Introducing Pantry Produce! Plus, let’s welcome back Grano!
Most of us have been hunkered down at home for more than a month and are getting tired of our own cooking. Even with the extra time to take on more elaborate preparations, uncertainty generates kitchen ennui, so it’s easier to cook something familiar and easy again and again. After a while, that favorite chicken or rice or pasta loses its appeal. That’s when you reach for the condiments.
While condiments are indispensable for a burger or sandwich, their real superpower is making simple food taste complex. That same bowl of pasta can go from Italian to Indian with a spoonful of something out of a jar. Here are a few I’ve been using lately.
A chemist in Japan identified the savory taste called umami in 1908, and Bachan’s Japanese Barbecue Sauce is one of my favorite umami boosters. A homegrown version of the blend of soy sauce and mirin brushed on teriyaki-style grilled meats, Bachan’s does its magic drizzled over fried rice, slipped into southern-style baked beans, or mixed with ground beef to make burgers.
Created during a sailing trip through the San Juans, Bobbie’s Boat Sauce offers the flavor trifecta of spicy, savory, and sweet. I reach for it when I want something that’s ketchup or hot sauce adjacent, but it’s much more than just a tomato-tinged dipping sauce. Pump up your coleslaw, swirl it into a bowl of lentils, or slip some into that simple tomato sauce you always put on spaghetti.
The pickled condiments called achaar accompany dal or rice at Indian meals, but Brooklyn Delhi’s roasted garlic achaar slips the bonds of the subcontinent. It’s got a powerful garlic funk underscored with warm spices and a not-too-hot chile kick, and just a spoonful livens up pizza sauce, scrambled eggs, or avocado toast.
Ordering is now LIVE for your farm-direct produce pickup.
Gathering Together Farms, Topaz Farms & Groundworks Organics are harvesting kale, arugula, salad greens, radishes, and new potatoes for this week’s box!