Posted by & filed under Food Philosophy, organic, organic produce, organic produce delivery, tips & tricks.

If you haven’t read this article, yet, on the best ways to use celeriac (or “celery root”), please do so now, because with this particular novel entry on an innovative way to eat celeriac, you’re guaranteed to have a full-on full-course meal when you put all three together. Soup. Salad. And…. Chips??

Yep, You Got It — CELERY ROOT CHIPS, to Be Exactceleriac chips

And there is a way to get it done right, as celeriac can be difficult to work with if you’re thinking of slicing and dicing. Once you’ve got it done, though, you’re set for a plethora of possibilities, and this is one recipe for a snack or side that’ll blow your mind.

Take the celery root on your chopping table and start slicing into quarters. The key is to slice each quarter then as thinly as you can possible do it, as when you roast the chips with the olive oil, you want to brown it through as much as possible. It may take you a while, but it’s well worth it, as these kind of chips will keep for quite awhile.

Once you’ve got it all sliced up, toss all of them into enough olive oil to coat from front to back, top to bottom, and everything in between. Sprinkle with some good ol’ fashioned seasoned salt (or celery salt, or sea salt, whichever you prefer). Spread it all on a sheet pan to put in the oven at 350.

You’re going to have to watch the chips pretty carefully, because you want some white left with a deep golden brown around most of the celery root chips. Too dark, and they’ll be a little bitter for your taste. Get them right, and you can take them out of the oven for cooling, but it won’t take long….

Because You Can Very Soon Enjoy Some ACTUAL Celery Root Chips While Watching Your Favorite Movie

Or as we mentioned…. Have those chips with celery root soup and a celeriac salad. Talk about celeriac overload, right? But in this case…. The overload isn’t bad at all.

Posted by & filed under Organic Lifestyle, tips & tricks.

Just recently I had the flu for the first time and had to miss a couple workouts. This is my experience with getting back into working out after the flu. It started with a crackle-ish tickle in my throat on Friday. Always, I’ve learned, an indication of something not-so-good on the horizon. It got worst over the weekend with more coughing. Then hacking up dark green stuff from my lungs. It is impossible to be inconspicuous when you are coughing that hard. Monday was busy and I had some responsibilities at Golden Gate Organics to take care of. Namely, I needed to create the weekly produce menu for all of our customers. Once that was complete I sent the weekly email to all of our customers and went home to rest. I was still a little sore from lifting on Sunday.

Going To The Doctor

The next day I went to the doctor. I thought I might’ve had bronchitis since it was similar to symptoms I experienced before when diagnosed. But it was the flu. “It says you didn’t get a flu shot this year.” The nurse politely said to me with a smug look on her face. This was the first year in memory that I did not get a flu shot. I thought I didn’t need one since I never got the flu before. Boy am I an idiot. “I’ve just didn’t have an opportunity to get one this year.” It was a lie. I coughed. The rest of the day wasn’t so bad.

The next day was Wednesday and I really felt my energy begin to drop. I met Steven, the president of Golden Gate Organics, at his house to work on a couple projects. Concentrating was impossible and my energy levels fell to zero. I would’ve fallen asleep if it weren’t for my incessant coughing keeping me awake and miserable. I called it a day at lunch and went home to be sick on the couch. Thursday, Friday, Saturday, and Sunday were spent quarantined in my bedroom alone. I couldn’t even find joy watching basketball on TV. Or sleeping. Never in my life had I ever felt as sick and miserable as I did when I had the flu. I felt bad letting Kyle, my workout buddy, know that I was not going to be working out after the flu got worse. We lift weights together every Wednesday and Sunday. Our program is STRONGLIFTS and I highly recommend it to anyone who wants to start getting much stronger.

Barbells pushed off to the side.

Kyle took my absence as an opportunity to rearrange some odd weights placed next to our squat station.

