Snail mail is unmistakably one of my favorite things in the world. Its tangible satisfaction etches on my memory like a ballpoint pen on fine paper (which I rarely see these days). The usual cardboard package excites me for the remainder of the day upon which I receive it; so you can imagine my feelings of elation when seeing a bright red box on my doorstep.
Oh yes, Hatchery had finally arrived.
This month's ingredients touched destinations across the country, from New Orleans and Atlanta to Brooklyn and Vermont. It's impossible to pick a favorite due to the purposefully multi-varied flavors and textures for recipe enhancement. But I did quickly find the jalapeño garlic olive oil (top right) from family-owned Calivirgin in Lodi, CA to become a true cooking essential. The unfiltered, bold flavor is just enough to upgrade a filet of tilapia or a vegetable medley.
A quick overview of the other culinary goodies...
- Strawberry Chipotle Jam from Potlicker Kitchen (you'll love the smoky undertones)
- Sweet and Smoky Sauce from Causey's BBQ (sweetened with molasses and brown sugar)
- Ohia Lehua Honey from Big Island Bees (see recipe below!!)
- Original Blend Spice Rub from Ole Man's
- Fuego Salsa from La Fundidora
The delicate and uniquely creamy Big Island Bees honey is made from an exclusively Hawaiian Lehua blossom. With spring's suddenly sweet entrance and the iconic Easter holiday right around the corner, I thought I'd sweeten up a symbol of the new season (rainbow ones, in fact!) with simple instruction and unforgettable taste. One teaspoon of this essential Hatchery ingredient will provide the ultimate complement to any picnic, Easter feast, or spring dinner party.
Oh, and if you're feeling generous - or anxious to treat yourself - gift with my newest favorite foodie essential!
honey glazed rainbow carrots
Makes 2 servings
8 rainbow carrots, trimmed and peeled
1 teaspoon Big Island Bees Ohia Lehua Honey
1/2 teaspoon rosemary
1 teaspoon olive oil
Sea salt and black pepper
1. Preheat oven to 350 degrees. Line a baking sheet with foil. Add all toppings to a small bowl and heat in the microwave for 15 seconds to melt honey.
2. Place carrots evenly on baking sheet and brush honey glaze on each carrot with a pastry brush. Bake for 20 minutes, stirring carrots once half-way through baking. Serve immediately.
*This post was in partnership with Hatchery. Thank you for being supportive of my sponsors!