Muir Minute

2011-05-18T21:49:00.002-06:00

Customers,

We are currently shipping from the California desert and two spots in Texas, the lower Rio Grande valley near McAllen and the Wintergarden district near Laredo & Uvalde. California has good volume of yellows and reds and they will have through at least the third week in May. The only issue in California is having too much size in their yellows. Their growing conditions have caused the onions to be large, many packers have a lot of colossal and super-colossal yellows and their temperatures are only beginning to rise so the onions still in the ground could get even larger. Texas volume is light in the Rio Grande valley as many shippers are finishing up down there and some will transition to the Wintergarden area. Wintergarden as a district doesn’t have the planted acreage that the valley has so expect Texas to be less of a factor even as they get into better volume next week. The Wintergarden area will ship yellows and reds for between two to six weeks depending on weather and quality.

The yellow market is gaining strength. The main factor for this is the lack of supplies from the Texas valley right now. We are supposed to have better volume from the Wintergarden area next week but they got rain last night so there may be harvest delays and an even stronger market next week. They are forecast for more thunder storms today and then rain again starting next Thursday, May 19^th. Expect the suppliers to push the market up where possible considering the relatively low prices that we have had so far this season. California has good volume but many shippers are holding back on harvest to try to capture any price increases for next week’s business.

Our next transition will be to New Mexico and the San Joaquin valley in California. Both areas are supposed to start packing and shipping between the first and second week of June. We should see a smooth transition in California but availability might be low the last week of May. Some of New Mexico’s crop was lost during the cold spell that gripped the west coast during the month of February, but we won’t know for sure how much damage has been done until New Mexico starts packing. This could cause an artificially high market to begin the season.

Rebecca with Amano Chocolate to be on Foodnetwork 5/22/11

2011-05-18T21:48:00.001-06:00

Our friend Rebecca at Amano Chocolate will be on the Foodnetwork Sunday 5/22/11. She will be in the show Challenge. The episode she is featured in is called "Wild West Chocolate." We wish you luck Rebecca!

MCCF cilantro NOT affected in most recent cilantro recall!

2011-02-02T10:07:00.000-07:00

F.Y.I.

MUIR COPPER CANYON FARMS CILANTRO IS NOT AFFECTED BY THE MOST RECENT CILANTRO RECALL!

MCCF carries NewStar Branded cilantro. NewStar Label is not included in this recall.

Have a great day!

Check out the recent updates!

2010-10-18T21:18:00.002-06:00

Dear Readers,
We apologize for the lack of posts! We are excited to let you know our Commodity Alerts and Product Updates are new and ready to update you on the latest Produce news! Check them out! Have a great day!

Local Products Available Now!

2010-07-20T11:00:00.000-06:00

Here is a spred of some of the fabulous local produce items available to you now through

Muir Copper Canyon Farms!

Carrots from Kuwahara Farms in Draper

Beets from Kuwahara Farms in Draper

Cherries from Kuwahara Farms in Draper

Apricots from Tagge's Farms in Brigham City

Green Beans from Bangeter Farms in Bountiful

Take advantage of the availability of these great fresh local produce items today. Don't miss out on the Local products brought to you from our local farmers!

Happy Eating!

Weekly Product Highlight: Red and White Currants

2010-07-20T10:07:00.000-06:00

Red and White Currants

In stock we have a case of each of these fun currants.

This is a delicious and beautiful seasonal specialty item available to you now directly from the Santa Monica Farmers Market!

Take advantage of this great product today!

Please call your MCCF salesman or Customer service to place your order for Red or White Currants!

Limited quantity available.

Capo Gelateria with Mike Muir

2010-06-14T14:57:00.004-06:00

Here are some of the amazing products that Capo Gelateria in Downtown SLC uses from Muir Copper Canyon Farms!

For more information on our Mec 3 & Noel Products, and other great products you can use in your restaurant, please contact your Muir Copper Canyon Farms salesman or customer service. We would love to talk to you about all the fun specialty products we can supply you with!

Capo's fantastic gelato created with some of the great products we have to offer. If you have not tried our Mec 3 & Noel products, you will be amazed at what a difference they can make in your gelato!

Mmmmmm. So delicious! We highly recommend Capo Gelato, and the fine products they are using from MCCF to all. You need to go and try some of this authentic gelato!

Thank you to Capo Gelato for being such a great customer. We are so glad we can be your partner in bringing wonderful, authentic gelato to Salt Lake City!

Weekly Product Highlight: Wild Arugula

2010-05-23T20:07:00.001-06:00

WILD ARUGULA

AKA: ARUGULA SYLVETTA

WHAT’S NOT TO LOVE ABOUT THIS FABULOUS BABY WILD ARUGULA? PRIZED IN ITALY FOR YEARS IT IS NOW FINALLY AVAILABLE FOR YOUR CULINARY PLEASURE. USE TO JAZZ UP ANY OF YOUR FAVORITE SALADS ~ SWEET, SPICY & GORGEOUS!

Contact your Muir Copper Canyon Farms Salesman or customer service to place your order for Wild Arugula today!

*Information courtesy of Harvest Sensations

Happy Eating!

PRO*ACT EVENT BRINGS ENTIRE SUPPLY CHAIN TOGETHER

2010-04-26T22:31:00.002-06:00

PRO*ACT EVENT BRINGS ENTIRE SUPPLY CHAIN TOGETHER

Collaboration, Common Vision, Partnership are Themes

MONTEREY, CA (April 6, 2010) PRO*ACT, America’s leading distributor of fresh produce to the foodservice industry, recently brought together more than 200 representatives from each link in the produce supply chain for a collaborative Procurement & Sales Conference. The three-day event, held in Phoenix in March, was the 12th annual event held to further PRO*ACT’s goal of fostering transparent, mutually beneficial relationships among its suppliers, distributors and end-user customers.

Attending were sales and procurement managers from all PRO*ACT distributors, more than 30 supplier partners as well as representatives from top foodservice chains and institutions that rely on PRO*ACT for their produce category management needs. President and CEO Steve Grinstead shared specifics about PRO*ACT’s strategic plan for 2010 and beyond, including initiatives to enhance competitiveness, extend food safety programs to products purchased from local farms, and further develop the group’s innovative eService technology platform. “We feel it’s vital for all of our trading partners to have clear sense of what we’re doing, where we’re going and how we plan to get there together,” Grinstead said. “We operate on the premise by working together and focusing on a common vision we all achieve more.”

“As a new PRO*ACT customer, we found the conference to be of great value. It brings together all of the key players we need access to in order to manage our produce program – PRO*ACT management, suppliers and the distributors who service our locations in each region around the country,” says Eric Fraas, Senior Buyer - National Programs at Delaware North Companies, a global hospitality and food service company that operates sports venues, entertainment complexes, airports and Yosemite National Park and other parks and resorts.

“We were also able to get in-depth information on PRO*ACT programs of particular interest to us, including food safety and local produce sourcing.”

Terry Snyder, President of Pocono Produce, a PRO*ACT distributor in Stroudsburg, PA., notes, “Many industry events bring together two of the three key links in the supply chain – distributor and supplier or distributor and end-user customer – but this conference ties them all together and the three-way collaboration is extremely productive. Benefits are incurred all year long.”

Suzanne Wolter, Director of Marketing at Rainier Fruit Company, adds, “With events like this, PRO*ACT brings down barriers that sometimes get in the way between trading partners. Partnerships are strengthened, and that makes us all more efficient and effective.”

About PRO*ACT: PRO*ACT is America’s leading distributor of fresh produce to the foodservice industry. PRO*ACT streamlines the produce supply chain, offering significant cost benefits and an easy, one-call solution to source the freshest produce from more than 70 third-party inspected distribution centers across the United States and Canada. PRO*ACT provides category cost management through commodity contract pricing, in-house consultation services and integrated produce program distribution management.

Muir Copper Canyon Farms visits Gourmandise The Bakery

2010-04-11T22:25:00.001-06:00

Mike Muir, Jean-Jacques Grossi of Gourmandise The Bakery

& Phil Muir

Mike and Phil Muir went to visit Gourmandise The Bakery to see some of the Delectable Pastries and Desserts that Jean-Jacques and his team are creating for Salt Lake City. Watch the Muir Minute Video at the top of our blog to watch a short video of some of his fine creations! We are glad that we are able to assist Gourmandise The Bakery in bringing such wonderful Bakery items to Salt Lake City!

Weekly Recipe: Grilled Baby Pineapple with Vanilla Cream

2010-04-11T21:45:00.000-06:00

GRILLED BABY PINEAPPLE WITH VANILLA CREAM

*Recipe courtesy of Harvest Sensations

(Serves 4)

Baby Pineapples 1 ea, quartered

Vanilla Ice Cream 2 cups

Vanilla Bean 1 each

Fresh Mint Leaves to taste

Grill the pineapple quarters on a high grill until each side has nice marks.

