Cheese, Please

November 23, 2016 by The Natural Grocery Company

Looking to make your holiday spread memorable? When setting your holiday table don’t forget the cheese!

We may not have a artisanal cheese case, but that doesn’t mean your monger has forgotten about you, he’s selected something for everyone’s taste and budget.

Petit Vaccarinus, Switzerland, thermised, cow – 24.99 each.

This is the centerpiece for your cheese board, on so many levels, so don’t let the price tag scare you. This sought after cheese is really a not miss. Once made raw, it’s currently made using thermised milk and under strict control of the AOC (Appélation d’origine controlee) It’s versatile, decadent, woody with barnyardy tannin. This will pair well with just about any beefy brew (stouts, porters and dessert wines) you love on hand. Keep in mind It’s runny, which is why the fir band is kept around it throughout serving. It’s capable of serving up to 7-10 people who like to share, but why would we? This is a seasonal and limited release item so get them while their still in stock!

Harbison, Jasper Hill Creamery, Vermont, pasteurized, cow – 28.99/lb.

In my opinion a cheese board isn’t complete without a cheese from Jasper Hill Farm present. Harbison’ s rustic, vegetal, fruity and earthy notes really speak to the quality of milk used in its production and affinage. Pair this beautiful work of art with oaked whites and Belgian ales. It’s wonderful smeared on your turkey or a dollop on your mashed potatoes. These are ready to eat, so you will be cutting the tops off and dipping that crusty bread. Harbison also makes a wonderful mac & cheese for the fancy pants in us all!

Green Hill Camembert, Georgia, pasteurized, cow – 18.99/lb.

As a staunch camembert lover, I was pleasantly surprised in the delicate and subtle interpretation of a “camembert” Sweet Grass Dairy has attempted. Delicate in the fact that the pate is very creamy, almost double cream like, spreading easily. Subtle in that the vegetal notes are on the back end and there is definitely a sweet aftertaste that lets you know this was made from grass fed jersey milk. This cheese is a constant companion to sparklers, acidic whites and floral pinks. Try this with a scratch cranberry sauce and some turkey, nom nom nom!

Looking for that cheese to take to a party? Would really like to set it and forget it as you make your way to the food? These host gift worthy items will sure get you invited to the next feast!

St. Albans, Vermont, pasteurized, cow – $7.99 ea. Verified Non GMO!!

Allison has done it again, her interpretation of the classic French St. Marcellin. St. Albans is lactic, bready and gooey. It even comes in a lovely crock, so no cheese is left behind on the board! Goes great with a light bodied white, Belgian / Flemish whites.

St. Andre, France, pasteurized, cow – $7.99

Delightful triple cream, it’s perfect with fruit, pie or just on a nice crusty bread.

Le Pommier Camembert, France, pasteurized, cow- $8.99

Classic camembert, it’s not raw but boy does it eat as if it was! The traditional vegetal, woodsy, sweet cream, toast are all present in this cheese. This is ready to eat the moment you select it from the shelf. Do not miss out on this cheese. It’s my all-time favorite camembert. The left overs are great on the after turkey day quiche or sandwich. Gobble, gobble, gobble!

Yams or Sweet Potatoes?

November 16, 2016 by The Natural Grocery Company

Purple Yam

Orange Sweet Potato

Yams or Sweet Potatoes?
We all love to make yams for Thanksgiving, but did you know that you are actually eating sweet potatoes? In the United States we refer to an orange fleshed sweet potato as a yam, but they are really two completely different species. The true yam does not grow in the northern hemisphere. They are only grown in the Caribbean, Africa and parts of Asia. The Yam can grown up to 150lbs and 4.5′ in length. Their flesh ranges in color from white to yellow to pink and they have a very thick, scaly, alligator like skin.

Their flesh is also very starchy and dry. Yams are more closely related to lilies and grasses than they are to sweet potatoes, which are in the morning glory family.

Sweet potatoes are native to tropical regions of South America. Peruvian sweet potato remnants dating as far back as 8000 BC have been found. You can eat them raw, baked, boiled, steamed, roasted, broiled, grilled, fried and just about any other way you can think of!
At The Natural Grocery Company, we have a variety of different sweet potatoes to
choose from year round. The orange flesh varieties are known as “moist fleshed” and the white
fleshed varieties are known as “dry fleshed.” Here are the types we carry at both our stores:
Garnet-An orange fleshed variety that is the most popular. This is the traditional “yam” we eat at
Thanksgiving. With a dark red skin and bright pumpkin colored flesh, this sweet potato is great
prepared almost any way. It is very sweet and has a nice creamy, velvety texture when cooked.
Jewel and Beauregard-Both types have an orange flesh. These varieties have tan skin and tend
to be a little sweeter than the Garnet. I like to use the Beauregard in my sweet potato pie recipe.
It is very moist when cooked and has a texture that is not as velvety as the Garnet. Great for
making sweet potato fries or chips!
Hannah– This variety has a light tan, almost white skin with white flesh. The white flesh is
crumbly and has the texture of a russet potato when cooked. This year, I will be making a
Hannah sweet potato pie with cardamom and vanilla.
Japanese– Also a white fleshed variety, this sweet potato has a very dark purple skin. Because of
its drier texture, I like to slice these, drizzle with olive oil, cinnamon and cayenne and bake at
350 degrees until they soften and turn a golden brown color. They are also nice in soups.
Purple Stokes/ Okinawa sweet potato- This super food variety is my favorite! With a bluish
purple skin and deep royal purple flesh, this sweet potato has a texture very similar to the Garnet
but has an extra sweet earthiness to the taste. Originally from the Americas, this variety was
introduced to Japan in the 14th century and has become a staple on the Island of Okinawa where
it is eaten almost every day. This is believed to be the reason why Okinawa has the largest
percentage of people living over the age of 100 (more than any other country). This variety has
150% more antioxidants than blueberries and is wonderful prepared almost any way. Try using
these in a pie (beautiful) or mashed instead of regular potatoes. Add some extra antioxidants to
your Thanksgiving table!
By Casey Goode, Produce Manger at ECNG

Holiday Survival Guide

November 14, 2016 by Sarah

Holiday Survival Guide

Bubbles In The Fridge:Keep a few bottles of Sparkling Wine and/or Sparkling Apple Juice on hand, ice cold, ready to pop. Jazz sparkling wine up with a few fresh cranberries or a splash of liqueur and your guests will be wowed.
Cheese, Please: Stock your dairy drawer with a soft goat cheese, a hard cheddar or Gouda, and a Havarti. Pair with crackers, fig jam, and sliced seasonal fruit.
Freezer Friends: Grab a few boxes of heat-and-eat party favorites like edamame from our freezer section.
Chic Decor: Grab some succulents or air plants for unique and low maintenance table decorations.
Candles: Everything (including your complexion) looks better in candlelight, the ultimate party trick. Grab beeswax candles to clean (*purify) the air in your home.

Cheese, Please

Yams or Sweet Potatoes?

Holiday Survival Guide

Holiday Survival Guide

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