The Flu Is Up, My Energy Is Down

The Mercury News even reported that five people die of flu-related deaths this flu season. That, and flu season in California hadn’t even peaked yet. That’s me always an early adopter. I felt like I lost a few pounds after hardly eating for about five days. Fortunately, though, our organic grocery delivery came right on time Friday morning. I didn’t even know that it had been delivered. My wife, Jen, took care of it and took care of me. She is the best. I ended up taking Monday off after the weekend, then a half day of work on Tuesday. Wednesday night was workout night.

I still had my cough but it was under control. Coughing into my elbow became second nature and kept my hands clean for the next person. My energy levels were nowhere near normal. Still, I could’ve texted Kyle and said I couldn’t lift again. But I didn’t. I needed to get out of the house. I wanted to lift those weights. Starting over is the worst and I hoped I hadn’t regressed much. Sure I coughed during the workout. But so what? I know how to cough politely and people can see that.

My Advice On Getting Back Into Working Out After The Flu

So my answer to how to get back into working out after the flu is to just step back into your old routine. Definitely take it easy and don’t push yourself too hard. Working out after the flu doesn’t need to be hard and it shouldn’t be. This first workout or two back isn’t about staying in shape. It is more about getting back into the routine. The routine is the most important part of working out because without it you won’t steadily improve. You slowly lose the gains of working out when you don’t work out. But it won’t go away in a week. When you have the flu drink lots of water, stay away from caffeine and alcohol, and try to eat as many fruits and veggies as possible. You need to take care of yourself and get strong again. Then you can go party.

Corey Allan Tufts
Founder and CEO, Golden Gate Organics


Posted by & filed under Food Philosophy, organic, organic produce.

We’re willing to bet a lot of you don’t even know what an endive is, let alone a Belgian one. But did you know they’re surprisingly fun to eat (obviously really, really ridiculously good for you) and go by several other names as well?

  • Frisee
  • Chicory
  • Escarolebelgian endive-1
  • Radicchio

And wouldn’t you know it? They’re all endives. But the Belgian one is a bit of a hidden gem in the culinary halls of delight. It’s the endive making the traditional lettuce leaves look plain and simple, and for good reason. They’re crunchy. They keep their form well, which makes them surprisingly versatile when it comes to cooking and eating.

So Here’s Three Ways to Eat The Endive!

Read about them — and then try it out yourself. You’ll be surprised:

  1. Braising — Not a lot of veggies can be braised, but the endive can! Here’s how.
  2. Saute  — Sure, a lot of different veggies can be sauteed on a pan: mushrooms, asparagus, onions. But a leafy green vegetable? That would spell disaster. Not so for the endive.
  3. They’re Like SCOOPS — Yes, like those Frito chips. Check out why you can eat the ‘dive like this by clicking here.

The bonus is the versatile veggie has both sweet and hearty bitter properties to it, which change depending on the way you cook it (and, of course, the way you eat it). So experiment. You might find a more interesting way of working with the endive, possibly!

Which We Fully Support Here at Golden Gate Organics: It’s All About Invention and Discovery

And nothing else says discovery like the endive. Plenty of other organic foods and other foods out there offer great potential. We’re even wondering if it’s possible to pickle an endive. After all, it’s like braising! Might actually go well if you think about it. Who knows — maybe we’ll try it out ourselves and let you know (unless you beat us to it!).

Posted by & filed under Food Philosophy, organic, organic produce, organic produce delivery.

We wouldn’t be surprised at how many might’ve not known. After all, the road to the gate of Heaven is a narrow one. Not many can find it. Plus it’s a pretty long road. The thing is braising can get risky if done with the wrong kind of food. You’re basically cooking a food in a specific type of liquid for a really long time, and if the food doesn’t hold up too well to moisture, you might come up with something a bit wilted. And last we checked some vegetables don’t do too well when wilted. So what about braised endive?