While grilling, soften the vanilla ice cream then scrape out the vanilla seeds from the vanilla bean and stir into the softened ice cream

Spoon softened vanilla ice cream onto the plated grilled pineapple and serve immediately with fresh mint leaves.

Happy Eating!

Weekly Product Highlight: South African Baby Pineapples

2010-04-11T21:39:00.003-06:00

Baby Pineapples

South African Baby Pineapples are unbelievably sweet and juicy.

Their tiny size (approximately 3-4”) makes them perfect for fruit plates, desserts and décor. Their bright yellow skin and low acid also makes them a favorite with chefs!

*Information courtesy of Harvest Sensations

Add some Juicy Sweet flavor to your spring menu with the amazing South African Baby Pineapple! Contact your Muir Copper Canyon Farms Salesman or Customer Service to place your order today!

Enjoy!

2010-04-06T08:10:00.000-06:00

Ron Baggley from Corner Bakery & Mike Muir!

Copper Canyon Farms visits Corner Bakery's new Fashion Place location!

We are excited about the second location of Corner Bakery in Utah! We congratulate you on the success of this wonderful new restaurant! Thank you for your business!

Spicy Stir Fried Pea Tendrils and Shoots

2010-04-05T10:15:00.000-06:00

SPICY STIR FRIED PEA TENDRILS & SHOOTS

*Recipe courtesy of Harvest Sensations

(Serves 4)

Chinese Long Beans 1 lb

Olive Oil 2 Tbsp

Garlic 4 cloves, minced

Sesame Oil 1 Tbsp

Soy Sauce 2 Tbsp

Sambal Chile Sauce 2 Tbsp

Heat olive oil in a wok or iron skillet until hot then sauté pea shoots for 1 minute.

Add garlic, sesame oil, soy sauce and sambal and cover for 2 minutes.

Serve immediately as a side dish or bed for fish or meat.

Enjoy!

Pea Shoots and Tendrils

2010-04-05T09:59:00.004-06:00

Pea Shoots and Tendrils

Pea shoots & tendrils are the leaf and tender stem of the pea plant. They are as delicious as the pea itself with a fresh sweet crispy flavor. Popular in Asian cuisine for a long time, this specialty vegetable is finally being discovered in cuisine all over the world. Tender enough to serve raw or flash cook they are most often tossed with salads, stir fried and used in soups. They are also very high in vitamin C and vitamin A. If you haven’t tried them in your kitchen, you don’t know what you’re missing ~ one bite is the essence of Spring!
*information courtesy of Harvest Sensations!

Happy Eating!

Muir Copper Canyon Farms Tours Kuwahara Farms!

2010-03-28T20:37:00.003-06:00

Muir Copper Canyon Farms visits

Kuwahara Farms in Draper, Utah.

Copper Canyon wanted to get a preview of the crops that will be coming up early in the season!

Kuwahara Farms is a second generation family farm.

Pictured above are Roland and Randy Kuwahara. They are brothers who own and operate Kuwahara Farms. We are proud to work closely with Kuwahara Farms to bring our customers the best fresh local produce straight out of Draper, Utah!

(Pictured above) Roland Kuwahara

Here are some pictures of what is growing right now in the Kuwahara Farms Greenhouses! They have a variety of beautiful produce and flowers!

(Pictured above) Red Leaf Lettuce

The inside of one of many Kuwahara Farms Greenhouses!

Mike Muir, Roland and Randy Kuwahara in Draper, Utah.

Weekly Product Highlight: Rubbermaid Trash Can Liners

2010-03-28T19:50:00.000-06:00

Muir Copper Canyon is now carrying a variety of durable Rubbermaid Trash Can Liners! Contact your Copper Canyon Salesman for more information on this product! Thanks!

Happy Monday!

Weekly Product Highlight: Watermelon Radish

2010-03-21T21:03:00.000-06:00

Watermelon Radishes!

These Radishes are so much fun. They are quite large as far as Radishes go, weighing around 1/2 lb. to 1 lb. They have a pale green/yellow outer skin with an eye catching fuchsia flesh inside! This particular Radish has a sweet and mild flavor that goes well with savory meats, as a garnish on salads, or served alone. There is so much you can do with this versatile and beautiful product!

Contact your Muir Copper Canyon Salesman or Customer Service to place your order for Watermelon Radishes today!

Happy Eating!

Weekly Product Highlight: Veg-X Roots Mix

2010-03-08T08:01:00.000-07:00

Mike Muir & Gary Steed

Visiting about Vegetable Express' new and exciting machine!

Roots Roasting Mix!

Processed by Veg-X Fresh Cut Vegetables!

Muir Copper Canyon Farms goes to visit with Vegetable Express to talk about the new and exciting things going on in there company right now! Please view the Muir Minute Video Short at the top of the blog to see whats new for Veg-X!

Muir Copper Canyon Farms has worked with Vegetable Express for about 10 years now to supply our customers with the best quality fresh-cut produce!

Contact your MCCF salesman or customer service representative to place your order today for some wonderful fresh cut produce!

Happy Eating!

Thrifty Thursday!

2010-03-04T14:06:00.001-07:00

This weeks Thrifty Thursday item is:

Baby Turnips with Tops!

$22.00/ 24 ct. case (24 bunches)

This is a killer deal!

We are selling this awesome product to you at cost, so take advantage while you can!

Call your MCCF salesman or customer service to place your order today!

Make sure to remind them of the Thrifty Thursday price!

Happy Thursday!

Pro*Act Foundation Supports Haitian Relief Efforts!

2010-03-04T13:33:00.001-07:00

PRO*ACT FOUNDATION SUPPORTS HAITIAN RELIEF EFFORTS More Than $25,000 Donated So Far

MONTEREY, CA (February 22, 2010) PRO*ACT, America’s leading distributor of fresh produce to the foodservice industry, has so far donated in excess of $25,000 through the PRO*ACT Foundation to organizations assisting Haitian earthquake victims. The Foundation, established by PRO*ACT as a way for employees, distributor members, customers and suppliers to come together and provide assistance following Hurricane Katrina, is collecting and donating funds to the American Red Cross, Doctors Without Borders, and the Catholic Medical Mission Board for aid work in Haiti.

“When natural disasters of this magnitude strike, there’s a real feeling of hopelessness accompanied by a real desire to help,” said Steve Grinstead, president and CEO of PRO*ACT. “The PRO*ACT Foundation was created as a way for members of the PRO*ACT supply chain to provide hope and help by supporting aid organizations on the ground – first on the Gulf Coast and now in Haiti.”

Grinstead adds that while coverage of the devastation in Haiti has begun to subside, the need for aid there hasn’t. The PRO*ACT Foundation, continues toseek and distribute donations to provide relief. “We’re grateful to those who have donated already, and gratified that donations continue to come in even as the media shifts its attention to other things,” he said.

Suppliers, distributors, customers and others in the industry wishing to support the PRO*ACT Foundation’s ongoing Haitian earthquake relief efforts should contact Director of Marketing Mary Wright-Rana, mwrightrana@proactusa.com, (831) 658-1961 for information on how to donate.

About PRO*ACT: PRO*ACT is America’s leading distributor of fresh produce to the foodservice industry. PRO*ACT streamlines the produce supply chain, offering significant cost benefits and an easy, one-call solution to source the freshest produce from more than 70 third-party inspected distribution centers across the United States and Canada. PRO*ACT provides category cost management through commodity contract pricing, in-house consultation services and integrated produce program distribution management

Weekly Product Highlight: Tiny Veggies Crudite Mix

2010-03-01T13:29:00.000-07:00

Crudite Mix

This Tiny Veggie Mix is so much fun! It is great for roasting and grilling to be used as a little garnish on plates, charcuterie, cheese plates, special seafood and meat appetizers. It brings a special interest to your dishes, and is a great way to add a new and exciting look to your spring dishes!

Please contact your MCCF salesman or customer service to place your order for Crudite Mix today!

Enjoy!

Thrifty Thursday!

2010-02-25T13:10:00.000-07:00

This weeks Thirifty Thursday item is Rustichella d'Abruzzo Trofie Pasta!

6 kilo case (13.2 lbs) $50.00!

Call your MCCF salesman or customer service to place your Thrifty Thursday order today!

Trofie

This thin, twisted pasta from Liguria is traditionally served with pesto but it is equally sumptuous with meat sauces.

Rustichella d'Abruzzo pasta is made with two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. 8.8 oz.

Fresh Ingredients

Because pesto is not cooked, the quality of the ingredients makes all the difference in the flavor. Young, fresh basil leaves are the perfect base for this sauce. A good fruity extra virgin olive oil and freshly grated cheese are also important. Whether you grind the ingredients using a mortar and pestle or give them a quick chop in the food processor is personal preference. Some say the pesto tastes better when the ingredients are chopped and ground by hand, but as long as it is not over processed, it will still have a fresh taste and rustic consistency if you use a food processor.

