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Get to Know: Good Eggs Ah, summer: the season of...
7/2/2014
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Get to Know: Good Eggs

Ah, summer: the season of farmers markets, CSAs and roadside veggie stands. What… >

Get to Know: Good Eggs

Ah, summer: the season of farmers markets, CSAs and roadside veggie stands. What better time to partner with Good Eggs, an online network of farmers & food makers, to bring pop-up markets to select stores across the country? And since we also happen to be big fans of knowing just where our food comes from, we spoke to a few of these fine producers about what they make, why they make it and, of course, how to serve it.

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The Jam Stand
Our Names:
 Jessica Quon & Sabrina Valle
Our Company: The Jam Stand
The Place We Call Home: Brooklyn, New York
What’s in Season Now: Summer makes us think of all things floral. We live in the Northeast, and after a brutal winter there’s nothing better than warm days filled with blooming flowers. That’s why we created a limited edition summer flavor called, “Stroseberry Jam”—it’s a strawberry-rose infusion.
The Best Thing We Make Is: Drunken Monkey Jam, which is made with sugar-coated bananas, a splash of rum and a dash of lime. It’s our most unique flavor and totally silly—just like us!
It’s Best Served: With ice cream, in a classic PB&J, on top of pancakes or mixed into the batter, in yogurt… you name it!
Our Philosophy on Food: We think that eating should be an experience. That has been an important factor for us since we started the company. We want each of our jams to have a personality and inspire our “Jam Fans” to have fun and get creative.
Find The Jam Stand at our NYC pop-up market:
Saturday, July 19
10 a.m. – 2 p.m.
ANTHROPOLOGIE 
375 West Broadway
New York, New York


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Taart Pan
My Name:
 Diana Lin
My Company: Taart Pan
The Place I Call Home: Sunny Los Angeles, California!
What’s in Season Now: In summer, we like to use organic apricots in our tarts. Their season is short, and they’re tastiest in June and July. We like to use them when they’re slightly ripened and firm to the touch. They taste great with frangipane, a buttery almond meal filling, for a sweet, tart and nutty combination.
The Best Thing We Make Is: Our Curried Lentil Savory Hand Pie. Al dente organic green lentils are cooked in organic tomato sauce and spiced with curry powder, garam masala, cayenne pepper and freshly grated ginger. We use whole-wheat pizza dough for the crust.
It’s Best Served: Toasted or baked and served with sweet pepper jam, fresh salad and an avocado.
My Philosophy on Food: I believe all food can taste great as long as it’s fresh, and prepared with love and care.
Find the Taart Pan at our L.A. pop-up market:
Saturday, July 26
10 a.m. – 2 p.m.
ANTHROPOLOGIE 
The Grove
Los Angeles, California


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Clearly Kombucha
My Name:
 Rachel Zarrow
My Company: Clearly Kombucha
The Place I Call Home: San Francisco
What’s In Season Now: In the summer, we love to make sangria using our kombucha. I recommend a fruity bold red, Black Currant kombucha and whatever fruits are in season on Good Eggs!
The Best Thing We Make Is: Our Black Currant and Asian Pear kombucha.
It’s Best Served: Ice cold.
My Philosophy on Food: Food is the common thread that brings us all together. Growing up at my house, family meals were always a priority. Working at Clearly Kombucha—which my sister Ali co-founded with her partner, Caleb—means the lines between family time and work time are often blurred. Many meals turn into meetings, and meetings turn into meals! We always try to create a positive environment around food and have delicious, healthy and high-quality snacks on hand for our team.
Find Clearly Kombucha at our Berkeley pop-up market:
Sunday, July 27
11 a.m. - 3 p.m.
ANTHROPOLOGIE
750 Hearst Avenue
Berkeley, California