AeroGarden indoor plant growing device neat tool for gourmets

by Editor | Apr 30, 2007 | Restaurants and Food

Our newly assembled AeroGarden

Ask the best chefs and they all same the same regarding quality ingredients. The secret to any gourmet dish is to start with fresh and premium products. It can’t get any fresher than growing produce at home. When we first heard about the indoor soil free hydroponics AeroGarden system we were instantly curious. If successful, the new device would allow us to grow herbs, veggies and fruits at our convenience year round without the need of a green thumb. Add to that the many benefits promised in promotional materials and we had to try it.

It was surprisingly easy to assemble the garden from the boxed components. An intense white light simulated sunlight, shining like a beacon from our kitchen and stimulating plant growth. Our kit came with everything necessary including ready to use Salad Greens pods. All it required was assembly, water and electricity.

Within days of the set up, we began to see signs of growth and soon there were salad seedlings in every container. The AeroGarden containers were watered regularly and consistently thanks to the built-in mechanism and timer. When it became necessary to replenish the water and nutrients a light at the base of the AeroGarden lit up to alert us. When the lettuce reached the “ceiling”  it was time to raise the cover a notch so the light bulbs wouldn’t scorch the plant leaves.

The lettuce leaves were tender and delicious, unlike any supermarket produce. We enjoyed them individually as a snack and in salads as well as plain and with salad dressing. Toward the end of the growth cycle we were traveling and were not as vigilant as we should have been with the nutrient and water replacements. This seems to have caused the last of the salad greens to become bitter.

We liked the unit so much we sent one to a friend who has since made excellent use of her unit, growing several cycles of produce. Soon we plan to try out the other kits like strawberries, tomatoes, gourmet herbs, French, Italian and Japanese herbs, chili peppers, basil (with seven varieties of basil), petunias, and the Master Gardener package with eggplants, peppers, green beans, and spinach.

Festive French cremant offers light flavor and festive bubbles

by Editor | Mar 19, 2007 | Restaurants and Food

Mann cremant label

Until a few months ago we had never heard of cremant, a French sparkling wine from the Alsace region near the German border. During the end of year holidays we had opportunity to sample several well chilled bottles in the U.S. and France. Although some were too syrupy for our taste, others were drier and a pleasant surprise.

The cremants were often well priced, especially when compared with their better known champagne cousins. This made them ideal candidates for impromptu get togethers and celebrations as well as for everyday toasting.

We enjoyed the cremant icy and in champgne flutes. They complimented light dishes such as seafood, pasta, salads and broth based soups. Heavier dishes like red meats, pork, spicy foods and dishes with complex sauces tended to overwhelm them.

Lucien Albrecht brut bottle

Lucien Albrecht, Domaine Albert Mann, Pierre Sparr and Willm are among the ones we sampled that are available for purchase in the U.S. Lucien Albrecht brut blanc de blancs is available in the U.S. through Pasternak Wine Imports. The Domaine Albert Mann, at first glance most memorable for its distinctive lable by François Bruetschy, is a blend of Pinot Blanc, Auxerrois, Pinot Gris and Riesling. The fruity six year old is recommended by the bottler as an appertif and with oysters, shellfish and salmon.

We sampled the non vintage Pierre Sparr. It was crisp and refreshing. Pierre Sparr offered the only cremant d’Alsace we found available in a brut rose for a very reasonable $9.99. We also enjoyed the Willm blanc de blancs.

The Olive Shed at Tokara releases limited production distinctive olive oils

by Editor | Jan 22, 2007 | Restaurants and Food

The Olive Shed extra virgin olive oils Mission and Frantoio varietals

Photos: Tokara

Recently after lunch at Tokara, the increasingly well known Stellenbosch eatery on the outskirts of Cape Town, South Africa, we had a chance to visit the adjacent olive factory, The Olive Shed. The cozy shop sells four kinds of premium limited release extra virgin olive oils: Frantoio, Leccino, Mission and Multi-Varietal. We brought back two small bottles (250 ml) of the Mission and Frantoio varietals to sample, and luckily they survived the transatlantic flight.

The medium-bodied Mission Varietal has a light peppery flavor. Tokara recommends it with steamed or boiled fish, pasta, salads, and for home-made mayonnaise. The Frantoio Varietal Frantoio has a fuller stronger flavor. It is recommended for red meats and broths.

Since they began producing olive oil in 2002, twenty hectares of olive trees (about 10,000 trees) have been planted on the three Tokara properties: the Tokara farm on the southern slopes of the Simonsberg Mountain in Stellenbosch, Highlands in the Elgin district and Siberia in the Hemel-en-Aarde Valley near Hermanus. A single olive tree produces about 40 kilos of olives representing about eight liters of oil per tree.

The olives are picked between March and July to capture the fruity and peppery flavours. Once pressed the olive oil is left in the tanks to settle for two months before bottling. To qualify as extra virgin, olive oils must not exceed the limit of .8 percent free fatty acids. Tokara olive oils are well below that threshold at .3 percent. 

Although they are only sold in South Africa, Tokara is able to ship orders abroad. Customers can order Tokara extra virgin olive oils by email, phone and fax.