In this issue
Available in Nugget Markets’ deli
Broccoli Bacon Salad: $5.99 per lb.
Crisp fresh broccoli with cranberries and smoked bacon in an apple cider dressing.
Nonna’s Macaroni Salad: $3.99 per lb.
A fresh, home-style macaroni salad with black olives and a creamy dressing.
Tarragon Potato Salad: $5.99 per lb.
Yukon gold potatoes with leeks, chives and tarragon in a whole grain mustard dressing.
Coleslaw: $3.99 per lb.
A traditional creamy slaw made with cabbage, carrots, poppy seeds and an apple cider dressing.
Boutique BBQ - Earth & Vine
Spicy Apricot Bourbon Barbecue Sauce
Earth & Vine’s garden sauces will turn an ordinary meal into a sensational dish in just minutes. Brush this spicy sauce on grilled meats, for fish marinades, or mix it into noodles. Eating well doesn’t have to be boring.
In 1997, Tressa and Ron Cooper founded Earth & Vine Provisions in the quaint town of Loomis, California. Earth & Vine is committed to using fresh, all-natural ingredients locally sourced in Northern California when possible.
What are Heirloom Tomatoes?
Heirloom tomatoes are non-hybrid varieties (that is, open-pollinated or grown from seeds of the parent plant). To be classified as heirlooms, the seed type must be at least 50 years old (usually passed down for three or more generations). These colorful tomatoes are thin skinned, very flavorful and have shorter shelf lives than standard tomatoes. Once available only at an occasional produce stand, heirlooms can now be found, many locally grown, in our produce section. -Liz Applegate, PhD
Almost Fairtime!
Nugget will sponsor the community garden at the 2007 Yolo County Fair.
Slow Food Yolo's Village Feast
When: Aug 25, 2007 12:00 PM
Where: Davis Central Park, under the Sycamore trees
Nugget Markets is co-sponsoring Slow Food Yolo's Village Feast Aperitif at 12:00 PM followed by lunch at 12:30 under the Sycamore trees in Davis Central Park. - $55 for Slow Food members
- $65 for Non-Slow Food members
Purchase Tickets online at www.slowfoodyolo.com. Village Feast is a fundraiser for the Davis Farm to School Connection. Fresh To Market
August 8, 2007
Volume 1, Issue 1
We hope you enjoyed reading this issue of Fresh To Market. Fresh To Market is a free, bi-weekly email publication of Nugget Market, Inc.
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Slow BBQ - Smoking Pork
Video Feature
Rachael Levine, Executive Chef of Nugget Markets, gives you the lowdown on Nugget Markets spicy pork rub, and the boys take you out in the backyard to show you how to smoke your shoulders and ribs to perfection.
Continued …
Recipes
Nugget’s Spicy Pork Rub
While this recipe contains all of the traditional components that constitute a good ol BBQ rub – chili powder, celery salt, paprika, ground mustard and a wee bit of brown sugar – it also includes the unusual presence of candied ginger and cinnamon. We decided to go spicy when we created this recipe, so we chose to add hot red pepper flakes to give the finished meat a nice little kick. Of course, if you tend to be a little bashful around hot peppers, reduce the quantity to suit your own tolerance. You can also counter-balance the spiciness by basting the ribs or shoulder during the last half-hour with a sweet BBQ sauce by Earth & Vine or Cookwell & Co. View recipe
Heirloom Tomato & Grilled Corn Salad with Shaved Parmigiano-Reggiano
We love the combination of pungent, salted anchovies with sweet corn, heirloom tomatoes, nutty Parmigiano-Reggiano and peppery arugula. View recipe
Blistered Tomato & Corn Relish
Freezing tomatoes may go against your core instincts; however, when a recipe requires that they be pan-roasted at a very high heat, the results are splendid. The colorful cherry tomatoes blister and char but are not reduced to a pulpy, unmanageable mess. Combined with fresh corn kernels and bright green cilantro, the relish adds a burst of color and flavor to grilled fish, chicken, pork and baked tempeh. View recipe
Heirloom Tomato & Mozzarella Salad:
$14.99 per lb.