Pesto Perfect Recipe

2 cups basil leaves, roughly chopped

2 cloves garlic, peeled

3 tablespoons pine nuts

1/3 cup Romano or parmesan cheese, grated

1/2 cup extra virgin olive oil

Salt and pepper to taste

Happy Eating!

Read more at Suite101: Perfect Pesto Sauce Recipe

Weekly Product Highlight: Full Moon!

2010-02-22T08:52:00.003-07:00

Full Moon

Cheddar Cheese made with raw milk that is aged one year!

One of Beehive Cheeses more earthy cheeses— their very first batch was made under a full moon. Un-pasteurized and gently heat-treated. Super buttery, natural and slightly sharp with a satisfying after taste. Made in small batches that vary by season and climate. Some batches taste like Utah’s sun-drenched summers and others hint of cooler months.

This is an amazing Cheese!
This Full Moon Cheddar is on special for the next 4 weeks until March 22nd. It will be offered at a reduced price for your enjoyment!
Contact your MCCF salesman or customer service to place your order for this lovely Beehive Cheese today!

Menu Ideas with Wine Pairing:
Full Moon served with crisp tart apples, dried apricots and roasted almonds and any rich flavorful flat bread or cracker.
Pair with a Young Acidic Un Oaked Chardonnay, best to compliment this buttery, creamy cheddar.
Chehalem Inox from the Willamette Valley and Kim Crawford Un Oaked Chardonnay from New Zealand. If you prefer beer, Choose a delicate and slightly floral German Pilsner…Enjoy!
Happy Eating!

Thrifty Thursday!

2010-02-18T11:30:00.000-07:00

This weeks Thrifty Thursday is

Torrini Toscan

EVOO 6/500ml/per case.

Sale Priced at $40.00/case!

Vibrant, flavorful oil, very economical. Hand Harvested and unfiltered…

Very attractive bottle, great for table presentation.

Take advantage of this great price for Thrifty Thursday and call your Salesman or Lisa in Customer Service to place your order of Torrini Toscan today!

Enjoy!

Oakdell Eggs!

2010-02-14T20:27:00.001-07:00

Eggs, Organic Medium Loose Pack 15 Dozen Case

Eggs, Brown Omega 3 Lg 15 Dozen Case

We are excited to provide our customers with these great eggs!

Please contact your MCCF salesman or customer service to make place your order today!

Weekly Product Highlight: Oakdell Egg Farms!

2010-02-14T20:16:00.000-07:00

Oakdell Egg Farms!

Oakdell Egg Farms has been producing quality eggs for more than 100 years. All our eggs, white or brown, meet strict quality standards.

They are produced in” state of the art” facilities, where quality control is our top priority. Whether you buy White, Organic-cage free or Omega 3 brown eggs, you can rest assured that you are getting a guaranteed fresh, locally produced product.

OAKDELL’S ORGANIC-CAGE FREE EGGS

These eggs are all natural, with hens fed only corn, soybeans and wheat.
This feed contains no commercial fertilizer, pesticides, hormones or antibiotics..
These eggs are produced from birds that do not live in cages. Oakdell’s organic birds have access to the outdoors.
You are getting a quality product that does not come from out of state, as most other Organics do.

OAKDELL’S OMEGA-3 EGGS
Omega-3 Brown Egg Facts:

· The eggs are brown because they come from Brown chickens.

· Their diet contains an abundance of flaxseed, plus a marine algae. Flaxseed is rich in the ALA Omega-3's, while the marine algae boosts the DHA component of the Omega-3's; to achieve our total Omega-3 levels, that are concentrated in the egg yoke. They also are fed a vegetarian diet, consisting of Corn, Wheat and Soybeans. Most companies add either animal by-products (meat and bone meal) or fat.

· Regular White eggs only have about 35mg of total Omega-3's. Most competing brands of omega eggs only have 100 mg of total omega-3 per egg. Oakdell's Omega-3 large brown eggs have at least 350mgs, which includes over 125 mg DHA per egg and an Omega 6:3 ratio of 1.5:1.

· Cooking or baking does not destroy the Omega-3 fatty acids. Numerous studies show the beneficial health impact of increasing Omega-3 fatty acids in our diets.

· Oakdell's Omega-3 brown eggs have 10 times more vitamin E compared to ordinary white or brown eggs.

· Oakdell's Omega-3 brown birds are never fed hormones or antibiotics.

DISTRIBUTED EXCLUSIVELY TO THE FOOD SERVICE INDUSTRY BY:

Weekly Recipe: Fresh White Truffle Toasts!

2010-02-09T20:02:00.000-07:00

FRESH WHITE TRUFFLE TOASTS

(Serves 4)

Not only are fresh white truffles expensive but they are in fact very delicate in flavor too. This is my favorite recipe for delicious white truffles given to me by Madeleine Kamman. Once tried, it will be a favorite of yours too.

White Truffle 1 each, 1 inch diameter

Italian Fontina Cheese 16 thin slices, 1x3 “

Dense White Bread 16 slices, 1x3”

Unsalted Butter 1 Tbsp

Gently melt the butter then sauté the bread slices until just toasted then top with slices of Fontina cheese and keep warm

Slice 32 slices of white truffle and top each toast with two slices.

Serve immediately still warm for a very special taste treat.

*Recipe courtesy of Harvest Sensations

Happy Eating!

February Special Giveaway!

2010-02-07T22:23:00.001-07:00

February Special Giveaway: 11# box of 58.5% Noel Chocolate!

Alright Everyone! Get ready, because this months Special Giveaway is very easy! We thought that we would celebrate Valentines Day with a Chocolate Giveaway! Please take the time to answer a couple of poll questions and you will be entered to win a free 11# box of 58.5% Noel Chocolate! This is an awesome prize that you do not want to miss out on! All you have to do is either answer the poll questions on the comment form at the bottom of this post, or e-mail us your answers to loolamuir@msn.com.

Make sure to include your name, business, and e-mail address!

It is as easy as that!

Happy Valentines Day!

Thank you and Good Luck!
We will announce the winner at the end of February!

POLL QUESTIONS:

#1- Which one of the Muir Minute Videos was your favorite, and why?

#2- What kind of information would you like to see on the Muir Minute Videos in the future?

#3- How does Muir Copper Canyon Farms add value to your business?

Weekly Product Highlight: Bianchetti (White) Truffles!

2010-02-07T20:40:00.001-07:00

Tuber Albidum “Bianchetti Truffles”

Tuber albidum possesses some unique characteristics: it has a rather strong alliaceous aroma; it ‘blooms’ from January to April; its dimensions are visibly inferior to those of Tuber magnatum; and its area of production extends from Sicily to Northern Puglia and inside the borders of the temperate climatic zone, the most famous of which are from the Salento around the city of Lecce.

The Tuber albidum or Tuber borchii, commonly known as "Bianchetto" or "Marzolo", has a hearty adaptability to soils and climatic conditions. For this reason it is found on coasts in sandy or very sandy soils, as well as in calcareous-marnoso or calcareous-clay soils up to over 1000 m. of altitude, in areas with a Mediterranean or continental climate.

This vigorous tuber has also been found in sub-acid reaction soils, and lives in symbiosis with the downy oak (Quercus pubescens), sessile oak (Quercus petrea), turkey oak (Quercus cerris), and with many conifers, such as italic pine (Pinus pinea), pine of Aleppo (Pinus halepensis), maritime pine (Pinus pinaster), black pine (Pinus nigra), and white pine (Pinus strobus).

*Information courtesy of Caputos Market

Contact your MCCF salesman or customer service today to place your order for these exciting Truffles!

Thrifty Thursday!

2010-02-04T12:22:00.000-07:00

This weeks Thrifty Thursday is Cherry Tomatoes in a 12/1pt. case for $15.50! Take advantage of this great price while it lasts! Contact you MCCF salesman or customer service to place your order of Cherry Tomatoes today!

Enjoy!

Server Maintenance: Saturday, February 6th

2010-02-02T11:55:00.001-07:00

Muir Copper Canyon Farms will be performing some server maintenance on Saturday, February 6th. Online ordering will be unavailable from 3 p.m. until 6 a.m. Sunday morning. If you are affected by this, please call your orders in to 801-908-6091 and leave your message in the appropriate voice mail box! Thank you for your patience and understanding.

Muir Minute with Les Madeleines featuring Romina Rasmussen's Kouing Aman!

2010-01-31T20:18:00.000-07:00

Introducing: Owner and Executive Pastry Chef of Les Madeleines,

Romina Rasmussen!

Shown here is the delectable Kouing Aman.

Seriously delicious... You need to try one.

Thank you to Romina for being such a great customer!

We appreciate your business, and willingness to show us the art of creating such amazing pastries!

Weekly Product Highlight: Beech Mushrooms

2010-01-31T20:02:00.004-07:00

Beech Mushrooms!

