Making hot sauce is empowering. But making mustard is humbling
Mustard is almost as versatile as hot sauce. Think sausages, sandwiches, salads, pretzels, tofu, or stir fry. Or, do like my mom and spread on a wedge of cabbage.
Do you want to taste the first hot sauce that we ever sold?
Jalapeno Fennel Hot Sauce was the very first hot sauce that I ever sold at the farmers market - just over 14 years ago. I thought that it would be fun to recreate and boy, it seems like 14 years ago, I was onto something!
Good to the last drizzle
Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.
Featured Small Farm: Familia Farm
Unlike many Vermont farms, Familia Farm focuses almost entirely on custom growing. Instead of setting up at a weekly farmers market, Geoff grows crops ordered in advance by food producers like us.
Discovering caramel all over again
One of the unexpected joys of buying a brand that someone else founded is hearing people say, “Oh yeah, I love that stuff. I’ve had it for years!” That's always great.
Reflections on Farm Day
A few years ago I realized that my crew was missing out. The way that we purchase produce and milk is different and cool and my crew should know about that. Also, the way that we purchase our core ingredients wouldn’t be possible if my hard working crew weren’t willing to put in the extra elbow grease and process it all.
Our most popular flavored caramel
Whether you’re already a Fat Toad Farm fan or just discovering what happens when goat’s milk meets real Vermont craft, this jar is one worth opening - and sharing, if you’re feeling generous.
3 totally new micro batch hot sauces!
We have three totally new microbatch hot sauces this month. They have only existed in our brains prior to their creation. And they are just yummy.
The caramel that's captured so many spoons
At Fat Toad Farm, we spend hours gently hand-stirring fresh Vermont goat’s milk until it transforms into something unforgettable: rich, creamy, small-batch caramel made the slow way, just like it’s been done for generations.
The secret ingredient is: don’t f* it up
Even when I messed up a dish, people were really into it. And key was that the ingredients were just that good. When you’re working with stuff that’s grown with care on small farms, it kind of doesn’t matter if the roast is a little overdone or the salad is a little weird. The flavor carries you.
We're a little bit busy this week
We are at the Summer Fancy Food Show in New York City this week and, let me say, it's a lot! 2025 is our first year of trade shows and this is our biggest one yet.
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