Raspberries are one of our favorite fruits, my toddler especially loves their sweet and tart flavor. They are harvested in Utah during the autumn months, and our family has a tradition of driving out to a pick your own farm to pick baskets and heaps of raspberries to make jam, sometimes syrup, to freeze, and to eat fresh until our tongues hurt. I don’t usually buy things out of season, but had to buy some California raspberries for Valentine’s Day next week.

Did you know raspberries are said to be dated back to prehistoric times? That’s a berry that can hold its own. Keep reading to find out more fun facts about raspberries. Continue reading “fyi: raspberries” »

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I have a hard time just walking by the olive bar when I am at the market, I always have to stop and pick up a few to sample.  It is so much fun to try the many varieties of olives out there.

A recent favorite is the green castelvetrano olives.  They are a beautiful bright green color, and are mild and buttery.  I could seriously eat them all day long!  They are delicate and light in flavor, and actually taste like olive oil!

Castelvetrano olives taste so fresh because they are not cured in vinegar like many olives, but they are brined in natural salt water to keep their freshness and amazing taste!  If you haven’t tried them and run into them at your local market, give them a try!  You may have just discovered your favorite olive!

I love to eat them plain, or toss them with extra virgin olive oil (just to coat), a sprinkle of coarse sea salt, red pepper flakes, and chopped dried or fresh oregano.  The combination is outta this world!

Enjoy!!

xoxo,

Caroline

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These little bright red fruits may be found dotting your neighborhood these days, one of the only signs of life during the winter, and did you know they are edible? You may have heard of rose hip tea, but do you even know what a rose hip is? Do you know their health benefits? Or what they taste like? Keep reading to learn more about these little fruits. Continue reading “fyi: rosehips” »

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Like learning the best way to seed a pomegranate, figuring out the best way to peel garlic is life changing in the kitchen.  Suddenly new recipes shift to the top of the to-make pile because knowing how to deal with that one, high-maintenance ingredient is now the simplest task.  And I know this to be true because it happened to me…with garlic.

I’m going to share two ways to peel garlic–the first way is ideal for a recipe calling for 1-5 cloves.  All you need is this $9 kitchen gadget from Williams Sonoma.  It won’t take up much real estate in your drawer and I guarantee its usefulness.  Keep in mind this is coming from a gal who does not enjoy a bajillion kitchen gadgets.  However, if you’re making something like Ina Garten’s Chicken with 40 Cloves of Garlic, then you have to peek at this short video from Saveur mag.  Brilliant!

image via Williams Sonoma

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Not all holiday aspirations come to fruition before Christmas, despite our best efforts. But that’s okay…how lucky that New Years Day is just around the corner. I love the French tradition of sending out holiday cards for the new year, and I also love the idea of making edible gifts for neighbors and friends on January 1 as well.  It’s a great way to spread the holiday cheer well beyond Christmas.

At the top of my list of edible gifts are salted caramels.  I’ve got my candy thermometer rearing to go, packaging procured and yummy French salts in the cupboard.  Now I just need to decide which of these six delicious recipes to make…which would you choose?

Recipes below:

Continue reading “Edible Gifts for the New Year: Salted Caramels” »

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We are excited to announce the first annual Zupas Blogger Favorites Cookbook…a collection of some of our favorite recipes all in one tidy book.  It’s a beautiful book featuring delicious recipes, pretty photographs and great tips for the home cook.  The Blogger Favorites cookbook is laid out nicely, the perfect size and reasonably priced.  We are proud to offer it in our shop, in our cafes and even in kiosks in local Utah malls (you can also view a handful of pages here).  Caroline, Jen, Deborah, Kelsey and myself all contributed recipes and we know you’ll love having so many favorites all in one place.  Enjoy!

image via stephmodo

Posted in FYI, Recipes, Steph B, Z Treats | 1 Comment »

Recently I picked up my CSA basket, and among the usual fruits and veggies, I found some bright orange tomato looking fruit.  When I asked what it was, they told me it was a persimmon.  I have seen them around before, but I had never tried one before.  I feel like I am a knowledgeble person when it comes to fruits and vegetables, so I was surprised that I had never tried one before?

After doing a little re-search and asking around, I found that persimmons are a sweet mild tasting fruit that originate from Asia.  There are two main varieties of persimmon commercially available in the U.S. today: the acorn-shaped Hachiya, and the squat, tomato-shaped Fuyu (pictured above).  Hachiya persimmons remain tart and chalky until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. Look for persimmons with taut, glossy skin, avoiding fruit with soft spots or bruises.  If persimmons are still firm, store them at room temperature and allow them to ripen. Store soft, ripe persimmons in the refrigerator until ready to eat.

Persimmons are in season between late October to February, which is nice, since a large variety of fruit isn’t as abundant this time of year.  The native Japanese persimmons were introduced to America in the late 1800′s, and now many varieties are grown in California.  They are an excellent source of Vitamin A, a good source of Vitamin C, and are high in fiber.

The skin is usually peeled when eaten and are commonly eaten  fresh, dried, raw, or cooked.   You can eat them plain, or on top of your morning oatmeal, which I recently discovered is so tasty!

Read more for a few recipes with persimmons!

Continue reading “in season: persimmons” »

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With just a couple of days until Thanksgiving is here, you’ve probably started thinking about holiday baking, right?  Frankly, it’s difficult not to, with all the pie planning in effect and the holiday issues on the stands at the market.  Truly one of Christmas’s most endearing “qualities” is the baking the holiday inspires.  Is there anything more heartwarming than a baked good on your porch that a friend or neighbor prepared from scratch?

Today I’d like to share some ideas on keeping holiday baking fun and the stress minimal.  After all, there’s little reward when baking feels like drudgery; and, sometimes all it takes is a little organization.  Here it goes:

Continue reading “{Holiday} Baking Prep 101” »

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As much as I love all of the summer produce, I get excited when it’s time to break out the recipes for winter squash as well.  Winter squash are the squash that start to show at markets and grocery stores at the end of the summer, and then through the fall and winter.  They have thicker, tougher skins than summer squash such as zucchini and crookneck squash.  Winter squash is almost always cooked, whether it is by roasting, steaming or even microwaving.   I almost always have a squash or two sitting on my counter during the fall and winter months, and I love that they are so versitile.  From appetizers to main dishes to even dessert, these squashes can be used in almost anything! Continue reading “fyi: winter squash” »

Posted in Deborah, FYI, Seasonal | 2 Comments »

Brussels sprouts often have a bad reputation.  But, these tiny buds, if prepared right, can be amazing.  It is the perfect side dish, and could be a great addition to your Thanksgiving table.

Brussels sprouts are a type of wild cabbage grown for it’s edible buds.  They are high in Vitamin A, Vitamin C, Fiber, Folic Acid, and contain high anti-cancer properties.  They do best in mild weather, and their peek seasons are anywhere between July and January in North America.

Today, I am going to share with you an amazing brussels sprout recipe!  I tasted a similar dish at a favorite restaurant of mine, and knew I had to recreate it at home.  If you haven’t given brussels sprouts a try for some time, give this recipe a shot, you may quickly reconsider.  The brussels sprouts are slowly sauteed in butter, and olive oil, and are hit with roasted hazelnuts, cider vinegar, and parmigiano reggiano cheese.  Heaven!

Continue reading “in season: brussels sprouts” »

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