National Ketchup (catsup) day was on June 5th, and I missed it! “Arg,” said the girl who loves ketchup and especially Portland Ketchup.
I first had this captivating tomato based elixir a few years ago. We (my man and I) had gone to Kennedy School McMenamins for brunch on Mother’s Day – sans our kids – where were they anyway? It was a grand afternoon sitting on their umbrella and plant inhabited courtyard.
I remember ordering a form of Eggs Benedict; one of those things I love, but only treat myself to a handful of times a year. My Benny was served deconstructed on a bed of potato and vegetable hash with the English muffins on the side. On the table was a wooden container with assorted condiments, you know the stuff – salt and pepper, vinegar, Aardvark Sauce and Portland Ketchup. I reached for the ketchup, as any self-respecting fried potato gets better with the stuff.
Oh my goodness! The people at PDX Ketchup got it right. There’s just the right amount of tomato mixed with a touch of vinegar, some sugar for sweetness and a perfect array of spices to give it a handsome flavor. I know that chocolate is called the food of the gods, but I beg to differ.
I appreciate picking up a locally made organic product that tastes as fab as this ketchup. Another cool thing is the about town photos that appear on the labels. These guys even encourage everyday folks like you and me to share our favorite area pics.
- 97% of American homes have a bottle of ketchup.
- Ketchup made in the summer is composed of very ripe tomatoes. Batches during the rest of the year are from a puree or paste.
- Ketchup doesn’t require preservatives.
- Originally, ketchup (catsup) didn’t have tomatoes. It was a table sauce made of mushrooms, walnuts, anchovies and kidney beans.
There you have it, friends! This is a true confession of a dedicated ketchup lover. Dipping, dunking, slathering and all that jazz on burgers, dogs, potatoes, meatloaf, yes, yes I will!
Happy eating –