Happy Thanksgiving friends! Thank you all for your support, it means the world! We just put the recipe for this brown butter and malt vinaigrette over acorn squash (with garlic fonduta!) up on our website if you’re looking for an way to add vinegar to your table! We hope you are all enjoying delicious food today.
#localfood #supportlocal #vinegar #knowyourfarmer #fermentation #madebykeepwell
Morning friends! We are here in front of @bigbearcafe for the last @bloomingdale.farmersmarket of the season! Come get some vinegar for your Thanksgiving cooking!
#madebykeepwell #vinegar #fermentation #localfood #farmersmarket
Three months in with the Heirloom Tomato Vinegar. This is a funny one. For the first few months its scent is...challenging.Then, the clouds clear, and it takes on the most wonderful qualities: smelling of honey, the tomato wine is similar to a Sauternes. Needless to say, an interesting vinegar to make- there’s always a few days in there where it seems like quite a mistake.
#madebykeepwell #vinegar #fermentation #localfood #supportlocal #tomato
End stage mother from Wildflower honey vinegar about to be discarded.
Come see us this weekend:
Tomorrow at @newgardengrowersmarket pop-up, Friday @ksqfarmersmarket in PA, and @bloomingdale.farmersmarket on Sunday in DC for the last one of the season. We’ve got lots of vinegar to share for the holidays. New recipes too! We love to talk vinegar with you!
#madebykeepwell #vinegar #fermentation #localfood #supportlocal #farmersmarket #honey
Vinegar foam, part II: Aronia Berry. This was created while starting a new mother, and agitating the sediment. Because it is full of expended yeast, it is skimmed off completely, as the yeast would otherwise compete for the necessary oxygen the acetobacter requires, essentially suffocating the process of secondary fermentation. Not useful, or delicious, but pretty.
#vinegar #madebykeepwell #fermentation #localfood #supportlocal #aroniaberry
Stopped in to deliver @thecornerpantry to @therealsambal. Looking forward to December tasting party @juniperbaltimore with @chefsarahacconcia. Have a fun event scheduled with @bwillowbmo. Going to hang with @dylansoystercellar for a local producers showcase! We are so proud and excited to continue to work with so many members of the @woodberrykitchen family tree. After they just celebrated 10 years running. Truly a Baltimore institution. Thank you everyone, every day.
Heroes don’t always wear capes. @Keepwellvinegar @Whiterosemiso and the products you create by sourcing through Mid-Atlantic Farmers speaks volumes. Honored to be working with you guys again. #supportlocal #CH3COOH #fermentation #tcpchronicles
Our Carolina Gold rice sake, for making vinegar. Three ingredients: rice, yeast, and water; blended with such precision, and control, it’s one of my favorite things to try to make, but also something that I realize I know very very little, and certainly not enough, about. Most recently, in the largest batch we’ve attempted, I’m watching the activity of this yeasty foam. It’s interestingly relevant in later stages of vinegar making as well- unfortunately being a cause of off flavors and suffocation. Isaiah said he built a 50F room into our new building plans... #madebykeepwell #vinegar #fermentation #localfood #supportlocal #sake #ricevinegar #koji
The strawberry vinegar is ready to be put away. Usually, as the vinegar nears completion, the mother becomes beautifully transparent and the vinegar clarifies- hard to tell but the mother here is about an inch thick. This strawberry vinegar was made with organic strawberries from @onestrawfarm in MD, and added honey from H.T. Krantz Honey Co in Frederick, MD. We are occasionally frustrated with fruit vinegars, finding it difficult to capture the peak fruit flavor in the vinegar, but thankfully, we are very happy with the strawberry-ness of this batch. It will be nice to enjoy a little bit of summer this winter. 🍓#madebykeepwell #vinegar #fermentation #localfood #supportlocal #strawberry #organic
Happy National Vinegar Day! We love vinegar! How could we enjoy food as much as we do without acid!
Isaiah and I will be @ksqfarmersmarket on Friday and @oilandvinegarfrederick on Saturday tasting and talking our favorite subject...we’ve got new recipes and flavors to share. See you there!
(Also...more questions about vinegar? Need delicious recipes? Check out @harlanturk ‘s book “Acid Trip: Travels in the World of Vinegar”...this guy knows his stuff!)
#supportlocal #localfood #fermentation #vinegar #madebykeepwell #farmersmarket
Put away about 200 gallons of ramp -vinegar on Saturday. We will let it mellow for a while in barrels. After being exposed to oxygen for conversion into acetic acid the finished vinegar has a “raw” feeling, scorching the back of your throat. Depriving it of oxygen for aging lessens this, continues flavor development, and keeps it from continuing to grow mothers- the cellulose rafts.
#madebykeepwell #vinegar #ramps #supportlocal #localfood #fermentation