New to Marx Foods & Marx Pantry in July

August 16, 2016

Now on MarxPantry.com

Many New Edible Insects!

We’ve dramatically expanded our edible insect collection with the following varieties:

organic crickets mealworms field crickets

Organic Small Crickets

Mealworms

Large Field Crickets

black scorpion weaver ants june beetle

Black Forest Scorpions

Weaver Ants

June Beetles

orthoptera mix mixed insects locusts

Orthoptera Mix
(Large & Small Crickets, Grasshoppers, Mole Crickets)

Mixed Edible Insects (Grasshoppers, Mole Crickets, Silkworm Pupae, Crickets & Sago Worms)

Locusts

small crickets    

Small Thai Crickets

 

 

More Hot Sauces

Hot Winter Hot Sauce Callahans Hot Sauce Red Chili Lime Haute

Hot Winter Hinklehatz Hot Sauce

Callahan’s Hot Sauce

Red Chili Lime Haute Sauce

New Snacks

Cheesy Puffs Thai Ginger Pickles duck pate

Asiago Black Pepper
Cheesy Puffs

Yes.  Our high end food store now sells cheese puffs.  Ask yourself how delicious these must be to get us to do such a thing.

Thai Ginger Pickles

Duck, Pork & Orange Pate

duck rillettes    

Rougie Duck Rillettes

 

 

New Cocktail Mixers

Falernum Syrup
Extra Bitter Tonic
 

Falernum Syrup

Jack Rudy Extra Bitter Tonic

 

More Sweets

maple cube dark Maple cube golden 76% Chocolate

Dark Robust Maple Cube

Golden Delicate Maple Cube

Marou 76% Ba Ria Dark Chocolate Bars

72% Chocolate Bay Leaf Caramel Sauce Coffee Caramel Sauce

Marou 72% Dong Nai Dark Chocolate Bars
(pod to bar!)

Bay Leaf Caramel Sauce

Chicory Coffee
Caramel Sauce

New Grains, Rice, Seeds & Flours

Einkorn Flour barley flour rye berries

Organic Einkorn Flour

Organic Black Nile
Barley Flour

Rye Berries

Wheat berries dried hemp seeds dried purple corn

Soft White Wheat Berries

Toasted Hemp Seeds

Dried Purple Corn

dried red corn Kermes Rice Brown Arborio Rice

Dried Red Corn

Kermes Rice

Brown Arborio Rice

And More!

Castillo Olive Oil Tomato Basil Sauce BBQ

Spanish Picual Extra Virgin Olive Oil

Tomato Basil Sauce

Spiced Molasses BBQ Sauce

Cardamom Rose Hips Sassafras Leaf

Red Cardamom

Dried Rose Hips

Ground Sassafras Leaf (Gumbo File)

Black Garlic Powder couscous Butterfly Pea Flower Powder

Black Garlic Powder

Whole Wheat Middle Eastern Couscous

Butterfly Pea Flower Powder

New on MarxFoods.com
lavender blossoms no photo no photo

Lavender Blossoms

Fresh Mission Figs

Smoked Alligator Sausage



New to Marx Foods & Marx Pantry in June

July 06, 2016

Expanded Wagyu Beef Collection
Our Australian Wagyu beef has been expanded with three top shelf cuts which make excellent roasts or can be easily cut into steaks:

Carolina Reaper Chilies are Here!
Scared?  You should be.  Carolina Reapers are one of the hottest chiles on the block, with scoville numbers at insanity levels.

carolina reaper powder carolina reaper flakes

Carolina Reaper Powder

Carolina Reaper Flakes

New Ayako Jams
Ayako of Ayako & Family keeps discovering new plum varieties to make jam out of, and she’s an expert when it comes to teasing out their unique flavors and colors.  Here are three new choices:

italian plum jam friar plum jam Coral Pink Plum Jam

Italian Plum Jam

Friar Plum Jam

Coral Pink Plum Jam

Other New Items

landsea gomasio Argan Oil

Landsea Gomasio
A delicious blend of kombu kelp, foraged nettles, and toasted sesame seeds, this blend is a unique take on a traditional Japanese seasoning.  It’s packed with umami-nutty-toasty-salty flavor, but also great nutrients from the sea and shore. 
Try it on eggs, salad, vegetables, rice,
meat, popcorn & more!