Funny You Should Mention Braised Endive — a Rare Find, a Genius Find

And there are plenty of other ways you can eat or use endive as part of your culinary exploration. But braising? That opens up a braised-endivewhole new frontier of awesomeness. The thing about Belgian endives is the fact that they’re quite the hardy leafy green. It’s difficult to really break down the veggie, not like lettuce. You can rinse lettuce in hot water for just 30 seconds and risk destroying it all. But endives are so remarkably sturdy that braising only softens up the leaves and infuses them with whatever flavor you like.

So try this: heat a tablespoon of oil in a skillet and add a half-cup of bread crumbs. Throw in a couple tablespoons of freshly chopped parsley as well, toast it all until nicely browned and crispy. Set it all aside.

The next thing you want to do is get a deep saucepan, add another tablespoon each of oil and vegan butter. Cut 5 or 6 Belgian endive heads in half the length-wise, laying them down cut-side on the pan. You won’t even begin to imagine how much fun it would be to watch the endive sizzle with the butter, enriching the flavors. Saute for three minutes while adding some minced garlic cloves and dried thyme, a cup of vegetable broth, kosher salt and black pepper.

The braising then begins. You let the pot slowly boil for a half-hour with the goodies in there. Turn each endive head over every ten minutes while you’re at it. Let the liquid evaporate, remove, put on a platter, and sprinkle with those toasted bread crumbs. Voila.

Talk About Wholesome… Which Many Never Thought Possible With Veggies (ORGANIC Veggies, to Be Exact)

Just writing this (and you reading this, hopefully) gets that stomach growling. Veggies definitely can do it up well. Just remember, though, that this particular idea exists only as a side dish given the lack of protein. But, in all honesty, what can you not add into the braising liquid to make it a true-blue meal?

That’s right. Nothing. You’ve got the goods right here. You’re most definitely welcome.

Posted by & filed under Food Philosophy, organic, organic produce, organic produce delivery.

Willy Shakes knows a good spun yarn as typical, but we’re pretty positive that he ain’t no cook by any means (we’re just guessing, though, because — after all, cooking is a culinary art). The question, however, does come up often — should you saute or not saute endives? After all, to saute means to completely soften up that veggie, and not every veggie can handle the heat. Thankfully, the Belgian endive is quite versatile as shown here, and here’s your proof that even the fire of the skillet can’t burn out a truly good endive head.saute-endives

Thankfully, It’s Arguably the Easiest Project to Saute Endives

Really, all you need is that skillet, some oil, and whatever seasonings you want to throw in. That’s it. Get some olive oil in the skillet, heat it up, throw in some garlic and maybe red pepper flakes. Simmer it up for a bit while chopping up some endive heads and then throw those in there with the culinary smelly-goods.

You, of course, have to watch what you’re doing. While the Belgian endives can take the heat quite well, the trick is pulling them off the skillet at the right time. The general rule is three minutes, tops. You want the endive pieces to still have some of that crunchiness they’re known for. Add salt and pepper to taste as well.

You don’t want to leave it at that, though, because in truth the endive is a beautiful vehicle for a plethora of gifts, like lemon juice. Squeeze some of it on top of your creation. That infuses the work with a bit of tangy sweetness for that bit of a kick.

You Then Have a Side Dish That Takes You Literally Less Than Five Minutes to Make

Can’t beat that ease of use in the kitchen, right? And you thought sauteing vegetables might be a bad thing. Shame on you. Hamlet would be ashamed.

Posted by & filed under Food Philosophy, organic, organic produce, organic produce delivery.

When you eat endives, do you eat them with a salad? No? Well, you’re missing out. There are lots of ways to eat endives, honestly, but mixing it up with salads just about takes the cake (not an actual cake, of course). But it has to be done right, pure and simple. It takes more than just chopping up the endives and throwing them in some romaine. Let’s go for something a little more detailed and culinary, like art.

