Jammin’ with Kitchens for Good

By Caron Golden / Photography By Caron Golden | July 03, 2017
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Orange You Glad We Called It Marmalade on slider.

It seems like every month Kitchens for Good is announcing some new program—but this is the one I’ve been waiting for. The one founder Chuck Samuelson told me about years before he even launched Kitchens for Good.

They’re making condiments for sale to the public.

Yep, head on over to the Hillcrest Farmers Market, the Little Italy Mercato, and the North Park Farmers Market (so far) and look for the booth selling Apple of My IPA, Orange You Glad We Called It Marmalade, Spicy Garlic Dill Pickles, Garlic Dill Pickles, Drunken Mustard, Tomato Fennel Ketchup (really, a tomato jam), and La Furia—a spicy mustard made with roasted chili peppers. You can enjoy the pickles (both chips and spears), mustard, and ketchup on sliders that students enrolled in the cooking school program demo and sell as part of their apprenticeship program under the supervision of a graduate. 

I’ve tasted all—and am totally smitten. As you can see from some of the names, some products are made with beer, and Samuelson explained that they intend to partner with local breweries to create branded products for them as a way of bringing in more income for their programs. I hope you enjoy a kick of spice, too, because several are well endowed with chilis. 

The jams cost $6 a jar and the 16-ounce jars of pickles are $8.

The Apple of My IPA was the spark of the venture, Samuelson said. Years ago he was wandering around Sprouts (then Henry’s) and while looking at the apples on display thought, “Boy, I could feed a lot of people with those apples—applesauce, jelly.” Today, he added, every batch is unique because each crop of fruit and the rest of the ingredients are different.

Samuelson explained that they’re working on getting the products into stores but will continue selling at the farmers markets to create brand and program awareness—but also for customer feedback on everything from the flavors to the names of products. This will be especially important as they expand the product line. “We’d like to have at least four mustards and two to three more jam/jelly products,” Samuelson said.

Since it’s pickling season, Karl Prohaska, Kitchen’s For Good’s catering and banquet chef, gave me their recipe for the Garlic Dill Pickles. Get yourself some cucumbers and make them for your next barbecue.

KFG Garlic Dill Pickles

From Karl Prohaska, Kitchens for Good

Yield: 2, 16-ounce jars

For brine:

  • 1 pint apple cider vinegar
  • 1 pint white wine vinegar
  • 2 ounces sugar
  • 1 tablespoon fresh turmeric root (available at Specialty Produce)
  • Place in a pot and simmer for 20 minutes.
  • 1 pound pickling cucumbers
  • 2 whole garlic cloves, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 2 fronds fresh dill


  • Trim the ends of the cucumber and then slice or cut into spears.
  • Into each jars add 1 clove garlic each and half of the salt, lemon pepper, and dill. 
  • Loosely pack in the sliced or speared cucumbers.
  • Pour the hot pickle brine into the jars until the cucumbers are covered—but with a little headspace.
  • Affix the lid and allow the jars to cool on the counter for 1 hour. Then refrigerate.
  • Shake the jars slightly daily for one week to allow to cure. Then enjoy.


Article from Edible San Diego at http://ediblesandiego.ediblecommunities.com/eat/jammin-kitchens-good
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