Culinary Argan Oil
Argan oil is a Moroccan delicacy pressed from roasted argan nuts that must be hand harvested in a very labor-intensive process.  It has a tasty toasty, nutty flavor, but is particularly prized for its very high antioxidant content.

Sour cherry Preserves duck fat

Sour Cherry Preserves
Packed with Michigan Montmorency sour cherries, these preserves bring cherry-pie-like flavor to toast, yogurt, ice cream, sauces & more.

Duck Fat
Many chefs consider duck fat the most delicious cooking fat known to man.  Melt a spoonful in the pan and cook with it as you would bacon grease to impart incredible flavor.  Especially nice with potatoes!

Pineapple Tumeric Shrub Incendiary Vinegar

Pineapple Turmeric Shrub
Fruity, tart, sweet & warming, this vinegar syrup is ready to bring the flavor of pineapple, turmeric, citrus & curry to sparkling water or cocktails.  Just in time to bring a taste of the tropics to your summer.

Incendiary Vinegar
Don’t let the name fool you, this vinegar isn’t spicy – it’s an intensely savory, umami-packed, tangy apple cider vinegar inspired by Fire Cider recipes.  Try it in vinaigrettes!

Toasted Corn Worcestershire Sauce

Albina City Toasted Corn
So addictive.  Please buy all these crispy-crunchy kernels of deliciousness before we stuff ourselves to death!

Malt Lager Worcestershire Sauce
This Worcestershire sauce puts most others to shame – it’s very complex with layers of varying umami, tanginess & sweetness seasoned with an intriguing blend of spices.

Cuttlefish Ink  

Cuttlefish Ink
A classic natural food coloring used in paella, pasta, risotto & more to turn it an inky black while imparting some brininess.

 


New Delicious Goodies!

June 13, 2016

Now on MarxPantry.com

Smoked Honey!

Smoked Honey

Sweet, rich, and elegantly smoky – this honey blends the floral characteristics of wildflower honey with cold white oak smoke – a fascinating addition to cocktails, dressings, sauces, desserts, fruit salads & more!

New Cooking Sauces

Madras Cooking Sauce Masala Cooking Sauce Mole Cooking Sauce

Madras Cooking Sauce

Masala Cooking Sauce

Mole Poblano Paste

Super easy & super tasty – these sauces let you take weeknight meals to India or Mexico with minimal fuss.

Tastes of Morocco

Argan Almond Butter Saffron Threads

“Amlou” Argan Almond Butter
Amlou butter is Moroccan-style almond butter made with argan oil and wildflower honey.  It’s sweet, creamy, toasty, and intensely nutty.  Argan oil is a highly prized superfood packed with antioxidants that’s a hand-harvested Moroccan delicacy.

Moroccan Saffron Threads
Though until recently it hasn’t been marketed by origin, Moroccan saffron is some of the world’s finest.

Exotic Caramel Sauces

White Sage Caramel Sauce Smoky Caramel Sauce

White Sage Caramel Sauce

Smoky “Campfire” Caramel Sauce

We’re big fans of Hotcakes, a local Seattle dessert institution renowned for their take & bake molten chocolate cakes.  They also make some really exciting caramels.  Check these new flavors out!

New Element Shrubs

Honeydew Jalapeno Shrub Chai Pear Shrub Mint Lemon Shrub

Honeydew Jalapeno Shrub

Chai Pear Shrub

Mint Lemon Shrub

We love shrubs in the summer as crisp non-alcoholic coolers or cocktail mixers in the summer.  Element is making varieties with clean-yet-complex flavor profiles.  We’re excited to welcome them to our collection – check them out!

