This is Highly recommended, a column devoted to what people in the food industry are obsessed with eating, drinking, and buying right now.
As a longtime salad lover, I understand the importance of vinegar. I respect it. I use it with a light hand, carefully and skillfully, to ensure that mine Leafy vegetables are more tender and light than sour. For maximum salad enjoyment, I always have a few types ready – ACV, balsamic vinegar, wine vinegar, maybe a champagne, rice or sherry – for the longing end. Just one touch! But then I discovered Sour celery vinegar, and now, instead of being a predictable supporting actor, vinegar is the star of every show.
When you think, “Celery vinegar? Is that like the raspberry balsamic in the back of my parents’ pantry? ”Knows that cake has nothing to do with those flavored vinegars from the 90s. Tart founder Christina Crawford makes small batches of double fermented vinegar at her Red Hook factory from products carefully sourced from collectors and farms that use regenerative agriculture. She doesn’t just add vinegar juice and put a cork in it. Instead, Crawford mixes celery stalks with filtered water, a Vinegar mother, natural yeast and sugar and then let it ferment for up to two years. What’s in this green bottle is alive and raw (most commercial vinegars are pasteurized), hearty and plant-based with just the right amount of wrinkles.
Since I brought my first bottle home, I’ve been using tarts celery vinegar not only in salad dressings, but also in marinades (for the ultimate flavor absorber, Tofu), Cocktails (try a G&T) and sauces (hello zingy Green Sauce). It is my first choice to finish a Pot with beans or raw, grilled and roasted vegetables, and my perfect summer drink is Topo Chico with a healthy dash of celery vin. I even used it to subtly spice up a flavor Cream cheese frosting for a parsnip-ginger cake.
While celery remains my favorite, I also resort to Crawford’s market-inspired, limited edition, “can’t believe these flavors actually exist” like persimmon, Japanese knotweed, White gold, and coriander whenever there is a new drop. At $ 20 a bottle, I try to exercise restraint and portion sour vinegars like a rare type of truffle. Unless I can’t. On the way into the salad season, I’m already thinking about how to use my next bottle. Maybe a coleslaw on celery on celery on celery. Shaved stem, torn leaf, sprinkled seeds and of course a strong dash of vinegar.