News

Happy Birthday, SBK!

Posted by Sheila Rhodes on

July 2014 - A busy first month for us three years ago. Inspected and licensed on July 7th, cooking up product, and setting up at our first farmer's market on July 19.

 

A lot has changed in 3 years - we have expanded to many more farmer's markets, you can find our products at nearly 30 stores in 4 states, and we are on the menu at a few bars and restaurants!

 

And a few things haven't changed. Our dedication to sourcing local produce, our all-natural, low-sugar recipes, and our love for creating delicious products.

 

As a "Thank You" for all of your support during our first three years, we are offering a special deal for the next month. From now through August 12th, with every purchase at a farmer's market, you'll be entered to win a free jar of your choice. Every market will have a winner!

 

Here's a summary of our schedule for the next month, be sure to stop by, try a few samples, and enter to win!

 

July 22: Lansdale Farmer's Market
July 22: Indian Valley Farmer's Market

 

July 23: Coopersburg Farmer's Market

 

July 29: Lansdale Farmer's Market

July 29: Perkasie Farmer's Market

 

August 5: Lansdale Farmer's Market
August 5: Phoenixville Farmer's Market

August 5: Indian Valley Farmer's Market

 

August 12: Lansdale Farmer's Market

August 12: Perkasie Farmer's Market

 

We'll draw all 5 winners on August 13th. Winners will be emailed for their jar selection and will be able to pickup their jar at the next scheduled market.

Thanks again for all your support these first three years. Happy Birthday, Small Batch Kitchen. Here's to many more!

Read more

Happy Birthday, SBK!

Posted by Sheila Rhodes on

July 2014 - A busy first month for us three years ago. Inspected and licensed on July 7th, cooking up product, and setting up at our first farmer's market on July 19.

 

A lot has changed in 3 years - we have expanded to many more farmer's markets, you can find our products at nearly 30 stores in 4 states, and we are on the menu at a few bars and restaurants!

 

And a few things haven't changed. Our dedication to sourcing local produce, our all-natural, low-sugar recipes, and our love for creating delicious products.

 

As a "Thank You" for all of your support during our first three years, we are offering a special deal for the next month. From now through August 12th, with every purchase at a farmer's market, you'll be entered to win a free jar of your choice. Every market will have a winner!

 

Here's a summary of our schedule for the next month, be sure to stop by, try a few samples, and enter to win!

 

July 22: Lansdale Farmer's Market
July 22: Indian Valley Farmer's Market

 

July 23: Coopersburg Farmer's Market

 

July 29: Lansdale Farmer's Market

July 29: Perkasie Farmer's Market

 

August 5: Lansdale Farmer's Market
August 5: Phoenixville Farmer's Market

August 5: Indian Valley Farmer's Market

 

August 12: Lansdale Farmer's Market

August 12: Perkasie Farmer's Market

 

We'll draw all 5 winners on August 13th. Winners will be emailed for their jar selection and will be able to pickup their jar at the next scheduled market.

Thanks again for all your support these first three years. Happy Birthday, Small Batch Kitchen. Here's to many more!

Read more


Pickle Class at Country Creek Winery

Posted by Sheila Rhodes on

I started Small Batch Kitchen because I fell in love with preserving. It's something that I've been doing since we moved to our property and started "suburban homesteading" 9 years ago. As the business has grown, I've decided to focus on creating our low-sugar fruit spreads. In my free time, however, I still like to play around with pickles, infusions, baking, soap making, cheese making, the works. 

I thought it'd be fun to do a class about pickling. I find that this is an easy (and fun!) way to put up excess produce. There are a few different types of pickling processes, and they each have pros and cons. 

 

I'll be teaching a class at Country Creek Winery in Telford, PA on Wednesday, July 26th from 7pm-9pm. The class includes an in depth discussion of the three types of pickling, a pickle sampling, recipes, and a pickle fermenting kit to take home.

 

You can get more information about the event here and you can call us at 267-933-4745 to sign up to reserve your spot.

