News
Celebrate our 2nd Anniversary! April 14 2017
Wow! I cannot believe that two years ago today I hit the button that made the Julie’s Beet Website Live! That’s right, today marks our second anniversary. I’m not sure I knew exactly what I was getting into 2 years ago but it has been an amazing adventure. The best part has been getting to share my knowledge of food and our amazing artisans with all of you.
In honor of our second anniversary we are having a Two is Always Better than One Sale. This is true of shoes, socks, glasses of wine and the products from our marketplace. We’ve featured products from artisans who joined the collection in our second year. Just add any of their products to your cart between now and April 30 and we’ll automatically add a second product from the same artisan to your shipment at no extra charge. That gives you two times the opportunity to taste and experiment with these amazing items. The artisans included in the sale are Artion Greek Foods, Cacao Prieto, Due Cellucci Tomato Sauces, EssieSpice, Paul + Pippa, Rick’s Picks and Tiny But Mighty Popcorn. You can shop the entire sale here. Visit our Facebook page during the sale to learn more about each of these artisan.
Who knows what the next 365 days will bring but I know I cannot find out. What will the new food trends be? What new artisans will be find to add to the marketplace? I hope you’ll stick with me for the journey ahead.
Happy Friday,
Julie
My Trip to the Summer Fancy Food Show July 01 2016
This week was the Summer Fancy Food Show in New York. It is a massive gathering of foodies from around the globe and a highlight for me each year. I love walking the show to see what is new and exciting in the food world, not to mention meeting wonderful artisans who are super passionate about what they do.
The show runs for three days in the summer in New York. I’ve been a bit busy this summer and ended up with just two hours at the show on Tuesday. I had a full schedule for those two hours… I wanted to meet with our current vendors and also look for new ones. I wore my sneakers so I could make better time through the aisles and the crowd was fairly thin, which made it a lot easier to get around.
I wish I could purchase all of the delicious products I tasted but there just isn’t room for that. I’ve made a wish list and plan to work through adding the products in that order. Stay tuned for some delicious treats from as far away as Berlin, Germany and as close as Brooklyn, New York. You’ll also see some new flavors from our current artisans Paul + Pippa and Lucy’s Granola.
The Winter Fancy Food Show is in San Francisco in January. I’m already planning my trip out west and hope to be at the show for more than 2 hours!
Have a great holiday weekend.
Happy Friday,
Julie
Pickles on my Mind June 24 2016
If you follow our Instagram account(@juliesbeet) you know I’ve got pickles on my mind this week for some reason. I was super excited to see a recipe for pickle brined chicken and just had to try it! I used two different pickle juices (Rick’s Picks Hotties and Ricks Pick’s K.O. Pickles) to see if there was any difference in flavor. The good news is the chicken tastes great with both brines but not a lot of difference between the two brines. You can find the recipe below.
The Fancy Food Show comes to New York this weekend. I’m excited to see some of our current artisans, like Rick’s Picks, there and also have a look around to find some new and interesting products for the marketplace. Please comment with any suggestions of products you’d like to see on the site.
Happy Friday,
Julie
Rick’s Picks Pickle Brined Chicken
Makes 6 servings
Ingredients:
6 chicken breast halves
2 cups brine from Rick’s Picks jarred pickles
Salt and Pepper to taste
Olive Oil
Method:
-In a large resealable plastic bag, combine the chicken breasts, pickle brine and a generous pinch of black pepper. Seal the bag, pressing out any air, and refrigerate overnight.
-Preheat oven to 350° F. Pat the chicken breasts dry.
-Heat 1 tablespoon olive oil in an ovenproof skillet. Place chicken breasts skin side down into the pan. Cook over high heat until golden, about 6 minutes. Turn and cook for about 2 more minutes. Transfer the skillet to the oven for an additional 25 minutes or until the chicken is cooked through. Let rest 10 minutes before serving.
Sending Mishloach Manot March 18 2016
With Purim less than one week away, I am frantically trying to decide what to include in the Mishloach Manot I will be giving to friends. The gift of MIsloach Manot is one of my favorite Purim traditions. The idea is to give the gift of food (at least 2 types) to family and friends so they will have enough food for the Purim feast. It is also said to increase love and friendship among the Jewish People.
Our Gourmet Kosher Gift Set is the perfect go-to Mishloach Manot for procrastinators. It includes Rick’s Picks K.O.(Kosher Organic) Pickle Spears. These pickles are the perfect straight out of the jar and are even better when paired with your favorite sandwich. Cacao Prieto Chocolate Bark is so delicious. I love the apricot pistachio and the art work is a postcard so beautiful. This is part of a gift that keeps on giving. Tiny But Mighty Heirloom Microwave Popcorn will make a treat for many in just 3-4 minutes. Use the Jacobson Salt Co. Kosher Salt in your cooking or put a bit on your table to finish your dishes. All of these products are certified Kosher but so delicious it doesn't even matter!
Our products are also always available on their own. Have some fun and put together your own unique collection. We would be happy to put together a personalized set and ship them off to your family and friends. Order by Tuesday March 22nd for Purim delivery.
Here’s our favorite recipe for Hamantaschen. Another great item to include in your basket.
No matter how you celebrate… Happy Purim!