Other Pantry Items

Organic Kaniwa Granulated Lemon Peel Chimi Rub

Organic Kaniwa

Granulated Lemon Peel

Elvio’s Chimi Rub

Green Serrano Powder No Photo  

Green Serrano Chile Powder

Dried Lupini Beans

 

New on MarxFoods.com

Maple Buds

maple buds

Sweet, floral maple buds are the young growths of big leaf maple trees.  They’re prized by foragers for use in fritters, teas & syrups.

We’ve missed the season this year, but keep an eye out for them next spring!



New Link Lab Sausages & Marx Pantry Goodies!

June 01, 2016

New to Marx Foods:
Link Lab Sausages!
Link Lab Sausages

We love Link Lab Sausages at Marx Foods.  They’re handmade, chef-quality sausages produced by a Seattle company in small batches from local, responsibly-raised meats.  The level of quality is top notch, and you can tell due to their more tender texture, the pronounced “snap” of natural casings, and superior flavor.

Watch our behind-the-scenes producer spotlight video (below) to learn more about them, and check out the varieties to pick out your new favorite!


Venison Cheeks!

Sure, it’s not braising season right now, but our new venison cheeks will be here for you later on.  They’re packed with delicious venison flavor and become meltingly-tender when slow braised in a flavorful sauce.  Something to look forward to!

New to Marx Pantry:

First the Sweet…
Marsala Pop Popcorns

We now carry popcorn. We thought we’d never say that, ever…but Marsala Pop changed our minds.

Their popular Marsala Chai Popcorn probably gets gobbled by staff the most, but their two limited-release flavors: Saffron & Rose Popcorn (a lovechild of American kettle corn & Indian desserts) and Spicy Pineapple & Cardamom Popcorn set this food writer’s heart aflutter.  They challenge (and fascinate) the palate in remarkable ways.

Shiro Plum & Mint Jam

The label says it all, but it doesn’t do the flavor of this plum & mint jam justice.  The balance between the tangy, fruity, sweet plum & herby, fresh spearmint is spot on, and that makes all the difference.  Jam of this quality isn’t just for toast.  Try it with fine cheeses, in sauces, on desserts or stirred into yogurt, or shake/stir some into your next vinaigrette.

Quince Cutting Preserves

Quince Cutting Preserves

Membrillo (Spanish quince paste) is a must-have for fancy cheese plates and some tapas and desserts.  The tawny, fruity, deep, honeyed flavor of stewed quince does amazing things to the rest of the food on the plate.  These quince cutting preserves are in the same style, but a tad softer with a flavor that’s richer & better balanced.  They’re handmade in small batches on Orcas Island off the coast of Washington.

Pasteli Sesame Bar

Sesame Bar

Snack like ancient Greek warriors (seriously, this stuff was mentioned in The Illiad) with Greek pasteli bars.  These delightful treats have only two ingredients: sesame seeds & Greek honey.  They’re super-duper tasty and were used as energy bars by Greek athletes & soldiers.

Then the Savory…

Red Boat Chef’s Cuvee Fish Sauce

Cuvee Fish Sauce

Red Boat is the chef’s favorite fish sauce brand, offering superb flavor for the price.  Their chef’s cuvee fish sauce is even more special.  After the sauce comes out of Red Boat’s traditional cask-fermenting process, it gets aged again in bourbon barrels, making its flavor incredibly smooth.  It’s amazing stuff.

Full Size Haute Sauces

We’ve offered Haute Sauce’s delightfully gift-able hot sauce sampler for a long time, but have now added full size bottles of the same flavors.



Lots of Tasty New Products!

April 14, 2016

New to Marx Pantry:

Superbites!
super bites super bites

Superbites are packed with protein, energy, and simple ingredients. They’re gluten, wheat, yeast & soy free and have none of the junk found in some other energy bars.  They’re remarkably good for you, and remarkably tasty.  We now carry almond superbites & cashew superbites.

