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.
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Operating as usual
The spending the days of wild #rose season foraging as many as we can for this years Vinegar, East Carolina BBQ, and a few other projects we have in the works!
The spending the days of wild #rose season foraging as many as we can for this years Vinegar, East Carolina BBQ, and a few other projects we have in the works!
We may or may not be working on a #caramelizedonion Vinegar we intend to call French Onion Vinegar, that currently combines the aromas, impossibly, of caramelized onions, sauerkraut, and meatloaf. It’s inexplicable to us too, but the flavor is just wild.
We may or may not be working on a #caramelizedonion Vinegar we intend to call French Onion Vinegar, that currently combines the aromas, impossibly, of caramelized onions, sauerkraut, and meatloaf. It’s inexplicable to us too, but the flavor is just wild.
Currently playing with #pansies from Chicano Sol farm for an upcoming vinaigrette. Possibly. Ok, honestly this is just our ADD hard at work.
Currently playing with #pansies from Chicano Sol farm for an upcoming vinaigrette. Possibly. Ok, honestly this is just our ADD hard at work.
We’ve been playing around with #bbqsauce for a while now, and one that we’ve wanted to make for some time was a version of Carolina Gold, the mustard based varietal found throughout NC. We wanted to work it around Garlic Mustard, the ubiquitous invasive plant found all over VA, and Ramps, making it green, hence the name Carolina Green (because kitsch is something we take very seriously here). Just one problem; no mustard seeds :(.
Then, miraculously, we find out that #nextstepproducefarm is growing #mustard seeds! So, we start making our own mustard with our ramp and turmeric vinegars, then folding in fermented and pickled ramp greens, green chiles, and ramp juice to get this intensely savory and #garlic laden BBQ sauce.
This stuff is seriously addictive; you can throw it on anything from pork and poultry to grilled veggies, to a ham sandwich like you would a regular mustard. It’s really intensive to make so we only have about 200 bottles on the site; grab it while you can! #bbqsauce #bbq #grill #ramps #mustard
We’ve been playing around with #bbqsauce for a while now, and one that we’ve wanted to make for some time was a version of Carolina Gold, the mustard based varietal found throughout NC. We wanted to work it around Garlic Mustard, the ubiquitous invasive plant found all over VA, and Ramps, making it green, hence the name Carolina Green (because kitsch is something we take very seriously here). Just one problem; no mustard seeds :(.
Then, miraculously, we find out that #nextstepproducefarm is growing #mustard seeds! So, we start making our own mustard with our ramp and turmeric vinegars, then folding in fermented and pickled ramp greens, green chiles, and ramp juice to get this intensely savory and #garlic laden BBQ sauce.
This stuff is seriously addictive; you can throw it on anything from pork and poultry to grilled veggies, to a ham sandwich like you would a regular mustard. It’s really intensive to make so we only have about 200 bottles on the site; grab it while you can! #bbqsauce #bbq #grill #ramps #mustard
I get asked pretty frequently what my favorite vinegar is, and I never really have much of an answer; it just varies from week to week.
Insofar as my favorite vinegar to make however, that has to be Black Locust. They’re super ephemeral, with the blossoms losing their aroma extremely quickly after they bloom, meaning the only way to work with them is to forage every single day.
The daily ritual becomes beginning a batch of meade from Black Locust honey foraged the year prior, going out to collect the blooms, then bringing the flowers back and dividing them between the meade and the previous years Vinegar to preserve as much of the aroma as possible.
It’s a chore to be sure, but nothing else tastes quite like them.
Really enjoying working with #pine flowers for the first time. Steeping some into a tincture and brewing the flowers, needles, and comes separately into a meade that’ll eventually become a vinegar. Super floral at the moment; smells like citrus, allspice, and, well, Christmas. May wind up folding in some other conifers as well.
Really enjoying working with #pine flowers for the first time. Steeping some into a tincture and brewing the flowers, needles, and comes separately into a meade that’ll eventually become a vinegar. Super floral at the moment; smells like citrus, allspice, and, well, Christmas. May wind up folding in some other conifers as well.
I always feel like the year hasn’t really started until Ramps come into peak season. Sure; there are little foraging opportunities before then, but everything feels barren, cold and miserable and then, suddenly; Ramps! And life is back in motion.
It’s not easy; every day becomes foraging day, work elsewhere piles up, everything I own becomes garlic flavored, even our cat avoids me, but it’s worth it. It’s slower foraging them my way; we just cut off the leaves and work with those, using a box cutter to minimize opportunities for infection within the plants. It’s sustainable however; those bulbs can and do regrow every year, ensuring others will have the opportunity to enjoy them as time passes.
While the vinegar itself, and a few other projects Im working on) take longer to brew, the first products we make with the ramps; our Ramp and Green Chile Hot Sauce and our Fermented Ramp and Wild Garlic Salt are back into stock! Like every year the yield is small, but the flavor is intense, so grab yours while you can, and get outside and enjoy Ramp season :)!
