Brown Sugar Tart
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada. Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very…
In French Canada, Tourtiere, a wonderfully rich pork pie, occupies a place of honor that’s likely unmatched by any other dish. It is served ubiquitously on Christmas Eve. This holiday party even has its own name: “Reveillon“. In French the word means ‘awakening’. This midnight…
It’s National Ranch Dressing Day
And it’s time to do over the Ranch!
The number one choice in Salad Dressing in the USA is, of course, Ranch! It’s the one that’s so versatile, it finds its way onto everything from baked potatoes – a personal favorite of ours—to pizza! And who hasn’t coaxed a child to eat all manner of good-for-you vegetables dipped into its luscious creamy-onion-y goodness. But hark! There’s a new Ranch in town and it’s better than ever!
Field + Farmer’s Ranch Dressing has arrived. And it’s a step way above ordinary Ranch! Little did we know that the Ranch we’ve been buying is loaded with additives, gums, preservatives and oh-no! sugar! Field + Farmer wouldn’t dare do that! It’s 100 percent plant-based, Non-dairy, non-GMO, Gluten-free, allergen-free and zero percent sugar! And need we tell you how great it tastes!
The story begins in an indoor urban farm. Called Farmed Here, it grew greens and herbs for the Chicago area. An early local food leader, Farmed Here started using leftover basil to make salad dressing and as a way to reduce waste. That dressing was a huge hit and Farmed Here shifted focus from growing to creating fresh, clean-label, plant-based products. Three years ago they changed their name to Field + Farmer.
So next time you want to coax a lot more flavor out of everything from arugula to zucchini, do it with Field + Farmer. It’s MRSP is 6.99 and it’s worth every dime. Go to https://fieldandfarmer.co/pages/where-to-buy and find out where to find it near you.