Gourmet News

Green Chick Pea Goodness from Fresh Nature

Published July 30, 2018

By Lorrie Baumann

Fresh Nature is ready to introduce Americans to bright green hummus and falafel. Founded in 2012, the brand offers a line of products made from green chick peas. The line includes frozen Falafel Cakes and Southwestern Cakes that make a convenient meal option, hummus in four flavors and snack packs with mini-chick pea cakes and a sauce in which to dip them.

The snack packs are offered in two flavors – Spicy Cakes that come with four cakes and 2 ounces of a tangy chipotle dip and Falafel Cakes that come with four cakes and two ounces of a creamy tahini dip. They’re both vegan, and the four-cake package is enough for a hearty snack or a light lunch. They’ll retail for $4.99.

The Fresh Nature Falafel Cakes and Southwestern Cakes are offered in packages of eight for the freezer case. Each cake is a serving for a convenient plant-based entree that can be prepared for the table in a microwave oven, on the stovetop or in a conventional oven. They cook from frozen in just 60 seconds in the microwave, although the conventional oven will bring out extra flavor in 10 to 12 minutes of cooking time. Because the chick pea cakes are made from the young green chick peas, they’re moister than traditional falafel made from mature dried chick peas.
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There are four flavors of Fresh Nature Hummus: Classic, Falafel, Roasted Garlic and Jalapeno. Eight-ounce tubs retail for $3.99 to $4.99. Because the hummus is made from green chick peas rather than dried mature chick peas, it’s not just bright green – it’s also creamier and has a fresher taste than traditional hummus.

The green chick peas in the products are sourced from farms owned by Fresh Nature and 15 other family farms in southeastern Washington and northeastern Oregon. Ryan Davenport is Fresh Nature’s President. His farm has been in his family for four generations, and Davenport himself returned to the farm in 2010 after spending time away. The farm began planting chick peas as a rotation crop in wheat fields to provide a natural source of nitrogen to help replace nutrients depleted by nitrogen-hungry wheat. “It was all about trying to keep hold of our sustainable farm practices,” he said.

That was before hummus had exploded in popularity in the American market, and it wasn’t easy to turn chick peas into a profitable crop, so the company started work to develop marketable products for its chick peas. From the early to mid-2000s, Davenport’s family farm was working on how to harvest and preserve green chick peas. Once that process was dialed in, the family launched Fresh Nature to introduce its green chick pea products into a market that had discovered chick peas as a tasty source of plant protein. “We’re finding that more and more of our customers are wanting plant-based, organic and all-natural foods,” Davenport said. “So many people are looking for protein.”

Cellars at Jasper Hill’s Harbison Named Best of Show at ACS Awards

Published July 28, 2018

Harbison from Vermont cheesemaker Cellars at Jasper Hill was named best of show from among 1,954 entries at the American Cheese Society’s 2018 Judging & Competition. Cellars of Jasper Hill also took home second place in the competition with Calderwood, and COWS Creamery in Prince Edward Island, Canada, took home third place for Avonlea Clothbound Cheddar.

“What a thrill!” said Cellars at Jasper Hill Cheesemaker Mateo Kehler. “These wins represent the efforts of many dedicated people from our cropping crew and herdsmen, through production and affinage, to sales and support. It took a village working in concert to pull this off.”

The awards were announced at the 35th annual ACS Conference, “Forged in Cheese,” held July 25-28 in Pittsburgh, Pennsylvania. Of the 1,954 entries from more than 250 companies this year, 350 were named winners in the blind-judging that awards points for aesthetic qualities such as taste and subtracts points for technical defects for a total top score of up to 100 points. Cheeses had to earn at least 95 points to be named a first-place winner in one of 123 categories. Category winners then competed for best of show honors.

Cellars at Jasper Hill is celebrating its 15th anniversary this year, and the company is also celebrating its third ACS award for Harbison, which has won two third-place awards in past years. Greensward, a cheese made with Harbison and aged in its caves by Murray’s Cheese, won third place in ACS’ 2016 competition.
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“This year’s competition once again featured the very best cheeses and cheesemakers in the Americas,” said Nora Weiser, ACS Executive Director. “The diversity of cheeses displays the skill and passion of American cheesemakers. In taking two top honors, Cellars at Jasper Hill exemplifies how American artisan cheesemakers seamlessly meld tradition and innovation.”

For a complete list of this year’s winners and judges’ biographies, visit http://www.cheesejudging.org.

Green Valley Organics Changes Name to Green Valley Creamery

Published July 23, 2018

Green Valley Organics, which produces organic, lactose-free dairy products, has changed its name to Green Valley Creamery and undertaken a major packaging redesign to emphasize its clean, minimally processed ingredients and real dairy. Although the packaging looks different, Green Valley Creamery’s certified FODMAP-friendly products inside remain the same. Its yogurts, kefirs, sour cream, and cream cheese remain organic, lactose free, and made with milk and cream from pasture-raised cows.

“We wanted stay true to our roots as a dairy company by choosing a name that reflects where we come from,” said Rich Martin, Vice President of Sales and Marketing. “Green Valley Creamery is the place where our products are made, and the name reminds consumers that we make them with real dairy.”

The packaging’s bold new look will further Green Valley Creamery’s mission to bring the everyday joy of real dairy back into people’s lives by helping the products stand out on shelves. It is estimated that 30-50 million Americans are lactose intolerant or lactose sensitive, and many of them have ruled out dairy from their diets. Through years of serving the lactose-intolerant community, Green Valley Creamery has learned that although they often suffer in silence, they long to indulge in real dairy.

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Green Valley Creamery uses a simple enzymatic process to break down the lactose in milk and cream, while leaving its nutritional value intact. This renders the milk free of lactose and digestible to even those with severe lactose intolerance. All of its products, which have short and simple, organic ingredient lists, are slowly fermented with live and active cultures in a process that yields billions of probiotics per serving.

As part of its rebrand, Green Valley Creamery has doubled down on its commitment to sustainability by switching the cups it uses for yogurt, sour cream, and cream cheese from pure plastic to a more green, paper-lined package. These new cups are made with 30 percent less plastic, surrounded by a cardboard wrap that can be detached from the cup and recycled. The California-certified green business runs on 100 percent renewable energy, fueled primarily by two acres of solar panels on the creamery’s roof.