Easter #urbantips: Deviled Eggs

You know those left over dyed Easter eggs you have lying around that may not make it to Easter? Don’t throw ‘em out! Make our favorite Deviled Eggs with them!

All you need is some mayo, our Habanero Dills, and some spices (bonus if you’ve made our pickled celery because it’s bomb in these too). Let’s do it!

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Deviled Eggs

Ingredients

• one dozen hardboiled eggs left over from Easter dyeing
• mayo
• chopped Habanero Dills
• chopped pickled celery
• turmeric
• salt
• pepper
• dill leaves

1. Peel your eggs and cut them in half.

2. Scoop out all of the yolks into a bowl and add all ingredients to your tastes.

3. Mash and mix with a spoon and scoop into a pastry bag or ziplock (cut the corner). Squeeze the filling equally into each egg and top with a dill leaf! Enjoy!

Enjoy! Have a happy Easter!


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!

Our Favorite Bloody Mary Recipe

By now y’all know how much we LOVE Bloody Mary’s right? So it’s high time we share our favorite recipe and spoiler alert: it’s all available in a kit that launched today! In the kit you get our favorite Bloody Mary mix from Walker’s Feed Co, a mini selection of 4 Florida Pure Sea Salt infused salts, and a jar of Chili Brussels + Sriracha Okra!

Also, remember that pickled celery recipe we shared yesterday? This would be a good time to make those too!

Our Favorite Bloody Mary Recipe

• 2 oz vodka (we love Banyan Preserve)
• 4-8 oz of Walker’s Southern Bloody Mary Mix
Florida Pure Sea Salt infused salts
Sriracha Okra
Chili Brussels
Pickled Celery
• lemon slices for garnish
• ice

Rub a lemon slice on the rim of your cup and dip it the infused salt of your choice (we’re digging the vegan maple bacon from our kit). Then fill your cup with ice. Add 2oz of your favorite vodka, and top off to your liking with Walker’s Bloody Mary Mix. Add a pickled celery stalk, lemon slice, and as many pickles as you’d like for garnish and munching. Enjoy!


Think this sounds like the perfect gift for your cocktail-loving friend or family member? Maybe it just sounds perfect for you? Our Bloody Mary Kits launched today. Get one here!

Pickled Celery

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If you haven’t gotten the hint, it’s ALL about Bloody Mary’s this week! Why? Because this weekend we’re launching our first ever Bloody Mary kit filled with everything you need for a perfect Bloody Mary! (Ok, except for the vodka, because laws and such.) But seriously, we’ve got the most delicious mix by Walker Feed Co, two pickles by us, and infused sea salts by Florida Pure Sea Salts!

In the spirit of this savory cocktail, and the fact that farm grown celery is gorgeous right now (we get ours from Little Pond Farm), we’re pickling celery! Because what is a Bloody Mary without some celery? And even better, one you actually want to munch on!

Tangy, spicy, and crunchy, you’ll be finding as many ways as you can to use these pickled celery stalks. A side to your buffalo wings, anyone? You just add spices to a jars, prep and cut celery, pour in some brine and you’re done! It’s that simple. Speaking of prepping celery, did you see our #urbantips from a few weeks ago? We gave you a delicious recipe for celery leaf pesto. So with just one veggie from the farmer’s market, you get two recipes and ZERO waste. Let’s get this canning party started!

PICKLED CELERY

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 1 bunch of fresh celery cut to fit jars

In each jar:
• 1 tsp mustard seeds
• 1 tsp black peppercorn
• 1/4 tsp chili flakes
• 2 dried chili flakes
• 1 bay leaf
• 1 thin lemon slice to top jar at the end

For the brine:
• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickle salt
• 1/2 tbsp sugar

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep celery. Cut the tops and bottom off, and cut to fit jars.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way. - Top each jar with a slice of lemon

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Honey Chili Radishes

What’s spicy, sweet, and tangy all at once? Honey Chili Radishes! Are you on the edge about liking radishes? Then consider this pickle your gateway. With the spiciness from the chili flakes, and the sweet zing from the brine you’ll be popping these on tacos, salads, pulled pork sandwiches, and so much more!

Canning can seem so intimidating, especially if you research on Google first. But it truly is a safe, easy, and delicious way to preserve food. When using recipes from books and blogs you trust, like us, you can feel safe knowing the recipes are tried and true, and won’t cause illness or bad batches. We want it to be so accessible and easy for you all that we always include traditional canning instructions, AND fridge pickle instructions so that anyone can start, even if they don’t have canning supplies! So grab a couple bunches of radishes, and let’s get to canning!

Honey Chili Radishes

Makes 1 pint jar (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 bunches of radishes

In each jar:
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes

For the brine:
• 1/2 cup apple cider vinegar
• 1/2 cup honey ( we used Queen & Colony honey)
• 2 sticks of cinnamon

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep radishes. Cut the tops and bottom roots off, and then thinly slice each radish. For a much faster process, we recommend using a mandolin.

