Coldwater Canyon Provisions' jams, jellies and pickles are at the Studio City Farmers Market every Sunday. See the recipe below and the rest of the story in the L.A. Weekly Blog.
In today's era of trendy compotes and 10-ingredient jellies, Coldwater Canyon Provisionstakes a refreshingly old-school approach to their preserves and pickles that hint at simpler jam and jelly times. Flavors include watermelon jelly, raspberry and strawberry-rhubarb jam, and pickled okra, beets and dilled green tomatoes.
All the more endearing: Co-owners Rondo Mieczkowski and Danny Barillaro seem truly tickled by their 2010 California State Fair blue ribbon for that strawberry-rhubarb jam (it's usually front and center at events like the Renegade Craft Fair, where we caught up with them recently). They also donate a portion of their sales to Under the Bridges and On the Streets (@Lunch4Homeless), a nonprofit that provides food, clothing, and services for L.A.'s homeless.
Click here for the whole story.
Citrus Marmalade Salad Dressing
From: Rondo Mieczkowski of Coldwater Canyon Provisions.
Note: "Any good jam will work in vinaigrette," says Mieczkowski, who recommends blueberry, apricot or fig jams with balsamic vinegar. "You can add freshly minced or dried herbs to the dressing, or put herbs directly into the salads."
When you have about 1 inch (a few teaspoons) of lemon or orange marmalade left in a small (8 ounce) jar, add a tablespoon or two of rice wine vinegar, a dash of sesame oil for nuttiness, a couple of glugs of good olive oil, a nice pinch of Kosher salt and some freshly ground black pepper. You should have about half the jar full, so 4 ounces total. If the jam was cold, warm the mixture in the microwave (remember: No metal lid) for 5 seconds or so. And then as OutKast sang in, "Hey Ya," seal the jar and shake it like a Polaroid picture.