News

Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more

Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more


Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more

Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more


Recipe: Cherry Bourbon Chipotle Chili

Posted by Rachel Roades on

I love a good hearty chili. It's such a versatile and forgiving dish, and I find it therapeutic to work on a batch. In my house it's almost unheard of for me to make a chili without at least a little kick- and there have been some accidental overboards. Learn from my mistakes: when cooking with a new variety of hot pepper, do your research. Check the Scoville Scale. Wear gloves

With how often I make a batch of chili, I like to experiment sometimes. Adding things like honey or molasses to make it sweeter, cinnamon for a different addition of spice, even coffee for an added depth of flavor. But this is by far my best variety yet. The Cherry Bourbon Chipotle Spread adds just enough sweetness to round out the tart acidity of the tomatoes. There's an incredible warm and smoky flavor from the bourbon in the spread as well as the added chipotles. There's the right spiciness to warm you up on a snowy winter or 'chili' fall day. 

So, let's get to it!

 Ingredients:
 4 oz Small Batch Kitchen Cherry Bourbon Chipotle Spread
 1 lb ground beef
 1 medium sweet onion
 2-3 gloves garlic, minced
 2 Chipotles in adobo sauce 
 6 oz tomato paste
 28 oz crushed tomatoes
 1 can each kidney and black beans
 3/4-1 cup water
 2 1/2 tablespoons chili powder
 1 tsp cumin
 salt to taste
 pinch red pepper flakes

I like to cook my chili in a crockpot to give those flavors time to combine and strengthen. So set your crockpot to high and add in the crushed tomatoes, tomato paste and water and give it a good stir. Add in the chili powder, red pepper flakes, some salt, and the beans and let them sit while you cook the ground beef. 

Chop up your onions, mince the garlic, and chop up the chipotles. Get the beef browning in a medium-high pan with some salt and the cumin. Add in the garlic and onions and cook until beef is fully browned and onions are translucent. Add in the chipotles and a little extra sauce as well as the Cherry Bourbon Chipotle Spread. Mix it all together and let it simmer for a few minutes. Add it to the crock pot and let it cook on high for an hour or two. 

Serve however you like chili: as-is, over rice, with sour cream, etc. 

And there you have it. Great for gatherings or just a cozy night in. Nice and hearty, sweet and smoky with just the right amount of spice. 

Happy Tasting!

Read more

Recipe: Cherry Bourbon Chipotle Chili

Posted by Rachel Roades on

I love a good hearty chili. It's such a versatile and forgiving dish, and I find it therapeutic to work on a batch. In my house it's almost unheard of for me to make a chili without at least a little kick- and there have been some accidental overboards. Learn from my mistakes: when cooking with a new variety of hot pepper, do your research. Check the Scoville Scale. Wear gloves

With how often I make a batch of chili, I like to experiment sometimes. Adding things like honey or molasses to make it sweeter, cinnamon for a different addition of spice, even coffee for an added depth of flavor. But this is by far my best variety yet. The Cherry Bourbon Chipotle Spread adds just enough sweetness to round out the tart acidity of the tomatoes. There's an incredible warm and smoky flavor from the bourbon in the spread as well as the added chipotles. There's the right spiciness to warm you up on a snowy winter or 'chili' fall day. 

So, let's get to it!

 Ingredients:
 4 oz Small Batch Kitchen Cherry Bourbon Chipotle Spread
 1 lb ground beef
 1 medium sweet onion
 2-3 gloves garlic, minced
 2 Chipotles in adobo sauce 
 6 oz tomato paste
 28 oz crushed tomatoes
 1 can each kidney and black beans
 3/4-1 cup water
 2 1/2 tablespoons chili powder
 1 tsp cumin
 salt to taste
 pinch red pepper flakes

I like to cook my chili in a crockpot to give those flavors time to combine and strengthen. So set your crockpot to high and add in the crushed tomatoes, tomato paste and water and give it a good stir. Add in the chili powder, red pepper flakes, some salt, and the beans and let them sit while you cook the ground beef. 

Chop up your onions, mince the garlic, and chop up the chipotles. Get the beef browning in a medium-high pan with some salt and the cumin. Add in the garlic and onions and cook until beef is fully browned and onions are translucent. Add in the chipotles and a little extra sauce as well as the Cherry Bourbon Chipotle Spread. Mix it all together and let it simmer for a few minutes. Add it to the crock pot and let it cook on high for an hour or two. 

Serve however you like chili: as-is, over rice, with sour cream, etc. 

And there you have it. Great for gatherings or just a cozy night in. Nice and hearty, sweet and smoky with just the right amount of spice. 

Happy Tasting!

Read more