Update on January 2022 Production

Suffice it to say, I was thrilled and surprised when the stacks of hot sauce bottles in my living room — produced over the better part of Fall 2021 — sold out in Goodlands’ first two weeks open! (Our in-person booth at Go West Craft Fest helped — big ups to Vix Emporium for hosting.) After sending off our inaugural hot sauce orders before the end of December, I took a couple of weeks off to catch my breath and strategize for 2022.

So — what’s next? Most importantly, I’ll be back in production this month, as soon as possible. While I’m still working out exactly what I’ll have access to, it looks likely that there will be restocks of at least Orange Habanero, Carrot Habanero, and Serrano Cilantro Lime, as well as a first release of (!!) Jalapeno Dill Pickle. Crossing my fingers to get some cranberries and do another big drop of Spiced Cranberry — a hot sauce that warms me up with all the best winter nostalgia.

By March, I hope to share at least one new condiment (not hot!) that I’ve been workshopping over the last several months: a dual purpose sweet/savory super-lemony sauce. You’ll be able to mix this up in any combination, as you would a wedge of fresh lemon — a refreshing twist in a fruit dip, dolloped on a savory dinner, swirled into some creamy pasta, etc. More on this soon.

As the rest of the year unfolds, I’ll be exploring ways to scale up production, move to more sustainable shipping and packaging, and partner with growers for the next season. I’m learning as I go, and will be communicating with you how Goodlands is growing and changing along the way.

To recap: More hot sauce is only a few weeks away, and much more hot sauce is on the horizon. I’ll share production updates on the Goodlands Food Co. instagram and here on the site. Now and always – I’d love to hear from you with any feedback!

Thanks and cheers –

Founder, Goodlands Food Co.

New Release: Fall 2021 Harvest Flights

We’re so excited to introduce you to this season’s belle of the ball, our 2021 Harvest Flights – a sampler of our hottest autumnal flavors.

This year’s Harvest Flight offers four unique, seasonal flavors:

Spiced Cranberry Maple Hot Sauce

This unique savory spiced cranberry hot sauce combines tart, assertive cranberries with warm autumnal spices, balanced with a subtle maple sweetness and a medium heat. Use as you would your favorite cranberry sauce: on stuffing, turkey hoagie rolls, or a grain bowl – or go rogue and sneak it into a grilled cheese. (We’re not looking!)

Maple Chili Garlic Hot Sauce

Made with fiery red fresno chiles, this lacto-fermented hot sauce features a delightfully subtle Vermont maple syrup, and delivers plenty of heat. Add it to your pizza, mix it up for a dipping sauce, or spice up your french fries. There’s no wrong way to ‘hot sauce.’

Carrot Habanero Hot Sauce

This carefully crafted hot sauce packs a punch. Fermented for two weeks, this sweet carrot base rounds out the bold heat of the habanero with a little extra funk. Enjoy on scrambled eggs, in a black bean bowl, or on a burger. You’ll feel the heat.

Fire Cider Vinegar

With an apple cider vinegar and honey base, this seasonal tonic keeps colds at bay, and will bring new life to your salad dressings, marinades, and glazes. Fire cider vinegar offers layers of approachable heat, with horseradish, jalapenos, and birds-eye chili peppers. Delicious and useful, you’ll want to make this last.

Introducing: Goodlands Food Co.

My name is Anna, and I’m so excited to introduce you to Goodlands Food Co. – a hot sauce and condiments company based out of West Philadelphia, Pennsylvania.

Early in 2020, I signed up for a community garden plot. Along with zucchini, cherry tomatoes, and honeynut squash, I wound up growing ghost peppers – one of the hottest peppers in the world and an intimidating challenge. They all but glowed in my hand as I picked them, ruby red and devilishly crinkled. I immediately blended them up with some garlic, vinegar, and Jimmy Nardellos for a hot sauce, and became obsessed.

Truthfully? I’ve always loved food and cooking, and have been looking for an opportunity to start my own food business for awhile. As a teen, I had my own cake decorating business, and once even cooked for a weeklong service-learning conference in the Grand Canyon. But nothing so far has been as fun or as challenging as launching Goodlands Food Co.

Since the first batch of ghost pepper hot sauce, I’ve broadened out to craft hot sauces around serranos, jalapenos, habaneros, and hungarian wax peppers, with hopes of an ever-diversifying palate of chiles. I’ve seen the beginning of popular favorites like our orange habanero hot sauce, and funkier ones like the jalapeno dill pickle hot sauce. I’ve experimented with lacto-fermentation as well as vinegar-based sauces, and am actively testing a number of tangy, creamy, and non-spicy condiments.

My dream for Goodlands Food Co. is to use the best of the season to create a rotating offering of seasonal hot sauces, condiments, and toppings to heighten the flavors on your plate. I’m in for the long journey, and I hope you’ll join me.