Spoiled Rotten Vinegar

Thank you! has been a great friend and support offering our vinegar among so many other great local farmers and food producers.

They support our local food systems and all the people who work hard to provide healthy food to all of us.

If your curious about their service and mission check out the link in their profile!!

Fig-Glazed Winter Squash ~
Pam Spittel of created this delicious recipe a few weeks ago and I want to share it.

I love the use of fig jam which makes a decadent and flavorful glaze for the squash. Red Kuri is one of my favorites but I enjoyed this recipe using Delicata.

You can find the link to the recipe in bio and in our bio.

If you’re interested in preparing this seasonal dish head down to tomorrow where you can find all the squash and the vinegar too!

was featuring a Grape Cooler at the today. This delicious beverage included our Blackstrap Vinegar.

I am not sure what they did or how they made it but it was so delicious and refreshing on such a warm and sunny day.

Next Saturday be sure to check out their booth and menu. The sandwiches and pickles are amazing!

Roasted Purple Karma Barley Vinegar.

Ushering in October and the flavors of fall with a limited small batch vinegar made from roasted Purple Karma Barley grown by Agency Lake Farms in Chiloquin, Oregon.
Come by the today and try this unusual and delicious vinegar.

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Come by today and visit us at the !!
We are featuring a limited seasonal varietal today: Celery Vinegar made with Organic Celery!
We also have fresh baked White Sourdough Bread for sampling our vinegars!

Come visits us at the today!
We’re featuring ‘s White Sourdough Bread for sampling our vinegars. You can sample their delicious bread while sampling our vinegar!!
We’re also featuring some beautiful art on our labels.
Come see the work of & !!

Almost ready ~ We’ll be at the tomorrow featuring Blackstrap, Blackberry, and Apple vinegar.

Digging through our old gear and checking out our (very yellow) new canopy as we prepare for our first Saturday at the !!
We are very excited to be joining the great community of farmers and food vendors for the rest of this market season.

I’ve made taqueria style carrots & jalapeños escabeche before but I’ve never lacto-fermented this particular condiment.
While reading a book on fermenting by a duo of prominent authors I came upon a recipe for carrots which reminded me of aforementioned escabeche. Although the recipe will have a different flavor profile it made me hungry and curious so I decided to give it a try. And I tried my best to stay as true to the recipe as possible.
Although I am excited to enjoy the results which seem to be promising I think I’d like to try a batch modeled after the condiment I find in taquerias.
If I see you at the farmers market tomorrow I’ll give you a jar to try.

Celery Vinegar

The primitive way which we make our vinegar* is very intentional although I do play with more modern methods and new recipes for fermenting vinegar and foods at home. Inspired to play with food again this year I’ve been digging through my boxes of gear looking for tools misplaced or forgotten since our move in 2019. I came upon some air pumps acquired a few years back when I was learning about rapid oxidation and decided to put them to use.

When I read Noma Guide to Fermentation one of the recipes which peaked my curiosity was for a celery vinegar. Unfortunately, at this time I had lost interest in using motorized equipment to assist in or encourage fermentation, so I never pursued the recipe, but my renewed inspiration to play has also challenged me to look at some of my old opinions.

🤓Varietal & method based on Noma Guide to Fermentation.
🤫Ingredients & ratios based on my inability to follow direction.
💥Primary reason I finally attempted this project is backsaw had some super fragrant celery a few weeks back. It was great stuff.

*We do not add yeast to our primary ferments when making alcohol. We rely on the naturally occurring yeast from the produce and environment. Risky & unpredictable? True, but this is how each batch of our vinegar is made. By what nature produces and provides; by chance and aided as little as possible.

On April 27th I posted a project I had started using beets and Cara Cara oranges. Someone I know commented they’d be interested to hear how it turned out.
10 days later I gave it a taste as I was breaking it down into smaller units for cold storage and to hand out.
The best part of this (IMO) are the thick slices of oranges packed between layers of the sliced beets. The beets are nice in textured and mild in flavor but the oranges had transformed and are quite tasty. Any bitterness from the rind has been mellowed and the remaining flavor highlights the brine, tarragon, and pepper.
The low salt brine drinks like a kvass and has a wonderful flavor.
Would be appropriate to chop the beets and orange and mix with fresh herbs to create a relish.

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