 

This class is $40 per person.

Wine will be available to purchase and enjoy during the class. 

 

 

Read more

Pickle Class at Country Creek Winery

Posted by Sheila Rhodes on

I started Small Batch Kitchen because I fell in love with preserving. It's something that I've been doing since we moved to our property and started "suburban homesteading" 9 years ago. As the business has grown, I've decided to focus on creating our low-sugar fruit spreads. In my free time, however, I still like to play around with pickles, infusions, baking, soap making, cheese making, the works. 

I thought it'd be fun to do a class about pickling. I find that this is an easy (and fun!) way to put up excess produce. There are a few different types of pickling processes, and they each have pros and cons. 

 

I'll be teaching a class at Country Creek Winery in Telford, PA on Wednesday, July 26th from 7pm-9pm. The class includes an in depth discussion of the three types of pickling, a pickle sampling, recipes, and a pickle fermenting kit to take home.

 

You can get more information about the event here and you can call us at 267-933-4745 to sign up to reserve your spot.

 

This class is $40 per person.

Wine will be available to purchase and enjoy during the class. 

 

 

Read more


Subscription Pickup at Living Hope Farm

Posted by Sheila Rhodes on

One of the most important things to me at Small Batch Kitchen is the use of local produce to start all of our tasty spreads and sea salts. Firstly, I want to be using the freshest produce in all of our products. Secondly, there are amazing farmers and orchards nearby and, as a local food producer, I want to support other local food growers and businesses.

 

All of our produce is grown or sourced through local farms. While this limits our flavor offerings (sorry, no Orange Marmalade), I believe this leads to a more flavorful end product.

 

 

One of the local farms we work with is Living Hope Farm in Harleysville, PA. Living Hope Farm is the closest farm we work with - only 3 miles away. They are a Certified Naturally Grown non-profit farm, selling their produce through their on-farm market, a CSA, and at local farmer's markets. We sourced 100% of our strawberries (nearly 500 lbs!) from this amazing farm in 2016, as well as many of our herbs (basil!) and I look forward to working with them again in 2017.

 

We offer a few of our flavors at their on-farm market, but this year we are going to try something a little different. Similar to our subscription plan, I'll be offering prepaid punch cards to use on our spreads in their marketplace. You can purchase the cards here and you can see a few more details below. 

 

With this subscription, you will be able to select 6 or 12  (8-oz) jars of your favorite spreads to pick up at Living Hope Farm, 461 Indian Creek Road, Harleysville, PA.

 

Via email, you will receive weekly notifications about the flavors that will be available for pickup at the market at Living Hope Farm. You will also have the opportunity to request specific flavors for the week (requests will need to be made by noon on Monday). 

 

Pickups will start when the market opens to the public in late May (you will be notified via email of the exact date).

 

Subscription cards will be kept at Living Hope Farm, so you don't need to worry about remembering your card from week to week.

 

This subscription is flexible, and can be used on an in-stock flavor, at any time throughout the season.

 

20% of the sales of this subscription will be donated back to Living Hope Farm. 

 

Additionally, subscribers will be the first to hear about new and limited release flavors, special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

Read more

Subscription Pickup at Living Hope Farm

Posted by Sheila Rhodes on

One of the most important things to me at Small Batch Kitchen is the use of local produce to start all of our tasty spreads and sea salts. Firstly, I want to be using the freshest produce in all of our products. Secondly, there are amazing farmers and orchards nearby and, as a local food producer, I want to support other local food growers and businesses.

 

All of our produce is grown or sourced through local farms. While this limits our flavor offerings (sorry, no Orange Marmalade), I believe this leads to a more flavorful end product.

 

 

One of the local farms we work with is Living Hope Farm in Harleysville, PA. Living Hope Farm is the closest farm we work with - only 3 miles away. They are a Certified Naturally Grown non-profit farm, selling their produce through their on-farm market, a CSA, and at local farmer's markets. We sourced 100% of our strawberries (nearly 500 lbs!) from this amazing farm in 2016, as well as many of our herbs (basil!) and I look forward to working with them again in 2017.

