Tasting Counter, the paid tasting menu restaurant in Somerville, sells its homemade preserves, sauces and vinegars that chefs use in the restaurant under the TC Market label. Many ingredients are sourced from all over New England. Among the choices are jars of Very Berry, which are bursting with ripe, juicy summer berries, a joy in the dead of winter. “They’ve been kept in the summer so you can enjoy them all year round,” says co-owner and chef Peter Ungár. Other canned plums or strawberries are created from lacto-fermented fruit and mixed with fresh fruit. What emerges is a complex jam with layers of salt and sweet. The other offerings are lacto-fermented finishing sauces, a time-consuming endeavor. “The fermentation process develops slowly over three months,” says Ungár. Even a tablespoon or two adds depth of flavor to an everyday dish. One choice, Green Pea Miso, is produced with organic spring green peas and imparts an earthy, herbal flavor to soups, dressings or sauces. Another, Shio Koji, a complex paste made from fermenting shio koji rice, can bring a kind of umami to a sauce and a subtle sweetness. Use it like you would soy sauce or miso. Staples like candied lemons, craft beer vinegar, a vinegar made from apple cider, and tangy, smoky hot sauces are also on offer. “These are a trick up your sleeve when cooking,” says Ungár. The line is available at the Tasting Counter, 14 Tyler St., Somerville, 617-299-6362, or visit tastingcounter.com/TCMarket. Products are also sold at Cambridge Naturals, 23 White St., Cambridge, 617-492-4452, and 92 Guest St., Brighton, 617-208-8881; Formaggio Kitchen, 358 Huron Ave., Cambridge, 617-354-4750; and Bacco’s Wine + Cheese, 31 St. James Ave., Boston, 617-574-1751.
Ann Trieger Kurland can be contacted at email@example.com.