Well, we admit that a trip to Disney World has never been our style - camping in Canada, maybe, but, well, that's a rant for another post.
However, we have to admit that a few recent inquiries by customers has us intrigued. It seems that The Liberty Tree Tavern in the (at the???) Magic Kingdom is using a very popular Strawberry Vinegarette recipe. Our customers are fans of our Strawberry Vinegar, and wanted to get the recipe for this vinegarette.
We've passed it on, made it ourselves, and done enough poking into the Magic Kingdom to maybe, just maybe, think about it at some point....
Thursday, December 20, 2007
Wednesday, November 28, 2007
Lifestyle, Cooking and Menu's, Oh, My!!
We've had quite an increase in business after the Festivals we attended this fall, and happily, many of you have asked for more ways to use our products. We're turning to a friend of ours, beautiful and talented Mikaela, and her equally beautiful and talented chef boyfriend, to maintain an informative blog with Lifestyle, Cooking, and Menus, especially Occasion menus.
Take a look at the first pass, and comment as you like!
http://kaelaskitchen.blogspot.com/
Take a look at the first pass, and comment as you like!
http://kaelaskitchen.blogspot.com/
Wednesday, November 14, 2007
Trader Joe's? We're old enough to remember Trader Vic!
The nearest Trader Joe's ("your neighborhood grocery store") to us is closer to the City (NYC), so while we're familiar with them, we didn't expect to hear about them again, and again, and again at the festivals, and more recently, via phone and email.
It seems that customers that like Trader Joe's like us, too. We had one woman who swore she has purchased our Strawberry Marinade in a Trader Joe's on Long Island. (That's our cue to smile and nod.)
If you've been to a Trader Joe's, you understand the connection. These are GREAT stores. We have a tendency to buy too much when we do find one. Interesting products, good prices, and an all-around fun atmosphere to shop. (Balloons for everyone!!) We feel very hip and with it when we come home. And then we use the handled brown bags to tote things around, so that others will know we're hip and with it, too.
For the record, Trader Vic (a real person) invented the Mai Tai in the 30's. No, we weren't there. Yes, we know our way around a Mai Tai.
It seems that customers that like Trader Joe's like us, too. We had one woman who swore she has purchased our Strawberry Marinade in a Trader Joe's on Long Island. (That's our cue to smile and nod.)
If you've been to a Trader Joe's, you understand the connection. These are GREAT stores. We have a tendency to buy too much when we do find one. Interesting products, good prices, and an all-around fun atmosphere to shop. (Balloons for everyone!!) We feel very hip and with it when we come home. And then we use the handled brown bags to tote things around, so that others will know we're hip and with it, too.
For the record, Trader Vic (a real person) invented the Mai Tai in the 30's. No, we weren't there. Yes, we know our way around a Mai Tai.
It's called Harvest time for a reason
Because it's busy!! And busy we have been, with buttoning up the farm for the season, attending these fairs, and increasing production of the vinegar products.
First, the fairs - They were FABULOUS. Not only were we busy non stop selling our products through the 14 hour days, but the customers were wonderful, the weather was sunny and bright, and the other vendors at the events were fantastic. Amazing.
There were over 50,000 attendees at the Hudson Valley Garlic Festival. And I think we spoke to 3/4 of them. The Remsen Barnfest was slightly slightly smaller, but with room to breathe, our customers spent a bit more time with us. Remson is a beautiful village, by the way, if you ever get to upstate NY
Strawberry Vinegar still seems to be the favorite. We were so thrilled to have customers that were not only familiar with the products, but were telling US about how they use them. Take a look at our recipe section.
We'll be there next year again, let us know if you want some info...
First, the fairs - They were FABULOUS. Not only were we busy non stop selling our products through the 14 hour days, but the customers were wonderful, the weather was sunny and bright, and the other vendors at the events were fantastic. Amazing.
There were over 50,000 attendees at the Hudson Valley Garlic Festival. And I think we spoke to 3/4 of them. The Remsen Barnfest was slightly slightly smaller, but with room to breathe, our customers spent a bit more time with us. Remson is a beautiful village, by the way, if you ever get to upstate NY
Strawberry Vinegar still seems to be the favorite. We were so thrilled to have customers that were not only familiar with the products, but were telling US about how they use them. Take a look at our recipe section.
We'll be there next year again, let us know if you want some info...
