Hugs are back and so are back yard barbecues & picnics! This seasonal collection of delectable, earth-friendly food featuring products from the Slow Food Ark Of Taste will make your get togethers more delicious as we all re-connect this summer.
20% of the proceeds from this box go to Slow Food USA to support good, clean and fair food for all.
The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we support crucial biodiversity in keeping them in production and on our plates. Learn more about the Ark of Taste Here.
Slow Food is a global, grassroots organization founded in 1989 to prevent
the disappearance of local food cultures and traditions, counteract the rise
of fast life and combat people’s dwindling interest in the food they eat,
where it comes from and how our food choices affect the world around us.
* denote Ark of Taste Ingredients.
FIRE BREW is a premiere line of health tonics. In addition to raw, organic, ACV, all of these fiery blends contain the same potent base of powerful plant-based ingredients that target gut health, the immune system and chronic inflammation. Each blend is “boosted” with additional functional ingredients for added benefits. FIRE BREW is not a relaxing sipping vinegar. It is a concentrated, all-natural, liquid multivitamin.
Americans have been enjoying a refreshing summer switchel since the late 17th century. This Slow Food Ark of Taste beverage was commonly a mixture of apple cider vinegar, water, ginger and a natural sweetener like honey. You can make a delightful summer switchel with Firebrew by adding it to water and using the sweetener of your choice, we like honey in ours.
Switchel’s roots can be traced back to a fifteenth century vinegar-based drink called “oxymel,” common to the Caribbean. This island drink established itself as a popular summer refreshment of American colonists in the late seventeenth century, and by the nineteenth century switchel had become a beverage of choice for rehydrating thirsty farmers at hay harvest time — prompting its nicknames Shakers Haymaker’s Punch and Haying Water. With only a handful of ingredients, switchel was a true, all-natural energy drink. Workers could drink any amount of it without cloying the taste or destroying the appetite.
With a burning desire to live a more purposeful life, in 2014 Valerie Roth made the bold move to go back to school, start her career over, and pursue her passion: Holistic nutrition. Surrounded by unfamiliar foods, exciting ideas, and inventive ways to heal with natural ingredients, Valerie’s ideas for an accessible line of all-natural wellness tonics began to brew. She collaborated with expert herbalists to craft tradition-inspired holistic remedies brightened with fresh, healing, and exotic ingredients. After months of tinkering in the kitchen, she struck the perfect balance of functional and flavorful ingredients that would make up the Mind Your Manna line of potent wellness tonics.
These delectably bold tonics can be taken straight out of the bottle as a wellness shot, combined with water and honey or another sweetener to make a Switchel or combined with olive oil for a zesty salad dressing. We hope you'll love the bold flavors as much as we do.
White Sonora Wheat is a soft, white winter wheat believed to have been brought to the Sonoran Desert by Padre Lorenzo de Cardenas between 1640 and 1650. The Pima people began cultivating and exporting White Sonora in the 19th century and it became a staple grain credited with saving both Union and Confederate soldiers from starvation during the civil war. Renewed efforts to understand and preserve the rich cultural and regional history surrounding White Sonoran Wheat in recent years inspired a resurgence of the crop. Soft golden Sonora Wheat Berries are the perfect base for a grain bowl, or sprinkled in a salad. Add them to a soup as you would barley or top them with yogurt and fruit for a breakfast grain bowl.
Hayden Flour Mills was started by a father-daughter duo, Jeff and Emmma Zimmerman. Their vision was to mill some of the world’s forgotten ancient and heritage grains using sustainable methods at every level of the process, from seed to table. Their mill is located in Queen Creek, Arizona on the farm where most of their grains are grown.
Wheat Berries are a healthy and versatile addition to everything from salads and pilafs to morning grain bowls. Cook them with water and keep them in the fridge for a week or freeze them to have grains ready at a moment's notice for an easy weekday side. For a morning parfait, just layer with fruit and plain yogurt and drizzle with honey.
Distinctively delicious California grown Meyer lemon makes this versatile seasoning a stand out. We find our selves adding it to everything from veggies and fish to savory deserts. Anywhere you're looking for a little more flavor without overwhelming the dish this is your new BFF.
Meyer lemons are prized by chefs for their distinctive flavor. Grown throughout back yards and on small farms throughout California, this Slow Food Ark of Taste ingredient is not farmed commercially. Frank Meyer, a plant explorer with the U.S. Department of Agriculture, brought the unique lemon tree to the United States from Beijing, China, in 1908. It is thought to be a cross between a lemon and an orange which gives it a less acidic taste.
The Lemon Girl aka Cheri Robertson is a certified Pastry Chef in Oakland, California. After being classically trained and graduating from the San Francisco City College Culinary Program The Lemon Girl grew from a dream to an artisanal brand featuring small batch gourmet Meyer Lemon curds and confections among other gourmet pantry items.
The Lemon Girl is a women owned & operated business, working out of a community commercial kitchen in the beautiful downtown Oakland, California.
“Most honey is made by bees. But sourwood is made by bees and angels”. - Carson Brewer, writer
Sourwood honey is so rare that a good crop sometimes only surfaces once every decade. Yet, its distinctive spicy flavor makes it sought after by honey connoisseurs everywhere. Sourwood trees grow from southern Pennsylvania to northern Georgia and they have a very short bloom period requiring expert beekeeping to produce this monofloral honey. The parameters for classifying the honey are very strict; if it has even small percentages of other varietals it cannot be sold as sourwood.
Doug and Sharry Mikell, of Mikell’s Farm Honey are full-time NC Certified Sourwood Beekeepers using organic practices. Mikell’s Farm Honey won the 2014-2015 and the 2016-2017 International Black Jar Honey Tasting Contest for Sourwood Honey. Their apiary is located next to the Pisgah National Forest where Sourwood trees have been undisturbed for over 100 years. Mikell’s Farm Honey sells honey at its best; raw, pure and natural, with minimal straining and no pasteurization. Their Sourwood Honey has been analyzed at Texas A&M and is Certified Sourwood Honey.
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