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It was maybe a year ago that Ben Wenk from Three Springs Fruit Farm (of the apples we stock) told us about Keepwell Vinegar — two former chefs from Baltimore’s Woodberry Kitchen making vinegar with Three Springs apples and other locally sourced ingredients. Not too long after that, Isaiah and Sarah came to the stand with a huge line-up of samples for us to taste. And oh, did we taste! I’ve never consumed so much vinegar at once in my life, but I’ve also never been so impressed with vinegar.
And then…I guess we dropped the ball. Dusty and I kept saying to each other, “We need to figure out where to put the Keepwell and get an order placed!” but months went by and we didn’t make it happen. Until last week! And really what happened was I figured we would never figure out where to put it until we had to, and so I placed an order, without knowing if we had room.
So this week, we debut three Keepwell vinegars: Bitter Lemon, Grimes Golden Apple, and Cabernet Franc — all made with local ingredients. We’ve also done a little bit of rearranging to make room (and minimize the odds of broken vinegar bottles). If you can’t find something, just ask!
There is probably a lot more that could be said about Keepwell (like, last week Isaiah and Sarah bought a house in Harrisburg!), but Dusty’s giving me a ten minute warning on dinner being ready, and I still want to talk about Christmas! So, more on Keepwell later, except to say that a bottle of one of these vinegars would make a fantastic present for any locavore or foodie in your life.
And about Christmas — here’s the menu we settled on:
Pecan Meadow Goose
North Mountain Pastures Ham
Mashed potatoes and/or rutabaga
Candied sweet potatoes
Braised kale or collards, maybe
Big ol’ mesclun mix salad
- Collard Greens
- Green Curly Kale
- Fuji Apples (IPM)
- Granny SmithApples (IPM)
Other Potatoes Salad Greens Squash & Pumpkins
(fresh Friday & Saturday)
Squash & Pumpkins