Fridays from the Garden: Set Your World on Fire
Sugar, spice & everything nice
We LOVE spice.
So much so, that we’ve been doing it for at least 8,000 years. In fact, Archaeologists have found Chile Pepper residue in cooking tools and pottery in sites like the Valley of Tehuacán in Mexico, which predates the domestication of many crops AND written language. Its re
asoning is simple: it gives us a natural high. The burning sensation releases endorphins and dopamine, and oh boy does it feel good.
This week we are finally releasing a spicy little set we made for Summer. And it sure is HOT. Tucked inside we have three of our greatest hits — Olive Oil, Honey, and Salsa Macha — infused with the holy grail of heat: Guajillo Chiles. They were grown by the ladies at Boonville Barn Collective, who harvested a breathtaking batch of organic Chiles this past November and de-stemed each by hand. They then ground the Chile twice to end up with a really fine powder, and the flavor is some sort of mystical hot spell.