Also known as; Alba, Clamshell, Hon Shimeji, Bunapi, Buna Shimeji. Originally found in temperate regions of the world high up in trees; in fact, the botanical name Hypsi- means ‘on high or aloft’. One of the most popular edible Mushrooms in Asia, Beech Mushrooms are available brown or white. They are crisp and firm-fleshed with a mild, nutty flavor. When cooked they keep their shape and texture. Use in sautés, soups, salads and pasta dishes with light sauces & vinaigrettes. Recent research in Japan suggests that Beech Mushrooms also have strong antioxidant activity.

Organically cultivated in Southern California, these Beech Mushrooms are wrapped in cellophane that is actually good for the Mushroom once they have been harvested.

*Information courtesy of Harvest Sensations

Boost the flavor of your dishes with Beech Mushrooms. They are delicious and great for you!

Call your MCCF salesman or customer service to place your order today!

Weekly Recipe: Beech Mushroom & Creamy Herb Pasta

2010-01-31T20:00:00.002-07:00

BEECH MUSHROOMS & CREAMY HERB PASTA

(Serves 4)

Brown Beech Mushrooms 2 clusters, chopped

White Beech Mushrooms 2 clusters, chopped

Garlic 4 cloves, minced

Sherry ¼ cup

Heavy Cream 1 cup

Cooked Pasta 4 cups

Tarragon, Chives & Chervil ½ cup, chopped

Sea Salt & Good Pepper to taste

Sauté mushrooms in butter with garlic then place in a large mixing bowl

Deglaze the mushroom pan with sherry and reduce by half, then toss with mushrooms.

Reduce cream to half, and then add to mushrooms and pasta.

Warm mushroom pasta and toss in herbs just before serving

Season to taste with sea salt and good pepper.

*Recipe courtesy of Harvest Sensations

Happy Eating!

Rain wreaks havoc on California Strawberries!

2010-01-29T14:19:00.001-07:00

CUSTOMERS

Please read this article from The Packer.

This article contains important information about the quality and availability of

Strawberries for Valentines Day. Thank You!

Rain wreaks havoc on California Strawberries

Muir Copper Canyon Farms Sponsors a benefit for the Salt Lake City YWCA!

2010-01-29T14:04:00.002-07:00

Muir Copper Canyon Farms sponsors a benefit for the Salt Lake City YWCA!

Salt Lake Tapas Showdown

A Benefit for the Salt Lake YWCA

Eliminating racism

Empowering women

YWCA

Salt Lake City

YWCA’s Mission:

The YWCA is dedicated to eliminating racism, empowering women, and promoting peace, justice, freedom, and dignity for all.

Help our celebrity panel determine the champ!

Salt Lake City Mayor

Ralph Becker

Salt Lake Magazine’s

Mary Malouf

Log Haven Executive Chef

Dave Jones

Master of Ceremonies:

KUTV2’s

Chef Brian Woolley

Featuring:

Wild Grape’s

Phelix Gardner

Mediterina’s

Jen Gilroy

Metropolitan’s

Justin Shifflett

Thanks to all our sponsors!

Thursday, March 4, 2010 at 6:30pm

Viking Cooking School/Kimball Distributing 2233 South 300 East Salt Lake City, UT 84115

Reserve your tickets now at:

www.ywca.com or call 801.537.8614

$50 for tapas (total of nine) $15 for wine paring

Seminars & Events for Professionals

OF SOUTH SALT LAKE

Frugal Friday

2010-01-29T13:42:00.000-07:00

Hello Everyone!

This week we are doing a Frugal Friday!

The discounted item is a 25# Red Beet for $20.40 per bag!

Take advantage of this great deal and contact your MCCF salesman or customer service

to order your Frugal Friday Red Beets today!

Updated info!

2010-01-26T14:24:00.002-07:00

Just a reminder to everyone to check out the Commodity Alerts and Crop Outlook pages! We have updated tons of great information and pictures to keep our customers in the know! The pages are at the top of the Blog on a Navigation Bar! Have fun!

Paradise Bakery Award!

2010-01-26T14:02:00.004-07:00

Muir Copper Canyon Farms would like to congratulate Paradise Bakery in their recent award for American Fork's Business of the Year Award! CONGRATULATIONS!

Dan Smederovac (General Manager, A.F. Location) has worked hard in American Fork and deserves this honor! Great Work Dan! Copper Canyon appreciates the business partnership it has with Paradise Bakery. Keep up the good work!

Click here to view the entire article in the Daily Herald

Weekly Product Highlight: Fingerling Potatoes!

2010-01-25T07:38:00.004-07:00

Fingerling Potatoes!

Potatoes were first cultivated in Chile and Peru over 10,000 years ago. Thousands of multicolored varieties have been developed since then, but most varieties were almost eliminated due to the industrialization of mono-crop farming to fill our craving for fast food French fries! Fortunately we have come to see the importance of keeping these delicious heirloom varieties alive for their amazing flavor and gorgeous color. Varieties most readily available in the mix include; Banana, Red & Purple.
*Information courtesy of Harvest Sensations.

Some of the older varieties exist now only in gene banks where they are being worked on to create disease resistant strains for the future.
Please contact you MCCF salesman or customer service to place your order for some Fingerling Potatoes!
Fingerling Potatoes are available in 5# bags for a single color, or 10# bags of a Mixed color variety!
Enjoy!

Weekly Recipe: Roasted Mixed Heirloom Potatoes & Fresh Herbs!

2010-01-25T07:10:00.004-07:00

Roasted Mixed Heirloom Potatoes & Fresh Herbs!

(Serves 6-8)

Preheat Oven to 425 degrees

Ingredients:

Assorted Heirloom Potatoes (Fingerling) 2 Lb.

Olive Oil 1/4 Cup

Fresh Garlic, chopped 1/4 Cup

Fresh Thyme leaves 2 Tbsp

Fresh Rosemary leaves 2 Tsp

Fresh Chives, Chopped 2 Tbsp

Fresh Dill leaves 2 Tbsp

Fresh Tarragon leaves 2 Tbsp

Preparation:

Keep Potatoes whole and mix in a large mixing bowl with Garlic, Thyme and Rosemary.

Spread on a sheet pan lined with parchment paper or use a Silpat so potatoes don't stick.

Roast 30-40 minutes until Potatoes are soft to the touch.

Toss with Chives, Dill, Tarragon, freshly ground Pepper and good Salt before serving warm.

If using as a salad, add 1 cup of Sour Cream when cool.

*Recipe courtesy of Harvest Sensations

Happy Eating!

Thrifty Thursday!

2010-01-21T09:02:00.002-07:00

This weeks Thrifty Thursday item is Black Garlic in a 1# bag at $14.00! This is a great new and fun item to cook with! Get cooking with something exciting and try some Black Garlic! Call your Muir Copper Canyon salesman or customer service to place your order today!

Click on this link to check out a great recipe with black garlic!

Black Garlic Mushroom Duxelle

*Photograph and recipe courtesy of blackgarlic.com

Executive Chef: Phelix Gardner at the Wild Grape!

2010-01-20T14:11:00.008-07:00

The Wild Grape is celebrating their 1 year anniversary! Congratulations!

Here is a picture of the one and only Executive Chef Phelix Gardner!

We would like to thank the Wild Grape for being such a great customer

and showing off the products you order from Muir Copper Canyon Farms!

Pictured above is their delicious dish

Saffron Vegetable Stew!

What Chef should get the next Bio Spotlight?

2010-01-19T12:29:00.005-07:00

Nominate your pick for the next

Chef Bio Spotlight on the Muir Minute Blog!

Comment on this post who you nominate, or e-mail your selection to loolamuir@msn.com and we will see if we can make it happen for you!

We love your input!

Thanks!

Weekly Product Highlight: Baby Summer Squash!

2010-01-17T21:08:00.006-07:00

Baby Summer Squash!

Baby versions of your favorite summer squash flavors including baby green summer, baby gold summer and baby zucchini available in single or mixed cases. Very popular due to their tiny size which is approximately quarter to half dollar diameter depending upon the time of year. They grow on the same plant that full size squash grow on, only they are harvested while small. Great for grilling, roasting, sautéing and tempura. Cut in half length wise for dramatic effect. Mmmm. Do something different with your dishes by using Baby Summer Squash!

*Information courtesy of Harvest Sensations

Contact you Muir Copper Canyon salesman or customer service toady to place an order for Baby Summer Squash!

Enjoy!

Weekly Recipe: Roasted Baby Summer Squash with Fresh Herbs!

2010-01-17T21:00:00.000-07:00

Roasted Baby Summer Squash with Fresh Herbs

Ingredients:

Baby Summer Squash 1 lb

Olive Oil ½ cup

Rosemary leaves 1 tsp

Thyme leaves 1 tsp

Garlic, minced 1 tsp

Chives, minced 1 tsp

Tarragon leaves 1 tbsp

Rice Wine Vinegar 2 tbsp

Dijon Mustard 1 tsp

Preparation:

Cut baby squash in half length wise and toss together with olive oil, rosemary,

thyme and garlic.

Roast until tender about 20 minutes.

