Hispanic Heritage Month Staff Recipes

Hispanic Heritage Month Staff Recipes


Recipe by Marketing Specialist Christine Ciganovich’s Mom

Chicken Fajitas

Recipe by General Manager Laura Sanchez

Beef Chile Colorado

Recipe by General Manager Laura Sanchez

Sopa de Fideo

Recipe by IT Manager Briza Ramirez

Tomatillo Salsa

Recipe by IT Manager Briza Ramirez

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Late Summer Savory Melon Recipes

Melons are in season late spring through late summer. Thanks to our hot summers and mild winters, melon season in California can stretch into November. You’ve probably been eating lots of watermelon, cantaloupe, muskmelon and more this summer and now you’re on the search for a fresh take. Look no further; these recipes feature melon in savory applications with lots of salty, spicy, smoky, and acidic flavors.

Honeydew, Feta & Jalapeño Salad

Salty feta and spicy chiles play wonderfully against the sweet and juicy flesh of honeydew. You can sub any melon into this recipe.  

  • 1 small, extremely ripe honeydew melon
  • 1 small jalapeño or serrano chile
  • 2 limes
  • 1 cup fresh basil leaves, cut into ribbons 
  • 4 oz. Valbreso French sheep’s feta cheese 
  • Extra-virgin olive oil
  • Flaky salt

Cut the ends of the honeydew melon so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half and scoop out the seeds. Cut in half again and thinly slice.

Arrange the melon slices on a platter. Thinly slice the feta and add the thin shards to the platter with the melon. Thinly slice the jalapeño and scatter it on top of the melon and feta (remove pith and seeds if you want to reduce heat). Zest the lime right over the platter, then squeeze its juice all over. Cut another lime into wedges and arrange around the platter. Drizzle the salad with oil and sprinkle with flaky salt. Scatter the basil over everything.

Basil Salt

Basil, another summer crop, compliments the flavor of melon beautifully. Add salt to take the mouth-watering to another level, literally. Adorn fresh melon triangles with a generous sprinkle. 

  • 1 cup coarse salt
  • ½ cup fresh basil leaves, packed

Place fresh basil in a blender and blend until very fine. Add the salt and pulse to combine.

Remove the mixture from the blender and store in a cool dry place for up to 6 months. You can do this with mint, which is also delicious with melon, or other herbs.

Melon and Prosciutto Skewers

Melon and prosciutto can be found on most Italian menus during hot summer months. Pellegrino Artusi, the father of modern Italian cuisine, first put the two together in 1890 and the dish has grown in popularity ever since. Pair with Prosecco and good company. 

  • 1 cantaloupe
  • 12 fresh basil leaves
  • 8 oz. ciliegine mozzarella balls 
  • 12 slices prosciutto

Halve cantaloupe, then scoop out and discard seeds using a spoon. Using a melon baller, scoop out 24 balls. You can also cut 1-inch chunks from the flesh if you prefer. 

Assemble the skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.

Drizzle skewers with balsamic glaze and serve immediately.

Grilled Chipotle Watermelon

“Chipotle” comes from the Nahuatl word meaning “smoked chile” and smokiness is a wonderful complement to the sweet and fruity flavors of melon. This recipe is delicious with stone fruit, like peaches, in place of the watermelon as well. 

  • 1 small seedless watermelon, cut into thick spears 
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • ½ – 1 teaspoon chipotle powder, depending on spice tolerance 
  • ½ tablespoon honey or maple syrup
  • ½ tablespoon olive oil
  • 1 tablespoon mint, cut to ribbons 
  • ½ teaspoon sea salt

In a bowl whisk together the lime juice, lime zest, olive oil, chipotle powder and honey.

Heat grill until very hot. Place spears on the grill over direct heat and brush with the dressing. Cook the watermelon skewers on one side for just a minute until grill marks form, flip, grill 1 minute and then remove them from the heat.

Brush the watermelon with any remaining sauce and sprinkle with mint and salt before serving.

