🍅 Tomato Caramel 🍅
Buttery tomato. Summer’s sweetest heirloom tomatoes cooked slow and low for days and combined with coconut cream, brown sugar, salt and spices to create the perfect fine line between salty and sweet. It’s vegan caramel, an elevated savory dessert, a sweet glaze for ribs, a burger’s best friend – it’s all good things combined in one.
🍋 Preserved lemon crush 🍋
Sunshine in a bottle. This radiant concentrate adds brightness to any dish. We preserve lemons, chili and spices in kosher salt until the rind becomes tender and the sour flesh has mellowed into pure gold.
How we use it: Add a spoonful to salad dressings or marinades. Serve with carrots, a side of creamy yogurt, and a dusting of cumin. Use as a finish to pan seared fish. Combine with olive oil and drizzle over grilled chicken kabobs. Sprinkle on top fresh shaved fennel and smashed castelvetrano olives. Add to anything that needs a light touch.
🧄 The Deep 🧄
Fermented black garlic concentrate.
Umami in a bottle. Mole without the chocolate. Fermented for 1-3 months, this earth-dark garlic concentrate tastes like balsamic vinegar, deeply caramelized onion, sweet-sour-savory tamarind, and seared meat. The garlic is fermented very slowly until it turns jammy and sweet. We combine it with dates, chestnuts, 10-year aged balsamic vinegar, toasty tamari, and chili and then mortar and pestle crush it together by hand to create a creamy paste.
How we use it: Use this potent concentrate to give instant depth to any dish. Make mushrooms taste mushroomier. Serve a swish alongside charcuterie. Add richness and complexity to soups, stews, or marinades. We’ve found it now appears in nearly all the dishes we make; a very little goes a very long way.
*Please note: Orders for this handmade deliciousness will ship within 2 weeks of the date ordered.