Homegrown summer treats, a new twist on the caprese, cake balls to the wall and a Q&A with beermeister Eric Marshall.
Jared Toay at a recent Tulsa Farmers’ Market with his line of probiotic sodas.
You know good-mood food when you see it. Bright, fresh-fruit popsicles, tempting cake ball bites, Caprese salad — they’re all foods that make you happy just to see them.
As soon as the weather warms, I stock my fridge with fruit popsicles. Sometimes I make my own. But my favorites are the specialty pops from the Pop House or Jared’s ProPops. These popsicles certainly aren’t just for kids.
Jared Toay’s journey to better health began by adding fermented food, whose key component is natural probiotics, to his diet. When his youngest child requested his dad make a dessert with probiotics, Toay had the idea for probiotic popsicles. The first few batches, he says, were terrible. But, “I experimented a little bit and found a way to have them taste amazing,” Toay says.
Toay is a fixture at the Tulsa Farmers’ Market on Cherry Street, where customers line up for strawberry, pineapple, toasted coconut and Vietnamese coffee popsicles. The Vietnamese coffee pop, with fermented cream, is a customer favorite.
Popsicles in the winter in Oklahoma are a hard sell, so Toay expanded his business to probiotic granola, soda and kombucha. Toay ships his products across the U.S.
Chris and Robby Davis’ popsicle business could be described in one word: fun. OK, maybe one more: nostalgia. Their Pop House tricycle with a bicycle bell brings smiles when it shows up at Guthrie Green and events around town.
The Pop House’s popsicles are bright and flavorful — with flavors including peaches and cream, pineapple mango and more adventurous ones like peach jalapeño.
This summer, the Pop House is opening a location on Brookside. So along with the Pop House trike, customers can visit the shop.
Makes 8 servings
This salad, served on skewers, always gets “oohs” and “ahhs.” It’s a perfect portable salad for picnics and fun to pass around as an appetizer before a backyard barbecue.
¼ cup olive oil
2 tablespoons balsamic vinegar
1 fresh mozzarella ball or package of bite-size mozzarella pearls
1 pound cherry tomatoes
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
1 cup loosely packed fresh basil leaves
Baguette, cut into ½-inch pieces
Special equipment: long wooden skewers, soaked
In a bowl, whisk together olive oil and vinegar. Add mozzarella, tomatoes, salt, pepper flakes and black pepper. Let sit for about 15-30 minutes to meld flavors.
Thread basil leaves, tomato, mozzarella and bread onto wooden skewers, then repeat.
Little bite, big flavor
The cake balls at Ann’s Bakery, 7 N. Harvard Ave., are little bites of happiness. These beautiful morsels of cake and frosting dipped in chocolate or candy coating come in all the yummy flavors of Ann’s classic cakes, plus a few specialty flavors.
We’re partial to the orange and lemon, which are perfect to give as a hostess gift for spring parties. Other flavors include vanilla, chocolate, red velvet, strawberry, carrot and Italian cream. Also delish are the cherry chocolate, raspberry chocolate and peanut butter.
Shannon Harris, manager of the more than 75-year-old bakery, says she’s happy to take flavor requests.
Cake balls start at $2 each.
Q&A: Eric Marshall
We caught up with Eric Marshall to learn more about the brains behind one of Tulsa’s favorite breweries, Marshall Brewing Co.
How did you get your start in the beer business? After graduating from TU, I studied in Munich and then apprenticed at six different breweries all over Germany. When I came back to the U.S., I brewed at Victory Brewing in Pennsylvania before moving back to Tulsa to start Marshall Brewing Co. in 2007.
What is your favorite Marshall beer? I love them all in their own special way. If I had to pick one, I would say Old Pavilion Pilsner.
What’s the best beer you’ve ever tasted, and where were you when you drank it? Augustiner Edelstoff fresh from the brewery in Munich or Chiswick Bitter on cask at the Fuller’s Brewery in London.
What is your favorite beer/food pairing? German pork shank (Schweinehaxe) with a liter of either Dunkel or Helles, depending on the mood.
Who would you most want to share a beer with? My two grandfathers. One I never got to meet. The other passed away when I was in fifth grade, but to this day he is still one of the greatest men I have ever known.
What’s on the horizon for Marshall Brewing Co.? We bought a building right next door to the brewery (618 S. Wheeling Ave.), and we are going to renovate it and build a bigger taproom.