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About Us:
It all happens in a 1850s farmhouse in Columbia County in New York State.
Our county is part of the Hudson Valley and we are only a mile up the road
from the river. We buy all of our fruit locally or regionally because we are
part of the Greenmarket in New York City. The Greenmarket was started 30
years ago to ensure that small, regional farmers could stay in the business
and city people would have fresh, locally grown food to buy. Barry Benepe
and Bob Lewis, founders of the Greenmarket, were very forward thinking
men. They must have met a lot of resistance at that time since there were
not many foodies around. Come visit us at the Greenmarket at Union
Square on Friday or Saturday, year round. There are 60 Greenmarkets
around New York City and the boroughs.
We started with Strawberry Jam and have developed over 90 flavors. The
reason for so many varieties of two fold: first, I could not imagine making
so much strawberry jam! How frustrating! It seldom set and we would
never have anything to sell. And what a bore! Second, there are so many
fruits grown in this region, I could not over look even the tiniest; the
elderberry. We have tried lots of combinations over the years and are
always willing to try new ones. Cherrycot and Raspberry are two of my
current favorite innovations. But the best and most popular is Strawberry-
Rhubarb Jam. A winner for all seasons! The chutneys came into existence
because I needed something to teach people about. In my research on
jams, I kept running into chutneys. Being from the Mid-West originally,
tartar sauce was pretty exotic to me. Chutney seemed interesting and what
a great use of fruit and spices. My husband, Charlie, and I developed the
Blazing Tomato Chutney. It has developed from Ketsup. In very Early
America, at the end of the growing season, Ketsup was made from the
tomatoes and apple, just as chowchow was made from vegetables at the
end of the season. Ketsup even goes back farther to India and China.
Enough of that history; lets get down to eating!
Blazing Tomato Chutney goes with breakfast, lunch, dinner, and all the in
between times too. (See the recipe page). The Hot Plum Chutney recipe
came from a friend of a friend and it just worked from day one. But Rhubarb
Chutney took many years and it was a hard time to find the best recipe.
But now we have two! Rhubarb Chutney is medium hot and the other, Ragin
Rhubarb Chutney is VERY hot with habańeros. Golden Pear Chutney took
some time too, but it really works!
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Jams
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Great with Cheese and Crackers
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Chutneys
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