 

We offer a few of our flavors at their on-farm market, but this year we are going to try something a little different. Similar to our subscription plan, I'll be offering prepaid punch cards to use on our spreads in their marketplace. You can purchase the cards here and you can see a few more details below. 

 

With this subscription, you will be able to select 6 or 12  (8-oz) jars of your favorite spreads to pick up at Living Hope Farm, 461 Indian Creek Road, Harleysville, PA.

 

Via email, you will receive weekly notifications about the flavors that will be available for pickup at the market at Living Hope Farm. You will also have the opportunity to request specific flavors for the week (requests will need to be made by noon on Monday). 

 

Pickups will start when the market opens to the public in late May (you will be notified via email of the exact date).

 

Subscription cards will be kept at Living Hope Farm, so you don't need to worry about remembering your card from week to week.

 

This subscription is flexible, and can be used on an in-stock flavor, at any time throughout the season.

 

20% of the sales of this subscription will be donated back to Living Hope Farm. 

 

Additionally, subscribers will be the first to hear about new and limited release flavors, special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

Read more


Cookies and Cake's Galore!

Posted by Sheila Rhodes on

I made a bunch of different cookies and cakes for a few events we had last week.

 

They were all such a huge hit, that I figured I'd create a quick blog post to give everyone the recipes!

 

 

Easy Cookie Bars with Apple Pie Spread

 

Ingredients:

1 cup all purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
6 Tablespoons butter (room temp)
1 jar Fruit Spread (I used Apple Pie Spread)

 

Preheat oven to 350.
Grease 8x8 pan with butter and set aside.

Add flour, sugar, walnuts, and butter to a medium bowl. Using a fork (or pastry blender) combine until mixture is combined and crumbly.

Reserve about 1 cup of mixture and press remaining into bottom of the prepared pan.

Spread jam on top, and sprinkle with reserved flour mixture.

Bake 35-40 minutes until golden.

Cool on a wire rack - cut into squares.

(I wanted very small bite sized cookies, which was great for my events. I got about 49 small cookies out of this size pan.)

 

 

 

 Rugelach inspired roll-up cookies

(Each pie crust makes about 16-20 bite sized cookies)
 

Ingredients:

Pie Crust
About 1/3 block cream cheese

About 1/3 jar of Spread (I used Spiced Blueberry)

Sugar & Cinnamon

Melted Butter

 

This was a really easy recipe. I cheated a bit and used a refrigerator pie crust. Preheat your oven to 350. 
 

I will say that I experimented a lot with how best to roll these up. I found that the cookies oozed less when I mixed the cream cheese and the jam together, then smeared on the pie crust. I sprinkled the inside with just just a little cinnamon-sugar mixture. 
 

Then (using a pizza cutter) I cut the pie crust in half. Then in half again (to make equal quarters). I then cut each quarter into 4 or 5 triangles. (This was a little messy!)
 

Starting with the outer edge of the cookie, roll up  like a croissant. Don't roll too tightly, or all the filling will squeeze out. Place on a lined or greased cookie sheet (I used a silicone lined cookie sheet).
 

Brush a little melted butter on top of each cookie and sprinkle with a little cinnamon sugar mixture.
 

Bake for 25-30 minutes or until the tops of the cookie are golden. 

 

 

The next two recipes I'm going to talk about just briefly, because it's more a serving suggestion than a recipe. What I love about both of these, is that they are a great way to use up bits of jam and jelly you might have in your fridge. Any flavor works and you can mix and match. In fact, you could put out a show stopping cookie platter by just making one type of cookie and topping with different spreads!

 

Sugar Cookie topped with Cream Cheese Frosting and Sour Cherry Spread.

Bake your favorite sugar or butter cookie.

Top with your favorite cream cheese frosting.

