Lindera Farms

Lindera Farms We're a small, artisanal producer of raw vinegars using locally and sustainably sourced and foraged produce from throughout Virginia, used by some of the best culinary minds in the country. Learn more at LinderaFarms.com
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We're a small, artisanal producer of raw vinegars using locally and sustainably sourced and foraged produce from throughout Virginia, used by some of the best culinary minds in the country. Learn more at LinderaFarms.com

Mission: To highlight and support sustainable Virginian agricultural producers by converting their products into fine, artisanal vinegars

#lemongrass season begins! Thanks so much #nextstepproduce, this stuff is absolutely phenomenal as always!
08/01/2020

#lemongrass season begins! Thanks so much #nextstepproduce, this stuff is absolutely phenomenal as always!

Doing a bright green #ramp green and #garlic mustard based Carolina Gold #BBQsauce won’t get me in trouble right? ...rig...
07/23/2020

Doing a bright green #ramp green and #garlic mustard based Carolina Gold #BBQsauce won’t get me in trouble right? ...right 😅?

Been playing around with the idea of doing #BBQ sauces using our vinegars and hot sauces as a base, and finally got arou...
07/06/2020

Been playing around with the idea of doing #BBQ sauces using our vinegars and hot sauces as a base, and finally got around to doing it. “Kansas City” and “East Carolina” are based on their points of origin, but our takes on them; KC being our hickory and heirloom pepper vinegars, wildflower honey, sorghum molasses, and our ancho/garlic hot sauce, smoked with applewood and hickory. EC is a vinegar focused sauce; using our ramp, gardener, and heirloom pepper, infused with magnolia, wild rose, honey and spices. We only made enough for about 50 bottles each so get them while you can!

Been playing around with the idea of doing #BBQ sauces using our vinegars and hot sauces as a base, and finally got arou...
07/06/2020

Been playing around with the idea of doing #BBQ sauces using our vinegars and hot sauces as a base, and finally got around to doing it. “Kansas City” and “East Carolina” are based on their points of origin, but our takes on them; KC being our hickory and heirloom pepper vinegars, wildflower honey, sorghum molasses, and our ancho/garlic hot sauce, smoked with applewood and hickory. EC is a vinegar focused sauce; using our ramp, gardener, and heirloom pepper, infused with magnolia, wild rose, honey and spices. We only made enough for about 50 bottles each so get them while you can!

I made a new thing! #Strawberry and magnolia syrup. Same process as the black locust #syrup, made from the two vinegars,...
06/10/2020

I made a new thing! #Strawberry and magnolia syrup. Same process as the black locust #syrup, made from the two vinegars, re-infused with this years strawberries and #magnolia flowers, frozen, and cryconcentrated in an act my therapist refers to as “deeply unwise.” The flavor profile is fruity and floral and goes fantastically with gin, and frankly works well in all things pastry.

Everything’s coming up roses 🙃
05/26/2020

Everything’s coming up roses 🙃

#chamomile season begins! Time to harvest way, way too much of these #flowers, along with foraging wild chamomile for th...
05/25/2020

#chamomile season begins! Time to harvest way, way too much of these #flowers, along with foraging wild chamomile for this years projects. Kinda wanna do chamomile as part of a hot sauce.

That moment when @chefjoseandres tells people he loves your vinegar and you screenshot it so you can print and frame it ...
05/21/2020

That moment when @chefjoseandres tells people he loves your vinegar and you screenshot it so you can print and frame it later, then tell your kids about it one day. We love you chef, thank you for the kind words and all that you do!

That moment when @chefjoseandres starts promoting your vinegars and you screenshot it to frame and tell your kids about ...
05/21/2020

That moment when @chefjoseandres starts promoting your vinegars and you screenshot it to frame and tell your kids about one day. We love you chef!!!

Ramp season has come to an end, but we still have (some) #Ramp hot sauce, salt, and vinegar left, now in a neat little p...
05/19/2020

Ramp season has come to an end, but we still have (some) #Ramp hot sauce, salt, and vinegar left, now in a neat little pack on the website. Pick up one and give the gift of garlic to the home cook and/or vampire hunter in your life!

