One of the happy consequences of a recent business trip was that I got to meet Nan Stefanik, a friend from an online community, in person. We had a delightful visit together, and toward its end Nan very generously regaled me with several products from her fantastic business, Vermont Quince.
For those of you unfamiliar with quince, it is a fruit that grows similarly to apples and pears. It is tough and spongy and cannot be eaten raw, but when cooked it is fragrant and delicious. My grandma used to make quince compote, but I haven’t seen it anywhere else, so this was a delightful discovery.
Among the creative products Nan gifted me were quince vinegar, quince mustard, quince salsa, quince paste, and two types of preserves – jelly and quince-rose preserves. All of those are delicious. I’ve used the vinegar on salads, the salsa to marinate baked tofu (mixed with Bragg’s Liquid Aminos), and the preserves on oatmeal.
On the left is a bowl of steel-cut oatmeal topped with strawberries, nuts, coconut, sunflower seeds, and little slivers of quince paste. It’s absolutely delicious.
Thank you, Nan!
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