Relish austin a good year for peaches and more food news how to become a database administrator

The same is true of Pancho Bigotes Salsas, a creamy salsa company out of San Antonio, with makes a spicy, rich salsa verde with serrano, garlic and cilantro. The company also makes a “chimi hot” version with fresh chilies de arbol and no cilantro. Both are welcome additions to chips, tacos, scrambled eggs and sandwiches. (I bought a jar at the event, it was so good.) Most creamy salsas available in grocery stores now are on the sweet side, but this one isn’t, thanks to the vinegar, spices and egg. With any luck you’ll find this good-on-everything sauce in supermarkets soon, but for now, you’ll have to buy it online.

I discovered Sweet Tsopelik on the rooftop of Mexic-Arte’s popular annual party. This local Mexican candy company uses traditional ingredients, such as peanuts, coconut and amaranth, to make treats such as alegrias, a crispy snack made with amaranth, agave nectar, pecans, pumpkin seeds, raisins and lime juice.


The company, which sells at the Hope Farmers Market from 11 a.m. to 3 p.m. Sundays, also produces tamarindos, palanquetas and mazapanes.

El Norteño Foods makes a line of beef jerky that’s worth checking out, especially if you like the popular Mexican-style jerky called cecina or are looking for a spicy jerky that’s low in sugar. The jerky comes in several flavors, including mango habanero, and they all include a little packet of hot sauce. The meat sticks, which come in lime and habanero flavors, don’t have the hot sauce, but they well-spiced on their own. Find these at convenience stores throughout Central Texas and some H-E-Bs.

Want to learn about food science, nutrition and cooking this summer? The University of Texas is offering four classes, starting June 16, in the Susie Jastrow Teaching Kitchen, which is part of its nutrition sciences department in Mary Gearing Hall. Susie’s Kitchen, as the new series is known, will cover some of the hottest topics in nutrition right now, including the Mediterranean diet, fermentation, plant-based diets and anti-inflammatory foods.

Each Saturday class is taught by advanced undergraduate students in the nutritional sciences department and features a classroom portion on the science behind the diet recommendations and then a cooking class in the test kitchen where students learn how to incorporate the recommendations into their cooking. The class then gets to eat the food together for lunch. The classes from 9 a.m. to 1 p.m. cost $100 each, or you can get a discount if you buy all four.

Albertsons took a different strategy last year by acquiring Plated, one of the largest meal kit delivery services on the market, for roughly $300 million. It’s no surprise that we’re starting to see Plated meal kits being sold in many chains owned by Albertsons, including Randalls, Safeway, Vons and Tom Thumb.

The company announced last week that the kits, designed by head Plated chef Elana Karp, are already available at four Austin-area locations, with more stores being added each week. The local Randalls stores that sell the Plated meal kits include 9911 Brodie Lane, 1400 Cypress Creek Road, Lakeline & Crystal Falls Parkway in Leander and 5721 Williams Drive in Georgetown. All the local Randalls stores will carry Plated meal kits by July, the company said in a news release. Randalls offers delivery and curbside pickup, too.

The ingredients are pre-measured and serve about two people. Of the more than 2,200 meal kits in Plated’s database, the current options include: crunchy chicken Milanese with honey mustard and arugula, roasted chicken au jus with orzo and peas, beef noodle bowls with dinosaur kale and mushrooms, steak frites with creamy shallot sauce and sauteed spinach, and pine nut-crusted salmon with creamy tomato farro and roasted green beans.

According to the Fredericksburg Convention and Visitor Bureau, the region’s peach crop has produced “a bumper early yield and is primed for a strong summer showing.” There are more than 700 acres of peaches growing in Gillespie County, and for decades, peaches were the primary tourism draw. But in the past 15 years, U.S. 290 has become known for its wineries and vineyards, which bring year-round tourism.

The peaches, however, remain a beloved Central Texas treat from mid- to late-May through July. In recent years, the crop has been smaller, earlier or shorter than farmers would prefer, but this year, “the crop looks great,” according to the Hill Country Fruit Council.

Cling peaches, the peaches whose flesh sticks to the pit, ripen first, followed by the freestones, which ripe in June and July. There are several pick-your-own options, but many of the peach stands carry blackberries and a variety of fresh produce for sale. You can find a listing of Texas peach stands and growers, including hours of operation, at TexasPeaches.com.

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