News

Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more

Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more


Cheese Tasting

Posted by Sheila Rhodes on

You'll notice that we frequently suggest using our spreads on a cheese plate. Sometimes it can be a little overwhelming once you get to the cheese section or specialty cheese store to know what to get, and what to serve with the cheeses that you select. 

 

We recently had a get together with family, and my mother in law requested that I bring some cheeses and spreads to share. You don't have to ask me twice - cheese and charcuterie are one of our favorite things to put together in the summer. No cooking and super delicious.

 

I selected two flavored fresh goat cheeses - honey and herbed, a hard cheese - similar to a Parmesan, a sharp cheddar, and (everyone's favorite) brie. I also picked up a nice assortment of olives and pickled mushrooms, cured meats, and crackers.

 

 

In terms of SBK Spreads, I set out our Roasted Garlic, Balsamic Strawberry, Sour Cherry, Cherry Bourbon Chipotle, and Blueberry Basil. Some of my favorite pairings are below. 

 

 

 

 

 

Herbed Goat Cheese with Blueberry Basil Spread. 

This Blueberry Basil is so versatile it would also be great with Mozzarella, Brie, or Feta. 

 

 

 

 

 

 

Honey goat cheese with Sour Cherry Spread. 


This spread is nice and tart, pairing well with tangy cheeses (other goats and feta).
It also makes a wonderful topping on a cheesecake - cutting the sweetness of the cake nicely.

 

 


Sharp cheddar with Cherry Bourbon Chipotle Spread. 

This spread is also great on meats on your charcuterie board. 

 

 

 

 

 


Parmesan with Roasted Garlic Spread. 

 

This is another spread that is nice and versatile. Great on all the cheeses or meats. 

 

 

 

 

 

Brie with Balsamic Strawberry.

 

The Balsamic Strawberry was a fan favorite at the picnic. This spread would also pair well with mozzarella and basil, and was delicious on the goat cheese. 


 

 

Brie is a versatile cheese - pairing well with all the spreads, and a crowd pleaser. 

 

Tips:

Most cheese shops sell smaller samplings of cheeses. I try to buy a larger wedge of what I know my guests will enjoy (brie, cheddar, fresh goat cheese) and then I buy a few smaller wedges of other cheeses (hard cheeses, some funky blues, or smoked cheeses). And you don't need to go crazy with the selection - just a few different cheeses are enough to have fun experimenting

 

Take the cheese (and spreads) out of the fridge about an hour before serving. The flavors are more intense if they aren't cold. 

 

Don't be afraid to experiment or try new cheese. You never know when you'll find your new favorite!

Read more

Cheese Tasting

Posted by Sheila Rhodes on

You'll notice that we frequently suggest using our spreads on a cheese plate. Sometimes it can be a little overwhelming once you get to the cheese section or specialty cheese store to know what to get, and what to serve with the cheeses that you select. 

 

We recently had a get together with family, and my mother in law requested that I bring some cheeses and spreads to share. You don't have to ask me twice - cheese and charcuterie are one of our favorite things to put together in the summer. No cooking and super delicious.

 

I selected two flavored fresh goat cheeses - honey and herbed, a hard cheese - similar to a Parmesan, a sharp cheddar, and (everyone's favorite) brie. I also picked up a nice assortment of olives and pickled mushrooms, cured meats, and crackers.

 

 

In terms of SBK Spreads, I set out our Roasted Garlic, Balsamic Strawberry, Sour Cherry, Cherry Bourbon Chipotle, and Blueberry Basil. Some of my favorite pairings are below. 

 

 

 

 

 

Herbed Goat Cheese with Blueberry Basil Spread. 

This Blueberry Basil is so versatile it would also be great with Mozzarella, Brie, or Feta. 

 

 

 

 

 

 

Honey goat cheese with Sour Cherry Spread. 


This spread is nice and tart, pairing well with tangy cheeses (other goats and feta).
It also makes a wonderful topping on a cheesecake - cutting the sweetness of the cake nicely.

 

 


Sharp cheddar with Cherry Bourbon Chipotle Spread. 

This spread is also great on meats on your charcuterie board. 

 

 

 

 

 


Parmesan with Roasted Garlic Spread. 

 

This is another spread that is nice and versatile. Great on all the cheeses or meats. 

 

 

 

 

 

Brie with Balsamic Strawberry.

 

The Balsamic Strawberry was a fan favorite at the picnic. This spread would also pair well with mozzarella and basil, and was delicious on the goat cheese. 


 

 

Brie is a versatile cheese - pairing well with all the spreads, and a crowd pleaser. 

 

Tips:

Most cheese shops sell smaller samplings of cheeses. I try to buy a larger wedge of what I know my guests will enjoy (brie, cheddar, fresh goat cheese) and then I buy a few smaller wedges of other cheeses (hard cheeses, some funky blues, or smoked cheeses). And you don't need to go crazy with the selection - just a few different cheeses are enough to have fun experimenting

 

Take the cheese (and spreads) out of the fridge about an hour before serving. The flavors are more intense if they aren't cold. 

