Fruit Preserves
“Jewels in a Jar” Grown and made by Patti Powers in Winchester NH
Softly-set Preserves made with less sugar than ordinary jams
No added pectin or other thickeners
No preservatives
Vinegars
Prized for their beauty as well as their flavor, our herbal vinegars were first described as a “garden in a bottle” by a delighted customer.
On sunny summer mornings after the dew is off, I pick small bunches of fresh, fragrant herbs and bring them into our kitchen for vinegar-making.
Gardens in a Bottle bring the flavor of summer’s fresh herbs to salads all year long. They are also wonderful in marinades and for grilling vegetables, fish or meat, and as a savory seasoning for roasted root vegetables.
Our fruit vinegars- Queen of Hearts Raspberry and Teddy Berry Blackberry-
sparkle with the taste of our organic berries infused with Miller’s cider vinegar. The honey that helps mellow the acidity is from bees who live right here at Cheshire Garden – thanks to our friends Jodi and Dean of Imagine That Honey. The bees help pollinate all of our fruit flowers and then produce some of the best honey in New Hampshire!
Herbed Mustards
Our Farmhouse Mustards honor a rustic style featuring a mix of whole and ground mustard seeds. For centuries, cooks, farm wives and innkeepers have created mustard blends to spice up food. (My own great-grandmother made mustard regularly.)
We make our Farmhouse Mustards in our farmhouse,using organic brown and yellow mustard seeds. Authentic apple cider vinegar and wildflower honey (both from a nearby orchard) make their contributions, and a touch of kosher salt helps everything melt together.
The stars, though, are the fresh French Tarragon, Lavender, Garlic & Chili Peppers (in order of harvest) – whose flavors infuse each jar!
Full Kettle is a one acre herb farm run by Greg Disterhoft located in Sunderland Massachusetts. We grow a wide selection of fresh and dried herbs for tea blends, culinary use, medicinals, and essential oils. We grow almost everything by hand, using a rototiller sparingly in the springtime to work in cover crops. Our herbs are harvested at peak freshness and most of them go through our beautifully crafted drying room, eventually bound for your tea pot!
Tea List coming soon!
Made By Hannah Jacobson Hardy of Sweet Birch Herbals
Honoring a practice rooted in the ancient texts of India, we make our ghee on the full moon, a time of heightened essence, vitality, and expansion.
We begin with the finest locally sourced butter and simmer it down to its essence, infusing the ghee with intentions of wellness and harmony
Made in small batches with New England butter on the full moon. Great for high temperature cooking and shelf stable before opening.
Abe and Maggie Jenks have been producing the highest quality Sauerkrauts and Kimchis I have ever encountered(and I’ve tried a lot) and we are so pleased to offer their outstanding products as part of the Farmer’s Pantry Share. Not only do they source there ingredients locally and process them to the highest standards but they even grown some of them on their own farm in housatonic, MA.
We’ll be offering their:
Crimson Kraut
Traditional Kimchi
Classic Saurkraut
Gochu Curry
Jalepeno hot sauce
Fungi Ally strives to bring mushrooms and all their benefits to the forefront of the pioneer valley. By offering fresh locally grown mushrooms we hope more people can take advantage of the medicinal and culinary wonders mushrooms offer. We cultivate our mushrooms in North Amherst and Hadley currently focusing on Shiitake and Oyster, Reishi and Chaga.
From the top that was shitake, oyster, reishi and chaga.
Carr’s Ciderhouse is a family run operation committed to handcrafting small batch apple ciderbased products for the pantry. Our historic orchard is located on the northwest slope of Mt. Warner in Massachusetts, overlooking the breathtakingly beautiful Connecticut River valley.
CIDER SYRUP
Also known as ‘boiled cider’, this sweet yet tangy syrup is made much like maple syrup – but from 100% apple cider. It packs a deeply caramelized flavor that will surprise your taste buds with its powerfully bold apple zing!
