For those of you who haven't been on this journey with us from the beginning, the name Zoar Tapatree was meant to conjure the terroir of our remote area, the act of tapping--trees and concepts--and also the imagery of a tapestry of place, beings, and artisanal craft. We wanted Tapatree to weave together the best possible syrups with other amazing elements, including food, art, music, and errant magic. One thread in this project was always to be able to amplify small fruits grown in small places, and the first way we pursued this was in the development of a delicious fruit "shrub." For the uninitiated, shrub is an acidified, concentrated drinking syrup with roots stemming from Persia (sharab). Pre-refrigeration, shrub was a staple in early times for flavoring waters and making delicious cocktails. Imagine a crock on a pantry shelf. It's packed with fruit, and filled sugar and vinegar to preserve the bounty. The liquid would later be ladled out for beverages and other uses...that liquid was the "shrub." We are talking pre-fridge, but also pre-soda (pre-pop for those poppers among us)! Shrub was a genuine treat. In early America, the sugar used in shrub would have been maple syrup, which was the dominant sweetener on the market because it could be made right in the community. We wanted to recreate this magic, and we have!
What makes our shrub so delicious? We use our Whole Maple™ syrup, fresh New York fruit, and a careful mix of premium vinegars to make every drop worthy of your table. The fruits we have chosen are known to us: strawberries, grown by a local woman; sour cherries grown along the Great Lakes; our own red currants and black currants from the farm; blueberries from the Finger Lakes; peaches from the shores of Lake Ontario; and tomatoes from the Hudson Valley. Combined with the magic of Whole Maple™ the fruit tones sing without a hint of cloying sweetness. These are perfect for adding to hot or cold tea for a fruity zip and light sweetness, or creating craft cocktails with or without alcohol. Unlike many "alcohol alternative" beverages, Tapatree shrubs contain no psychoactive substances--they are filled only with JOY! Find our first four new shrubs online at tapatree.com!
Not ones to rest on our laurels, we have also been able to capture Paul's famous asparagus in a lovely brine. Welcome, Pickled Asparagus Tips and Pickled Asparagus Confetti! We wanted to honor the flavorful spears Paul has meticulously grown to create a shelf-stable version for you, dear readers. After significant trial, we are pleased to present two asparagus pickles--one capturing the tips, and the second capturing the confetti-cut shank. What might Paul be doing to create the most amazing asparagus?
Fair question! He carefully rebuilt the soil without commercial fertilizers and bulk nitrogen (whether synthetic or heavy organic), all within a permaculture environment. Consequently, the asparagus grows deliberately and assumes a gentle coloring and delicate flavor. No more wondering if the asparagus will be tender or flavorful--we've got you! Every spear is handpicked by us, and selected for you. And the brine...is divine! We selected a red wine vinegar balanced by our Whole Maple™ syrup, and seasoned with a bit of garlic scape and other spices to create a brine that is not too sweet, and yet not too acidic. You'll learn that the brine is also amazing in a drink! Mix up a Bloody Mary and substitute (or not) the alcohol with the same measure of brine and, oh-la-la...yum! Equally good in a dirty martini, if you must ask.
Also added to the lineup...gourmet pickled garlic scapes! We harvested our own garlic scapes (the beautiful flower of the garlic plant) at peak tenderness, captured them in a tasty maple brine, and the result is the most amazing treat.
The garlic scape pieces present a clean shape and the most smooth bite--firm, light garlic tones, with just a bit of zip. These will be a show stopper on your charcuterie board, as a garnish on any savory dish, paired with smoked salmon, or even incorporated in a tasty wrap.
Still to come...our own honey from the farm, beautifully curated by Ron Luff at Walnut Creek Apiary, and a lovely series of fruit pastes for charcuterie--firm fruit confections to layer on cheese, walnut halves, or a buttery cracker.
Why now? One prior barrier to growing our vision was Time! Selecting to stay small and true to our quality standards means we are pouring our hearts, souls, and time into each creation. Adding to the tapestry means reaching to our talented neighbors and fellow artisans to build something even more beautiful. This spring we reached out to Guillermo & Jodie Maciel who are masterful at bringing our products to life! That collaboration has allowed us to introduce them to the magic of Whole Maple™, and it has blessed us with their talented kitchen, culinary skills and vision. We hope to continue to grow our tapestry to bring you the most amazing tastes of New York and its forests, orchards, and flora. We want to continue to weave people and terroir together, for that is how we are all best reflected and sustained.
Happy tasting, dear friends! Please send us along your feedback! We hope you love all of these new additions as much as we do!
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