 

Don't be afraid to experiment or try new cheese. You never know when you'll find your new favorite!

Read more


Featured Restaurant - Round Guys

Posted by Sheila Rhodes on

The next few blog posts are going to tell you a little more about the different places you can find your favorite Small Batch Kitchen items. 

 

I'm going to start with a great local brewery - Round Guys Brewing Company - located at 324 West Main Street in Lansdale, PA.

 

 

Many of the SBK beer spreads are made with Round Guys beer. The Pumpkin Porter, IPA, and many seasonal varities like the new favorites: Peanut Butter Stout and Passionfruit IPA.

 

 

 

What's great about the SBK/Round Guys collaboration, is that they take our finished beer spreads and offer them on their menu! Right now, when you order the cheese plate, you'll find that the cheese (sourced from local cheesemaker Farm at Doe Run) is served with a few scoops of different flavored spreads.

 

 

 

 

Everything I've ever tried off their menu has been great. We stopped by for brunch (offered on Sundays) and had french toast and their take on eggs benedict (with pulled pork and an IPA hollaindaise sauce) - both fantastic! Round Guys features their beer in almost all of the menu items, including the bread that was served with the cheese plate (made with spent grains) and all the desserts. 

 

The tap selection is diverse - and, in addition to beer, they serve locally made mead, wine, and cider.

Read more

Featured Restaurant - Round Guys

Posted by Sheila Rhodes on

The next few blog posts are going to tell you a little more about the different places you can find your favorite Small Batch Kitchen items. 

 

I'm going to start with a great local brewery - Round Guys Brewing Company - located at 324 West Main Street in Lansdale, PA.

 

 

Many of the SBK beer spreads are made with Round Guys beer. The Pumpkin Porter, IPA, and many seasonal varities like the new favorites: Peanut Butter Stout and Passionfruit IPA.

 

 

 

What's great about the SBK/Round Guys collaboration, is that they take our finished beer spreads and offer them on their menu! Right now, when you order the cheese plate, you'll find that the cheese (sourced from local cheesemaker Farm at Doe Run) is served with a few scoops of different flavored spreads.

 

 

 

 

Everything I've ever tried off their menu has been great. We stopped by for brunch (offered on Sundays) and had french toast and their take on eggs benedict (with pulled pork and an IPA hollaindaise sauce) - both fantastic! Round Guys features their beer in almost all of the menu items, including the bread that was served with the cheese plate (made with spent grains) and all the desserts. 

 

The tap selection is diverse - and, in addition to beer, they serve locally made mead, wine, and cider.

Read more


Subscription Information

Posted by Sheila Rhodes on

I wanted to add some detailed information about the new subscription option we've added to the e-store. This is something new that we are adding in 2016 for a variety of reasons.

 

I'm envisioning this as a sort of CSA for our low-sugar, all-natural spreads. There is a large upfront investment - jars, labels, fruit and other ingredients - before the farmer's market season begins and this helps Small Batch Kitchen bridge that gap. 

 

This is also a way for me to thank my loyal customers who visit me every month at the market or follow me to different events. By purchasing a 2016 subscription, I'm able to offer you a nice discount over my regular pricing.

 

 

 

 

Details:

 

Buy your subscription. In May, you'll recieve in the 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!

 

Free Local Delivery - In addition to the various pick up locations - I will be offering free local (20 mile radius from Harleysville, PA) delivery. You'll have our contact information so you can request specific flavors and they'll be dropped off right to your door. 

 

Product Updates - You'll recieve periodic updates of what we are cooking up in the kitchen - so you can be first in line for a new flavor. 

 

 

The subscriptions in the store are for local pickup/delivery only - but please contact me if you'd like to do a long-distance subscription and we can discuss shipping frequency and fees. 

Read more

Subscription Information

Posted by Sheila Rhodes on

I wanted to add some detailed information about the new subscription option we've added to the e-store. This is something new that we are adding in 2016 for a variety of reasons.

 

I'm envisioning this as a sort of CSA for our low-sugar, all-natural spreads. There is a large upfront investment - jars, labels, fruit and other ingredients - before the farmer's market season begins and this helps Small Batch Kitchen bridge that gap. 

 

This is also a way for me to thank my loyal customers who visit me every month at the market or follow me to different events. By purchasing a 2016 subscription, I'm able to offer you a nice discount over my regular pricing.

 

 

 

 

Details:

 

Buy your subscription. In May, you'll recieve in the 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!

 

Free Local Delivery - In addition to the various pick up locations - I will be offering free local (20 mile radius from Harleysville, PA) delivery. You'll have our contact information so you can request specific flavors and they'll be dropped off right to your door. 

 

Product Updates - You'll recieve periodic updates of what we are cooking up in the kitchen - so you can be first in line for a new flavor. 

