Lately, the spark is gone. Unless you mix it up, don’t be shocked when you catch us cruising the veggie aisle.
Don’t abandon me. Why not visit Silver Lake chef Jessica Koslow? Sqirl, her new gourmet preserves label, takes advantage of SoCal’s year-round bounty, culling organic fruit from a trusted circle of local farmers.
Koslow honed her craft in kitchens in Los Angeles, Atlanta, and Melbourne, Australia. But artfully preserving is really her jam: She brews her batches in custom copper pots by Marin-based artist David Burns, and then puts them in screen-printed jars made by designer Scott Barry.
Exotic flavors like blood orange and Campari jelly and mandarinquat and yuzu marmalade will spice up even the most passionless fruit/human union.
It’s the cherry bomb.
Photo: Courtesy of Sqirl