Freezer – Gard Mo

Larder: Local produce captured at its peak

Small batch. Big flavor.

Freezer

Kohlrabi Greens

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

$4.00

Corn Cob Stock

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

$4.00

Turnip and Radish Greens

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

$4.00

Corn Kernels

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

$5.00

Tuscano Kale

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

$4.00

Radish Greens

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

$4.00

Carrot-top Pesto

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

$5.00

Smoked Eggplant Hummus

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

$4.00

Veggie Stock

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

$4.00

Cooler

Gardiniera

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

$8.00

Pantry

Dried Peach

Peaches from Ellis Family Farm, dehydrated.

$5.00

Hot Paprika

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

$3.00

Pickled Okra

Okra from Nichols Farm pickled with garlic and dill seed.

$7.00

Green Garlic Salt

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

$3.00

Pickled Golden Beets

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

$7.00

Pickled Italian Beets

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

$7.00

Pickled Asparagus

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

$7.00

Spring Onion Salt

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

$3.00

Dried Strawberry

Strawberries from Ellis Family Farm, dehydrated.

$5.00

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.

Check back often.