My guest this week is Cathy Thomas with her latest book Everyday Cooking with Organic Produce.
With hundreds of farmer’s markets and an increased interest in organic fruits and vegetables, today’s home cooks need an accessible reference for shopping and cooking organic. Melissa’s World Variety Produce is the nation’s leading distributor of specialty fruits and vegetables and the professional chef’s go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa’s Everyday Cooking with Organic Produce, the team from Melissa’s compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds.
This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you’ll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians.
This is a great book with spectacular photos and it’s organized to help you find and enjoy the bounty of great produce available at your local grocery store. Make a point to try some of the unusual produce that finds it’s way to the shelf thanks to the folks at Mellissa’s!
The Good Life Guy Wine of the week…A fun, good value Chardonnay from the South of France.
2008 Novellum Chardonnay – An Eric Soloman wine
The 2008 Novellum Chardonnay comes once again this year from two sites with cobbled and alluvial soils respectively (the latter permitting a small portion to be turned into a bit of nobly sweet wine that is then used to season the blend) and is 30% barrel-fermented, with the lees of Viognier. The result is something from this ubiquitous grape variety that can scarcely be bettered in the marketplace without spending more than twice the price. Nectarine, apple, lily, heliotrope, acacia, and toasted nuts in the nose usher in a palate on which the bitterness of apple pip, fruit pit, and herbs offers counterpoint to luscious nectarine, to a creamy texture, and to hints of caramel, browned butter, vanilla, and nutmeg. What’s more, there is a savory, saline mineral streak all the way through the considerable finish of this “little” Chardonnay slightly reminiscent of Roussillon’s better white blends, or for that matter even a bit of Chablis. The only reason not to enjoy this often over the coming year is if you insist on making an anti-Chardonnay or big-spending statement.” I couldn’t have said it better my self! GB
Get you some at Jacop Liquor Exchange and join us for Food, Wine & Fun for your ears.