Saturday, August 18, 2007
And another reason to go away for the weekend...
I forgot to mention the Remson Barnfest, the weekend before the Hudson Valley Garlic Festival! I think we're so caught up in what to make/bring/wear (ok, so I'm not really concerned about what to wear, but you get the idea)/where to stay (very important) that we're getting ahead of ourselves.
Remson is a beautiful village - this festival takes place right in the center of town - stop by if you are anywhere near Upstate NY the weekend of September 22 and 23rd.
And on another note, I mentioned good press - check this out (click twice on play to get it going). It's Peggy with a VERY perky reporter from Channel 9. I've never heard anyone in my family say "OOHHH, PORK CHOPS" with quite so much enthusiasm, but have to admit, I'm grateful to her....
The Pork Chop recipe IS good - watch for it on the clip. The spinach salad is fantastic - especially at this time of year when you may even be able to get your hands on farm-fresh spinach.
I'll update you on the fairs through the month....
Remson is a beautiful village - this festival takes place right in the center of town - stop by if you are anywhere near Upstate NY the weekend of September 22 and 23rd.
And on another note, I mentioned good press - check this out (click twice on play to get it going). It's Peggy with a VERY perky reporter from Channel 9. I've never heard anyone in my family say "OOHHH, PORK CHOPS" with quite so much enthusiasm, but have to admit, I'm grateful to her....
The Pork Chop recipe IS good - watch for it on the clip. The spinach salad is fantastic - especially at this time of year when you may even be able to get your hands on farm-fresh spinach.
I'll update you on the fairs through the month....
Garlic Strawberries, or Strawberry Garlics?
We are WAAAAYYYY too excited about this latest development - WE'VE BEEN INVITED TO THE HUDSON VALLEY GARLIC FESTIVAL sponsored by the Hudson Valley Kiwanis.
Garlic, you say? YES!! We've been getting an enormous amount of good press (although what bad press would look like, I don't know. We're talking about a farm, here), and someone with the Kiwanis noticed, and asked us to exhibit. And no, they weren't just short on paying exhibitors - trust me when I say that they made it very enticing. And our booth is well located - near enough to the entrance, far enough from the port-a-potties.
We've been lobbying to be located between Caffe Aurora from Poughkeepsie who served Italian Pastries last year, and Spacey Tracey's Pickles, - FRIED pickles - just because we figure she's got to be a lot of fun.
They had over 40 thousand attendees last year - hope you can come.
Garlic, you say? YES!! We've been getting an enormous amount of good press (although what bad press would look like, I don't know. We're talking about a farm, here), and someone with the Kiwanis noticed, and asked us to exhibit. And no, they weren't just short on paying exhibitors - trust me when I say that they made it very enticing. And our booth is well located - near enough to the entrance, far enough from the port-a-potties.
We've been lobbying to be located between Caffe Aurora from Poughkeepsie who served Italian Pastries last year, and Spacey Tracey's Pickles, - FRIED pickles - just because we figure she's got to be a lot of fun.
They had over 40 thousand attendees last year - hope you can come.
Friday, July 20, 2007
Market Research and the comedy hour
OK, so it was just the comedy minute -
We very happily pay some well-educated folks to help us get Strawberry Vinegar, Strawberry Dressing and Vegetable Dip (forgive the shameless plug) into your hands. And it's working - we went from shipping 360 cases of product in 2005, to 1,300 in 2006. Occasionally, our Consultants feel the need to educate us - and that's where the fun begins.
I had just finished hauling a new piece of equipment off the truck when the phone rang - I'm told to take a look at the info on my email when I get a moment. In order to answer the phone, I loosened my grip on the rope, dropped some metal on my foot, scratched the bumper, and yelled at the dog. Then the rain started, and we rolled a half ton of wet, slippery machinery into the barn quickly so lightning wouldn't strike the thing and kill us all.
So our truly wonderful Consultant (we always capitolize that) sent us a link to Packaged Facts - a site where people like her keep up with trends. Here are the scintillating headlines (good word that - scintillating)
Pickles, Relishes and Olives in the US
Ketchup, Mustard and Mayonaise in the US
Vinegar and Cooking Wine/Sherry in the US
Spices and Seasonings in the US
Salad Dressings in the US
And my personal favorite:
MarketLooks: The Changing Face of Nut Butters (Nut Butters, who knew?)
