papalo, related to the daisy family, is pretty much crack for me. best on tacos, its high collections of essential oils make it comparable to a cross of cilantro, rue, and wild arugula. more steely and refreshing, succulent rather than spicy.

so we use ball pint jars at Diaspora for bulk jams for baked goods and the like, but after were through we can’t re-use the lids for canning — the sealant is one-time use. so instead, we’re turning our empty jars into awesome portable drinking jars! soon to be on sale on the web store, they’re awesome for all your drinking needs (and make an awesome cocktail shaker in a pinch). stainless steel straws are easy to clean and lids are BPA free! #upcycling #standbythejams #captainplanetwouldtotesbeproud

so we use ball pint jars at Diaspora for bulk jams for baked goods and the like, but after were through we can’t re-use the lids for canning — the sealant is one-time use. so instead, we’re turning our empty jars into awesome portable drinking jars! soon to be on sale on the web store, they’re awesome for all your drinking needs (and make an awesome cocktail shaker in a pinch). stainless steel straws are easy to clean and lids are BPA free! #upcycling #standbythejams #captainplanetwouldtotesbeproud

the first #csa of the season from #norwichmeadowsfarm. we did a mix of things with this bunch — the tops from the beets and radishes ended up in pasta, with the heads ending up on toast with butter. mixed greens have been sauteed several different ways, while garlic stems have accented a pesto we did with spigiarello, a bitter italian green we got from Bodhi Tree Farms. the eggs: scrambles and ice cream base. the hardest: lettuces. the chinese cabbage does well in a braise and will last a little longer, but the red speckled lettuce and butter lettuce will need to find its way into a chicken salad, pronto.

the first #csa of the season from #norwichmeadowsfarm. we did a mix of things with this bunch — the tops from the beets and radishes ended up in pasta, with the heads ending up on toast with butter. mixed greens have been sauteed several different ways, while garlic stems have accented a pesto we did with spigiarello, a bitter italian green we got from Bodhi Tree Farms. the eggs: scrambles and ice cream base. the hardest: lettuces. the chinese cabbage does well in a braise and will last a little longer, but the red speckled lettuce and butter lettuce will need to find its way into a chicken salad, pronto.

Ramping Up

No puns this time! (Besides, ramps are like, so last month.) 

So we’ve been quiet since the pop-up, and with good reason — we sold a lot of product (like, all of our jams from last season, which is awesome), Stephen started a new gig working for GROWNYC, the greenmarket operators in New York City, and while spring has definitely sprung here in the northeast, nature can be a tease, and fruits of the spring-y sort — cherries, strawberries, and other berries — are still a few weeks out from being available. So while we’ve been baking plenty — we’re getting to test some flours as a part of the NY Regional Grains Project — we’re still waiting on delicious fruity things to come from the trees. So jams are out for a spell — but only a spell. 

We’ve been experimenting with flavor combinations, and this year it’ll be nice to have a depth as well as breadth of flavors. Not just cultivar-specific jams, but also more flavors within categories. Take, for example, strawberries. Not only are we going to have the awesome Seascapes from Mountain Sweet Berry Farm in August, but we’ll also have Raritans from Norwich Meadows in July. Along with straight stawberry jams, we’re also looking to have the return of the strawberry caradamom-saffron jam, a chamomile-infused strawberry, and if Bernard Ranches in California gets back to us in time, a Meyer Lemon Strawberry marmalade. And that’s just strawberries. 

Pop-ups are coming back — we’re currently working on two: one hopefully for midsummer, and another for the fall to showcase the full new jam lineup. We’re also talking to the wonderful folks at New Amsterdam Public Market to pop in once in their new season, as well as the group Made In LES, to host a cooking class or two during the season. Can’t wait for those? You know that Diaspora also does events — cocktail parties, planned dinners, a group cooking class or even just a birthday cake. If any of those interest you, get in touch at info@diasporakitchen.com — your respected source for all questions big and small. 

So worry not — like the spring itself, we know we can be a bit of a tease. You’ll see more of us soon.