Produce
Sumo Mandarins Dekopon/day-ko-pon This unusually named citrus fruit is also known as dekopon, in reference to its distinctive top knot feature. These are quite large in size and are known for their sweetness and appealing texture. Sumo mandarins were first developed in Japan in the 70s, and their peak season is December to February. Their ancestry follows the line from mandarins down to sweet oranges, as a hybrid of other sweet mandarins. The sumo mandarin became so popular in Japan that the chewing gum brand, Hi-Chew, created a limited-edition dekopon flavor. Not hard to see why, as this fruit is sweeter than a clementine, large enough to share, and gives you a light kick of tartness at the end. Give a sumo mandarin as a gift, like the Japanese tradition, who doesn’t love a vitamin c boost?
Hakurei Turnip (hawk-ur-eye, hah-kur-ee) (or just Tokyo Turnip) These aren’t your average salad turnips, with their white exterior and bright green leaves-which are edible and delicious! Also called a Tokyo Turnip, this Japanese variety is often eaten raw due to its crisp, sweet flavor. Think of a cross between a spicy radish and a mellow turnip. An ancient member of the cruciferous vegetable family, the turnip is widely used as food for both man and beast, boasting an impressive nutritive profile. These hakurei turnips are sown in the spring and harvested in cool weather.
Spices
Sumac/Sumak/Soumak (soo-mack) Sumac is a wild flowering plant native to the East Asian and African regions. Not to be confused with poison sumac- that is best avoided on camping trips- this plant has bright red berries and is high in antioxidants. When the edible red berries of the flower are dried and ground, it becomes a tangy spice that will brighten up any dish. Ground Sumac is popular in dips, dressings and spice blends like Za’atar, and also makes a great lemon substitute.
Za’atar/Hyssop/Satar (zah-tahr) Za’atar is a family of Middle Eastern herbs similar to wild oregano, but more commonly the name refers to a blend of spices. When combined with toasted sesame seed, dried sumac, and other spices, Za’atar becomes a show-stopping ingredient. In Israeli cuisine, it’s used as a rub for meats and vegetables, served atop hummus or labneh, sprinkled onto pita, or stuffed into various breads and pastries. Za’atar has been a staple of Arab cuisine for hundreds of years, possibly dating back to Ancient Egypt. There is a belief in Palestinian folk medicine that the herb makes the mind alert, hence children are encouraged to eat it with breakfast.
Gourmet Retail
Xilli “The Original, Reinvented” Xilli, named for the Nahuatl term for “chili”, is a range of traditional Mexican sauces made in Brooklyn. Chef Nacxi Gaxiola created this line of sauces based on tradition, research and accurate representation of Mexican food culture. He describes his products in Nahuatl, the Uto-Aztecan language spoken by nearly 1.5 million people in Mexico and other Latin regions. These century-old recipes are time consuming, as ingredients are often ground by hand and simmered together for over 24 hours. Mole Poblano, the national dish of Mexico, takes five days to prepare, incorporating 30 different ingredients. Salsa macha is a peanut-chili sauce, macha (macho) meaning “one who is worthy of imitation”, referring to its heat level. He also created his own chipotles adobados, by braising chipotle peppers in small batches until they are velvety and spreadable. Try these sauces over eggs, fried rice, your favorite protein, or as a base sauce for a new home creation.
Source: https://www.xillinyc.com/
Kilhaney’s Pickles This small business located in Hackettstown is a den of dreams for the modern pickle lover. Starting out as a local organic farm, the Kilhaney family provided their customers with delicious, high quality produce at affordable prices. When their pickles came to the market in 2013, they consciously tackled food waste and stretched the time frame of availability for local produce. With 20+ pickle varieties sold at about 250 stores along the east coast, their aim is to stay small and put quality first. You may have noticed the eye-catching graphics, which reflect the creativity and passion that this family puts into their products. They play a balancing game with fruits like mango and pineapple, tweaking the heat and spice combinations to prove that nothing is off limits in the world of pickling. The proof is in the jar for these award-winning pickles: a crisp taste from local produce and spices, and a new spin on an old favorite.
Source: https://www.kilhaneys.com/
Cheese
Tipperary Irish Cheddar Since 1919, County Tipperary has been churning out fantastic cheeses to distribute all across the Emerald Isle. This area of lush green pastures, clear waters and mild climate is the happy home to the Kerry cow, Ireland’s native dairy cow. With the finest Irish milk comes a truly “Grand” Irish cheddar, aged at least 12 months with a rich taste, smooth texture and sharp finish. This semi-firm cheese makes an excellent grilled cheese “Toastie” or addition to a traditional Irish breakfast.
Julianne Scott 