Bolder Beans produces crunchy, pickled green beans and other pickled vegetables that are a healthy snack, a perfect addition to a Bloody Mary, or even a great gift. Pickle people enjoy Bolder Beans right out of the jar as a good, healthy snack. In fact, Bolder Beans are sugar-free, fat-free and even gluten-free. There are less than 100 calories in the entire jar and each serving has only 1 carb. In addition, there is nothing artificial added and all ingredients can be pronounced. Simply open up a jar and start snacking on these crunchy, tasty treats that are full of flavor and won’t make you feel guilty if you happen to eat the whole jar.
Bolder Beans started as a wonderful addition to a Bloody Mary. Just add a couple pickled green beans instead of a piece of celery, and your Bloody Mary is transformed. These spicy, pickled beans add a lot of flavor and kick up the zip in any Bloody Mary. Owner of Bolder Beans, Rogue Edwards, stated, “I first tried a pickled green bean in a Bloody Mary in New Orleans. When we returned home to Colorado, we couldn’t find anything we liked, so I decided to make my own!”
Whether for a healthy eater or a Bloody Mary lover, Bolder Beans make a great gift. A single jar is perfect for a hostess gift, a teacher appreciation item, a pot luck dinner, or just a simple thank you. Purchase a jar online at www.bolderbeans.com or custom order a gift box that will really stand out. Multiple jars can be selected and added to a gift box complete with a bean fork and a ribbon for that special touch. Prices range from $8 a jar to $30 a gift box depending upon the items selected.
For the Bloody Mary lover, a Bolder Beans Bloody Mary gift set is really unique. This special gift box includes a jar of Bolder Beans, Bloody Mary concentrate mix, rim salt, a bean fork and even a pack of beef straws! Just add the vodka, and it is a complete set that will make any Bloody Mary lover smile. All gift boxes can be ordered online at www.bolderbeans.com or call 720-578-BEAN for more details.
Bolder Beans come if three tasty flavors: mild, medium and hot. The mild beans have a big, bold, dill pickle taste that are crunchy and zesty without the added heat. For the medium flavor, a jalapeño is added to the jar to give it a big, bold kick with a peppery jalapeño taste. A habañero is added to the hot and gives the bean a sweet heat. Enjoy all three of these flavors for a different taste with just the right amount of heat. Whether they are chopped up in a salad, added to a Bloody Mary, or eaten right out of the jar as a good snack or an easy appetizer, they are sure to please any pickle person.
In addition, Bolder Mushrooms, Bolder Garlic and Bolder Mix-Up are tasty treats for those who love pickled foods. Bolder Mushrooms are mild with an earthy mushroom taste that complement the pickling flavor to produce the perfect texture, tenderness and taste. Add Bolder Mushrooms to omelets, pizzas, salads or even a martini for a zip that will awaken your tastebuds.
Bolder Garlic is the perfect treat for the garlic lover. Each jar is filled to the top with individual garlic cloves that have been pickled to perfection giving each bite a mellow garlic flavor with a punch of pickle flavor and the heat of a jalapeño. Use them wherever you use garlic, or eat them right out of the jar. Just make sure that others eat them with you!
Finally, Bolder Mix-Up is an easy “appetizer in a jar.” This combination of pickled veggies includes green beans, carrots, cauliflower and mushrooms. It is the perfect addition to a relish tray and each veggie has a bold, pickle taste that is available in mild for everyone to enjoy!
Two entrepreneurs, Richard Ballard and Steven Dring, have teamed up with Michelin-starred chef Michel Roux, Jr to create a working farm in an extensive tunnel network beneath London’s Northern Line.
The subterranean farm, which will start trading later this year, will produce a range of micro-herbs, shoots, miniature vegetables and other delicacies that will be sold to restaurants, supermarkets and wholesalers. The tunnels will provide 2.5 acres of growing space.
The tunnels sit beneath the Northern Line near Clapham North tube station in London.
