We could all benefit from adding more vegetables into our diet. But in our yogurt? Bet you never thought about that. The recently launched line of yogurts by Blue Hill features six savory flavors that may make you raise an eyebrow (or two) — Carrot, Sweet Potato, Beet, Butternut Squash, Tomato and Parsnip.
“Blue Hill has dairy in its roots. Blue Hill Farm—our family farm in the Berkshires, and the original inspiration for our Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY—was a working dairy from the 1860s through the 1960s. Three decades later, we refurbished the farm and brought the dairy back to life. The story of Blue Hill Farm is in many ways the story of the Blue Hill restaurants: sustaining the iconic landscape of the Northeast in pursuit of great flavor.”
The Upstate NY farm is cemented on the foodie pilgrimage map. Blue Hill’s chef, Dan Barber, is a well-known slow food advocate whose inspired TED talks have helped increase the general interest for considered eating.
The “know thy farmer” ethos informs every decision made at Blue Hill, and the yogurt venture is an extension of that, “supporting farms that raise dairy cows in the best possible way and using their well-pastured grass-fed milk; sourcing delicious, local vegetables from neighbors in the region; and preserving a dairy tradition that connects our family, Blue Hill, and the Northeast.”
The Blue Hill team recommends eating the savory treats and you would any yogurt, but says they are also excellent for enhancing meals. Try, for example, “adding Blue Hill Beet Yogurt to a baked potato or the Squash Yogurt to curried chickpeas.” Or mix any flavor into salad dressings or sauces. Here are more ideas, recipes, and videos from Dan Barber and team, exploring the culinary possibilities of Blue Hill Yogurt.
If you’re intrigued, but can’t find these anywhere near you, experiment and make your own. Get good natural yogurt and mix it with anything your heart desires. May we suggest kale, cauliflower or spinach?
