There are a number of reasons we love Ruggles Hill Creamery. If you’ve ever come in right after Michael Holland has dropped off one of their beautifully wrapped cake boxes filled with individually handmade and wrapped goat cheeses, we’ve probably told you, “you need to try this cheese.” I was very familiar with their cheeses, which ones were creamy, which ones were fudgy; the delicate Brother’s Walk, or the cider washed Hanna’s Awashed. But until I drove the hour and a half to the farm at the end of June, I was not yet aware of just how much heart and soul went into making these little lumps of deliciousness.
Behind the charming wood doors at Cricket Creek farm is the home of a herd of around 30 grass-fed Brown Swiss and Jersey cows. Though it wasn’t always so – 60 years ago, the 500-acre farm was home to an industrious 300 milking cows and a large, grain based operation. Between 2001-2004 the Sabot family purchased the land and instituted a more animal friendly and environmentally friendly farm. With assistance from cheese consultant Peter Dixon of Parish Hill creamery, they developed their first cheese recipe for what would become Maggie’s Round.
On the most upper left corner of a map of Massachusetts you’ll find Williamstown – part of the Berkshires, and the home of Cricket Creek farm. Down a long dirt road, past fields of rolling pastures, and a view of the Berkshire mountains in the distance – you may see some cows grazing the fields, and watch out for chickens – there’s a farm open to exploration. Other than cows and chickens, Cricket Creek is also home to a few pigs, named Ophelia and Lady Macbeth.
The Cricket Creek farm store is open to the public from 7am-7pm, 7 days a week. It runs off the honors system, but staff are usually nearby to help, whether they’re working in the office, making cheese, or washing dishes. The store not only houses the artisan cheeses that we at AP know them for, but also: raw milk by the glass jug, Sidehill yogurt, and beef and pork products from the animals they raise.
Teri Rutherford is Operations Manager and comes to the farm by way of an Americorps position that helped her discover her passion for farm managing. She realized she loved the work and connecting to a specific farm would also use her experience with engaging communities, event planning, and outdoor recreation.
“Our mission is to produce nourishing food that honors the animals with respect to the community. We also want to be an example of sustainable small farm viability,” Rutherford said. “Bringing people here allows them to see what we’re doing, see how we’re treating our animals, and see how we’re making our quality food products.”
For fans of the farm that don’t have the resources to make it out to the Berkshires very often, they can track goings-on through Instagram and Facebook. “We have people making trips out to the farm because of seeing us on Instagram, it helps get the word out there and build a fan base and share what we’re doing,” Rutherford said.
However, realities of small farm life can be lost in translation through social media. “We romanticize the farm and therefore other people do that. I think that people understand that farming is hard work but I don’t think that people fully understand the financial struggle that small farmers go through. They see the beautiful pictures of where we are and the animals that are super happy and healthy and we care for them deeply. But we’re on razor thin margins here,” Rutherford adds. “The other aspect is that it’s not all happy animals all the time; there is a lot of death in farming and we don’t post pictures like that.”
For the conscious consumer, these facts are disheartening but it all the more makes us appreciate the sacrifice of the animals and the people who care for them, who milk them, and yes, send them to slaughter. It’s difficult, but it’s part of what makes a farm tick. At Cricket Creek, usually less than half of the herd is for milking, and a lot of their calves end up going for veal. Their cheeses use veal rennet – and have very few other ingredients. A by-product of the cheese-making is whey, which is fed to the pigs. The pigs also act as natural trash eaters, as they also get any cheese and other products that are not quite fit for human consumption. Like most farms, they also compost and spread manure to keep the grass growing so that the cows can keep eating.
To help keep those razor thin profit margins at bay, the cheese makers work year round. In the wintertime, they feed the cows baleage (pronounce bay-ledge), which comes with it’s own quirks in it’s effect on cheese development. Baleage is fermented hay. It makes winter milk higher fat, and lower yield.
Calista Tarnuskas is one of those cheese makers that stays hard at work. She says, “We do have issues with it sometimes in our raw milk cheeses. There’s a lot of variation in the bales, so if you get a bad one it can seriously affect the flavor, or even the smell.” There are ways it can be finessed. Tarnuskas said, “It’s definitely good to make a washed rind cheese or anything that does well with high fat in the winter.”
Tarnuskas has worked as a cheesemaker since 2009, and started her career at another local farm we know and love, Lazy Lady goat farm. “Recipes are like an ongoing endeavor for cheese making,” She said. “We write it all down and have make sheets so I know the lot number of the culture and how much I used – exactly.” She logs the temperature, time, and PH, so she can track the tweaks she makes with the resulting cheese.
Another big draw of the farm is the newly renovated barn that sits right between the beautiful overlook of the mountains and the farm store. Cricket Creek, with the help of a 2014 Kickstarter campaign, got the barn renovated for events and weddings. Though it’s another source of revenue for the farm and it doesn’t magically solve financial struggles, it is helping them to more securely break even.
Cricket Creek farm fills their corner of Massachusetts with community potlucks, letting the public see the daily ins and outs of their operations, and all the work that maintaining a farm requires. It’s hard to explain or pinpoint what makes them do what they do, but it is most soundly a labor of love for all that are involved. The rewards may not manifest themselves in actual riches, but the quality of their cheese is certainly indicative of how much care and heart they put into their operation.
