Month: June 2025

Bariani Olive Oil has been a staple in our kitchen since the mid 1990s, when Kenny was introduced to it by one of his captains in Alaska. Grown, harvested, pressed, and bottled by the Bariani family in California, their oil is the real deal—pure, rich, and deeply flavorful. In a world full of counterfeit olive oils and misleading labels, Bariani continues to set the standard with their cold pressed extra virgin olive oil. We’ve cooked with it, gifted it, and stocked it year after year.

We currently have a variety of both green (early harvest) and black (fall harvest) Bariani Olive Oil available in 500ml and 1000ml bottles. Whether you’re using it for finishing, dipping, cooking, or an ice cream topping, it’s worth having on hand—especially when you can secure enough to last you through the seasons.

One of the simplest and most delicious ways to enjoy Bariani is in a quick, homemade pesto:

Pecan Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• ½ cup pecans
• ½ cup grated parmesan cheese
• 2 cloves garlic
• ½ teaspoon sea salt
• ½ cup Bariani Extra Virgin Cold Pressed Olive Oil

Instructions:

1. Combine basil, pecans, parmesan, garlic, and salt in a food processor.

2. Pulse until finely chopped.

3. With the machine running, slowly drizzle in olive oil until desired consistency is reached.

4. Taste and adjust seasoning if needed.

Use this pesto on seafood, pasta, grilled vegetables, sandwiches, or as a marinade for meats.

Come see us at the the market and get your Bariani, or better yet—order 2 to 6 bottles now for your yearly stock.

In good taste,

Brenna & Kenny

When a major food distributor like UNFI is hit by a cyberattack, the ripple effect is immediate and far-reaching. In this case, it caused major disruptions to deliveries for Whole Foods and many other retailers who rely on UNFI for everything from packaged goods to organic produce. While headlines tend to focus on the technology or the downtime, the more troubling reality is what happens to the food. If deliveries are delayed, refrigeration fails, or products are simply rerouted or discarded due to logistics chaos, a massive amount of food is wasted—without ever reaching a consumer.

Events like this are a clear reminder of the fragility of large-scale food systems. It doesn’t take much to throw everything off track. That’s why we continue to champion decentralized, regional food networks and home-scale resilience. When you shop at your local growers market, you’re participating in a more direct, transparent, and trustworthy supply chain—one that’s harder to hack and more rooted in real people and places.

This is also a nudge to become your own food source in any way possible. Whether it’s a few pots of herbs and edible flowers on your patio or a raised bed of greens, homegrown food is deeply satisfying and immensely practical. The same goes for stocking up. Canning, freezing, drying, fermenting—these aren’t just old-fashioned skills, they’re tools of modern resilience. A pantry or freezer filled with food you trust means you’re ready for whatever delays or disruptions might come.

If you’re ready to build your food reserves with nutrient-dense staples, now’s the time. We have wild salmon bundles, quarter beef, sides of pork, cases of raw honey, and extra virgin olive oil—all ideal for home preservation or everyday use. These products are available in limited quantity and can sell quickly, so please reach out if you’d like to place an order or learn more. We encourage you review our Price List prior to placing an order. Need a freezer? We’re happy to deliver a Kelvinator commercial chest freezer full of food directly to you!

See you at the market!

Brenna & Kenny

We just received a fresh shipment of wild Alaska black cod—also known as sablefish—and it’s a showstopper. With its silky texture and rich, buttery flavor, black cod is prized by chefs around the world. It’s especially high in omega-3 fats, making it both indulgent and incredibly nutritious.

This deep-dwelling fish is harvested from cold, pristine waters off Kodiak Island, where its slow growth and natural fat content result in a melt-in-your-mouth delicacy. If you’re new to black cod, now’s the time to try it. We have whole filets and portioned cuts, ready for your kitchen.

Not sure how to cook it? You’re in luck—it’s nearly impossible to mess up. Its high oil content means it stays moist and tender, even if slightly overcooked.

Everyday Miso Black Cod

• 1 black cod filet OR 2 black cod portions
• 3 Tbsp white miso paste
• 2 Tbsp mirin
• 1 Tbsp sake
• 1 tsp sugar

Whisk marinade ingredients until smooth. Coat the fish and marinate in the fridge for 24–48 hours. When ready, broil or bake at 400°F for 10–12 minutes, until golden and caramelized. That’s it. Serve with rice or a simple salad and taste what all the fuss is about.

Limited supply, unforgettable flavor. Find us at the market!

Eat Well,

Kenny & Brenna