Fruit Sticks with Lime Crema

This might actually be the perfect late summer snack. Juicy fruit spears and zesty crema hydrating and cooling while adding a pinch of chili powder plays off the sweetness of ripe fruit.This is something you can graze on even if it’s 105°F outside.  

  • ½ cup of sour cream
  • ¼ teaspoon lime zest
  • 2 teaspoon fresh lime juice
  • ¼ teaspoon fine sea salt, plus some for sprinkling 
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Pinch chili powder or chili flakes 
  • ½ seedless melon of choice, cut into spears
  • 1 mango, cut into strips or spears 

Combine sour cream, lime zest and juice, salt, coriander and cumin. Whisk well and chill for 30 minutes. 

Just before serving, sprinkle fruit spears with chili powder or chili flakes, depending on your heat tolerance. Serve spears with lime crema.

Roasted Muskmelon or Cantaloupe Seeds

This recipe is a lovely lesson in using parts of the fruit we usually compost. Use your favorite spices, herbs, oils, and vinegars to experiment with flavor! 

  • 2 ounces (about ¼ cup) of seeds (a ripe cantaloupe with yield about one ounce)
  • 1 ½ teaspoons sesame oil
  • 1 ½ teaspoons tamari or soy sauce, plus extra for drizzling

Rinse and drain the seeds, separating out any pulp. Let dry for at least an hour, preferably overnight.

Heat oven to 320°F. Line a baking sheet with parchment paper. Mix soy sauce and sesame oil together in a small bowl and whisk to emulsify. Toss the seeds with the mixture.

Place as a single layer on the baking sheet and lightly drizzle with soy sauce. Roast seeds for about 20 minutes, until they turn golden. Cool completely before eating. They’ll get crunchier as they cool – don’t worry! 

Watermelon Rind Quick Pickles 

Pickled watermelon rind is both acidic and slightly sweet, so it’s great with rich, fatty foods like cheese or steak. It’s also fantastic alongside roasted or grilled meats. They’re great on their own too: set the jar on the table by your other BBQ side dishes at your next cookout.

  • 8 cups sliced and peeled watermelon rind (2 inch x 1 inch pieces will work)
  • 6 cups water
  • 1 cup salt
  • 4 cups sugar
  • 2 cups white vinegar
  • 2 cinnamon sticks, plus more for jars
  • 1 teaspoon whole cloves
  • 1 teaspoon whole peppercorns

Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.

In a Dutch oven, combine sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks.

Carefully ladle hot mixture into glass jars with well fitting lids (anything like a mason jar will work). Add a cinnamon stick to each jar. Allow to come to room temperature and screw on bands until fingertip tight. Place jars in the fridge for at least 6 hours to pickle. Keep in the fridge after opening as well.

Grilled Watermelon Gazpacho 

Gazpacho is a cold soup traditionally made with summer produce and served during hot August afternoons. This version uses grilled watermelon, tomato, cucumber, and jalapeño to impart deep, smoky flavor in this cooling, hydrating dish. 

  • 2 tablespoons olive oil, divided
  • ¼ seedless watermelon, cut into three 1½ inch thick slices
  • 1 large beefsteak tomato, halved
  • ½ English cucumber, peeled and halved lengthwise
  • 1 jalapeño pepper, seeded and halved lengthwise
  • ¼ cup plus 2 tablespoons diced red onion, divided
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lime juice
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon black pepper
  • 1 small ripe avocado, peeled, pitted and diced

Toss 1 tablespoon olive oil with watermelon slices, tomato, cucumber and jalapeño. Grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes per side. This step can be done under the broiler as well. Remove from heat, reserving one watermelon slice.

When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add ¼ cup onion, vinegar, lime juice and seasonings. Blend in batches in a blender until smooth or use an immersion blender, adding remaining 1 tablespoon olive oil during the final minute of blending. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled or at least 2 hours. 

To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut the reserved grilled watermelon slice into wedges. Garnish bowls or glasses with wedges.

