Here is a curated list of our favorite gift ideas for this year's holiday season! All items are subject to availability.

Blue Velvet Whole Bean Coffee - $14.95

A deep, chocolatey blend of Indian Monsooned Malabar and Ethiopia Amaro Gayo (natural) that has almost no acidity whatsoever. This is the maltiest, smoothest, most decadent coffee blend offered by No. 6 Depot Roasters.

Why we love it: This coffee in hand-roasted in the Berkshires on a vintage German-built roasting machine!

Sparkle Syrup *Limited Release* - $18.95

Pour it on your pancakes or French toast for a shimmery breakfast. Slice up some apples and dip them in it for a shiny afternoon treat. Make a homemade maple lemonade and stir in some sparkly sweetness. Or add a spoonful to your favorite cocktail for a little razzle dazzle in your drink.

Why we love it: Make any day a special occasion with some unexpected sparkle! This product is a limited release and is expected to sell out early.

N°9 Folding Oyster Knife - $19.95

Opinel’s Folding Oyster knife is carefully designed with a centered tip to facilitate easy opening of oysters. It’s padouk wood handle is ergonomic and is resistant to swelling in humid environments. Opinel has been making beautiful, high-quality folding knives in France since 1890!

Why we love it: The blade folds neatly away storage making it perfect for boats, pockets and other tight spaces.

Star Wars Cookie Cutter Set - $23.95

Fulfill your destiny every time you bake with these special edition Star Wars cookie cutters. Set includes four designs featuring C-3PO™, Darth Vader™, a stormtrooper and Jedi Master Yoda™.

Why we love it: Making Star Wars cookies is a fun activity for the whole family!

Winter Wonderland Stemless Wine Tumblers, Set of 2 - $29.95

These charming glasses feature silver stars, evergreen trees, and enchanted deer. The glossy black and silver paint is fired onto the glass making it strong while holding its shine and color even after dishwashing.

Why we love it: These glasses are generously sized at 16.5oz and can go in the dishwasher for easy clean up.

Vanilla Baker’s Box – 32.95

This 3-pack contains three (2-ounce) bottles of premium vanilla extract. Madagascar in Vodka, Mexican in KY Bourbon and Indonesian in Cane Rum. Recipes are included inside the box!

Why we love it: Indulgent single-origin vanillas take baked goods, coffee, and more to the next level.

EZPZ First Foods Set - $34.95

With the First Foods Set ezpz provides all of the developmental tools you need to set baby up for mealtime milestones + success! Set includes 1 Tiny Cup, 2 Tiny Spoons and 1 Tiny Bowl. 100% Silicone

Why we love it: This set is BPA, BPS, PVS, phthalate and latex free. Dishwasher safe and built to last, it’s sure to become a favorite!

Microgreens Starter Kit $39.95

The Starter Kit includes a reusable grow tray, easy growing instructions, and 3 Seed Quilts. These kits couldn’t be simpler to use - just add water, place in a sunny window, and let the seed quilts do their magic!

Why we love it: Know that even if produce becomes scarce, you have super nutritious, fresh, greens at your fingertips!

Chilean Lapis Lazuli Bottle Stopper $49.95

Hand-carved, semi-precious Lapis Lazuli tops a sleek, stainless steel wine stopper. Each stone is unique!

Why we love it: Karen handpicked each one of these stunning stoppers on a trip to Chile.

Emile Henri Chicken Roaster – $64.95

This vertical roaster is great for cooking chicken and other poultry in the oven or on the grill.  The roaster ensures meat is evenly cooked and moist inside, browned and crispy outside.  It's perfect for one-pan meals - just add favorite veggies to the base of the roaster and enjoy the fusion of flavors. Add a jar of Spicewalla Poultry Rub for a perfect gift!

Why we love it: This roaster is perfectly sized for a downsized holiday dinner and it’s dishwasher safe!

18 Pack Spicewalla Kitchen Essentials - $89.95

Give the gift of fresh spices and flavorful food! Whether you're looking to give a gift to someone just getting their feet wet in the kitchen, or to the veteran chef who needs a pantry refresh, this collection is sure to have everything they'll want in a starter spice kit. This selection of colorful 3 oz tins contains Cumin Seeds, Kashmiri Chilli Powder, Granulated Garlic, Granulated Onion, Dark Chilli Powder, Ground Mustard, Crushed Red Pepper, Smoked Paprika, Green Cardamom Powder, Cinnamon Powder, Ground Cloves, Ground Turmeric, Coriander Seed, Crushed Oregano, Rosemary Leaves, Herbs de Provence, Fennel Seed & Ground Ginger.

Why we love it: Featured in Oprah's Favorite Things of 2019 and Highly recommended by Bon Appetit, this is a must-have item!

