When we buy fresh fruit, it is immediately frozen. We freeze our produce in season at the peak of ripeness so that we can cook fresh, small batches year round. Then every Monday ‘The Crew’ stages the week’s production. The production chain begins at the back door where the ingredients are prepared, cooked, blended. . . . The process ends at the front door, where the jams and chutneys go on their way to markets and shops.
We start every season with a planning session. Where will we increase production? Where will we cut back? What new products should we introduce? Executing our plan is sometimes tricky, however. The growing season for some fruits and vegetables varies, and the crops may be more or less plentiful. Mother Nature keeps us guessing, but we adapt.
In 2014, for example, the Kiwi will be our new fruit. Will it be a jam? A chutney? A hot sauce? We’ll experiment until we come up with something tasty and appealing. First though those local kiwis had better get growing.
In 2012, Beth’s Farm Kitchen bought 58,000 pounds of locally grown fruits and vegetables from farmers in the Northeast: blueberries from Maine; cranberries from Southern New Jersey and from Red Jacket Orchard in Geneva, New York; figs from Brooklyn. Closer to home, we make daily trips to Samascott’s Orchard to pick berries, beans, cukes—or whatever is available on any given day.
Watch the video, “Portrait of a Jammer,” on this website to see our facilities and our operation.