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Full Circle Organic Produce Delivery Review + $10 off Coupon


Full Circle
 launched the Bay Area branch of its produce delivery service during the first week of June. They contacted me to see if I was interested in a free trial. I get offers to try similar services often and usually I pass because I am happy with my current delivery company, but when I checked out the Full Circle website the option to not only receive fruits & veggies but other groceries caught my attention. I thought the opportunity to purchase artisan goods including:  dairy & eggs, bread & pasta, meat, seafood, jam, coffee, honey and chocolate was very unique and something I had to check out.

Box #1 with my balls of pizza dough

My first “Sprout” size box (feeds 2-3 people) arrived right on time and everything was fresh and pretty clean. Items come straight from the farm so you should expect some dirt and bugs. In addition to the produce I added 2 balls of pizza dough from the grocery. We love to make pizza on the grill¬†in the summer.¬†Each ball was the perfect amount for a personal size pizza. All it needed was some heirloom¬†tomatoes,¬†mozzarella¬†and basil. Turned out perfect…nice thin crust.

We also made a risotto with the leeks. Insanely good. See recipe here

Box #2 came the following week and we had just about eaten everything from our first box.

Contents of box #2 with my addition of free range eggs

The baby golden beats were delicious. I just put them in foil and roasted them in the oven for an hour and they were good to go.

Beets ready for the oven

Overall, the service has been great. The produce arrived in good condition and tasted wonderful. Every new service has positive things going for them and some areas that need improvement. Here is my assessment on Full Circle

Pros:
1. Variety! Since the produce is not coming from 1 single farm but 10+ California farms there are many more fruit & veg options and you can’t beat the added grocery items.
2. Choice –¬†usually you make an exclusion list of produce you don’t want and if one of the items is scheduled the farm will just double up or in some cases triple up on other items already in your box. At Full Circle you can login to your account and see what is coming and switch items out yourself by choosing other items that are available that week – usually there are at least 10 additional items to choose from. I LOVE this option!
3. Delivery time –¬†boxes are delivered overnight at the same time every week so when you wake up it’s there. No need to worry about having a delivery midday and everything going bad while sitting out in the sun.
4. Customer service – the website was easy to navigate and the process from signing up to receiving goods was a breeze. Customer service has been checking in to see if my deliveries were on time, produce was in good condition and to see if I had any concerns.

Cons:
1. Exemption list – they only allow you to select 5 items to exclude. If you don’t have time to go to your account and make changes each week you may¬†receive¬†things you don’t like or need. I happen to have a lot of exclusions because I have several citrus trees, herbs and veg growing in my yard so 5 doesn’t cut it.
2. Delivery schedule – boxes are scheduled to be delivered automatically every week. You have to personally contact the company if you want to skip a week or place a hold on your account. Not a big deal but a little incovienent. I would prefer to be able to login to my account and make adjustments to an online calendar instead of having to send emails or make phone calls. *They fixed this issue in August!

The pros definitely out-way the cons so give Full Circle a try. Next shipment, I plan to order salmon!

Website: http://www.fullcircle.com/

COUPON OFFER: $10 off your first box. Use promo code (exp 12/13): SOCIAL10

If you decide to sign up, please let them know Nicole Whalen referred you.

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Risotto with Leeks, Shiitake Mushrooms & Truffle Oil


This was the  first recipe I made with items from my Full Circle organic produce delivery. Mike is not a fan of truffle oil but he loved this dish. All the ingredients worked together magically!

Tip: It was hot out and I was not about to turn on the oven… so for the mushrooms I just¬†sauteed¬†them in a pan!

shrooms & onions                     leeks & cream                              rice & stock

Recipe link
Bon Appétit | September 2007

Smitten Ice Cream


Smitten Ice Cream first gained popularity when owner Robyn Sue hit the streets of SF pulling a red wagon¬†equipped¬†with a homemade liquid nitrogen run ice cream machine named “kelvin.” ¬†Eventually she opened a brick and mortar store in a converted shipping container in Hayes Valley. Mike and I finally had the¬†opportunity¬†to check it out 2 weeks ago. The shop has 4 “kelvin” machines and each makes a single flavor: vanilla, chocolate and two seasonal flavors (that change daily). Every single scoop is made to order in 60 seconds using liquid nitrogen! It will be the freshest, coolest,¬†creamiest¬†ice cream you’ve ever had!

Check out our ice cream being made:

The final product…..

Ritual Coffee with Cocoa Nib brittle (left) and Strawberry pink peppercorn with lemon caramel sauce* (right)

I’m sure the vanilla and chocolate are good but if you’re making a special trip to this place be¬†adventurous¬†and try the suggested flavor combination of the day as I did*.

Website: http://smittenicecream.com/

Smitten Ice Cream on Urbanspoon

Green Bean Spaghetti Carbonara


This was soooo good….like breakfast for dinner. I did add the egg to the noodles too early which ended up making my sauce more scrambled than oozy but that didn’t stop me from devouring every last bite. Next time, I will remember to let my spaghetti cool a bit before mixing all the ingredients. I had some spinach on hand so I added that to the bacon/onion mixture. Yum.

Recipe link
Rachael Ray Magazine /Oct 2011

Carrot Soup with Thyme and Fennel


If you have any leftover carrots that the¬†Easter¬†bunny didn’t eat or your CSA gave you a ton … try this soup.¬†Honestly, if I didn’t make this myself I¬†would¬†have had no idea it was carrot. The combo of thyme and fennel creates a super unique flavor that I could not get enough of. Mike and I really enjoyed this.

Recipe link
Bon Appétit | March 1999

Guinness Float


Our St. Patrick’s day was spent as usual making corned beef. This year we made reuben sandwiches and for dessert I decided to make floats. I’m not a Guinness kinda gal, but my Irishman is, so this was my gift to him. It’s a pretty involved cocktail to make but he thoroughly enjoyed it so it was worth the time. I downed the ice cream and the whipped topping but most of the bitter stout remained in the glass. All that was left of Mike’s was a bit o’ cream on the tip of his nose.

Recipe link
Bon Appetit magazine / Feb 2011

reuben

Past corned beef recipes:
Guinness Corned Beef and Cabbage
Basic Corned Beef Sandwich
Corned Beef Hash with Fried egg

Bacon-Infused Carolina Fish Stew


We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods.¬†The result was a pool of¬†wonderfully sweet, salty,clammy, smokey flavors.¬†I will for sure make this again in the future.

BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.

Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.

Recipe link
Bon Appetit magazine / FEBRUARY 2012

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