July 25, 2010-Being A Good Neighbor

No matter where you find yourself it is all about relationships. You and family, you and friends, you and nature, you and you etc. At the Hillsdale Farmer's Market it is no different. The start of the market is like the first day at school, there are the friends from previous years and then all the new kids. Groups form and disband but about mid-term you develop a sense of the kids in your group and start to really get to know one another.

After a 2 year hiatus, River Wave Foods was fortunate enough to be given space at the Hillsdale 2010 market. At the beginning Eamon moved us around a bit but eventually we regularly found ourselves next to Blossom Vinegars. We could not have asked for a nicer neighbor. A beautiful booth and good company. During the slow periods the vendors chat, getting to know one anothers products, listen to weekly reports of market successes and trials. Most of us are entrepreneurs, in the midst of developing our businesses and making a life. The support and encouragement that we gain from each other is vital in keeping our sails full and our vision focused. There are many difficult things in building a food business but one of the nicest perks is the people you meet along the way. Thank you Connie and Jessica for being such great neighbors.

Vancouver's Farmer's Market July 24, 2010-Celebrate The Moment

The Vancouver Farmer's Market has been a wonderful venue for River Wave Foods. With open arms the market has welcomed us, the market mangers have been great and the market patrons have been enthusiastically receptive, but none more than Mr Joel Slaughter who came by the booth last Saturday. With his crazy balloon hat he declared to all that River Wave Foods Tapanui Tapenade was "the best thing at the Vancouver Farmer's Market". There could not have been a better endorsement. It happened to be Mr Slaughter's birthday so to commemorate the occasion a picture was taken and the promise of a blog. It was just about noon and 2 more hours remained until the close of the market. Normally the last two hours are slow and long but the energy and pure joy that Joel shared was contagious and carried us through that day and continues to be a special shared moment where we all smiled just because....

Summer 2010...finally

July 4, 2010

After a winter that seemed to have no end summer has arrived and is making up for all those un-summer-like days in June and July with record breaking heat. Northwest folklore says that summer does not arrive until July 5th and then only after the winter gods of wind, rain and cold have been appeased with a gift . A gift that will seamlessly transition winter's dark, cold hardness into the sweet, colorful languid days of summer.

The weather was overcast and in the 60's at Sunday's July 4th Hillsdale Farmer's Market. For the market vendors and managers the fact that it was not raining was promising. Knowing that the gods were awaiting their annual offering and ever hopeful that summer was just around the corner the HFM crew conceived the perfect gift but before the gift could be presented its worthyness would have to be determined. The vendors of the market were called upon to test the gift and it was sampled by all. Eamon and his family of volunteers dished out the most wonderful, colorful red, white and blue ice cream sundaes ever seen in the PNW and it was agreed that this would be the offering that would surely bring forth sun and warmth. The perfect ode to our nation's independence and the blend of both sweet and cold the essential elements of summer and winter. But perhaps the gift was too perfect, the effects too powerful and by Wednesday temperatures had risen into the 90's and by Thursday we saw 100 degrees. But yes, summer has arrived. Thank you Eamon!

PS: for those of you that wondered what happened to spring, spring in the NW is usually just a tapering off of winter

The Face of River Wave Foods

June 7, 2010

After a long weekend of farmer's markets a package was received on Monday that revivified the focus and belief in what it is I am doing. River Wave Foods had taken out an 1/2 page in the Summer 2010 edition of edible Portland. It was a spendy decision but things seemed to come together in terms of creative ideas, collaborative elements and timing so the money was spent and the ad was created. The edible Portland magazine is a colorful, informative magazine that features local growers/farmers/producers of food, local food businesses and seasonal recipes that conjure up visions of fabulous mouthwatering meals and memorable dining experiences. As I leafed through the thick never opened pages I cleared my mind of expectations so that I could view our ad with a "beginners mind". On page 42 there is was. The River Wave Foods ad projecting a rich simplicity that reflects the very nature of our products. No matter what the impact of this ad I am pleased. River Wave Foods now has a face and a sense of self that continues to grow and develop.

Berriyaki Vinaigrette

Ingredients

• 1 cup seasoned rice vinegar
• 1/8 cup olive oil
• 3 T River Wave Foods Berriyaki Sauce


1. Place all ingredients in a jar
2. Clover with lid
3. Shake vigorously until ingredients are thoroughly mixed

Serve With
Mixed greens, goat cheese, fresh berries, thin slices of red onion and candied nuts
Grilled Steak Arugula Salad- arugula, thin slices of steak, red onions

Thai Cole Slaw with Jumbo Grilled Shrimp

Ingredients:
• 3 cups finely shredded cabbage
• 1/3 cup each of julienne Red bell pepper, Carrots, Celery, Red Onion
• 12 grilled jumbo shrimp
• ½ cup crushed unsalted dry roasted peanuts
• 6 sprigs of fresh cilantro

Dressing:
• 1 cup seasoned rice vinegar
• 3 T My Thai Gourmet Sauce

1. Combine the dressing ingredients in a glass jar. Seal the lid and shake vigorously until emulsified, about 20 seconds.
2. Drizzle dressing over cabbage and julienne vegetables and toss. Garnish with grilled jumbo shrimp, peanuts and cilantro sprigs.

Tapanui Tapenade Torte

Ingredients:
1- 6 oz jar of River Wave Foods Tapanui Tapenade
1-8 oz brick of cream cheese
1- 5 oz round of Boursin cheese
1 cup walnuts
4-5 T brown rice syrup (you can also use regular or brown sugar)
1 sprig of fresh rosemary or thyme
Crackers and/or slices of apples and pear

1. Place cream cheese and Boursin cheese in food processor. Blend together until cheeses are evenly mixed
2. With a non-stick spray, coat the inside of a 4” wide X 2-3” high round mold (an 8 oz deli tub works well)
3. Take ½ of the cheese mixture and ½ of the tapenade and alternate layers starting with the cheese. You should have 2 layers of each. Refrigerate for at least 2 hours.
4. When time to serve invert mold and place torte on plate. Cover with candied walnuts* and garnish with fresh herb. Serve with crackers and fruit.

*to candy nuts: lightly toast walnuts in a cast iron skillet on low flame. Add syrup and stir constantly for 3-5 minutes. Place candied nuts on foil or wax paper and allow to cool. Crush into smaller pieces

Argentinean Pizza with Tomatoes and Cheese

Preheat oven to 350
Ingredients:
12 oz pizza dough
3 oz River Wave Foods Argentinean Chimichurri Sauce(1/2 jar)
10 oz grated cheese (a good mix : mozzarella, provolone and asiago)
1- large vine ripe tomato ( 1 ½ cup diced tomato)
2 T flour
1. Sprinkle flour over a smooth flat surface on which to work dough
2. Work pizza dou8gh into a rectangle approx. 9” X 6”
3. Brush Chimichurri sauce over entire pizza
4. Spread cheese and tomatoes evenly over pizza
5. Bake in over @ 350 for 12-18 minutes or until golden brown
6. Cut into pie shape of wedges