St Jude Tuna
St Jude Tuna St Jude Tuna

We love St Jude tuna here at Marx Foods.  This local, family owned & operated tuna fishing boat brings in excellent catch & cans it with care.  The level of quality is far superior to the mass market stuff.

We now offer two varieties: Solid White Albacore (in its own juices) & Solid White Albacore in Olive Oil.

Italian Honey

Italian Honey

Italian Honey Italian Honey Sampler
Wild Carrot Honey

Rhododendron Honey Honey Gift Tube Sampler

Mieli Thun is a small Italian honey company selling the wares of Andrea Paternoster, a nomadic beekeeper.  Andrea moves his bees around Italy in tune with the flowering seasons of various plans, collecting superb monofloral honey varieties with unique characteristics.

Vegan Caramel Sauce
Vegan Caramel
Whether you’re vegan or not, this sauce is still worth checking out for its unique flavor profile, which evokes the burnt sugar on the top of a perfect crème brulee.  Tasty!
Organic Date Syrup
Organic Date Syrup

This sweetener is made from organic dates, nothing else.  Sweet, thick & packed with rich tangy/fruity date flavor, the use of date syrup may date back to ancient Mesopotamia and is still common in the Middle East.  Give it a try!

Organic Curry Ketchup
Curry Ketchup

This duck knows what’s up.  Ketchup with curry spices instead of corn syrup.  Grilling season is coming, you should have this on hand.

Ssam Korean Chili Sauce
Ssam Sauce

Made famous by restaurants in Chef David Chang’s Momofuku restaurant group, this version of classic Korean ssamjang chile sauce blends sweet, sour, spicy and intensely savory into an addictive general purpose condiment.

Dried Butterfly Pea Flowers
Dried Pea FLowers

These unique flowers make a mild herbal tea when steeped in hot water.  Much more exciting however is how they color the water, turning it a gorgeous blue.  Stir in an acidic ingredient like lemon juice, and it shifts before your eyes into a deep royal purple.

Use butterfly pea flowers to make tea, simple syrup for cocktails, colored ice cubes, rice & more.

Wiri Wiri Chile Powder
Wiriwiri powder

Ground from fiery chilies commonly found in the cuisines of Central America, the Caribbean & the Yucatan.

Poblano Chile Powder
poblano Chilie Powder

Grassy & a touch spicy, green poblano chile powder brings different flavors to your dishes than mulato chilies & ancho chilies (both made from poblanos).

Zinfandel Verjus

Verjus

Verjus is an ancient ingredient that is used similarly to vinegar.  Instead of being wine changed by bacteria into vinegar, this is juice pressed from under-ripe grapes (a byproduct of winemaking) that is similarly bright & acidic.

Water Balloon Plum Jam

These plump plums with a funny name make fantastic jam, and Ayako of Ayako & Family knows just how to make it.

New to Marx Foods:
Iberico Back Fat

We added a full line of succulent Iberico pork cuts to the store last month, but we have one more to add to the collection: back fat (aka fat back).  Iberico pork fat is sweet, creamy, and highly prized by chefs in-the-know.

Paw Paws

Paw Paws aren’t in season yet, they typically show up in September…but we’re ready for when they do!  Check out the new product page for more information about this unique native American fruit!



Announcing New Wild Squab!

April 01, 2016

We’re super excited to announce that our new wild squab program is ready to launch!  As you probably all know, we’ve offered squab meat for years, but it’s always been farmed.

For a while now we’ve been lining up a network of independently contracted trappers across the US to be able to bring you a consistent, reliable supply of truly wild squab meat in a range of cuts: whole, semi-boneless & frenched legs.

All wild squab are captured using a humane net-gun & chloroform method that avoids stressing the animals.  Because exposure is so brief, no anesthetic residue is present in the meat.

Even more exciting, we’ve found that the flavor of wild squab can vary widely based on its habitat and diet.  Thanks to the breadth of our trapping network, we’re able to launch with a variety of origins you can select at checkout, enabling you to experience the true terroir of the major production regions.

