchego hails from the Spanish region of La Mancha. This is a firm, yellow cheese that can be served alongside fruits, meats, and bread. It is also great for melting in a quesadilla or over a burger, even though burgers are not Mexican in nature.

Visit the Dairy Section at Famous Foods

Stop by Famous Foods and visit our diverse selection of. cheese from all over the world. You’ll find authentic cheese from Canada, Mexico, Italy, France, Greece, Ireland, England, Australia, and more!

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5 Delicious Pestos To Use this Summer

Written by: Famous Foods | 2018-06-25 | no comments

Pesto is popular Italian sauce or condiment that has a few simple ingredients. In a recent post we discussed planting a kitchen herb garden. You can use these fresh herbs and others to make different types of pestos.

For many chefs, making pesto sauce with fresh basil is a summer highlight

The basic ingredients of pesto include:

  • Fresh herb leaves: 2 cups, approximately 300 grams
  • Nuts: 2 Tbsp, approximately 20 grams
  • Garlic cloves: 2 large
  • Extra virgin olive oil: 1/2 cup, approximately 120 ml
  • Parmesan cheese, grated: 1/2 cup, approximately 45 grams
  • Salt & pepper to taste
  • Squeeze of fresh lemon juice (optional – helps retain the color of the herbs)

In a food processor, combine the herbs, nuts, and garlic until well ground. Slowly add the olive oil until a paste is formed. Gently mix in the cheese, salt & pepper, and a squeeze of fresh lemon juice. Store in the refrigerator or freezer for later use.

Let’s explore some varieties of pesto and their uses.

Basil Pesto

A classic pesto is made with basil and pine nuts. This is a perfect sauce to coat warm pasta or to layer on top of fresh salmon for baking.

Arugula Pesto

For a bitter herb pesto, use arugula for the fresh green component and lightly toasted walnuts for the nuts. This is also excellent on pasta and pairs well with mild proteins, such as grilled chicken breast.

Spinach offers an iron-rich alternative to basil in pesto sauce

Spinach Pesto

Spinach is a leafy green vegetable that works quite well as the herb ingredient in pesto. The spinach will give you a creamier consistency and a rich green color. Spinach pesto is mild in flavor and is a nice topping on hardy risotto and polenta dishes.

2-Herb Vegan Pesto

For the vegans in your family you will want to omit the cheese. A flavorful vegan pesto can be a combination of basil & parsley leaves. To get a rich and almost cheesy flavour, use lightly toasted raw cashews + 2 tsps of white miso paste. You might also consider adding a small amount of nutritional yeast. This version of pesto is excellent over grilled or baked tofu planks. It is also nice spooned on top of vegetable soup.

Paleo Pesto

The Paleolithic Diet is all about non-starchy fruits and vegetables, high-quality protein, and healthy fats. There is nothing better than a grilled grass-fed flank steak with a chimichurri style of pesto spooned over the top just before serving. Use 1/2 parsley and 1/2 cilantro for the herbs. Eliminate the cheese and nuts. Add the juice of a small lemon and a pinch (or more) of cayenne pepper flakes.

You can find all the ingredients for making pesto at Famous Foods. Shop our variety of fresh produce, cheese, and bulk nuts and spices for your homemade pesto. For a quicker option, also check out our selection of authentic ready to use pestos in Aisle 8!

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