The punchline to all of this is that to read the full text of any of these exciting studies, I'd have to cough up between $1995.00 of my own dollars. That's a lot of Strawberry Marinade.
Our "in house" market research goes something like this: Go to Post Office to ship an order. Postman says "Hey, you're from that farm, right? My wife uses the strawberry stuff on chicken (Marinade, I assume), but I like the hot stuff better. " (Strawberry Jamaican Jerk).
Works for us.
We very happily pay some well-educated folks to help us get Strawberry Vinegar, Strawberry Dressing and Vegetable Dip (forgive the shameless plug) into your hands. And it's working - we went from shipping 360 cases of product in 2005, to 1,300 in 2006. Occasionally, our Consultants feel the need to educate us - and that's where the fun begins.
I had just finished hauling a new piece of equipment off the truck when the phone rang - I'm told to take a look at the info on my email when I get a moment. In order to answer the phone, I loosened my grip on the rope, dropped some metal on my foot, scratched the bumper, and yelled at the dog. Then the rain started, and we rolled a half ton of wet, slippery machinery into the barn quickly so lightning wouldn't strike the thing and kill us all.
So our truly wonderful Consultant (we always capitolize that) sent us a link to Packaged Facts - a site where people like her keep up with trends. Here are the scintillating headlines (good word that - scintillating)
Pickles, Relishes and Olives in the US
Ketchup, Mustard and Mayonaise in the US
Vinegar and Cooking Wine/Sherry in the US
Spices and Seasonings in the US
Salad Dressings in the US
And my personal favorite:
MarketLooks: The Changing Face of Nut Butters (Nut Butters, who knew?)
The punchline to all of this is that to read the full text of any of these exciting studies, I'd have to cough up between $1995.00 of my own dollars. That's a lot of Strawberry Marinade.
Our "in house" market research goes something like this: Go to Post Office to ship an order. Postman says "Hey, you're from that farm, right? My wife uses the strawberry stuff on chicken (Marinade, I assume), but I like the hot stuff better. " (Strawberry Jamaican Jerk).
Works for us.
Sunday, July 8, 2007
And now the work begins
Picking season is just about done - and now the work begins. Strawberry Vinegar, to be exact. Many of the other product use this as a base, so it's a big deal for us.
It's been a good season, with little rainout - though what we DID have was more like a Monsoon-out..... I was brushing splashed mud off walls for days.
The people at the farm who know how to cook posted some great recipes on our site - Very grown-up stuff. I stick to Strawberry popsicles - the kids like 'em. We added a splash of Strawberry Balsamic Vinegar instead of the lemon juice in the original recipe - happy tummies with sticky red faces, to boot.
It's been a good season, with little rainout - though what we DID have was more like a Monsoon-out..... I was brushing splashed mud off walls for days.
The people at the farm who know how to cook posted some great recipes on our site - Very grown-up stuff. I stick to Strawberry popsicles - the kids like 'em. We added a splash of Strawberry Balsamic Vinegar instead of the lemon juice in the original recipe - happy tummies with sticky red faces, to boot.
Strawberry Popsicles
1 cup of Strawberries (I use them frozen)
2 Tbs sugar
2 tsp Strawberry Vinegar
Place all in blender container and liquify (you can use your food processor, but it doesn't grind up the seeds as well).
Pour into Popsicle molds, or small cups - insert sticks and freeze.
Enjoy.
Sunday, June 24, 2007
Hey Mom, We're on TV!
Hey, I forgot to mention that we're famous. We won the "Best Overall Business Plan" competition at the 6th annual Mohawk Valley Edge Awards!! The anchor of this news clip is a hell of a lot cuter than we are, so just take a look for details....http://www.news10now.com:80/content/top_stories/default.asp?ArID=104896 Make sure to click on "watch the video." Our somewhat adorable mugs were not on this clip - I'll pull that up and add it tomorrow....
Watch the poor guy in the front of the picture at the beginning of the clip - he's chewing away, oblivious to being filmed.... That wasn't any of us, but could have been - Murphy's Law...
Watch the poor guy in the front of the picture at the beginning of the clip - he's chewing away, oblivious to being filmed.... That wasn't any of us, but could have been - Murphy's Law...
