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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Most of you are well aware of our spicy vegan Tomato 'Nduja by now. You've either picked it up at our Greenmarket stands, our online shop or your local specialty food store BUT did most of you know that you can (and should be) using this amazing condiment my mom created on EVERYTHING?
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.
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!
Speaking of Winter, this week we got inspired by a recipe we came across on the Wall Street Journal using traditional 'nduja and thought to swap that pork spread out for our vegan Tomato 'Nduja instead and it worked out beautifully.
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.