Tis the season to eat a helluva alotta soups guys and I'm OK with it. I used to not care for soups much as a kid, but as I've matured (in both age and palette), I've come to appreciate the versatility and practicality of soups in general.
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Winter's hard for producers like us. Mainly because we deal with regional tomatoes and right now the North East is C-O-L-D! Not ideal weather for growing tomatoes. Tomatoes like the heat (dry and salty air with lots of sunlight ideally).
I'll keep it short this week because it's the holidays and, well, I need a break from talking (and writing). Being a native New Yorker and running a New York City based company, I thought it super fitting to send you a video of the yule log.
I explained to my customer that I was not a farmer but a small producer who sources produce from a network of 23 + farms and coops directly. We take whatever they deem as "ugly" or "seconds" and cook, preserve and pickle them into a pantry product that can be enjoyed by customers year round.
After researching the yellow tomato a bit, I also learned they're lower in acid (which is a concern for many of our customers) but still so sweet. A tomato that's low in acid and totally sweet and delicious? Sounds like a winner!
Among the many many red tomatoes we source from our 22+ network of local farmers, we also source yellow and orange ones. Food waste comes in all shapes and colors folks, including these low acid beauties you've come to appreciate.
Here's a glimpse into the Saucery for you. In this photo is our makeshift "tomato room." Limited funds makes one VERY VERY resourceful.
This batch of yellow bursts of sunshine have been cooked and preserved this week for you to enjoy any time of year.
Passata is what we would always make at the end of summer. “We need to make the passata before summer ends. Let’s go to the farm and get some tomatoes!” my parents would holler…
Preserving food was essential for survival where my parents come from in Calabria, Italy. This practice today is still important for many, and even remains tradition for most. Being raised by Italian parents, I was taught to embrace these traditions, especially at the end of summer. Tomato harvest meant gathering all of summer's natural bounty to jar and preserve for the cold months ahead. This was essential. It was what we did to take care of the family and to make sure no one went hungry.
As a small batch sauce company schooled by an Italian grandmother, we now understand the necessities of preserving the art of preservation. It was this tradition and Nonna's well-stocked provisions itself that inspired us to start City Saucery just three years ago. Based in NYC, we understand the limitations as a food producing company sourcing locally and regionally throughout the northeast for the freshest ingredients possible. A challenge yes, but one we are able to manage now because of our knowledge of preservation (thanks to Nonna). In our case, preserving fresh summer tomatoes sourced from local and regional organic farms.
The act of jarring fresh tomatoes speaks volumes with today's growing food culture in the USA. What better way to say "fresh and sustainable" than with fresh jarred tomatoes crafted by hand? As a sauce company inspired by preserved foods, we have brought this idea to farmers markets before on a small scale, but are now bringing this age-old technique of preserving 'summer in a jar' to a much wider market this season. So, when the next polar vortex rolls into town (and from what I've heard, it's going to happen) be sure to open a jar of our Preserved Sweet Summer Tomatoes and let it warm you right up.