Posted by & filed under fruit, organic, organic produce, organic produce delivery.

Good at checking the corn for rotten parts? Good. What about apples? They’re easy to spot the bad ones. But persimmons? It all depends on what you want in one. The good persimmons isn’t about whether or not they’re actually ‘good’ (as in ripe enough, or rotten). What’s funny is even the special shapes and ‘defects’ on a persimmon can lend a certain characteristic you may or may not want to have.

Here Are Four Things You Need to Know About Good Persimmonsgood persimmons

Let’s talk about the American kind — and if you want more information about persimmons, just check this out right here. The American kind, however, chances are you’ve seen quite often. They’re typically called “possum apples,” native to the eastern United States, growing on wild trees. They are indeed harvested often and are quite small — but don’t bite into those suckers. They ain’t sweet. But they’re great for salads and soups.

You might come across a persimmon that happens to have four sides. If that’s the case, don’t bite into that one either. They’re often astringent. Same goes for any persimmons possessing “concentric rings” around the leafy tops. However, if the persimmon has “cracks” around that leafy part, you might have some sweetness there. Strangely enough, the more rotten the fruit, the tastier it is!

Just Another Reason Why You HAVE to Get Yourself a Persimmon

Most haven’t even heard of the fruit. It’s not exactly the common one to get at the grocery store supermarket. Everyone loves the apple, the pear, the grapes, even the blackberries. But the real rare ones out there, like Ugli fruit, dragonfruit, and, of course, the persimmon — it’s all here. The great thing is now you know. And all the info’s right here. Want more information about more organic produce? Just check out the blog for more of our goodies!


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

You read that correctly. Soup. It is possible. If you were to check this article out on celeriac, though, you’d be even more surprised given how the weird “veggie” looks like. It’s not exactly a vegetable, per se — it’s a root. So, naturally, when it comes to roots, you typically think they’re often used as seasonings when ground to a powder or shavings. Not so. Celeriac can be used, in fact, as much more —

And, in This Case, Celery Root Soup is a Real Winnercelery root soup

winter soup, of course, featuring some hearty notes to it. The great thing about celery root is that it’s so hearty. It’ll fill you up. And in the winter, that’s crucial for us to get filled up while we hibernate like bears. Take note: this soup’s relatively easy to make as long as you have all the other necessities. And you’ll thank us later:

First off, what goes well with celeriac? Potatoes, of course! Hence why you can use both in a rich, hearty, warm, thick, and almost meal-like soup. Potatoes often go well with soup, so all you need to do is slice them up as well as some cubed celeriac, some leeks, a healthy amount of butter, and either chicken or veggie broth. Simmer it all until tender. But don’t stop there….

You have to puree the entire concoction. Or else you’ll just have a stew. And it really won’t have much body to it. A soup has to have a lot of body to it. Mix it up and throw in some cream for a little extra thickness. You want this soup to slowly drool off your spoon — not ‘spill’. Add a little lemon zest for that bit of a kick, some chopped fresh parsley, crispy croutons, and you’re good to go.

The Best Part? It’s a Pretty Decently Healthy Meal

Well, it could be. Add some protein in there, and you’ve got a meal. And you’ve also used up that celery root for good use. Because guess what: that soup can freeze and be stored! Mmmm…. For more goodies, just check out the Golden Gate blog. We promise — you won’t be disappointed.


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

We’re all about creativity and invention, and nothing beats creative like the celeriac — also known as the “celery root.” Looking like something you basically do not eat, the celery root stands as the cornerstone for healthy eating and organic food since this is what literally comes from the ground. You can’t process this type of food. At all. As a result, when you eat this, you’re dealing with some major power-packs of vitamins, minerals and other goodies you never thought you could ingest in your wildest dreams.

But We Dare You to Look at the Image of a Celeriac. It’s Not Pretty.

Go ahead and try eating this thing. We dare you. Believe it or not, it is edible. It won’t hurt you. But the thought of chewing on this sort of ‘branch’ thing doesn’t exactly whet the appetite or make the tummy growl. Believe it or not, there are plenty of ways to use celeriac in your diet without grounding it up and simply using it as a seasoning (which would be easy!). This might shockceleriac-1 you — but we have the TRIFECTA of great dishes that can be primarily created with celeriac. Check it out:

Sound too good to be true? Why don’t you just click the links yourself and find out. Celeriac is versatile, and that’s what we celebrate.

Organic Versatility — Right Here at Golden Gate Organics

There’s a lot many people don’t know about the most obscure and rare foods offering the best possible sources of health known to man. You can learn more about it right here. Not just this trifecta. But so much more. Enjoy.

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

Believe it or not…. But salad does not require lettuce. Not even romaine! And that’s a shocker, because we at Golden Gate love romaine. This is, however, about breaking the mold when it comes to organic food and getting inventive with your foods. So here’s a big challenge for you: celeriac. What can you possibly do with celeriac?? Well, you can find out right here.

One of the Things You Can Do Is Make a Celeriac SALADceleriac salad

But it requires a certain technique, so to speak. After all, you can’t just toss a giant celery ROOT into your salad and pour some ranch on it. Get the knife. Start sharpening it up. And get to work. This is what you do to make a great celeriac salad along with some sweet companions for a wickedly hearty wintery taste:

You’ll need endives, for starters. Slice up some along with some pears, throw in some toasted walnuts for that crunch and protein, and forget the ranch. Go with blue cheese dressing. And you’re good to go. But don’t forget the celeriac, please!

Want to know what you do with that gigantic celery root? Here’s the secret: you’re going to need to slice the celery root into ‘matchsticks’. The result is getting a coleslaw-style type of yumminess that adds to the crunch with those walnuts — and with that blue cheese dressing, you have something guaranteed to fill you up even without eating meat.

And you heard right: you don’t need to braise the celeriac. You don’t need to saute it. You don’t even need butter. Just slice them up into thin layers and add to the salad to your heart’s content. Simple as that. You can even grate a whole lot of that celery root as a topping if you want. We suggest do both.

We’re Not Kidding: This Might Make You Love Salads All Over Again

And chances are good there are plenty of other ways to make a celeriac salad. That crunch just nails it right on the head. Like eating an awesome bunch of hearty fries — and you didn’t even have to fry ’em.

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.).