Top with a small scoop (1/2 tsp. approximately) of Spread of Choice (we used Sour Cherry).

 

 

Pound Cake topped with Fruit Spread

 

Bake (or buy!) your favorite Pound Cake.

 

Slice. (For bite sized convenience, I cut each slice into 6 pieces)

 

Top with Fruit Spread (I used both Spiced Blueberry and Balsamic Strawberry).

Read more

Cookies and Cake's Galore!

Posted by Sheila Rhodes on

I made a bunch of different cookies and cakes for a few events we had last week.

 

They were all such a huge hit, that I figured I'd create a quick blog post to give everyone the recipes!

 

 

Easy Cookie Bars with Apple Pie Spread

 

Ingredients:

1 cup all purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
6 Tablespoons butter (room temp)
1 jar Fruit Spread (I used Apple Pie Spread)

 

Preheat oven to 350.
Grease 8x8 pan with butter and set aside.

Add flour, sugar, walnuts, and butter to a medium bowl. Using a fork (or pastry blender) combine until mixture is combined and crumbly.

Reserve about 1 cup of mixture and press remaining into bottom of the prepared pan.

Spread jam on top, and sprinkle with reserved flour mixture.

Bake 35-40 minutes until golden.

Cool on a wire rack - cut into squares.

(I wanted very small bite sized cookies, which was great for my events. I got about 49 small cookies out of this size pan.)

 

 

 

 Rugelach inspired roll-up cookies

(Each pie crust makes about 16-20 bite sized cookies)
 

Ingredients:

Pie Crust
About 1/3 block cream cheese

About 1/3 jar of Spread (I used Spiced Blueberry)

Sugar & Cinnamon

Melted Butter

 

This was a really easy recipe. I cheated a bit and used a refrigerator pie crust. Preheat your oven to 350. 
 

I will say that I experimented a lot with how best to roll these up. I found that the cookies oozed less when I mixed the cream cheese and the jam together, then smeared on the pie crust. I sprinkled the inside with just just a little cinnamon-sugar mixture. 
 

Then (using a pizza cutter) I cut the pie crust in half. Then in half again (to make equal quarters). I then cut each quarter into 4 or 5 triangles. (This was a little messy!)
 

Starting with the outer edge of the cookie, roll up  like a croissant. Don't roll too tightly, or all the filling will squeeze out. Place on a lined or greased cookie sheet (I used a silicone lined cookie sheet).
 

Brush a little melted butter on top of each cookie and sprinkle with a little cinnamon sugar mixture.
 

Bake for 25-30 minutes or until the tops of the cookie are golden. 

 

 

The next two recipes I'm going to talk about just briefly, because it's more a serving suggestion than a recipe. What I love about both of these, is that they are a great way to use up bits of jam and jelly you might have in your fridge. Any flavor works and you can mix and match. In fact, you could put out a show stopping cookie platter by just making one type of cookie and topping with different spreads!

 

Sugar Cookie topped with Cream Cheese Frosting and Sour Cherry Spread.

Bake your favorite sugar or butter cookie.

Top with your favorite cream cheese frosting.

Top with a small scoop (1/2 tsp. approximately) of Spread of Choice (we used Sour Cherry).

 

 

Pound Cake topped with Fruit Spread

 

Bake (or buy!) your favorite Pound Cake.

 

Slice. (For bite sized convenience, I cut each slice into 6 pieces)

 

Top with Fruit Spread (I used both Spiced Blueberry and Balsamic Strawberry).

Read more


2017 Subscription Information

Posted by Sheila Rhodes on

Our 2016 Subscription offering was a success, so we are adding it back for 2017 and making some improvements. 

 

The subscription service is similar to a CSA or Community Supported Agriculture model. You may already be familiar with this, but a CSA is where you, the customer, invests in the farmer (or in our case Producer) for the season. You pre-purchase a "share" before the season starts and in return, receive produce (or Spreads) throughout the season.

