On their way to Cornerstalk Farm at the Boston Public Market … More of our four-pack mini samplers, along with a new 12-ounce supply of best-selling Ginger Bite, Chile Lime, French Lavender, Raspberry Bergamot, Sour Cherry Plum, and Black Currant shrubs. Great pantry and bar staples for summer entertaining! The samplers make great gifts to college-bound kids, newlyweds, and friends hosting this season’s reunion, block parties, backyard suppers, etc.
Hello friends in my neighboring home state of Virginia! Just wanted to send a heads-up that Spiker’s Shrubs are now available at Ellwood Thompson’s, one of the premiere specialty food venues in greater Richmond. Look for our French Lavender, Ginger Bite, and Sour Cherry Plum selections for inspired mixology and cook-ology (is that really a word?)
Greetings to moonshine lovers in the Spartanburg / Reidsville / Greer area of South Carolina! We just shipped a jumbo box of Spiker’s mini shrub sampler bottles to Sugar Tit Moonshine Distillery for your sipping pleasure. Sugar Tit Moonshine is super smooth because it’s distilled 6 times. Something this fine shouldn’t be covered up with artificial flavoring agents. Spiker’s shrubs let the spirit of the spirit shine through, so you can enjoy the artfully crafted product put forth by owners Bob and Kat Jordan with just a pop of our natural, preservative-free flavors: Black Currant, Chile Lime, Damask Rose, French Lavender, Ginger Bite, and Raspberry Bergamot. Cheers! (While you’re at it, put a splash of shrub in your rib mop sauce and you’ll be happy you did!) Check them out! http://www.sugartitmoonshine.com/home.html
Floral cocktails are trending, and it’s no surprise. The delicate notes of rose, lavender, honeysuckle, and other “secret garden” florals help us transition from winter, and add a romantic aromatic flavor flourish to familiar drinks. Continue reading Floral shrubs make beautiful drinks
‘Tis the season to start thinking about holiday entertaining. Our new recipe for a Merry Margarita features fabulous seasonal flavors – tangerine, ginger, pomegranate – in a gorgeous and festive cocktail. We’re handing out the recipe this Sunday, November 22, at the North Shore Emporium. Tickets are free to this celebration of the best locally crafted food, but if you reserve online you will not have to wait at the gate. Continue reading Make a Merry Margarita
Take a bite out of your holiday shopping angst by swinging by the gorgeous Willowdale estate in Topsfield on November 22. This is not a holiday craft fair. Think of it more as a vibrant marketplace nestled in the rooms of an historic New England mansion. And Spiker’s Shrubs will be there with bells on. Sample our new shrubs … stock up on stocking stuffers including our newest mini shrub sampler … and meet other artisan food producers who share our passion for fresh, locally made products. Continue reading Sensational stuff made locally – a holiday emporium
A funny thing happened on the way to the shrub shack: While working on a recipe for a new Pear Ginger Shrub, we forgot to add the pears. The result was a potent brew with such an exhilarating ginger punch that we decided this shrub deserved to stand on its own.
And so we are pleased to introduce Ginger Bite Shrub. The spicy flavor is something you can sink your teeth into, whether you’re adding it to an IPA beer, a glass of seltzer, a shot of bourbon, a Dark and Stormy, or a stir-fry. Oh, and one other thing: it goes great with pears.
Boston Harbor Distillery and Spiker’s are a great combination. BHD’s Corey Bunnewith has crafted three tantalizing recipes to showcase the best of their spirits and our shrubs: Pineapple Basil and Green Tea Sour, Raspberry Bergamot Sparkler, and Grapefruit Palmer.
We’ll shoot you the recipes if you provide us with some contact info. (Don’t worry. We won’t use it for marketing harassment. Just need to know where the info should go.)
August is National Peach Month, and I’ve got some good news and some bad news.
The bad news: the squirrels ate all the peaches from our backyard tree. The good news: Glenn Cook from Cider Hill Farm explained how to tell when peaches are ripe. (Wish I had known this sooner, because I might have gotten to my peaches before the varmints did.) Here’s what he said:
Peaches are harvested by ground color and swell. Ground color is the color under the red blush, which goes from green to light green to yellow when the fruit is mature. The swell is the filling out of the cheeks in the last day or two before it is ready to pick. Peaches put on a lot of size in the last few days before harvest. Peaches picked for long haul shipping and storage are generally picked a few days sooner than we would, to make them more firm and durable, but they often will not develop their full flavor and juiciness. If picked correctly, they will be firm with just a little give when pressure is put on them, but will ripen to a juicy softness in just a day or two. In our area, mid season peaches tend to have the best flavor, which we harvest from early August to the end of that month. Peaches can be kept in the refrigerator for about two weeks.
And here’s another tip, straight from the Spiker’s kitchen: Fruit flies just love peaches. We usually have three or four different fruits in our home test kitchen at any given time, but when peaches are on the counter they are also on the fruit-fly menu. So as soon as we bring peaches home (from Cider Hill or any other local orchard), we bag ’em in gallon-size zip bags. And as soon as they are just-right ripe, they go into the fridge.
Heading into Boston to check out the fabulous new Public Market? Be sure to stop by Corner Stalk Farm’s booth and pick up a box of gourmet greens hand-grown in their pesticide-free hydroponic East Boston compound. You can also pick up Spiker’s Shrubs to splash on your greens (or in your favorite spirits, seltzer, or tea). Our Pineapple Basil Shrub features basil fresh from Corner Stalk.
Check out our Master Recipe for vinaigrette here. Spiker’s Pineapple Basil Shrub makes greens sing! (You can use any of our shrubs for a delicious vinaigrette.)