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Recipes

An Elevated PB&J September 12 2014

Do you feel that chill in the air? It can only mean one thing...

September hits and I am in the mood for a comforting PB&J or some variation. Of course, the filling has to be exquisite, not filled with sugar but recalling the memories of summer fruit. Enter: my jam. Black & Blue was a favorite in my own kids' lunchbox, after they had helped pick the berries and load the fruit into a pot earlier in the summer. The nutty part of the equation has expanded with the relatively new nut butters on the market.


Cypress Grove Chèvre + Bonnie's Jams: A Pairing Primer June 17 2014

Ah, summer: those long hours of daylight, clear skies, and balmy temperatures put us in the mood for kicking back with friends and family— usually around a table!

In anticipation of these happy seasonal gatherings, we think everyone should have a few go-to tricks to help keep things more fun than frantic. For a fail-safe start to any fête, we turn to the tried-and-true combination of fromage and fruit—dressed up just a little bit for the occasion. Enter: the elevated cheese plate.


Peach Ginger Glazed Salmon With Soy, Shallot and Thyme May 23 2014

I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe.

Spring Rack of Lamb for Mom & Co. April 09 2014

Spring can't arrive fast enough for all of us here in New England.  Slogging through this winter set us up to welcome any and every indication of Spring.  For me one of the best is the arrival in the market of Spring lamb.