April Staff Selection by Nathan Sohnly: Sour Puss Pickles
"Nobody likes a sour puss, Nathan."
As a kid I hated hearing this phrase, because it usually meant it was dinner time, and my mother was scolding me for pouting over the steamed lima beans or broccoli on my plate. (Seriously, what was the woman thinking with those beans!?)
With that in mind, I'm here this month to say that in fact, everybody likes a sour puss...a Sour Puss Pickle, that is.
From Brooklyn, NY, the Sour Puss line was created on basic principles of food preservation and home canning by pickling/brining sustainably-grown produce in locally-sourced vinegars. Founded by duo extraordinaires Chris and Evelyn, who have been selling their products at farmers markets and small-batch grocers for years, it doesn't get more craft than this!
Garden staples such as cucumbers, carrots, and cauliflower are given VIP treatment; the end result? Pickles so good you'll want to find new and creative ways to incorporate them into your meals. Making carrot-ginger soup? Try throwing a couple Ginger Carrots into your recipe. (The ginger, cumin and coriander will add the perfect amount of warming spice.) Garlic Scapes make a great addition to any cold salad, and don't forget to snag the Curried Cauliflower to serve alongside a Tikka Masala. A 12-spice yellow curry, small batch bourbon and allspice are key players in the brine.
As long as our friends at Sour Puss Pickles avoid the lima beans, I'm happy.
No comments:
Post a Comment