collaborations

#Urbantips: Celery Leaf Pesto

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We’ve got a super fresh, super tasty, and super resourceful #urbantips for you today! Celery is in full force over at our friend’s farm, Little Pond Farm, and we HAD to say yes to this organic, green and full celery. While we used the stems for another recipe coming soon, this celery was so leafy we just couldn’t bear to toss the tops away, so we thought pesto would be the perfect answer!

Another big shock we had was how different this celery tasted from store-bought celery. Y’all shopping at the farmers markets and supporting local farms is where it’s at because we can never go back to plastic packaged celery again. You can get Little Pond Farm’s celery locally at the Saturday Morning Market and we advise that you do because the leaves actually have a strong peppery flavor, and that’s what really makes this pesto recipe!

Ok now on to the pesto! We took celery leaves and mixed it with parmesan cheese, garlic, pecans or walnuts (we prefer the pecans), lemon juice and more to create a creamy, zingy, and delicious pesto! Feel free to top your grilled chicken with it, or make it the base of your flatbread. We’re feeling a big bowl of pasta, veggies, and this pesto is going to hit the spot this week. The options are endless!

Use it within 5 days of making it, but don’t worry, if you can’t finish it in time, just freeze it!

Celery Leaf Pesto

Makes 2 half pint jars or 1 full pint jar

Ingredients:

  • 3 cups celery leaves

  • 1 cup grated parmesan cheese

  • 3/4 cup Extra Virgin Olive Oil

  • 1/2 cup of walnuts or 3/4 cups of pecans (we prefer the pecans!)

  • 4 cloves of garlic

  • 3 tbsp lemon juice

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1/2 tsp pepper

Instructions:

  1. Add celery leaves, cheese, garlic cloves, and nuts to a food processor and blend until smooth.

  2. Then, add all of the remaining ingredients except for the EVOO. Blend again and slowly pour the olive oil into the pesto until it becomes bright and creamy.

  3. Store pesto in jars and use within 5 days. You can freeze a jar of celery leaf pesto for later use and it will unfreeze beautifully.

  4. Enjoy!

Tell us how you’d use your celery leaf pesto in the comments below!


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!

Brooklyn South Specialty Cheese + Jam Pairings

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This week we visited one of our favorite St. Pete local spots, Brooklyn South. With love all the way from Brooklyn, this little shop is our go-to for sandwiches and specialty cheese and meats on Central. 

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Meet Matt Bonano, deli owner and local cheesemonger!

We spent some time with Matt this week talking about all things cheese, sandwiches, small business, and community*. By now you all know we love cheese. But we hold a special place in our hearts for specialty cheese. That's right, cheese you won't find at a grocery store. Cheese that has such interesting stories and complex flavors they are perfect matches for our jams. So we picked out four cheeses and one of our jams to match with each type of cheese. 

1. Boxcarr Campo + Smoked Tomato Jam

2. Cambozola Black Blue Cheese + Blueberry Lavender Jam

3. Aged Dutch Gouda + Pear Habanero Jam

4. Robiola Bosina + Chai Grape Jam (pictured with Matt above)

Boxcarr Campo + Smoked Tomato Jam

This cheese comes from North Carolina and provides a firm, but creamy texture. It tastes bright with a gentle smoke flavor from the cow milk. The tang and smokiness in our Smoked Tomato jam will pair deliciously with this cheese.

 

Cambozola Black Blue Cheese + Blueberry Lavender Jam

Making blue cheese in southern Germany creates a surplus of milk. So out of that came Cambozola Black Blue cheese. Using a mix of gorgonzola cultures and camembert this cheese is aged in dark caves making the cheese over time savory, and salty, with a hint of sweetness. We chose our sweet, decadent, and slightly floral Blueberry Lavender jam to pair with this cheese. If there's one thing we love it's a blue with blueberries.

 

Aged Dutch Gouda + Pear Habanero Jam

This is a special gouda because by the time it gets to Saint Petersburg, it's already 2 years old! It spends a year and a half alone just curing in Holland. What makes it really special is that the cows that produce the milk to make this cheese feed on lush grass grown from blue clay. Blue clay is a very nutrient dense soil because Holland is actually below sea level – so you can imagine how fresh and delicious this cheese is! Don't forget to enjoy the tyrosine crystals that crunch when you bite into them, a flavor punch for sure. The spice and subtle sweetness of our Pear Habanero jam will have all your senses tingling.

 

Robiola Bosina + Chai Grape Jam

Robiola Bosina is Italy's answer to Brie. While not the same, it has a similar soft and creamy texture. This cheese combines cows and sheeps milk and is aged 30 days to reach its peak flavor. Expect a cheese that's gamey, sweet, milky, soft, and rich. If you're not already drooling over this, be sure to pair it with our Chai Grape, a sweet spiced jam that will have you coming back for more!


Next time you're having a wine and cheese (and jam) night, or looking to wow at your next dinner party/date night, be sure to stop by Brooklyn South. Matt will help you find the perfect cheese for the occasion and you'll leave with some new knowledge. 

If you need a restock on your jams, or want to try a new one for cheese pairing, you can find us at most markets around Tampa Bay, online, or at any of our stockists!

*One of the community topics we were talking with Matt about was summer. Summer is a very hard time for all local businesses, especially in St Pete. A friendly reminder to please, please get out and continually support your favorite local companies. We really do depend on EVERY single purchase to get through these hot, inactive summer months.
So much love, Urban Canning

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