Welcome to Our August Box
Welcome to our August Farm to Fork in a Box
Upper Crust Bakery – Davis, California
Lorin Kalisky, Owner
These twice baked crunchy cookies are the perfect accompaniment to a cup of Finca La Merced coffee from Chocolate Fish Coffee Roasters. These biscotti are made the traditional way, with locally sourced flour and nuts, are slightly sweet with a hint of anise. The perfect afternoon treat, or as they do in Tuscany, enjoy after dinner dipped into a glass of vin santo. Read our blog post to find out more about this family owned Davis treasure Upper Crusting Baking and owner Lorin Kalisky.
Zuni Gold Heirloom Beans
Rancho Llano Seco – Chico, California
Charlie Thieriot, Rancher and Owner
Creamy and full of flavor that you wont get from a commodity bean, Zuni Gold’s heirloom beans are the bean you need right now. They are grown by Rancho Llano Seco, a farming family going back six generations and known for their land and animal stewardship. Zuni Gold’s are difficult to find and are often seen in traditional Southwestern cooking. Learn more about these wonderful beans and how to cook them by clicking here. Watch the video below to meet Charlie Thieriot, 6th generation owner of Rancho Seco and learn about their sustainable ranching practices.
Original Bloody Mary Mix
Preservation Co. – Sacramento, California
Jason Poole, Maker and Owner
And by original, we mean ‘zesty’! This spicy Bloody Mary mix is all you need to make the perfect cocktail for any time of the day, just add your favorite vodka and ice, and some crazy garnishes. Preservation Co. started as a hobby for maker Jason Poole, until he won a silver medal at the Absolut Vodka Bloody Mary competition. It’s that good. Meet owner and maker Jason Poole and learn more about this tasty mix by reading our blog post. Due to Covid 19 we were unable to create a video for Preservation Co.
Sun Dried Olives
Yolo Press – Winters, California
Dianne and Mike Madison, Farmers and Makers
These olives can be eaten right out of the box as a crunchy, savory snack, or soaked overnight and mixed with olive and herbs to make your own marinated olive hors d’oeuvre. Be advised these do have pits, so use caution when eating. Grown organically and harvested by hand by the beloved husband and wife team at the Yolo Press in Winters, California. Yolo Press is one of the original olive oils to come out of Yolo county. Learn more about Yolo Press and their organic practices by reading our blog post. If you would like to know how to use these dried olives, click here. Meet Mike and Dianne Madison, farmers and owners of Yolo Press by watching our video below.
Pomegranate Balsamic Vinegar
Skylake Ranch – Chico, California
This bottled magic can literally be drizzled on everything, from salad to ice cream. Slightly sweet, with a balanced tartness from the vinegar makes it a perfect pair to your summer salads. Made by Skylake Ranch in Chico, the recipes for their products are all created by a mom and daughter-in-law team. We think pomegranates are the queen of fruits. Learn more about Skylake Ranch and their pomegranate farm by reading our blog post. Due to Covid 19 we were unable to create a video about them.
Finca La Merced Coffee Beans
Chocolate Fish Coffee Roasters – Sacramento, California
Edie and Andy Baker, Owners
Grown in San Martin Jilotepeque, Guatemala at 1800 meters, these beans are locally roasted to perfection by Chocolate Fish Coffee Roasters. Expect buttery caramel notes, lively and sweet acidity and a stone fruit finish. Learn more about coffee beans, roasting and Chocolate Fish by clicking here. Meet Edie, co-owner of Chocolate Fish, and Ed, head coffee roaster and learn more about their relationships with their farmers and how they roast the beans.
Chili Apricot Jam
The Good Stuff – Sacramento, California
Janet McDonald, Owner and Maker
Tree ripened Blenheim Apricots, with New Mexico Chilis, sugar and lemon. That is it. The good stuff. Free from over processed pectin, this jam is fresh tasting and not overly sweet. Great on toast, and also a great pairing with cheese, mixed into yogurt or a secret base layer to your next stone fruit pie. Made in small batches by Janet McDonald, who was nudged into business by lucky recipients of her seasonal preserves. Learn more about the ingredients in this special jam and more about The Good Stuff in our blog post. Meet maker and owner, Janet McDonald by watching our video below.