Sending flowers on Mother’s Day is a time-honored tradition, so meet our new floral arrangement: Magnolia, Elderflower, Wild Rose and Cherry Blossom - a vinegar gift set of Lindera Farms' most beautiful blossoms in a bottle. Order by Monday, May 3rd (did we mention free shipping when you spend $60+?) and we will include a personalized, hand-written note in the box from you to mom.
Sending flowers on Mother’s Day is a time-honored tradition, so meet our new floral arrangement: Magnolia, Elderflower, Wild Rose and Cherry Blossom - a vinegar gift set of Lindera Farms' most beautiful blossoms in a bottle. Order by Monday, May 3rd (did we mention free shipping when you spend $60+?) and we will include a personalized, hand-written note in the box from you to mom.
I spent eight long, deeply educational years working in restaurants. Starting in the back of the house while in college, I spent every spare moment I had learning the culinary trade from some of the best in the business - Cathal Armstrong of Restaurant Eve, Jon Mathieson and Jonathan Krinn at Inox, Bryan Voltaggio at Volt, John Shields at Townhouse and Matt Lightner at Atera, to name a few. Eventually, I moved into the dining room and spent some time on the floor of Rose’s Luxury and Bourbon Steak in Washington, DC.
I left restaurants to start Lindera Farms on April 14th, my birthday, of 2013, which means I have spent as much time at Lindera as I spent in restaurants altogether - it blows my mind even as I type it. To celebrate our eighth (8!) anniversary, we’re offering a 15% discount on all sales through Friday, April 16th. Please use the code HAPPY8 at checkout and celebrate with us. Link in bio ~
I spent eight long, deeply educational years working in restaurants. Starting in the back of the house while in college, I spent every spare moment I had learning the culinary trade from some of the best in the business - Cathal Armstrong of Restaurant Eve, Jon Mathieson and Jonathan Krinn at Inox, Bryan Voltaggio at Volt, John Shields at Townhouse and Matt Lightner at Atera, to name a few. Eventually, I moved into the dining room and spent some time on the floor of Rose’s Luxury and Bourbon Steak in Washington, DC.
I left restaurants to start Lindera Farms on April 14th, my birthday, of 2013, which means I have spent as much time at Lindera as I spent in restaurants altogether - it blows my mind even as I type it. To celebrate our eighth (8!) anniversary, we’re offering a 15% discount on all sales through Friday, April 16th. Please use the code HAPPY8 at checkout and celebrate with us. Link in bio ~
A shrub is a tart, drinkable vinegar softened with a little sugar and a lotta love. Guess what? Our ice-filtered syrups are, in fact, killer shrubs - *great* mixed in cocktails, drizzled over fruit or baked into light pastries.
This Black Locust Syrup is one of my faves - a combination of our black locust vinegar and organic cane sugar. At the peak of season, we forage fresh black locust flowers and cold-steep them in the syrup for just over a month before bottling. You get the mature, caramel notes of the aged vinegar, along with the freshest floral notes imaginable.
A shrub is a tart, drinkable vinegar softened with a little sugar and a lotta love. Guess what? Our ice-filtered syrups are, in fact, killer shrubs - *great* mixed in cocktails, drizzled over fruit or baked into light pastries.
This Black Locust Syrup is one of my faves - a combination of our black locust vinegar and organic cane sugar. At the peak of season, we forage fresh black locust flowers and cold-steep them in the syrup for just over a month before bottling. You get the mature, caramel notes of the aged vinegar, along with the freshest floral notes imaginable.
Lindera Farms sits on a 225-acre former cattle farm, where the cows had been allowed to roam into the stream that runs through the property itself. The stream acts as a tributary into the Potomac River and, by extension, the Chesapeake Bay Watershed. When my family took over this land, we engaged with The Nature Conservancy, a global environmental nonprofit with a mission to conserve the lands and waters on which all life depends, to restore this stream after massive amounts of top soil erosion had destroyed the embankments, otherwise altering the local ecology.
We rebuilt the stream, created new waterways and reinforced the banks. We helped reconstitute organic plant-life. We introduced an entirely native list of flora back into the area, many of which are the wild edibles we now use in our pantry products. The Nature Conservancy still oversees part of the project to affirm our operating principles fall within their covenants.
In honor of Earth month, we are donating a portion of our proceeds for the entire month of April to The Nature Conservancy. We recognize our responsibility to this land, to its larger ecosystem and to the environment as a whole. We cherish our working relationship with this incredible institution, which has grown to become one of the most effective and wide-reaching environmental organizations in the world. Most of all, our work with The Nature Conservancy has informed the principles by which we operate Lindera Farms today: ecologically-sound, sustainably-driven, and locally-focused.
Lindera Farms sits on a 225-acre former cattle farm, where the cows had been allowed to roam into the stream that runs through the property itself. The stream acts as a tributary into the Potomac River and, by extension, the Chesapeake Bay Watershed. When my family took over this land, we engaged with The Nature Conservancy, a global environmental nonprofit with a mission to conserve the lands and waters on which all life depends, to restore this stream after massive amounts of top soil erosion had destroyed the embankments, otherwise altering the local ecology.
