News

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


Recipe: No Bake Cheesecake with Sour Cherry Spread

Posted by Sheila Rhodes on

Recipe for an easy no bake cheesecake with Small Batch Kitchen Sour Cherry Spread.

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Recipe: No Bake Cheesecake with Sour Cherry Spread

Posted by Sheila Rhodes on

Recipe for an easy no bake cheesecake with Small Batch Kitchen Sour Cherry Spread.

Read more


Summer Contest 2018

Posted by Sheila Rhodes on

Summer 2018 Recipe and Photo Contest! Submit your photos by August 18, 2018. Voting August 19-26, 2018.

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Summer Contest 2018

Posted by Sheila Rhodes on

Summer 2018 Recipe and Photo Contest! Submit your photos by August 18, 2018. Voting August 19-26, 2018.

Read more


Football Party Foods!

Posted by Sheila Rhodes on

We're pretty excited here in the Philadelphia area. Only one football game left for the season, and it's the BIG ONE! To celebrate, we came up with a few quick and easy snack recipes that will be great for a football watching party (or any time you need a snack or appetizer)!


Beer Spread and Mustard Sausages

  • 2 packages smoked sausages
  • 1 jar Small Batch Kitchen Beer Spread (any flavor works!)
  • 4 Tablespoons mustard (try our Roasted Garlic Whole Grain Mustard)

Drain sausages and put into oven safe dish. Spoon Beer Spread and Mustard over top. Bake in oven according to package directions, stirring once about half way through to coat all the sausages with the glaze. This Beer Spread/Mustard glaze is also great on ham or soft pretzels!

Read more

Football Party Foods!

Posted by Sheila Rhodes on

We're pretty excited here in the Philadelphia area. Only one football game left for the season, and it's the BIG ONE! To celebrate, we came up with a few quick and easy snack recipes that will be great for a football watching party (or any time you need a snack or appetizer)!


Beer Spread and Mustard Sausages

  • 2 packages smoked sausages
  • 1 jar Small Batch Kitchen Beer Spread (any flavor works!)
  • 4 Tablespoons mustard (try our Roasted Garlic Whole Grain Mustard)

Drain sausages and put into oven safe dish. Spoon Beer Spread and Mustard over top. Bake in oven according to package directions, stirring once about half way through to coat all the sausages with the glaze. This Beer Spread/Mustard glaze is also great on ham or soft pretzels!

Read more