Uses: Pour it on pancakes, waffles, granola, and yogurt; drizzle it over roasted vegetables; rub it on pork, ham, chicken, and duck before roasting or to finish in the pan; whisk it into sweet and sour sauces for tofu and tempeh; mix it into cocktails, sodas, and ginger tea.
CIDER VINEGAR
This lovely full bodied vinegar packs a real fruity punch and is a little sweeter than your average. Good enough to be sipped straight!
Uses: Great for deglazing and dressings. Make natural soda by mixing it in bubbly water.
SWITCHEL SYRUP
This throwback thirst quencher is utterly refreshing and delicious. We make it by sweetening our apple cider vinegar with our cider syrup and then blending them with ginger.
Uses: This concentrated syrup can be added to sparkling or still water, cocktails, and even used as a glaze for tofu and chicken. Think of it like a sour ginger ale. So good.
Acorn Kitchen
Verdurette(French Vegetable Bouillon)
Rosehip Catsup
Purslane Relish
Strong Bones Vinegar
Divine Milkweed pods
Habinero, ghost and regular
Sriracha
How It’s Made
We start by selecting fully ripe peppers from our fields, which we grind with the garlic, sugar and salt and allow to ferment for 4-10 days depending on the ambient temperature. After fermentation, the pepper “mash” is passed through a food mill to remove all of the skins and seeds. Then we cook it with the vinegar and bottle it. Our sriracha sauce is sealed and shelf-stable but should be refrigerated after opening.
We use a combination of medium-hot sweet red chilies for the sriracha including paprika, cayenne, cherry and calabrian types. The sriracha sauce could be considered medium-spicy. For the habanero sriracha, we use 10-15 different types of habanero peppers as well as yellow and orange sweet peppers so that it’s not too spicy to be enjoyable. The habanero sriracha is much hotter than the original red sriracha.
We make our Kitchen Garden Brand Sriracha and Habanero Sriracha from peppers that we grow here at the farm. Our sriracha sauce is an all-natural product made with our own peppers and garlic, organic cane sugar, organic white vinegar and xanthan gum.
Sriracha is a type of hot chili sauce used in Thai and Vietnamese cuisine. It is different from American style sauces in its use of fresh, whole chilies and garlic with minimal use of vinegar. Ours has a bright sweet fruity taste with sharp chili heat and pronounced garlic flavor. Enjoy it on eggs, with rice and noodles, in soup and chili, with grilled meat and fish, and on fried chicken. The habanero sriracha is particularly good on a burrito.
Caroline’s Herbs
Dried Thyme,
Rosemary
Sage
Oregano
Larch Hanson’s Seaweeds
Kelp
Alaria
Dulse
Digitata
Through seaweeds, the earth’s sea-blood strengthens our own sea-blood that we carry within us. Seaweeds are an excellent source of trace minerals in our diet. As our air and water become more acidified through pollution, minerals are leached and depleted from our land fields, and they wash down to the sea, where the wild seaweeds incorporate them. When we eat seaweeds, we take these minerals back into our bodies, and these minerals help us maintain an alkaline condition in our bloodstream, which is a healthy condition, resistant to fatigue and stress.
Seaweeds have admirable qualities: they are flexible, they are tenacious, they are prolific, and they are the oldest family of plants on earth. These plants link us to the primitive vitality of the sea. They strengthen our own primitive glandular system and nervous system.
An average family of seaweed eaters will consume a Family Pack within six months to a year. That’s 3 pounds dry weight = 30 pounds wet weight = one bushel of wet plants. This is a very concentrated food.
Don’t fear salt. Salt is necessary to life. If you are willing to sweat, you can move salt through you, and in the process, you will be actively creating your life and your dream from the universe-intelligent structures of the complex salts and trace elements that are available in seaweeds. Your body is an antenna, and your body can’t receive and comprehend the whole message from Universe unless it contains all the trace elements of the Universe. Quality counts more than quantity. If you eat the more complex salts of seaweeds, you will have less craving for simple junk food salt, and you will find yourself becoming more whole, satisfied and healthy.
Old Friends Farm
Ginger Syrup made with their own Amherst grown ginger!
Honey
Details coming soon!