I discovered these chili flakes through my friend Artemis Kohas, who owns Mastihashopny.com. She was carrying the full line of Daphnis & Chloe spices and herbs at her shop, and I immediately fell in love. The Greek company curates herbs and spices from different farms in Greece, selecting only the finest varieties that are traditionally hand harvested. The varieties of these spices are often unique to where they are grown, giving them incredible flavor and subtlety. Ever since discovering these chili flakes, no other chili flake matters. They are smoky and slightly spicy, and change everything that you put them on. I mix them into scrambled eggs with feta and tomatoes, as well as use them to garnish a simple hard boiled egg. They do wonders to roasted potatoes as well. Here at the shop, they are what distinguish our King Avocado sandwich from the others you might find in the city. They also accentuate our Kale Pesto Couscous salad. Hands down, they are the most amazing chili flake you will ever put in your pantry. But the best part is. . . we now sell them! Come in and pick some up next time you are here.
Join us for an olive oil tasting from 4:00-7:00 pm on Wednesday, April 30th with Mary Panagoulas from Blue Olive Oil. We will be sampling her olive oil on yogurt, bread, and in a prepared salad. Blue Olive Oil is made with Koroneiki olives from the island of Crete, which are a protected product of origin in Europe. They have the highest concentration of polyphenols than any other olive, and are highly praised for their health benefits. Blue Olive Oil has a very low acidity (a good thing), and is made with the olives from a family that Mary knows. We also love the fact that Blue has already donated a well to people in need of clean drinking water in Pakistan. Come by and learn more about this great new company.
We are having a HUGE sale right now to clear out some of our Winter products, and bring in new items for Spring.
Turkish Pestemals (Hammam Towels) are marked down to $25.
Greek Saffron Tea is $10, from $12.50.
Fine and Raw Chipotle Bars are $6.00.
Goat Milk Soaps (unfelted) are $6.00.
Also, from now on, if you buy any baked good, you get a regular coffee for $1.00. Stop in for an afternoon treat.
Every Winter people ask me if we sell hot chocolate, and I am finally able to say “YES”. It took me two years to bring hot chocolate on for the cold season, and even still do I feel like this is a gamble. That is because we are selling Mexican hot chocolate made with water. I know a lot of people will read this and think that it won’t be rich, but you must try it this way! I never drink milk, so I haven’t had hot chocolate outside of Mexico in years. The thought of hot milk with a tiny bit of milk chocolate in it just never appealed to me. That is because I love my chocolate strong and bitter. In Mexico you can order hot chocolate prepared with milk or with water, and the more traditional way of drinking it is the latter. Hot chocolate with water is healthier and lighter, but pretty new to American palates, which seem to prefer the creamier option. Considering that most of our customers prefer non-dairy options, I decided that his would be the best way to go. Goat milk proves too rich when heated.
The chocolate we are selling is a Oaxacan brand called Mayordomo. We are using their bittersweet kind, which includes cinnamon in the recipe. We froth up the chocolate individually for you with a traditional molinillo, and top it off with a splash of almond milk to cut the bitterness just a tad. Chocolate originated in Mexico, and was then brought to Europe by the Spaniards. Mexicans continue to drink a lot of hot chocolate, and the best is from the south central state of Oaxaca, where it is still freshly ground from bean to paste by the chocolate shops. You can go in and order your chocolate with the amount of sugar and cinnamon you like, and they grind it right there for you on the spot. You can also buy their established recipes, which is what we have now for sale. You can also buy the chocolate from the barn if you would like to take some home afterward, along with a molinillo!
I came across PremRose Edibles rose petal jams when I was visiting my friend Emma in Eugene, Oregon back in 2009. There was a market every weekend in town, and we would comb the stands, relishing in all of the amazing ingredients that come from the Willamette Valley. I bought a rose petal jam and took it home with me. It was, and still is, the most delicious rose petal jam that I have ever had. When I was going to open the shop, I knew that I had to carry PremRose jam. Linda Shumate grows and preserves the roses on her farm in Creswell, Oregon. I sent her a few questions about her and her rose petal jams, and the answers are below. I hope to do more of these farmers in focus, because it gives more depth to the products that you see on our shelves. Once you know their story, you have a deeper understanding of the work and passion behind them. Please keep in mind that farming and making products is demanding work, and the editing is kept to a minimum to preserve the authenticity of the conversation.
Events and Occasions
Farmer in Focus
From Our Barn
From the Market
Goods and Goodies
Hard packed Pints
Recipes and Fixations
VG Beauty Products
VG Special Sundaes