Divine Inspiration

The Collective has been lucky enough to prep a few jars in the kitchen of Greenpoint's Lutheran Church of the Messiah. Many thanks to Pastor Griffin Thomas for loaning us this beautiful, stained-glass sunlight dappled space!

Greenpoint Food Market Returns This Saturday

Taste our Chutneys at TASTE OF WILLIAMSBURG/GREENPOINT

The DP Chutney Collective will be sampling and selling our chutneys and spicy condiments (including the return of Spiced Pickled Cantaloupe) at May 16th's benefit event for the Northside Town Hall - Taste of Williamsburg/Greenpoint. Most of our favorite restaurants will be participating and the menus (click here for a sample of what's being offered) sound mouthwatering. $35 buys a ticket for a good cause and food and drink from dozens of North Brooklyn's finest eateries, but the outside gourmet provisions market will be free and open to all and that's where you'll find us! So stop by . . . rain or shine.

A Great Day at the Brooklyn Lyceum

The usual heartfelt Thanks to all who visited The D P Chutney Collective today at Park Slope's Brooklyn Lyceum Spring Food and Craft Fair. As always we loved meeting myriad chutney fans and chatting with all those lovers of the sweet and spicy! Our Curried Peach Chutney sold out in record time, soon followed by Middle Eastern Zucchini Relish, Plum Ketchup and our youngest child, Shropshire Apple Chutney.

We'll be appearing (One Night Only extravanganzas!) at NYC markets throughout May so check by here soon for further locations and hours.

xoxo,
The Collective

p.s. And how many of you who braved the heat fell in love with Saturday's offering of Honey Heat Sauce from Cheshire Canning?

Tuckaway Downs Grand Opening Weekend

All our Southern chutney fans should head over to Tuckaway Downs this weekend for their Grand Opening extravaganza on Saturday, May 1 (7 - 9:30PM). Live entertainment and snacks (and D P Chutney collective samples and jars for sale!) are but a few of the many draws to this alluring, whimsically-inclined gift shop, nestled in a "little crooked cottage" on a Sandy Springs sidestreet. Browse their Facebook page online if you can't be there in person and definitely add TD to your list of future shopping destinations.

Everything You Ever Wanted to Know: The Collective Gets Interviewed

For an in-depth, Up Close and Personal look at The DP Chutney Collective, head over to the Greenpoint Food Market website and read our featured interview in the market's popular Vendor Blender series. The Collective answers loads of FAQs and explains in detail the inspirations fueling our line of chutneys and condiments.

Upstairs, Downstairs . . . Another Masterpiece Theatre Classic

We're getting all sentimental. The DP Chutney Collective is tossing one out to all you Anglophiles hungering for a true British chutney in the classic mode. Announcing . . . Shropshire Apple Chutney. New York State apples stewed for hours with UK-imported malt vinegar, sultanas, organic onions, Fair Trade brown sugar and loads of spices add up to a Merchant-Ivory wet dream. The only thing The Collective is missing in authenticity is constant stirring by Helen Bonhem-Carter!

Straight outta Kent, this medley of flavors is sure to delight those seeking sweet and tart. Essential to all your Ploughman's Lunches and Spring picnics, store a jar away in the hamper and see the guests drool over this thick, dark and luscious creation. Serve with ham sandwiches, cheese boards, rotisserie chickens and cold meatloaf. Just to name a few of your 1000 options.

Spice Up Your Next Sandwich with Chutney (of course)

A rainy and gloomy Sunday just cries out for the comfort of a hot cup of tea and afternoon snack. When faced with dreary weather, your taste buds need that extra pop of flavor, so slather a tablespoon of chutney over some toasted bread and get creative with the fillings.

Inspired by a recent creation of Sandwich Friend (ham tea sandwiches spread with The Collective's peach chutney), we created a quick bite from slices of whole-wheat sourdough, shaved turkey and sliced Gouda, topped with The Collective's new Curried Peach Chutney. We spiked this touchdown of a mini-meal with our own Southern-Style Hot and Spicy Pickled Okra (appearing soon in local markets and stores). Be sure to include a side of extra chutney for predicted compulsive dipping.

