Fuller's Fine Herbs has been in business for over thirty-five years. Our organically grown herb blends, herbs and herbal vinegars provide cooks and chefs with great tasting ingredients. This year we've updated our vinegar label, plus all of our vinegars now come in a new 16 fluid ounce quadra bottle as well as the 12.7 fluid ounce size.

This season you'll find great products from two new local companies. From Cafe Beaujolais we have their yummy Blackberry Jam and from Mendocino Tea Company, four delightful teas. We also are excited to share with you three unique coffees we discovered from Thanksgiving Coffee Company.

Check out our gift box collection combining Fuller's Fine Herbs and Vinegars with a sampling of our favorite locally made products. We make custom gift boxes for weddings, businesses, and special occasions. Please contact us about private labels for wedding favors, anniversaries, reunions, or birthday parties.

Shopping Locally? You'll find Fuller's Fine Herbs at the following locations:

In Mendocino: Cafe Beaujolais, 916 Ukiah St.; The Courtyard, 45098 Main St.; Corner's of the Mouth, 45105 Ukiah St and Mendocino Market, 45051 Ukiah St.

In Fort Bragg: Hot Pepper Jelly Company, 330 N. Main and Down Home Foods, 115 S. Franklin St.

In Albion: Albion Grocery Store, 3790 N. Hwy 1

In Ukiah: The Renaissance Market, 1003 West Clay Street

Free Recipe of the Month

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Pasta is a welcomed entrée during cold weather especially when it's topped with a hearty, herb laced, tomato sauce. The Paravangna Blend delivers a balanced interplay with the tomatoes--spicy and aromatic. We like adding the mined garlic at the end for an added punch of flavor.

• 28 oz. can of crushed or ground tomatoes
• 15 oz. can of plain tomato sauce
• 1 4 oz. can of tomato paste
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 5 ounces or 10 fresh mushrooms, sliced
• 1/2 cup hearty red wine
• 4 teaspoons Fuller's Paravangna Blend (more or less to taste)
• 4 cloves fresh garlic pressed or minced
• 1/4 teaspoon salt or to taste
• 1/4 teaspoons black pepper

Add the olive oil to 2 quart pan or skillet and heat. Saute the onion until translucent. Add the Paravangna Blend stir in and cook for 2 minutes more. Add ground tomatoes, tomato sauce, tomato paste, wine and salt. Stir.

Bring to boil, reduce heat to simmer or low. Cook partially covered for about 1 1/2- 2 hours. Remove from heat.

Mince or crush the garlic in a garlic press add to the sauce along with black pepper. Stir, cover and allow to mellow for about 15 minutes before serving.

Serve with on your favorite pasta, on chicken or veal, or as the base for Eggplant Parmasean.