Spending some time today playing around with one of my favorite products anywhere; @oliverfarm #oils. The flavors are ju...
05/13/2020

Spending some time today playing around with one of my favorite products anywhere; @oliverfarm #oils. The flavors are just so intense and vibrant it’s wild. Working on some vinaigrette ideas at the moment and hoping to have some for y’all on the site soon!

Black locust #flowers about to steep for a batch of black locust #syrup.
05/11/2020

Black locust #flowers about to steep for a batch of black locust #syrup.

Black locust season is my favorite time of year to be torn up by inch long thorns 🤪! Still, so worth it.
05/09/2020

Black locust season is my favorite time of year to be torn up by inch long thorns 🤪! Still, so worth it.

This started off as a small project that got wildly out of control. I have a secret fondness for garlic salt, not the hi...
05/06/2020

This started off as a small project that got wildly out of control. I have a secret fondness for garlic salt, not the highest of end ingredients I know. I grew up with Morton’s seasoning #salt on basically everything meat-wise growing up, which then translated to a lifelong habit of oversalting things.
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Fast forward a bit and I’ve developed a mild obsession with #ramps. When you’re out #foraging then and first pull the greens then bite into them, the flavor is totally unique, as the sulfides are super fruity, and finding a way to preserve the almost tropical flavor profile.
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Enter @jqdsalt. They mine and make the best salt in the US, period. So, as yet another way of preserving the flavors, this Ramp and Wild #Garlic salt was born.
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The process starts with soaking the salt in our ramp #vinegar, then dehydrating it. We then repeat the process with Wild Garlic juice, then with Garlic #Mustard juice, then finally two rounds of ramp juice.
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The flavor profile, while not fruity, is totally unique and is vastly more complex than garlic salt; with flavors like green tea (matcha, specifically), hay, grass, garlic of course, and seaweed.
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Insofar as use; it’s a finishing salt more than a seasoning salt, so be sparse in how you use it; a little bit goes a very, very long way.

This is a fun one. I started playing around with Cryoconcentration with the Applejack vinegar and really have loved the ...
05/05/2020

This is a fun one. I started playing around with Cryoconcentration with the Applejack vinegar and really have loved the results; but as vinegars go it’s highly inefficient. Still, I’ve toyed with the idea of making a #Shrub for quite some time now, and I decided if we were going to make a shrub with so many others making them as well, it would be absolutely absurd and totally unique.
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First, of course, we’re using our own vinegars. We’re using complimentary flavor profiles (Raspberry and Wild Rose, thanks Pierre Herme), or focusing in on singular and unique flavors like Black Locust where it doesn’t make sense to distract from them. So, that’s the first year.
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The second part of the process is the cryoconcentration; we make a syrup with the vinegars and organic cane sugar, then freeze them and thaw out only the aromatics/sugars/acids, basically the components with a lower melting point, giving us the most intense part of the solution.
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Finally, once the base ingredients come back into season, we’ll be reinfusing them with their initial ingredients to give the fresher, brighter characteristics you normally lose to the fermentation process.
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As you might expect, the batches for these are super, super small, so get them while you can!

Sometimes you just luck out #foraging and find a Morel #Mushroom the size of your hand.
04/16/2020

Sometimes you just luck out #foraging and find a Morel #Mushroom the size of your hand.

Easily one of the best things we make all year; Green Chile and Ramp hot sauce. We started making it about 2 years ago i...
04/08/2020

Easily one of the best things we make all year; Green Chile and Ramp hot sauce. We started making it about 2 years ago in batches so small we would only release them at farmers markets; this is the first year they’re on the site! There’re only 15 gallons though, so grab one yourself and try it before we run out!

This is the first year we’ve released our Green Chile and Ramp #hotsauce . It’s super dynamic, with notes ranging from g...
04/08/2020

This is the first year we’ve released our Green Chile and Ramp #hotsauce . It’s super dynamic, with notes ranging from garlic and ramps to mango, picked pepper, passion fruit and coffee grounds, it’s a fantastic condiment for just about anything. We only made 15 gallons so hit the link on the image and pick up a bottle today before it’s gone!