Brooklyn Lyceum Spring Food & Craft Market

Stop by and say Hi to The D P Chutney Collective Sunday May 2, 2010 at the sure-to-be superb Lyceum Spring Food & Craft Market. For one day only we'll be slinging chutney jars (and plenty of samples) from 11AM - 7PM in the 4000 sq. ft renovated public baths building. Why not come early and grab chutney to accompany your bread and cheese picnic in nearby Prospect Park? Plus, rumor has it The Collective may be introducing our newest baby to the adoring crowds . . . southern style Spicy Pickled Okra.

We'll be around on Saturday as well, not selling chutneys but helping out our friends at Cheshire Canning, so plan on visiting both days. Vendor selection will change a bit and admission is free!

Brooklyn Lyceum is located at:
227 4th Avenue in Park Slope, Brooklyn, NY 11215
between Union and President Streets.
R train to Union Street - right atop the station!
15 minutes from Manhattan.

Love & Marriage: A Chutney and Cheese Primer

Chutneys are a graceful yet bold addition to all cheese plates and platters, and at the moment we're about pairing bleu cheeses such as Roquefort, Maytag Blue or Gorgonzola with The Collective's Blueberry Chutney (above photo). The sweet and earthy notes of stewed blueberries, onions and spices marry perfectly with the salty, astringent bite of moldy cheeses. Truly for us, a union made in heaven. If serving after a main course may we suggest a glass of port or good quality Madeira wine to accompany this most sophisticated dessert?

Below are a few further suggestions for cheese and D P Collective chutney combos:


Blueberry Chutney
Roquefort, Gorgonzola, Maytag Blue, Brie, Camembert, St. Andre, Taleggio

Spice Route Citrus Chutney
Aged Provolone, aged and dry Gouda, Parmesan Reggiano, Romano, Asiago

Pear Cardamom Chutney
All bleu cheeses, sharp Cheddar, Gruyere

Apricot and Red Pepper Chutney
Sharp and aged Cheddars, dry Gouda, dry Provolone, triple cream cheeses like Brie or St. Andre

Date From Hell Chutney
Any sharp or strong-flavored cheese, Manchego

Sweet Tomato Chutney with Black Mustard Seeds
Irish Farmhouse Cheddar grilled cheese sandwiches, Gouda

Tomatillo Conserves
Ricotta Salata, quesos Mexicanos such as Anejo, Cotija

Salty, Crunky, Swaggerific New Labels

Weightlifting Fanatic. (Vitamin) Pillhead. Connoisseur of Italian Sword & Sandals cinema. Graphic/web designer Octavio Fenech may be known for all these distinctions but his true raison d'etre is the eyepopping visuals he produces on a daily basis. Go to his website SurfaceImage to see lots of examples from his (mostly older) internet and multimedia portfolio, and right now swoon over the spankin' new jar labels Octavio pimped out for The Collective . . . soon to grace a pantry or fridge near you.

Join Jamie's Revolution

Caring about people begins with caring about what they put in their mouths. At The D P Chutney Collective we passionately believe in wholesome, natural food and its overwhelming importance in creating healthy and happy lives. You do too as a fan of The Collective's all-natural condiments crafted from the freshest produce (from local, sustainable farms whenever possible).

We're supporting, through volunteer work and grassroots campaigning, Jamie Oliver's Food Revolution USA, the chef's personal mission to bring real, honest and better food into every school and home in America. Lend your voice and signature to this essential cause by learning more at the website.

Current Product List

The Collective has a slew of upcoming festivals and food fairs dotting our calendar through Summer 2010, but all products can be ordered by simply contacting us through the link in the left column of this page. A few jars are available on our Etsy site as well. So without further ado, The D P Chutney Collective's Spring 2010 collection:

Sweet Tomato Chutney with Black Mustard Seeds
Tomatillo Conserves
Plum Ketchup
Middle Eastern Zucchini Relish with Sumac
Spice Route Citrus Chutney
Blueberry Chutney
Pear Cardamom Chutney
Apricot and Red Pepper Chutney
Gingered Raisin Chutney
Date From Hell Chutney
Spiced Pickled Cantaloupe
Hot Peach Chutney

More Fun at the Greenpoint Food Market

Sunny skies and warm weather brought seasonal revelers out in droves to last week's Greenpoint Food Market, breaking attendance records and sampling the best handmade gourmet provisions Brooklyn has to offer. At The Collective we love more than anything the chance to meet and greet new friends. We especially love getting feedback on our products and learning how you use them at home! Our three new items were a huge hit and sold out. Thanks for trying - and loving - Plum Ketchup, Spice Route Citrus Chutney and Middle Eastern Zucchini Relish.