10" Cast Iron Skillet - $125.00

The Field Brothers designed their award-winning skillet after their favorite vintage pan, once owned by their grandmother. It is pre-seasoned, USA-made, and compatible with all cooktops including electric, gas range, and induction, in addition to ovens and fire pits. 

Why we love it: This cast iron pan is about 40% lighter than most pans on the market so you can cook dinner without weight lifting! 

*All items subject to availability.

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!

Soupe au Pistou

Recipe and photography by Christopher Kimball's Milk Street

Ingredients

8 oz dried pinto beans

kosher salt and ground black pepper

1 pint cherry tomatoes

1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced

1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled

2 bay leaves

1 teaspoon dried thyme

1 oz fresh basil

1 oz parmesan, roughly chopped

3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)

2 tablespoons pine nuts

4 oz small pasta, such as elbows

1 medium carrot, peeled and chopped into 1/2 inch pieces

1 small zucchini, chopped into 1/2 inch pieces 

Directions

In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.

Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.

Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.

In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.

To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.

Recipe and photography courtesy of Christopher Kimball's Milk Street

With our favorite holiday season right around the corner, we're preparing with this warm and cozy Apple Spiced Hot Toddy recipe! The combination of honey, cinnamon, brandy and our Mulled Cider Whole Fruit Vinegar creates the perfect fall evening.

Recipe courtesy of The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus

Ingredients

Directions

Pour the honey, vinegar, and brandy in a large mug. Stir and combine ingredients. Top with almost boiling water and stir again to ensure the honey is melted. Add the cinnamon stick.

Giving this recipe a try? Enjoy a kickstart to cozy weather with 20% off all sizes of our Mulled Cider!

One thing we here at Port Plums are passionate about is cooking and the top-notch, authentic ingredients that build the true experience behind a meal. That’s why we partner with artisanal vendors that provide us with high quality and nurturing foods, such as Fork on a Road.

Fork on a Road was founded on the basis of eating local, fresh, and in season. “What happens when you do that is you’re buying something hyperlocal that is growing right around you and is seasonal…which means the food’s ability to nourish you is at its peak,” explains Suman Shah, founder of Fork on a Road. 

Suman Shah, Founder

Suman curates a unique selection of spice blends and meal kits that work together to bring the ultimate flavors to your taste buds. Some of her meal kits include the Five Lentil Dal and the Stone Fruit & Heirloom Tomato Tabouli. Examples of some of her spices are the turmeric blend called Grandma’s Gold, and the Chai Masala.

After hosting live cooking demos at farmers' markets and teaching cooking classes for a few years, her business quickly began to develop, as a high demand for her spice blends grew. Now, she hosts various cooking classes, offers an assortment of recipes that utilize her spices, and an online store to get an inside look at what’s included in her spice packs. Her spices are also featured in recipes such as one for Rhubarb Vinegar Chicken and Seared Scallops with Garam Masala Creamed Corn, both by Chef Jody Adams.

Five Lentil Dal with Greens

Cannellini Beans with Fennel & Basil

Whether she’s hosting a cooking class or selling her spices at a farmers market, the most exciting part of the job for Suman is showcasing what the local farmers are harvesting, and for good reason. “The food is so beautiful and so delicious, nutritious, fresh and vibrant,” she explains. When discussing her passion for cooking, she advocates for the mindfulness that comes along with it: “When you’re present and really doing it with love, that shines through when you present the final product.” 

Suman is now offering online cooking classes and is excited to announce there may be some new blends that will be coming in right before the holidays.
We don’t know about you, but we’ll sure be keeping an eye out!

Need some inspiration on where to start off? At Port Plums we offer one of Suman’s go-to spice blends, the Garam Masala, as well as a few of her meal kits that make your meals just that much tastier and easier to cook. The collection we offer will change and grow with the seasons. Be sure to try them out for yourself and hear your taste-buds ask for more!

Photos via Fork on a Road

Based out of Natick, MA, Fishaye Trading Company prepares wall art and various home goods that feature a unique art form known as Gyotaku. John F. Doherty, the artist and owner, puts his love of fishing to use as you’ve never seen before.

via Fishaye Trading Company

Nautical Driftwood Trays

via Fishaye Trading Company

As time passed, the artist found himself printing his self-caught fish onto products such as canvases, bowls, placemats, trays, and more to sell to his community and retailers, including here at Port Plums.
FishAye was one of the first company's carried at our store when we first opened, and the products continue to be well loved and admired by
our customers and staff alike.

Nautical Vinyl Placemats (Top), Melamine Nautical Serving Trays (Bottom)

The care behind each print make you appreciate the work just as much, which is why we’re proud to offer Doherty’s artwork here in-store and online!

Whether it be for a friend, loved one, or even yourself, the exclusive artwork makes a meaningful gift for those who truly appreciate coastal living.
Come by our store and see his selection of trays and placemats for yourself!

