Garlic Balsamic, Fig, Basil-Lime, Jalapeño Garlic Lime and Thai Chili
Each year, we produce a variety of flavored vinegars. Each one has it’s own journey as we move through the different stages of development. Some begin with the planting of starter plants, like basil, Thai chilis and jalapeños. Others require the long wait for fruit to grow and ripen, like the figs. The Kaffir Lime tree produces fresh new leaves each year and so we wait for them to be the perfect size for picking.
As the months go by, we are checking on the plants on a daily basis – watering and weeding as we follow their progress and take care of their needs. Some years are more challenging than others as we observe the changes in weather that have occurred over time.
After a few months of growth, the plants are ready to begin harvesting. The time varies in terms of when this occurs depending on the state of the growing conditions. We don’t do hothouse growing and so we rely on the weather conditions and health of the soil to provide the growth necessary to have a healthy plant.
Garlic is purchased from Ledesma Family Farms – an organic farm that produces the amounts we need (it would be too much for us to grow ourselves). This also requires a waiting time as the fresh bulbs are harvested in the spring and then there is a waiting period to get the dry bulbs that we use in our products.
We harvest the basil, kaffir lime leaves, peppers and figs by hand.
After washing and prepping, each ingredient is placed in a mason jar with the vinegar to begin the process of infusion – extracting the flavors and blending them together.
When the timing is right, the vinegars are strained to remove all plant materials and then bottled, labeled and sealed. Now, they are ready to enjoy!
After draining and bottling the Garlic Balsamic Vinegar, we are left with the scrumptious garlic that has been marinating for 2 – 3 years in balsamic vinegar. We place the Balsamic Garlic in jars as a fantastic accompaniment to many of the dishes that use our vinegars!