Two other highlights for The Collective included the GFM debut of our compadres at Cheshire Canning (check out their multi-purpose Honey Heat sauce and just try to find a way not to use it) and the employment of our Spiced Peach Chutney on fellow vendor Sandwich Friend's sublime tea sandwiches.

The Greenpoint Food Market Awakens to Spring

PRODUCT LIST FOR APRIL 10 GFM

Spice Route Citrus Chutney (new!)
Plum Ketchup (new!)
Middle Eastern Zucchini Relish with Sumac (new!)
Sweet Tomato Chutney with Black Mustard Seeds
Tomatillo Conserves
Apricot and Roasted Red Pepper Chutney
Blueberry Chutney
Date From Hell Chutney
Pear Cardamom Chutney (only a few jars left!)

Tropical Trend Alert

While NYC trend forecasters are falling over themselves in blogs, magazines and atop soapboxes (i.e. bar stools) predicting the Tiki Craze to soon land on our Eastern shores, The Collective is kinda hoping these forward glancing folks just might be right. Not that we don't love the low lighting, clandestine vibe and all that dark liquor of the current faux-Speakeasy invasion but it's time perhaps to reference another era of vintage cocktails (and maybe one not, um, so associated with the great Depression and American Dust bowl). Who doesn't love - even if with feigned guilt - umbrella drinks and the 40's/50's glamor of the Polynesian sort?

On the road to Bali be sure to channel Dorothy Lamour and grass A-lines with The D P Chutney Collective's festively retro Green Papaya Chutney, equally at home in Old Ceylon or Bora Bora. The Collective provides below a South Seas-inspired entree recipe featuring our latest condiment and encourages you to throw, in the spirit of the times, a backyard lua or island-themed picnic. Hawaiian Chicken will be a hit at either.

HAWAIIAN CHICKEN WITH GREEN PAPAYA RICE

Feel free to substitute chicken with thin pork cutlets or fish fillets. Good with stir-fried broccoli or a watercress salad. And don't forget to mix up a Mai Tai for the chef prior to preparing.

Mix about 1/2 cup each ketchup and red wine vinegar in a large bowl. Add a tablespoon of brown sugar, 1 cup of chopped pineapple and juices and 1 heaping teaspoon of cayenne pepper. Now season to taste with salt, black pepper and soy sauce - you must use all three for a layered, richer flavor. Add thin chicken cutlets (or fish or pork) to the bowl, cover and marinate in the fridge overnight.

Remove cutlets from marinade and place on an oiled baking sheet. Top with thinly sliced onions and green bell peppers and bake for about 10 minutes in an oven preheated to 400 degrees. Remove from oven, baste liberally with remaining marinade and pop in broiler for 5 minutes until just browning on edges.

Serve with Green Papaya Rice. Here's how: About 30 minutes before putting chicken in the oven, place in a saucepan: 1 cup brown rice, 2 cups vegetable or chicken stock, 1 T. soy sauce and heaping T. or two of The Collective's Green Papaya Chutney. Bring to a boil, reduce heat to very low and simmer for about 45 minutes or until rice is free from liquid. Let sit for 5 minutes, fluff gently with a fork and serve hot.

We Will Release No Chutney Before Its Time

The D P Chutney Collective tirelessly toils to craft new products meeting the demanding standards of taste and ingredients quality you've grown to love. We're uber excited over the newest addition to our family - Old Ceylon Green Papaya Chutney - but you'll just have to cool your heels a bit longer before sampling.

This complex, heady melange of green papaya, lime zest, fresh ginger shards and colorful chilies, all stewed in a sweet coriander seed syrup, needs to mature "in jar" for a few weeks, and then, through the magic of kitchen alchemy, develops flavors both intensified and even more balanced. Hopefully we'll have a few to share at the upcoming Greenpoint Food Market on April 10 but we'll most definitely be uncorking in quantity during Carroll Gardens' May 31 Parked extravaganza at Brooklyn Yard. Check back soon on the progress of our "sleeping" beauties. Now let's let them get some rest.

Suggestions for use: all Caribbean and Thai dishes, fish of any type or preparation, mixed with cottage cheese for a retro salad. This chutney also pairs very well with chilled white wine: Sancerre, Pouilly Fume, Riesling, Gewurztraminer, Sauvignon Blanc.