Then toss together with chives, tarragon, rice wine vinegar and Dijon mustard

Serve warm or at room temperature.

*Recipe courtesy of Harvest Sensations

Happy Eating!

Thrifty Thursday!

2010-01-14T16:54:00.002-07:00

This week our Thrifty Thursday product is a 4/5# case of crinkle cut carrots. They are priced at $10.00/case! Don't miss out on this awesome deal! Contact your Muir Copper Canyon Farms salesman or customer service to place your order today! Enjoy!

Giveaway Reminder!

2010-01-14T13:42:00.002-07:00

Hello Everyone! Just a little reminder to get your recipes submitted to loolamuir@msn.com along with your e-mail address and contact information to enter in our

January Special Giveaway! You don't want to miss out on a free case of

Baby Gala Apples!

We will be announcing the winner on Monday, January 18th!

Thanks!

Weekly Product Highlight: Baby Gala Apples

2010-01-10T22:14:00.001-07:00

Grouping of a bunch of Baby Gala Apples

Pictured above is one Baby Gala.

Pictured below is a comparison of a regular sized Gala Apple next to a Baby Gala Apple.

Baby Gala Apples!

Gala apples are the number one best selling apple in the U.S. taking the reign from the Red Delicious in 2009. They are a small apple to begin with but also available in their tiny size known as baby.

Light red skinned with green, yellow striping the gala is sweet, juicy, crispy and full of flavor. Their thin skin makes a favorite of children.

Gala apples are a cross between Golden Delicious and Kidd’s Orange Red (a variety that is only seen now in farmer’s markets) and was developed in New Zealand in 1920 by orchardist J.H. Kidd.

Baby Gala Apples are available almost all year round and are great for hand fruit, adding to fresh salads and using whole or sliced in baking to accentuate their small size.

Best stored at 30-34 degrees with 90-95% relative humidity.

*Information Courtesy of Harvest Sensations

Liven up your food with a juicy, sweet bite of Baby Gala Apple!

Contact your Muir Copper Canyon Farms salesman or customer service to place your order for Baby Gala Apples today!

Enjoy!

Weekly Recipe: Brown Sugar Baked Baby Gala Apples

2010-01-10T21:10:00.005-07:00

Brown Sugar Baked Baby Gala Apples

(Serves 4)

Ingredients:

4 Baby Gala Apples

1 Cup Chopped Walnuts

4 Tbsp. Butter

1 Cup Brown Sugar

1 Tsp. Cinnamon

Pinch of Nutmeg

1 Tsp. Vanilla

Pinch of Salt

1/2 Cup Rolled Oats

4 Scoops Vanilla Ice Cream

Preparation:

Core Each apple and place in small baking dish

Mix together Walnuts, Butter, Brown Sugar, Cinnamon, Nutmeg, Vanilla, Salt and Rolled Oats with your fingers until well incorporated.

Stuff the core of each apple with the filling and sprinkle remaining filling on the top of apples.

Bake at 350 degrees for 30-40 minutes until apples are bubbling.

Serve each apple warm with a scoop of Vanilla Ice Cream for a delicious winter dessert!

* Recipe courtesy of Harvest Sensations

Happy Eating!

Beehive Cheese Co. in the Washington Post!

2010-01-10T20:30:00.002-07:00

Beehive Cheese Co. recognized in the Washington Post!

January 4, 2010

Since opening Beehive Cheese Co. in 2005, Ford and Welsh have won numerous awards for their cheeses. In 2007, the creamery took first place in the flavored cheddar category at the American Cheese Society competition for its Barely Buzzed, a cheddar rubbed with lavender and ground coffee beans (roasted in Colorado by Welsh’s brother). More recently, it earned a bronze medal at the World Cheese Awards last October for its Promontory Smoked Cheddar.

To read more of the article click on the

Washington Post.

Beehive Cheese will be at the Fancy Food Show, booth 4621!

If you are attending take some time to go check them out and say hello!

Thrifty Thursday!

2010-01-07T12:59:00.002-07:00

Hello Everyone!

This week our Thrifty Thursday item is Rainbow Chard! It is $18/case with

12 bunches/case!

Take advantage of this great price while it lasts!

Contact your MCCF salesman or customer service to place your order today!

This Thrifty Thursday price will be good all week!

Enjoy!

January Special Giveaway!

2010-01-03T20:36:00.004-07:00

Happy New Year Everyone!

We hope that 2010 brings much happiness and prosperity to all!

We are doing a January Special Giveaway for the new year! We are going to have a drawing for a case of Baby Gala Apples! To enter in this Drawing, please submit a recipe of your choice to be showcased on our blog in our Recipes link. Please submit your recipe to us, via email at loolamuir@msn.com. You need to include the recipe, your name, company, and e-mail address. (If you would like to include a picture to go along with your recipe, and/or a brief explanation of why you love this recipe, that would be great!) We will draw a name at random and announce the winner on Monday, January 18th!

Good luck!

Weekly Product Highlight: Chinese Long Beans

2010-01-03T20:26:00.000-07:00

Chinese Long Beans!

These gorgeous dark green beans can grow up to 3 feet long, thus sometimes known as a yard bean, but are commercially harvested at 18 inches. They have a very sweet, mild flavor that is perfect for stir frying. There are many different seed varieties so that during some times in the year you may see a purple tip, some chefs refer to this variety as Indian. Purple long beans are rare, but can be found at specialty farmer’s markets during the autumn. Snip into two inch sticks for stir fry or French cut for a dramatic effect! Store at 45-50 degrees with relative humidity, they don’t like to get too cold. Long Beans are a good source of vitamin C, vitamin A and folate.

*information courtesy of Harvest Sensations

Make your winter dishes fresh and tasty with our Chinese Long Beans!

Contact your Muir Copper Canyon Farms Salesman or Customer Service to place an order today!

Enjoy!

Weekly Recipe: Garlicky Spicy Chinese Long Beans

2010-01-03T20:16:00.005-07:00

Garlicky Spicy Chinese Long Beans

(Serves 4)

Chinese Long Beans 1 bunch

Olive Oil 2 Tbsp

Garlic 4 cloves

Sesame Oil 1 Tbsp

Soy Sauce 2 Tbsp

Sambal 2 Tbsp

Green Onions 1 bunch

1. Cut the Chinese Long Beans into two inch sticks and green onions one inch on the bias.

2. Heat olive oil in a wok until hot then sauté long beans, green onions and garlic together until tender between 5-10 minutes.

3. Splash with soy sauce and sambal just before service

4. Serve with white or brown rice

(This spicy garlicky side dish is rather addictive and reheats well!)

*Recipe courtesy of Harvest Sensations

Happy Eating!

Thrifty Thursday!

2009-12-31T13:05:00.002-07:00

This weeks Thrifty Thursday item is a 28oz. jar of delicious, ready to use

Christopher Ranch Pesto! This came in by mistake and we are selling it at cost, $13/jar!

Please contact your salesman or customer service to place your order!

Enjoy!

Weekly Product Highlight: Meyer Lemons!

2009-12-27T23:47:00.001-07:00

Meyer Lemons!

Meyer Lemons were introduced to California by Frank Meyer from China where they originate. They are a cross between a mandarin and a standard lemon. Heirloom varieties actually ripen to an orange color. Their production is limited due to the fact that harvest is bi-annual, meaning they only produce lemons every other year. Because they are thin skinned they have not been shipped outside of CA until recently which is nice for all the chefs outside of our state who can now enjoy their lusciousness. These gorgeous lemons are smooth skinned and deeply fragrant making them the perfect lemon for all of your holiday menus. They are lower in acid than standard lemons but much more complex in flavor and also have three times as much juice for your culinary pleasure. They are also fabulous for decor because they are so unbelievably beautiful. Pair with fresh rosemary and lavender for a beautiful center piece arrangement. They are also stunning alongside poinsettias and holiday greens. Popular for their fragrance, flavor and remarkable beauty!

*Information courtesy of Harvest Sensations

Contact your Muir Copper Canyon Farms Salesman today to make an order for Meyer Lemons!

Nutrition Facts

Meyer Lemon

Serving Size 1 medium meyer lemon (58.0 g)

Servings Per Container 1

Calories 24.94

Calories from Fat 0.0

%Daily Value*

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Cholesterol 0.0 mg

Sodium 0.0 mg

Total Carbohydrates 4.0 g

Dietary Fiber 1.0 g

Sugars 1.0 g

Protein 1.0 g

Vitamin A

Vitamin C

Calcium

Iron

*Percent Daily Value are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Calories 2,000 2,500

Total Fat Less than 65g 80g

Sat Fat Less than 20g 25g

Cholesetrol Less than 300mg 300mg

Sodium Less than 2,400mg 2,400mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

*information courtesy of Sunkist.com

Happy Eating!

