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Tastes green_valley_organics

Published on July 25th, 2011 | by Ruth

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A Delicious Dairy Array From Redwood Hill Farm and Green Valley Organics

Yogurt is one of my favorite things to eat. It’s one of those foods that are delicious and healthy at the same time. Perfect for inducing food smugness. If I’m really honest, I love dairy in most of its forms. Not all of our staff, however, share my dairy enthusiasm. Some of them are allergic to lactose, and others are just skeptical about dairy products that aren’t frozen with lots of sugar added. We found a common ground, though, with the Redwood Hill Farm and Lactose Free Valley Organics products. We tried a whole range, from kefirs to yogurts to goat cheeses. We liked everything that we tried, but there were a few stand-outs.

We enjoyed the assortment of yogurts from both Redwood Hill Farm and Green Valley Organics. We were a bit worried that goat yogurt would taste funny, but found it really good, especially the one with honey. In fact, it appears that the first yogurt happened around 2000 BCE, spontaneously fermenting inside goatskin bags used for transporting it. We’re happy that this yogurt didn’t come with a goat skin.

The Lactose-free Low Fat Blueberry Pomegranate Acai kefir from Green Valley Organics was delicious- even Greg, our resident dairy hater agreed. He tried it without seeing the bottle, and afterwards, exclaimed in shock, “It was low-fat?” It was thick, with a slightly sour tang, but still pleasantly fruity. Sipping it prompted me to wonder what, precisely, makes kefir what it is. According to Wikipedia, “Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids and sugars, and this symbiotic matrix forms ‘grains’ that resemble cauliflower.” The kefir tasted nothing like cauliflower, I’m happy to report- much more delicious.

The roasted chile chevre spread from Redwood Hill Farm was amazing on crackers. It was a sweet, with just a bit of bite. It was great on crackers and as a part of a sandwich. We’re excited about getting it again in the future to try on pasta. We’re also excited that it has 1/3 the fat of cream cheese.

We’re excited to consume more of the Redwood Hill Farm and Green Valley Organics products. It’s rare that we try a whole range of products that we’re this enthusiastic about. They’re even local to the bay area, so besides feeling good about eating delicious, healthy food, we got to feel good about eating locally.

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About the Author

The ampersand tattoo on her shoulder goes a long way towards explaining Ruth's outlook on life: there's always an "and." With TrulyNet, Ruth enjoys working on social media and writing... and editing... and... Ruth went to the University of Oregon, where she studied music, dance and cognitive psychology (and sleeping very little). While there, she designed classes and taught arts enrichment to talented and gifted grade-school students. After graduation, Ruth spent several years as a Market Analyst at a large law firm in New York. Feeling the pull back to the west coast, Ruth moved to San Francisco and worked for Stanford for a year before deciding to focus on her passion for the arts. Ruth spends more time on Facebook that she cares to admit. When not attached to the computer, working for TrulyNet, or dancing, Ruth rock climbs, knits, swims, obsessively plays Boggle, plays games, plays tennis, cooks, sips beer, wine and whiskey, and travels seeking adventure.



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