New Flavors!

• Goat cheese/caramelized shallot/herb
•  Vanilla/honey/cinnamon
• Red wine/shallot, Sriracha/Ginger
• Roasted garlic/Parmesan

Martha's Vineyard Wedding

Nourished was proud to help out with the "Menu" of a dear friends BEAUTIFUL Martha's Vinyard Wedding this past weekend! Ahh can still taste the quahog chowder. Thanks for including this "Galley Master" in the bunch!

First Flavors!

We have whipped up 4 compound butters; traditional Maître d'Hôtel Butter, Lemon basil, Chipotle lime and Anchovy caper berry. We are so excited to be offering these at farmer's markets this fall. Still pretty hot here in the desert, as you may be able to tell from the pics!

French Style Compound Butters

The Gals of Nourished are busy coming up with new flavor combinations for our gourmet FRENCH STYLE COMPOUND BUTTERS. The herbs used will come from our very own organic gardens. Get ready to elevate your home cooking with this easy and delicious culinary addition.

Compound butters (French: "Beurre composé") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

If Life Gives You Tomatoes...

Get a bumper crop of tomatoes this year?

Have you made your own tomato sauce?

Enjoy the process, your sauce will be unlike any jarred variety!

Strawberry Patch!

The June Strawberry crop is popping up at Vie Farms. Here's an idea for you or the kids-a quick Freezer Jam. Take the bother out of making jam (just crush fruit, add sugar, pectin, and freeze). Tastier and healthier than conventional jam

, since the uncooked fruit retains its fresh flavor and you use much less sugar.

Balsamic Strawberry Freezer Jam

1/2 cup balsamic vinegar
6 cups strawberries, halved
1/2 teaspoon sea salt
2 cups sugar
5 tablespoons real fruit instant pectin

1. Place vinegar in a small saucepan and bring to a low boil. Cook over medium-high heat to reduce by half to about 1/4 cup. Set aside to cool.

2. In a large bowl, combine vinegar, strawberries, and sea salt. Mash with a potato masher just until strawberries start to release juice but are still in large chunks. In a separate bowl, stir sugar and pectin until well blended. Add to strawberry mixture and stir for 3 minutes until sugar dissolves.

3. Pour into clean jars or freezer containers, leaving 3/4 inch of space at top to allow jam to expand in freezer. Store refrigerated for up to 3 weeks or in freezer for up to 1 year. Thaw in refrigerator when ready to use.

Makes about 6 (8-ounce) jarshttp://www.organicgardening.com/cook/freezer-jam

Welcome Rocco!

The Nourished Family's Newest Member!
Shelly, Sergio and big brother Sergi welcomed  

Rocco Vincent Vie born February 7th, 2012.  

7lbs, 14oz, 20.5 inches.

This gorgeous photo was taken at the Vie family farm by the fabulous Katina Patriquin http://www.katinaphotography.com