PRODUCER:: Red Duck Foods
LOCATION:: Portland, OR
PRODUCTS:: Artisan Organic Condiments
Red Duck Foods started as a class project at the University of Oregon. Classmates Jessica Hilbert, Shannon Oliver and Karen Bonner felt like there was no creativity in the condiment aisle and knew they could make really flavorful products from honest and clean ingredients.
Their ingredients are sourced as close to home as possible. Tomatoes are grown in the Central Valley of California, spices are custom blended by a Portland company, and the honey for their BBQ Sauces comes from Glory Bee Foods in Eugene.
Jessica, Shannon and Karen enjoy the variety of tasks every day brings, from delivering their products to testing newly developed recipes. There’s never a dull moment and they have a lot of fun whatever it is they're doing.
You can read more about Red Duck Foods and their delicious products on their website.
This week ACME Farms + Kitchen Locavore Boxes will include Red Duck Ketchup used in a fun dipping sauce for Sweet Potato Fries served with homemade Black Bean Burgers.
We always like to ask our Producers about their favorite recipe. When we asked Jessica she said that was nearly impossible to answer but she did share this recipe for homemade Cauliflower Tots!
1/2 cup finely diced yellow onion
1 head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup almond meal
1 egg, plus 1 egg white
Freshly ground black pepper, to taste
Olive oil, for baking
Red Duck Ketchup, for serving
Preheat oven to 350 degrees.
Use a food processor to process the cauliflower florets in batches until they are cut into pieces roughly the size of rice grains. Place into a microwave-safe dish and microwave for 4-5 minutes or so, until softened, stopping once or twice to stir. Let the mixture cool.When cauliflower is cool enough to handle, use a cheesecloth to squeeze out as much of the moisture as possible. Discard liquid and combine the solids in a medium bowl with the onion, Parmesan, breadcrumbs, almond meal, egg, and egg white. Season with black pepper and mix thoroughly until combined.
Coat a large cookie sheet with a tablespoon or two of olive oil. Use a tablespoon to scoop out uniform pieces of the cauliflower mixture and shape them into oblong tot shapes.
Bake in preheated oven for 20 minutes or so, then use a spatula to flip tots. Bake them for 10-15 minutes more, until browned and cooked through. Serve hot, alongside the Red Duck Ketchup flavor of your choice (or all three!). Makes about 24 tots.
Adapted from Just a Taste.