Weekly Recipe: Meyer Lemon & Rock Shrimp Risotto

2009-12-27T23:34:00.005-07:00

Meyer Lemon & Rock Shrimp Risotto

(serves 4)

Ingredients:

4 T. Butter

1 ea Shallot

3 1/2 cups Arborio Rice

1/2 cup Lemon Juice

1/2 cup White Wine

1/4 cup Cream

1/2 Parmesan Reggiano Cheese

2 cups Rock Shrimp

1/4 cup Fresh Herbs including; Chives, Basil and Parsley

Salt and Pepper to taste

Preparation:

Heat Butter then saute Shallots and Arborio Rice until toasty.

Slowly add Lemon Juice and White Wine and stir until creamy.

Finish with Cream, Parmesan Cheese, Rock Shrimp and Fresh Herbs. Continue to cook and stir for another five minutes until the Shrimp is pink and just cooked.

Season to taste then serve immediately.

*Recipe courtesy of Harvest Sensations

Enjoy!

Muir Copper Canyon Farms Christmas Party 2009

2009-12-27T21:46:00.005-07:00

Happy Holidays from Muir Copper Canyon Farms!

Thank you to everyone who could make it to our annual Company Christmas Party!

Thank you to all of our employees for your hard work and dedication this year!

We wish all of our Customers and Associates a happy holiday season and a prosperous new year!

2009-12-25T16:16:00.002-07:00

This weeks Thrifty Thursday item was postponed due to the holidays. This weeks Thrifty Thursday item is Black Garlic 1# for $14.00. This special price will be good through Saturday! Don't miss out on this awesome deal!

Merry Christmas!

Weekly Product Highlight: Mixed Colored Carrots!

2009-12-21T15:01:00.003-07:00

Mixed Colored Carrots!

A wonderful combination of jewel colored carrots including; Winter White, Deep Purple, Yellow Stone and Nantes super sweet orange. Weiser Family Farms grows these unbelievable carrots on their small sustainable CA family farm.

Contact your Copper Canyon Farms Salesman today to order some Mixed Colored Carrots!

Dont miss out on this beautiful item while it is season!

*Information courtesy of Harvest Sensations

Enjoy!

Weekly Recipe: French Carrot Salad with Fresh Herbs!

2009-12-21T14:12:00.001-07:00

French Carrot Salad with Fresh Herbs!

(Serves 8)

Ingredients:

Carrots, Mixed Color (2 pounds)

Olive Oil (½ cup)

Rice Wine Vinegar (3 tbsp)

Lemon Juice (3 tbsp)

Sea Salt (1 tsp)

Fresh Herbs including; chives, tarragon & parsley (¼ cup)

Raisins (Golden or Red Flame0 (1 cup)

Preparation: Mix all ingredients together in a large non-reactive bowl and sit for at least two hours before serving.

This simple salad is always a crowd pleaser for young and old alike.

So fresh and delicious ~ a great burst of flavor in the middle of winter!

Enjoy!

*Recipe courtesy of Harvest Sensations

Thrifty Thursday!

2009-12-17T09:12:00.004-07:00

Hello everyone!

Starting today we are going to have a Thrifty Thursday product offered at a great low price! You can check on the Muir Minute every Thursday to catch a good deal on our Thrifty Thursday Product!

Today our Thrifty Thursday Product is:

Baby Tri-Colored Carrots with tops!

24 bunches per case!

Thrifty Thursday priced at $28.50 per case!

*Must be ordered before order cutoff time today!

Don't miss out on this amazing steal of a deal on a great produce item!

Enjoy your savings!

Welcome Mushroom Council!

2009-12-16T08:46:00.007-07:00

We would like to welcome the Mushroom Council to our industry links page! Here are a few interesting facts about Mushrooms!

Mushrooms are the only fruit or vegetable in the produce department with Vitamin D!

Mushrooms are low in calories, fat free, cholesterol-free and are very low in sodium!

Preliminary research shows that if men substituted a 4 oz. portabella mushroom for a 4 oz. grilled hamburger every time they ate a grilled hamburger over the course of a year, and didn't change anything else, they could save more that 18,000 calories and nearly 3,000 grams of fat. That's the equivalent of 5.3 pounds or 30 sticks of butter!

*Research by Lawrence Cheskin, M.D.

Muir Copper Canyon Farms carries locally grownfresh mushrooms from Mountain View Mushrooms! For more information on Mountain View Mushrooms click on their link in our Industry Links section on the right sidebar!

Filo Purses Stuffed with Mushrooms and Artichokes

2009-12-16T08:09:00.001-07:00

Fillo Purses Stuffed with Mushrooms and Artichokes

*Recipe courtesy of Chef Annie Somerville, Greens Restaurant, San Francisco

Yield: 24 servings

• Olive oil

• 3 lbs white button mushrooms, quartered

• ¼ cup garlic, minced

• Salt and pepper, as needed

• 3 cups white wine

• 12 medium leeks, white party only, thinly sliced

• 6 lbs baby artichokes, trimmed, quartered

• 6 cups water

• ¾ cup chopped fresh herbs: oregano, parsley, thyme, chives

• 12 oz. Asiago cheese, grated

• 6 oz. Parmesan cheese, grated

• 48 sheets frozen fillo dough, thawed

• Unsalted butter, melted, as needed

Directions

In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.

In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.

Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross. Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. Brush outside lightly with butter, including top edges. Place on parchment-lined sheet pan. Repeat until all filling is used. Wrap and refrigerate at this point or bake all of the purses.

To serve: Bake in 375°F oven until golden and crisp, about 35 minutes. Serve immediately.

Enjoy!

December Special Giveaway Winners!!!!

2009-12-13T21:51:00.002-07:00

And the winners of our December Special Giveaway are.........

David Trujillo - Murray City School District

Chris Straughan - Bear Dance Cafe

Bruce Godby - BYU Idaho

Each of you will receive one of our 5# cases of Clementines! Congratulations! We hope you enjoy this great fruit this holiday season! We will contact you and let you know when to expect your prize!

Thank you to everyone who participated in our Poll this month! You are awesome and we appreciate your efforts to make this blog successful!

Weekly Product Highlight: Satsuma Mandarins

2009-12-13T08:38:00.007-07:00

Satsuma Mandarins!

Satsuma Mandarins originate from the Zheijang province in China thousands of years ago. They were introduced to the US in 1876 after going through the Satsuma province, hence their misrepresented name. Very popular due to their loose, easy to peel skin, sweet, seedless fruit and cold hearty trees. Their growing season is Mid November-Spring!

Don't miss out on the deliciously sweet Satsuma Mandarin this holiday season! This fruit is perfect for just peeling and eating, or liven up your winter salads with this lovely fruit! Satsuma Mandarins are also great juiced, made into a jelly and as a garnish on meat or fish dishes!

Contact you Muir Copper Canyon Salesman for more information on ordering Satsuma Mandarins today!

Nutrition Facts

Serving Size: 1 Satsuma Mandarin (109g)

Calories: 50 Calories from fat: 0

Total Fat 0g 0%

Saturated Fat 0%

Potassium 220mg 6%

Total Carbohydrate 11g 4%

Dietary Fiber 2g & Sugars 10g 8%

Protein 1g 2%

Vitamin A 2%

Vitamin C 110%

Calcium 4%

Iron 2%

Thiamin (B1) 6%

Riboflavin (B2) 2%

Niacin (B3) 4%

Vitamin B6 4%

Folic Acid (Folate) 8%

Magnesium 2%

Panthothenic 4%

Acid 4%

Zinc 0%

Copper 2%

Manganese 0%

Est. Percent of Calories from:

Fat 0.0% Carbs 88.0% Protein 8.0%

Winter Salad with Radicchio, Endive and Satsuma Mandarin Oranges

2009-12-13T07:30:00.001-07:00

Winter Salad with Radicchio Endive and Satsuma Mandarin Oranges!

Serves 4

Ingredients:

1 small head of Radicchio, outer leaves removed

3 Green Endives, outer leaves removed

3 fresh Satsuma Mandarin Oranges

Salt to taste

Freshly ground Pepper to taste

Canola oil, or mild, very delicate French Olive Oil

Preparation:

Tear the Radicchio leaves into med-large bite size pieces. Break each endive leaf in half. Place all the leaves in a salad bowl. Peel two of the Mandarin Oranges. Separate each orange into sections. Remove as much of the scruffy white pith and threads as you can. Add the Satsuma Mandarin segments to the salad bowl. Cut the remaining Satsuma fruit in half and squeeze the juice into a small bowl. There should be 2-3 Tablespoons. Add a little salt and freshly ground pepper to taste. Set aside until the salt dissolves. Briskly whisk 1-1/2 Tablespoons Canola Oil or very mild delicate Olive Oil into the juice, until will combined. Pour over Salad, toss and serve!

*Recipe courtesy of SpiceLines

Enjoy!

December Giveaway Reminder!

2009-12-09T12:54:00.003-07:00

Don't forget to participate in this month's free giveaway! If you fill out the poll you can be entered in a drawing to win a free case of Clementines!!! We are drawing several names so it is for sure worth it to take the time to fill out the 3 poll questions!