Scones for your Chutney

Did you know chutneys and relishes are near-perfect, and in some instances sublime, partners in marriage with baked goods? Almost any of our chutneys add zest and exotic appeal to either store-bought or homemade rolls, biscuits and savoury quick breads. We recently tore through a batch of hot scones slathered with Vermont Butter & Cheese Creamery's sea-salt flecked butter and thick dollops of The Collective's Apricot and Roasted Red Pepper Chutney (a slightly smokier twist on our standard apricot/pepper blend). Below is a recipe for baked treats we're proud to spread our products upon.

MARJORAM AND BLACK PEPPER SCONES

2 cups all-purpose flour / 2 t. sugar / 1 T. baking powder / 3 T. chopped fresh marjoram (if using dried, reduce the amount to 2 T.) / 1 T. freshly ground black pepper / 1 stick of butter at room temperature / 1 large egg / 3/4 cup milk / extra flour for kneading the dough / coarse ground sea or kosher salt crystals

• Preheat your oven to 450 degrees and lightly butter a baking sheet.
• Sift the flour, sugar and baking powder into a large mixing bowl. Cut in the butter until the mix is crumbly.
• In another, smaller bowl beat the egg with the milk, then add to the flour mixture. Add the marjoram and pepper and stir to make a "wet" dough.
• Turn the dough onto a floured surface - and with well-dusted hands - knead the dough for about 10 turns.
• Divide the dough into golfball-sized pieces and arrange on the baking sheet. The pieces should not touch each other. Flatten each ball to the thickness of about 1/2 inch.
• Bake for 12 to 15 minutes. The scones should be barely golden on top.
• Sprinkle with coarse grain salt while still hot.
  

These are best eaten right away but also nice at room temperature with aperitifs, spread with softened butter and of course, your favorite D P Collective chutney.

The Collective Shows Our Shelfish Side

If you're in the area on April 3, please stop by the Greenpoint Public Library and show your support for continued, vital funding (no budget cuts please, Emperor Bloomberg) and help out yourself with a purchase at the branch's semi-annual Bake and Book Sale. The D P Chutney Collective will be donating jars for sale so be sure to snag some superior condiments for a great cause. (Not to mention at one-time only bargain rates!) Your tastebuds and the 2,000,000+ users of Brooklyn's branch libraries will thank you.

Greenpoint Public Library
107 Norman Ave at Leonard Street
718/349-8504

More info on the Brooklyn Public Library's campaign to hold on to precious funding can be found here.

New Product Alerts !

PLUM KETCHUP

Did you know the original ketchup recipe had a centuries-old Chinese pedigree and was blended from various varieties of pickled fish? British sailors in the 18th century brought this unique (and we imagine rather smelly) concoction home to the U.K. and eventually re-gifted it to the West as a tomato-based, sweet and tangy condiment.

Historical research reveals more than a dozen variations popular in Colonial America, including Green Tomato, Mushroom and Green Pepper ketchups. The Collective merged these bold examples with a new take on the perennial throwaway Chinese take-out packet of syrupy, bland "Duck Sauce" and ended up with Plum Ketchup.

Sweet, slighty tart and spiced with nutmeg, cloves, garlic and malt vinegar, this is the ultimate French fry accessory, and equally luscious on beef or soy dogs, hamburgers and their veggie counterparts. But Plum Ketchup is a bit too fancy to be confined to "everyday use" and should also be basted on turkeys and roast chickens or spoon-brushed across plates (drizzling is too 80s, too Patrick Batemen, no?) as a "chef's sauce".

MIDDLE EASTERN ZUCCHINI RELISH

Based upon a treasured family recipe from a Madison, WI home gardener friend of the Collective, our Middle Eastern Zucchini Relish draws inspiration from the exotic desert spice - sumac. (No, not the poisonous variety!) Used everywhere from Turkey to Iran (and pretty much nowhere else) sumac is harvested and produced from dried red berries of the plant itself and lends a tangy, vaguely citrus note and rich purple shade to many Mid-East dishes.

We've liberally added the intriguing spice to fresh zucchini and organic Roma tomatoes, along with nutmeg, cloves, chili flakes, fresh green chilies and onions, to bring you a deep fuchsia relish fit for a sultan. A great addition to stews and sauces, this relish happily garnishes all grilled and roasted meats and veggies. Try it with sliced turkey or provolone cheese and lettuce in your next awe-inspiring wrap sandwich and watch your co-workers swoon at lunchtime.

