Mountain Rose Herbs - Summer Stories and Recipes 2019

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SPICE UP YOUR BACKYARD BARBECUES From smoked sea salt and rainbow peppercorns, to globally inspired small-batch seasoning blends, our spices are made with the freshest and most flavorful organic ingredients.

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Organic Pepper Powders from a Southwestern Farming Dynasty

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s we walk through broad, lush pepper fields under a wide but heavily overcast sky, there’s one element missing: heat.

Despite the region’s reputation for fearsomely high temperatures, we’ve encountered nothing but sweater weather since reaching our farm partners' fields in the New Mexico desert two months after summer’s peak.

While guiding us through his fields, our farm host Ed assures us that if the patterns of recent years hold true, this early cold snap could lift just in time for one more push of sunny skies. It’s hard to put much stock in such predictions when you’re calibrating your planting calendar to natural rhythms knocked out of time by climate change. If the cold persists and the frost sets in, an entire round of harvesting could be lost. Nevertheless, this multigenerational farming family does what growers have always done in the face of unforeseen natural adversity—hope for the best.

Ed and his kindred have amassed much field wisdom over the decades, enabling them to pick

When we reach a small cluster of buildings, Ed takes us to the large conveyor belt where material sorting begins. Bushels of harvested peppers are poured onto the belt, automatically removing some of the larger excess plant matter that has hitched a ride from the field. Further down the line, belt attendants sort through the material by hand, removing smaller plant detritus, ghost pods, and any sub-par peppers that may have slipped in with

This multigenerational farming family does what growers have always done in the face of unforeseen adversity—hope for the best. and choose the best solutions from more than a century of agricultural know-how. For example, the family has learned through countless rounds of crop collection that, when you want to maximize harvest quality, there’s no substitute for the traditional hand-picking method. That’s why two out of three of the farm’s annual pepper harvests are done by a crew of experienced hand-harvesters. Since the peppers on a given plant will ripen at different times, they are collected in three sessions spread throughout the year.

Human selection by skilled hands and eyes ensures that only healthy peppers at their peak are collected for processing, leaving others to mature for later collection.

We hop in Ed’s pickup for a ride to the farm’s organic processing facility not far down the road.

We pass pecan and cotton farms along the way, two of the area’s other top agricultural industries.

These popular crops are much more resource-intensive than growing hot-peppers, which are naturally pest-resistant and can be efficiently watered with drip irrigation.

the ripe ones. From there, the fresh peppers are dropped onto drying racks which, once full, are passed through drying tunnels. Temperature and duration will vary depending on several factors (like humidity and pepper variety), but a typical batch will take between eight and sixteen hours to meet our low-moisture specifications.

Once the peppers are dried, they are removed from the racks and sent to another processing room where they are staged for roasting and/or further milling.

When we ask Ed what inspires his family to stick with this business year after year, he says it’s all about perfecting old skills while also finding new applications for established expertise.

Thanks to Ed and his family’s hardworking hands and relentless innovation, our customers can expect vibrantly colored and piquant chili pepper powders.

(Opposite page): Our farm liaisons visit the family that's been channeling the region's heat into their top-quality organic chili powders for nearly a century. (This page): The makings of our organic roasted red chili powder ripen in the fields, awaiting harvest by the hands of our skilled farm partners.

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TURN UP THE HEAT

From the mild kick of paprika or ancho, to the spicy heat from bird’s eye or habanero, our organically cultivated chili pepper powders will add depth to any dish. We especially revel in the flavorful and fiery punch they give to these flame-kissed recipes.

Vegan Stuffed Bell Peppers

Makes 4 servings.

INGREDIENTS

1 head organic cauliflower 1/4 cup organic olive oil* 1 Tbsp. organic turmeric root powder* 1 Tbsp. organic roasted red chili powder* 2 tsp. organic garlic powder, divided* 1 tsp. organic cumin seed* Organic ground black peppercorn* (to taste) Fine sea salt* (to taste) 16 oz. can organic black beans 16 oz. can organic corn 1/2 tsp. organic habanero powder* 1 cup chopped fresh organic parsley 4 large organic bell peppers (any color)

DIRECTIONS Heat a grill to medium. Pulse cauliflower in a food processor until pieces are finely minced. Transfer to large mixing bowl and toss with olive oil, turmeric, chili powder, 1 teaspoon garlic powder, cumin, pepper, and salt. Spread evenly on a baking sheet and bake at 375° F for 20 minutes. Rinse beans and corn in a colander, then place in a saucepan over medium heat. Stir in habanero powder, more salt and pepper, and a drizzle of olive oil. Cook until heated through, then combine with cauliflower and parsley. Slice off top of bell pepper and set cap aside. Gut the pepper of its seeds and ribs (white parts). Grill pepper shell and cap, turning every 2 minutes until all sides are charred. Fill peppers with cauliflower stuffing and enjoy as a light main or colorful side dish. Use leftover filling as a standalone side dish.

