Saturday - July 19th

We will be at the Indian Valley Farmer's Market this Saturday (July 19th) from 8:30 am - 12:30 pm.

We will have the following products available for purchase:

Sauce
Blueberry BBQ

Mustard
Blueberry Jalapeno
Roasted Garlic

Chutney
Blueberry

Fruit Spread
Spiced Blueberry
Blueberry Basil
Blueberry Ginger
Blueberry Vanilla

Glaze
Cherry Bourbon Chipotle

Other Spread
Sweet Tea Lemonade
White Wine & Herb
Balsamic Garlic

Blueberry BBQ Sauce

This is a great BBQ Sauce. We just had this on a grilled pork tenderloin - YUM! It's got a great balance of spicy, heat, and sweetness. I bet this would make a killer grilled chicken sandwich!

Ingredients

Blueberry

Ketchup (Homemade!)

Cider Vinegar

Brown Sugar

Garlic

Spices (Ginger, Chili Pepper Flakes, Black Pepper)

Blueberry Chutney

Turned out to be a wonderfully delicious, tangy chutney. This will go fantastic on any type of grilled meat - would be awesome wrapped up with some fresh veggies and pulled pork in a tortilla too. 

I'll be making up a triple or quadruple batch of this to sell at the market next weekend. 

Ingredients:

Blueberry

Onions

Brown Sugar

Cider Vinegar

Jalapeno Pepper

Spices (Ginger, Mustard Seeds, Nutmeg, Cinnamon, Salt)

Pork Tenderloin with Blueberry BBQ Sauce

Tonight for dinner, we grilled up a pork tenderloin and served it along with some of the Blueberry BBQ Sauce.
Delicious!

It's Official!

Small Batch Kitchen passed inspection today with the PA Department of Agriculture. We are approved and able to start selling our wonderful preserves!

Check back soon with a schedule of the markets we are going to be selling at.

Also, check back to see what we'll be whipping up to sell. Our variety will be changing based on produce availability this season!

Glazed Roasted Chicken

This is a great way to use up some preserves that have been sitting in your fridge. For this particular dinner, I used some delicious IPA jelly I picked up at a market in Vermont, but this would go great with White Wine Garlic, Cherry Chili Bourbon, or Sweet Tea Spread! This would also be good on grilled chicken, or baked legs/breast. Just adjust your cooking time accordingly!

4.5 lbs whole chicken - bag of innards removed

4 garlic cloves

Salt and Pepper

4 oz preserve of choice (melted - about 30 seconds in microwave) If melting in jar - remove lid!!

Preheat oven to 425.

Pat chicken dry and put garlic cloves in cavity

Generously salt and pepper  all sides of chicken and put on roasting rack

Bake chicken (uncovered) at 425 for 15 minutes. Leaving chicken in oven, reduce temperature to 350 and cook for 20 minutes per pound (in this case 1.5 hours) until meat thermometer inserted at thigh registers 180. 

About 15 minutes before the timer goes off, slather the chicken with the melted jelly and return to oven to finish cooking. 

Once temperature is reached, cover chicken with tin foil and let rest about 10-15 minutes.

Carve and enjoy!

Chicken is almost done roasting

Slather with melted jelly and return to oven for another 15 minutes

Perfection!

Enjoy!

Garlic Jelly Roasted Potatoes

A great idea for any savory jelly or spread.

3 Potatoes (thinly sliced)
1/4 Onion - Chopped & lightly sauteed
Salt and Pepper to taste
Milk
2 oz. Jelly (Used White Wine Garlic) - Heated
Grated Parmesan Cheese

Layer Potatoes and onions, salt and pepper between layers
Drizzle with milk
Cover with tin foil
Bake at 350 for 15 minutes
In the meantime, take about 2 oz of jelly and heat in microwave until melted (about 15 seconds)
Remove pan from oven, drizzle with melted jelly, sprinkle with cheese.
Return to oven (uncovered) about 15 minutes (or until potatoes are tender)

Blueberry Jalapeno Mustard

I didn't want to waste the fruit pulp from the Blueberry Vanilla Jelly, so I whipped up a batch of Blueberry Jalapeno Mustard with some of our freshly harvested peppers. We've already had this with pretzels, and I think it would go great on sandwiches!