Small batch, big flavor
one mushroom to rule them all
Pickled Mushrooms
These herbaceous pickled cremini mushrooms have a smooth and silky texture. They make a tasty treat in salads, add an unexpected element to any relish or charcuterie board, make an unusual, delicious garnish for martinis and Bloody Mary’s, instantly add pizzazz to a pasta salad, and can be used in place of any pickle in sandwiches and wraps.
Zesty Carrots to write home about
Pickled Carrot Salad
This sweet and tangy salad goes with everything. Garlic, parsley, and cilantro spice up the sweetness of the carrots, while chili pepper and cumin add some warmth. It makes a phenomenal side, but is also a bright and funky addition to any salad, wrap, or sandwich. Beware - as any of our regulars will tell you, this dish is addictively good!
the perfect pickle
Crispy Dill Spears
Delicious crunchy pickle spears in an herby, tangy brine. Perfect for chomping straight out of the jar, or as a side to a sandwich. Bell pepper added to the brine adds a flavorful treat to these jars packed full of dilly goodness.
a little milder, so you can get wilder
Kimchi
This spicy and powerful take on the recipe is rich with ginger, scallions, daikon radish, red pepper, and garlic layered with locally sourced cabbage and carrots. No fish or shrimp products either, so our vegan friends can chow down too. Mix it with fried rice, add it to any stir fry, use it to top pizza, complete soups and stews, or eat it on its own as a side or appetizer dish.
A crunchy kraut for a daily dabble
Curtido
Curtido is a type of lightly fermented cabbage relish common in Salvadoran and other Central American cuisines. This herbaceous blend is smooth and vibrant, complete with cabbage, carrot, onion, and jalapeño, brightened up with some lime juice and fresh lime zest. Curtido is traditionally eaten with pupusas, but is also fabulous on enchiladas, burritos, or grain bowls, and can be used as a coleslaw on BBQ, burgers, or fish tacos.