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Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

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Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

Read more


Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more

Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more


Flavor of the Month: Hot Pepper

Posted by Rachel Roades on

Welcome to our very first Flavor of the Month! January features not one, but three flavors: our hot pepper trio! 

Aren't they beautiful? Food is an art form and these remind me of stained glass.
Top: Ghost Pepper Spread, Left: Jalapeno Spread, Right: Hot Pepper Spread
Can you see the different peppers inside?



Our trio starts with the Jalapeno Spread. Just green jalapenos and poblanos, simmered and sweetened to a delightfully flavorful finish with just the right amount of heat. This spread is perfect in place of relish or matched with manchego or cheddar cheese.

e. 

 

To create our Hot Pepper Spread, we start with that beautiful jalapeno and poblano base then finish it up with some ripe in season peppers- cayenne, habanero, lemon, fish- creating a new layer of flavor with a satisfying heat. Try this on grilled cheese or pair with manchego or gouda. 

 



Last, but far from least, our Ghost Pepper Spread is not for the easily frightened. We combine about a third of our green pepper base, a third of that savory hot pepper base, and top it off with the scariest Ghost Peppers we can find. A powerful heat with a delectable flavor, mix this spread with cream cheese or glaze a meatloaf to truly amaze your guests. 

 

 

 

 

 

 

 

 

While some of our Ghost Peppers are grown right here at the kitchen, the rest of our hot peppers are organically grown in Lancaster, PA and delivered to us by Lancaster Farm Fresh Coop. LFFC is an incredible cooperative that connects over 100 organic farmers, all working together to care for the land used, enriching the future for us all. They coverage a wide distance in which you can schedule a pick up, with an online form for those who want to set up a new location. They have an incredible variety of shares- vegetables, meats, eggs, pantry items- to meet the needs of just about any family. In 2019 we purchased over 400 pounds of hot peppers to make these spread that spice up your life. If you're looking for a convenient way to bring your family delicious and nutritious food, click the logo above to visit Lancaster Farm Fresh's website.

We'll be posting some delicious new recipes featuring these spicy spreads so keep checking the blog. If you're in need of a jar, all three flavors can be found here.

Don't forget to visit our Instagram for more fun news, recipes, and pictures every Monday.

Happy snacking!

 

Read more

Flavor of the Month: Hot Pepper

Posted by Rachel Roades on

Welcome to our very first Flavor of the Month! January features not one, but three flavors: our hot pepper trio! 

Aren't they beautiful? Food is an art form and these remind me of stained glass.
Top: Ghost Pepper Spread, Left: Jalapeno Spread, Right: Hot Pepper Spread
Can you see the different peppers inside?



Our trio starts with the Jalapeno Spread. Just green jalapenos and poblanos, simmered and sweetened to a delightfully flavorful finish with just the right amount of heat. This spread is perfect in place of relish or matched with manchego or cheddar cheese.

e. 

 

To create our Hot Pepper Spread, we start with that beautiful jalapeno and poblano base then finish it up with some ripe in season peppers- cayenne, habanero, lemon, fish- creating a new layer of flavor with a satisfying heat. Try this on grilled cheese or pair with manchego or gouda. 

 



Last, but far from least, our Ghost Pepper Spread is not for the easily frightened. We combine about a third of our green pepper base, a third of that savory hot pepper base, and top it off with the scariest Ghost Peppers we can find. A powerful heat with a delectable flavor, mix this spread with cream cheese or glaze a meatloaf to truly amaze your guests. 

 

 

 

 

 

 

 

 

While some of our Ghost Peppers are grown right here at the kitchen, the rest of our hot peppers are organically grown in Lancaster, PA and delivered to us by Lancaster Farm Fresh Coop. LFFC is an incredible cooperative that connects over 100 organic farmers, all working together to care for the land used, enriching the future for us all. They coverage a wide distance in which you can schedule a pick up, with an online form for those who want to set up a new location. They have an incredible variety of shares- vegetables, meats, eggs, pantry items- to meet the needs of just about any family. In 2019 we purchased over 400 pounds of hot peppers to make these spread that spice up your life. If you're looking for a convenient way to bring your family delicious and nutritious food, click the logo above to visit Lancaster Farm Fresh's website.

We'll be posting some delicious new recipes featuring these spicy spreads so keep checking the blog. If you're in need of a jar, all three flavors can be found here.

Don't forget to visit our Instagram for more fun news, recipes, and pictures every Monday.

Happy snacking!

 

Read more


Happy New Year

Posted by Sheila Rhodes on

Happy New Year! 

We took a much needed break over the holidays to spend time with friends and family and recharge the batteries.

On the few down moments over the last week, I found myself reflecting on the past year and all of the many things we accomplished. 

We finished our re-branding and developing our new look and labels. 

We developed new recipes like our Smoked Onion Spread and brought our Blueberry BBQ Sauce back this year. 

We met and started working with a few new farms like Highland Orchards and Vollmecke Orchards.

We expanded into new stores and new states - you can now find our products in stores in Pennsylvania, New Jersey, Delaware, Maryland, New York, and Michigan!

We developed new classes and hands-on workshops.

And we won two awards. Our Cherry Bourbon Chipotle Spread won 3rd in the Scovie Awards for unique condiment and our Cardamom Rhubarb Spread is a Good Food Award Finalist. 

2018 was a great year for us and I've been thinking a lot about our goals for 2019.

We are going to continue to create new recipes. We are going to be spending a good amount of time during our off-season to dream up some new flavors and products - so stay tuned!

