08/01/2020
#lemongrass season begins! Thanks so much #nextstepproduce, this stuff is absolutely phenomenal as always!
Lindera Farms
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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
07/23/2020
Doing a bright green #ramp green and #garlic mustard based Carolina Gold #BBQsauce won’t get me in trouble right? ...right 😅?
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!
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!
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.
05/26/2020
Everything’s coming up roses 🙃
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.
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!
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!!!
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!
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!
05/11/2020
Black locust #flowers about to steep for a batch of black locust #syrup.
05/09/2020
Black locust season is my favorite time of year to be torn up by inch long thorns 🤪! Still, so worth it.
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.
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!
04/16/2020
Sometimes you just luck out #foraging and find a Morel #Mushroom the size of your hand.
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!
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!
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!
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.
04/05/2020
#Ramp and #Avocado Mayo, because reasons.
04/05/2020
Easily the least efficient and effective way to do an infusion. Definitely the most photogenic though.
04/04/2020
Doing #hotsauce reshoots with new bottles today. Because supply chain problems are real.
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!
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.
03/31/2020
Juicing 30lbs of ramp greens to finish both our fermented ramp salt, and our ramp and green Chile hot sauce.
03/30/2020
Found a few logs carrying wood ear #mushrooms on the farm! Now to see what I can do with them.
03/29/2020
Fun with #Violets and #Violas
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 😃
03/23/2020
Salt curing garlic mustard roots before drying them. Because COVID boredom.
03/20/2020
Playing with Garlic Mustard. Part of a Ramp/Wild Onion/Garlic Mustard fermented salt.
03/20/2020
Trout #lily season begins! Looking like a really great season this year :)!
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?
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3234 Longview Ln
Marshall, VA
20144-2224
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Comments
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.