Farm to Kitchen
We are exceptionally fortunate that two of our farmers also happen to be trained chefs. Doug Higley & Pat Jernigan lead our kitchen team preserving the harvest each spring, summer & fall and making incredible stocks, soups, and more during the winter months.
We primarily use ingredients from the farm and sustainably source the few we don't produce. We are committed to making healthy products with farm-grown ingredients. Learn more about our products below!
We currently work out of Hope & Main, a commercial kitchen located in Warren, Rhode Island.
One of the first things we made in the kitchen was our sauerkraut and later kimchi. Both are lacto-fermented and raw - this means all the beneficial enzymes for health are kept in the ferments because they are never heated. We grow specific cabbage varieties for our feremented foods and our kimchi includes napa cabbage, daikon radish, ginger, scallions, garlic, and korean hot peppers all grown on the farm.
Unlike many modern fermenting companies, we still ferment traditionally in ceramic crocks instead of using plastic. Our process along with using our own holistically grown produce makes our fermented foods vibrant, healing and alive.
Growing in New England means that we have a short season for some of our favorite produce like strawberries, cucumbers and tomatoes. One of the main reasons we started preserving our food was to extend the season of some of these crops so we could have them available for our Winter CSA and farm customers the rest of the year.
Our preserves include: tomato sauce, strawberry spread, dill pickles and hot sauce.
Farm to Table Products
Each year we add new products and try to innovate around what we can produce & preserve. We try to utilize crops that are in abundance during the growing season and animal products that are more difficult to sell. We produce savory spreads, soups, stocks, broth, etc. made with our produce, herbs and pasture-raised meat.
Look for our farm to table products: Garlic Scape Pesto, Baba Ganoush, Carrot Ginger Soup (with dairy & vegan), Chicken Stock, Baking Lard, Pork Noodle Broth and Pasture-Raised Bone Broth.