If you've got questions...we've got answers. FAQs
FAQs are a valuable tool that can help you quickly find answers to common questions you may have about our products. FAQs provide information about the product, as well as details about pricing, shipping, returns, and other relevant topics.
By reading the FAQs, you can save time and effort by finding answers to your questions without having to contact customer support.
ArtiHeart FAQs
What makes Monterey Farms artichokes different than the canned or jarred artichoke hearts?
Monterey Farms artichoke hearts are a fresh refrigerated product. Our "ArtiHearts" are hand-trimmed from fresh artichokes from the central coast of California then lightly steamed and seasoned for a fresh taste. They are not mushy or briny, but tender yet crunchy.
Are Monterey Farms artichoke hearts Organic?
No, our “ArtiHearts” are not Organic, however, we produce our products with all natural ingredients; Lighty steaming and seasoning them for the freshest taste possible
Do I need to refrigerate your artichoke hearts “ArtiHearts”?
Yes, because they are a fresh product please keep refrigerated until you use them.
How long will they last in my refrigerator unopened?
Monterey Farms artichoke hearts have a 3-month refrigerated shelf-life. The “BEST-BY” date is printed on the bottom on the front panel
Can I freeze your artichoke hearts?
Yes, you can freeze our products without any problems, however the texture will change and they will be slightly softer.
Is there any BPA in your plastic pouches?
No, our artichoke hearts are packed in FDA approved pouches, manufactured with NO BPA chemicals.
What does BPA free plastic mean?
Bisphenol A (BPA) is an industrial chemical used primarily in the manufacture of polycarbonate (PC) plastics and epoxy resins. A product that is BPA-free is one that does not use the organic compound Bisphenol A in its construction.
How long do your artichokes last once I open the pouch?
Once you open the pouch of our artichoke hearts they are best eaten within 3 days’ time. We do not pack our artichoke hearts in excess oils or brine so they will need to be stored in an air tight container to prevent drying. If you would like, toss them lightly with olive oil to prevent the artichoke hearts from drying out.
What if I receive a pouch where the vacuum seal is broken?
Please take the time to contact us so we can replace the pouch with a fresh unopened pouch. You can contact us at info@montereyfarms.net. Please send a photo of your opened pouch with the date of purchase, the code printed at the bottom of the front panel, and the store where they were purchased.
What do I do if my artichokes arrive warm from Fed-Ex?
Our products are 100% guaranteed. Please take the time to contact us regarding your shipment if they are warm to the touch. We will replace the order at our earliest convenience.
Chef Butter FAQs
How do I store my Chef Butter?
Wrap the unused portion in its parchment paper sealing it with the sticker. Keep the wrapped piece in its box. For best results, store the box in the meat or dairy draw of your refrigerator. It keeps best in a low humidity environment.
How long does Chef Butter last?
Chef butter has a “Freeze-by” date printed on the ingredient list side of the box. You can keep it refrigerated until that date for a fresh and intensely flavored product or freeze it at any time before that date and keep it indefinitely.
How do I know if Chef Butter has gone bad?
Chef butter is good until there is visible mold on the butter. This will occur if it is kept in a very humid refrigerator or if it has gone way past its “freeze-by” date, (at least 2 months).
Can I freeze Chef Butter?
Yes. At any time you can put it in the freezer and it will keep its intense flavor. This is one of our most frequently asked FAQs.
How many servings in a container?
Chef Butter rolls are 100g. When we talk of medallions in our recipes we mean cutting the roll into 7 rounds, each round equivalent to 1 tablespoon. Slather that on your warm baguette!
How long does it take to ship?
We ship 2 day all over the country in sustainable shipping containers.
What is your return policy?
If you are not fully satisfied with your purchase we will refund your purchase in total. If you receive Chef Butter that has been damaged or did not arrive in acceptable condition, we will replace your order, free of charge.
Where is Chef Butter made?
