#523 Juno Sospita

Named for a form of the goddess Juno that protects folks during times of hardship and political strife, this is a graceful addition to your lunch that keeps the memory of blissful summer alive. Pickled watermelon rind and figs from Fort Pulaski alongside fiddlehead ferns and green elderberry capers make this good for a panoply of sandwichery. 

Suggested pairings: gyros, porchetta & Italian cold cut sandwiches

3.5/10 heat

Franklin Farms ‘Charleston Grey’ watermelon rind, Greg’s Own Harvest Vinegar  (Dragonfly Creek pears & muscadine grapes, red wine vinegar, apple cider vinegar,  mulberry wine), reverse-osmosis filtered water, Gannon Organics serrano & jalapeno peppers, apple cider vinegar, grapefruit juice, Fort Pulaski heirloom figs,  orange juice, Berry Farm banana peppers, TART fig leaf vinegar,  Dragonfly Creek Farm cornito peppers & helio habanero peppers,  Billy’s Botanicals fiddlehead ferns, ramp greens, golden fennel & horseradish greens,  sea salt, Funguy Farm pink oyster mushrooms, Mallory O’Donnell’s elderberry capers,  Filipino Forager dill salt, chanterelle mushroom salt, & red bay leaf, Wild Light swamp honey

5 fl oz/150 mL

Best by 08/28/2026