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Preserving Summer

Ragù vs Bolognese.

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Ragù vs Bolognese.

For those of you who don't know, the word "ragù" is the Italianized version of the French "ragout" (a highly seasoned dish of meat cut into pieces and stewed with vegetables. The addition of tomatoes would come later.) The French influence on Southern Italy's master chefs inspired them to create very decadent meat-based sauces for the very wealthy that would eventually include tomatoes. Ragù is also the word my parents use when cooking up a meat-based sauce. They would never call it a "Bolognese" because that's just not the city they hail from and that's precisely what a Bolognese sauce is. A meat-based sauce from the city of Bologna. Don't get me wrong. I love Bologna and have been many times and will return BUT my heart will always belong to "ragù." It's in my blood and honestly, it's just easier on the tongue. 

One of the best sauces we make here at the Saucery that pairs beautifully with proteins, in general, is our NEW Roasted Eggplant Sauce. Not sure why exactly but it just works really well with meats. This is what I've been telling customers at Greenmarket since we first started bringing them in recently. Have any of you paired our Roasted Eggplant Sauce with meats at all? I'd love to know.      

This week's recipe is a delicious smoky eggplant ragù with pork and pappardelle pasta. A delicious and hearty recipe to cook up (maybe) for dad this Sunday? Or, just for your own decadent dinner to feast on at home. Why not? You deserve it!

Pick up a jar (or 2) of our Roasted Eggplant Sauce this week at Union Square Greenmarket or our ONLINE SHOP

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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All Cooks Know How to Ratatouille.

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All Cooks Know How to Ratatouille.

Did you know we're your very own personal cooks? No, really. Think about it, all of our sauces have so much going on inside each individual jar that they actually help cut down your cooking time by probably more than half. Is that fair to say? All that said, we're totally flattered that you trust us, weekly, to bring home our healthy and delicious sauces to share with your family and friends. It means a lot to us and we know it means a lot more to you each time you purchase a jar of our fresh and handcrafted sauces with so much going on inside each jar.  Like I always say: "You're all very busy so let me do the cooking for you. I'll be your personal saucier." 

This week's recipe is the classic Ratatouille (with a twist of course). A recipe hailing from Provence near the Mediterranean Sea, ratatouille is a bright and chunky vegetable stew, rich with olive oil and fragrant with garlic and fresh herbs. Making it usually takes a bit of time, but by using our Leafy Greens Sauce, and chopping all the veggies involved freestyle, cooking time has now been reduced significantly (Remember how this email began? Re-read above).  

Pick up a jar (or 2) of our leafy tomato sauce with benefits this week at Union Square Greenmarket. We're also bringing back our Seaweed Marinara and Vegan Vodka Sauce.

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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Quintessential Summer Soup.

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Quintessential Summer Soup.

I’ve been a huge fan of this refreshing, chilled, Spanish tomato soup for years.  But when visiting Andalucia, Spain (the region where gazpacho originated) years ago I became obsessed. In Spain, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado you pass by. And the tomatoes are so unbelievably ripe, delicious and RED! 

Various parts of Spain are proud to have their own spin on the classic as well.  Not to mention all of the various extra fruits and veggies and seasonings depending on where you are in the country.  That said, though, there are so called few keys to making "authentic," delicious, classic gazpacho on which most people in Spain would all agree (and that's very rare). I don't care much for authenticity with food in general because I personally believe it doesn't exist, but that's for another time and email. 

Gazpacho is the quintessential seasonal summer soup because of all the ingredients involved.  Plus, the soup is traditionally made with completely raw ingredients, so there’s zero need to heat up your kitchen by turning on the stove. And, uhm...it's chilled! Just prep your ingredients on a cutting board, then your blender or food processor will take it from there. Furthermore, using our Crushed (RAW) Tomatoes and spicy Tomato 'Nduja (if you're feeling spicy of course) makes this recipe that much easier for you all to blend up any time this warm season. Enjoy!  

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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It's Soup Season, Folks. Drink Up!

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It's Soup Season, Folks. Drink Up!

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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Mucho Mucho Tomates

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Mucho Mucho Tomates

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). 

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A NYC Christmas Tradition

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.

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Define Ugly...

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Define Ugly...

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.

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Preserving Yellows

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Preserving Yellows

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! 

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Yellows, Oranges and Carlos

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Yellows, Oranges and Carlos

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.

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