by Allison Day | Jul 7, 2020 | Blog, News Articles, Oxbow in the News, Recipe
Shared from Fatted Calf’s newsletter, sign-up here.Few foods can claim truer American roots than the beautiful, bountiful bean. The wild ancestor of the common bean was domesticated both in Mexico and in the Peruvian Andes many thousands of years ago. The...
by Gabe Carlin | Jul 1, 2020 | Blog, News Articles, Oxbow in the News
Hog Island Oyster Co.With Hog Island promising all things fresh and briny, a must eat when you’re at the market is the humble oyster. And why stop at just 6 or 12, when there are so many ways to enjoy these salty fruits of the sea? Grab a bushel and have them...
by Gabe Carlin | Oct 13, 2016 | Blog, Cocktails, Oxbow in the News, Recipe
Visit Napa Valley Distillery for all of the ingredients for their newest concoction! Just in time for Halloween, The creative “Booze Crew” at Napa Valley Distillery has created a fun and unique cocktail for your next costume party!Appropriately named “First Bite,”...
by Gabe Carlin | Oct 13, 2016 | Blog, Oxbow in the News, Recipe
Whole Spice shares this recipe for homemade mustard from customer George Vierra.Ingredients7 cups ground yellow mustard (1 1/2 lb.)1⁄2 cup brown mustard seed (3 oz.)1⁄2 cup 1-1/2 cups yellow mustard seed (2 1/3 oz.)8 cups white vinegar (prefer Vilux French Champagne...
by Gabe Carlin | Oct 3, 2016 | Food, Oxbow in the News, Recipe
Zhug is a spicy blend used to on meats, fish, soups and salads. Use Whole Spice’s recipe to make fresh Zhug paste to garnish hummus or seared tuna. Also, Whole Spice will be offering 20 percent off at the end of the month so stock up on all your favorite fall...
