IT’S SPRING ON TROUTMAN
Farmer’s Market Fridays (Team lunch at the brewery)
Everything’s blooming again! After what felt like the longest winter ever, open streets started back up last week, and we couldn’t have been more thrilled to swing open up our garage doors and set up the picnic tables outside. This spring & summer, you can expect to find music and food pop ups every weekend, sprinkled in with fun events like a yuzu-fest, art gallery shows (check out the Slant’d one opening this Friday!), book club, and rotating frozen amazake flavor releases. Anything you’d like to see happening here at the taproom? Let us know :) We’re always looking to expand our events program to include the community in our space!
Speaking of fun things in bloom happening in the brewery… we’re so excited to announce that we’ll be hosting the Choy Commons CSA starting in May! Here’s some more information :)
WE’RE ABOUT TO BE A CHOY COMMONS CSA PICK UP SITE!
Choy Commons is a cooperative of Asian-led farms with the intention of engaging our communities in building food sovereignty for the Northeast. We can’t wait to share their incredible (and delicious) work with all of you, and there’s still some time to sign up for your CSA share if you’d like to join in. Pickups will be held at the brewery on Thursday afternoons! (If you don’t live close, check out some of their other sites throughout the city!). You can sign up here:
A LITTLE BIT ABOUT why we’re looking forward to this CSA SO MUCH <
Cooking together has become such a joy across our team here at the brewery. What began as wanting to always have the rice cooker going in an effort to add fresh rice to our packed lunches (since we were already making so much rice for sake!), has developed into a fun and layered way to come together in community and share our passion for flavor, pairings, and fermentation on a regular basis. We now make makanai (team worker’s lunch) together most days. From Shinobu’s mapo tofu, to Matt’s hummus, Maxine’s tamagoyaki & James’ cornbread… there’s always something cooking at the brewery!
To elevate our lunches and invite everyone on our team in once a week, we began going to the Union Square Farmer’s Market on Friday mornings. The goal is for us to learn to cook with fresh, seasonal, local ingredients and incorporate our sake, mirin and sake lees (kasu) into recipes. It has also inspired us to work on making more fermentations with the ingredients we already have at the brewery, like miso, soy sauce and shoyu-koji from our koji and yuzu kosho from our kasu.
Here’s our team making miso and soy sauce together!
All that to say, you can imagine how excited we are to get to work with Choy Commons and incorporate their beautiful vegetables into our meals and beyond… We may even share a few recipes throughout the season ;)!
Who else is craving yuzu sake with this warm weather? Here’s a preview of something fun we’ll be sharing in May!