You First Start With Some Tofu “Chicken” Salad When You Eat Endives

We know, we know. It doesn’t have to be tofu. You could use literal chicken if you really want, but that would defeat the purpose of a salad, right? Right. Hence why tofu does just fine in this example, but don’t dwell on the whole tofu thing. Remember: this is just an example.

With the tofu, you need to cut a block of the extra-firm stuff, pressing and draining them into small cubes. Steam them for up to four minutes. Next you heat a tablespoon of oil in a large skillet for the purpose of cooking that tofu. You’ll see why this is crucial, because as much as we love salad, we’re thinking about complete meals here — we need the protein, period.

Cook the tofu until brown on all sides — then remove onto a plate for cooling. Let it sit. Now it’s time for the fun….

This is where you get the goods for the salad in play: two celery stalks, and two tablespoons of parsley, finely chopped. Get some vegan mayo (4 tablespoons), and a tablespoon of each of these ingredients: Dijon mustard, garlic powder, mustard powder, kosher salt. Throw in a half tablespoon of black pepper, and you’re set. You can also sprinkle in some chopped toasted almonds.

Now the salad sounds good and all, but where do the endives come in?? Makes no sense. Here’s the trick.

Add the tofu, mix, and then break off some endive leaves. You use the leaves to eat your salad!

Convenient, Savvy, Smart, Easy, and Actually Pretty Cool

Who knew you had a way to save on some dishes by using those endive leaves? And you can eat them, too. Just another reason why these Belgian endives are among the best veggies to eat (and use as utensils. Pretty fun.).

Posted by & filed under Food Philosophy, organic produce, tips & tricks.

We’re willing to bet that many people don’t even realize that the pickle is actually a CUCUMBER. That’s right. In fact, pickling is its own brand of processing for food with a specific flavor. You can pickle just about anything — beans, carrots, beets, lemons, peaches, peppers — and, of course, cucumbers, and we then call them PICKLES, and you can find them just about in any grocery store.

The Thing Is — You Don’t Need to Buy Those ‘Pickles’ at Any Grocery Storehow to make pickles-1

You can actually make them yourself. And it won’t take so long either. At best, it’ll take you 30 minutes, and one of the secrets here can make it so the “shelf life” of your jar of pickles will last a really long time (read more below). Buy cucumbers in bulk and get to work with these three top secrets on how to make pickles on your own. Without help. Without driving to a grocery store.

It’s so easy that you’ll be blown away. Then you can practically jar your pickles and have them with sandwiches literally every week and you didn’t even have to buy the Vlasics to do it. Simple.

The Sad Thing Is No One Ever Wants to Do the Legwork

But it’s so worth it in the long run. And once you’ve got this down pat, it’ll be a no-brainer for you. In many ways, it’s honestly much healthier to go the natural homemade route versus driving to the grocery store. And you know we like healthy at Golden Gate.

Check out the tips for yourself. You’ll see it’s a whole lot easier than you think!

Posted by & filed under Food Philosophy, organic produce, tips & tricks.

Who knew that you should be selective when pickling cucumbers? As if there were certain secrets to effective pickling, right? The truth is this: the process is easy, but the product needs to be the best for it to have a lasting effect on you. Taste, seasoning, longevity: sometimes when you make your own pickles, they come out a little weird — and it just might be because you don’t necessarily have the best cucumbers out there. Quality matters.

How to Make Pickles Should Be All About How to Pick the Best Cucumberhow to make pickles-2

And this is the best advice you can get from any organic food website out there: Kirby Cucumbers tend to be the best. They hold up better than even those English cucumbers given the firmness and crunchiness. Some of the misfires end up a bit soft, flaccid, and rather blah, which comes with the territory associated with pickling. Don’t fret. That’s often the case when you soak a cucumber in a brine that’s designed to completely soften up the flesh.

So you need a cucumber that can hold up.