Spicy Grilling Oil

Makes 1 cup.

INGREDIENTS

1 cup organic olive oil* 1 Tbsp. dried organic minced garlic* 1 Tbsp. minced fresh organic parsley 1 tsp. organic chili flakes* 1 tsp. organic roasted red chili powder*

DIRECTIONS Place all ingredients in a pantry jar* and mix. Shake before each use. Perfect for marinades, basting, and as a finishing oil for vegetables, fruits, or your protein of choice. We also love it drizzled on fresh avocados.

Elote (Grilled Street Corn)

Makes 4 servings.

INGREDIENTS

2 cups organic mayonnaise 1 cup organic sour cream 1 1/2 tsp. organic ancho pepper powder* 1 tsp. organic chipotle powder* 4 organic limes, divided 1 cup chopped fresh cilantro, divided 4 large ears organic corn 4 oz. organic cotija cheese

DIRECTIONS Heat a grill to medium. Prepare sauce by combining mayo, sour cream, pepper powders, and the juice of one lime. Mix well, and then add 1/4 cup cilantro. Place corn on hot grill, turning every few minutes until roasted and slightly blackened on all sides. While hot, top grilled corn with sauce, cotija cheese crumbles, fresh cilantro, and freshly squeezed lime. *Offered by Mountain Rose Herbs.

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No-Bake Matcha Cheesecake

Makes 10-14 slices.

INGREDIENTS

8 oz. organic shortbread cookies 5 Tbsp. melted organic unsalted butter 2 tsp. organic lemon peel powder* 3 1/2 tsp. organic matcha tea powder, divided* 16 oz. organic cream cheese 1 cup organic granulated sugar 1/4 cup organic sour cream 1 1/2 cups organic whipping cream 2 Tbsp. organic lemon juice 1/2 tsp. organic vanilla extract

DIRECTIONS Place large, empty mixing bowl in fridge to chill. Prepare crust by combining shortbread, butter, lemon peel powder, and 1 teaspoon matcha in a food processor. Pulse until ingredients are blended into a fine, crumbly texture. In a 9-inch springform pan, press crust mixture into bottom and partway up sides. Refrigerate crust. For filling, use an electric mixer to combine cream cheese, sugar, sour cream, and remaining matcha. Mix until creamy, then set aside. In the chilled bowl, use an electric mixer to whip cream until stiff peaks form. Begin to fold the whipped cream into the cream cheese mixture while adding lemon juice and vanilla extract. Once evenly mixed, top crust with filling, spread evenly, smoothing with spatula. Refrigerate for at least 3 hours or overnight. Decorate with organic lycii (goji) berries*, roasted cacao nibs*, hibiscus powder*, or rose petals* for an eye-pleasing treat.

Iced Matcha Latte

Makes 1 serving.

INGREDIENTS

1 tsp. organic matcha tea powder* A few drops warm water 1 cup milk or vegan alternative of your choice 2 tsp. raw, local honey or agave syrup (to taste) Ice

DIRECTIONS Scoop organic matcha powder into half-pint glass jar and add a few drops of water. Using a traditional matcha whisk* or conventional kitchen whisk, stir to make a paste. Add more water as needed. Then add milk, sweetener, and a couple ice cubes. Secure lid onto jar, then shake to mix. Grab, go, and enjoy! *Offered by Mountain Rose Herbs.

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n a breezy hilltop on the island of Sicily, 15 minutes from the Mediterranean Sea, our fragrant oregano plants have gone to flower. Gaetano, our farm partner there, bends down and inhales their spicy fragrance deeply. Then smiles.

While many gardeners in the U.S. might think it heresy to harvest oregano after its tiny white petals begin to show, Gaetano is adamant that this is how it’s done in southern Italy. This culinary herb farmer likes to pick his oregano right after the plant blooms. He believes it’s then that the plant’s natural essential oils are at their highest, resulting in a more pungent and flavorful botanical. After harvest, the oregano is air-dried indoors in a light-proof room just steps from the field in which it was grown, ensuring the ambrosial herb has little time to degrade in the hot Italian sun. The scent of the dried oregano in this room is overwhelming—like being enveloped in your favorite pizzeria.