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Beer and Cheese for Hot Summer Days

Beer and Cheese for Hot Summer Days

Written by Sterling Carlton, DFC Owner and former Beer, Wine & Spirits Specialist

Ensuring the health of the environment, as well as that of the goats, is a priority for Cypress Grove and it shows in the decisions they make. Cypress Grove works with specialist small ruminant nutritionists to ensure the goats have the best balance in their diets. The goats are allowed ample space to roam and graze outside with freedom to move indoors as well. Cypress Grove has removed surrounding non-native and invasive vegetation in addition to leaving significant space on the parcel for a riparian easement that helps with flood mitigation, property maintenance, and supports more biodiversity.

Cypress Grove’s story starts in the 1970s when Mary Keehn chased down and wrangled two goats her neighbor graciously gave her. Eventually the herd grew and grew and Mary decided cheese was what would be done with the milk these goats provided. In 1983 Keehn journeyed to the center of the cheese world: France. In France she was able to try so many classic cheeses at the domaines that birthed them and learned from the masters of Brie, Camembert, and more. Mary returned inspired, opening Cypress Grove that same year. It was on the return flight that her inspiration manifested in a dream and the idea for Humboldt Fog was born. Perhaps in homage to the Morbier cheese it so closely resembles (right down to the gray-blue vegetable ash line in the middle), Humboldt Fog is made from goat’s milk as opposed to the classic’s cow’s milk.

Technically a goat milk Brie, Humboldt Fog is often mistaken for a blue cheese thanks to that grayish-blue line running down the middle of it. In truth it is simply vegetable ash that both represents the Humboldt County fog line and perhaps a bit of a play on the Morbier cow cheeses which hail from the Doubs and Jura in France. Aromas of yogurt and lactic dairy notes as well as a faint mold dominate the bouquet, whilst sour cream and citrus present on the flaky crumbly textured cheese that is nestled under the cream line next to the rind. The bloomy rind is more mild than some other strains leading to a bright, salty, slightly lemony cheese that is delightful for summer snacking boards.

To pair with this masterpiece of a cheese we have, on recommendation from Center Store Specialist Charlie, the Brasserie Dupont Foret Organic Saison. With history dating back to 1759 when it was a simple farm, Brasserie Dupont became a farm-brewery in 1844 specializing in saisons. Saison, meaning seasons, is so called because the farmers produced these beers in the winter for consumption in the fields on hot summer days. The farm-brewery operation eventually came into possession of one Louis Dupont who tweaked the recipe for a saison and thus the Saison Dupont was born.

Foret is an organic offering from Dupont and boasts the claim of being Belgium’s first 100% certified organic beer.  The bouquet offers orange peel, coriander, lemon zest, grains of paradise, and some barnyard funk typical in many saisons. Citrusy palette with full flavor, high acid and a nice funky spice on the end make this a fantastic pairing with Humboldt Fog. The salt and acid of the cheese play off the acid and spice in the beer and the carbonation helps cut through and refresh the palate after a big bite of Fog. All in all this pairing is perfect and not too heavy for a hot day of relaxation or a nice easy picnic. Add some cured meats, cornichons, and perhaps some pickled veggies and you have a simple charcuterie board with a beer to pair with a slow, hot day.

Find Humboldt Fog at the Cheese Counter for $29.99/lb

Find Brasserie Dupont Foret Organic Saison in the Beer Cooler for $12.99/750 mL plus tax.

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5 Low Energy Use Recipes

The U.S. Department of Energy estimates that cooking alone generally accounts for 4 to 5% of total home energy use, and this figure doesn’t include the energy costs associated with refrigeration, hot water heating, and dishwashing. Added together, these costs mean that as much as 15% of the energy in the average American home is used in the kitchen.

However, two of my favorite ways of cooking just so happens to help conserve energy: Cooking in big batches (4-8 servings per meal) and/or having little to none cooking involved (oven, stovetop, slow-cooker, etc.), while still maintaining a filling, nutrient-packed meal.