This is the first year we’ve made enough of our Green Chile and Ramp #hotsauce to put on our site! It’s online now so he...
04/08/2020

This is the first year we’ve made enough of our Green Chile and Ramp #hotsauce to put on our site! It’s online now so head over to Linderafarms.com and pick up a bottle. We only make 15 gallons so get it before it’s gone!

Cooking as a coping mechanism: hanger steak poached in fish pepper hot sauce, avocado/ramp and garlic purées, pickled an...
04/07/2020

Cooking as a coping mechanism: hanger steak poached in fish pepper hot sauce, avocado/ramp and garlic purées, pickled and fried #Ramps, spring flowers and dandelions.

#Ramp and #Avocado Mayo, because reasons.
04/05/2020

#Ramp and #Avocado Mayo, because reasons.

Easily the least efficient and effective way to do an infusion. Definitely the most photogenic though.
04/05/2020

Easily the least efficient and effective way to do an infusion. Definitely the most photogenic though.

Doing #hotsauce reshoots with new bottles today. Because supply chain problems are real.
04/04/2020

Doing #hotsauce reshoots with new bottles today. Because supply chain problems are real.

Pretty impactful; on the left green Chile #hotsauce which began fermenting in Aug.2019. On the left, the same blended wi...
04/02/2020

Pretty impactful; on the left green Chile #hotsauce which began fermenting in Aug.2019. On the left, the same blended with equal parts by weight this years #ramps. Almost ready!

#pickling a few 2020 Ramp bulbs in vinegar and salt made from 2019 ramp greens. Not really a product for Lindera, just s...
04/01/2020

#pickling a few 2020 Ramp bulbs in vinegar and salt made from 2019 ramp greens. Not really a product for Lindera, just something I dig making every year.

Juicing 30lbs of ramp greens to finish both our fermented ramp salt, and our ramp and green Chile hot sauce.
03/31/2020

Juicing 30lbs of ramp greens to finish both our fermented ramp salt, and our ramp and green Chile hot sauce.

Found a few logs carrying wood ear #mushrooms on the farm! Now to see what I can do with them.
03/30/2020

Found a few logs carrying wood ear #mushrooms on the farm! Now to see what I can do with them.

Fun with #Violets and #Violas
03/29/2020

Fun with #Violets and #Violas

Fermented #ramp salt, stage 3, washed with onion grass juice. Stage 1 was our Ramp Vinegar, stage 2 was #garlic mustard ...
03/24/2020

Fermented #ramp salt, stage 3, washed with onion grass juice. Stage 1 was our Ramp Vinegar, stage 2 was #garlic mustard juice, stage four will be with human tears, then stage 5 is ramp juice 😃

Salt curing garlic mustard roots before drying them. Because COVID boredom.
03/23/2020

Salt curing garlic mustard roots before drying them. Because COVID boredom.

Playing with Garlic Mustard. Part of a Ramp/Wild Onion/Garlic Mustard fermented salt.
03/20/2020

Playing with Garlic Mustard. Part of a Ramp/Wild Onion/Garlic Mustard fermented salt.

Trout #lily season begins! Looking like a really great season this year :)!
03/20/2020

Trout #lily season begins! Looking like a really great season this year :)!

Fun fact: garlic mustard is neither a #garlic nor a #mustard. It will however be part of a line of fermented #salts I’m ...
03/20/2020

Fun fact: garlic mustard is neither a #garlic nor a #mustard. It will however be part of a line of fermented #salts I’m working on. Discuss.

03/18/2020

Is this socially distanced enough?

Address

3234 Longview Ln
Marshall, VA
20144-2224

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I used your ramp vinegar in my latest recipe. Check out my blog to see the recipe!
Such fast service on my order and great packing.Thanks! Appreciate the recipe and discount cards, too, as they'll go into the packages I'm making as hostess gifts. So thrilled to be able to give ramp vinegar instead of wine this holiday season, especially to friends who cook! Will probably wish I'd ordered more, but I can always pop over to The Local Market for at least some Lindera flavors.