Mixed Carrots, Purple Meat Radish, and Cherry Bomb Peppers from Nichol’s farm, along with Blush Onions from Froggy Meadow farm. Veggies are pickled in Apple Cider Vinegar from Earth First Farms, then strained and packed in Sunflower Oil. Zesty and herbaceous, serve with charcuterie, alongside Italian beef, on pizza, or just as a snack with a beer.

1 pint (16oz)

Orange Carrots – Nichol’s Farm; Marengo, IL
Purple Carrots – Nichol’s Farm; Marengo, IL
Purple Meat Radish – Nichol’s Farm; Marengo, IL
Cherry Bomb Peppers (frozen) – Nichol’s Farm; Marengo, IL
Blush Onions – Froggy Meadow; Beloit, WI
Apple Cider Vinegar – Earth First Farms; Berrien Center, MI
Beet Sugar – Michigan Sugar; Bay City, MI
Sunflower Oil – Century Sun Oil; Pulaski, WI
Kosher Salt – Diamond; hard to tell
Celeriac via Pete’s Fresh Market – hard to tell; not local 🙁
Oregano via Pete’s Fresh Market – Infinite Herbs; not local 🙁
Thyme via Restaurant Depot – hard to tell; not local 🙁
Bay Leaf via Dill Pickle (co-op grocer, bulk) – hard to tell; not local 🙁
Black Pepper via Dill Pickle (co-op grocer, bulk) – hard to tell; not local 🙁