“The warm temperatures, rich volcanic soil, and

grapes. His father sold appliances to make ends meet while developing the land that Gaetano tends to this day. Tiziana, Gaetano’s sister, now runs the business side of the farm, while he focuses on innovation in the fields. All 22 hectares (about 54 acres) are certified organic.

“When you grow up in a family business, the business grows with you,” Gaetano said. “It becomes a part of your life, and you cannot ever

“We are what we eat, and I do my best to play a positive part in this small world.” position of the fields make our herbs the very best,” Gaetano tells us through a translator.

We tend to agree, and that’s why our team has traveled halfway across the world to witness Gaetano’s certified organic operation and the fields of fresh botanical bounty that will one day grace our customers’ spice racks.

This grower has revolutionized the cultivation of oregano on the island by perfecting his technique with incremental improvements season-after-season. While some oregano growers in the region harvest their plants four times a year, Gaetano will cut only once each June, with the exception of the first year after planting. It’s then, when the young shoots are quicker to regrow, that he’ll try for a second cutting in September. His yields may be much lower than other nearby growers, but he takes pride in knowing his oregano will be of the highest quality.

Gaetano caught the agricultural “bug” from his father, who planted the first oregano seedlings on the hillsides of this bucolic farmland in 1992. Their acreage had been in the family for generations before that, previously used for cultivating wine

give it up.”

Culinary herbs are Gaetano’s passion. After 12 years of perfecting oregano, his family augmented their offerings, now also growing sage, bay laurel, and rosemary. In June, his rosemary shrubs are knee-high, voluptuous, and bright green—a stark contrast to the hilly, brown backdrop. The sage leaves droop, thirsty from an irrigation process that intentionally restricts watering just before harvest to stress the plants, producing a more flavorful dried botanical.

We wouldn’t be able to offer such high-quality herbs without Gaetano’s wisdom, gleaned from generations of experimentation, combined with a fertile land where many of these culinary treasures originally grew wild.

“We are what we eat,” Gaetano said. “And I do my best to play a positive part in this small world.”

(Opposite page): We travel to our farm partners’ fields across the world to maintain close relationships with our growers and learn from one another. (This page): Gaetano will soon harvest his certified organic oregano. He prefers to harvest after the plant blooms, as he believes it’s then that oregano’s essential oils are at their highest, resulting in a more pungent and flavorful dried botanical for our customers to enjoy.

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TASTY TURMERIC

Turmeric is a versatile ingredient boasting many wellness benefits, such as its ability to support healthy joint mobility.** Often used in tea blends, tinctures, and capsules, this beloved botanical also makes a mouthwatering addition to culinary recipes. Dried turmeric is what lends classic mustard and curry powder their renowned yellow color, and we love turmeric’s complex flavor in sweet or savory dishes.

Gluten-Free, Dairy-Free Turmeric Corncakes

Makes 24 pancakes.

INGREDIENTS

8 Tbsp. Non-GMO Project Verified organic refined coconut oil* 2 cups organic corn flour 1 cup organic oat flour 3 Tbsp. baking powder 3 Tbsp. organic granulated sugar or maple syrup (to taste) 3 tsp. organic turmeric root powder* 1/4 tsp. ground Himalayan pink salt* 3 organic free-range eggs Up to 3 cups unsweetened organic coconut milk Organic sunflower oil* (or frying oil of choice)

DIRECTIONS Melt coconut oil and let cool. Add dry ingredients to a large mixing bowl and stir to combine. In a separate bowl, beat eggs and combine with coconut oil. Add egg/oil mixture to dry ingredients and stir to combine. Stir in coconut milk, a little at a time, until desired batter consistency is achieved. Some small lumps may remain. Heat small frying pan to medium-high heat and coat pan in thin layer of sunflower oil. Pour 1/4 cup of batter into hot pan, cooking pancakes one at a time. Once bubbles appear in the center and the edges begin to brown, flip pancake and heat until cooked through. For an extra special topping (for those who enjoy dairy), whip 1/2 cup Greek yogurt with 3 teaspoons of Turmeric Ginger Simple Syrup and citrus zest. Place a dollop of yogurt mixture on each stack of pancakes and pour more simple syrup on top.

Turmeric Ginger Simple Syrup

Makes 2 cups.