Photos by Maggie Griffin (unless otherwise noted)

Avocado Toast with Extra Virgin Olive Oil

Ingredients

Instructions

Slice the avocado in half and remove the seed.

Toast your bread of choice to your desired taste.

Lightly rub the surface of toast with the cut-side of the garlic clove.

Fork the avocado onto the toast's surface and mush until evenly spread.

Sprinkle with salt and pepper.

Squeeze a bit of lemon juice, drizzle some olive oil, and top with cilantro or parsley.

Serve immediately.

Not only do we highly recommend putting this unique spin on your avocado toast, but also giving our other recipes a try that utilize our high-quality olive oils.
The options are limitless. Give us a visit to give our olive oils a taste!

Editor's Note:
Have an extra half of avocado that you're not quite ready to use yet?
Try these Food Huggers, a silicone cover that can keep that avocado
fresh and ready to eat!

Recipe courtesy of Spend with Pennies

Photos by Liz Strauss

The 4^th of July is quickly approaching and we can’t wait to show you this Blueberry Tomato Caprese recipe courtesy of Freutcake. With the combination of red, white, and blue ingredients, as well as our robust extra virgin olive oil and balsamic vinegar, this makes a perfect, last-minute addition to your celebration this weekend.

Blueberry Tomato Caprese

Ingredients

Instructions

How to Macerate Fruit in Balsamic Vinegar

With just a few simple steps, fresh fruit is turned into a flavorful, saucy, sophisticated treat. Macerated fruit makes for a wonderful treat on its own, and even better when served with yogurt, ice cream, pound cake, crumbled biscotti and more. Easily control the sugar content to your taste or dietary needs.

A Few Suggestion Flavor Combinations: 

Strawberries – Chocolate di Torino, Tuscan Strawberry, Sicilian Lemon

Nectarines – Honeybell Orange, Raspberry, Peach

Mixed Berries – Cranberry Pear, Vanilla, Estilo Affinato

Here’s the gist:

1. Pick some fresh fruit. Sliced strawberries are a popular for maceration but blueberries, blackberries, nectarines, peaches, cherries, and rhubarb are also great choices!
2. Cut fruit into bite sized pieces. Sliced fruit will absorb the flavors of the maceration liquid better than intact fruit. Consider mashing a bit of fruit into your maceration liquid – especially if you are using berries exclusively.
3. Choose your macerating liquid. Essentially, you are looking apply acid and sugar to the fruit in order to develop (soften) its texture and enhance flavor. Fruit liquors or even lemon juice and sugar may be used here but we love to use balsamic vinegar! Dark balsamic will provide a deeper, more syrupy flavor while white balsamics add a brighter, tangier flavor. You may choose to add some additional sugar, honey, or other sweetener but that is subject to taste.
4. (Optional) Seasoning – Fresh herbs, black peppercorns, and bright citrus zest are just of a few of the many additional seasonings you can use the flavor your fruit if desired. But feel free to keep it simple and omit this extra step - the fruit will be delicious on its own!
5. Steep Your Fruit. Allow the fruit to steep in the macerating liquid for at least 30 minutes or up to 24 hours. Macerating time will vary depending on the fruit you choose and its ripeness as well as your desired final texture. Softer/very ripe fruit will break down faster to create a soupier final product. For a firmer texture, choose firmer fruit and use a shorter steep time.

For more information on the science behind this process, check out: The Science of Maceration

Recipes

You do not need a recipe to make macerated fruit! Trust your taste buds and do a little experimentation. But here are a few recipes to serve as examples 😊

Yogurt Cups with Balsamic Macerated Strawberries

Balsamic Macerated Berries and Fruit

Grilled Pound Cake with Balsamic Strawberries and Marscapone Cream

Plum Cobbler Cake

Adapted from Original Plum Torte, originally published in the New York Times

This recipe is one of our new favorites! The texture of the cake is almost biscuit-like - similar to the top of a cobbler without the soggy bottom. Consider topping it with pecans or sliced almonds.

We reduced the sugar in this recipe (using the lesser ¾ cup from the recommended ¾ to 1 cup sugar) and skipped the sugary topping from the original recipe – opting instead to maintain a crispy, chewy edge. 

In the image shown, we mini versions of this cake using 5" spring form pans and a loaf pan with a parchment sling. Next, we’ll try this recipe with peaches and apples – especially this fall when we can get local and in-season fruit! It keeps well for 2-3 days on the counter wrapped in plastic or other food wrap, or for several months in the freezer.

1 hour, 15 minutes

Yield: 8 servings

3/4 cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt

2 eggs

3-6 plums, cut into eighths (or quarters if small)

pecans or sliced almonds for topping (optional)

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 Place the plum slices on top of the batter.
4. Bake approximately 1 hour. Remove and cool, refrigerate or freeze if desired. Serve at room temperature.

Intensities