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| Cheese |
WORLD of CHEESES |
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Hard Cheese |
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Hard Cheese |
Dutch Mimolette (Commissiekaas)
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Hard Cheese |
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Hard Cheese |
Orkney Extra Mature Cheddar
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Semi-Hard Cheese |
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Semi Hard Cheese |
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Semi Hard Cheese |
Tasmania Highland Chevre Log
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Semi Hard Cheese |
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Semi-Soft Cheese |
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Semi Soft Cheese |
Fromage de Montagne de Savoie
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Semi Soft Cheese |
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Semi Soft Cheese |
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Soft Cheese |
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Soft Cheese |
Brusselae Kaas (Fromage de Bruxelles)
Coeur de Camembert au Calvados
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Soft Cheese |
Cottage Cheese (Australian)
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Soft Cheese |
King Island Cape Wickham Brie
Lingot Saint Bousquet d'Orb
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Soft Cheese |
Mozzarella Fresh, in water
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Soft Cheese |
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Soft Cheese |
Washed Rind Cheese (Australian)
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Soft Cheese |
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| Coffee |
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Bourbon |
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Catimor |
So sweet, so complex and so delicate, this is the pinot noir of coffee. The plants are fragile and don’t produce as much cherry as some other varieties, but they’re worth the effort. A cup of Bourbon-type variety is lush and classic. It’s the coffee of coffee. It charms the snob and the rookie alike. |
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This can be a problematic coffee bean—there’s Robusta influence in the Timor family, which often leads to low acidity and high bitterness. We love the Indonesian types though, which (when processed correctly) delivers piquant herbal and fruit-rind flavors. |
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Catuai |
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Caturra |
| Ripe Catuai cherry are red or yellow, and while they both have big acidity, the yellow beans, when cool, lead to an unclean, petroleum-like mouthfeel. These days, all our Catuai cherry are the red ones, found all over Latin American |
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Caturra is distinguished by its bright acidity and low-to-medium body. It has less clarity and sweetness than its parent, Bourbon. First developed in Brazil, these small trees are found throughout Colombia, Costa Rica and Nicaragua |
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Colombia |
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Ethiopian Heirloom |
| Also known as Variedad Colombia, you’ll taste the classic caramel and chocolate with hints of cherry in the sweet, bright, full-bodied bean. This hybrid of the Caturra was developed in Colombia. It produces lots of cherry and resists disease well, making it very popular on small farms. |
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The beauty of these is in their mystery. They are the wildflower varieties, descended from the natural coffee forests of southwestern Ethiopia. Each village has its own variety, handed down over centuries and shaped by the soil, elevation and weather. |
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Gesha |
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Jember |
| Think of Gesha as coffee from an alternate dimension. It’s like a Szechuan peppercorn, or the Sun Ra Arkestra, complex and otherworldly. It’s as far as can be from diner coffee, a delicate, black-tea body, with a zest of bergamot. Gesha is picky—it will only grow when, where and how it wants, in tiny microclimates. However, wherever you grow it, it is always itself. |
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We’ve found lovely sugar-browning notes of caramel, maple syrup and brown sugar itself in this Typica variety. It is now grown in Indonesia, having traveled through India, Yemen and Ethiopia. |
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Pacamara |
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SL28 |
| The flavor profile is outstanding, with sweet citrus notes, wonderful balance and hints of floral aromas. We like to source Pacamara from the highest possible elevations, which leads to the highest cup quality. |
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Scott Laboratories (SL) was hired by the Kenyan government in the 1930s to develop stronger, drought-resistant varieties. With SL-28, they failed in their mission to create a high-yield tree, but succeeded in creating delicious beans, with an intensely citric, sweet, balanced and complex flavor. |
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SL34 |
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Tekisik |
| Also from Scott Laboratories, this plant truly shines at medium-to-high altitudes. SL34’s flavor is characterized by its complex citric acidity, heavy mouthfeel and clean, sweet finish. |
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An offshoot of Bourbon, Tekisik produces exceptional flavor with layered acidity and a distinctly heavy mouthfeel. The sweetness of this coffee is intense, leaning towards flavors like caramel and brown sugar. |
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Typica |
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Villa Sarchi |
| One of the grandaddies of all the varieties, Coffee Arabica Typica has been grown, hybridized and perfected for centuries. Cup quality is generally excellent, demonstrating outstanding sweetness, cleanliness and body. |
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.This Bourbon mutation has elegant acidity, intense fruit tones and excellent sweetness. First grown in the Costa Rican town of Sarchi, this tree is sturdy, healthy and a top choice for organic farming. |
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Villalobos |
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Courtescy of Strumptown. |
| This is an offshoot of the Typica family, which is delicate, floral, at times even citrusy. This variety was brought to Indonesia in the late 1600s by Dutch traders. We love it for its nuances and high, fine acidity. Villalobos in particular brings strong flavors of stone fruits like apricots, peaches and plums. |
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| Eatable Flowers |
| Eatable Flowers |
| WARNING: "Eating Flowers Can Be Deadly" |
Tips for eating flowers safely:
- Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants.
- Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.
- Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust.
- Eat only the petals, and remove pistils and stamens before eating.
- If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.
- To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.
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1. Allium All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible |
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2. Angelica Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor. |
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3. Anise hyssop Both flowers and leaves have a subtle anise or licorice flavor. |
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4. Arugula Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks. |
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5. Bachelor’s button Grassy in flavor, the petals are edible. Avoid the bitter calyx. |
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6. Basil Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder. |
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7. Bee balm The red flowers have a minty flavor. |
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8. Borage Blossoms are a lovely blue hue and taste like cucumber! |
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9. Calendula / marigold A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish. |
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10. Carnations / dianthus Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma. |
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11. Chamomile Small and daisy-like, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile. |
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12. Chervil Delicate blossoms and flavor, which is anise-tinged. |
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13. Chicory Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled. |
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14. Chrysanthemum A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals. |
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15. Cilantro Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated. |
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16. Citrus (orange, lemon, lime, grapefruit, kumquat) Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish. |
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17. Clover Flowers are sweet with a hint of licorice. |
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18. Dandelion: Considered a weed, while actually being a food source. All parts are edible, including the flowers Backyard Forage for Dandelions. |
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19. Dill Yellow dill flowers taste much like the herb’s leaves. |
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20. English daisy These aren’t the best-tasting petals — they are somewhat bitter — but they look great! |
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21. Fennel Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself. |
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22. Fuchsia Tangy fuchsia flowers make a beautiful garnish. |
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23. Gladiolus Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish. |
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24. Hibiscus Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly. |
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25. Hollyhock Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish. |
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26. Impatiens Flowers don’t have much flavor — best as a pretty garnish or for candying. |
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27. Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly. |
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28. Johnny Jump-Up Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks. |
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29. Lavender Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes. |
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30. Lemon verbena The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts. |
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31. Lilac The blooms are pungent, but the floral citrusy aroma translates to its flavor as well. |
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32. Mint The flowers are minty. Their intensity varies among varieties. |
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33. Nasturtium blossoms are sweet, with floral flavor and spicy pepper finish. The seed pod is sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers. |
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34. Oregano The flowers are a pretty, subtle version of the leaf. |
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35. Pansy The petals are somewhat nondescript, but if you eat the whole flower you get more taste. |
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36. Radish Varying in color, radish flowers have a distinctive, peppery bite. |
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37. Rose Remove the white bitter base, then the perfumed flavored petals are perfect for drink floating or dessert accent, and jams. All roses are edible, with more flavor in darker varieties. |
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38. Rosemary Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary. |
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39. Sage Blossoms have a subtle flavor similar to the leaves. |
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40. Squash and pumpkin Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using. |
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41. Sunflower Petals can be eaten, and the bud can be steamed like an artichoke. |
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42. Violets A famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks. |
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From True Food: Eight Simple Steps to a Healthier You (National Geographic, 2009) by Annie B. Bond, Melissa Breyer and Wendy Gordon. |
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| Essential Oil |
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| Herbs & Spices |
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| Nuts & Seeds |
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| Rice |
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| Roots |
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| Teas |
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