Here are some of my favorite, low-energy use recipes:

Overnight Buckwheat & Chia Seed Pudding (vegan)- 6 Servings

2½ Cups Dairy-free Milk

½ Cup Chia Seeds

4 Tbsp Raw, Hulled Buckwheat

2-4 Tbsp Maple Syrup (to your likeness)

Optional Serving toppings

Fresh/Frozen Fruit

Hemp Seeds


Nut Butter




  1. In a mixing bowl add dairy free milk, chia seeds, buckwheat, and maple syrup. Whisk to combine.
  2. Cover and refrigerate overnight (or at least 6 hours). The pudding should be thick and creamy. If not, add more chia seeds and/or milk, stir, and refrigerate for another hour or so.
  3. Enjoy as is, or top/layer with the optional toppings!

Leftovers can be stored in the fridge for up to 5 days.

Salmon and Kale Caesar Wraps-

6 servings

7 Cups shredded kale

¾ Cups shredded parmesan cheese

3/4 Cup Caesar Dressing (Recipe below)

3 (6 oz.) Cans Wild Salmon, Drained (or you can cook your own salmon prior)

6 Large Flour Tortillas (sub Casava or Chickpea tortillas for more protein/fiber)


Ingredients for Cesar Dressing

2 Cloves minced Garlic

2 Tbsp fresh lemon juice

1 Tbsp Extra Virgin Olive Oil

1 Tsp Anchovy Paste

2 Tsp Worcestershire sauce

½ Cup Plain Greek Yogurt

1 Tsp Dijon Mustard

¼ Cup Grated Parmesan Cheese

½ Tsp Fine Sea Salt

¼ Tsp Ground Pepper

1-2 Tbsp Water (as needed, to thin)

Add all ingredients, besides water, to a blend and mix for a few seconds. Slowly add waterto blender and mix until you get a consistency that you like.


  1. Shred salmon using a fork. Set aside.
  2. Place the kale, parmesan, and caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Toss in shredded Salmon to combine.
  3. Place 1 tortilla on a clean work surface. Spread a quarter of the filling to the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 5 tortillas. Serve immediately.

Leftovers can be stored in the fridge for up to 2 days.

Creamy Sesame Noodles (vegan)-

6 servings

8 oz. Brown Rice Udon Noodles

1 Large Cucumber, chopped or thinly sliced

1/2 Cup thinly sliced green onion

1/2 Cup chopped cilantro

1/3 cup chopped roasted peanuts or cashews(lightly salted or unsalted)

1 Tbsp Sesame Seeds (brown or white)

Sesame Dressing Ingredients

1/4 Cup Liquid Aminos

3 Tbsp Tahini

2 Tbsp Rice Vinegar

1 ½ Tbsp Maple Syrup

1 Tbsp Toasted Sesame Oil

1 Tbsp Fresh Lime Juice

1 Tbsp Minced Ginger

2 Tsp Minced Garlic


  1. Cook noodles according to package instructions then rinse in cold water to cool them. Set aside to drain.
  2. Whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
  3. Chop or thinly slice the Cucumber (remove seeds).
  4. Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine.
  5. Top with the remaining cucumber, green onions, cilantro, and chopped nuts. Garnish with extra lime.
  6. Enjoy right away or chill for 30 minutes before serving.

Leftovers can be stored in the fridge for up to 2 days.


Cashew-Curry Chicken Salad-

6 servings

2/3 Cup Greek Yogurt

4 Tsp Lemon Juice

4 Tsp Honey

1 Tsp Curry Powder

1/4 Tsp Salt

1/4 Tsp Garlic Powder

1/4 Tsp Pepper

1/8 Tsp Ground Ginger

3 Cups Cubed Cooked Chicken Breast

4 Celery Ribs, chopped

2 Medium Carrots, chopped

1/2 Cup Chopped Cashews


  1. In a large bowl, combine the first eight ingredients.
  2. Add the remaining ingredients, toss to coat.
  3. Serve as is, or make a sandwich. 

Leftovers can be stored in the fridge for up to 2-3 days.

