Beautiful & Flavorful Holiday Side Dish Items
~ Red, Yellow & Candystriped Baby Beets
~ 12-bunch or 24-bunch case packs
~ steam, boil, or roast
~ serve hot or cold, in salads, side dishes, soups & stews
~ cruncy, sweet peeled baby carrots, 5# case pack
~ steam, saute, grill or roast
~ combine with other baby vegetables like sweet, crunchy French green beans/Haricot Verts
~ Organic or Conventional
~ 4oz, 8oz, and 1# case packs
~ fresh herbs make an excellent crust for pork, chicken, fish or beef
~ use in pestos, dips & marinades
~ use rosemary as skewers for shrimp, portobello mushrooms or chicken kabobs
~ fresh herbs make everything taste better
FRESH & WILD REPORT
* please call for minimum order requirements
Fresh Golden Chanterelle, (shown left), Lobster, Porcini & Matsutake Mushrooms available - pre-order, please.
Sea Beans available - pre-order.
Frozen Porcinis & Frozen Huckleberries in stock.
We also stock: Fresh Hon Shimeji, Portobello, King Oyster, Shiitake, Crimini, Enoki, Woodear & Tree Oyster Mushrooms. And, we stock dried mushroom, including Porcini, Morel & more.
ORGANICS - NOW STOCKING MANY NEW ORGANIC ITEMS
Coosemans is here to meet your organic needs. We stock a full line of beautiful organic herbs and other specialties. We also source additional organic items upon request!
COMING & GOING... please note: "pre-order" items require 3-5 day lead time.
* We try our best to provide you with the most up to date information possible. However, please keep in mind that Mother Nature can sometimes limit fresh produce availability very quickly. If in doubt, please call us for daily info: 303-371-3130. Thank you!
Cape Gooseberries - available. Green apple/grape flavor. Bright yellow/orange color. Size & shape of a small cherry tomato. Texture of a grape. Pre-order.
Champagne Grapes - available. Tiny, juicy & flavorful! Stay-tuned for updates. Stock item.
Currants coming soon.
Dragonfruit - available. Gorgeous hot-pink "scaled" skin with white or red, black-speckled mild-tasting flesh. Pre-Order.
Figs low supply.
Kiwano Melons available - mild cucumber/melon flavored fruit. Gold horned skin w/ yellow/green gelatinous, seedy flesh. Very refreshing. Pre-order.
Kumquats available. Excellent for marmalades, candied garnishes, cakes, pies, and sauces. Stock item.
Mangosteen available - delicious - sweet, juicy, segmented "super fruit" - high in antioxidants. Pre-order.
Meyer Lemon available - stock item. Sweet and juicy, w/ low acidity. Use in drinks, marinades, vinaigrettes, tarts, and sauces.
Passion Fruit available - exotic tart/sweet flavor. Pre-order.
Pepino Melons available - lovely mild cantaloupe/cucumber flavor. Attractive green/purple-striped skin. Delicious filled with ice cream scoop or yogurt. Pre-order.
Pomegranates, Chilean - available. Think drinks, glazes, marinades, fruity soups, and pastries. Stock item.
Quince - Chilean - available. Stock item. Poach, and then let your imagination go. Sorbets, cakes, pies, stuffings, and candies. Pre-order.
Rambutan - "Hairy Lychee" - available - sweet, juicy flesh - great in fruit salads, ice creams and smoothies. Pre-order.
Starfruit, "Carambola" - low supply - Florida starting soon.
Tamarillos available - red & gold. Great for tomato-inspired soups & sauces. Pre-order.
Watermelon - available. Pre-order yellow watermelon. Stocking mini red seedless watermelon.
VEGETABLES & MORE
Baby Artichokes available. Steam, boil, saute, or grill. Tender and flavorful. Excellent with aioli as a side dish or app.
Cauliflower, baby or large - multi-colored available. Add some color to your crudité platters, side dishes & salads. Pre-order.
English Peas low supply.
Fava Beans available - lovely spring menu item. Stock item.
Fingerling Potatoes - available. Red, Purple & White available. Stock items.
Ghost Chiles - stocking dried ghost chiles at this time. Fresh ghost chiles available with pre-order.
Holland Hothouse Bell Peppers and Eggplant available. Beautiful items! Pre-order.
Micro Greens - Rainbow Mix, Assorted & Single Varieties - available. Stock Item.
Purple Asparagus available. Beautiful salad or veggie platter ingredient. Pre-order.
Purple Sno Peas n/a.
Red Fresno Chiles - low supply & pricey.
Red Spinach available - pre-order. If you're looking for a gorgeous & tasty salad item, get some of this into your kitchen.
Rhubarb available, stock item. Start up those pies, jams, and glazes.
Shishito Peppers - available. Scorch, sprinkle with sea salt, and enjoy. These are popular in Japanese-inspired cuisine. Pre-order.
Sugar Cane "Swizzle Sticks" - available. Ideal for skewering shrimp & chicken, or garnishing tropical cocktails. Stock Item.
Sunchokes - Jerusalem Artichokes - available. Great for purees and chips. Steam or saute for a sweet, earthy side veg. Stock item.
Veggie Sweets - Mini multi-colored sweet peppers - available. Beautiful colors. Stock Item.
Watermelon Radish available, bright pink flesh - lovely in salads, slaws & crudite plates. Stock item.
HOLIDAY PLANNING GUIDE...
November 27 - Thanksgiving
December 16 - Hanukkah begins
December 25 - Christmas
December 26 - Kwanza
December 31 - New Year's Eve
January 1 - New Year's Day
February 19 - Chinese New Year, Year of the Sheep
Herb-Marinated Pork Tenderloins
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4-6 lemons)
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary (6 cloves)
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze oout the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the mariinade but leave the herbs that cliing to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10-15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink which is fine. And the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that colect in the platter.
* photo and recipe by Ina Garten and www.foodnetwork.com
~ Chef Coosie & Friends