News

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


Garden Planning

Posted by Sheila Rhodes on

I love being outside, enjoying my garden and the sunshine, watching the bees and the birds. Winter is hard for me - the days are short, it always seems to be dark out, and it's cold - sometimes bitterly cold. December is easy to get through with all of the holiday and year end craziness, but I start to go a little stir crazy in January and February. Spring seems so far away.

 

 

The one thing that keeps me sane, is that January and February are when seed and plant catalogs start showing up in the mailbox. Just seeing all the fruits, vegetables, and flowers warms my heart and gets me ready to dig in the dirt. 

 

In the years past, I've caved into these catalogs and gone way overboard. Part of it was that we were seriously building up and expanding our plantable area. Adding new raised beds, orchards, berry patches, meadows every year for the past 6 years. I've started slowing down a bit and this year, one of my resolutions is to not go overboard in planning. I also plan to use that shoebox full of extra seeds this year!

 

So, here are a few tips and lessons learned if you are planning your own garden!

 

1. Keep records.

This is one thing you can keep simple, or go nuts with. We keep it simple - tracking two main things.

      1. Where we plant each year. It's really simple. I sketch out the beds we are using, and just label either the full or half bed with what we are planting. This really streamlines the veggie bed planning every year, because we try to stick to recommended vegetable rotations.

      2. Harvest Weights. We could get crazy with this, weighing each different tomato or pepper variety, but mainly we just weigh "Tomatoes", "Peppers", "Garlic", etc. This really shows us what we are good at growing. We've really cut back on things that haven't produced well. I'll try anything two years in a row. Maybe three if it's on the fence after two years. After that - I scrap it. 

 

2. Grow what you like. 

 

 

 

When we first started our garden, we planted too many things. I planted a few zuchinni, yellow squash, cucumber, tomatoes, peppers, onions, pumpkins, gourds, brocolli, corn. You name it, we've tried it. And we've also discovered a few things. 

 

    1. We grow AMAZING tomatoes and peppers. I can ignore those guys and they still massively produce tasty fruit for us. Here's where we note the veggies that are particularly tasty that we can't live without. Like, our favorite pepper varieties that are both high yielding and the perfect amount of heat - or those yellow tomatoes we were stuffing and eating for dinner every week. 

 

    2. I don't like yellow squash or zuchinni. I eat maybe three of these a season (I just don't like the texture). Even though I don't really like them, I grew them for 3 years. Now, I'll buy these from my local farmer when I have a taste for them, or trade with a neighbor instead of giving up prime garlic and onion space.

 

    3. Grow things that can easily be preserved. I love canning (obviously) but when all the tomatoes have decided they are going to ripen the day before we are going on a 4 day trip - Canning just isn't in the cards. So, that's when we pull out the big food mill - quickly peel and seed the tomatoes and FREEZE the pulpy juice. It makes beautiful sauce or chili in the winter when you have more time to mess with it. Same with peppers. Even whole peppers freeze great. And you can slice them right out of the freezer (if you wait til they are thawed, they'll be a little mushy) and add to your chili or sauce or soup. We also grow garlic and onions that have a decent shelf life. 

 

 

 

 

3. Incorporate extras into your flower beds or use pots.

We have 8 4'x8' raised beds, a large raised herb garden, and designated beds for blueberries, strawberries, and brambles (black and raspberries). These locations have our prime growing soil and get first dibs on fresh compost in the spring, so those 8 beds are for our primary veggies (tomatoes, peppers, garlic, onion, beans (our rotation plant). The herb garden is dedicated to mostly perennial herbs and horseradish. 

I like growing other things, like snap peas, gourds and pumpkins for fall decorating, sunflowers, edible flowers like Nasturtium, and annual herbs. These, I sprinkle throughout my flower garden. Nasturtium looks great along a bed as an edging plant. Gourds and sweet peas get trained up the teepee trellis. Sunflowers are planted along the fence. When we first moved to the house, and I hadn't sold my husband on a vegetable garden yet, I planted my tomatoes and peppers in the flower gardens, too.

We also like to grow potatoes and yams, but we plant these in large pots. I plant basil in small colorful pots that I can use to fill in areas or place on our patio. I also pot my mint and set it on a plant stand in the garden.

 

Those are my main planning tips for vegetable planning. But here's my last tip. 

 

Stick to what you grow well, what you use, and what you love - but don't be afraid to experiment. If you want to try that new variety of eggplant, or take a stab at cauliflower or brocolli - give it a try with a few plants! The worst thing that can happen is nothing, and you can just file that information to use when you are planning next February!