Currently available options include:

Manhattan

Perhaps the most well-rounded of our squab varieties, manhattan squab forages across a wide variety of ethnic cuisines ranging from thin crust pizza to chow mein & the occasional cigarette butt (giving the meat a subtle smokiness).

Santa Monica Pier

SMP squab is essentially the pigeon equivalent of wagyu beef, extra well-marbled with a pronounced “butteriness” due to a diet primarily consisting of coconut oil-infused popcorn and cotton candy.  SMP squabs are hotdog-finished after capture.

Seattle

Lining up staff to bring in the Seattle catch was difficult, but the results are worth it. Seattle squab are higher in omega-3 fatty acids thanks to the salmon eyes & tail meat that make up a large portion of their forage feed. Competing for food sources with the local seagull population keeps them lean & scrappy!

If you are interested in being one of our first orders, or contracting with us as a trapper, APRIL FOOLS!



New Iberico Pork, Snails & More!

March 22, 2016

Some really exciting new products just hit the Marx Foods & Marx Pantry stores.  Check them out!

 

New to Marx Foods:

Iberico Pork from Spain

Iberico Pork is considered amongst the world’s finest pork.  You’ve probably heard of Iberico ham, but it turns out the rest of the hog is also incredibly delicious.  “Chefs are telling us it’s the best pork they’ve ever worked with” kinda’ delicious.

If you want to party like Spaniards do, go for the secreto or pluma (end loin), season simply with salt & pepper, then sear or grill it to an internal temperature of 125°F (more rare than Americans normally would).*

You’ll be amazed by how succulent and tasty it is.

 

American-Grown Escargots

In an announcement has been a long time coming (that’s a snail joke), we’re super jazzed to now be carrying American escargots.  They’re farmed here in Washington State and sold shelled & frozen – ready to saute or bake in some butter, garlic & parsley.

Because they’re frozen, not canned, and are the smaller, more tender petit gris variety, their texture and flavor are significantly better than most on the market.

Take your time savoring them (also a snail joke) and you’ll be rewarded.

 

New to Marx Pantry:

Portuguese & Spanish Tinned Fish

We’re not talking about run of the mill canned tuna here.  Portugal and Spain both produce some of the world’s finest tinned fish in a tradition referred to as conservas.  We’ve tried a bunch over the years, and the ones we finally decided to carry are by far the best.

They’re so good that you can simply serve them with crusty bread, maybe some leafy greens or a lentil salad, and you’ve got instant high-class tapas.  Yum!

Check them out!

 

Coffee Flour

You’ve probably never heard of coffee flour before, but that’s about to change.  This exciting new food represents the cutting edge of sustainable super foods & is already starting to garner a lot of press & praise.

Coffee Flour is made from the fruit that grows around coffee beans.  It has a fruity flavor, a little caffeine, and is naturally very nutritious & also gluten free.  It can be used in baked goods or as a seasoning.

 

Paella Kit

Our new Paella Kit contains everything you need to make the delicious Spanish one-pot classic, besides a pan and some fresh meats (we recommend chicken, rabbit, or the aforementioned snails), seafood, or vegetables.

We’ve picked out just the right rice, the right base broths, and the right pimenton (also new).  All of which were made in Spain for real Spaniards, then imported for you. (we know a guy)

What are you waiting for?  It’s paella time!

 

Fresh As Freeze Dried Fruits

We know you’ve seen freeze dried fruit before.  This is not that fruit.

Fresh As produces freeze dried fruit that’s been painstakingly hand-cut & processed for use in fine dining restaurants.  It also happens to make a very tasty snack, with much better flavor, texture & appearance than the other stuff.

We now offer their mandarin segments and strawberry slices.  Lychees are coming soon!

 

Orgeat Syrup

Stop giggling.  It’s pronounced “orzaht.”  The word’s French…which means it’s fancy.

Orgeat is a nutty, creamy, floral syrup infused with almonds, orange blossom water and, in this instance, apricot kernels.  It’s an essential ingredient in tiki drinks like the Mai Tai.

