Lavender soap is fine for all skin types. Pure lavender oil is used to scent this creamy white bar. Lavender has natural anti-bacterial and antiseptic properties. Our most popular scent, Lavender is loved the world over.
*50 cent discount per item on orders of 12 or more.
Rosemary has long been prized for its anti-wrinkle and skin-smoothing properties. It is at once refreshing and relaxing. We add marjoram to sweeten the green scent and chlorophyll to color.
*50 cent discount per item on orders of 12 or more.
Lemongrass has a strong lemon fragrance with a grassy overtone. The pale yellow color comes from the essential oil. It is especially good for oily skin and acne, but all skin types benefit.
*50 cent discount per item on orders of 12 or more.
Rose Geranium and Pink French Clay cleanse and give tone to the skin. Clay helps draw impurities from the pores. Rose Geranium oil is good for inflamed or oily skin and brings a radiant glow to the skin.
*50 cent discount per item on orders of 12 or more.
Our Citrus Soap blends bergamot orange with lemon, lime, and grapefruit. The scents hint of an outdoor market. It is colored a lovely orange with beta-carotene, which provides antioxidant properties.
*50 cent discount per item on orders of 12 or more.
Unscented uses all the same pure food-grade oils in the soap base, with no colors or scents added. It smells like, well, just soap. It is a good basic bar when you don't want anything but soap.
*50 cent discount per item on orders of 12 or more.
Jam made from Strawberries and Rhubarb stalks.
The color of the jams gets your attention first. Like red jewels, the intense color is a sign of how little the fruit is cooked before it becomes jam. The jam makers skill is evident in this superb example. The cost of red raspberries makes this jam a little higher in price than all the other jams, but it is worth it.
Local Ripe red strawberries and sugar. That's all you need to taste the beginning of summer in this exceptional jam. The perfect consistency and balance of flavors are present in this jam.
Gooseberries are an old fashioned fruit that once were very common along with black currants and rhubarb. We grow five varieties of gooseberries on our organic farm. We have to battle the birds to get any crop at all and where thin leather gloves while picking to avoid their vicious stickers. The translucent lime green fruits, veined, and blushed with rose color, are a tart/sweet favorite in jams, pies, and conserves in Europe, bring back this old fashioned taste with our Gooseberry Jam.
The smell of the blackberries as they are cooking down is my favorite. Fruity and airy at the same time. We use large, whole blackberries, and mash them by hand. The jam is packed full of chunks of blackberries surrounded by blackberry jam. A local favorite for jam cakes, I love it on toast in the mornings.
Blackberry Jam without the seeds.
We grow several varieties of black currants and make them into this old fashioned jam. Currants are very high in natural pectin, so just a brief cooking is needed before they gel into a treat on toast with cream cheese.
Organic Rhubarb and local sorghum combine to make a fruit spread, that is much less sweet than jam. Just enough local sorghum to sweeten the tartness of spring rhubarb. (More like the sweetness of apple sauce than jam) Great on toast, waffles, in oatmeal, on pound cake, and as an accompaniment to ham and other meats.
Made from rhubarb, orange peel, sugar and orange juice, this is the first jam of the season. The recipe is over 200 years old. The taste is a wonderful blend of rhubarb and orange. I love it on toasted bread with a slice of cheese melted on top. Not bitter as are some marmalades, the amount of peel used is less than the rhubarb.
Fresh, ripe, organic peaches mixed with just enough organic sugar to bring out the summer's ripeness. This jam has 1/3 less sugar, best if used within eight weeks after opening. This is MaryBeth's Favorite!
Our sugar free pear butter is made in our kitchen by our friends, Kevin and Sue McGee.
Deep purple Stanley plums are picked ripe and their outstanding flavor make this new jam an immediate favorite.
We cook down ripe organic peaches in their own juices, until thick enough to spread on your bread. Nearly one pound of peached in every jar, nothing else. NO SUGAR ADDED - JUST PEACHES
My personal favorite, I love the combination of aged Spanish Sherry Vinegar, maple syrup and garlic in this exceptional blend. It starts out really hot and then mellows to perfection.
My personal favorite, I love the combination of aged Spanish Sherry Vinegar, maple syrup and garlic in this exceptional blend. It starts out really hot and then mellows to perfection.
Not too sweet like honey mustards, this one is more savory than sweet. We use pure sorghum to sweeten this yellow/brown seed combination. Red wine vinegar enhances this favorite for making mustard sauce and coating a brisket.
Not too sweet like honey mustards, this one is more savory than sweet. We use pure sorghum to sweeten this yellow/brown seed combination. Red wine vinegar enhances this favorite for making mustard sauce and coating a brisket.
The aromatic flavor of Balsamic vinegar is the dominant flavor in this blend of mostly yellow seed mustard. Great stuffed under the skin of a whole chicken before roasting. This one ages to a mellow rendering of a fine mustard.
The aromatic flavor of Balsamic vinegar is the dominant flavor in this blend of mostly yellow seed mustard. Great stuffed under the skin of a whole chicken before roasting. This one ages to a mellow rendering of a fine mustard.
Our hottest and best seller! Coarsely ground brown mustard seeds and red wine vinegar combined with chopped garlic, horseradish and black pepper makes this one for the lovers of hot stuff. The heat goes to the top of your heat, but doesn't linger in your throat the way hot peppers do. As it ages, the garlic comes forward and greatly flavors this condiment.
Our hottest and best seller! Coarsely ground brown mustard seeds and red wine vinegar combined with chopped garlic, horseradish and black pepper makes this one for the lovers of hot stuff. The heat goes to the top of your heat, but doesn't linger in your throat the way hot peppers do. As it ages, the garlic comes forward and greatly flavors this condiment.