We sent in our Organic & Fair Trade Certified Guatemala for the Coffee Review contest of the month and got back a 90 point score! Our coffee was one of only three that were submitted as organically certified!
Read the article on Guatemalan coffees here.
One of our sustainable agriculture partners, Naturally to Your Door, provides community members with delicious CSA boxes that include our organic and fair trade coffee 12oz bags. Owners, Vic and Marissa attended the first Fig Fest San Diego at the San Diego Public Market on Sunday. The Fig Fest showcases California figs and dishes prepared by the top chefs of San Diego. They were able to savor gourmet food samples from local chefs and bakers paired with wine. They enjoyed smoked figs, plums and whipped goat’s cream with vanilla and sea salt from Beaumont’s eatery, fig & cauliflower from The Wellington Steak & Martini Lounge, cream cheese panna cotta with honey glazed figs from Nine-Ten, fresh figs with bleu cheese, bacon and honey from Bellamy’s, spiced biscotti with figs, honey and toasted almonds from Biscuit Gourmet Biscotti, and so much more! Vic and Marissa also got to say hi to their friends and sample Fig Jam from Jackie’s Jam and cooled off with some refreshing cold water from Solar Rain. We learned that figs are so versatile you can serve them in salads, stuff them in specialty cheeses, wrap in meats or cook in sauces (yummy fig reduction) to pair with grilled meats, or chop/puree to add to baked goods . So yummy!
The Public Market is just down the street from us so be sure to check out our community market that brings local, delicious, fresh foods to our neighborhood!
Butternut Rooibos Pizzettas
- 3 tablespoons unsalted butter
- 1 tablespoon plus 1 1/2 tsp. rooibos tea leaves
- 2 medium-large butternut squashes
- Drizzle of olive oil for baking sheets
- 1 teaspoon fine sea salt
- 2 tablespoons chopped fresh chives
- 1. Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
- 2. Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless “necks” of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
- 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
- 4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.
Note: Nutritional analysis is per squash slice.