$ 39.00
Limited Edition
Made with Fiddleheads, Ramp, wild leeks and a handcrafted scallion vinegar from F-Word Farm.
About the Sauce: Holy Fiddlehead! exclaimed Brian, after the first time tasting fiddleheads. How do you preserve the wild allium earthy flavor of ramp, fiddleheads, scallion and garlic scapes?
Craic Sauce responsibly forage and ferment local ingredients that are balanced with a blend of citrusy peppers, micro greens and a handcrafted scallion vinegar, making a truly one of a kind sauce.
Uses: Delicate flavor so it is complimentary and contrasts nicely on salads, steak, rice and vegetables. Has a bit of a briny flavor, but brings citrus and allium flavor beautifully to oysters.
Heat: 2/10 heat
Ingredients: Peppers (Shishito, Cubanelle, Hungarian Hot Wax, Datil), Shallot, Rice Wine Vinegar, Onion, F-Word Farm Scallion Vinegar, Carrot, Scallion, Garlic, Lemon Juice, Fiddleheads, Cucumber, Garlic Scapes, Ramp, Leek Microgreens, Salt, Dill, Brown Sugar, Mustard Microgreens.
Fiddleheads sourced with help from North of Boston Farm.
Interestingly, many of the core ingredients like leeks, scallions, garlic, fermented notes, and peppers are found in both Holy Fiddlehead and Kelpie.
While Holy Fiddlehead is farmed and foraged from the woods, Kelpie is harvested from the ocean. It’s a unique pairing, and since they’ll only be available together for a short time, we’ve put together a special bundle just for this occasion!
Kelpie(2 bottles) - Dive into a world of seaweed intrigue with Kelpie, our unique hot sauce inspired by the mythical shape-shifting sea monster. Craic Sauce has teamed up with Chatham Kelp to incorporate their Cape Cod kelp into this newest limited edition.
Holy Fiddlehead (2 bottles)- A limited edition hot sauce with fiddleheads, ramp, and a specialty vinegar and peppers. This bottle is packed with that wild garlicky, pickled allium flavor.
Cambridge Naturals - Cambridge
The Mushroom Shop - Somerville
Navigation Brewery - Lowell
Gormley's Cafe - Lowell
House of Hot Sauce (coming soon) - Winchester
O'Connor's Hardware - Billerica
House of Hot Sauce (coming soon) - Beverly
Assabet Co-op Market - Maynard
Dave's Fresh Pasta - Somerville
Bacco's - Boston
Applecrest Orchard Farm - Hampton, NH
Lulu's Gifts - Whittensville, MA
The Market Pantry - Worcester
Brox Farm - Dracut
Ward's Berry Farm - Sharon
The Barn Door - Pepperell
Old Mill Coffee House - Chelmsford
Crafted - Holliston
Christina's Spices - Cambridge
Dave's Fresh Pasta - Somerville
City Feed & Supply - Jamaica Plain
Pamplemousse (Coming soon) - Salem
Gormley's Cafe (Coming soon) - Lowell
This sauce begins with the first signs of spring. A few years ago, my friend Deanna took me foraging, and that’s where we source our ramps every spring, which we then ferment in a brine. We also work with Justin at North of Boston to get the freshest, crispiest fiddleheads from a New England farm, ensuring that crispy, asparagus-like, yet distinctly fiddlehead flavor.
This year, for the first time, we made our own scallion vinegar. F-Word Farm provided us with a crisp, allium-forward vinegar for the past two years, but this time, we found volunteer scallions in our pepper plot in Lowell. We fermented them into an alcohol and then converted it into the vinegar that goes into the sauce.
The final touch is our Craic pickles—featuring garlic scapes from Brox Farm, cucumbers from Farmer Daves, microgreens from Griffin Hill Farm, and peppers such as datils, shishitos, hot wax, and cubanelle, from our Mill City Grows farm plot.
We took great care in crafting this sauce, focusing on just over 400 bottles at a time, making sure we could responsibly source all ingredients. Half of this batch is available at select stores, and the other half is coming with us to markets and online.
Have questions, thoughts or want to get in touch? Drop us a line!
