Sarah having herself a little Ripley-Alien 3-mother-daughter (mother-mother?) bonding moment.
Heirloom 20 oz apples up in NY! Macouns! Grimes golden from PA! Piles of VA Pristines! Beauts! We love seeing, eating, and learning about different apple uses and characteristics. Some really reflect their distinctiveness all the way through fermentation into vinegar. Hard-pressed (so to speak...) to find a more readily useful source of sugar for fermenting.
For one night, @beardfoundation, 100 people gathered, dedicated to cooking with and appreciating vinegar. Many thanks to @harlanturk and all involved- his book "Acid Trip: An Ode to Vinegar" belongs in your kitchen!
#acidtrip #vinegar #madebykeepwell #vinegarpie #supportlocal #localfood #fermentation
A quiet kitchen this morning as we mix up sorghum molasses vinegar pie for dinner tonight @beardfoundation celebrating the publication of @harlanturk 's amazing "Acid Trip"...
Removing a lovely rice vinegar mother for bottling. Really thrilled with how the rice vinegar has been aging- very smooth and clean. This vinegar was made with koshihikari rice from Blue Moon Acres in NJ.
First of the Aronia berries, coming from @whitelockfarm in Baltimore. Often called "chokeberries " for the mouth-pucker that follows after eating these astringent berries raw. The vinegar that we make using Aronia berries is surprisingly versatile-and one of our favorites, driven by this local product.
Watching the transformation of apple cider into vinegar is simply beautiful. The fact that the differences between apple varieties carries through fermentation into our vinegar is endlessly fascinating. We just love apples.
#applecidervinegar #vinegar #madebykeepwell #fermentation #supportlocal #localfood #apple
Capturing summer's blueberries.
Hey DC friends! Guess what? We are going to bring a table, a tent, and a grip of vinegar to @bloomingdale.farmersmarket tomorrow morning starting at 9! Celery leaf! Grimes golden apple! Sorghum molasses! Everyone's favorites: bitter lemon and aronia berry! New release: Cabernet franc! Our faces will be smiling! See you there.
Soused ramps! Been sitting in cider since late April, now boozy and gloriously preserved. I must say, now we're curious about alcohol as a preservation medium. Fruit for liqueurs and sweet applications, sure, but savory? Is there a tradition somewhere in the world?