Fishtown Pickle Project’s chef Mike Sicinski and dietitian Niki Toscani are ready to introduce their newest items to their product line, and this time it’s in collaboration with a local grocer and farmer.
In collaboration with Vincent Finazzo’s Riverwards Produce, Fishtown Pickle Project is introducing two varieties of “Hot Berry Jam,” which are now for sale in 4-ounce jars on their website, and are also available at Riverwards Produce in Fishtown and Old City. A portion of proceeds from sales of both jams will benefit the LGBTQ Attic Youth Center.
Finazzo donated local strawberries from Shoemakersville, PA’s Taproot Farm, for the collaboration and helped source local blueberries from Marcello Giordano’s Giordano Garden Farms in Hammonton, New Jersey.
Sicinski fermented the local berries for several days and then pickled them with red hot finger peppers, red bell peppers, kosher salt, sugar, fruit pectin and white vinegar. The blueberry jam also contains lemon and basil.
“We got this idea after talking with Vincent (Finazzo) about what we could do with his produce, and felt inspired to feature berries, which were in abundance this season. Mike came up with something pickle-centric that doesn’t include our usual cucumber pickles,” Toscani said. “We couldn’t be more excited about to diversify our line with this fermented item, and can’t wait for everyone to try it. Both jam varieties are so unique and delicious, and can be enjoyed on toast, with crackers, worked into desserts or just to enjoyed with a spoon. It’s one of my favorite items that we’ve ever created.”
Fishtown Pickle Project was created by Sicinski and Toscani in 2018 after gifting handcrafted pickles to their wedding guests. Their small-batch fare is purposefully crafted using all-natural ingredients and bold flavors, sourcing cucumbers and other produce from local farms, like Muzzarelli Farms in Vineland, New Jersey. Learn more by visiting http://fishtownpickles.com.
