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Exquisite EVOOs!!
Amy tells us the hows and whys of choosing the best oils
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Above are some of Savenor's newest extra virgin olive oils, chosen for their outstanding flavors and health properties.
Searching out the very best products for her customers is Amy's life as Savenor's buyer. But she's goes a step beyond when it comes to extra virgin olive oil. First of all, says Amy, only extra virgin is good enough "because it has the anti-inflammatory properties" that make EVOO good for you.
Her newest crop of EVOO illustrates this. She's looking for the latest, freshest olive oil and single estate so that the olives can be traced to the source, and she tries to choose oils from organically raised fruit. There's Nunez de Prado from Spain, 100 % organic and full-flavored with hints of grass and almonds. Fattoria Lacchio from Tuscany is "super complex" with a peppery finish.
Single estate oil from Tunisia, Les Moulin Mahjoub, with hand-picked and crushed olives, has a soft and clean finish. Merula, another EVOO from Spain, has subtle flavors of mint, basil and even vanilla, along with a gorgeous tin emblazoned with the blackbird for which the estate is named. And Ranise Olio al Limone is a treasure: the olives are crushed with fresh lemon peel. Use it to transform a simple roasted fish.
These oils are best for finishing dishes, such as a few driplets over a juicy grilled steak, or drizzled over that first hearty soup of the season, or in a robust vinaigrette for leafy greens. Although Amy makes sure Savenor's carries everyday oil, she hopes customers will change the way they think about EVOO. If you think nothing of bringing a nice wine to a dinner party to enjoy, consider spending the same amount of money for an EVOO that will delight your family and guests (and last for a few months, too.)
Because, as Amy will tell you, an exquisite extra virgin olive oil can heighten the flavor of your food and change your life.
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Say yes to the magic of Fusion
VerJus Blanc
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"Verjus is magic for chefs." The word means "green juice," and Fusion's Verjus from Napa Valley grapes can be your culinary secret for all kinds of great recipes.
This tart, fresh juice from unripened wine grapes has no alcohol so it won't interfere with the wine you're drinking. But the pleasant acidity of VerJus adds that kick to sauces, salad and vegetable dressings, even to nonalcoholic cocktails.
Unlike wine, it doesn't go bitter after opening, and can stay in your pantry for months. Deglaze a pan after sautéing fish or meat, and then build the basis for a delicious pan sauce, such as Amy's Trout with Raisins and VerJus ( Recipe). Or drizzle it lightly with extra virgin olive oil over a hearty vegetable salad, see Sweet Potato Salad with Charred Leeks and VerJus (photo above; click for Recipe). Or, try it in a virgin cocktail such as a Citrus Spritzer (below; click for Recipe) when you want the verve of wine without the alcohol. 
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Look to our Farmers for the very best
in pork and beef
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Above, locally raised Pork Chops with Apples and Cream,
a classic for those first crisp days of Autumn.
Savenor's is always on a quest to find the best sources of locally raised meats for you. Our newest is PT Farms in North Haverhill, NH. Here, the Roy family -- Pete, Tara and their five children, Calvin, Madeleine, Dory, Gabriel and Rose --  raise beef cattle and pigs. The mostly Angus cattle and Yorkshire-cross hogs feed on grass, foraging, and grain, and are processed right on the farm at a USDA-inspected facility.
"Working isn't work -- it's just life," he says. And the meat is "damn good." His favorite: A boneless chuck steak on the grill with only salt and pepper to flavor.
(Click here for recipe: Pork Chops with Apples and Cream).
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Everything you wanted to know about lamb from our very own maestro
The WGBH Food and Wine Festival will be the place to be Saturday, Sept. 21, to see Ron Savenor tell all about lamb. Ron will carve up a beautiful local lamb, and show you the secrets of how to do it right! He'll butcher while discussing the traditions of the trade and the history of Savenor's Market, an iconic Boston institution that has been providing prime meats, offal, and charcuterie for many years, long before they became trendy. Join us for a lively demonstration and discussion about butchering technique, trends and today's fascination with butcher shops. For details, check http://www.wgbh.org/foodwine/festival.cfm
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Even Greener: Delivering to your door
Now Savenor's is offering convenience with sustainability. Adam will pick up your grocery order at Savenor's Boston and deliver it to your door on Beacon Hill or in Cambridge or Somerville. Super easy for you and better for the environment. To see the schedule of delivery times, costs, and the neighborhoods served, click here.
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Copyright ©Savenor's Market 2013. All Rights Reserved.
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