INGREDIENTS

1/2 tsp. organic long pepper* 4 cups water (distilled or spring works best) 4 cups organic granulated sugar 2 Tbsp. organic turmeric root* 1 Tbsp. organic dried ginger root* (or 1-inch fresh organic ginger root)

DIRECTIONS Crush long pepper with mortar and pestle* to release its flavor (you can also use the flat side of a chef’s knife to crush). Then, combine all ingredients in a saucepan, cover, and bring to a rolling boil. Watch carefully to ensure mixture does not boil over. Once boiling, immediately turn heat to low, remove lid, and simmer until reduced to desired consistency. The longer you reduce, the thicker the syrup will become. Remove from heat and strain through a fine mesh strainer*. Pour into pantry jar* and store in fridge for up to 3 weeks. Delicious atop pancakes, stirred into bubbly water, whipped into yogurt, or mixed with tequila and citrus juice for a summery cocktail. *Offered by Mountain Rose Herbs. **This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

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GOURMET ON THE GO

Our friends at Real Live Food Oregon use organic spices from Mountain Rose Herbs to make these delicious vegan (and gluten-free) collard wraps for their happy customers across the Pacific Northwest.

For an extra boost while recreating outdoors, try our DIY bites. All these tasty treats make a wholesome lunch at the home or office and are delectable portable fuel for your next hiking adventure!

Vegan Falafel Collard Wraps

Makes 6 wraps.

INGREDIENTS

4 cups canned organic garbanzo beans 3/4 cup organic garbanzo flour 2 1/2 tsp. fine sea salt, divided* 2 cups water, divided 3 tsp. organic cumin seed powder* 2 tsp. organic coriander seed powder* 1 1/2 tsp. organic ground black peppercorns* 5 oz. organic lemon juice 1 cup organic raw tahini 8 cloves organic garlic 4 1/2 oz. organic sunflower oil* 1 bunch organic collard leaf, de-veined 5 organic carrots, shredded 2 organic cucumbers, peeled, cored, and grated 2 organic red bell peppers, minced

DIRECTIONS Preheat oven to 350° F. Rinse and strain canned garbanzo beans, then pulse in a food processor to a fine consistency.

Mix the mashed beans with garbanzo flour, 1 1/2 teaspoons salt, and 1 cup water. Add cumin seed powder, coriander seed powder, ground black pepper, and mix well. Adjust salt to taste. Form “dough” into flat cookie-like shapes and arrange on a baking sheet. Bake for 45 minutes, flipping after 30 minutes. Remove from oven and allow “cookies” to cool. For the sauce, puree lemon juice, tahini, garlic, and remaining salt and water in a food processor. Slowly add in the sunflower oil and mix until creamy. Place a couple falafel “cookies” onto a collard leaf, add carrots, cucumbers, bell peppers, and tahini sauce. Wrap the leaf burrito-style and enjoy cold or hot!

Crunchy Cacao Energy Bites

Makes 12 balls.

INGREDIENTS

1 1/2 cups organic raw almonds 1/4 cup organic lycii (goji) berries* 1/2 cup organic roasted cacao nibs* 2 Tbsp. organic roasted cacao powder* 1 Tbsp. organic chia seeds* 1/2 tsp. zest from organic orange 1/8 tsp. organic cardamom powder* Fine sea salt* (to taste) 1 cup organic almond butter 1/2 cup raw, local honey 1 cup organic coconut flakes*

DIRECTIONS Place almonds in blender and mix until coarse meal forms. Transfer to a mixing bowl. Pulverize lycii berries in blender and add to mixing bowl with ground almonds. Add cacao nibs, cacao powder, chia seeds, orange zest, cardamom powder, and a pinch of salt to the almond/berry blend. Mix well. (Or, for a smoother texture, blend the cacao nibs before adding.) Add almond butter and honey and massage with hands to combine. Create small balls, then roll balls in coconut. Enjoy within 3-4 days. *Offered by Mountain Rose Herbs.

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RECIPES INSIDE!

Information, descriptions, and products in this mailer and on our website are not intended to treat, cure, prevent, or diagnose any disease, nor are they intended as prescriptions or therapy in any way. The descriptions in this mailer and on our website are for educational purposes only. None of the statements in this mailer have been evaluated by the Food and Drug Administration.

Pictured on front: Our organic botanicals make a tasty addition to your culinary creations.

Pictured here: A field of our organic rosemary thrives in Italy’s warm climate and rich volcanic soil.

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