In this issue

• Redwood Hill Farm Camellia
• Chasing Venus
• Julie’s Organic Ice Cream
• Shallots Cooking School
• Dr. Liz – The “Other” White Milk

Farm-Fresh Cheese

Take a little of the farm home with you with Redwood Hill Farm’s Camellia Goat Cheese. With a mild, buttery flavor and firm texture when young, this cheese becomes softer and more complex with age — it’s fully ripe when the center is soft to the touch (like a ripe peach). Enjoy this multiple award winner at room temperature, paired with a great Sauvignon Blanc like our featured Chasing Venus. You can also use it to make our Redwood Hill Farm Camellia appetizer.

Chasing Venus

When Captain Cook set out on his famous voyage in 1769, everyone thought he was charged with a very specific, if slightly odd, task: to track the planet Venus as it passed across the disc of the sun. History would later remember Cook for his discovery of Australia, but at the time, his true mission to find the elusive Southern Continent was kept secret. The rest of the world just thought he was out chasing Venus.

Skip to more than 200 years later, where we invite you to try the whimsically named Chasing Venus, made in New Zealand. With aggressive, pungent notes of grapefruit and gooseberry, this Sauvignon Blanc represents what New Zealand does best — and it pairs perfectly with this week’s featured recipe!

Organically Delicious

Sample Julie's Organic Strawberry Ice Cream and you’ll see why we swear by this 100 percent preservative-, pesticide-, and additive-free dessert, made with certified organic cream and organically grown strawberries.

Take a Class at Shallots

Did you know Nugget Markets runs our very own cooking school out of our store in Vacaville? Browse our entire calendar of cooking classes, or sign up for our featured course:

Paella: The Classic Dish of Spain 20905

Instructors: Tony and Lisa Sierra
Tuesday, April 8, 6:30 p.m., $49

Take this class and you will learn to make not only a classic paella but a complete Spanish dinner.

Menu:

• Tortilla Espanola (Spanish Omelet)
• Ensalada Mixta (Mixed Green Salad)
• Paella de Marisco (Seafood Paella)
• Flan (Custard with Caramel Sauce)

Fresh to Market
April 2, 2008
Volume 2, Issue 7

We hope you enjoyed reading this issue of Fresh to Market. Fresh to Market is a free, bi-weekly email publication of Nugget Market, Inc.

Strawberries and Cheese Galore!

Featured Video: Discover our Specialty Cheese Department

Did you ever wonder how those huge wheels of cheese you see at Nugget become the delicious morsels that practically jump into your grocery cart? Take a tour of Nugget’s Specialty Cheese Department, where you’ll meet Kaelynn Medbery, Nugget’s executive cheese buyer, and find out about our more than 350 varieties of hand-selected, hand-cut, and truly quite delightful cheese.

Featured Recipe:

Mixed Greens with Strawberries and Goat Cheese

Recipe by: Nugget Market chef Jeff Clark

Usher in bright spring afternoons or evenings with this delightfully simple salad.

PB&J Goes Gourmet

Take this childhood favorite sandwich to the next level with our more sophisticated version (but don’t worry, the kids will love it, too — if you’re willing to share). Our PB&J is made with Hero Strawberry Preserves, Naturally More Peanut Butter and, of course, fresh sliced California strawberries on traditional-style bread – Orowheat Country Buttermilk.

Health Notes from Dr. Liz:

The “Other” White Milk

It may sound strange in America, but in many parts of the world, goat’s milk is actually preferred to cow’s milk. Rising in popularity here in the U.S., many people wonder if the goat variety offers any benefits over cow’s milk. Since cows and goats are both mammals, their milk is similar on many levels, but there are some differences that may offer advantages to some milk drinkers.

• Goat’s milk is slightly lower in lactose, the sugar in both types of milk. People who are lactose intolerant (who can’t digest this sugar) may find they can tolerate a bit of goat’s milk.
• Goat’s milk has a slight edge in calcium content, but both are excellent sources providing at least 30 percent of the daily value for this vital mineral.
• The proteins in goat’s milk have been shown to be less allergenic than cow’s milk. While a true allergy to cow’s milk protein is not common, for those who suffer, goat’s milk may provide a nutritious alternative.
• Goat’s milk is slightly higher in fat, but the form of fat differs from cow’s milk and may be more tolerable for the intestinal tract to digest.

Keep in mind that goat’s milk should not replace infant formula – check with your pediatrician about giving goat’s milk to your infant under one year of age.
—Liz Applegate, PhD