Sweet Potato Hash Salad w/ Smoked Tomato Vinaigrette

July in Florida is a very wet scorcher. We have thunderstorms every day mixed in with clear blue sunny skies and lethal humidity levels! I never want to eat anything heavy during these summer months and I end up coming up with dozens of salad recipes. This salad kind of came about when I had sweet potatoes and corn left over in the fridge! A hash of sorts! You can eat it cold, but also the recipe made enough that I had left overs, so every morning I've been warming it up in my cast iron skillet and throwing a sunny side up egg on top for breakfast! 

To create the salad you need:

  • 4 cooked sweet potatoes that have been cooled down
  • 2 ears of cooked corn
  • 1/2 bell pepper of any color, I used orange
  • 1/4 cup of diced red onion
  • 1 scallion diced
  • Cilantro to taste
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 2 tb Smoked Paprika Tomato Basil Jam

 

Instructions:

  1. I think everyone knows how to cook sweet potatoes, but I cooked mine with the skin on at 350 for an hour (after washing them and poking holes).
  2. With the corn I boiled the ears in water for 20 minutes.
  3. Both the corn and the sweet potatoes need to cool down so let them rest for at least 3/4 hours. Mine rested in the fridge as left overs for like 4 days (haha!).
  4. After they have cooled use a paring knife and cut kernels away from the ears of corn and place in a bowl. 
  5. Remove skin from sweet potatoes, cut length wise, cube it and add it to the bowl as well.
  6. Next add the bell peppers, red onions and scallions to the bowl also.
  7. The amount of cilantro you want to add is up to you. I love the earthy green flavor so I added close to 1/4 cup of chopped leaves.
  8. In a separate bowl I added the olive oil, vinegar and Smoked Paprika Tomato Basil Jam, then I whisked it until it emulsified.
  9. Pour dressing over the salad and stir carefully so you don't mush the potatoes!
  10. Let it marinate for 24 hours in the fridge and then it's ready!
  11. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Goat Cheese Log with Caramel Apple Sea Salt Jam

So this news is going to be pretty exciting for some people. One of our seasonal jams, by popular demand, is now available all year round! It's our Caramel Apple Sea Salt Jam! Luckily we are able to source USA grown apples all year round and we now will be making this sweet, decadent fair inspired jam all the time! 

This jam is hard not to love. It all came to be a few years back after I had gone to the Florida State Fair. When I got home I had an itch to create a jam that tasted like the fair to me. It's warm, buttery and sweet, with a hint of tangy sea salt.

One of my favorite ways to eat it is on a goat cheese log. No recipe necessary! You just get a log of goat cheese, roll it chopped walnuts, cover with Caramel Apple Sea Salt Jam, and then serve it on crackers or apple slices! Try it for yourself! 


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Peanut Butter + Jam Wings

Last January during a trip up to Washington DC my Mom, daughter and I stopped in Savannah for dinner. We ended up at a place called Treylor Park. The menu was so fun! I ordered corn bread tacos with strawberry salsa and peanut butter + jelly wings! 

When I saw that Big Spoon Roasters had launched a new nut butter that was spicy, I immediately wanted to try to make my own peanut butter and jelly wings only using jam! 

I used our summer seasonal jam, Peppered Peach + Rosemary!

To create the wings you need:

  • A dozen chicken drumettes or wings
  • 3 TB Peanut Butter (I used Big Spoon Roasters Hot Peanut)
  • 3 TB Jam or Jelly (I used our Peppered Peach Rosemary)
  • 5 TB of ghee (My favorite ghee is from our local Indian store and the brand is Laxmi)
  • Salt + Pepper to taste

 

Instructions:

  1. Preheat cast iron skillet to medium high.
  2. Add ghee and let it melt and fully heat up.
  3. Sprinkle wings with salt and pepper to taste.
  4. Fry wings in ghee until crispy on all sides.
  5. In a medium mixing bowl add wings.
  6. Add peanut butter, jam and stir well.
  7. Enjoy!

They are really that simple to make! Serve warm and enjoy folks!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

ROSEMARY MEAD CHERRIES!

We only get a month or two each summer to put up as many cherries as we can and that time has arrived!

We have oodles of cherries and we're pickling them our favorite way! Our's are jarred with fresh rosemary, bay, black pepper and pickled in a special mead brine. They are the perfect blend of sweet and earthy with a hint of "graham" from the honey! They taste wonderful in cocktails, and you can even use the brine as a cocktail mixer! They also compliment a cheese board well and can be a topper for waffles or ice cream! Be creative!