All pictures and words by the author.
When spring hits in Boston, it hits hard and fast, like a home run hit in Fenway park. Hard as the sound of a million boat shoes hitting the patio pavement. Fast as a bunch of rosé bottles being emptied into a slushy machine. If you blink, you might miss it and you’ll already be headed into the dog days of summer, sitting in traffic on your way back from the Cape.
As unpredictable as the weather can be here in New England, there are a few things we can rely on. There will be at least a few nice days. And there will be lots of events with great opportunities to try new things, whether it’s food, alcohol, or meeting new people. We’ve spent a lot of time shoveling, de-icing, and sitting indoors – spring means we’ve earned a little rosé on the patio time.
Plus, we had to get in on the action ourselves. Below, learn more about a dinner party at Steel & Rye and two events we are hosting in the store this spring.
Thursday May 4th $95
Steel & Rye House Party #3
Six stunning courses paired with wine from one of our favorite local importers, Oz Wine Company. Chef Brendan Joy will be cooking up a spring menu, and AP will be contributing with a cheese course. Space is very limited! Call S&R to reserve your spot.
Saturday May 6th 6-9pm FREE
Hip Hop & Rosé
Join us in the store to taste fresh wines and hear fresh tunes. We will be pouring samples, and DJ Ryan Brown will be spinning in the store while you shop and drink.
Saturday May 20th 6:30pm TBA
Natural Wines 101
When you think of additives and chemicals, you probably think of twinkies or lunchables – but do you ever think about what goes in mass-produced wine? Mike from Mise Wines will be here talking about their specialty – natural wines. What they are, what they aren’t, and what that word actually means when it comes to wine. Stay woke. Subscribe to our email list to stay in the know about when tickets are released for this event.
Now, check out some of these local chosen events with people, things, and places that we love.
Saturday April 22nd 11am-10pm FREE
Pennypacker’s Pig Roast
@Night Shift Brewing
New England natives and beer brewing heroes Night Shift combine with Pennypackers, a culinary delight, to bring you this event at Night Shift taproom.
Sunday April 23rd 3-5pm $5
@the Painted Burro
Attention, guac lovers! Entrants to this event will put their best avocado forward in hopes to bring home the prize: a $400 gift card and the chance to grace the Painted Burro’s menu. Ticket proceeds will benefit No Kid Hungry. As an attendee, you will get to try and vote on your favorite guac(s).
Tuesday April 25th 7-9pm $30
DIY Spent Grain Dog Treat Class
At this informational class, learn how to use a beer brewing by-product to make healthy treats for your dog.
Saturday April 29-30th 10am-4pm FREE
SoWa Open Market Kick-Off Weekend
@450 Harrison Ave
Boston’s biggest outdoor market needs no introduction. With a farmer’s market, vintage sellers, plenty of food trucks, and live music; it’s no wonder this is one of our favorite spring/summer rituals.
Monday May 1st 7:30-9:30pm $30
Beers & Bites: Wings!
Wings from 10 different Boston restaurants and 20 beers on tap!
Wednesday May 3rd 8-10pm FREE
@Sixth Gear Cask & Kitchen
This isn’t your typical trivia – teams guess the most popular answer to questions. The more popular the answer, the more points you get. And of course, there are prizes. If you’re a fan of Family Feud you have to check this out. This event happens every Wednesday.
Thursday May 4th 6:30-7:30pm $15
Tea Basics 101
This workshop will take you through the different types of teas, where they come from, the processing of the plants, and their health benefits.
Saturday May 13th 10am-5pm FREE
All patios aren’t just for alcohol – some have bubble tea and cold brew too!
Saturday May 13th 12pm-11pm FREE
Springtime Spectacular at the Lawn on D
If you’ve never been to or heard of the Lawn on D, it’s the place where everyone takes pictures on those luminous swings. This event will have all the bells and whistles an opening day should: food, music, drinks, and activities.
Saturday May 13th 12:30-4pm or 5:30-9pm $59.50
This event is a must for beer lovers. Join local and international brewers at the Castle in Boston for their 9th year running.
Saturday May 13th 12-1:30pm & Sunday May 14th 2-3:30 $24-60
Mother’s Day Truffle Making Workshop with Taza Chocolate
@Boston Public Market
Learn how to roll truffles for mom at this hands on class. Taza Chocolate and The KITCHEN will provide the ganache, chocolate, and toppings. You’ll leave with a dozen truffles and a one of a kind gift for mom.
Sunday May 14th 10am-3pm FREE
Lilacs only bloom once a year, and the Arboretum makes a day of it. Tours, family activities, food trucks, and dog watching are key parts of this festival.
Monday May 15th 9am-4pm members/non-members $100/$150
Sensory Evaluation of Cheese Workshop
@Boston Public Market
MA Cheese Guild collaborates with The KITCHEN on this intensive one-day workshop. This course, offered by cheese educator Dr. Montserrat Almena, is an opportunity for anyone serious about cheese to improve sensory skills and understanding of cheese quality.
Saturday May 20th 11am-4pm FREE
Kite & Bike Festival
Come ride bikes and fly kites at this historic annual event. Franklin Park’s opening day will have food trucks, music, and Boston Bikes will be supplying bikes to ride.
