BFK is proud to be included in the 2015 Holiday Issue of Edible Manhattan! Check out the article here.
Rye Brook store celebrates the Maker Movement
by Karen Roberts
It sounds simple enough: buy products made by real people, not corporations. It’s called the Maker Movement, and it’s about bringing people in touch with artisanal products and the people who make them.
Erin Hinchley, owner of Domestic Dry Goods Company in Rye Brook, is all in. Her shop carries new and vintage products celebrating for home, garden and personal care, and she holds events like last month’s “Meet the Makers” event, where shoppers can get to know the people creating the products for sale.
“I wanted to give people the opportunity to put a face with products they really like, sample some items and enjoy the day,” says Hinchey.
One artisan, Beth Linskey of Beth’s Farm Kitchen, offers tastings of her popular chutneys, jams, and mustards that have been for sale in the Union Square Market in Manhattan for 30 years. “It’s been amazing especially in the last five years people want local and fresh,” she says.
STUYVESANT — When Beth Linskey began making jams in her kitchen 35 years ago, she didn’t imagine she’d be supplying her products to the megaworld of Whole Foods. But that’s what happened. Now she’s keeping her products on those shelves by bringing on the H-EA-T.Known for using local ingredients near her Hudson Valley location, it took some time for her to locate New York grown habaneros and chipotles. But she found a spicy grower or two who became instant suppliers. “We participate in the Union Square Greenmarket in New York City,” says owner Beth Linskey.
“They are extremely strict about product contents— just like me.” The result is hot sauce with a New York Edge.
“We call these sauces,” says the accomplished chef, “but they can be used as marinades or as ingredients in pasta dishes and meatloaf, too. The versatility is what makes customers come back and buy more.”
Linskey’s top product in this category is “Cherry Bomb Hot Sauce” but other choices make mouths — and eyes — water.
Selections include Habanero Hot Sauce, Red Salsa, Salsa, and of course, Jalapeno Hot Sauce. More flame retardant varieties include Apricot Ginger Sauce, BBQ Sauce and homemade Ketchup. Contact Beth’s Farm Kitchen at www.bethsfarmkitchen.com; firstname.lastname@example.org; or call 1-800-331-JAMS.
Originally published in the Register-Star on Wednesday, May 27, 2015.
Nancy Fuller, a mother who runs a multimillion-dollar food distributor with her husband, lives in an 18th-century farmhouse in New York’s picturesque Hudson Valley. Fuller’s farming lifestyle takes center stage in this series that sees her gathering the best ingredients the land and her farming community have to offer to help her prepare classic, fresh meals for friends and family.
In this episode, Nancy visits her friend Beth to taste and pick up some of her famous jams! Then she takes them back in the kitchen to put her Farmhouse Rules to the test, using them in her recipes, making Sage-Rubbed Chicken with Peach Jam Glaze, Spinach Salad, Roasted Turnips, and Strawberry Rhubarb Jam Parfait with Frozen Yogurt and Toasted Walnut Brittle!
The episode can be viewed by downloading the Food Network app on iTunes.
NY City Woman has included Beth in Women Farmers of New York City’s Greenmarket.
Jackie Fitzpatrick Hennessey writes:
The women of the Greenmarket sell root vegetables and fruits, jams, honey, breads, herbs and mums, and, as the Christmas holidays approach, they sell wreaths, greens and holly tied with ribbon or twine. Many farmers are women over fifty who have an entrepreneurial yearning and talent and a genuine sense of connectedness to the land. Some women come from a long line of farmers or bakers and have been in the business for decades.
Beth Linskey, who founded Beth’s Farm Kitchen in Stuyvesant Falls, New York, was a caterer and an avowed city person when in 1981 her husband got a job in Albany. “I needed to find work that would blend my city life with my country life,” she told me. “So I learned how to be a jam maker and Beth’s Farm Kitchen was born.” It’s now thriving. Beth still lives on the Upper West Side, but she heads back to the farm a few days each week to refresh her inventory.
Last year, she bought 39,000 pounds of fruit from local farmers and produced 89,000 jars of jams and chutneys and bottles of hot sauce that she sold in Greenmarkets year-round, all over the city. She was a locavore long before the word was coined. “I’m really proud of that,” she says. “I believe in local farms and think it’s really important to keep farming viable.”
