#eatlocal

ate rendang at a kenduri today and wow… i forgot how good it is. the beef was so soft it just melted, and the gravy was thick and full of spices. you can tell it’s been cooking for hours because every bite is just packed with flavor.

rendang isn’t the kind of thing you eat every day, so having it at a kenduri makes it feel even more special. like you’re sitting there with a plate of rice, rendang, maybe some other lauk, and suddenly you’re just so thankful food like this exists.

the taste is hard to explain—it’s spicy, a little sweet, and kinda nutty from the coconut. the heat builds up but you don’t stop, you just keep going. pair it with plain rice and it’s basically perfect.

The February deep freeze has settled in with its hard baked, greyed out landscapes. The earth outside lies encrusted with snow and ice, seemingly dormant while patiently waiting to thaw back to life. As we dream of spring, now is the perfect time to take refuge in your cozy kitchen, delighting in comforting, warming and flavorful winter dishes!

Flavor bases formed by aromatic vegetable trios provide the foundation for a range of nourishing and healthy cold weather fare. These culinary starters leverage the heft of winter’s fresh produce while adding taste, texture and visual appeal to a variety of homecooked meals. While different regions of the world have their own unique twists and variations, these four classic flavor bases connect and anchor them all.

Mais Oui: French Mirepoix The best-known flavor foundation used in Western cooking is mirepoix, a fragrant trio of diced onions, celery, and carrots. Mirepoix is a long-standing part of traditional French cuisine and is used as a base in a wide variety of dishes, including stocks, soups, stews, and sauces. The term was popularized in 18th century France by the Duke of Mirepoix’s personal chef, who promoted the combination as a cooking technique to bring flavor to many dishes.

The correct recipe for mirepoix is a ratio of two parts onions, one part carrots, and one part celery, with bouquet garni herbs like bay leaf, thyme and parsley often added. The mixture is cooked slowly over very low heat in either butter or oil to sweeten and release the vegetables’ flavors without coloring or browning them.

This Pioneer Woman recipe for delicious White Bean & Bacon Soup uses a classic mirepoix to set the stage for the introduction of its heartier, richer ingredients: 

1 lb. dried white beans

4 cups low-sodium chicken stock

1 lb. thick-cut bacon, cut into 1-inch pieces

1 onion, diced

2 large carrots, peeled and diced

2 stalks celery, diced

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

4 cloves garlic, finely chopped

2 tbsp. tomato paste

2 bay leaves

Chopped, fresh parsley, (optional)

Muy Bien! Spanish Sofrito Sofrito, which means “to lightly fry” is Spain’s answer to France’s mirepoix. This savory sauce is based on a triad of aromatic vegetables that grow well in southern Europe’s hotter, drier climate – garlic, onion, and tomato. The three are sautéed together in olive oil until they become soft, sweet and caramelized. Sometimes bell peppers and fresh herbs such as cilantro, parsley, thyme and oregano are added.

Sofrito is common throughout Mediterranean, Caribbean, and Latin American cuisines. There are many regional variations which form the rich flavor base for iconic rice-based dishes including Spanish paella, Colombian arroz con pollo and Puerta Rican arroz con gandules. It also features heavily in soups, empanadas, egg dishes, and stews.

Break out a large frying pan and try your hand at making this traditional Spanish paella using a sofrito base, Hudson Valley grown rice, locally caught seafood and other fresh ingredients from the farmers market.

Gutten Essen: German Suppengrün Literally meaning "soup greens," suppengrün is a German flavor base typically consisting of three key ingredients -- carrots, celery root (celeriac), and leeks. This triumvirate is a staple in German cooking and is used to infuse deep flavor in many traditional recipes such as creamy potato soup, hearty broths and Fuhrmannsbraten, a braised beef roast. Bulbs of knobby celeriac are a fixture in the farmers market right now as it’s harvested in late fall and in season till early spring. Be sure to remove its tough, fibrous skin before using celeriac in any recipe.

Laissez les Bons Temps Rouler! Creole “Holy Trinity” Reshuffle the ingredients from the other traditional flavor bases and you have yourself the “Holy Trinity” made from equal parts onion, bell pepper and celery. When sautéed together, the medley lends color, natural sweetness and brightness to everything it touches. This Southern belle of a culinary combination originates from Louisiana and underpins quintessential Creole and Cajun concoctions such as jambalaya, gumbo, and crawfish étouffée.

The Secret to Freshness: How Harvest Fresh Brings Nature to Your Plate

By Harvest Fresh, we ensure that your ingredients are the most fresh and natural. Quick salads to gourmet dinners, our promise of quality makes all the difference. This is how we take nature to your plate.

1. Grown with Care Our produce is harvested from local farms and eco-friendly practices, away from any harmful chemicals. It is sheer natural goodness embedded in it. 2. Picked at Maximum Ripeness. We pick our crops while they are still at their best, ensuring every item reaches the customer with its promise of flavor and nutrients, freshness. 3. From Farm to your Table. Our efficient system gives us farm-fresh produce, the faster we reach customers, while keeping intact the quality and taste of every produce. 4. Sustainability First. Hence an eco-friendly thing: it nourishes the planet as it does the people it serves with healthy, fresh produce. 5. Have Recipes That Inspire. Visit our website and social media platform for different delicious recipes on how to use our produce's natural flavors.

Join Us You can follow us on Tumblr for all our updates, tips, and inspiration. With Harvest Fresh, freshness is our promise to you!