Friday May 26th 6:30-10:30pm FREE
Friday Brass with Boycott and the Hartford Hot Several
This monthly brass band show series caught our eye because the hosts are our friends at Aeronaut Brewery. Definitely one of our favorite taprooms in the Boston area, Aeronaut has options on tap for every beer lover, from IPAs to sours. Have a beer and put some brass in your step.
Hopefully this list gets you started with some spring fun, but when in doubt: spend a day hanging out on the Charles, walking through the North End, people watching in Boston Common, or enjoying an American Provisions Italian while watching the waves at the M street beach. Have a specific event or must-do thing in spring? Leave a comment below.
Tucked on a tiny side street about a five-minute walk from the heart of Somerville’s Union Square is Bantam Cider. Thankfully, signs mark the way in, as it is an industrial-style space that might otherwise shy away the less adventurous. It is here that Bantam conducts their production facility Monday through Friday, churning out unique and delicious ciders that they distribute throughout Maine, Connecticut, Rhode Island, New Hampshire, New York City, Chicago, and Massachusetts. Lining the outer wall, big steel drums hold huge batches of their flagship ciders, awaiting canning. Oak barrels are pushed against the back wall, aging experimental batches within. A worker precisely handles an interesting filtering device that looks like a bunch of folders in need of filing. But this space isn’t purely production – Bantam is an urban facility, but they also function as a taproom on weekends. Which is why much of that equipment sprawled out in the space by day is on wheels — it gets rolled away to make room for an urban cider oasis.
Manager Christina Bencivenni is my guide, and serves me up a cider in a tulip shaped glass. I choose “Hopped Scrumpy,” due to the description that includes Mosaic, Amarillo, and Centennial hops. Coming from someone who has been more on the cider & sour train as opposed to the hop hype, I find it delicate, refreshing, and palate pleasing. For the last three years, Bencivenni’s been Bantam’s sales manager and has been in the interesting position of seeing not only Bantam grow, but also witnessing the shift in the increasing involvement of women in the micro-brewing workplace. Dana Masterpolo and Michelle da Silva are the founders of Bantam, and according to Bencivenni, “to say they are involved is the biggest understatement of the century.” She goes on to say, “They’re the hardest working women I’ve ever met and they’re pretty inspiring with how dedicated they are to the quality of our product.”
After five days of full-time production and getting product out to distributors who will then get them to the consumers, you’d think they’d want to take a break, right? Nope; at 5 p.m. on Friday when most Bostonites are heading home for some R&R, Bantam is setting up their taproom. They move out the equipment and move in the tables, complete with jars of complimentary pretzels. Guests can grab a draught for $6 or a flight of 5 for $10, and enjoy a free tour while there. I assumed Bencivenni was exaggerating when she said Masterpolo and da Silva “literally live here” but maybe she isn’t so far off.
If you live in Boston and are interested in cider, or know someone who is, you may be able to recognize Bantam’s cans on sight. The sharp design and bright, primary colors draw your eye. It’s simple, but chic. The transition to cans, like many other local producers, was a no-brainer. They’re easily transportable, suffer from less light pollution, and are better for the environment. If you can’t get to the taproom, these are a great option for you to enjoy the cider. But if you can – go growler! Or should I say, growlette -not only are the glass 32 oz bottles adorable, they also have several other uses – water bottles, flower vase, spice storage – the list goes on. Not to mention, these mini growlers open the possibilities to sampling every kind of cider that Bantam offers without fear of waste.Perhaps the best thing about the wide variety of Bantam’s ciders is that you can find a unique cider to pair with almost any of your favorite cheeses. Check out some of our favorites below.
Crisp, clean, & bubbly due to sparkling wine yeast and a touch of flower blossom honey.
Pair with: local VT brie Jasper Hill’s Moses Sleeper or french triple cream Delice de Bourgogne
Tart and semi-dry fermented with an ale yeast, sour cherries, and black peppercorns.
Pair with: ash ripened goat cheese Ruggles Hill Brother’s Walk
Liquid apple pie. Still dry but slightly sweeter than the rest with rose petals, green cardamom, coriander, clove, and cinnamon.
Pair with: Parish Hill’s cider washed Hermit or Daphne’s Snowy Cheddar
Find the three aforementioned ciders on our shelves at AP, or head to the taproom at 55 Merriam St in Somerville for Hopped Scrumpy and more.
All pictures and words by the author.
Fruit preserves – the key is in the second word. For us New Englanders – slaves to the seasons – it’s an irresistible treat to get a taste of summer-ripened fruit on your plate in the middle of March. Even as the latest Nor’easter bears down upon us, let each bite remind you that though winter is here (and still coming, apparently) there is a drop of sunshine on the east coast that we can still enjoy – and it comes in different flavors.
Bonnie Shershow, the founder and owner of Bonnie’s Jams, was kind enough to speak to me about her product and how she got her start in the jam business. First of all, it was kind of an accident. How she tells it, Shershow got her start in jam making as her mothers helper, in their California home surrounded by berry bushes and fruit trees. Later in life, Shershow achieved a graduate degree from the Kennedy School at Harvard. She worked managing non-profits, political campaigns, and did marketing. Through it all, she made jam as a hobby, but she never thought it would become a career. Things clicked when Formaggio kitchen started carrying her jams 17 years ago – Shershow says, “At one point, I thought I should be paying them, it was such a thrill to see it on the shelf.”