Cold Lentil, Olive, and Cucumber Salad (Vegetarian/Vegan)-6 servings



2 Cups French Lentils

2 Cloves Garlic

2 Bay Leaves

1/2 Tbsp Mustard

1/2 Tsp Salt

2 Tbsp Rice Vinegar

6 Tbsp Extra-Virgin Olive Oil

2 Medium Cucumbers, chopped into 1/2-inch pieces

1 Cup Pitted Kalamata Olives, chopped

3/4 Cup Mint, chopped

1 Cup Ricotta or Feta cheese (leave out or sub with vegan cheese to keep recipe vegan)



  1. Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes.
  2. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold.
  3. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified.
  4. Combine the lentils, cucumbers, olives in a large bowl. Pour over the vinaigrette and toss to evenly coat.
  5. Top with mint and ricotta or crumbled feta just before serving.

Leftovers can be stored in the fridge for up to 2-3 days.

Find all of the ingredients for these recipes at your Davis Food Co-op!

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What to Drink with August’s Cheese of the Month

What to Drink with August’s Cheese of the Month: Nicasio Valley Locarno

Written by Sterling Carlton, Beer, Wine & Spirits Specialist

Nestled in the beautiful Nicasio Valley of Marin County lies a sprawling pasture. Green and lush, the valley is full of life and the sweet smell of dairy cattle floats through the air. The pasture is Nicasio Valley Cheese Company’s 1,150 certified organic acres where they raise dairy cattle and chickens.  The Lafranchi family have been stewards of this pasture, farming sustainably and raising dairy cattle, since 1919, when Fredolino and Zelma Lafranchi left their home in Maggia, Switzerland. They are one of the very few small scale family dairies to survive the last several decades of upheaval in the dairy industry. 

The drive to the creamery is an easy one and quite beautiful along Lucas Valley road. The last bit of the drive takes you through a lush grove of towering trees. It’s a fairly unassuming facility. So unassuming that I drove past it on my first go as the sign on the road declaring “organic cheese tasting” took me a bit by surprise. 

The dairy has been producing 100% certified organic milk since 2012 and the cheese, being made from an incredible base product, is of exceptional quality as well as delicious. The seed of cheese making was planted by Fredolino and Zelma’s son, Will Lafranchi, who traveled back to Switzerland to learn about cheese from his ancestors’ homeland. His dream was realized after his death when Nicasio Valley Cheese Company opened their doors in 2010. The family has a distinct appreciation for the cheese of their homeland and they present products of the highest quality.

The Lafranchi family achieves this quality through thoughtful management of their pasture from which their roughly 400 dairy cows derive a large amount of their calories for at least 120 days out of the year, a requirement for certified organic pasture-raised cows. The ranch is also home to over 3,000 chickens that produce equally high quality free range eggs. The Lafranchi’s maintain healthy pastures by rotating their herds through different sites and utilizing a significant onsite composting program. This compost program, in conjunction with the thoughtfully managed grazing regime of the ruminant animals, helps create incredibly healthy soil in the pastures and high biodiversity, leading to healthy cows and delicious cheese. Rick Lafranchi, the second eldest of the six Lafranchi siblings, explains it this way: 

“…this region is regarded as having some of the richest pasturelands in the world. Conventional milk production isn’t as viable an option in Marin as organic is because it’s all pasture based. That went hand in hand with us developing an organic cheese company.”

Of their more than half dozen offerings, one of our favorites was brought to market in 2016: Nicasio Valley Cheese Company Locarno Brie, a creamy brie aged for at least 5 weeks. A tangy, firm center is sandwiched between a cream layer just beneath the rind that turns to an oozing heap of delight as it warms or matures. Pair a smear of this beautiful cheese on a Walnut, Honey, and EVOO cracker from The Fine Cheese Co. out of England. The combination of the creamy, lactic sweetness of the dairy intermingling with every crunchy bite transforms the cracker into an almost graham cracker like flavor that compliments the cheese perfectly.

I also have two wines I dutifully tasted along with the Locarno. I opened the 2019 Avni Chardonnay and the 2018 Avni Pinot Noir from Lingua Franca in the Willamette Valley.

