Photos by Nicole Roegner Crow’s Dairy Goat Cheese

The 25 TASTiest Local Products

CROW’S DAIRY GOAT CHEESE
Rhonda and Wendell Crow know a thing or two about farming – their families have worked Arizona land since the early 1900s. That experience pays off on the couple’s farm in Buckeye, where the Crows and a herd of Nubian goats collaborate to make dairy-fresh chèvre, feta and quark (a German-style cheese similar to thick sour cream). For dessert: goat’s milk gelato, naturally. Available at area farmers’ markets, including the Downtown Phoenix Public Market, or make an appointment to visit the farm to see the Crow “girls” in action. ($5-$6) 11300 S. Dean Rd., Buckeye, 623-936-3355, crowsdairy.com

DeCio Pasta The pastas from DeCio get their striking green, orange, yellow and brown hues from vegetables, not food dyes. Unlike most commercial pasta brands, which are heat-dried, these eggless noodles get their robust texture from air-drying. That means they cook slightly faster than commercial brands, so heed the cooking times on the package for perfect al dente pasta. Try the earthy wild mushroom linguine with a hint of black truffle. Available at AJ’s Fine Foods and area farmers’ markets. ($6-$7) 800-397-0770, deciopasta.com

Mi Salsas Salsa is a competitive culinary field, but Mi Salsas rise to the top with mouth-popping flavors and serious heat. To get that coveted charred flavor, owner Martin Osete roasts ultra-ripe tomatoes and tomatillos along with onions, garlic and an arsenal of Scoville-blasting chiles. Take heed of the “HOT!” note on the label – they mean it. Even the “mild” roasted tomatillo and chile de árbol has a noticeable kick. Available at Whole Foods, Urban Grocery and the Downtown Phoenix Public Market. ($7-$8) facebook.com/pages/MI-Salsa/129103970438456

Desert Smoke BBQ Sauce Tony Morales hooked us with the first mouthwatering whiff of his Sweet & Spicy BBQ sauce. Then he reeled us in with the stone-fruit zing of his peach-and-habanero flavor. Morales’ beguiling condiments are part Memphis (sweet, smoky), part North Carolina (vinegar and mustard) and part Southwestern spice. He’s also debuted three hot sauces: fire-roasted hatch green chile, habanero, and powerful ghost chile. Available at Whole Foods and the Urban Grocery. ($7-$8) 480-319-4737, desertsmokebbq.com

Doctor Hummus  Cilantro & Jalapeño HummusSabeur Rouin isn’t a doctor, but he is the creator of Doctor Hummus, a line of delicious hummus and pita chips, and the owner of Herb ‘N Flavors, a Tempe restaurant serving fresh, healthy Mediterranean food. Out of six hummus flavors, we like the fresh, biting cilantro jalapeño, which doesn’t include tahini paste, so it’s also lower in calories and fat. Any doctor would approve. Available at AJ’s Fine Foods, Whole Foods and area farmers’ markets. ($5) 480-988-9454, doctorhummus.com

Double Check Beef CrispsThere’s a reason Double Check Ranch uses the term “crisps” instead of “jerky” – the wafer-thin strips of beef are indeed crisp. For those accustomed to MSG- and soy-flavored commercial brands, the snacks might be an acquired taste, but we love the strong beef flavor. The only ingredients are grass-fed beef, kosher salt and either black pepper or crushed red chiles. Available at the Urban Grocery, the Downtown Phoenix Public Market or order online. ($6 for 1/4-pound and $7 for 1/3-pound) 520-357-6515, doublecheckranch.com

Queen Creek Olive MillSixteen olive varieties grow in the pesticide-free Queen Creek Olive Mill grove, and all of them, from the Frantoios to the Taggiascas, are cold-pressed and bottled on-site. Grassy and slightly peppery, the extra virgin olive oil is best used as a finishing agent, whether in a vinaigrette or drizzled over antipasti. We’re also partial to the Mission or Spanish olives stuffed with feta and marinated in oregano. Available at AJ’s and Whole Foods, or visit the mill. ($8 and up for olives; $11 and up for oils) 25062 S. Meridian Rd., Queen Creek, 480-888-9290, queencreekolivemill.com

Pickled Perfection Spicy Pickled MushroomsIf Peter Piper had picked a Pickled Perfection spicy-pickled mushroom instead of a pickled pepper, we might have learned an entirely different tongue twister. Dean Lambros and his sons, Travis and Adam, seek out only high-quality, locally-sold ingredients for their line of fresh, pickled products, including cold-brined cucumbers, celery, green beans and asparagus. We like the mushrooms best, brined with serrano chiles in a secret blend of vinegar, salt and sugar. ($10) pickledperfection.com

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