SPICE ROUTE CITRUS CHUTNEY

Call it Major D.P.'s Chutney if you like. Our Spice Route Citrus Chutney bears the most resemblance to the classic, mass-produced Anglo-Indian mixtures available worldwide, but the Collective's version stresses only the highest quality fruits (organic limes, lemons and Valencia oranges) and spices (mace, nutmeg, cloves, cinnamon from traceable, renown suppliers and sources).

Thick, dark and foreboding (who couldn't love that?) from a sweetening mix of dark brown sugar and organic blackstrap molasses, Spice Route Citrus Chutney also packs a powerful tang courtesy of its namesake ingredients. It's dark and rich from the unsulphured molasses and brown sugar which balance the tart and sour goodness and antioxidant value of whole citrus fruit (yup, we use it all . . . citrus flesh, zest, skin, pith, you name it).

Place a dollop anywhere and everywhere . . . crowning a baked potato, atop an omelet, on buttered bread or toast or behind your ear (yes, it smells that good).

The D P Chutney Collective loves this quick fix for unexpected cocktail guests: mix 1/3 cup of our chutney with 2/3 cup of regular or low-fat, softened cream cheese and use as a spread for rice crackers or stuff into hollowed out cherry tomatoes.

Another Great Showing at the Greenpoint Food Market

We love hawking our products at the Greenpoint Food Market, surrounded by so many creative chefs and food producers. Best of all is meeting our many new friends of the Chutney Collective. Thanks to all who came and sampled and took home jars. We'll be back next month with plenty of condiments including our Tomatillo Conserves and Sweet Tomato and Black Mustard Seed Chutney, both of which sold out last week in record-breaking time!

Presenting Our Newest Arrivals

Among the latest condiment offerings from The D P Chutney Collective are the following February 2010 Debuts:

Spiced Pickled Cantaloupe

Sweet, ripe melon is "pickled" in a tangy syrup brimming with cloves, cinnamon and allspice berries. These exotic morsels never met a pork chop they didn't love, but are equally toothsome with black bean soup. Or blow your tastebuds' mind during the cocktail hour by wrapping a small slice of Prosciutto di Parma around each piece and nestling next to chunked, aged Parmigiano Reggiano! The Collective tosses the melon with red onions, sunflower seeds and escarole leaves for a refreshing winter salad.

Apricot and Red Pepper Chutney

Chocked full of organic apricots (non-sulphured, natch), juicy bell peppers, upstate Honeycrisp apples and organic golden raisins, try this complex chutney in the nifty and cinchy recipe below or in any variety of sauces, marinades, dips or salad dressings. Elevates shrimp cocktail to the level of the sublime!

Pear and Coriander Seed Gastrique

Wow your Valentine by spoon-brushing this elegant sweet and sour sauce across the plates of that special dinner. Complements any meat, poultry or fish and, although we haven't tried it, may even work with broiled tempeh! Sophisticated flavor and texture (some have called it "the sheen of chartreuse velvet") arise from the slow simmering of NYS Anjou pears with champagne vinegar and coriander seeds followed by triple straining.

Blueberry Chutney

What's not to crave about a combo of organic Maine blueberries, aged Balsamic vinegar, brown sugar, sweet onions, cloves and toasted anise seeds? Blueberry Chutney loves venison, roast chicken, blintzes, French toast, waffles, whole wheat pancakes and long walks on the beach.

Tomatillo Conserves

See recipe below utilizing this versatile, sweet/tart condiment. Your taco's new best friend.

Date From Hell Chutney

An extra-thick and rich chutney perfect for winter's heartier appetites. Sweetened with just a touch of sugar but luscious from Medjool dates and warm spices like nutmeg and mace. As the playful name implies it's spicy too! Superb with falafel, hummus, lamb, kielbasa and Italian sausages, Stilton and cheddar cheeses.

Onion and Cabernet Jam

The Collective uses NYS organic onions and oaky Cab Sav from Greene County's Applewood Winery to craft a sophisticated condiment perfect for burgers, classy hot dogs, meatloaf, soups, potato pancakes, pierogis and bruschetta.

Pear Cardamom Chutney with Red Chilies

The exotic flavor of green and white cardamom pods permeates this dense and chunky chutney with a texture akin to a relish. Use anytime you need some sweet heat.

Visit us this Saturday at the Greenpoint Food Market

Apricot Glazed Shrimp

Organic dried apricots, organic golden raisins, Honeycrisp apples from Rome, NY and sweet red bell peppers are but a few of the flavor components in The Collective's Apricot and Red Pepper Chutney.