You can find our Rosemary Mead Cherries online, out at the markets or in our tasting room!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Grilled Corn + Peach Salad with Pickled Greenberries

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Summer is in full swing here in the Sunshine State and it's grilling season! As much as I love to cook over fire, I also love using my Lodge cast iron grill griddle. The flavors in this grilled salad really highlight what summer tastes like to me, and it was a chance for me to use some pickled greenberries. We canned a small batch of them at the end of blueberry season down here in Florida this year!

To create this salad you need:

  • 4 Ears of sweet corn
  • 2 Peaches
  • 12 Mini bell peppers
  • 3 Slices of Brie cheese
  • Pickled Greenberries or blueberries and their brine (see below for recipe)
  • Olive oil
  • Salt + Pepper to taste

 

Instructions:

  1. Preheat cast iron grill or outdoor grill to medium high.
  2. Slice peaches into wedges after washing.
  3. Coat corn ears, peaches and peppers with oil, salt and pepper.
  4. If you are using a cast iron grill coat it with oil.
  5. Place corn, peaches and peppers onto grill.
  6. Keep watch and cook all until tender and make sure they have nice grill marks. The amount of time it takes to do this really depends on your stove or grill, but it took me about 10 minutes on each side for the peaches and the peppers. The corn, however,  took about 30-45 minutes.
  7. After the corn, peaches and peppers were done grilling I cut the corn away from the cob and dressed it with a drizzle of olive oil and some of the brine from the pickled greenberries.
  8. I placed the corn onto my serving dish and topped it with the peaches and the brie slices.
  9. Next I cut the peppers away from the seeds and placed those on top as well.
  10. I finished it off with a few pickled greenberries sprinkled over!

Now some of you are probably thinking, "What is a pickled greenberry?". Well, greenberries are unripened blueberries. Our blueberry farmer came to us at the end of our blueberry season this year, her name is Sue, and she told us that at the end of every year they just have tons and tons of greenberries on their bushes and that she had always wanted to find a way to use them. We tried them and they taste just like a crab apple! I had a recipe for pickling crab apple saved and I had been wanting to try it for a long time. This was the perfect opportunity! It also makes a great brine for regular pickled blueberries. Here it is if you'd like to pickle some yourself! If you want to skip the pickling and you live nearby we have some jars available in our tasting room!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Perfect Pairings - Chai Red Grape Jam + Chai Spice Nut Butter

A couple of years ago I was shopping in this cute little store over in Dunedin, which has unfortunately closed, and that's the first time I came across Big Spoon Roaster's nut butters. At that time the nut butters were packaged in simple 1/2 pint mason jars and the aesthetic really appealed to me having just started The Urban Canning Company. I perused the flavors available and I was so inspired by the profiles! I made my first Big Spoon purchase that day, Chai Spice, and I fell in love with it quickly! This nut butter is actually what inspired me to make Chai Red Grape jam! The two pair so well together for a modern spin on the classic PB&J. 

Not only were the aesthetics and flavors appealing, Big Spoon Roasters shared like minded sensibilities with me and where I was going with food. Mark, the founder, is inspired by his heritage and sustainability. All the nuts used in his butters are carefully selected and blended with raw wildflower honey. They utilize local ingredients produced by true craftsman. Each and every jar is made by hand, and filled by hand. I've seen his business grow over the years and I know what hard work goes into hand making and filling every jar! 

Over the next few weeks we are going to share some perfect pairings in collaboration with Big Spoon! Here we've paired the chai jam and nut butter with walnuts and gluten free bread from local bakery, Sami's.

Their Chai Spice nut butter is created with a traditional Masala Chai blend of cardamom, cloves, ginger, cinnamon, vanilla and black pepper combined with American peanuts, almonds and wildflower honey. You can find the nut butter online or locally at Locale Gourmet Market, Artisan Cheese Company and A Savory Palate (both of which also carry Urban Canning!) If you get a chance you should definitely pick up a jar and taste the difference their hand crafted nut butter offers.


At Home with Dawn Konofaos from Alevri Marketplace

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A few Indie Flea's ago I had the pleasure of coming across this amazing local vegan bakery, Alevri Marketplace. After walking past a table piled with beautifully decorative cookies and donuts that were adorned with rose petals, fresh lavender buds and nuts, I had to stop and investigate. My first purchase from Dawn was a doughssant, which is her version of a donut croissant hybrid, and after eating it I literally felt my life change. One of biggest questions I had after eating it was how in the world could it have possibly been vegan? It was just too buttery, fluffy and edible to be vegan! But, that is the magic of Dawn's baking. Soon after the Tampa Bay area started to really take notice. I began finding her goods popping up all around, including in the bakery case at my favorite local coffee shop, Bandit Coffee. It was there that our collaborations were born.