Founded in 2012, Larry Stone set out to ensure the vineyard was taken care of using the most sustainable agricultural practices they could manage. The use of low impact, biodynamic, and no till farming was only improved through collaboration with one of the heroes of the regenerative ag movement within the wine industry, Mimi Casteel. Permanent cover crops are kept in the vineyards which encourages all kinds of wildlife such as owls, hawks, foxes and coyotes to naturally mitigate pests. Originally planning to only sell fruit, Stone was encouraged to make his own wines by one Dominique Lafon of Burgundian fame (when Lafon thinks you need to make your own wine because you have an exceptional site, simply put, you listen).

The Chardonnay always starts off a little bit closed on the nose. As it opens up, you’ll find layers of lemon citrus, grapefruit, pear, baking spices, with a slight mineral edge and oak in the background. It’s a lean Chardonnay with racy acid and orchard fruit characteristics that play nicely with the creamy richness of the Locarno cheese. 

The Pinot is similarly lean and taught. It is a laser focused wine with aromas of red cherry and blackberry fruit, wet rocks, and forest floor all backed up slightly by an edge of oak and fine grained tannins. Here the fruity aspect plays nicely with the cheese and the acid again functioned to help cleanse the palette and bring me back for another bite. 

Nicasio Valley Cheese Company has a host of other delicious cheeses as well as pasture raised eggs and a nice little house you can stay at on the property that is just a short drive away from Point Reyes Station. Be sure to stop by the cheese shop for some eggs and ask their very knowledgeable and cheerful cheesemonger, Melisa, for some of her favorite cheeses.

Find Avni Wines and Nicasio Valley Locarno at your Co-op.

Nicasio Valley Cheese Co. Organic Locarno Brie is 10% off during the month of August.

2019 Lingua Franca Avni Chardonnay $29.99/750 mL

2018 Lingua Franca Avni Pinot Noir $29.99/750 mL

Questions? Feel free to ask our Specialty Department experts! Cheesemonger LaShundra and Beer, Wine & Spirits Specialist Sterling can be found in their departments most days.

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Chianti & Kanaal

Chianti & Kanaal

A wine and cheese pairing

Written by Sterling Carlton, Beer, Wine & Spirits Specialist 

Salty, sweet, crunchy, butterscotch-y, cheesy goodness. Is it Parmesan? Gouda? Neither; a Proosdij (PROUS-day) coming in at up to 45% fat by dry weight, just under the 48% dry weight fat content required for true Gouda, which it resembles closely.

Kaaslands Kanaal from Holland, the Proosdij in question, is a semi-firm to firm washed curd cheese similar to Gouda in many respects. Slightly nutty and aged from 20 to 40 weeks this cheese develops aromas, flavors and textures very similar to Gouda, right down to those little crunchy tyrosine crystals that develop as they age, offering a nice little pop of flavor. 

The history of this cheese is a criss-crossing of cultures. In the early 1500s, a Roman Catholic Priest from Italy was living in the territories east of the Netherlands. His name was Proosd. He missed the cheeses from home and so taught the farmers raising cattle under his jurisdiction to make cheese the way they made it in Italy. What they came up with was essentially a cross between Gouda and Parmigiano Reggiano; no one would blame you for mistaking a blind bite for either.

One of my favorite pairings for the 40-week-aged Kaaslands Kanaal we carry is the Castellare di Castellina Chianti Classico. This is a far cry from the old image of the pale, weak, albeit quaffable plonk carried in those straw-wrapped liter bottles. The wine, from the Classico designated area of the Chianti DOC in Tuscany, is predominantly Sangiovese with several other native vines blended in. In an attempt to stay true to the traditional classic formula, they abstain from using Cabernet Sauvignon and Merlot which are usually permitted in small quantities to add color and structure to the blend. 

