Our Blog

Like many condiment lovers, I have a fridge door full of hot sauces, mustards, salsas and more. But I always have a rotating cast of current favorites that sit near the front and these are are what I'm noshing on now!

We are having a lot of fun in the kitchen these days! We get to be so creative and freewheeling with our micros and folks are gobbling them up fast this year! 

To all the mothers out there - mothers in all their forms - thank you for being you. It can be complicated, but the world is better for having mothers in it.

Our Salted Bourbon Caramel always does the best at tastings and events. It's the one that draws folks over from across the room.

Small farms are more than just a place that grows food. They enrich the soil and the fabric of their communities while giving us a more resilient foodshed.

"What should I eat the caramel on?" I think that the better question is, "Is there anything that the caramel *doesn't* taste good on?"

I came up with the idea of smoking onions in the summer of 2016, when my husband and I were testing out our new smoker with the "will it smoke" game. Pro-tip: Smoked bananas are ... not good. Smoked walla-walla onions, on the other hand, are just bliss.

Goats can be quite happy eating a lot of different things. But what they eat affects the flavor of their milk. And the best milk for our caramel is mild and sweet.

We have three pretty spectacular new microbatch hot sauce for you to try. We had just a blissful tasting session and those bottles sure as heck made it home with me.

Every single recipe we make has to be reviewed by a Scheduled Process Authority and submitted to the FDA. We have critical control points of temperature and pH. We save partial bottles from every batch for a few days after production for the 2 pH tests that we have to take from every batch.

We are fortunate to have so many amazing goat dairies in Vermont that we are able to choose the just right milk to make our caramel its very best!