We also decided that we will announce the winners first thing next Monday December 14th!

Don't miss out on this fun drawing! Scroll down a few posts to participate!

Good Luck!

Beehive Cheese Facility Tour!

2009-12-08T15:19:00.000-07:00

Muir Copper Canyon Farms tours Beehive Cheese!

Mike Muir and Pat Ford

One of three Beehive Cheese Caves!

Incredible!

Mike Muir and Pat Ford

An assortment of cheeses that Beehive Cheese produces. mmmmm....

The Cheddaring Process

Pasteurizing Milk

Muir Copper Canyon Farms tours Beehive Cheese Company to keep up their long lasting relationship and see the new and exciting things going on at their facility! They have some wonderful new cheeses being aged right now! Thank you to Pat Ford for his hard work and dedication in bringing the best quality of cheeses to Muir Copper Canyon Farms! Contact your salesman for more information on ordering some Beehive Cheese today!

Weekly Recipe:Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres

2009-12-07T09:37:00.001-07:00

Stuffed Baby Heirloom Tomatoes and

Cucumber Roll Hors d'Oeuvres

Ingredients:

Stuffed Baby Heirloom Tomatoes

24 Baby Heirloom Tomatoes

1 cup Blue Cheese

1 cup Real Mayonnaise

2 Cloves peeled Garlic minced

1 Mini Cucumbers minced

Rainbow Peppercorn Grinder to taste

Chopped Chives to taste

Cucumber Rolls

3 Mini Cucumbers sliced very thin lengthwise

1 cup Risotto cooked and cooled

1 Red Onion minced

2 cloves of peeled Garlic minced

4 Baby Heirloom Tomatoes seeded and minced

1/4 cup Chipotle Chiles (Chipotle Peppers in Adobo sauce) pureed

1 cup Real Mayonnaise

Finely chopped chives to taste

Directions:

Stuffed Baby Heirloom Tomatoes:

Using a sharp knife, slice the top off the tomatoes. Trim the bottom so they sit upright. Gently scoop out the seeds with a melon baller. Set Aside.

In a bowl, combine the Bleu Cheese, Mayonnaise, Garlic, Cucumber and Pepper. Mix well. With a spoon or a piping bag, fill each Tomato and garnish with the Chives.

Cucumber Rolls:

Assemble the Cucumber Rolls in the following manner:

Lay 1 Cucumber slice flat. Add a layer of Risotto, pressing slightly as you layer it. Next add the Red Onion, Garlic and the Tomatoes. Gently roll the Cucumbers and hold them with a toothpick.

In a bowl, combine the chipotle puree and the mayonnaise. Mix well and place in a squirt bottle. Squeeze a small amount in the center of the filling of the Cucumbers and garnish with the chives.

You can adjust the heat of the Chipotle mix by adding or using less of the Chipotle puree.

Enjoy!

Recipe courtesy of Melissa's

Weekly Product Hightlight: Baby Heirloom Tomatoes

2009-12-07T08:00:00.001-07:00

Baby Heirloom Tomatoes!

You will love this amazing Tomato variety! Heirloom Tomatoes varieties have usually been around for over 50 years. They can be reproduced from seed. These little wonders have a robust, juicy flavor that will blow you away! They have all the flavor of large Heirloom Tomatoes but for a lower cost. They are generally the size of Cherry Tomatoes but can vary. Baby Heirloom Tomatoes bring the old fashioned homegrown flavor of Heirloom tomatoes into your kitchen.

This holiday season use some Baby Heirloom Tomatoes to create fun, naturally colorful dishes.

Contact you Muir Copper Canyon Salesman for more information on ordering some Baby Heirloom Tomatoes!

Happy Eating!

Here is a Baby Heirloom recipe to try!

Enjoy!

Please see the new link at the top of our blog page to view the recipe :

Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres

Did you know?

2009-12-05T07:45:00.007-07:00

???Did you know that Muir Copper Canyon Farms is the Department of Defense long term produce contractor for Utah Schools?

In addition to government produce programs MCCF services many Utah school districts with fresh produce every week. Mike Muir works with many districts to introduce our Utah children to different produce items that children typically don't experience. I.e. persimmons, pomegranates, Chinese purple long beans, and blood oranges.

MCCF cares for our Utah children and their nutrition and remains committed to increasing fresh quality produce in our Utah schools.

Briefings Highlight Role of Salad Bars in Improving Child Nutrition
On Capitol Hill today, United Fresh hosted congressional briefings on the Benefits of School Salad Bars in both the House and Senate. Congressmen Sam Farr (D-CA) and Karen Williams, chief of staff for Rep. Adam Putnam (R-FL) spoke at the House briefing about the importance of improving child nutrition and their Children’s Fruit and Vegetable Act of 2009, which will be introduced soon. Panelists presented findings from school-based research studies, discussed specifically how salad bars boost fruit and vegetable consumption and called on Congress to support policy changes in the 2010 Child Nutrition Act that would increase funding for school meals so schools could offer more salad bars and other fresh fruits and vegetables.

Here is the web page that covers this particular bit of news, if you want to read the entire article.

United Fresh Article

December Special Giveaway!

2009-12-02T12:48:00.004-07:00

This December we are doing a Poll of a few questions to see what our customers think about the Muir Minute Blog! For those who participate in this poll, they will be entered in our December Special Giveaway! To enter, you must answer these three questions and put down your name and the company you are associated with. E-mail the poll answers to me, (for those that do not have a google account) at: loolamuir@msn.com or post your answers on this post, (for those who have a google account). We will be drawing people at random from those that enter, and they will receive a free case of our delicious Clementines! Don't miss out on this fun opportunity to add your input on this new blog, and win a free case of Clementines! Good Luck!

Poll Questions:

#1: What do you like about the Muir Minute Blog?

#2: What do you feel we could do to improve this blog and make it more interesting, relevant and informative for you as our viewer?

#3: What would you be interested in seeing in the future on this blog as far as product highlights, industry information etc?

Your Name:

Your Business:

Your E-mail address:

Thank you for your input and Good Luck!

We will announce the winners on December 21st!

Weekly Product Highlight: Clementines

2009-11-30T14:35:00.006-07:00

Clementines

California Clementines are usually available from mid-November through January.

They are sometimes referred to as the "Christmas Orange."

Clementines are a small citrus fruit similar to a Tangerine but without seeds. They have a deep orange skin that is glossy and smooth. They are easily peeled and can be separated into around 8-14 juicy sweet wedges.

Clementines are a MUST for your best Holiday dishes, as a garnish on your favorite salad or to just peel and eat! They are so juicy and sweet! You will not want to miss out on Clementines this Holiday season.

Clementines are available in 5# cases.

Please contact your salesman about ordering your Clementines today!

Thanks!

Happy Eating!

Weekly Product Spotlight: Pomegranites

2009-11-23T12:45:00.004-07:00

Pomegranates!

Officially a super-food, filled with sweet flavor and packed with
anti-oxidants the pomegranate has become a very popular fruit.
It’s origin is unknown, although most think it originated in
Persia, the pomegranate has long been seen as a symbol for
fertility in Chinese, Greek, Persian, Roman and Hebrew lore and
a symbol of hope in Christian art. From the Latin word,
pomumgranatum meaning, fruit of many seeds, it is also
associated with fertility. Each fruity seed is called an, Aril.
Although there are over 700 varieties available in the Middle
East, the most popular variety grown in the US is the Red
Wonderful variety available mid-fall to early winter. The whole
fruit has a great shelf life, refrigerated; a pomegranate can last
up to three months! Seeds alone last only a few days.
You can easily seed the fruit by peeling it underwater to deter
staining and the seeds float to the top for easy picking.

*Information courtesy of Harvest Sensations.LLC

Pomegranates bring a beautiful flavor and color to your holiday dishes!

Please contact your salesman for more information on ordering your 28 ct. case of Pomegranates!

Happy Eating!

2009 Silver Platter Award Winner!

2009-11-23T12:05:00.002-07:00

Utah Restaurant Association awards Muir Copper Canyon Farms the Distributor of the Year Silver Platter Award for their service and dedication to the restaurant industry. MCCF has been dedicated to giving the restaurant industry the best service possible, because we know that our customers deserve the BEST!

Information Updates

2009-11-17T19:39:00.002-07:00

We would like to remind you to make sure to take a look at the consistently updated Commodity Alert and Crop Outlook pages that are available to view at the top of the Blog Home Page. There is a navigation bar at the top with links to our other pages with this information. There is always valuable information updated regularly there for your convenience! Thanks!

Copper Canyon Employee Honored

2009-11-15T22:07:00.003-07:00

ACF Beehive's Chefs Chapter honors Gene Anselmo of Copper Canyon Farms with the Honorary Chef of the Year Award! Each year the Beehives Chef's Chapter chooses someone in the industry that has performed dedicated service to their chapter. Though Gene is not a chef he was made an Honorary Chef of the Year for his time and service he has given to the chapter.

