Dig In | What's New

Creamy Salted Cashew Butter

August 05, 2014 in What's New

For many years, peanut butter reigned supreme. After a massive drought destroyed almost half of the U.S. peanut crop in the early 1980s, we went to market with our first alternative nut butter made from cottonseed kernels. And that’s when our nut butter business went, well, nutty. From almonds and sunflower seeds to macadamia and cashews, we started grinding ‘em out, giving our customers new options and experiences. Over the years, the popularity of different nuts has waxed and waned, along with them their butters. And that brings us to the nut of the matter: Cashews. They are...

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Yellow Tomatoes on the Vine

July 31, 2014 in What's New

Most of us think of certain colors when specific fruits and vegetables are mentioned. You know, Bell peppers - green, carrots - orange, tomatoes - red, etc. But most everyone has seen (or tasted) fruits and veggies that have been cultivated to display unexpected colors. Our Yellow Tomatoes on the Vine are a fantastic example of naturally bred tomatoes with incredible color and remarkable texture and flavor. Our grower—located in Canada (summer through fall), and Mexico (winter through spring)—experimented with over 300 yellow tomato varieties for more than eight years before finally settling on this one. Of course...

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Lamb Koftas with Masala Sauce

July 24, 2014 in What's New

For a popular purveyor of meatballs, the absence of Kofta is conspicuous. The meatballs of the Middle East and South Asian regions, Kofta recipes are copious, with a wide range of minced meat-and-spice combinations being balled. Thus, the question for us was not whether to bring in a Kofta, but—what kind? Taking our cue from our customers’ current voraciousness for Indian food, we created Lamb Koftas with Masala Sauce. We turned to a family-run, gourmet Indian food creator in Northern California. Their recipes and techniques, passionately cultivated over the years, traveled with them from India. Thus, the...

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