This seasonal collection of delectable, earth-friendly food features products from female founders in honor of Women's Heritage Month. The ingredients in the Spring Slow Food box were all hand selected to highlight part of our culinary heritage protected in the Slow Food Ark Of Taste.
20% of the proceeds from this box go to Slow Food USA to support good, clean and fair food for all.
The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we support crucial biodiversity in keeping them in production and on our plates. Learn more about the Ark of Taste Here.
Slow Food is a global, grassroots organization founded in 1989 to prevent
the disappearance of local food cultures and traditions, counteract the rise
of fast life and combat people’s dwindling interest in the food they eat,
where it comes from and how our food choices affect the world around us.
* Snails denote Ark of Taste Ingredients.
Enjoy history in a glass. Thirsty colonials made a syrup of fruit, sugar and vinegar and called it a shrub. They mixed it with water to create a sweet yet tart libation popular throughout the East Coast. In the 19th century rum or brandy was sometimes added and we could not agree with this addition more. Recently shrubs have seen a revival. We love this artisanal shrub made from lemons and garden lavender on Orcas Island by Girl Meets Dirt. During the day we simply add to sparkling water for a refreshing mock-tail. At night this girl is screaming to be added to our French 75 or enjoyed simply with a little vodka and soda.
Audra left her fancy Wall Street life for bucolic Orcas Island in Washington with a passion for the land and no real plan for what she would do when she got there. The neglected fruit trees on her property provided the answer. Turns out that Orcas Island had a thriving fruit industry about a century ago but now its orchards were neglected and fruit was going to waste. Audra had her mission: to rescue the heritage fruit trees of Orcas Island. She began making jams and Girl Meets Dirt Was born. Passionate about using every part of the fruit, jam making sun led to making shrubs from the peels and unused fruit from the jams. Her products have won countless awards and accolades and it's easy to see why. Read More...
3 tablespoons (1 1/2 ounces) gin
2 ½ tablespoons (1 ¼ ounce) Girl Meets Dirt Lemon Lavender Shrub
1 cup ice cubes
1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne or Prosecco, chilled
In cocktail shaker, combine gin and shrub. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
Garnish drink with lemon twist or lavender sprig and serve immediately.
Einkorn is one of the oldest cereal grains to be cultivated by man and is believed to have been domesticated around 7500 BC. This ancient grain had all but died out until it was rediscovered by small, independent farms in 2008. Due to a more laborious harvesting process and low yields, Einkorn is only grown on a small number of independent farms. Einkorn is prized by bakers for its light, flaky texture and complex, nutty flavor. Luckily you don't have to be a baker to enjoy warm einkorn biscuits, scones or muffins right out of the oven. Heritage Flour Baking Co. has created an amazingly easy to use Einkorn Baking Mix with the same pure, clean ingredients grandma used.
Effortlessly make so many things, you find yourself effortlessly making everything from pancakes to dumplings. Test out all of Mariella's European pancake recipes for your Easter brunch, or go savory with scones, dumplings and more. We love the scone recipe so much we created an egg stuffed cheddar and chive scone.
Mariella's love of baking started as a girl growing up on the island of Malta. When she marrying a Navy Pilot and eventually settling in Pennsylvania baking European pastries was a connection to home. When her children were grown she started selling pastries at the local farmers market. Her customers asked time and again for gluten free options, but Mariella didn't like the long list of ingredients in gluten free flours. Her passion for pure, wholesome ingredients led her to ancient grains which she discovered are often tolerated by people with gluten sensitivities. It didn't hurt that they also impart more flavor and better texture than our modern commercial wheat varieties. Mariella was hooked and now she's made it her mission to introduce the delicious possibilities of ancient grains to everyone with easy to use baking mixes.
Kombu, also known as sugar kelp, is rich in vitamins and minerals and can be added to soups and stews as a vegetable, made into tisane, or dried as crisps. The natural glutamates in kelp enhance the flavors of foods and add delectable umami. It is mother nature's MSG.
Seaweed is becoming increasingly popular for its health benefits however most of the kelp consumed in the US is imported from Japan. Few people know that this abundant resource is grown so close to home. Off the coast of Maine where nutrient rich clean waters create ideal growing conditions, kelp farming is creating alternative incomes for local fishermen.
Kelp is a fully sustainable and regenerative crop. Ocean’s Balance has developed zero-input farming techniques that require no arable land, no fertilizers and no fresh water. Not only does it not take away resources, it provides habitats for aquatic species and helps clean the very air we breath by regulating Co2.
Kombu is the secret ingredient of many chefs. It is most widely known as a main ingredient in making dashi but everything from chicken noodle soup to a pot of beansis made more delicious by cooking with Kombu. We love using it to cure salmon, but it's an amazing flavor enhancer in all of your stocks and soups.
Ocean’s balance was founded by serious foodies committed to making seaweed a delicious part of your diet. Seaweed farming is an alternative means of income for coastal fishermen, who struggle with collapsed fish stocks and lean times during the winter. Seaweed processing represents employment opportunities for "new Mainers", the immigrant communities of Maine that represent the future of state's workforce, one of the oldest in the country.
Laura Ann uses hand picked Valencia oranges from heirloom trees in sunny southern California in her delectable artisanal jam. The Valencia is slightly sweeter than other varieties so it makes an excellent marmalade. In the first half of the 20th century, the citrus industry boomed with the creation of the American railways, which shipped fruit from southern California to the east coast and onward to Europe, peaking at 75 million cases shipped in 1940. The end of World War II led to massive urban and suburban development in the Los Angeles basin, which crushed the orange industry and left behind only a few groves. Today, producers are trying to recover these old groves.
Riffing on a recipe taught to her by legendary California jam maker, June Taylor, Laura adds just a hint of cinnamon and cardamom. Each jar is hand crafted and slow cooked to perfection by Laura herself. We think it's one of the best we've ever tasted. Hollywood Marmalade is great on everything from biscuits made from that Einkorn baking mix to cocktails and even the irresistible bacon candy.
Preheat oven to 350°F.
After her career as a punk rock drummer began to wind down in the early aughts, Laura Ann Masura started investing her energy into her appreciation for the service industry. While planning out the concept for an all-natural hot dog stand, she began using preserving techniques passed down from her mother and grandmother while developing recipes for her own mustard and ketchup… and ultimately orange marmalade. Making this marmalade reminded her of cooking jams and jellies as a child, but her updated palate led her to dream of all the gorgeous Farmer’s Market produce and herbs that could be incorporated.
With jars and jars of jams spilling out of her cabinets at home, friends and restaurateurs alike began urging Laura Ann to pursue this as a career. The hot dog stand was put on hold while she created Laura Ann’s Jams.
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