We’ve tried several, and Small Hand Foods’ Orgeat is the best.

 

Dried Saffron Milk Cap Mushrooms

The latest addition in our epic quest to bring you all the mushrooms worth eating, saffron milk cap mushrooms are earthy & smoky with a slightly crunchy texture after you rehydrate them.

 

That’s all the stuff that’s new now, but we’re constantly adding more.  Stay tuned!

 

* We’re obligated to mention that the USDA says you should always cook pork to an internal temperature of 145°F with a 3 minute rest for safety.



New Spanish & Peruvian Products!

February 25, 2016

We’ve just added a whole slew of artisan Spanish pantry goods, along with a few Peruvian ingredients to MarxPantry.com.

From Spain

Spanish Sweets:
hazlenut 33% cocoa chocolate blanxart hazlenut almond chocolate blanxart 33% milk chocolate

Blanxart Milk Chocolate with Hazelnuts

Blanxart Dark Chocolate with Marcona Almonds

Blanxart 33% Milk Chocolate

blanxart 65% dark chocolate organic 76% brasil chocolate organic filipinas chocolate

Blanxart 65% Dark Chocolate

Organic 76% Brasil Dark Chocolate

Organic 71% Filipinas Dark Chocolate

organic 82% congo chocolate organic 77% peru chocolate organic spanish cookies

Organic 82% Congo Dark Chocolate

Organic 77% Peru Dark Chocolate

Organic Spanish Cookies in 4 Flavors

More Spanish Ingredients:

paella sofrito all i oli garlic spread orange blossom honey

Paella Sofrito

All i Oli Garlic Spread

Organic Orange Blossom Honey

native forest honey olivar de la luna evoo first day evoo

Organic Native Forest Honey

Olivar de la Luna Organic EVOO

First Day Arbequina EVOO

spanish paella broth gran reserva sherry vinegar

Spanish Paella Broths
All the base flavors of paella (stock, meat, seafood, vegetables & saffron) in convenient, natural broths.

Gran Reserva Sherry Vinegar

From Peru

elderberry spread goldenberry spread pussac punay beans

Elderberry Spread

Goldenberry Spread

Pussac Punay Beans



New to Marx Foods: More Wild Produce!

February 21, 2016

We’ve been very busy adding new products to the stores for you to enjoy! Here’s a bunch of new Spring produce (most of it wild foraged!) that we’ll be offering as soon as it comes into season.

white yacon root spruce tips

White Yacon Root

Crisp & juicy like jicama, but quite sweet, this unusual root stores its starches as inulin, which our bodies can’t break down, so it’s lower calorie than you’d think.  Everyone in the office really liked it.

Wild Spruce Tips

Piney, herby, and citrusy, spruce tips are becoming all-the-rage in fine dining restaurants and high end cocktails. They’re typically in season from mid April to mid May.

wood sorrel wild onion


Wild Wood Sorrel

Wild sorrel has a very tart flavor (with mild lemon notes) that really gets the saliva going. It’s typically in season from March to May.


Wild Onions

Not to be confused with delicious, delicious ramps. Wild onions have a much more mild onion/leek flavor and a crisper texture. They’re mild enough to be enjoyed raw, if you’re in the mood. Typically in season from March to Mid-May



New to Marx Pantry in January

February 18, 2016

We added a ton of new pantry products to the store in January…here’s just about half of them!