See the full article including profiles of Franca Tantillo of Buried Treasures, Rose Hubbert of Back to the Future Farm, and Joan Tifford of Fantastic Gardens.
Beth was on the Rachel Ray show with Mario Batali!
Chef Mario Batali shops the farmers market including our Blazing Tomato Chutney and our Habanero Jelly!
2 tablespoons butter
3/4 cup semi-sweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups powdered sugar
1 teaspoon vanilla
Place all ingredients in a heavy saucepan or double boiler. Cook over low heat, whisking until smooth. Cool slightly. Add more sugar if necessary
Dear Marmalade Lovers:
Citrus season is here!
All of the delicious citrus varieties are in abundance.
- Blood Orange Marmalade
- Seville Orange Marmalade
- Bitter Orange Marmalade
- Meyer Lemon Marmalade
- Triple Fruit Marmalade
- Orange Marmalade
You can order online or visit us in the Greenmarket in New York City.
Beth is at Columbia University on Thursday and Sunday, and Union Square on Wednesday, Friday and Saturday.
Meyer Lemon Bars
Yield: Makes 16 small bars.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
For the Bar Filling:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1 stick unsalted butter, cold and diced
1 egg yolk
1/2 teaspoon vanilla extract
1, 8 oz jar Beth’s Farm Kitchen Meyer Lemon Marmalade
For the crumb topping:
1/4 cup flour
1/4 cup brown sugar, plus extra for sprinkling
2 tablespoons cold butter, cut in cubes
2 tablespoons oats
2 tablespoons chopped pecans
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F.
Prepare an 8×8 square baking pan by lightly coating with butter or baking spray and lining with parchment paper.
In the bowl of a food processor, mix together the flour, sugar, baking powder, and salt. Add the butter and pulse until you have course crumbs. Add the egg yolk and vanilla and continue pulsing until the mixture just comes together in a ball.
Press the dough into the baking pan into an even layer. Top with the jam and spread evenly.
Back in the food processor, mix together flour and brown sugar for the crumb topping. Pulse the butter into the mixture until you have course crumbs. Add the oats, pecans and cinnamon, and pulse again until just combined.
Using your fingers, pinch together the crumbs and sprinkle over the layer of jam.
Bake the bars for about 35 minutes, or until golden brown. Remove from oven and cool for at least 20 minutes before cutting.
Beth Linskey, founder of Beth’s Farm Kitchen
The culinary practice of preserving fruits with sugar has been carried out all around the world since ancient times. It is unclear exactly where the practice originated, however, there is a common consensus among food historians that it was in the Middle Eastern region. The products created using this style of preservation are known by a variety of names such as jam, jelly, marmalade, preserves, conserves and chutney. These differences in name are accounted for by a combination of 2 key factors: the geographical area where the product is produced and consumed, and the kind of recipe and ingredients used.
I’m a big fan of jams and preserves as I love their rich, intense, fruity flavour. Stirred into yogurt or spread liberally onto hot toast, my favourite kind of preserved fruit preparation is peach jam or conserve. I’m also a fan of the relatively recent wave of onion and garlic based jams and marmalades that have become increasingly popular with jam makers as well as consumers.
Whilst browsing through the many fantastic produce stalls at New York’s Union Square Greenmarket this summer, I came across an amazing Stuyvesant Falls-based jam and chutney company called Beth’s Farm Kitchen.
Beth’s Farm Kitchen was established a little of over 30 years ago and produces over 90 varieties of jam, together with a selection of marmalades, jellies and chutneys. The company was founded by Beth Linskey, who was originally from a corporate catering background. Beth describes herself as being a locavore as her products are made in small batches using high quality local fruit sourced from farmers at Union Square Greenmarket.
As well as producing classic favourites, such as strawberry jam and orange marmalade, Beth’s Farm Kitchen also make more adventurous, imaginative creations, such as neachycot (nectarine, peach and apricot) jam and cranberry-lime chutney. However, their most popular product is their signature strawberry rhubarb jam – it’s a balanced combination of sweetness and tartness.
Beth took some time out of her busy schedule to tell me the story of her company, as well as about her ever-increasing range of products. She also told me about the classes that she runs in association with the New York Greenmarket to teach children about fresh produce and jam making.