Nugget Markets is proudly featuring bright and beautiful heirloom tomatoes grown on Capay Fruits & Vegetables’ organic 240-acre farm, located in the heart of the Capay Valley. You’ll find them showcased in our produce department, as well as added to many of our deli department’s seasonal summer dishes. The Nugget Kitchens are featuring these gorgeous tomatoes in our Heirloom Tomato & Mozzarella Salad – a true slice of summer! You’ll find them presented on a platter layered with slices of fresh mozzarella and fragrant basil leaves. Finish at home with a drizzle of extra virgin olive oil and a bit of sea salt and cracked black pepper and enjoy! The salad pairs perfectly with our artisan Ciabatta bread and a cool glass of Pinot Grigio.
Health Notes by Dr. Liz
Heirloom Tomato Primer
Like their name implies, these old-fashioned tomatoes each have their own character – wrinkled skins, irregular shapes, gorgeous colors along with a few blemishes. According to Seed Saver Exchange, there are some 5,000 types of heirlooms. These stately and flavorful tomatoes have vintage “roots” going back over 100 years with some varieties passed down from early Native Americans years ago.
Known for its bold taste, each heirloom variety has its own characteristic colors, shapes and flavors. And along with their good looks, heirlooms are packed with nutrients including vitamin C, potassium, fiber and an array of cancer-fighting compounds, such as lycopene and xeathanzene.
Look for these heirlooms at Nugget:
- Marvel Stripe:
- These large fruits have yellow, orange and red stripes with a touch of green and are sweet tasting
- Brandywine:
- The most popular heirloom, these have an unmistakable tomato flavor.
- Purple Cherokee:
- Said to originate from the Cherokee Indians, this tomato has a complex flavor.
- Yellow Brandywine:
- Originating from the Amish country, these have an excellent flavor.
- Great White:
- A white-skinned large tomato with excellent flavor.
- Green Zebra:
- When fully ripened, this fruit is green with a faint stripe.
Treat your heirloom with care:
- Select tomatoes based on feel – smooth skin that is taut (avoid mushy fruit).
- Buy only enough for a few days’ use as heirlooms don’t keep as long as standard hybrid tomatoes, which are bred for their staying power.
- Keep them out on your kitchen countertop until use. Don’t put them in the fridge as chilly temps zap tomato flavor.
- Enjoy heirlooms raw or lightly cooked as a way to showcase their rich and tangy flavor.
 Who is Dr. Liz?
Dr. Liz Applegate, a nationally renowned expert in nutrition and fitness, is the director of sports nutrition at the University of California at Davis where she consults with student athletes and teaches the largest general nutrition class in the UC system. Dr. Applegate also is the nutrition columnist for Runner’s World.
Wine and Bourbon Pairings for BBQ
Chianti Sangiovese
All Chianti has Sangiovese, but not all Sangiovese can be Chianti.
Many people know what Chianti is or tastes like, but ask them about Sangiovese and they are not as sure. Sangiovese is the primary grape of Chianti, which is the best-known region in Italy’s Tuscany. Sangiovese has many clones and many styles, from basic Chianti to the massive wines of Montalcino and the rich and rustic wines of Montepulciano.
 Cetamura Chianti
This wine was conceived with the intention of creating a young, pleasant wine, perfect for every day. Composed of 90% Sangiovese and 10% Canaiolo grapes from various sub-zones of Chianti, it is fermented in stainless steel with no wood aging to express the typical freshness and accessibility of these varieties.
Di Majo Norante, Sangiovese
From the region of Molise, in southeastern Italy, this Sangiovese exhibits a fresh bouquet of violets, woodland berries, spices and leather. This wine is deliciously smooth, plush and juicy on the palate with loads of ripe fruit. Pair this wine with dishes that have tomato-based sauces (such as marinara). The acid in the wine can stand up to the acidic nature of tomato sauce, and the medium body and weight of the wine are very flexible.
 Bourbon — Maker’s Mark
Bourbon is America’s native spirit, with a history and tradition steeped in the cultures of the earliest settlers.
The basic elements of Bourbon are that it must be a minimum of two years old, at least 80 proof and be made from a mash of at least 51% corn. It must be aged in charred new oak barrels. Ninety-nine percent of bourbon whiskey comes from Kentucky, but it doesn’t have to; the "law" does not stipulate origin.
Maker’s Mark is a perfect example of a hand-crafted small-batch bourbon distilled in Loretto, Kentucky.
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