In honor of Heirloom Tomatoes...

Chicago_Joe · August 11, 2006

For those of you who don't know, I own a salsa company. Since being introduced to heirlooms and catching the very addictive bug of growing them, I've wanted to develop a salsa using heirlooms. My wish has finally come true. I bought a local farmer's crop that is part of our foundation and sells to our restaurant. It will be sold exclusively at Whole Foods in the Midwest.

There are several varieties in the salsa, Bradywine, Polish Linguisa, Mexico, and some kind of Oxheart he couldn't remember the name of.

Here's a picture of the label:
[img]

[/img]

**Mischka** · August 11, 2006

Excellent way to introduce the taste of heirlooms to the masses.

Is it available by mail-order?

Congrats on your new product and may you have much success with it.

akgardengirl · August 11, 2006

Yes, that salsa looks real good. What is the heat level?
Too bad it is only in the midwest.
Sue

LoreD · August 11, 2006

Isn't Frontera Rick Bayless's brand. I'm from Chicago and I think everybody here is familiar with it and the Frontera Grill.

I love good salsa and I'm ready to head on over to Whole Foods and pick some up.

LoreD

giardiniere · August 11, 2006

Congrats! That looks great. BTW, there is a Mexican restaurant in my hometown called Frontera.

Chicago_Joe · August 12, 2006

LoreD-

I'm Rick's partner in the food company and media business only. I have no ownership in the restaurant. My brother and I started the company with Rick 10 years ago.

The salsa is a medium in terms of heat level and will be available in limited quantities on our website www.fronterakitchens.com.

Joe

Althea · August 12, 2006

Congratulations Joe! I'll look for at my local Whole Foods. Do you know when it will be available?

LoreD · August 12, 2006

Joe,

I've liked everything Frontera has produced and I'm a big fan of southwest food, so I hope there isn't too limited a supply of this salsa because I would be really unhappy if I didn't get a taste.

LoreD

jerseyjohn61 · August 12, 2006

KC,
I'm with you in the Ketchup department.
Need the right maters and recipe. My OTVs
are still putting out a bounty and would
mix them with some sudduth and others.
Some of the prescriptions on the Recipe
Forum look promising.

Any advice out there from folk with
C/Ketchup making experience??..JJ61

jenn_sc · August 13, 2006

YUM! That looks and sounds delicious...I may try to order some.

And heirloom tomato ketchup...I'd be first in line to buy some of that!

Jenn

Earl · August 13, 2006

Joe, I make my own canned salsa [I just spread some on a few tacos], but I'd be willing to try yours!

Chicago_Joe · August 14, 2006

Hi Guys-

The product will ship to the Whole Foods Midwest stores on August 21st and be available shortly there after. It's very limited quantites, each store is only receiving 10 cases. Our website will offer the product as well.

In terms of an heirloom catshup, I agree its a fantastic idea but not in line with our brand. We're about authentic premium mexican food. Maybe it's time to start a new brand/line of products made from heirloom vegetables?

Hmmm....

Joe

bigcheef · August 14, 2006

Chicago Joe,

I know exactly how you must feel… well, almost.

I have always wanted to make and market my home made salsa and just recently started working on a label. I have not made it to the point of producing the stuff in mass quantities, but I do sell it at work and so forth. I know I’m still small potatoes, but I share your vision and hope to offer something similar in my area of the Country. We should stay in touch.

I had to compress the high-res file to post this pic so it didn’t turn out as big or as clear as I would have liked, but you get the idea:

My first salsa label:

RIK

feldon30 · August 14, 2006

Looks good to me, even tho it's small to read on the forum.

Chicago_Joe · August 14, 2006

RIK-

Good for you. The label looks fantastic as I'm sure the product is as well. As I said in my PM to you, I think there is a real opportunity with developing a product line that uses just heirlooms. Heirloom popcorn, Heirloom Eggplant Dip, etc... A cool brand name such as Heritage or something similar would work that communicates that these products are a part of history and preserving it.