Persian cucumbers also can handle the brine quite well. The best part of those types of cucumbers is the fact that they have thinner skins, making them perfect for jarring in the pint sizes. Better storage. Here’s the best advice, though, when picking your ideal cucumber from the organics produce market: look for ripe and firm. Not ‘limp’ and ‘wrinkly’. You’ll be regretting the efforts over the latter, wasting your brine and your time.

One More Thing: Definitely Wash Those Cucumbers Up Good

You’d think it wouldn’t matter since you’re soaking those cukes. But it does. Wash them. And cut away any blemishes found, as well as any bruises on the veggies before pickling. Then you’ll be good as gold. The cool thing about pickling is the fact that you can do the same to just about any vegetable out there. Once you have a flavor you like, go with it. Run with it. Heck, you can even market the stuff on your own!


Posted by & filed under Food Philosophy, organic, organic produce, tips & tricks.

Ever noticed how those grocery store jarred pickles can come in a variety of flavors? That’s no accident. Pickling is a versatile way to inject flavor into your favorite cucumbers. However…. You have to be a bit careful with what you try to do for several reasons. There are some mainstays for the type of brine combination you want to use as well as the herbs you want to infuse with it.

Think Dill Seed for Pickling — But There Are Other Flavors, Toohow to make pickles-3

Dill seed is the most common. In fact, many can’t help but think of pickled cucumbers when they smell dill! However, you can do some pretty nifty pickling when throwing in other stuff to round out the flavor and make for something so robust that you blow all the other supposed competition out of the water —

  • Garlic
  • Red Pepper Flakes
  • Mustard Seed
  • Celery Seed
  • Black Peppercorn

Actually just about anything (except for sugary additives, of course) could work well with pickling cucumbers, so feel free to experiment. Chances are good you should always stick with your base dill seed flavoring, but you know what’s even more important?

The Brine: the Basis for Great Pickling All Depends on It

Among the many secrets on how to make a pickle, knowing how to make the brine itself is 101 right there. The traditional way to do it is to make it with equal parts cider vinegar with salted water. Simple as that. Rice vinegar, white wine vinegar, and other vinegars could also work. You then soak the cucumbers in the brine for a while. As in you wait before eating. Sure, that would be agony, because you love those brined pickles and the rich taste. But it’s well worth the wait.

Like we said…. It’s an art form. Give it a shot. Those cucumbers will be happy when you do.


Posted by & filed under Food Philosophy, organic, organic produce, tips & tricks.

It’s a choice, though — or, better yet, an option out of the steps to take in pickling cucumbers. How to make pickles is easy when you get the hang of of it, but if you want to store your jarred pickles and have them last a long time, PROCESSING is the way to do it. The thing is you get a trade-off with processing. Processed pickles tend to lose their crunchiness a bit, but they’ll last a lot longer in the jar. Want to know how long?

Pickle Processing Will Increase the Freshness of Your Pickles by About a YEARhow to make pickles-4

That means you can jar all your pickles, store them (not fridge ’em), and they’ll be good by 2018. No joke. And it doesn’t even take that long to process them.

The trick to processing newly pickled cucumbers is to bathe them in hot water for five minutes. That alone will ensure they last for that long in the jars. However, the downside is the hot water processing you put them through will actually cook the cucumbers just a little, enough for them to get that softer texture you might be familiar with.

Ever wonder why some of those jarred grocery store pickles tend to be a bit ‘softer’ — more flaccid? That’s why. They’ve been processed, so they last longer. It might be something you want to do if you’re interested in stocking up. However, if you don’t mind just eating them within a month or so, skip the whole processing process!

All You Need to Do Is Keep Your Jarred in the Fridge

They’ll keep for about a few weeks before going bad. Should give you plenty of time to eat them (ideally with a sub or sandwich). Some people like the fact that they keep so well in a fridge, but let’s say you like having them in stock for a very long time — pickle processing might be the option for you.

Either way, you’re golden with pickles, for sure. And for more information about Golden Gate Organics, simply read our blog! That will have an unlimited shelf life; we guarantee it.