light and luscious OLIVE OIL

If you are hankering for a selection of delicious bread and the most amazing olive oil, head over to Aldea in the Flatiron district. It’s beautiful bright yellow color adds to the dipping splendor, and announces its delicate taste. Our server told us that everyone was asking about it, and slipped us the name: Arte Oliva from Spain.

AAAHHH, AH-FRICA / new tastes from South Africa

During Fancy Food show in June, I was invited to the South African Embassy for a cocktail party and got to check out some of the new products being offered. The party food was quite delicious and leaned toward an Indian-flavor profile. (though I am not sure if that was because the caterer was part Indian) Two of my favorites were a blood sausage and indiginous type of polenta, seen top left. The center photo shows a serving spoon from Poivre d’Or. They had the most beautiful assortment of tabletop items I have seen in a while, woven placemats in hot pink and a searing orange, gorgeous matte-black dishes, polka-dotted spoons, plus an assorment of marmalades whose intense flavor combinations were like spooning out tiny little taste blasts. Everyone went crazy for the Amarula, on right. See more photos here.

crop report/ TOMATOES ARE IN

Due to the cessation of stormy weather, the crops seem to be growing in my elevated mini-farm. Tomatoes are coming in daily, and pea pods, well, I am just eating them off the vine. So CRUNCHY. Have added a basil plant, so now ready to enjoy a classic Caprese. Life is good.

gifts / VERVACIOUS CONDIMENTS FOR THE DRIZZLER

Vervacious’ unique stacking bottles come in handy for all sorts of great finishing twists. Their signature “stack” (photo, right) covers all the bases. Espresso Balsamic Drizzle is equally good on grilled sirloin, on the cheese board, or on top of some fresh strawberries. Wild Maine Blueberry Mignonette is a hit with fresh oysters. Windward Island Roasting Rub will add zip to any barbeque. Photo on the left shows the latest offerings at the Fancy Food Show, this past June in NYC. With Vervacious it’s easy to get creatious.

gifts / WINE FOR THE DESIGN LOVER

With the myriad of great wine choices out there, for gifting I like to limit my selections to the ones with stark, graphic labels. These two natural wines from Spain stood out at a recent wine tasting. Made of Tinot Fino grapes, they were exceptionally full-bodied, glass-staining dark, and intensely delicious. The Wines of Telmo Rodriguez, Ribera del Duero, are in the process of getting organic certification. Matallana 2005 is aged in French oak for 15-18 months, the MB 2005 for 14 months. The labels were designed by Spanish graphic designer Fernando Gutiérrez, known for Benetton’s Colors magazine. Don’t waste your time trying to choose between the two, bring both.

gifts / TSP SPICES FOR THE COOK

What cook wouldn’t appreciate individually wrapped spices in pre-measured 1 teaspoon packets? Tsp Spices’ founders Katie and Sara, a.k.a. The Cardamoms, developed this line to eliminate waste and maintain optimum taste in the spice pantry. For gifting, they offer 3 themed boxed collections: Spice Basics, Sweet Basics and Green Basics. The Greens boxed set is a safe pick for just about anyone—featuring basil, dill, oregano, rosemary, tarragon, thyme. These organic spices come neatly housed in aluminum tins,12 to a tin, and stay absolutely fresh until used--making it a fantastic choice for a weekend house.

MY GARDEN / exciting news

My tomato plant has ONE red tomato (so far...). No, the plants have not drowned yet, and there may be a crop after all, on the 19th floor. Keeping my fingers crossed...

BETTER SNACKS / Food Should Taste Good: madcap combos

Food Should Taste Good has just introduced two new flavors to its line of tortilla chips. Experience the surprise combinations of flavors baked right into the chip: Olive, Jalapeno, Chocolate, Sweet Potato, and the newest: Cinnamon and Potato Chive. These are definitely for children with a sophisticated palette. Take the sweeter combos and crumble them into ice cream, for the really deserving!

BETTER SNACKS / Cocio Chocoloate Milk: cocoa mojo

I was immediately seduced by the nostalgic look of this bottle, then completely fell in love with the taste. This popular drink in Denmark, uses only fresh milk from Danish cows that are free of antibiotics and added hormones, sugar and the best cocoa from the Ivory Coast in West Africa. To maintain the classic flavor, cocoa is strictly checked for color and flavor, pH-value, yeast and mold. Chug-a-lug one to recall younger days or reward your favorite youngster with a bottle of Cocio.

BETTER SNACKS / Noble Organic Juices

Choosing these juices is a no-brainer. Even the bottle is earth-friendly and can go right into your compost. Try the organic Orange Tangerine made with only juice from tree-ripened fruit, eliminating the need for added sugar or water. Get nostalgic with Old Fashioned Lemonade, which is sweetened with organic agave and cane juice. Their “gentle” pasteurization method lasts just long enough to kill organisms without affecting the taste that nature intended. Noble, indeed.

BETTER SNACKS / POP CHIPS pop art

Manhattanites, you have probably been seeing the ads for these chips all around town. Stop being curious and try a bag. Popchips has solved the problem of removing the fat and fake toppings of ordinary chips without sacrificing the rich taste kids love. Their “popping” method applies heat and pressure to bits of potatoes, turning them into a crunchy chip. The only additives are a delightful blend of natural seasonings. Satisfy your savory cravings with original, barbeque, or salt and pepper varieties.