Read more

Garden Planning

Posted by Sheila Rhodes on

I love being outside, enjoying my garden and the sunshine, watching the bees and the birds. Winter is hard for me - the days are short, it always seems to be dark out, and it's cold - sometimes bitterly cold. December is easy to get through with all of the holiday and year end craziness, but I start to go a little stir crazy in January and February. Spring seems so far away.

 

 

The one thing that keeps me sane, is that January and February are when seed and plant catalogs start showing up in the mailbox. Just seeing all the fruits, vegetables, and flowers warms my heart and gets me ready to dig in the dirt. 

 

In the years past, I've caved into these catalogs and gone way overboard. Part of it was that we were seriously building up and expanding our plantable area. Adding new raised beds, orchards, berry patches, meadows every year for the past 6 years. I've started slowing down a bit and this year, one of my resolutions is to not go overboard in planning. I also plan to use that shoebox full of extra seeds this year!

 

So, here are a few tips and lessons learned if you are planning your own garden!

 

1. Keep records.

This is one thing you can keep simple, or go nuts with. We keep it simple - tracking two main things.

      1. Where we plant each year. It's really simple. I sketch out the beds we are using, and just label either the full or half bed with what we are planting. This really streamlines the veggie bed planning every year, because we try to stick to recommended vegetable rotations.

      2. Harvest Weights. We could get crazy with this, weighing each different tomato or pepper variety, but mainly we just weigh "Tomatoes", "Peppers", "Garlic", etc. This really shows us what we are good at growing. We've really cut back on things that haven't produced well. I'll try anything two years in a row. Maybe three if it's on the fence after two years. After that - I scrap it. 

 

2. Grow what you like. 

 

 

 

When we first started our garden, we planted too many things. I planted a few zuchinni, yellow squash, cucumber, tomatoes, peppers, onions, pumpkins, gourds, brocolli, corn. You name it, we've tried it. And we've also discovered a few things. 

 

    1. We grow AMAZING tomatoes and peppers. I can ignore those guys and they still massively produce tasty fruit for us. Here's where we note the veggies that are particularly tasty that we can't live without. Like, our favorite pepper varieties that are both high yielding and the perfect amount of heat - or those yellow tomatoes we were stuffing and eating for dinner every week. 

 

    2. I don't like yellow squash or zuchinni. I eat maybe three of these a season (I just don't like the texture). Even though I don't really like them, I grew them for 3 years. Now, I'll buy these from my local farmer when I have a taste for them, or trade with a neighbor instead of giving up prime garlic and onion space.

 

    3. Grow things that can easily be preserved. I love canning (obviously) but when all the tomatoes have decided they are going to ripen the day before we are going on a 4 day trip - Canning just isn't in the cards. So, that's when we pull out the big food mill - quickly peel and seed the tomatoes and FREEZE the pulpy juice. It makes beautiful sauce or chili in the winter when you have more time to mess with it. Same with peppers. Even whole peppers freeze great. And you can slice them right out of the freezer (if you wait til they are thawed, they'll be a little mushy) and add to your chili or sauce or soup. We also grow garlic and onions that have a decent shelf life. 

 

 

 

 

3. Incorporate extras into your flower beds or use pots.

We have 8 4'x8' raised beds, a large raised herb garden, and designated beds for blueberries, strawberries, and brambles (black and raspberries). These locations have our prime growing soil and get first dibs on fresh compost in the spring, so those 8 beds are for our primary veggies (tomatoes, peppers, garlic, onion, beans (our rotation plant). The herb garden is dedicated to mostly perennial herbs and horseradish. 

I like growing other things, like snap peas, gourds and pumpkins for fall decorating, sunflowers, edible flowers like Nasturtium, and annual herbs. These, I sprinkle throughout my flower garden. Nasturtium looks great along a bed as an edging plant. Gourds and sweet peas get trained up the teepee trellis. Sunflowers are planted along the fence. When we first moved to the house, and I hadn't sold my husband on a vegetable garden yet, I planted my tomatoes and peppers in the flower gardens, too.

We also like to grow potatoes and yams, but we plant these in large pots. I plant basil in small colorful pots that I can use to fill in areas or place on our patio. I also pot my mint and set it on a plant stand in the garden.

 

Those are my main planning tips for vegetable planning. But here's my last tip. 

 

Stick to what you grow well, what you use, and what you love - but don't be afraid to experiment. If you want to try that new variety of eggplant, or take a stab at cauliflower or brocolli - give it a try with a few plants! The worst thing that can happen is nothing, and you can just file that information to use when you are planning next February!

Read more


Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more

Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more