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PeachDish Stories

SuperFood Series: A Closer Look

More than a year has passed since the introduction of our SuperFood Series, and we have already offered and delivered over 100 different SuperFood recipes to our PeachDish guests- that’s more than one recipe per week! So, how does a recipe earn this coveted title, anyway?

Fishy Faceoff: Wild-caught vs. Farm-Raised Salmon

Salmon has made a lot of waves in recent years for being a tasty fish with outstanding health benefits, and its high content in anti-inflammatory omega-3 fatty acids earns the approval of many health professionals. Salmon has also received a lot of buzz about where it comes from and how it’s produced; that is, whether it’s caught wild in open waters or raised in an enclosed farm. Ecologically-aware activists and health-conscious consumers aren’t letting this discrepancy swim by so easily, so let's dive into what separates these two marine dwellers.

The “Currant” Situation

Despite its nutritional grandiosity and medically proven potential to aid in relieving conditions from arthritis to insect bites, the dried currant is too often addressed with “Is this a raisin?” This shrub fruit, which comes in black, red and white varieties, has been called the “forgotten fruit” after being swept under the rug in lieu of trendier super-fruits, like blueberries and pomegranates, for its undeniably tart taste. The truth is currants leave almost all other fruits in the dust in the nutrition department; its antioxidant capacity is easily twice that of the renowned blueberries and is topped only by elderberries, chokeberries and cranberries. Oranges praised for their high vitamin C content fall short as well considering a comparable serving of currants has four times more vitamin C than a single orange. Just one small serving of currants provides close to 20% of the daily recommended value for iron, while also being a significant source for other essential minerals like copper, selenium, and calcium to name only a few. These tart little berries have proven themselves in multiple scientific studies to play a role in the prevention of Alzheimer’s disease, arthritis, gout, premenstrual and menopausal symptoms, and even topical wounds.

Eating the Rainbow

During summertime, especially in our long growing season here in Georgia, vibrant and beautiful produce abounds. Farmers markets rival botanical gardens, every foodie's Instagram is poppin', and our PeachDishes are, well, as pretty as a peach! Our culinary director was so inspired by the harvest's hues that he created a Summer Harvest Rainbow Roll packed with fresh, raw colors and flavors.

Ingredient Spotlight: Bulgur Wheat

Often times used in the Lebanese (Syrian, Armenian, Jordanian) dish, tabbouleh, bulgur wheat is a nutritious grain with a nutty flavor. This ingredient is produced by soaking wheat berries (with the bran removed) in water and then drying until they crack. The result is a quick-cooking grain that is delicious added in salads or incorporated into pilafs and stews.

Ingredient Spotlight: Quinoa

Perhaps one of the most commonly mispronounced foods, quinoa (pronounced "keen-wah") is a superfood laden with health benefits. Commonly mistaken as a grain, quinoa is actually a "pseudocereal" and is the seed of a grain crop. Quinoa is orginally from the Andean region of South America and was a staple crop of the Incas. Today- 3,000 years later- our Quinoa & White Bean Porridge with Fennel & Preserved Tomato features this ingredient in a less traditional sense.

The 2015-2020 Dietary Guidelines

The Department of Health & Human Services and the USDA have just released the 2015-2020 Dietary Guidelines, and we are excited to share points we feel are important to note. The Dietary Guidelines are updated every five years and include science-based recommendations for ways to improve how Americans eat for "reducing obesity and preventing chronic diseases like Type 2 diabetes, hypertension, and heart disease." The Guidelines are a resource on which nutrition policy, school nutrition guidelines, and health professionals' advice is based. The Advisory Committee is made up of researchers from the nutrition, medicine and health fields.

SuperFood Series 2016: Smoky Red Quinoa, Potato & Parsnip Chowder

Red quinoa is actually a seed though often classified as a whole grain. Red quinoa cooks up a little less fluffy and more crunchy than white quinoa but is nutritionally similar. Quinoa is one of the most notable superfoods for a myriad of reasons. It serves as a complete plant-based protein, contains high levels of antioxidant flavonoids and anti-inflammatory phytonutrients, and is loaded with fiber and minerals.

Supplier Spotlight: Nicobella Organics

We are super excited to be featuring Nicobella Organics as part of our SuperFood Series. Chocolate lovers will undeniably love this sweet wholesome mix. With an emphasis on organic, healthy ingredients, these chocolates are guilt free. Nichole Dandrea, founder of Nicobella and also a Registered Dietitian Nutritionist, uses coconut oil in place of cream and goes to the source for authentic flavors like whole pumpkin seeds and wild blueberries. This heavenly box contains an assortment of truffles including sunflower butter banana, walnut flaxseed, pure cocoa bliss, pumpkin chai, ginger green tea, and blueberry almond.

SuperFood Series 2016: SuperFood Salad

This salad offers an outstanding nutritional profile. It boasts 14 grams of fiber- over half of the recommended daily value for women and just under half for men. You'll also find well over 100% of the recommended daily intake of Vitamins A and C in this dish. There are healthy amounts of polyunsaturated and monounsatured fats in this salad, as well.