Freezer – Gard Mo

Larder: Local produce captured at its peak

Small batch. Big flavor.

Freezer

Edamame

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

$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

Beet Greens

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

$4.00

Radish Greens

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

$4.00

Cooler

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

Cherry Bomb Salt

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

$3.00

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

Originally, larders were where raw 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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