A Question of pectin…
Many of Bonnie’s Jams have the telltale description “no pectin” on the label. I had no idea what pectin was, but I presumed it was some sort of negative additive. I referred myself to Google, and learned that it was a plant-derived substance with a variety of applications, both in food and medicine. Shershow informs me, “Pectin’s not bad for you – in fact, pectin can be good for you.”
So what’s all the fuss about pectin in jam? It boils down to this (pun intended) – sugar and water.
Let’s say you’re making jam in a pot with a bunch of fruit and sugar, and you add pectin. It is a thickening component – so the jam is ready in maybe a half hour. When Shershow makes her pots of jams, she cooks the fruit down for several hours, adds only a touch of sugar, and no pectin. This does a couple of things. In the first scenario, with the pectin, we had to add a lot of sugar (according to Shershow, some recipes call for a 1:1 ratio of sugar to fruit). The sugar is compensating for the water that is still in the jam – it’s helping it taste yummy. But if you let the jam thicken by cooking it down more, you’re removing the need for both a thickener and extra sugar to compensate for loss of flavor. You’re also subtracting the possibility that the pectin will change the actual flavor of the fruit preserve.
How can pectin change the flavor? Well, because pectin itself is made from fruit. It is found crabapples, citrus peels, and many other fruits. Hence why Shershow avoids using the derivative in most of her products – “I don’t like using it in berries or stone fruit jams. I want the flavor of that particular fruit to be pure; I don’t want it to have a citrus taste.”
On the flip side, Shershow tells me she uses pectin in her Red Pepper Jelly, a delightful product that we can barely keep in stock at AP. Pectin has a place in the Red Pepper Jelly – it’s a more liquid base, and it has vinegar as an ingredient. So, Shershow uses an orange peel based pectin that gels with the red pepper flavor. (Last pun, I promise.)
Finally, we get to the fun part. Shershow and I got to talk pairings, and she gave me some of her favorites. Cheese and meat may be the star of the show for snacking spreads – but accoutrements are the sidekicks that all superheroes need to shine. Jams have a way of elevating a cheese board – they bring taste, differentiating texture, and color to your appetizers. Keep scrolling for some visual inspiration for your next cheese board.
Nuts and honey & Chiriboga blue
The sweet, salty crunch of nuts & honey marries perfectly with a creamy blue. We love the rindless Chiriboga, a Bavarian blue so decadent it’s been made into ice cream. Fair warning – it’s addictive; this pairing should come with a waiver.
Strawberry Rhubarb & Lake’s Edge
If you’re after less of a punch and more of a delicate handshake, try this pairing on for size. Somewhere between creamy and fudgy, Lake’s Edge is an ash ripened goat cheese. Paired with Strawberry Rhubarb jam, it’s spring in a bite.
Peach Ginger & Twig Farm Goat Tomme
This pairing is a double whammy of tang, and I’m not talking chimpanzees. A snap of ginger and stone fruit with a crack of goat will have your palette on its toes.
Black and Blue & Marcel Petit Comte
Juicy berries with one of our favorite French alpine cheeses? Yes please! Kick up this pairing and make a warm tart with the black and blue and shave some Comte on top. Melty.
Fig preserves & literally any cheese
The best part about pairings is that it’s all up to you and your taste. We love Fig preserve with everything from our best selling Cabot Clothbound cheddar to taleggio. You can mix it in with some yogurt, or have it on a slice of toast with Ploughgate butter. Experiment. Find what you love. That’s what it’s all about.
All pictures and words by the author.
Note by the author:
This interview with Claire Cheney from Curio Spice Co. will be the first
in a series of a spotlight on woman owned & operated businesses.
Curio Spice Co. is a tiny spice shop owned by Claire Cheney on Mass Ave in Cambridge. Just down the road from Davis & Porter Squares, it has a sanctuary-esque feeling. An avid traveler and collector of curiosities, Cheney has a way of blending both spices and ambiance. Old fashioned looking instruments, animal skulls, and a copy of the Drunken Botanist frame her spice blend and salt offerings. Curated to be an aromatic experience, each shelf has a row of clear jars so you can see and smell the spices. It’s one thing to talk the talk of being a small sustainable business but she really does walk the walk – 99% of the spices on her shelves are fair trade, organic, and/or from small sustainable farms.
Cheney grew up in Massachusetts and spent an impressionable part of her childhood in a shipbuilding town on the coast of Maine. She credits her first solo-abroad trip to Ghana as one event that spurred her interest in botany. She says, “People don’t have access to western style doctors, so there’s a lot of tribal medicine and using the plants in their environment, and I was curious about that.”
Curiouser and curiouser….
She went on to study at Oberlin, a small liberal arts college in Ohio, where she majored in creative writing and environmental studies. As far as her studies contribution to her business acumen, Cheney attributes more the critical thinking and creative skills she acquired at school with bringing her success than her actual degree. She jokes, “I sometimes will mix it up and say I was a creative studies major, cause it sometimes felt like that. Very, very interdisciplinary.”
