From the Maker's Mouth : Produce Candles

We first discovered Produce Candles on a packaging design blog and knew it was perfect for our specialty food store. Like the fresh grown ingredient each scent is derived from, Produce Candle varieties change with every season.  During our celebration of all things salad-related, we thought we would check in with one of our new best-sellers and get a little insight into how these unique candles are made!

We know that Farmer’s Markets were a big inspiration for you in the development of Produce Candles, was there any other event or person that you tapped for inspiration? Farmers Markets and our experiences with the sights, sounds, and people were essentially our inspiration for Produce.  There is so much energy and life every Saturday morning here in Charleston... we tried to capture it within our candle.  We were also inspired by the feelings we had when we would return home from farmers markets. Not just purchasing but also the event of cooking with it in the home!  Buy local... eat local! 

What was the first scent you developed?  Is it still around?  I'd say the first fragrance we nailed down and really knew we felt strongly about was Kale!  Fresh, vibrant, and clean.

Are there any ingredients that you would like to recognize that maybe your/our customers don’t know you use, but are proud of?  (ie Local)  Our candles are all natural soy wax!  This wax is so much better for your home and the environment.  PLUS.. this means your candle will burn much longer and much cleaner.  70 hours plus! 

Can you give us an idea of how you develop the scents? Sure! We have a really great relationship with our fragrance oils company.  The process begins with us touching, tasting, and feeling the actual produce and brainstorming what we feel would represent our brand and each season the best.  From there we present our fragrance oil company with a list of possible fragrances.  They mix up a "rough draft" of fragrance for each and then from there it is a long road of tweaking back and forth before we feel they represent the actual crop! 

What’s your favorite thing to buy from a Farmers Market seasonally?

• Winter- Kale!  Or possibly Squash..
• Spring- Strawberries! Just before it get to hot and steamy down here in SC
• Summer- How to choose! Peaches and Blackberries I'd have to say.
• Fall- Sweet Potatoes! I'm a Southerner...

What is your most memorable meal? I'm not sure I personally have one... I do have to say one of my favorite memories from meals is eating Tomato pie from fresh tomatoes in my Grandmother's garden.  Tastes like Summer!

What’s next for your business?  Fall and Winter fragrances will release very shortly! Stay tuned! 

Recipe: Lavender Infused Berry Salad

Summer fruits are just beginning to show up at local farmers markets and what better way to celebrate than with a colorful berry salad.  I've tried a few similar recipes before, but the dressing was never sweet enough for me to counteract the tartness of the berries.  This lavender olive oil based vinaigrette seems to strike just the right balance.  This is a great salad on it's own but would also be lovely over plain greek yogurt, on top of ice cream, or even on a bed of greens tossed in the same dressing.

Many times, one ingredient makes or breaks a recipe.  In this case, the lavender olive oil from A L'Olivier is a standout.  The essential oil of fresh dried lavender from the fields of Provence is blended with delicate extra virgin olive oil for a subtle, summery flavor. Neither overwhelming nor flowery, you'll appreciate this unique oil and like myself, your mind will be racing with what other foods it will compliment.

Lavender Infused Berry Salad

• 2 tbsp A L'Olivier Lavender Infused Extra Virgin Olive Oil
• 1 tsp Richard's Pure, Raw Honey
• 1 tsp Cavalli Balsamic Condiment of Reggio Emilia
• 1 cup fresh strawberries, quartered if large
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• fresh mint leaves, to garnish

Add all berries to a large bowl. Add the oil, honey, and vinegar to a small bowl. Whisk together until completely combined. Pour the dressing over the berries and toss to coat. Garnish with fresh mint leaves and serve immediately.  Can be kept refrigerated for a day or two, depending on the ripeness of your berries.

DOWNLOAD PRINTABLE RECIPE HERE >

Recipe: The Perfect Salad & Simple Vinaigrette

May is National Salad Month and we are kicking it off with Keeley's go-to salad and vinaigrette recipe. While visiting Hot Springs, Keeley threw this salad together for us on a whim one evening.

The quality olive oil, vinegar, mustard and honey make this unassuming salad a real show stopper. It's that good. Use Keeley's vinaigrette proportions as a guide and adjust to your own taste preference.

The Perfect Salad & Simple Vinaigrette

SALAD INGREDIENTS:
• 1 bag Mixed Greens
• 1 cup cherry tomatoes, halved
• 1/2 cup gorgonzola crumbles
• 1/2 cup toasted pecans, chopped
• Black pepper & Fleur de Sel to taste

DRESSING INGREDIENTS:
• 1 tsp Edmond Fallot Dijon Mustard
• 1 tsp Richard's Pure Raw Honey
• 6 tbsp Badia a Coltibuono Extra Virgin Olive Oil
• 2 tbsp Cavalli Balsamic Condiment of Reggio Emilia

1.  Add greens, tomatoes, cheese, and pecans to a large salad bowl and set aside.
2. Add 1 tsp of dijon mustard to an empty jar.
3. Add 1 tsp of honey to the jar, and mix well with a spoon.
4. Add 6 tbsp of olive oil to the honey & mustard mixture
5. Add 2 tbsp of balsamic vinegar to the jar
6. Put a lid on the jar and SHAKE!
7. Pour dressing over salad ingredients and toss to coat
8. Add freshly ground pepper & fleur de sel to taste before serving

DOWNLOAD PRINTABLE PDF RECIPE >

Roundup: National Salad Month

May is National Salad month and at The Savory Pantry, we are celebrating with recipes and ingredients to enhance our favorite salad recipes.  With summer just around the corner, some of our favorite fruits and veggies are ripened and ready for the spotlight! We've rounded up a few of our favorite salads to share.  Stay tuned the rest of this week for original recipes and our recommendations for the best olive oils and vinegars to bring your greens to life!

Our "Store Next Door"...The Pancake Shop!

Long before The Savory Pantry was opened, The Pancake Shop attracted visitors to our block of Central Avenue in Downtown Hot Springs. These days, The Savory Pantry manages the overflow of Pancake Shop customers every weekend, when the enthusiastic crowds outnumber the seats of our restaurant!

"The Pancake Shop has been serving breakfast exclusively since 1940. As one of the oldest family-owned and operated restaurants in the state, we have a long history of cooking home-style breakfasts for our loyal family of customers."

If you find yourself visiting Hot Springs, be sure to stop by for our Southern hospitality and quite simply the best breakfast in town.  If you enjoy our house blend coffee, apple butter, sausage and Arkansas hams, walk next door to The Savory Pantry where our products are available for purchase... to stock your pantry!

Our storefront on Central Avenue in Downtown Hot Springs, Arkansas

Butter whipped each day provides the ideal texture for spreading onto our warm pancakes!

Our pancakes are the size of a plate!  We've been told that the best way to eat one is to cut a hole in the middle of the pancake, pour in the syrup and dip each bite.

Our thick cut Arkansas ham is served in generous portions.

Our house blend coffee is served as a bottomless cup. We keep refilling it until you tell us to stop!

Tina, our new manager greets you at the door!

Robert's enthusiastic service comes with a smile.

The Pancake Shop maintains an authentic atmosphere reminiscent of the early days of diner popularity...