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Fall is here!

Our favorite time of year is here. The kitchen is filled with the scent of cinnamon, nutmeg and allspice. Some of the ingredients in our Spiced Caramel Pear Jam. People often try it and reminds them of apple butter. I love pairing this seasonal jam with blue cheese, particularly Von Trapp Farmstead Mad River Blue. Great for entertaining this is a must have during Holiday Season.

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 I started a Gofund campaign to get our Airstream fixed up so we can hit the road and teach other small food entrepreneurs how we worked with our local Volunteer Fire Company to start our business and create a stream of revenue for our fire fighters and create jobs for our local community. Take a look and see what we do. Hopefully donate and share;)

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One of my favorite things to do is get our supplies first hand from local farms. These past few weeks we have been picking up peaches regularly at Manoff Market Gardens http://www.manoffmarketgardens.com/  Amy’s peaches are a perfect color and sweetness for our Tipsy Peach and Peach Habanero Preserve

https://eatthisyum.com/collections/sweet-jams-and-marmalades/products/tipsy-peach-preserve

https://eatthisyum.com/products/peach-habanero-preserve

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Introducing Roseberry Beret Jelly

Gino has made his first jelly and it's just beautiful! 

It's made of organic Turkish rose petals and raspberry. The color says it all - in sampling it to our customers at the Stockton Farm Market if I didn't tell them in advance what it was, most were unable to identify the flavors. It tastes like some exotic, unknown fruit...slightly floral with crisp and zingy notes.

It's amazing when added to champagne! Just diffuse a teaspoon in about an ounce of champagne, then top off the glass. In many ways it's similar to adding a splash of St. Germain to champagne, but the crimson color is much more appealing, and like rose's, perfect for summertime events.

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Introducing 'Jam Futures'

Gino has come up with a great idea, it's called, 'Jam Futures'. So, basically, four times per year a box with three jars of seasonal jam will show up in your mailbox or on your doorstep. That's it!

But what really makes it special is that it gives you access to the small-batch seasonal jams that are hard to come by and only available sometimes - one or two weeks a year - like our summer Beach Plum and Gooseberry or our Strawberry with Elderflower, or Fig in the fall. With Jam Futures you're guaranteed to get your mitts on these short-lived special little gems. 

Gino is always coming up with something new, as a matter of fact, right now I know he's working on a raspberry and rosewater jelly. I'm excited to see the color of it!

-David

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Wisdom from a French woman

Now that the real cold weather has settled in there truly isn't anything better than a piping hot stew to warm you up and bring you comfort on a cold night, But honestly who has time to make stew?...well okay, maybe if you have a crock pot, but then there is still all the chopping and slicing and cubing up of the meat and in the case of cassoulet, it's almost a 2 1/2 to 3 day process - so realistically no one nowadays would take the time to make it That's where Chef Gino comes in. As long as it stays cold and blustery outside he'll be making the Beef Bourguignon and Cassoulet, so hopefully for all of us, it will stay frigid 'til mid-March or so.  One of our customers, who is French, and bought quite a few jars of our Cassoulet last year, was so happy to see them that she said to me, "Now I can start opening up the ones that I bought last year." She emphatically told me that she thinks they taste so much better with some age on them.I had never thought of our Cassoulet in the same light as a bottle of Bordeaux, but then again I'm just an American from the Pacific Northwest.