At Oberlin, she worked as the Local Foods Coordinator at an 800-person food and living co-op. That meant she traveled to Amish farms in Ohio to source vegetables and eggs direct from the farms. Being a woman, the farmers would not make eye contact when she spoke to them, and would only speak to the male she was working with. Also impactful was her senior thesis on wild foods, which started as a project on the wild blueberry industry in Maine, but expanded wildly. She talks about interviewing Alice Waters as part of her project, who is a proponent of the slow food movement, food activist, and all around badass; as I would talk about meeting Beyonce (but with less hyperventilating). She credits her project as being very beneficial to defining her passion for local, organic, and sustainable food practices. You can tell she’s brought her interests full circle: she informs me of her newest spice blend offering named Herbes de Romance contains wild oregano from her folk’s farm up in Maine.
Cheney’s current business model is fashioned around becoming a certified B Corp, short for benefit corporation. A benefit corporation has a mission statement that goes beyond just profit. Other businesses that have achieved B Corp status include Kickstarter, and Cheney’s friends at the company Susty Party, who sell compostable party supplies. To be certified, you need to create a set of achievable goals to fulfill your mission, which vary depending on the business. Curio Spice Co.’s mission is rooted in environmental responsibility and gender equality.
Cheney points out, “it’s a little bit tricky for consumers, because there’s so much language on packaging. Whether it’s organic, now it’s non-GMO, there’s fair trade, then there’s words like sustainable and natural.” As more and more people are becoming aware, “natural” is often used to make a packaged food seem less processed – that doesn’t mean it’s true. While for-profit corporations only have a responsibility to how they can achieve financial success, B Corps also consider environmental and social factors.
If you look closely at the label, you can see the silhouette of a bear. That, according to Cheney, is because bears are super sniffers. After a little bit of my own research, I discovered bears have a sense of smell seven times greater than that of a bloodhound. That, together with Cheney’s affinity for perfumes gives an inkling as to how much sourcing spices direct has to with picking up scents. “It’s a similar process to spice blending, using your nose and finding cool combinations. I’ve studied some natural perfume and it’s helped develop my sensory abilities.”
Cheney has put those sensory abilities she’s gained to work; she seems to always be going on spice hunting trips, her latest of which being a vanilla quest in Madagascar which you can read about in her new blog post. Her social media accounts certainly capture her passion for spices and are a wonderful way to feel like you’re on an adventure right alongside her. As she says, “I think it makes people enjoy the food more when you have the story behind it.”
As for her spice blends, they are very exact, “down to the gram,” Cheney assures me. Her scales also have to be certified by the city because of weights and measures regulations. When I was considering Curio, and wondering about, of all the things I could ask Cheney, about her cool products and amazing travels, the phrase “The whole is greater than the sum of it’s parts” by Aristotle came briefly to mind. When I asked Cheney if she agreed with that assessment, she said, “That’s what’s cool about blending – and you could say the same about cooking. When you combine certain things and it creates a balance, it transcends all the individual ingredients.”
Some of Claire Cheney’s favorite flavor combinations:
Southeast Asian: lemongrass, makrut lime, and long pepper
Greek & Mediterranean: Oregano, saffron, lemon, and thyme
Find Curio Spices at American Provisions in the spice section.
All photos and article by Hillary Anderson.
When it comes to the products we sell at American Provisions, a lot of the things we love the most aren’t in the “basic needs” category. They’re the video vixens of the food world. Captivating and addicting. Equal parts wonderful and seductive, flavor rich, and unique. To us, there are certain picks that are so essential that we panic when they’re out of stock. They become the ones we call our ride-or-die products.
I posed the question to Matt Thayer, owner of American Provisions, a couple weeks ago. I asked him to give me his ten favorites, his ride-or-dies. Whittling down the many choices was both challenging and tendentious. Some, like Mazi Piri Piri sauce, were obvious. Others, like selecting one favorite wine out of our entire wall, were borderline formidable. This is the list Matt came up with, and his remarks. We also spoke about why he loves working in food, Southie, and the challenges of the food business.
…is delicious. It’s not cheap, it’s 10 bucks for 8 oz of butter – but I think of it as like buying a hunk of cheese – I don’t cook eggs with that butter. I smear it all over bread or we melt it and dip artichokes in it. Just using it as like anything that is a perfect vehicle to just pour the butter into my mouth – as opposed to using it to cook.
Chianti Classico 2012 Castell’in Villa
That was one of the wineries I visited last spring, so I think that theres a personal connection to the wine which resonates with me. I had lunch with the winemaker. I think the first time I tasted it it was sort of an “aha” moment for Sangiovese grape. It made me think of chianti in a different way. It’s real kinda big and dank and earthy for a chianti. They can be a little bit lighter with high acidity and this is one that really made me see the aging potential of Sangiovese grape.
Mazi Piri Piri Sauce
Oh my gosh, this is like ketchup in my house. It goes on everything, from what you would think, like a taco or something like that – to eggs, meat, and more. Last year for the super bowl I did Mazi Piri Piri deep fried wings. That can never leave my fridge, that is very essential. I’ve turned a bunch of my people onto it too. In my neighborhood I have people over for dinner a lot and now they’re all hooked and make me bring them Piri Piri.