The estate occupies 80 hectares, of which 20 are committed to olive trees, with yields kept very low to maintain fruit quality and concentration. As for the grapes, they have selected clones of Sangiovese they believe to be 1. best suited for their hillside vineyards sitting at an average altitude of 370 meters above sea level and 2. for offering acid and structure. Additionally, they abstain from the use of chemical intervention of any kind in the vineyards out of a desire to work with and respect for the land. This core value is reflected on their labels which carry a different image of a bird  each year. Each featured bird is becoming increasingly rare as a result of poor human agricultural practices.

The wine is expressive on the nose with tart red fruits like raspberries and dusty tart cherries; flowers and a subtle herbal quality, like rosemary, underpin the fruit. On the palette it is tart red fruit with moderate tannins (that astringency you get along the gums from red wines) and fresh, lively acid. This helps to balance and cut through the rich lactic character of our Kaaslands Kanaal. A sip harmonizes with the saltiness of the Kanaal so well, you’ll be back for another bite and sip, another bite and sip, and on until you need to go back to the Co-op for more. A truly mouthwatering pairing that the only remedy for might be another bite of cheese.

Find Castellare di Castellina Chianti Classico on Aisle 15 for $26.99

Save 10% when you buy 6 or more 750 mL bottles of wine! 

Find Kaaslands Kanaal at the Cheese Counter for $21.99/lb 

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5 Plastic Free DIY Recipes

makeup remover

-Glass Jar, with Sealable Lid

-2 Cups Filtered Water

-1-3 Tbsp. Jojoba Oil

-1 Tbsp. Alcohol-Free Witch Hazel

**Optional- 15 drops of essential oils (rose, lavender, & chamomile are great for sensitive skin)

Add all ingredients to a mason jar, or any glass reusable jar you have available and shake the mixture. Apply a quarter-sized amount to a reusable round and apply all over your face. Can be gently used over eyes.

Shake the jar before each use.  

All-Purpose Citrus Cleaner

-2 cups worth of peeled Citrus (Orange, Lemon, or Grapefruit. You can use more than one type if you’d like/have it)

-2 cups of White Vinegar

-2 cups of Water

-1 teaspoon of Castile Soap

-Mason Jar or Glass Spray Bottle

1. Add citrus peels and vinegar to a sealable jar. The citrus should be at least half full of the jar. Add vinegar (It should fill the whole jar. Add more vinegar if need be).

2. Seal the jar with a lid. (Avoid a metal lid, if possible, as the vinegar can corrode the metal)

3. Let this infuse for 2-3 weeks.

4. Once it has infused, strain the vinegar, discarding the peels and place the vinegar into a glass spray bottle. (If you have any leftovers, the vinegar mixture can be stored in a sealed jar, in a dark, cool spot.)

5. Add the water and castile soap.

6. Shake the bottle once all ingredients are in the spray bottle.

Shake before each use.


1 cup Filtered Water

1 Tsp Baking Soda

10 drops Tea Tree Essential Oil

10 drops Peppermint Essential Oil

1 tsp of Xylitol or Stevia

Combine all ingredients to a jar and shake.

Shake jar before each use.

         **Never swallow the mouth wash, always spit out.


Bentonite Tooth Paste

2 Tbsp Bentonite Clay

4 Tbsp Filtered Water

1 Tbsp Coconut Oil

1/4 Teaspoon Stevia or Xylitol

1/8 Teaspoon Sea Salt

10 Drops Peppermint Essential Oils

5 Drops Clove Essential Oil

1. Mix powdered clay with water in a small, non-metal bowl, with a non-metal spoon (metal causes the clay to be less effective).

2. Add remaining ingredients and mix until well blended.

Store in a sealed jar, in a cool spot.

Bug Repellent

-8 drops of each Essential Oil:  Citronella, Lemongrass, Rosemary, Eucalyptus, & Mint.

– 2 oz of Alcohol-free Witch Hazel

– 2 oz of Water

Add all items to a glass spray bottle, shake, and you are ready to go! Shake bottle before each use. Apply liberally, avoiding eyes.

Find all of the ingredients for these recipes at your Davis Food Co-op!