New Crackers

bespoke chile crackers bespoke rosemay crackers

Bespoke Chile Crackers

Bespoke Rosemary & Lemon Crackers

New Salts

black garlic salt admiralty sea salt

Black Garlic Salt

Admiralty Sea Salt

New Sweets

cranberry pumpkin seed chocolate tiles

Cranberry Pumpkin Seed Chocolate Tiles

Cranberry Pumpkin Seed Chocolate Tiles – Limited Edition, get them while you can!

rakka bourbon chocolate rakka 85% poco 5 spice chocolate bar

Raaka Organic 82% Barrel Aged Chocolate

Raaka Organic 85% Unroasted Chocolate

Poco Dolce Five Spice Bittersweet Chocolate

poco olive oil chocloate poco hazelnut chocolate poco sea salt

Poco Dolce Olive Oil & Salt Bittersweet Chocolate

Poco Dolce Hazelnut Bittersweet Chocolate

Poco Dolce Sea Salt Bittersweet Chocolate

omnom chocolate bar

70% Papua New Guinea Chocolate

New Honey

shipwreck honey shipwreck honey

Shipwreck Wildflower Honey

Shipwreck Raspberry Honey

More New Products

caraway pickles real dill bloody mary scrappy bitters mix

Caraway Garlic Dill Pickles

Real Dill Bloody Mary Mix

Scrappy’s Classic Bitters Mini Sampler

rosemay pork clouds pear quince marmalade cherry sherry fennel jam

Rosemary Pork Clouds

V Smiley Pear Quince Orange Ginger Marmalade

V Smiley Cherry Sherry Fennel Jam



Our Favorite Autumn Eats (and Drinks!)

November 04, 2015

Living in the Pacific Northwest, sometimes it feels like it takes a while for the seasons to fully transition. But once they do? It is on! We get especially excited for autumn to roll around each year so we can pull out some of our favorite cozy foods, drinks, recipes, and ingredients. What are our favorites? So glad you asked!
hungarian soup

Hungarian Mushroom Soup

Katy: Easy: butter and mushrooms. Or butter and onions. Or butter and onions and rosemary. Butter. Beef Burgundy… no… Beef Stroganoff… no … Stuffed Squash… no… Mushroom Soup … no… CAN’T DECIDE. I love fall.
Veronica: Lately I’ve been getting into making soups and consistently keeping a batch of fire cider ready to drink. For both, onions, ginger, apple cider vinegar, and vegetable stock are must haves. Oh, and sweet potatoes!
Justin: I’m all about Squash Soup and Wild Mushrooms
roasted squash

Roasted Squash Medley with Saffron Butter

Kim: I love all the squashes, right up until I get sick of all the squashes. I love sweet potatoes. I love persimmons so much. Is it a big cliché that these are all orange? I also love all things maple, so glazing sturdy rings of Delicata with a maple cardamom glaze and then roasting them is a fall favorite at my house.
Jake: My favorite ingredients to cook with in the fall are hearty squashes and root vegetables, just like everyone else!  Yet, I like to use them in different ways than roasted with sage and brown butter, as is customary.  Shaving pumpkin super thin, salting it to soften, and making a sweet and savory fish sauce caramel, candied pumpkin seeds, parsley and bitter greens is my favorite rendition.
pumpkin pie

Cardamom Pumpkin Pie

Annie: Pie!! Love making them from scratch! Also, any kind of squash! I love adding it in to a big batch of roasted vegetables (potatoes, onions, Brussels sprouts, carrots, peppers) and adding that to salads.
Becca: I pretty much want to make all of the apple and pumpkin baked goods. Apple pie! Pumpkin Pie! Pumpkin Bread! Apple Cake! Pumpkin Cake! Apple Pancakes! Oh, and gimme all the cinnamon while you’re at it.
old fashioned

Maple Syrup Old Fashioned

Ryan: I get really into cocktail ingredients; especially things that go with brown cocktails like bitters and grenadine.
Matthew: I go for the obvious ones – orange zest, spices (vanilla, cardamom, star anise, nutmeg, cloves, cinnamon, etc), lentils, porcinis & braising cuts.I also actually make one of my favorite fall recipes before fall even hits, because it takes time to age.  Gdansk Vodka from “Salt, Sugar & Spice” by Diana Henry is basically an aged cocktail flavored with citrus zest (lemon & orange) & autumn spices (star anise, mace, juniper berries, cloves, cardamom & cinnamon).