CONGRATULATIONS GENE ANSELMO!!!

Weekly Product Highlight: Ravi Fruit Puree

2009-11-15T21:33:00.005-07:00

Ravi Fruit Puree!

Ravi Fruit Puree is such an amazing product. There are so many different ways to incorporate this puree into your cooking, some of the most popular ways to use it are: for sauces, cocktails, and there are multiple uses for a pastry chef as a mix in for pastry cream, or in a creme brule, etc. Use this versatile and delicious product to bring some excitement into your menu!

Ravi Fruit Puree is unique to Muir Copper Canyon Farms in our Market.

It comes in a 2.2 lb. container.

Talk to your Salesman about the flavors available and to make an order!

Enjoy!

Tony Caputo's Cheese Cave

2009-11-08T21:36:00.005-07:00

For over 2 years Muir Copper Canyon Farms has delivered Tony Caputo' s Market products to the restaurant industry. The Caputo and Muir families are dedicated to supplying quality products to their customers. Contact your Muir Copper Canyon Farm's salesman to receive more information about getting wholesale delivery of Caputo Products!

Weekly Product Highlight: Fuyu Persimmons

2009-11-08T20:40:00.009-07:00

Copper Canyon Farms' Wonderful Persimmons!

Fuyu Persimmons:
These delectable fruits have been used in the United States since the 1800's, but have been cultivated in Asia for centuries. The Fuyu Persimmons are the most popular of their kind. They are Squat and Orange looking similar to an Orange Tomato. The Fuyu Persimmon is not tannic so it is usually used by chefs raw and sliced like an apple, or cooked into desserts. This amazing fruit has a very deep rich flavor profile similar to a ripe sweet mango with a honey finish. Try Fuyu Persimmons with spicy greens and salty cheeses for a fresh and fun fall salad!
Its genus name, Diospyros, aptly means Food of the Gods!
Make your fall dishes a little more fun with this great fruit!
Ask your salesman for more information on ordering a case of 24 count Fuyu Persimmons supplied by Harvest Sensations!
Happy Eating!

Pastry Demo with Philippe Laurier

2009-11-08T19:31:00.000-07:00

Here are some of the highlights from our Pastry Demo sponsored by Muir Copper Canyon Farms and Paris Gourmet!

What a fun and educational experience this was! We would like to thank Philippe Laurier and Nicole Pupino for giving us of their time and talents during this Pastry Demo!

This was a great opportunity to learn more about the Paris Gourmet products, and the preparation of Pastries and Chocolate!

We were able to tap some of the knowledge from Philippe Laurier who is a Pastry and Chocolate expert! We tasted the Pastries and Chocolates and they really were amazing!!!

Thank you everyone who attended and made this fun event a success!

We would also like to remind everyone that we are still holding a promotion on the Paris Gourmet products until November 9th.

With a purchase of $400 or more of Paris Gourmet products you will receive a free 11 lb. case of 58.5% Noel Chocolate Buttons!

Take advantage of this great promotion while it lasts!

Pictured from right:

Nicole Pupino, Mike Muir, Phil Muir, Brett Hansen, Patricia Fava, Gene Anselmo, Philippe Laurier.

Here are many of Paris Gourmet's wonderful products!

Thank you to Salt Lake Community College, Miller Campus for the great venue!

Thank You!

2009-11-06T20:30:00.002-07:00

We would like to thank all of our customers for helping to make this blog a success. We hope that you find this site useful and informative. We are also flattered by the fact that our local, regional, and national competition checks out our site frequently and even daily. :0)
Our timely, accurate, and expert information comes from our close ties to the produce industry. We thank Pro*Act also for their constant information flow to us. Pro*Act adds a priceless value to our supply chain, which gives our customers the edge on information, food safety, and product quality.

Thank You! Muir Copper Canyon Farms.

Weekly Product Highlight: Sweet Gem Lettuce!

2009-11-02T06:42:00.001-07:00

Sweet Gem Lettuce!

AKA: Little Gem

Sweet, Crunchy and Elegant!

An unbelievably delicious cross between Butter, Romaine and Iceberg grown into one sweet, crunchy, delicious head of lettuce for you culinary pleasure! Great for Mini Wedge, Grilled Cesar Salad, Hand Lettuce Cups and More!!!

This November try something a little different, and create something especially delicious with our Little Gem Lettuce!

Hugely popular, great for retail, and perfect for two!

Try some today and see why everyone loves it!

Little Gem Lettuce is in stock and it comes in a 24 count case!

Contact you salesperson for more details!

Enjoy!

Philippe Laurier's training MCCF's sales team!

2009-11-01T13:05:00.001-07:00

Prepare to be hungry.....

Pictured from right:

Philippe Laurier (Paris Gourmet Pastry Chef), Kevin Romph (MCCF salesman), Brett Hansen (MCCF salesman), Phil Muir (CEO or Muir Copper Canyon Farms), Nicole Pupino (Regional Sales Representative for Paris Gourmet), John Marsh (MCCF salesman)

We would like to give a big THANK YOU to Philippe Laurier and Nicole Pupino from Paris Gourmet for so graciously giving us their time! We enjoyed a wonderful day of personal training with Paris Gourmet products, and learned to use those products to create many delicious desserts and pastries! We learned so much, and are grateful for the time and effort that Philippe and Nicole put into our training! You are such great people and we are glad to work together to provide our customers with so many amazing products!

Blood Oranges Giveaway Winner!

2009-10-30T12:57:00.001-06:00

The winner is........

Jenny Buck with the MOA Cafe, Brigham Young University!

We hope you enjoy your 10# Case of Blood Oranges!

Congratulations!

Reminder

2009-10-28T08:11:00.004-06:00

Just as a reminder, we would like to invite you to view our daily updated Commodity Reports, Crop Outlooks, and Food Safety Updates on the navigation bar at the top of our blog. We update those pages as soon as we get the information and it is very informative.

We would also like to invite you to sign in as a "Follower" of our blog so that you can stay updated on all that is happening with Copper Canyon Farms and the food industry. We would like to hear your feedback, so feel free to comment on any post you would like! We want this blog to be interactive with our customers and friends!

We are doing a Giveaway of Moro Blood Oranges in a drawing for those that become a Follower of this blog. For more information see our post called Blog Launch Special Giveaway.

Thank you for visiting the Muir Minute! Have a great day!

Blog Launch Special Giveaway!

2009-10-25T20:04:00.003-06:00

Thank you for visiting our new Blog the Muir Minute! As a thank you for your comments and feedback on this blog we are doing a Promotional Giveaway! We will draw at random one of the new registered followers of this blog and they will receive a 10# case of our delicious Moro Blood Oranges! To qualify for this prize you need to register as a follower of this blog on the left sidebar of the blog under "followers", then post a comment on this entry with your name, your company and your email address! We will announce the winner on Friday, October 30th! Good luck! Thanks for making this blog a success!

Weekly Product Highlight!

2009-10-25T08:41:00.001-06:00

Moro Blood Orange!

This is an especially delicious fruit! It is less acidic than the regular Navel Orange. It has a beautiful rich dark color that adds interest to all that you use it in! Its most popular uses are juices, ice creams, sorbets, segmented and used as a garnish on anything, in sauces, marmalade's, compotes and granitas. You can do an endless amount of creative and interesting things with your dishes with these special Moro Oranges!

This would be a fun product to work with for your Halloween specials!

The Blood Oranges are more commonly used in Spain and Italy but are quickly becoming more popular in the United States! The Blood Orange is being grown in California and Texas! This product is in stock in #10 cases. Please contact your salesman for more information on ordering Blood Oranges, but hurry while supplies last for this week!

We hope you have fun creating new and fun dishes with this spectacular fruit!

Enjoy!

Pro*Act - Food Safety of the Year Award winner!

2009-10-20T20:33:00.003-06:00

Pro*Act is honored by United Fresh with the Food Safety Advocate of the Year Award. Muir Copper Canyon Farms is a Pro*Act Member/Owner company. Please visit the link to see the video announcement. Gills Onions was also awarded California's most prestigious Environmental Award which is also included on the video. Not only does Muir Copper Canyon Farms buy processed onions from Gills, they are also a values Pro*Act supplier. Congratulations Pro*Act and Gills Onions on your prestigious awards!

http://andnowuknow.com/qd/183

Events

2009-10-15T23:16:00.009-06:00

PASTRY AND CHOCOLATE DEMONSTRATION!

Sponsored by
Muir Copper Canyon Farms
&
Paris Gourmet
Date:
October 26th, 2009
2:00 p.m.
Location:
Salt Lake Community College

Miller Campus

9750 South 300 West

Come learn from a professional French Pastry expert, Philippe Laurier. Muir Copper Canyon Farms will be giving a case of Noel 58.5% Chocolate Buttons with your first order of Paris Gourmet products within 2 weeks of the demo. Order must be at least $400. SEE YOU THERE!