Would you say American Provisions today is accurate to your vision when you started the business? In what ways is it different or the same?
I think it’s something that we try really hard to be mindful of. So when we first opened we didn’t sell beer and wine although that was always part of the business plan. And we didn’t sell sandwiches. I had no interest in being a sandwich shop – we were a market, a neighborhood market, a cheese and meat shop.
We quickly transitioned into making sandwiches and that’s become a big revenue source for us, and also a place where we can put our labor. But it’s something that I try very hard not to have our identity become – being a sandwich shop.
As we open up a second location, it’s something again, were trying to be mindful of even though we’ll have a full kitchen and we’ll do sandwiches there, were trying to be a market, and have food as a place in the community. So it’s definitely something that we try and take a step back at times and see if we’re still following this mission and vision for American Provisions. So I do think that it is. And obviously we’ve evolved and our products have evolved which I think is a great thing, that’s not necessarily a bad thing at all. But I do think we’re sticking to our mission and vision.
Lesbos Feta from Essex St. Cheese co.
This feta is an addiction of mine. Most feta is commodity cheese – you can buy it already crumbled or it’s just a factory cheese that comes from cows milk that isn’t made by a cheesemaker and you can’t taste that it comes from an animal. Ours is 100% sheep and it’s an artisan cheese which most feta isn’t and you can really taste the difference. It’s grassy, it’s salty. I’m a salt freak, and it’s just the right amount of salt I think.
Early bird Crack of Dawn Breakfast Bar
These are a staple for me. It’s my breakfast every morning. It’s my coffee snack at 2 o’ clock every afternoon. I probably have – no hyperbole at all – 15 a week. When they briefly stopped making them, that was a crushing moment for us all.
Curio Supeq Spice – Spicy & Umami Salt
This is a more recent discovery. Curio spice are the type of products that we really like to sell here. She’s a local that who was in the restaurant industry and has bounced around various kitchens – she worked at Flatback coffee and Oleana and was really inspired to follow her passion. She travels and her instagram account is really cool to follow cause she’ll post from, like, Madagascar or somewhere. It’s a unique product, the umami salt. It’s not really overpowering. I use it as a finishing spice. It’s really good on eggs, chicken thighs, and rice. Pretty much everything.
How did you land on Southie as a place to start the business?
Andy and I met bartending in South Boston. We both worked here for a long time. My wife and I lived here for awhile. We had a connection to it. And from a pure business standpoint it felt like there was a need and it fit with what we were trying to do.
How do the challenges of six years ago when you were first starting compare to now?
It was a lot of work to open. At the time it didn’t feel hard. It was different challenges. When we first opened, we honestly talked about, “do you think we’ll need to hire anybody else or can we just do this ourselves?” And then we were busy the first week we opened –not busy like what we know today but we were lucky enough to have people walk through the door. It was just a lot of work, definitely, being a young father at the time and my kid was really young and my wife worked full time. It was hard from a time perspective. It was just different work. We’ve been lucky enough to have some success and we’ve been lucky enough to hire some great people. Now, it’s managing people as opposed to managing ourselves for 15 hours a day.
Crunch Dynasty – Exotic Hot Topping
So this is something I use when I have a meal that is super lame and I don’t have the energy to do anything for it, I throw that on top and that excites the meal – whether it’s just noodles or salad. Just like lettuce with lots of oil and that. It’s really salty; it’s spicy but it’s not overly, ruin your day spicy. At first you don’t even notice the heat then it kind of grows on you. Texturally it’s good too, a key ingredient in there is fried shallots, which to me is like- gimme fried shallots with anything. It really jazzes food up.
Les Moulins Mahjoub M’hamsa Couscous
We’ve sold this product for a long time – I also really like the Les Moulins Mahjoub harissa and the combo of the two of them are really good. I was shocked – often couscous doesn’t have shit for flavoring and so, just cooking that no broth not even salting the water, nothing – just cook it like pasta – and it’s super flavorful and it’s salty and kinda olive oil-y. Textural-ly, it doesn’t get mushy, It holds it’s form, I think because it’s sun dried.
Ortiz Anchovies in Olive Oil
That is an incredibly important staple ingredient in my cupboard. In fact it doesn’t even make it to my cupboard now – it sits on my counter. I have a bowl of kosher salt for cooking, pepper grinder, a couple different olive oils and often the anchovies sit right there. It’s more of an ingredient – it can be eaten by itself or just chopped up and thrown in a salad. But it goes when I’m rendering things. Or just sautéing onions and garlic. Or marinating meat – it goes REALLY really great with lamb or beef. It gives it an earthy richness and when you’re cooking it with other ingredients it doesn’t taste real fishy or anything, it’s just giving you that real umami-ness. It’s sort of like when you cook with fish sauce, and you’re like, “what is that flavor that I’m tasting?” It doesn’t necessarily taste fishy but it gives a depth of flavor.
Nella’s brussel sprout ravioli
I don’t eat it as much now that I don’t close, but when I used to close here – so for the first three years we were open – that was a product I would bring home and eat. It was my lazy dinner meal. It would just be that and good olive oil, salt and pepper, and freshly grated parmesan cheese. It was the type of thing where I would love it when my wife would say “we don’t have anything, bring something to eat home,” and I would know that was a Nella’s night.
