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Beth’s Farm Kitchen at Domestic Dry Goods in Rye Brook

Beth Linskey of Beth's Farm Kitchen on the Journal News', May 27, 2015
Beth Linskey of Beth's Farm Kitchen on the Journal News', May 27, 2015
Beth Linskey of Beth’s Farm Kitchen

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.

Read more and watch a video on the Domestic Dry Goods Company at

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Hot Stuff from Beth’s Farm Kitchen in the Register-Star

Hot Stuff from Beth's Farm Kitchen, Register Star, May 27, 2015

Hot Stuff from Beth's Farm Kitchen, Register Star, May 27, 2015

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;; or call 1-800-331-JAMS.

Originally published in the Register-Star on Wednesday, May 27, 2015.

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Farmhouse Rules features Beth’s Farm Kitchen

Beth's Farm Kitchen on Farmhouse Rules

Farmhouse Rules logo

Jam-Packed Meal

Beth's Farm Kitchen on Farmhouse RulesNancy 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.

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Women Farmers of the Greenmarket

Beth's Farm Kitchen at Greenmarket for NY City Woman

Beth's Farm Kitchen at Greenmarket for NY City WomanNY 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.

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Citrus Season Means Delicious Marmalades

Oranges - Citrus Season

Oranges - Citrus Season

Dear Marmalade Lovers:

Citrus season is here! 

All of the delicious citrus varieties are in abundance.

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.

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Meyer Lemon Bars

Lemon Bars

Lemon Bars

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.

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Wild Maine Blueberry Trip

Blueberry Field
Hillsdale, Columbia County, New York — in the foothills of the Berkshires … visit website

Sunday, November 17, 2013

With Beth’s Farm Kitchen on a Wild Maine Blueberry Run

If you have stayed at my bed and breakfast, the Inn at Green River, you have enjoyed the wonderful jams made by Beth Linksey, owner of Beth’s Farm Kitchen. Or you may have encountered her jams in their distinctive red and white labeled jars at the green markets in New York city.

Photo Courtesy Jumping Rocks Photography

Twice a year, Beth travels to Orland, Maine, north of Camden, to pick up wild Maine blueberries for the jam she makes for Old Chatham Sheepherding Company‘s blueberry yoghurt. I have joined her several times on this quick overnight trip.  I enjoy it because it takes me back to my old stomping grounds. I grew up in New Hampshire, and worked in the seacoast region during the summers while in college. Also, my grandmother was a “Maine-iac” as she used to say. This is a long haul, driving a big van 8 hours up and 8 hours back, but the fun part is a great dinner and an over night stay, usually at a bed and breakfast, and I always enjoy seeing how other innkeepers do it!

The big treat on this trip was dinner at Primo, Melissa Kelly’s fantastic farm to table restaurant in Rockland, Maine. In the late ’90’s, Chef Kelly worked at Old Chatham Sheepherding Co. Inn nearby, and I have been wanting to eat at this restaurant ever since she left Columbia County and moved to Maine.

We started the evening with a drink at the upstairs bar, where these fabulous skinny, hand rolled bread sticks were offered in large glass vases, almost like a dried floral arrangement. And they were very tasty.

We then moved downstairs for dinner. I am used to excellent farm to table food here in our region of the upper Hudson Valley, but I must say, there is a reason Chef Kelly just won the James Beard Best Chef in the North East award….again. Here is a dessert we shared. Beth loved the pumpkin creme brule on the left, I preferred the ginger bread like little cake on the right.

We stayed overnight at the Strawberry Hill Seaside Inn,  a motel in the most stunning location. Here is the view from the back, overlooking the Penobscot Bay.

Just a quick cup of tea in the morning, and out the door by 7:30 to get to Allen’s in Orland, Maine, where Beth buys her blueberries. Aren’t the blueberry field gorgeous in the fall when the leaves turn red?

As I said, this is a working trip. Here is Beth helping load 2500 pounds of frozen wild blueberries into the van…

with a little help from the guy with the front loader!

I helped too!

Next stop, Portsmouth, New Hampshire for a delicious lunch of seafood chowder and Caesar salad looking out at the harbor from our table by the windows at the River House Restaurant on Bow Street.

Downtown Portsmouth has come a long way from the early ’70’s when I was a cocktail waitress in Hampton, NH and used to go up to Portsmouth after work with other waitresses and bartenders to Gilley’s, an all night place that served hotdogs and hamburgers….from the windows of a c. 1940 Worcester diner, parked in the main square. It was hauled into place each night by a truck… and received a parking ticket each night…for decades. In the mid ’70’s it was moved to a permanent location, and you can still go there…I plan to on the next trip. Watch this video to get the whole story.

The historic section of Portsmouth, near the harbour, is now gentrified and flourishing, with lots of shops, restaurants and bars.

Thanks, Beth, for taking me along on this trip to help drive the van, and enjoy the seacoast food!

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Food For Thought

Beth’s Farm Kitchen Jams and Chutneys

Beth Linskey

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.

strawberr rhubarb

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.