We are introducing a Flavor of the Month, where we tell you a little more about some of your favorite spreads, including where the produce is grown, how the product is made, and we'll suggest a recipe or two on how to use them up! 

And, while I'm not quite ready to announce the details quite yet, we have some other big plans in the works. 

Do you have anything that you'd like to see from Small Batch Kitchen in 2019?

Read more

Happy New Year

Posted by Sheila Rhodes on

Happy New Year! 

We took a much needed break over the holidays to spend time with friends and family and recharge the batteries.

On the few down moments over the last week, I found myself reflecting on the past year and all of the many things we accomplished. 

We finished our re-branding and developing our new look and labels. 

We developed new recipes like our Smoked Onion Spread and brought our Blueberry BBQ Sauce back this year. 

We met and started working with a few new farms like Highland Orchards and Vollmecke Orchards.

We expanded into new stores and new states - you can now find our products in stores in Pennsylvania, New Jersey, Delaware, Maryland, New York, and Michigan!

We developed new classes and hands-on workshops.

And we won two awards. Our Cherry Bourbon Chipotle Spread won 3rd in the Scovie Awards for unique condiment and our Cardamom Rhubarb Spread is a Good Food Award Finalist. 

2018 was a great year for us and I've been thinking a lot about our goals for 2019.

We are going to continue to create new recipes. We are going to be spending a good amount of time during our off-season to dream up some new flavors and products - so stay tuned!

We are introducing a Flavor of the Month, where we tell you a little more about some of your favorite spreads, including where the produce is grown, how the product is made, and we'll suggest a recipe or two on how to use them up! 

And, while I'm not quite ready to announce the details quite yet, we have some other big plans in the works. 

Do you have anything that you'd like to see from Small Batch Kitchen in 2019?

Read more


Happy Thanksgiving

Posted by Sheila Rhodes on

I love Thanksgiving. I love having my family over to celebrate, enjoying a meal grown by local farmers or homegrown in our garden. I also appreciate taking a moment to reflect on all of the things I am thankful for in my life.
This year, I wanted to share a few of the things I am most thankful for.
I'm thankful for all of you - Small Batch Kitchen fans and customers, who have helped me grow this little company into something that I'm amazingly proud of. You have supported me as I've grown, and have helped me turn this company into something I never expected when I set up at my first farmer's market in 2014. This business has been a dream of mine, and I look forward to the changes that are going to come in the new year. 
I'm thankful for my amazing team. Richelle is my right hand production all star and is very quickly taking over the kitchen, Rachel has has an eye for displays and a knack for customer service and sales, Scott who was a great market team member and will soon be off to join the Air Force, Jill who filled in at markets through the season and in an emergency, and Kristen, our newest team member, who has been churning out gift baskets with zeal. I would be lost without them all, and count myself lucky to have a group of people working with me who believe in Small Batch Kitchen as much as I do!
I'm thankful for our local farm and orchard partners, who grow the most delicious produce - the foundation of every single Small Batch Kitchen product. We are able to create such flavorful products because we are starting with the best.
I'm thankful for my family. My parent's were farmers, growers, and business owners when I was young, and I jumped into Small Batch Kitchen fully aware of the hard work that goes into making a business work. My brother who has never been afraid to follow his heart, and my wonderful extended in-law family, my nephews and niece, who make me laugh and support and encourage me to keep going. I can't forget my little dog, either, who is always down for a snuggle when I'm catching up on bookkeeping or marketing.
 
Last, and most definitely not least, I am thankful for my husband, Jason. He has been with me since before day one, and often is a little skeptical about my wild and crazy ideas. He's always supportive, though, and I could not do this without him. I'm lucky to have such a supportive partner.

Read more

Happy Thanksgiving

Posted by Sheila Rhodes on

I love Thanksgiving. I love having my family over to celebrate, enjoying a meal grown by local farmers or homegrown in our garden. I also appreciate taking a moment to reflect on all of the things I am thankful for in my life.
This year, I wanted to share a few of the things I am most thankful for.
I'm thankful for all of you - Small Batch Kitchen fans and customers, who have helped me grow this little company into something that I'm amazingly proud of. You have supported me as I've grown, and have helped me turn this company into something I never expected when I set up at my first farmer's market in 2014. This business has been a dream of mine, and I look forward to the changes that are going to come in the new year. 
I'm thankful for my amazing team. Richelle is my right hand production all star and is very quickly taking over the kitchen, Rachel has has an eye for displays and a knack for customer service and sales, Scott who was a great market team member and will soon be off to join the Air Force, Jill who filled in at markets through the season and in an emergency, and Kristen, our newest team member, who has been churning out gift baskets with zeal. I would be lost without them all, and count myself lucky to have a group of people working with me who believe in Small Batch Kitchen as much as I do!
I'm thankful for our local farm and orchard partners, who grow the most delicious produce - the foundation of every single Small Batch Kitchen product. We are able to create such flavorful products because we are starting with the best.
I'm thankful for my family. My parent's were farmers, growers, and business owners when I was young, and I jumped into Small Batch Kitchen fully aware of the hard work that goes into making a business work. My brother who has never been afraid to follow his heart, and my wonderful extended in-law family, my nephews and niece, who make me laugh and support and encourage me to keep going. I can't forget my little dog, either, who is always down for a snuggle when I'm catching up on bookkeeping or marketing.
 
Last, and most definitely not least, I am thankful for my husband, Jason. He has been with me since before day one, and often is a little skeptical about my wild and crazy ideas. He's always supportive, though, and I could not do this without him. I'm lucky to have such a supportive partner.

Read more