Anarchy in a Jar » brooklyn http://www.anarchyinajar.com the revolutions starts in your mouth Wed, 01 Feb 2012 22:35:24 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 We http://www.anarchyinajar.com/2011/07/we/ http://www.anarchyinajar.com/2011/07/we/#comments Wed, 06 Jul 2011 16:57:40 +0000 Laena http://www.anarchyinajar.com/?p=991 Markets are where you will find the jam Queen and her resident Jamarchists-in-training every weekend all summer long.

Emma and I have been having a great time and enjoying all the lovely people we get to meet! Come visit if you haven’t yet, or become a weekly visitor (our favorite!) and taste the new flavors like [...]]]> Markets are where you will find the jam Queen and her resident Jamarchists-in-training every weekend all summer long.

Emma and I have been having a great time and enjoying all the lovely people we get to meet! Come visit if you haven’t yet, or become a weekly visitor (our favorite!) and taste the new flavors like Spiced Beer Jelly and Pickled Strawberries. At Smorgasburg we also sell Roberta’s Bread from the famous restaurant in Bushwick. Our friend Melissa bakes the most wonderful, incredible bread in the backyard of Roberta’s –  it’s a perfect jam carrier. Melissa Weller started baking for Roberta’s this past fall, and she’s awesome.  She was head baker at Per Se and Bouchon, and she worked at Sullivan Street and Babbo too. Her bread is seriously the best in New York City. It freezes super well too, in case you can’t eat a whole loaf in a day.

Come taste some at our stand, we offer samples.

]]> http://www.anarchyinajar.com/2011/07/we/feed/ 0 You make jam in NYC? http://www.anarchyinajar.com/2009/11/you-make-jam-in-nyc/ http://www.anarchyinajar.com/2009/11/you-make-jam-in-nyc/#comments Sat, 14 Nov 2009 20:16:58 +0000 Laena http://www.anarchyinajar.com/2009/11/you-make-jam-in-nyc/ We get this a lot. People scoff and think it’s weird. Most small batch & artisanal jam is made on farms, in France or California, in rural areas with easy access to fresh fruit, or all the above. But NYC is the perfect locale for jam production, just like it’s the perfect place to start [...]]]> We get this a lot. People scoff and think it’s weird. Most small batch & artisanal jam is made on farms, in France or California, in rural areas with easy access to fresh fruit, or all the above. But NYC is the perfect locale for jam production, just like it’s the perfect place to start a rooftop farm or raise bees. Let us count the ways:

1. Access to great produce. While it seems contrary to the industrial image of NYC, it’s actually easier to acquire fresh, beautiful fruit here than in many parts of the country. Numerous farmer’s markets across the city and demand by gourmands and chefs  means the fruit is top of the line and there’s great variety.  Red Jacket Orchards,  is a perfect example. They’re our favorite fall vendor and their plums, apples, pears and quince are impeccable. You can find them at one of the markets almost every day of the week.

2. A dearth of local jam for sale. There are very few local jam companies, and none that produce anything like we do (if the label says NYC but it’s made in a factory upstate or in Jersey, sorry, it doesn’t count). People want their jam and we bring it. Here’s hoping it doesn’t get too saturated like the NYC pickle market!

3. Voracious & fine-paletted foodies who like it local, organic & artisanal. Thanks, eaters, for being so discerning, hungry, supportive and inspiring. It’s easy to stay cutting edge and excited when people keep us real. It’s our friends and jam fans who challenge us to include their favorite new flavors, like bergamont, pear & chipotle, St. Germain. And this is what gernerates new ideas and heightens our experience of the everyday act of eating. Jam on!

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