Cooler – Gard Mo

Larder: Local produce captured at its peak

Small batch. Big flavor.

Cooler

Gardiniera

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

$7.00

Freezer

Radish Greens

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

$4.00

Edamame

Frozen, in-shell edamame from Nichols Farm & Orchard. Steam or microwave until warm, and enjoy with soy sauce and chili oil.

$4.00

Beet Greens

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

$4.00

Veggie Stock

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

$4.00

Corn Cob Stock

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

$4.00

Carrot-top Pesto

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

$5.00

Pantry

Green Garlic Salt

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

$3.00

Celery Salt

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

$3.00

Pickled Asparagus

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

$7.00

Granola

Janie’s Mill Oats and Michigan beet sugar.

$5.00

Cherry Bomb Salt

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

$3.00

Bread and Butter Pickled Squash

Summer Squash from Ellis Family Farm pickled and canned with sweet onions from Nichols Farm & Orchard.

$7.00

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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