What’s your favorite part of owning the shop?
I really love food. That’s something that’s super important to me and thats part of why I opened this store. I think it’s also the store’s place in the community. We intentionally opened in this community. We’re opening a second location, we intentionally are opening in Dorchester and were looking for a long time, years, before settling on that space. We looked at a lot of different places. One thing that we knew was we wanted it to be a place that people could feel a sense of community. I think food is really neat that it does that, whether it’s coming into a neighborhood market or a coffee shop you love or sitting around your dining room table and sharing a potluck. I think food is beautiful in that sense and that is what I love about our place in this community and how we’re approaching the intentionality of opening our second location.
All photos taken by Hillary Anderson.
Expertise: resident sweet tooth, all things preserves, heart of soft cheese
You’ve been here longer than the rest of us – why do you continue to love working at AP?
When I first started here, I knew nothing about cheese, wine, or anything. I’ve learned so much and I keep working here because of the people. Matt and Andy, who are the owners of course- working for decent people makes the difference.
We may just be just a grocery store selling expensive foods, but when you’re able to meet the person milking the cows, or harvesting the vegetables, or spending hours hand-packaging preserves or chocolates, you feel good about the things you’re selling. At the end of the day, we’re a community shop; we know our customers and we know the people who craft our products.
What cheese doesn’t get enough love and you think is people should try?
I love all the mystic cheeses, I’m obsessed with them and their story. Also Humble Pie from Woodcock farm – it’s a great cheese and not one people necessarily go straight for.
Jen: Stock & Monger
Expertise: stocking, stocking, stocking; once cleaned the compost bin when no one else wanted to and for that we owe her everything
Can you tell me a bit on what you know about vegetarian cheeses at the shop?
A lot of the soft cheese in the fridge is vegetarian – the Vermont Creamery cheeses, as well as Champlain Valley’s triple cream, and the Vermont Farmstead Lille Bebe. Rennet is the ingredient that puts many cheeses off the menu for vegetarians as it is an animal by-product. The main purpose of the rennet is to stabilize the texture, so you definitely find it in nearly all harder cheeses, but not necessarily all softer cheeses. A lot of vegetarians love cheese, but don’t always eat it because of the rennet, which means they miss out on some great stuff! However, it’s not just vegetarians, some rennet is also derived from pork, making it not kosher. So, I find it very heartening to see that a lot of cheesemakers are looking to other enzymes to stabilize their cheeses, making them more accessible to people with differing dietary preferences/needs.
Do you think shopping at small businesses is a form of activism?
It’s form of community building, which is essential. I love the fact that this small, local business movement has started mainly with food but I’m hoping it will expand to include other goods and services that will provide necessary things to the communities being served. People who want to open their own businesses should definitely do it, but I’d like to see them look to the community’s needs first.
Caley: Beer & Wine
Expertise: all the hops, all the beers, all the wines, all the grapes
What’s the cheese question you get asked most?
People always ask for sharp cheese but I don’t think they necessarily know what they’re asking for.
Can you speak on how seasonality plays into what we do at AP?
Historically, seasonality used to be more important, because people were cooking and eating the foods that were available at certain times of the year. Nowadays this doesn’t have to be the case, but at AP we think that eating seasonally brings us all closer to nature and to knowing where your food is coming from.
What’s your favorite season and food pairing?
Honestly, I am not great at following seasonal rules. I will drink tart goses and sours in the winter and Belgian strong ales in the summer, which isn’t something I’d necessarily recommend! That being said, drinking dark ales by a fire while it snows outside is pretty awesome. And despite it being somewhat overwhelming, the arrival of rose season in the spring is always exciting.
Ali: Meat & Coffee
Expertise: charcuterie, inventor of “the Ali” which is just four shots of espresso in a cup and you chug it
How did you get into drinking coffee?
I never used to drink coffee- then I started telemarketing and they told me I had to do something to get my energy up.
Can you recommend an interesting bean?
The Barrington Italian roast – I don’t like dark roast but this one is so dark it’s worth drinking. It’s unique and very, very rich.
Favorite cheese/charcuturie pairing?
I like speck – a smoky, prosciutto style meat. You could try pairing it with Jasper Hill’s Oma, which is a stinky soft cheese. Or if you prefer salami, try it with Calabrese, it’s got a mild spice.
Hillary: Cheese & Blog
Expertise: pickle taste tester, carb queen, cheese boards
What is the benefit of raw cheese vs not raw?
Raw cheese is made from unpasteurized milk. It doesn’t go through the heating process that may kill harmful bacteria which is the reason some people (like pregnant women) may go for only pasteurized cheeses. However, the bacteria present in raw milk is not all bad. Like eating cultured butter, yogurt, or even drinking kombucha – these cultures can actually bring the product to life. They give it a range and depth of flavor that is fairly unique to raw cheese. Basically, it tastes really good.
What would you say to someone who is intimidated by approaching a cheese counter?
Cheesemongers are always tasting, always learning. There’s very little you could ask that would seem stupid, because we’ve all asked the same questions before. The first step is to tell us anything about what you want in a cheese and we can help! If you don’t know what you want, ask us for a taste of what we like- and if you don’t like that tell us what you don’t like about it. Our goal is for you to be as excited about the cheese you are getting as we are about giving it to you.
