The Autumn Pantry

There’s been just a hint of the cooler weather to come in the air this week.  Knowing that menu changes are coming in a few weeks, here is a selection of items we think you should consider adding to your pantry.

Silan, aka Date Molasses (arriving Tue 9/12)

From Soom tahini.  This exceptional date syrup contains only 100% organic dates from the Negev desert.  Grown, harvested, produced and bottled on Neot Semadar farm.

Heirloom Tibetan Purple Barley 

dark purple and super nutty, this grain would add great texture to an autumn salad, can be soaked and sprouted for breads, and is a natural pair with mushrooms.  Grown in Arizona and brought to us by our friends at Hayden Mills.

Rhei Maid “Ganjang” Soy Sauce

also known as “soup” soy sauce, this special soy is only available in limited amounts.  That’s because it’s a byproduct of doenjang production: it’s the brine that the pressed and fermented soybean blocks throw off.  Deeply savory, briny and funky, but light in texture and lighter in color than typical Japanese soy.  Great for making namul and unsurprisingly, enhancing soup, especially anything beef-based.  In one gallon jug, limited quantities.  (BTW, if you haven’t yet tried the Gochujang or Doenjang from Rhei Maid, your pantry is missing a serious powerhouse condiment.)

Acetoria Chestnut Honey Vinegar

Chestnut honey, turned into mead by a northern Italian winemaker, then turned into vinegar by a master German vinegar maker.  Slightly syrupy texture of balsamic, similar color and weight.  Think roasted squash, apples or cream.

Maine Apple Cider Syrup

Boiled cider syrup is a NE tradition that date back to the 1800’s.  Cider made from Macouns, Cortlands and Macintosh apples are carefully reduced–about 8 gallons of cider to make a gallon of syrup.  This amber syrup is not overly sweet and incredibly versatile.  Use it to glaze quail, pork belly or root vegetables, swirl into celery root soup, or just hand it to your bartender.

Hayden Mills Stone-ground Polenta

The easiest thing in the world to do is dropped something luscious and braised on top of polenta.  but it doesn’t mean it’s easy to do it well.  Freshly milled, coarse polenta from the Ute Native American tribe is ground to order, for us, by our friends at Hayden Mills.  Great foil for your lovingly made braise.

Warm, Nutty Argan Oil

Drizzled on couscous, or served alongside warm bread for dipping, this nut oil from Morocco is used liberally in and on most everything there.  From Belazu, the same folks who bring us the excellent rose harissa and preserved lemons you know and love.

Steen’s Molasses and Cane syrup (+ Maine Soldier Beans = Baked Beans)

Make some all-american baked beans with this molasses from Louisiana, and our dried Soldier beans from Northern Maine. Or get the cane syrup and drizzle it on top of cornbread with whipped salted butter.

Ras el Hanout

Think of it as the African garam masala.  A mixture of warm spices including cinnamon, cloves and nutmeg, as well as cumin, coriander and turmeric.  Great for a fall curry of root veg.

Bee Local Hot Honey

This scorpion-chili infused honey has a kick, and is excellent on roasted squash or ricotta crostini.

Herbs de Provence, in with the lamb

Nice to have on hand when you want to braise lamb or make coarse herbed salts to season your grilled chops with.

Jacobsen Smoked Sea Salt

Jacobsen’s partnered their Netart’s Bay hand-harvested sea salt with Traeger Grills cherry wood to create this smoke-infused sea salt.  It’s like sprinkling bacon salt on things.  Try curing salmon with it, or garnishing a chocolate pot de creme.

By Diego Maldonado