Larder: Local produce captured at its peak

Small batch. Big flavor.

A mild giardiniera with a nice crunch made with a bounty veggies from Nichols Farm at season’s peak.

$8.00

Nichols Farm eggplant brings smoky and savory depth to this hummus.

$4.00

Corn from Kankakee Valley Homestead, de-cobbed, blanched and frozen.

$5.00

Corn from Kankakee Valley Homestead with leek and spices, simmered and strained.

$4.00

Local veggies lightly simmered and strained. Frozen and unsalted, this stock is the perfect savory base.

$4.00

Greens from Nichols Farm, chopped, blanched, and frozen.

$4.00

Greens from Nichols Farm, chopped, blanched, and frozen.

$4.00

Carrot-tops and basil from Nichols Farm & Orchard blended with sunflower seeds and oil.

$5.00

Greens from Nichols Farm, chopped, blanched, and frozen.

$4.00

Greens from Nichols Farm, chopped, blanched, and frozen.

$4.00

Peaches from Ellis Family Farm, dehydrated.

$5.00

Celery and Celery leaves from Nichols Farm dried and ground with salt.

$3.00

Red Beets from Nichols Farm. Pickled and canned with baking spices.

$7.00

2024 batch. Asparagus from Ellis Family Farm. Pickled and canned with garlic.

$7.00

Strawberries from Ellis Family Farm, dehydrated.

$5.00

Okra from Nichols Farm pickled with garlic and dill seed.

$7.00

Red Banana and Bell Peppers from Nichols Farm dried and ground with salt.

$3.00

Cherry Bomb Peppers from Nichol’s Farm, dehydrated and blended with salt.

$3.00

Golden Beets from Nichols Farm. Pickled and canned with baking spices.

$7.00

Italian Beets from Nichols Farm. Pickled and canned with baking spices.

$7.00

Spring Onion from Nichol’s farm, dehydrated and ground with salt.

$3.00

Green Garlic from Nichols Farm (plus some from Three Sisters Garden), dehydrated and blended with salt.

$3.00

Larder: a cool area for storing food prior to use.

Originally, larders were where meat was larded – covered in fat – to be preserved. By the 18th century, the term had expanded to include dry storage as well for staples like bread, milk, butter, or cooked meats. Larders were commonplace in houses before the widespread use of the refrigerator.

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The Larder grows with the season

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