Last week I had the pleasure of visiting Dawn at her home where she made me a batch of southern biscuits while her husband steeped us tea. I have to admit that I love visiting other makers in their home. I get to take a peek into their life, see what they collect and get a window into the roots of their art. It also really makes me happy to see creators who are able to sustain themselves doing what they love to do. 

By hand she measured out flour, cut in butter from the freezer and rolled out a small batch of biscuit dough. I am a terrible baker, I don't have the precision for it, so it was really nice to watch her throw this dough together with such ease. I got to ask her questions about herself; She's from Baltimore originally and her Aunt taught her how to bake growing up. Her mom wasn't a big cook and she ate a lot of mac n' cheese. After moving down to Tampa she worked as the baker for Cafe Hey

I peeked around her kitchen while the biscuits were in the oven and there were lots of cute vintage kitchen utensils for me to get heart eyes over. 

We spread the finished biscuits with jam and they were just as good as they look here! 

For the last several years I have wanted a great place to eat biscuits in St. Pete, but we really don't have anywhere that serves true home style southern biscuits. Whenever I travel I always run across a biscuit joint! Unable to make good biscuits myself I've been searching for a bakery to collaborate with on this. I'm very excited to announce that once a month Dawn will be baking biscuits for The Urban Canning Company and we will also have coffee from Bandit Coffee in our tasting room. We'll have a full on jam bar, compound "butters" and a "Biscuit Brunch Picnic Box". Bonus; These biscuits are delicious for EVERYONE to eat and are VEGAN.

The first Biscuit Brunch is happening Saturday, February 25th from 11-1. More details will follow! Check our events page often for updates!

 

You can also find doughssants that we created together at Bandit Coffee for the next few weekends! The doughssants are filled with Strawberry Balsamic + Cracked Pepper Jam!

Available Saturdays and Sundays for the next few weeks of Winter at Bandit Coffee.  2662 Central Ave, St. Petersburg, FL 33712  

Available Saturdays and Sundays for the next few weeks of Winter at Bandit Coffee. 

2662 Central Ave, St. Petersburg, FL 33712

 


Warm Mustard Lentil Salad with Roasted Vegetables + Jammy Pork Tenderloin

I love this warm salad during the winter. It's rich and filling, but the preserved lemon in the dressing give it a sunny vibrant flavor additionally! It's also another recipe that makes great left overs for through out the week.

I also learned a lentil cooking technique while attempting to make this salad. For whatever reason I've always had the hardest time cooking lentils! They always end up turning to mush on me whenever I follow any online instructions. 

My trick is this; I took 2 cups of water and brought it to a boil in a sauce pan. After it came up to a boil I added 1 cup of lentils into the pot and I blanched them basically! I checked them about once a minute until they became just soft. It took about 5-8 minutes only. Then I drained them away from any excess water. 

To build the salad you need:

  • 1 head of cauliflower cut into florets
  • 6 carrots peeled and cut into chunks
  • 1 cup of cooked lentils (see previous paragraph)
  • 6 cups of mustard greens roughly chopped
  • Olive oil
  • Salt and Pepper to taste
  • Mustard Dressing to taste
PS I accidentally spelled Moroccon wrong on my jar of preserved lemons at home. Whoops!

PS I accidentally spelled Moroccon wrong on my jar of preserved lemons at home. Whoops!

For the mustard dressing:

Whisk Together.

Instructions:

  1. Preheat oven to 400.
  2. On a roasting pan add cauliflower and carrots, drizzle with olive oil, salt + pepper.
  3. Roast for about 20 minutes or until brown and cooked through.
  4. Meanwhile in a bowl add collards and some mustard dressing and massage together.
  5. Next add the cooked lentils to the mustards.
  6. Once the vegetables are roasted let them cool off just a hair and add them to the bowl with the collards and lentils.
  7. Add additional mustard dressing to coat.
  8. Stir well and serve warm! 

To add a little protein to our plate for dinner (after eating the salad solo for lunch a few days in a row) I made a pork tenderloin using our Apple Garlic + Jalapeno Jam as a glaze! It was delicious and it's actually the initial reason I ever created this jam. Apple pairs so well with pork. No recipe really necessary. I just browned up the tenderloin with oil in my cast iron skillet, about 5 minutes each side, then I let it cook for about 20 minutes in a 350 degree oven until medium. Then I pulled it out, topped it with jam and put it back in the oven for another 10 minutes. 

I hope you all enjoy this recipe! Let me know if you have any questions!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!