 

Just like farmers, Small Batch Kitchen invests a lot of money in our products before the finished goods hit the shelves; jars and lids, labels, and (most importantly) fresh, locally grown produce. Purchasing a subscription helps me bridge that gap, and focus on creating and cooking our low-sugar spreads and infused sea salts. 

 

Purchasing a subscription also allows me to offer you a discount over our regularly priced jars. 

 

 

 

Details:

 

Buy your subscription. All 12-jar subscriptions purchased BEFORE March 31, will receive 1 additional jar for free. In May, you'll receive (by mail) the following:

- Subscription Card and Number

- Detailed Schedule of Pickup Locations, Dates, and Times

- Schedule of Projected Flavors and Expected Availability

- Small Batch Kitchen Contact Information

 

Benefits:

The subscription is flexible. You get to choose the flavors from any in-stock flavor or email me to pre-select your flavors. You also get to decide when to use your subscription. If you love strawberries and want to use your entire subscription on the first market of the year, go for it! If you don't like strawberries and want to wait until peach season to cash in your subscription - that is OK, too!

 

Many Local Pickup Locations - The packet will detail the exact times and locations of markets, but we already know that we will be attending the following markets.

Lansdale Farmers Market - Weekly

Indian Valley Farmers Market - Every Other Week 

Perkasie Farmers Market - Every Other Week

Coopersburg Farmers Market - Monthly

In addition to lots of local festivals and pop-up/guest market appearances. 

 

Product Updates - Subscribers will be the first to hear about new and limited release flavors - so you can be first in line for a new flavor. You will also be notified about any special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

 

We've also added a DELIVERED Subscription option this year. Shipping dates are detailed in the item description on our store page, but you get the same benefits as above - including 1 jar free for every 12 jar subscription purchased. 

Read more

2017 Subscription Information

Posted by Sheila Rhodes on

Our 2016 Subscription offering was a success, so we are adding it back for 2017 and making some improvements. 

 

The subscription service is similar to a CSA or Community Supported Agriculture model. You may already be familiar with this, but a CSA is where you, the customer, invests in the farmer (or in our case Producer) for the season. You pre-purchase a "share" before the season starts and in return, receive produce (or Spreads) throughout the season.

 

Just like farmers, Small Batch Kitchen invests a lot of money in our products before the finished goods hit the shelves; jars and lids, labels, and (most importantly) fresh, locally grown produce. Purchasing a subscription helps me bridge that gap, and focus on creating and cooking our low-sugar spreads and infused sea salts. 

 

Purchasing a subscription also allows me to offer you a discount over our regularly priced jars. 

 

 

 

Details:

 

Buy your subscription. All 12-jar subscriptions purchased BEFORE March 31, will receive 1 additional jar for free. In May, you'll receive (by mail) the following:

- Subscription Card and Number

- Detailed Schedule of Pickup Locations, Dates, and Times

- Schedule of Projected Flavors and Expected Availability

- Small Batch Kitchen Contact Information

 

Benefits:

The subscription is flexible. You get to choose the flavors from any in-stock flavor or email me to pre-select your flavors. You also get to decide when to use your subscription. If you love strawberries and want to use your entire subscription on the first market of the year, go for it! If you don't like strawberries and want to wait until peach season to cash in your subscription - that is OK, too!

 

Many Local Pickup Locations - The packet will detail the exact times and locations of markets, but we already know that we will be attending the following markets.

Lansdale Farmers Market - Weekly

Indian Valley Farmers Market - Every Other Week 

Perkasie Farmers Market - Every Other Week

Coopersburg Farmers Market - Monthly

In addition to lots of local festivals and pop-up/guest market appearances. 

 

Product Updates - Subscribers will be the first to hear about new and limited release flavors - so you can be first in line for a new flavor. You will also be notified about any special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

 

We've also added a DELIVERED Subscription option this year. Shipping dates are detailed in the item description on our store page, but you get the same benefits as above - including 1 jar free for every 12 jar subscription purchased. 

Read more