Nadia: Pasta & Frozen
Expertise: pickle b*tch, queen mother of snacks, prepared foods whiz
What’s your ride or die snack?
Grape leaves always – actually I almost upped the order this week just to compensate for the rate at which I eat them.
Same question but cheese.
Stilton aka Stilty – because it’s perfect in every way. I can also get down with some Willoughby. It changes – it’depends what’s in the case and what’s ripe – I wanna eat cheese when it’s best.
So after two years you’re leaving us – can you summarize what this job taught you?
This job has taught me a little bit of everything. I had to learn about beer, cheese, meat, coffee, olive oil, how things are made.
Getting to talk to people who grow things that we buy in the summer was a great experience- Blue Heron and the Urban Farming Institute. It’s amazing to talk to people who are passionate about food.
All photos taken by Hillary Anderson.
Have you ever gone up to a cheese counter, picked up a hunk of cheese, and asked the cheesemonger there “What is this cheese like?” Their responses try to tell you something about the qualities of the cheese – the taste, texture, type of milk – there’s common words and truths about taste that we rely on to describe cheeses. Words that most people can identify in their mind as a particular taste, and they know whether or not they like that familiar descriptor. Of course, the type of milk – cow, goat, or sheep – is a constant. Words like nutty or sharp have a distinct taste – they seem to be divergent. However, a cheese can be both nutty and sharp at the same time. It’s a peculiar paradox.
In Madeleine L’engle’s A Wrinkle in Time, the characters end up on a planet of beasts with no eyes. They’re gray furry blobs that communicate by thoughts and feelings – they don’t have the sense of seeing. The main character Meg tries to explain things like light or sight to the creatures, and putting these concepts into words eludes her.
Essentially, all cheese has the same basic starting points. Milk. Starter cultures. This is how yogurt is made, and ricotta, and mozzarella and aged cheeses take their first steps with these ingredients. It is how they are aged, in what kind of molds, as well as the starting point of the milk, that begins to diversify the flavors and bring about aspects of different cheeses.
It really is remarkable how wide-reaching and completely different cheeses can be with the same basic starting ingredients. These variances are owed mainly to terroir – a term used to attribute a cheese’s unique flavor profile to the environment in which the animal producing the milk feeds. The environment and what they are eating translates to the milk, which translates to the cheese.
So herein lies the difficulty of describing taste. We use specific words to describe them, but there is no one common perfected language used to describe each and every cheese. This in part is due to the fact that when you eat cheese it’s not only what you’re tasting that matters – it’s the way the cheese feels in your mouth. It’s how it interacts with what you’re drinking. For example, a chalky aged goat cheese tastes even better when it’s paired with a lightly sparkling white wine or a dry chardonnay. The wine brings out the richness and fruitiness in the cheese, so that it becomes an even better experience than enjoying just the wine or cheese alone.
So acknowledging all of that, where does that leave us? Terroir of cheese can tell us a lot – if the cheese is earthy, buttery – we know that the animal must’ve been eating something that lent it those aspects. But, as an animal is a living creature, it grazes and it goes to the next pasture and finds its next meal. So day to day, their milk is changing and those multitudes are going into the artisan cheese that you pick up and ask “What is this cheese like?” We can tell you – but the best thing to do, in my opinion, is to taste.
All photos taken by Hillary Anderson.
The recent cold snap has put us here at AP in the mood for some delicious comfort food. I decided to take some of the latest local offerings from Enterprise Farm out of western Massachusetts to put together a hearty chili to warm up from the inside out. Beautiful poblano peppers and seasonal butternut squash are the stars of this cozy dish.
For the chili:
2 tbsp olive or coconut oil
1 whole red onion, chopped
3-4 cloves of garlic
3 large poblano peppers
1 large butternut squash
5 stalks celery
1 can black beans, rinsed
1 lb ground beef *
1 can crushed tomatoes
1 can tomato paste
2 tsp chili powder
1 tsp cinnamon
sour cream or crème fraiche
l’amuse signature gouda
salt, to taste
lime juice, to taste
1. Roast the poblano peppers in the oven at 425 degrees for 10-15 minutes until the skin is just starting to look blistered. Peel and cube the butternut squash into ½ inch pieces while they’re cooking.
2. De-seed the poblano peppers and chop roughly into ½ inch pieces. Chop stalks of celery.
3. Chop the onion and garlic. Throw onion into a large pot with your oil on medium heat. Stir every couple of minutes, waiting until fragrant, about 5-10 minutes. Add in the butternut squash and poblano peppers. Stir. Add in the celery.
4. Let everything cook on medium high heat for 5 minutes, stirring occasionally. Add the ground beef and brown in the pot for a couple of minutes.
5. Add the can of tomatoes, black beans, and tomato paste. Season with chili powder and cinnamon. Stir, cover and cook on medium low heat for 15-20 minutes.
6. After the chili cools, top with lime juice, sour cream, sliced avocado, salt, and for extra brownie points shred a little (or a lot) of l’amuse gouda on top!
* if you are a vegetarian or don’t want beef, another can of black beans works just as well in its place.