Saturday, June 23, 2007
'tis the season
Strawberries still looking good - and so are the families coming out to pick. It looks like a Hallmark Made for TV Movie around here lately - moms and kids during the week, grandparents and kids during the week, Dads and kids on weekends. Then you get the serious pickers that bring their own containers and wagons, and pick enough to can/freeze for the neighborhood.Speaking of that - my favorite lazy man's jam:
Easy Fresh Fruit Jam
- 1 lb strawberries washed, hulled and sliced thin (about 3 generous cups - don't use over-ripe berries)
- 1 cup of sugar
- 2 TBS lemon from one lemon
- Bring all to a gentle boil in a 10-12 inch skillet
- Stir frequently and skim foam for about 6 minutes until it looks syrupy
- Test by putting 1/2 tsp on a cold plate - if it gels, it's done, if it runs, cook a bit more
- Put in pretty glass jars, give to neighbors and pretend you worked all day.
- Use within 3 weeks
Aside from that, it tastes good, too. We had our moment of fame in The Nibbler http://www.thenibble.com/reviews/main/rubs/best-barbecue-sauce.asp, and are happy to say that either lots of you have been reading that online newsletter, or the sauce is just finding an audience, because it's selling well. Thanks.
If you have a favorite BBQ sauce, jam recipe, whatever - let me know...
Friday, June 15, 2007
Pickin' season, and I don't mean guitars
CRAZY around here right now - picking georgeous berries that look and taste like a strawberry is supposed to. And ours don't have that spongy white core in them like the boxcar strawberries - what IS that thing? Our kids are fascinated with it - they like to "core" the hard winter strawberries from the grocery store and stick them on the ends of their thumbs as puppets. Gross.
While we're in the middle of picking, it feels like eternity, but really, the season's over in a flash. Farming is ridiculously difficult - more so since the appetite for out-of-season stuff has stores shipping rock hard fruit in from all over the place. People who couldn't find Chile on a map with both hands are more than happy to eat a sour plum from there in January. Go figure.
Glad we started the food line. (see http://www.tassleberry.com/) What doesn't get eaten/sold in strawberry season at least has a fighting chance to come back as a jar of marinade. Good marinade, at that.
Our current favorite snack - wierd as it sounds - is strawberries dipped in Strawberry Dressing and Dip. http://www.tassleberry.com/Categories473c.html?category=Strawberry+Dressing+and+Dip Add a hunk of cheese and a glass of Savignon Blanc (makes it taste less citrus-y, smoother), and bring on the night. And as my Granddaughter pointed out with the wisdom of a 6 year old - "it says DIP."
I'll end with a video my friend sent me - he didn't mean it to be funny, but I think it is. How to Make Strawberry Shortcake. http//www.youtube.com/watch?v=6b4LQIbYqj8. First of all - it ain't Strawberry Shortcake. Second of all, his pace is so manic I had to do a Yoga Pose to calm down afterward. Third of all, the focus on his hands had me thinking of the Seinfeld episode "Man-Hands."
Click on the clips at right for other recipes.
Let me know what you think...
While we're in the middle of picking, it feels like eternity, but really, the season's over in a flash. Farming is ridiculously difficult - more so since the appetite for out-of-season stuff has stores shipping rock hard fruit in from all over the place. People who couldn't find Chile on a map with both hands are more than happy to eat a sour plum from there in January. Go figure.
Glad we started the food line. (see http://www.tassleberry.com/) What doesn't get eaten/sold in strawberry season at least has a fighting chance to come back as a jar of marinade. Good marinade, at that.
Our current favorite snack - wierd as it sounds - is strawberries dipped in Strawberry Dressing and Dip. http://www.tassleberry.com/Categories473c.html?category=Strawberry+Dressing+and+Dip Add a hunk of cheese and a glass of Savignon Blanc (makes it taste less citrus-y, smoother), and bring on the night. And as my Granddaughter pointed out with the wisdom of a 6 year old - "it says DIP."
I'll end with a video my friend sent me - he didn't mean it to be funny, but I think it is. How to Make Strawberry Shortcake. http//www.youtube.com/watch?v=6b4LQIbYqj8. First of all - it ain't Strawberry Shortcake. Second of all, his pace is so manic I had to do a Yoga Pose to calm down afterward. Third of all, the focus on his hands had me thinking of the Seinfeld episode "Man-Hands."
Click on the clips at right for other recipes.
Let me know what you think...
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