Joe

August 11, 2006	#1
Chicago_Joe Tomatovillian™ Join Date: Jul 2006 Location: Chicago Posts: 29	In honor of Heirloom Tomatoes... For those of you who don't know, I own a salsa company. Since being introduced to heirlooms and catching the very addictive bug of growing them, I've wanted to develop a salsa using heirlooms. My wish has finally come true. I bought a local farmer's crop that is part of our foundation and sells to our restaurant. It will be sold exclusively at Whole Foods in the Midwest. There are several varieties in the salsa, Bradywine, Polish Linguisa, Mexico, and some kind of Oxheart he couldn't remember the name of. Here's a picture of the label: [img][/img]

August 11, 2006	#2
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Excellent way to introduce the taste of heirlooms to the masses. Is it available by mail-order? Congrats on your new product and may you have much success with it. __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

August 11, 2006	#4
LoreD Tomatovillian™ Join Date: Jul 2006 Location: Chicago Suburbs Posts: 306	Isn't Frontera Rick Bayless's brand. I'm from Chicago and I think everybody here is familiar with it and the Frontera Grill. I love good salsa and I'm ready to head on over to Whole Foods and pick some up. LoreD __________________ Its not what you get to keep in life, its what you get to give away.

August 11, 2006	#5
giardiniere Tomatovillian™ Join Date: Feb 2006 Location: Zone 6, Southeast Kansas Posts: 364	Congrats! That looks great. BTW, there is a Mexican restaurant in my hometown called Frontera. __________________ Dave

August 12, 2006	#7
Althea Tomatovillian™ Join Date: Jan 2006 Location: z4MN Posts: 261	Congratulations Joe! I'll look for at my local Whole Foods. Do you know when it will be available? __________________ Solanaceae Hugger

August 11, 2006	#3
akgardengirl Tomatovillian™ Join Date: Jan 2006 Location: Anchorage, AK zone 3/4 Posts: 1,410	Yes, that salsa looks real good. What is the heat level? Too bad it is only in the midwest. Sue

August 12, 2006	#9
jerseyjohn61 Tomatovillian™ Join Date: Jan 2006 Location: Central New Jersey Z/6 Posts: 554	KC, I'm with you in the Ketchup department. Need the right maters and recipe. My OTVs are still putting out a bounty and would mix them with some sudduth and others. Some of the prescriptions on the Recipe Forum look promising. Any advice out there from folk with C/Ketchup making experience??..JJ61

August 13, 2006	#10
jenn_sc SPLATT™ Coordinator Join Date: Jan 2006 Location: Florence, SC Posts: 502	YUM! That looks and sounds delicious...I may try to order some. And heirloom tomato ketchup...I'd be first in line to buy some of that! Jenn

August 13, 2006	#11
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Joe, I make my own canned salsa [I just spread some on a few tacos], but I'd be willing to try yours!

August 14, 2006	#12
Chicago_Joe Tomatovillian™ Join Date: Jul 2006 Location: Chicago Posts: 29	Hi Guys- The product will ship to the Whole Foods Midwest stores on August 21st and be available shortly there after. It's very limited quantites, each store is only receiving 10 cases. Our website will offer the product as well. In terms of an heirloom catshup, I agree its a fantastic idea but not in line with our brand. We're about authentic premium mexican food. Maybe it's time to start a new brand/line of products made from heirloom vegetables? Hmmm.... Joe

August 14, 2006	#13
bigcheef Tomatovillian™ Join Date: Jan 2006 Location: TN Posts: 316	Chicago Joe, I know exactly how you must feel… well, almost. I have always wanted to make and market my home made salsa and just recently started working on a label. I have not made it to the point of producing the stuff in mass quantities, but I do sell it at work and so forth. I know I’m still small potatoes, but I share your vision and hope to offer something similar in my area of the Country. We should stay in touch. I had to compress the high-res file to post this pic so it didn’t turn out as big or as clear as I would have liked, but you get the idea: My first salsa label: RIK __________________ When I die don't bury me In a box in a cold dark cemetery Out in the garden would be much better Cause I could be pushin up a home grown tomater Lyrics by Guy Clark

August 14, 2006	#14
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	Looks good to me, even tho it's small to read on the forum. __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]