BETTER SNACKS / Raw Revolution's raw evolution

What kid won’t be fooled by punk-rock packaging of this bar? It’s one of the best raw bars that I have tasted, by far, and comes in 10 flavors, including Raspberry & Chocolate, Spirulina & Cashew, and Coconut & Agave Nectar. Raw Revolution was developed by a mom, turned off by sugary, processed snacks, who applied her talents as a natural foods chef with a passion for raw foods. Once the kids in the neighborhood got a taste, the raw revolution had begun.

BETTER SNACKS / Mary's Gone Crackers twiggy treats

Sticks & Twigs—this wacky name totally defies its goodness. Mary Waldner used her problems with celiac disease as a catalyst to create these award-winning snacks. A special mix of whole grains—brown rice, quinoa, amaranth and millet—along with toasted flax, sesame and chia seeds, add up to a taste sensation, and definitely cancel all crunch cravings. Add hummus or peanut butter for a more substantial treat. Mary’s Gone Crackers also has a line of gluten-free crackers, and CRUMBS for gluten-free coatings and mixtures.

BETTER SNACKS / Salba Chips: energy up

Next time a kid comes along hankering for a snack, slip them a bag of these tortilla chips. They add a grain called Salba, which is derived from plants the ancient Aztecs used to maintain their energy on long journeys. Salba contributes more omega-3 than flax or salmon, more antioxidants than blueberries or pomegranates, more iron than spinach and more calcium than milk. Read more about this grain’s nutrition and clinical tests here. Salba can also be purchased in whole or ground form, and added to salads, cereals, and used in baking. Salba Smart has created a whole line of healthy and tasty chips, pretzels, and salsas. and they all taste great. I like the small bags, who’s chips are kid-sized and portion controlled.

On the cheesboard: Rustic Bakery flatbreads + crostini

Rustic Bakery The beauty of these crisps is only surpassed by the flavors, specifically designed to complement cheese. Each label lists the best pairings, so depending on your offerings, you might be attracted to Olive Oil & Sel Gris Flat Bread, which is neutral and can also work as a palate cleanser, or Pepper Polenta, great with creamy cheeses. They also make crostini which are loaded with fruits, nuts and seeds, like the Cranberry, Rosemary & Pecan. Rustic Bakery uses only organic flours and grains and ingredients from local organic farms. Bring some to your host or hostess next time you visit, gourmet treats are always appreciated.

On the cheesboard: Crisps

Crisps These terrazzo-like crisps will look like little works of art on your cheese board. Their fabulous combos lean to the sweet side: Cranberry Pumpkin, Date Walnut, Caramel Apricot Almond, and Goji Berry Pistachio. Crunch down on some for a healthy snack, or if feeling decadent, crumble some into ice cream. Best of all, they are freezer friendly, so you can keep them around long after opening, that is, if you can resist eating them all!

On the cheesboard: Patchwork Pâté

Patchwork Pâtés You will not be able to stop eating this once you’ve had a taste. Both the Chicken Liver with Triple Sec and Orange or with Bourbon and Blueberry were utterly addictive, with the creamy texture lending itself to dipping either crisps, celery, baby carrots or what-have-you. The original recipes were created by single mom, Margaret Carter in Wales, and are now lovingly manufactured here in Pennsylvania, using organic chicken livers. Unopened, the packs last quite a while, so are great for stashing for those surprise guests.

Perfect cheese mates: awww, honey, honey

Zambezi Organic Forest Honey This intensely flavored honey needs just a drizzle to complement an aged parmesan or tangy goat cheese. The bees who make this honey have 11,000 square miles of Zambian forest to cruise around in, which is one of the last remaining biologically diverse forests in the world. Founders Jenny and Keith Gelber, who met in the Peace Corps, keep their honey-making process simple, retaining more enzymes, antioxidants, bioflavonoids, and bee pollen than most other honeys. Bonus. Photos show honey straws on top, great for traveling...

Perfect cheese mates: The Virginia Chutney Co

The Virginia Chutney Co I love chutney, and use it as a shortcut ingredient in many things, including salad dressings and as a spread on sandwiches. (Think turkey.) As a accompaniment to cheese, you can’t go wrong. Try the Spicy Plum, whose spice comes from caramelized onions and ginger. Great with Brie or cheddar. If you are more attracted to a sweet juxtaposition, go for Sweet Peach which pairs ups with just about any cheese. I used a tiny spoonful of chutney in my recipe for Leafy Chicken Bites, see Expertise.

Perfect cheese mates: Rick's Picks Phat Beets

rick’s picks I once made pickles with Rick Field at an event at the Yale Club. It was a blast, and I really savored those pickles and string beans over the course of a few months. Rick's fond memories of eating those same dilly beans as a child in Vermont was what inspired him to turn it into a business. He’s put his magic pickling touch on all sorts of veggies, including asparagus, beans, and okra. Phat Beets makes for an unexpected twist to the typical cheese platter. These beets play in your mouth with accents of rosemary, ginger and lemon, and work beautifully with a soft goat cheese.