Happy Friday,
Julie
Cook Outside the Box January 29 2016
As a cook I am always looking for new ways to use different ingredients. This could mean roasting cauliflower in the oven or boiling it on the stove and mashing to mimic mashed potatoes or putting it in the food processor to make cauliflower rice. I often feel the same way when it comes to the products in our marketplace. Does Jam only belong on toast? Do you only put salt on your savory dishes? Here are some ideas for using our products thinking ‘outside of the box’.
This delicious pickled okra with smoked paprika is a delicious treat straight out of the jar. Don’t waste that brining liquid when you are finished with the pickles. Save it to brine your next brisket and give it a smokey, tangy flavor.
Sure this sauce is great for making sticky sweet chicken wings(perfect for your super bowl party!) or a quick pad thai. Did you know Tamarind is also a wonderful addition to dessert? Warm the sauce and pour over vanilla ice cream like a caramel or chocolate sauce. We guarantee you will not be disappointed.
Gus & Grey Holy Hell-Ghost Pepper Jam
We all know ghost peppers are one of the hottest peppers in the world. Try taming this jam by addition some to a tart and tangy margarita. It will definitely add some heat but will also make a memorable drink without all of the burn.
I love a granola and yogurt parfait just as much as you do. A very creative way to use Lucy’s Granola is to add it to your oatmeal cookies to replace the oatmeal. You’ll add a lot of crunch and a whole lot of flavor.
I’d love to hear any other suggestions you have for cooking ‘outside of the box’!
Happy Friday,
Julie
My Visit to the Fancy Food Show July 03 2015
If I had one word to describe the Summer Fancy Food Show at the Javitz Center in New York City, it would be amazing. If I had a second word, it would probably be overwhelming. The sheer volume of the show is enough to scare anyone away who doesn’t have a plan and a stomach made of steel, as I mentioned before there is A LOT of tasting.
The show opened Sunday and I decided to get there early to beat the crowds. It was a good idea as it was a rainy morning and the halls didn’t begin to fill up until around mid-day. I was able to walk up and down the endless aisles looking, tasting and chatting with the amazing vendors behind the amazing products. Luckily, I had a rough plan as to what I was looking for which made it easier to navigate the stands. Good news, I found a lot of terrific products for our marketplace. Some of the highlights from the show included Duck Fat Caramel (it really contains duck fat, I had to ask!), heritage popcorn and these fantastic lime-flavored biscuits from Spain.
In addition to all of the new products, it was nice to chat with the people behind some of our current products. Ioannis from World Excellent Products, the producers of FIVE Olive Oil, was at the show. They have some special products I look forward to introducing closer to the holidays. I also spent a lot of time with the team from Rococo Chocolates. This was their big debut in to the US Market and it was well received. They rolled out some new packaging at the show and I look forward to sharing that with you when the next shipment arrives. Due to the high temperatures in New York, that probably won’t be until the end of the summer. It will be worth the wait, I promise! Rick from Rick's Picks had a great stand as part of the New York aisle. I could have spent an entire day just chatting with these local artisans. I am so lucky to live in a city with an emphasis on quality artisan products!
With tired feet and a full stomach, I left the show on Tuesday feeling very satisfied with my experience. I am excited to expand our selection of artisans and look forward to introducing them to you very soon.
Have a wonderful holiday weekend.
Happy Friday,
Julie
Pickles for your Holiday weekend Barbecue May 22 2015
Wow, I cannot believe it is already Memorial Day weekend and the unofficial start to summer. It is time to start thinking about backyard barbecues, pool parties and picnics in the park. With that in mind, we are pleased to announce the addition of Rick’s Picks to the marketplace at Julie’s Beet.
Rick Field, founder and CEO of Rick’s Picks, started pickling at a young age making traditional pickles with his family in Vermont. Fast forward to the present and Rick is making a variety of pickles both traditional and unique new flavors. Rick brings innovation to a category that hasn’t seen change for a long time. All of the pickles are made of in season ingredients from local farmers.
Phat Beets – Aromatic Pickled Beets: We couldn’t pass up adding a beet product to our marketplace and these beets are delicious. They are sweet and tart with ginger and rosemary. Impress your friends this weekend by placing these slices on top of crusty bread and soft goat cheese.
Mean Beans – Spicy Green Bean Pickles: Some like it hot and these beans are perfect for that. Cayenne and fresh dill make sure these beans have a lot of flavor. Try adding one to your Bloody Mary or wrap with salami for a quick, delicious addition to your picnic.
Hotties- Spicy Sriracha Habanero Pickles: These pickle chips are packed with a punch. They make a great addition to your burger. Don’t forget to have a beer close by, the heat may take you by surprise.
K.O. Pickles – Kosher Organic Dill Pickles: A new addition to the Rick’s Picks family and ours as well. These traditional dill pickles are certified Kosher and Organic. On top of that they are really delicious. We recommend you put a jar out on the buffet table this weekend. You will not be disappointed.
Smokra – Pickled Paprika Okra: I have never been a fan of okra, but these pickles are helping to change that. The perfect balance of tang, zest & spice make this okra out of this world. Another great addition to your Bloody Mary or after you’ve eaten all of the okra, use the brine to marinate your brisket.
Have a great holiday weekend!
Happy Friday,
Julie