Glazed jumbo shrimp skewered with pineapple.


APRICOT GLAZED SHRIMP

A sweet and savory and spicy star of the show! Or at least the scene-stealing headliner at your next dinner party. Serve this impressive yet mind-numbingly easy entree with Jasmine rice or sesame noodles and stir-fried baby bok choy.

1 1/2 lbs. shelled and cleaned shrimp (tails left on) / 1/2 jar The D P Chutney Collective's Apricot and Red Pepper Chutney / 3-4 T. butter (you could substitute olive oil if desired) /kosher salt and fresh ground black pepper to taste / 1 pineapple, peeled and cored and cubed

1. Melt butter or oil with chutney in a saucepan over low heat. Mix well.
2. Toss shrimp with chutney mixture.
3. Marinate at room temperature for 30 minutes.
4. Thread shrimp and pineapple chunks onto skewers. Season with salt and black pepper.
   
5. Place skewers on large baking sheet and broil for 2 minutes. Turn and broil another 2 minutes. Be very careful to not burn. Check for doneness and cook a minute or 2 longer if required. Do not overcook shrimp.
6. Serve hot. Garnish as you wish with chopped scallions, cilantro or mint sprigs or diced red onion.
7. Collect praise from guests graciously.
   

Chickpea Burgers with Tomatillo Conserves

The D P Chutney Collective's Tomatillo Conserves are a sweet/spicy/tangy corner of condiment heaven - slow-roasted tomatilloes are stewed with onions, spices, vinegar, lemon and lime juices, cane sugar and two varieties of fresh green chilies to create a thick relish-style conserve perfect for crowning tacos, enchiladas, nachos and even hotdogs of all variety.

Serve the chickpea burgers below with rice and a salad for a hearty and healthy vegetarian dinner, or slide a patty between a toasted bun slathered with plenty of Tomatillo Conserves and dressed with onion and tomato. We also like them tucked into whole wheat pita pockets and drizzled with the conserves and sour cream.

CHICKPEA BURGERS

1 can low-sodium chickpeas, rinsed and drained and mashed well ( a food processor makes this a cinch but is not required) / 1 4-oz. can fire-roasted green chilies (Trader Joe's brand is great) / 1 clove garlic, minced / 3/4 cup unseasoned bread crumbs / 1 egg, beaten / 1 T. chili powder / 1 t. ground cumin / 1 t. oregano leaves (more if using fresh herb) / 1 t. cayenne pepper / salt and pepper to taste / The D P Chutney Collective's Tomatillo Conserves

1. Combine all ingredients in a large bowl and mix well. Refrigerate for at least 1/2 hour, preferably 1-2. The mixture should be very thick and stiff with no liquid.
2. Heat 2 T. of olive oil over a medium-low flame. When the oil is quite hot, shape mixture into patties and add to pan.
   
3. Fry for 4 minutes then carefully flip and cook for an additional 4-5 minutes.
4. Serve hot topped with Tomatillo Conserves.
   

After a Glittering December Debut, We're Back at the GFM Feb. 13 2010

Especial December holiday limited-edition treats from the Collective included Egyptian Pink Turnip Pickles.

Your New Favorite Cocktail Snack: Chutney Roasted Peanuts (re-appearing in a limited edition, small batch in March 2010)

The Two Jens take a shift at the D P Chutney Collective table at December's GFM

Both Jorge Manahan and puppy Lucy Lazzaro perform tricks for free chutney samples!

chutneys clockwise from top right: Apricot and Red Pepper, Blueberry and Pear and Cardamom with Red Chilies

Many thanks to all who came out in snowy weather in December to the last Greenpoint Food Market and fell in love with our chutneys and condiments. We love you right back, you People of Good Taste!

This time around we'll be offering a few new creations which have scored aces with taste testers, including Spiced Pickled Cantaloupe ( a new must-have with Berkshire pork chops, pierogies or spicy Thai takeout), Apricot and Red Pepper Chutney and the perfect taco co-star, our sweet and tangy Tomatillo Conserves.

The next Greenpoint Food Market kicks off from 12-5PM on Feb. 13, 2010 at Church of Messiah, 129 Russell Street (between Driggs and Nassau Avenues across from McGorlick Park) in Greenpoint, Brooklyn. Visit their website for more details including a complete list of the many and varied vendors on this most delicious of rosters.