5. Once brine comes to a boil, add the radishes, stir, and allow them to cook in the boiling brine for 5 minutes.

6. When done, place the canning funnel on your jar and use tongs to add radishes to the jar. Pack them very very tightly or they will shrink and float to the top. Once packed, ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar).

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Blueberry Mojito

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We just launched our cocktail inspired Blueberry Mojito jam today, and there’s no better way to celebrate than making Blueberry Mojitos!

Our Blueberry Mojito jam features all of your favorite ingredients from a mojito: lime, mint, and for a fun twist, blueberries!

With a jam like this, it’s only natural to take a big dollop of jam, and mix it into a mojito. Order your jar today, and you’ll be sipping one of these poolside in the beautiful spring weather by next weekend!

Blueberry Mojito

Makes 2 drinks

Ingredients:

  • 4 oz clear rum

  • 2 TB lime juice, plus a few wedges of lime for muddling

  • leaves from 1 sprig of mint, plus 2 more sprigs for garnish

  • 2 TB heaping of Blueberry Mojito jam

  • ice

  • club soda

  • fresh blueberries for garnish

Instructions:

  1. Add lime wedges and mint leaves to the bottom of your cocktail shaker and muddle. Feel free to add fresh blueberries!

  2. Once muddled, add rum, Blueberry Mojito Jam, and lime juice. Shake thoroughly.

  3. Pour evenly into a cups of ice and top with club soda.

  4. Garnish with a sprig of mint, slices of lime, and blueberries. 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!

Spicy Parmesan Mustard Dip

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When I dip, you dip, we SPICY MUSTARD dip! We breakfast boarded last week, so we’re on to slightly healthier adventures this week; a colorful veggie board with our Spicy Parmesan Mustard Dip. Cue the drool emoji because this 3 ingredient dip will have you coming back for more. Do you like Spicy Stout Mustard? Parmesan Cheese? Mayo? Good, then you’re gonna love this. Just mix it all together and voila, you’re done!

Spicy Parmesan Mustard Dip is obviously delicious with veggies (come on, do you not want to eat this whole board above?), but it’s also super good with just about anything. Try it with potato chips, pretzels or pita chips. Spread it on a sandwich or dip some chicken in it! You could also put it in a small baking dish with spinach and artichokes and bake at 350 for 30 minutes for a warm dip!

If that doesn’t make you reach for your jar of Spicy Stout mustard, we don’t know what will! Oh, and bonus, if you’re out of mustard, it’s the perfect week to stock up. We have 3 for $25 happening online now through Friday (3/29)!

Spicy Parmesan Mustard Dip

Recipe makes 1 1/2 cups

• 1/2 cup mayonnaise
• 1/2 cup Spicy Stout mustard
• 1/2 cup parmesan

Mix all ingredients together in a food processor or blender.

What are your favorite foods to eat with a dip?


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!

#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!

Honey Bucha Mandarins with Big Easy Bucha Kombucha

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We’re so excited because 1) it’s officially spring, and 2) we’ve got a delicious collaboration with Big Easy Bucha to usher in all the spring vibes! We’re big into kombucha over here and always trying to give our gut some extra love. Have you tried it before? They’ve got all kinds of delicious flavors at Publix like strawberry + honeysuckle, pineapple + elderflower, blueberry + mayhaw, plus more! We’ve been huge fans of Big Easy Bucha for a while now, and it turns out, the feeling is mutual!

So we’ve come together to give you a delicious collaboration preserve using only THREE ingredients: mandarins, kombucha, and honey! After drinking some Streetcar Sipper kombucha made with satsumas (mandarins), we knew we had to pair it with fresh mandarins! We’ve preserved them in a light honey-kombucha syrup, and we promise you won’t want to stop popping these gems in your mouth. They’re a little sweet, a little tart, and a whole lotta fresh! We also used local honey from our friends at Queen & Colony. It’s important to use local honey not only because it’s better for you, but also that is just tastes SO much better. We can actually taste the kombucha, honey, and mandarins in each bite.

We love having preserved fruit around for all kinds of purposes like snacking, topping yogurt, ice cream, pancakes and more!

Ok, let’s get to canning! (This recipe can also be made as a fridge pickle which requires no canning, but a little bit more patience waiting for the flavors to infuse.)

Honey Bucha Mandarins

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• mandarin orange wedges (peel, separate, and pull off the pith from a bag of mandarins)

For the syrup:
• 1 cup Big Easy Bucha: Streetcar Sipper
• 3/4 cup honey

Instructions for canning (see below for Quick Fridge Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix syrup ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the mandarin wedges into each jar. You may find that a bag of mandarin oranges fills 3 jars, it just depends on the size of the mandarins. If you fill 3 jars, add half of what is listed above extra to your syrup mixture while its coming to boil.

5. Once syrup comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in syrup leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter and date the jars.

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum flavor infusion. 

ENJOY!

P.S. We’ve got a juicy giveaway happening TONIGHT on Instagram! Don’t forget to head over an enter to win!



Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!