Summer Travels Are Inspiring Mount Salem Kitchen Products
At home, it’s common to fall into cuisine routines, whether that means a predictable rotation of grilled chicken, pasta, steak and Friday night pizza or something more personalized.
But in the summertime, which is a popular time for travel, especially now considering lifted COVID-19 regulations, many of us find welcome opportunities with open palates to cook and eat differently than we normally do as we explore locales – and their ingredients – outside our home region.
Our summer travel creations
We here at Mount Salem Kitchen do just the same. The proof is in our products: Our Gewurz was inspired by both Austrian street food and a curry we discovered in Northern India that was spicy, but not hot. Our Haus Vinaigrette was inspired by a Venice, Italy dish of prawns marinated in garlic, olive oil and parsley, breaded and baked until crispy, then served on a bed of mixed greens that were dressed in a one-of-a-kind vinaigrette.
Even beyond that, our travels have prompted our ideas for new foods we’ve then made here at the farm. In Louisiana, we discovered how to make the perfect roux for many Creole and Cajun dishes. In Oregon, we learned to grill a flawless salmon filet. And in Hungary, we found a just-right onion soup on a chilly day in a Budapest tavern.
What we’re up to
Right at this moment, we’re doing the very same thing. You won’t find us at our farm in Pittstown for the next few days, because we’re tucked away in a small fishing village in mid-coast Maine. We’ve been busy using the area’s abundant seafood and locally-grown vegetables, cheeses and meats to create sun-kissed and bold-flavored cuisine, including Tapanade (spread of olives, capers, garlic and anchovy, with fresh lavender); Lobster Risotto; and grilled poussin (young chicken) marinated in olive oil, orange juice, garlic and lavender.
Next up, we’re working on Salade Niçoise, made with locally sourced tuna and vegetables and a locally made baguette; Cod Gratin, baked with tomatoes, zucchini, garlic, potatoes and olives; and Roast Pork Tenderloin, seasoned and served with orange, garlic and fresh savory.
Inspiration, no matter the locale
However, just because you’re home for the summer doesn’t mean you need to give in to your regular schedule. At Mount Salem Kitchen, we love inspiring ambitious home cooks no matter where they’re from.
A perfect example: Not long ago, a young Hungarian woman visiting our winery mentioned in passing how she missed Sour Cherry Soup, a delicacy served cold for only a few weeks each June when the sour cherries are in season there. We gave her a few pounds of just harvested Sour Cherries grown by our neighbors at the Bonacorsi Farm in nearby Quakertown. The young Hungarian was happy beyond words, and promptly left to buy the sour cream necessary to finish the soup.
Plus, being that many of us enjoy bold flavors that can stand up to the summertime heat at this time of year, we often offer cooking classes and Pairings that do just that right now. Keep watch on our social media pages for the next one on the calendar.
In the meantime, use this season to inspire your taste buds, try new dishes and use local ingredients while you’re scratching that itch for travel so many of us have missed over the past year. We’ll be doing the same – see you back in Pittstown.
What dishes have you been inspired to create from your travels? Let us know by emailing us at firstname.lastname@example.org or visiting us at 54 Mount Salem Road, Pittstown.