Jane, Janet, and their culinary team, create Chef Butter in "The Butter Room," a temperature controlled, Primus Food Safety certified facility in Salinas, California.
What is the most popular flavor?
Basil Garlic is our most popular flavor at this time. As our audience grows and becomes more adventurous, we think our more exotic butters will take over. I mean, Shiitake Ginger! It will change your life!
What kind of butter is used to make Chef Butter?
Chef Butter is made from unsalted, sweet cream butter, grade AA.
Are the ingredients fresh?
We use the freshest herbs, Serrano chilis, fresh squeezed lemons and limes and their zest, garlic, shallots, shiitake mushrooms, the list goes on. The only dried ingredients we use are red chili flakes and pure porcini mushroom powder for the Cabernet Porcini butter. All other ingredients are fresh, fresh, fresh!
Which Chef Butters are best with fish?
French Herb is my go-to for fresh salmon and a white fish like sole or halibut. Basil Garlic for prawns, clams and mussels. Rockfish is amazing with Serrano Lime. Shiitake Ginger with seared ahi. But of course all of these are interchangeable, depending on your mood. Chef Butter allows you to be creative and your results will be delicious every time. Check our our recipes for lots of ideas.
Which Chef Butters are best with vegetables?
This is where Chef Butter will change your life! Steam some fresh carrots and toss in a medallion of French Herb, it takes the lowly carrot to another level. Sauté fresh spinach in Roasted Shallot. Roast cauliflower and spice it up with Serrano Lime. Roast winter squash and finish with Shiitake Ginger. Sauté summer squash in Basil Garlic. No chopping of garlic, herbs or shallots. The flavor is in the butter!
Which Chef Butters are best with steak?
Easy…..All of them! But, Cabernet Porcini is designed especially for your favorite steak. Grill a bone-in rib eye and slather it with this rich and earthy butter. You will not be disappointed. For the more mild and elegant filet, I would suggest French Herb with some potatoes sautéed in Roasted Shallot. For an umami burst of flavor, try Shiitake Ginger with flat iron or skirt steak.
Which Chef Butters are best with chicken or pork?
Easy….All of them! Simply roasted pork tenderloin with Shiitake Ginger nestled between the slices. Whole roasted chicken with Roasted Shallot tucked under the breast skin. Braised pork shoulder seared in Serrano Lime. Sliced chicken breast with French Herb tucked between the slices. Chicken thighs and rice in the rice cooker with Shiitake Ginger. So many options. Check out our recipes for lots of ideas and pictures.
Which Chef Butters are best with game or lamb?
I would go with Cabernet Porcini, Roasted Shallot, and Shiitake Ginger for the red meats that are game. Duck breast seared medium rare with Cabernet Porcini slipped between the slices is 3 star. Roasted rack of lamb with Roasted Shallot slipped between the chops. Quail is divine with Shiitake Ginger and venison pairs wonderfully with Cabernet Porcini. Rabbit, on the other hand is perfection braised with white wine, French Herb and a touch of crème fraîche.
Are there preservatives in Chef Butter?
Check the label. The ingredients are 100% fresh (with the exception of the porcini powder). The fat content in the butter helps to keep the fresh ingredients from deteriorating.
What are porcini?
Porcini (Italian), cêpes (French), and king boletes are wild mushrooms that grow on the forest floor and have a symbiotic relationship with the roots of surrounding plants making them hard to cultivate. Prized by mushroom hunters and chefs, porcini mushrooms become available in late summer and fall. They are high in protein with a delicious meaty texture and flavor.
Why “French Herb”?
The combination of tarragon, parsley and chives (and sometimes chervil) is a classic mixture in many French recipes. The flavor brings me straight back to my days at Le Cordon Bleu in Paris. We incorporated these herbs into egg dishes, cream sauces and fresh fish recipes. It is an elegant flavor that works perfectly with delicate proteins and vegetables. Whisk 3 eggs together with a Tbs of milk or cream and heat French Herb Chef Butter in a non stick skillet to make the best scrambled eggs ever.