A crowdfunding campaign starts today, giving investors of all sizes the chance to buy a stake in the project from as little as £10. First deliveries of produce to customers are expected to begin in the late summer.
Specially- designed structures to house the three-layer growing platforms are currently being constructed in Yorkshire. Growing trials have been conducted over the last 18 months in the tunnels and are still underway.
The farm will be carbon neutral. Special low energy LED bulbs and an integrated hydroponics system are used. One hundred feet of earth above the tunnels keep temperatures steady at around 16 degrees centigrade all year round and energy consumption at a minimum. Any energy needs will be fulfilled from green suppliers, and the proximity of the tunnels to New Covent Garden market and London’s many restaurants will keep food miles to a minimum.
“When I first met these guys I thought they were absolutely crazy,” said Michel Roux Jr, “but when I visited the tunnels and sampled the delicious produce they are already growing down there I was blown away. The market for this produce is huge.”
Richard Ballard and Steven Dring hatched the idea two years ago after lengthy debates about how to achieve a carbon-free economy and how to deal with the pressures of urban population growth. Since then they have been working out how to bring their vision to reality. Chris Nelson, an expert horticulturalist used to growing crops in some of the harshest conditions on the planet, is a core member of the team.
Richard Ballard said: “Steve and I are thrilled to be close to getting Growing Underground underway. We’ve been experimenting for months. Now that we’ve secured the site we’re kicking off a crowd-funding campaign today. We have a detailed business plan, and we’ve already had lots of interest from private investors. We’re confident that investors of all sizes will see a significant return on their investment. Integrating farming into the urban environment makes a huge amount of sense and we’re delighted that we’re going to make it a reality.”
He added: “There is no ‘could,’‘might’ or ‘maybe’ about our underground farm. We will be up and running and will be supplying produce later this year.”
Steven Dring said: “When we showed Michel our farm for the first time, he thought the rumble he could hear was my stomach. It was actually a Northern Line train about to go overhead.”
The tunnels were originally used to house people sheltering from air raids in World War II. All fittings and reminders of its past were removed decades ago, although a nearby tunnel network, which retains bunk beds, has been listed by English Heritage.
Full scale work on the farm will commence in March and the first ‘Growing Underground’ produce will hit restaurants and shops by late summer this year. Initial crops will include a range of exotic herbs and shoots, including Pea Shoots, Rocket, Red Amaranth, Mizuna, Broccoli, Garlic Chives, Red Vein Sorrel, Mustard Leaf, Radish, Coriander and Thai Basil. Edible flowers and miniature vegetables will also be grown. Stage two crops will include heritage tomato varieties, and mushrooms.
Special filters keep the air in the tunnels free of pests, eliminating the need for pesticides.
The crowdfunding campaign, complete with a video that shows the tunnels, is at http://www.crowdcube.com/investment/zero-carbon-food-13724. Investors can get a stake in Growing Underground today for as little as £10. For £25,000, investors will get voting rights. A full business plan with projections can be found on the site.
Michel Roux Jr has joined the company as a director and will be advising on crop selection, product design and partnerships.
The California Table Grape Commission has awarded 37 teaching grants worth up to $750 each to schools in the table grape growing regions of California’s San Joaquin and Coachella valleys.
The funded projects will be implemented in classrooms during the current school year.
More than 2,500 students, grades K-12, will benefit from the classroom projects made possible through funding by California’s table grape growers. Examples include conducting science experiments in an after-school program, starting a school garden, purchasing and using music equipment, going on a museum field trip, and producing and performing a theatre production.
“There are a lot of creative classroom ideas funded through this program,” said Kathleen Nave, President of the commission. “The projects combined will benefit thousands of participating students in California’s table grape growing regions.”
The Innovation in Teaching education grant program was created in 1993 to support innovative classroom projects in the table grape growing regions of California’s San Joaquin and Coachella valleys. For more information about the program, go to www.grapesfromcalifornia.com/EducationGrants.