Larder Baltimore

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Baltimore, MD
Larder Baltimore

Consulting and education. Restaurant permanently closed at this location.

06/17/2025

Calendula arvensis, aka field marigold. I met this petite cheery friend just outside Barcelona last year and brought back seed. Pungent aromas point to strong medicine. Looking forward to making an oil extract and working with it to see how it compares to Calendula officinalis 💛

05/27/2025

Abundance is real. Don't believe those who peddle in scarcity. Nurture it, respect it, be it.

04/28/2025

Now that I feel confident in my gf sourdough technique, I've started to play with add-ins. This is a black rice, oat, quinoa and buckwheat dough with pumpkin seeds and figs from our tree that I dehydrated last season. The chunky dough was a bit more difficult work with but it came out beautifully and the flavor is 💫

There are still spots open in my GF Sourdough workshop this Sat in Baltimore 🔗 in bio ❤️

12/18/2024

Hi folks! Im going to disappear from this platform for awhile.

It's so tempting in winter, when plant friends are focusing their energy below ground, to be extra seduced by screens and the false sense that I am going to be able to feel connected by seeing what others are doing.

And though I do find it truly inspiring to see the creative, playful and important work happening out there, it is often overshadowed by advertisements, lifestyle bu****it and the overwhelming heaviness of so much tragedy and injustice in the world.

I am not going to look away or hide from the heavy stuff, I have trusted sources to check in with. But the social media salad is giving me mental/emotional indigestion.

I'm sure I'll be pulled back from time to time but if you are looking for me, email me or text. If you want to hear about what I am up to (pop-ups, workshops, .clinical.herbalism STUDENT CLINIC!) use the email signup form linked in my bio. I do want to stay connected to this big beautiful web! ❤️🕊️💪🏽

12/01/2024

It's the annual holiday sale 🎉 which means you can get my courses (links in bio🔗) and all other courses on the site at a 40% discount 😎

This platform centers women working in fermentation and prioritizes getting high quality fermentation instruction into your hands while providing fair compensation for the content creators.

A perfect gift for anyone who has been wanting to gain confidence making their own sauerkraut, kimchi, kombucha, pickles, salumi, sour dough, hot sauce, vinegar, koji, miso, tempeh and so much more! Its a very comprehensive course catalogue from some stellar fermentistas including and many more!

Don't miss this chance to add top notch fermentation education to your resources for accessing the deep flavors and abundant health benefits of fermented foods!

11/09/2024

hola Barcelona! SOON we will be distributing Argot #3, our periodic broadside on food and secrets, served alongside snacks by us and cider from .sidra on NOV 16 Saturday 13:00-16:00. This issue = 🍋 interviews about shaker lemon pie making as a form of printmaking. ARGOT will be printed by artist Erick Beltran .space press in BCN on Favini paper made from post-consumer lemons. With contributions from and .castera and others⚡️

Address

Baltimore, MD

Opening Hours

5pm - 9pm

Telephone

+14109826246

Website

http://www.larderathome.com/

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Our Story

LARDER combines peak-harvest produce from regional farms with culinary influences from our travels in Europe, Mexico and the Middle East. Our menu changes often, sometimes daily, and almost everything is made from scratch in our open kitchen. We make gluten-free pastries, vegan pâté and lacto-fermented pickles for our neighbors at Sophomore and Fadensonnen. We source humanely raised meat and collaborate with small Maryland farms to offer the most delicious varietals of produce.