We rebuilt the stream, created new waterways and reinforced the banks. We helped reconstitute organic plant-life. We introduced an entirely native list of flora back into the area, many of which are the wild edibles we now use in our pantry products. The Nature Conservancy still oversees part of the project to affirm our operating principles fall within their covenants.
In honor of Earth month, we are donating a portion of our proceeds for the entire month of April to The Nature Conservancy. We recognize our responsibility to this land, to its larger ecosystem and to the environment as a whole. We cherish our working relationship with this incredible institution, which has grown to become one of the most effective and wide-reaching environmental organizations in the world. Most of all, our work with The Nature Conservancy has informed the principles by which we operate Lindera Farms today: ecologically-sound, sustainably-driven, and locally-focused.
‘Tis the season - cherry blossom blossom season, that is 🍒🌸 While the blossoms’ beauty lasts only two weeks, we at Lindera Farms have found the perfect way to preserve both their flavor and their fanfare: Cherry Blossom Vinegar.
It is a year-long process that starts with blooms harvested in the last season; these delicate flowers are turned into Meade, which is folded into cherry juice. Once fermented into wine, we finish the product with the next year’s blossoms, giving this vinegar a unique profile that’s both earthy and cherry-forward.
@capitalweather predicts peak bloom between March 30th and April 3rd so mark those calendars!
‘Tis the season - cherry blossom blossom season, that is 🍒🌸 While the blossoms’ beauty lasts only two weeks, we at Lindera Farms have found the perfect way to preserve both their flavor and their fanfare: Cherry Blossom Vinegar.
It is a year-long process that starts with blooms harvested in the last season; these delicate flowers are turned into Meade, which is folded into cherry juice. Once fermented into wine, we finish the product with the next year’s blossoms, giving this vinegar a unique profile that’s both earthy and cherry-forward.
@capitalweather predicts peak bloom between March 30th and April 3rd so mark those calendars!
I was brought up in kitchens to believe that a dried mushroom was tantamount to a bad mushroom. It was fresh or bust. I have maintained that position until recently when @arcadiaventure disabused me of that notion. Morels, Chanterelles, Chicken of the woods, and more, all locally foraged and individually dried, each with truly unique and complex aromas. Some are buttery and savory, others are sweet and earthy, all dramatically different from their fresh counterparts and really worth the exploration. Super excited to be working with these and have so many ideas to test out!
I was brought up in kitchens to believe that a dried mushroom was tantamount to a bad mushroom. It was fresh or bust. I have maintained that position until recently when @arcadiaventure disabused me of that notion. Morels, Chanterelles, Chicken of the woods, and more, all locally foraged and individually dried, each with truly unique and complex aromas. Some are buttery and savory, others are sweet and earthy, all dramatically different from their fresh counterparts and really worth the exploration. Super excited to be working with these and have so many ideas to test out!
A few years back I found myself at a biodynamic spice plantation in Costa Rica called Villa Vanilla. While their principal crops were cacao and vanilla, the nature of what they were doing is predicated on biodiversity so naturally a number of spices, fruits, veggies and more made the grow list. Among them, the most interesting to me was the array of dried chiles and the process behind it.
They weren’t just throwing chiles into a dehydrator and calling it a day, but rather were brining them briefly, then sun drying them, creating a complex flavor born of both the innate flavors of the peppers but of the aromatics produced during the malolactic fermentation; nothing like the flavorless dreck we get exposed to in bulk on a routine basis.
It was inspiring on the one hand but given their distance I couldn’t really use their products given our commitment to locavorism, and trying to dry the peppers myself just wasn’t practical considering how many other projects I have to focus on when peppers are in season. So, I had to abandon any aspirations of those being an ingredient I could utilize.
Cut to @farmerchefcasey drying out his incredible peppers from @thefarmatsunnyside and now his new project @farmfireside . The quality of the peppers themselves are incredible enough, but the flavor profiles of the dried ones are the most complex I’ve encountered since the biodynamic ones I saw down south.
Can’t tell you how excited I am to work on a hot sauce built around these, fold them into our heirloom pepper salt, and who knows what else I can work them into!?
#sunchokes from #nextstepproduce on their way to becoming Amazake. Or at least that’s the goal. I’ve had trouble with starch and yeast mists forming in the past when making a Sunchoke vinegar, so with some luck these beauties will finally give me the depth and clarity I want. Or I’m seconds away from ruining a bunch of sunchokes 🤪
The #barley from #nextstepproduce is, as always, unreal. After thorough roasting and pulverizing, the aromatics include caraway, roasted garlic, dill seed, coffee, cacao, and more. I genuinely lack for the quantity of superlatives needed to adequately describe how good this stuff is.
3234 Longview Ln
Marshall, VA
20144-2224
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Always something weirdly soothing about making #garlic oil
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