Scents Available: Lavender, Lemongrass, Rose Geranium, Citrus, Pure Unscented
Our soap is made from locally produced grass-fed beef tallow, olive oil, coconut oil, rain water, and lye with essential oils added for scent and natural color. The soap is skin-soothing, long-lasting, makes a great lather, and leaves the skin feeling moisturized. Each bar is hand-wrapped in wax paper. A vegan soap with a Woodland Moss scent is currently in development and will be available very soon.
Our jams are made from two ingredients: local unsprayed fruit and organic cane sugar. Nothing else. Fruit and sugar, plus the skill of the jam maker is what makes our jams so good. All of our jams are low sugar, varying between 2g and 7g per 1 tablespoon serving. With twice the fruit and half the sugar of most jams, the flavor of the fruit is what shines forth. Our jams are a soft set, which is a result of not adding pectin, a thickener found in most commercial jams.
Jams available seasonally:
Rhubarb, Rhubarb Marmalade, Strawberry Rhubarb, Rhubarb Blackberry, Gooseberry, Strawberry, Peach, Wild Blackberry, Wild Red Raspberry, Blueberry Black Currant, Seedless Blackberry, Peach Butter (No Sugar Added)
11 oz. jar. Refrigerate after opening. Nutritional info available on each jam under its individual listing.
We start with whole organic mustard seeds and grind them fresh for each batch of mustard. We use fine wine vinegar and local sweeteners like honey, maple syrup, and sorghum to make a condiment that is highly flavored, requires no refrigeration, and can be used with many foods.
9.5 oz. jar. Nutritional info available on each mustard under its individual listing.
We grow an heirloom non-GMO open-pollinated white corn by the name of Hickory King, which has been grown in our area of Kentucky for centuries. It is a delicious corn that is higher in protein and sugars than most grain corn, which makes our cornmeal, grits, hominy, and tortilla chips so good.
For our Cornmeal and Grits, we use our own mill to freshly grind whole kernel corn and date each package. No parts of the grain are removed, and we grind our Cornmeal and Grits from frozen grain to reduce the temperature of the meal during grinding. Our Cornmeal and Grits must be kept in the refrigerator or freezer.
To cook grits: Use 1 cup Grits to 3 1/2 cups water (approx), and 1 tsp salt. Bring water to boil with salt, and slowly add grits while stirring. Skim off any parts that float to the top of water. Turn heat to low and cook approx.20 minutes, stirring to keep from sticking. Taste to check for tender state you desire. Add additional liquid if needed. You can add anything you like: cheese, garlic, shrimp, peppers, bacon, onions, etc. Or, put a cooked egg on top and pour maple syrup over it. Grits can also be made in a crock pot on long slow cooking.
Our whole kernel corn is sent to a taqueria to be made into our Tortilla Chips, labeled "Hickory King Collective" to reflect the farmers that grow the special corn for us. Our use of Hickory King corn makes our Hominy especially delicious due to its very large kernel and its starch/sugar content.
Crunchy Pickled Vegetables in White Balsamic Brine
We make gourmet pickled asparagus and okra in season from our very own patch. We use a fine white balsamic vinegar brine added with garlic, dill, chili pepper, and pepper corns. This fine pickle remains crunchy and has a slight bite from the pepper. The entire contents can be used. After the asparagus is consumed, use the brine to add to olive oil to make a delicious vinaigrette dressing.