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What to Drink with July’s Cheese of the Month

Written by Sterling Carlton, Beer, Wine & Spirits Specialist

Our July Cheese of the Month, Toma Provence, comes from one of our favorite California creameries, Point Reyes Farmstead Cheese Company. Tobias Giacomini arrived in the United States in 1904 with dreams of farming California’s fertile soil. In 1959 his grandsons, Bob and Dean Giacomini, bought dairy land nestled in Tomales Bay and started running cattle to sell milk to local creameries. The first wheels of Original Blue from Point Reyes Farmstead and Cheese Company rolled out in August of 2000 marking California’s first classic style blue cheese. The rest is history. 

Now the creamery is certified woman owned, run by the daughters of Bob and Dean. And they place sustainability  high on the list of priorities at Point Reyes. Decisions are made based on what is healthiest for the cows in pasture and what is best for the land. Point Reyes recycles water and captures methane to power roughly half of the farm’s operations. They carefully manage their pastures to ensure soil, air, and water health by minimizing erosion and farming for carbon sequestration. You can read more about sustainability at the farm here.

Now, to the cheese. Toma Provence is a delicious and rich semi-hard cheese. Already rich in texture with a buttery characteristic and mild lactic notes in the bouquet, the added herbs de Provence bring a nice level of complexity and character to the cheese. The blend of herbs consists of rosemary, basil, marjoram, wild thyme, and savory. It’s a standby for summer gatherings where crisp Rosé and Sauvignon Blanc flow freely. 

Well, for me and this cheese there were no free-flowing Rosé parties to be had. Instead, I made my way to the pool armed with a baguette, olives, some cured meats and a thick wedge of Toma Provence whilst juggling a couple wines I was eager to knock back. 

I started with bubbles because, well, bubbles. The bottle that day was a beautiful Crémant de Limoux from Faire La Fête. A rough translation of the name means “to celebrate” or “to have a party” and a party it is once you pop the cork. Limoux is a historic region located in the Languedoc province in the south of France. Although Champagne gets all the credit for sparkling wine, the vignerons in Limoux were bottle fermenting sparkling wines for years while the monks in Champagne were still wearing armor into the cellars trying to figure out why corks were popping each spring.  

On the nose it is expressive, once you get past the bit of sting from sniffing a carbonated beverage too aggressively. Baked granny smith apples, candied lemon and ginger notes with bready, yeasty notes subtly support everything. The crisp acid helps to cleanse the palate after a bit of the Toma while the slight breadiness of the wine compliments the buttery, lactic flavors in the cheese. The herbs are subtle and just mingle with the apple on the palette, drawing out to a delicious and long finish. Needless to say, I am a fair fan of bubbles, and the Faire La Fête Crémant de Limoux paired with some Point Reyes Toma fits the bill.

 The second bottle of my wine and cheese bacchanal was a lovely Rosé of Pinot Noir from the village of Sancerre in the Loire Valley, France. This bottle actually comes from the commune of Bué, a bit to the west and south of the town of Sancerre. Domaine du Carrou from Dominique Roger is made from Pinot Noir farmed at 350m, at the highest point in all of Bué. That altitude, along with the clay limestone soils, are ideal for growing this cool climate Pinot. The farming is thoughtful and intensive as herbicides and pesticides are never used and grapes are always harvested by hand to maintain their integrity. The grapes are direct pressed leading to a light blush pink wine and the juice is fermented by indigenous yeast in stainless steel tanks. The care in the winery and vineyard shines through on the nose with aromas of crunchy red berries and grapefruit zest. The palette is saline and tight and cuts through the creamy fat of the Toma like a razor. The berry and citrus characters mingle with the Provençal herbs making this a really enjoyable pairing experience.  

Toma Provence is July’s Cheese of the Month. Find it at the Cheese Counter for 20% off all month. 

Domaine du Carrou Rosé of Pinot Noir is on sale for $19.99 (reg. $23.99) and Faire La Fête Crémant de Limoux is on sale for $21.99 (reg. $24.99) now through 7/26. 

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