Though it takes a bit of time to zest 8 citrus fruit, the hardest parts are really finding whole blade mace (check any Indian markets in your area) and waiting the two and a half months necessary for it to age to the point where you can drink it.

Make it ahead though and you’ll be a superstar at holiday gatherings, it’s superb.

bacon wraped pheasant

Bacon-Wrapped Pheasant with Port Wine Sauce

Tracy: I get really into cooking different types of poultry this time of year. I think Thanksgiving is some of the inspiration behind that, but mostly it’s because game bird hunting season starts in Montana in early October. That is really the only type of hunting my parents have the energy for anymore. Therefore, I’m accustomed to having many types of wild bird during the fall. Such as blue grouse, sage grouse, pheasant, and Hungarian partridge. Also, SWEET POTATOES. A sweet potato baked with butter, brown sugar, salt and pepper. Simple, but one of my most favorite things ever.
What are your favorite things to eat when fall rolls around?
Becca Lee wrangles our social media accounts, blogger contests, and general marketing work as the Marketing Coordinator for Marx Foods. You can check out one of her many hair colors and read more about her (and her ridiculous sweet tooth) here.


OUR FIRST TIME WITH EDIBLE INSECTS

October 29, 2015

edible insects staff stories
Eating Edible Insects for the first time is something you just don’t forget. Whether we were excited, nervous, or downright queasy about trying these creepy crawly yet super sustainable ingredients, we all lived to tell the tale!
Kim:
I’d been working here at Marx for two weeks before Justin and Ryan said, “Okay, we’re ready for some recipe development.”And so I said “Great, let’s get it rolling.”
And then they said, “For all the edible insects.”
And I thought, “Are you hazing me?”I’ve been pleasantly surprised at how tasty some of the insects are. Others, not so much. I can see why crickets have made it into the canon of traditional Mexican snack food – they’re fantastic with a little garlic, chile and lime. I can see the appeal of grasshopper tacos, and I dig how nutty the termites are, in salads or the classic Termites on a Log (a better and more suspenseful story set-up than Ants on a Log, I feel).
Becca:
I sheepishly tried one of the Chile Lime Crickets Kim made for that photoshoot. Once I actually put it in my mouth it wasn’t so bad, but definitely not my favorite. That said, I straight up devoured a bag of cookies made with cricket flour that didn’t quite make it through a tasting panel a few months later. Moral of the story? I’m way more pumped to eat insects when they don’t LOOK like insects. Cognitive dissonance, ya’ll!
termite salad
Annie:
No comment.
Matthew:
I felt obligated to taste them to uphold my honor as a food writer (I try to never say no).  I did so multiple times, once on a tasting panel to approve for sale, again for flavor profiles to describe them on the store, and in various recipes.  But insects make me extremely uncomfortable & I’d rather not relive these experiences in order to describe them in depth.
Veronica:
This was actually well before my time at Marx Foods. My parents grew up eating edible insects so when they got their hands on crickets again in the states, they were ecstatic. They couldn’t wait for me to try them and in grade school, I was simply not a fan. Nowadays though, I’d definitely recommend the Chapul Cricket Bars and Beetle Larvae.
beetle larvae salad
Tracy:
My first experience was in the Marx Foods test kitchen! We tasted all of the “bugs” before they hit the website and retail store. It was also my very first tasting panel as an employee for Marx Foods. Needless to say, they weren’t scary enough to turn me away, but a very hilarious tasting panel nonetheless. Justin was the bravest one and ate a giant water beetle that nobody else would touch.
Katy:
It wasn’t as bad as I would have thought. But I didn’t try to eat the rhino beetle. Because fuck that. 

Wondering about those giant rhino beetles and water beetles? Check out this video from that infamous tasting panel.

Have you tried edible insects before? Tell us all about your first time trying them in the comments!
Becca Lee wrangles our social media accounts, blogger contests, and general marketing work as the Marketing Coordinator for Marx Foods. You can check out one of her many hair colors and read more about her (and her ridiculous sweet tooth) here.