About Our Products
We love fruit. I mean, we REALLY love fruit. We eat it fresh, in smoothies, baked in pies, in crumbles, on other fruit, in salads, grilled, braised, broiled, baked...you name it, we'll try it! And in the height of summer when the bounty of the trees and fields is being brought in, we realize we cannot possibly eat all the fruit of the season. So we pull out our pots and pans, roll our sleeves up, and get to work preserving the tastiness! Our fruit preserves tend to be on the tarter side of sweet so the taste of the fruit still comes through. Some tend to be thinner rather than thick since the preserves we make are great accompaniments for more than just toast. Try them on yoghurt, in granola, atop oatmeal, as a sauce on ice cream, as a glaze for chicken or pork, in a PB&J sandwich...the possibilities are endless.
We got on the fruit and veggie mustard band wagon when an over-abundance of super ripe peaches left us tired of preserves and eager to try our hands at something a little different. Enter the humble mustard seed, and our faith that we could turn those peaches into something better than compost. We got busy and soon discovered how adaptable (and forgiving) mustards could be. These are some of the mustards at which we've tried our hand, and something tells us we'll be trying more.
All of our soda syrups are made primarily with fruit which is why, when you hold the bottles up to the light, you will see the residual fruit suspended in the syrup, even after our triple-strain process. And they all have their natural colors intact. No dyes for these buxom babies. They're au naturel, the fruits steeped with citrus rinds, citrus juice, cane sugar and filtered water. All of our soda syrups can be mixed into soda water for a refreshing, fizzy beverage.
Pickling has a long and varied history belonging to the art of fermentation as well as brining in an acid solution (like vinegar). While we love fermentation and all of its associated health benefits, our pickles are made with vinegars. We enjoy experimenting with the flavors that can be achieved through pickling and think it's a great way to get kids to eat their veggies.
There are some fruits that lend themselves well to the preservation technique of drying. We've found that apples, bananas, pears, grapes, and persimmons are fruits whose flavor is enhanced with drying. The fruits we use for drying are either certified organic and fair trade, or from our farm that is unsprayed and practices growing methods in keeping with sustainable philosophy. We also occasionally try our hand at candying certain fruits. Our favorites to date have been grapefruit peel and papaya. We also offer some seasonal fruits from time to time like mango, pineapple or tomatoes.
We also offer a trail mix that was created as a senior project with one of our employees, Esther Oros, who graduated from Sonoma High School in May 2013. Esther's senior project was intended to create a healthy snack for teens that fit within the federal guidelines of snacks on high school campuses. Esther helped to create the snack and was able to offer it for sale at Sonoma High School during the latter part of the school year. She hopes she can expand the reach of this snack as she believes kids will eat healthier options if those options were made regularly available to them in their schools.
- PB&J Bites: Peanut Butter Cookies filled with our hand-crafted seasonal jams.
- Peanut Butter & Banana Chews: Peanut Butter Cookies filled with our dried, chewy bananas like those sandwiches grandma used to make as an alternative to PB&J.
CAKES IN A JAR: Our selection of cakes are baked in an 8 ounce, wide-mouthed glass Mason jar, and sealed to lock in all of that super moistness that would normally be lost in the steam as the cake cools. The cakes are delicious from 1 month to 1 year, depending on the type of cake.
- BBQ Sauce
- Drunken Banana Sauce
- Pasta Sauces
- Tomato Paste