 

 

The subscriptions in the store are for local pickup/delivery only - but please contact me if you'd like to do a long-distance subscription and we can discuss shipping frequency and fees. 

Read more


Meatloaf Recipe

Posted by Sheila Rhodes on

I think it happens to everyone at some point. Falling into a meal rut, that is. We have

 

 

 

our favorite go-to recipes, but I was starting to get a little bored with the same old food week after week. After taking stock of the pantry and fridge, I decided to experiment with a meatloaf recipe. Now, I don't think I've ever made a meatloaf before, but I did a little browsing, picked the best sounding pieces of a bunch of different recipes, and winged it. Naturally, I also had to figure out a way to incorporate a Small Batch Kitchen spread into the loaf. 

 

Here's what I came up with.

 

 

 

Meatloaf with Hot Pepper Spread

 

Makes 6 servings

 

Ingredients 

 

1.5 cups of fresh bread crumbs (Put those unwanted bread heels to good use!)

4ish Tablespoons milk

1ish Tablespoon Worcestershire Sauce

1ish Tablespoon Mustard (I used an Apple Cider Mustard made by PA local Motley Mustard)

Dash of Salt and Pepper

1 Tbls butter or olive oil

1/2 Medium Onion - chopped

3 cloves of garlic - minced (or less depending on your preference - we happen to be garlic lovers)

1.5 lbs ground beef (although this stayed so moist, I bet it would be perfect with ground turkey)

2 eggs

1/2 cup Heirloom Tomato Spread (or ketchup)

1/2 cup Hot Pepper Spread (or Cherry Bourbon Chipotle would be good, I bet!)

 

 

Directions

Preheat oven to 400 degrees.

 

Heat butter or olive oil in a skillet and sautee onions and garlic until tender. 

 

In a small bowl, mix Heirloom Tomato Spread or ketchup with Hot Pepper Spread (or other spread of your choice.

 

In a large bowl, add breadcrumbs, milk, worcestershire sauce, mustard, salt and pepper. Add sauteed onion/garlic mixture, ground beef, and eggs - mix well. Mix in HALF of the spread mixture, reserving the rest.

 

Add beef mixture to a loaf pan, top with remaining spread mixture. Bake uncovered at 400 for about 50 minutes (until a meat thermometer reads 160 degrees for ground beef/pork/lamb or 165 degrees for ground turkey/chicken.)

 

 

 

We served ours with mashed potatoes and spinach. 

 

Let's just say, this pretty easy and super tasty meal has been added to the meal rotation!

Read more

Meatloaf Recipe

Posted by Sheila Rhodes on

I think it happens to everyone at some point. Falling into a meal rut, that is. We have

 

 

 

our favorite go-to recipes, but I was starting to get a little bored with the same old food week after week. After taking stock of the pantry and fridge, I decided to experiment with a meatloaf recipe. Now, I don't think I've ever made a meatloaf before, but I did a little browsing, picked the best sounding pieces of a bunch of different recipes, and winged it. Naturally, I also had to figure out a way to incorporate a Small Batch Kitchen spread into the loaf. 

 

Here's what I came up with.

 

 

 

Meatloaf with Hot Pepper Spread

 

Makes 6 servings

 

Ingredients 

 

1.5 cups of fresh bread crumbs (Put those unwanted bread heels to good use!)

4ish Tablespoons milk

1ish Tablespoon Worcestershire Sauce

1ish Tablespoon Mustard (I used an Apple Cider Mustard made by PA local Motley Mustard)

Dash of Salt and Pepper

1 Tbls butter or olive oil

1/2 Medium Onion - chopped

3 cloves of garlic - minced (or less depending on your preference - we happen to be garlic lovers)

1.5 lbs ground beef (although this stayed so moist, I bet it would be perfect with ground turkey)

2 eggs

1/2 cup Heirloom Tomato Spread (or ketchup)

1/2 cup Hot Pepper Spread (or Cherry Bourbon Chipotle would be good, I bet!)

 

 

Directions

Preheat oven to 400 degrees.

 

Heat butter or olive oil in a skillet and sautee onions and garlic until tender. 

 

In a small bowl, mix Heirloom Tomato Spread or ketchup with Hot Pepper Spread (or other spread of your choice.

 

In a large bowl, add breadcrumbs, milk, worcestershire sauce, mustard, salt and pepper. Add sauteed onion/garlic mixture, ground beef, and eggs - mix well. Mix in HALF of the spread mixture, reserving the rest.

 

Add beef mixture to a loaf pan, top with remaining spread mixture. Bake uncovered at 400 for about 50 minutes (until a meat thermometer reads 160 degrees for ground beef/pork/lamb or 165 degrees for ground turkey/chicken.)

 

 

 

We served ours with mashed potatoes and spinach. 

 

Let's just say, this pretty easy and super tasty meal has been added to the meal rotation!

Read more