Door to Door Organics

Door to Door Organics delivered a local farm share box to my door a couple weeks ago, and, though I have not yet signed up for their grocery delivery service, they’ve been on my mind lately as I’ve been incredibly busy.  Being busy means it is sometimes a hassle for me to get to Whole Foods or the farmers’ market, so coming home to a box of food sounds like a great idea.  Especially a farm share box filled with locally grown organic produce.

The box I tried was filled with lettuce, cabbage, collard greens, cucumber, zucchini, eggplant, garlic, and green onions.  Door to Door Organics picked it all out for me, but, if you sign up for their service, you get to substitute up to five items per order.  So, if you don’t like collard greens, swap them out for carrots.  But, I must warn you… collard greens, when cooked correctly, are delicately delicious.  I found this out thanks to Door to Door Organics because I had never actually bought collard greens before, and having them delivered to my doorstep made me get a little creative in the kitchen, which is always fun.

Door to Door Organics isn’t just produce- you can order meats and freshly baked breads, too, as well as a variety of other products through the Door to Door Market.  You can also skip a delivery if you’re away, and cancel any time.  You’re not tied in to a lifetime of deliveries, though I do have some friends who have been hooked for a few years now.  So, unlike a CSA where you pay for the entire farm share up front and then get whatever the farm grows, whether you’re in town to pick it up or not, Door to Door Organics offers a wider variety at a good price for a convenient service.

Door to Door Organics has a great website that helps you shop, plan meals, find recipes, and learn about local organic produce. So, I suggest you check it out.  If you use the promo code “localtabletours” you’ll receive 40% off a bitty box.  You can’t beat that!

Bourbon Peach Sorbet

Peaches. I just love them. I wait for them all year until they are local, ripe, delicious, juicy, sweet, velvety, irresistible… I guess I should say I long for them all year and then eat as many as possible until they are out of season. Then I wait and wait and wait..

Well, it’s that time of year: peach season! PEACH SEASON! I am thrilled! I was consumed by the thought of peaches today after Nathan Miller, the esteemed chef/baker/chocolatier from The Tasterie Truck, asked some friends if they had any requests for desserts with local Colorado peaches.  It had me thinking of peaches all day, and on a near-100 degree day, I had Bourbon Peach Sorbet on my mind when I came home from work.

It’s super easy if you have a Vitamix. You can make sorbet in less than one minute with fresh, seasonal fruits and add as little sugar as you’d like.  I like that.

I added a peach (pit removed, of course), 1/4 cup Maker’s Mark, 1/2 tsp homemade vanilla extract, 1 TB agave nectar, and 2 cups of ice to the Vitamix. Then, with the lid on and the tamper in place, steadily turn it up to 10, then high, tamping it along the way.  It will form 4 golfball size domes when it is done. Turn it off, and serve.
This sorbet was an ice-cold velvety peach delight.  And, there was just enough bourbon for the flavor to come out without overpowering it and making it taste like a whisky cocktail.  It has inspired me to do more with peaches this weekend, and has me eager to taste Nathan’s creations for The Tasterie Truck.  Visit their Facebook page to find out where they are and what they’re serving.  I’m known to be a fan of the whoopie pie.

Pickled Lemon

As the owner of Local Table Tours in Boulder, I am often asked by my dining guests about places to eat in town.  I usually run through all the best places downtown… SALT, The Kitchen, The Pinyon, Bácaro… But recently, my recommendations have expanded to the hill, that few square blocks of town up by CU.  Where should you eat up there? Pickled Lemon.

Pickled Lemon is the latest culinary creation from the Bar-on family, more well-known as the founders of Udi’s bakery.  The casual Israeli eatery is now on the top of my list of places to eat in town.  Chef Robin Bar-on created a healthy, mostly vegetarian menu that honors traditional Israeli dishes while being interesting and quite pleasing to the American (and more importantly, Boulder) palate.

Sauces: All made in house.
Harissa (hot!), Dill Ranch, Roasted Garlic, Green Chili, Green Tahini, Amba Mango (Ketchup of Iraq) 

Pickles: House made.
Pickled Lemons, Kimchee Kraut, Cauliflower, Sumac Onions, Jalapeños, Turnips, Cucumbers
The Chicken Shawarma features a 21-spice blend made exclusively for Pickled Lemon by Savory Spice Shop.  Pitas are baked from scratch every morning at Udi’s in Louisville, hummus is made daily, and green falafel, also made daily, is perfectly fluffy, crispy, and almost creamy on the inside.  

The vegetable salads at Pickled Lemon are all fantastic, so you’re not going to leave this place without a few servings of veggies.  

Robin served us some traditional Turkish coffee. This is apparently reserved for “special” occasions.  But, I thought I’d tell you, in case you’re a Turkish coffee aficionado and are looking for a spot that serves it traditionally in town.  It’s an amazing coffee… that’s all I’ll say.  If you want to try it, you’ll have to ask Robin!

Pistachio Pudding is my new favorite dessert.  This is a must-try.
Pickled Lemon also serves a few cocktails, such as Pickled Lemon Margaritas, Moscow Mules, Piña Coladas, and Pomegranate Mojitos.  I tasted all four and would recommend all four, especially the marg. 
So, head up to 1155 13th Street up on the hill.  It will soon be one of your new favorite places in town.

Olive Oil Pickles

Last summer I had a goal- I was going to learn how to can local produce so I could eat it throughout the year.  I bought some books with great excitement.  That’s about all I did.  I never bought any special canning equipment, and I’m not likely to buy it this year either.  Why?  Not because I’m lazy.  It’s because the first recipe I tried was for Olive Oil Pickles and they turned out so delicious that I olive-oil-pickled everything.  Best decision ever.

Here’s my favorite olive oil pickle recipe from the book The Joy of Pickling by Linda Ziedrich.

  • Approximately 1 pound small or medium-size pickling cucumbers
  • 2 small onions, thinly sliced
  • 4 tsp pickling salt
  • 1/2 tsp hot pepper flakes
  • 2 TB whole yellow mustard seeds
  • Approximately 1.5 cups apple cider vinegar
  • olive oil
If the cucumbers are 2-3 inches long, leave them whole. If they’re larger, slice them thinly.  In a large colander, toss the cucumbers and onions with the salt and let them sit a few hours at room temperature, draining out excess water.
Make sure you drain all of that cucumber water that is drawn out by the salt.  Then start layering cucumbers, onions, mustard seeds, and pepper flakes in sterilized jars.  Cover the cucumbers with vinegar and then pour some olive oil on top to coat the surface.  The olive oil provides a floating barrier against spoilage, so this step is important.  Cover the top of the jar with plastic wrap and then seal it tightly with a lid. Store in a cool, dark place.
Wait a while.  The pickles will be ready in a few weeks, but let them sit a few months.  I’ll open my first jar later in the fall.
Enjoy!

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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