Friday, September 19, 2014

Rhythm of the Season

Eating seasonally is the natural extension of eating local.  It connects us with the rhythm of the growing season and adds a cozy structure to the year.  As Andrew Zimmern said last week on MPR's Appetites, in the fall we stop craving tomato, basil, and fresh mozzarella salads and start turning our minds to roasted root vegetables, and hearty soups.  Many of you, like me, will spend the next few weekends canning the last of the summer tomatoes and dreaming of how it will perk up your winter chili.
At Lucille's Kitchen Garden we are literally buried in apples and pears as our customers turn from the bright flavors of strawberries to the comforts of cinnamon and ginger. This week I was thinking about how we all benefit from the fact that we crave things when they are in season.  First, our produce doesn't have all the food miles created by shipping heavy items like apples and pears across the country.  We still carry many of the flavors throughout the year, but we can usually stock up on them now.  Secondly the price of raw ingredients is about 1/3 less when they are in season, which allows us to keep a competitive price point and make our products available to a wider audience of people.  Finally, it just shows how many of us have embraced this natural rhythm of the season in our food lives.
I was especially excited this week to see that The Heavy Table combine our Ginger Pear Jam with Donnay Dairy's Granite Ridge, amazing aged goat cheese in a fantastic sandwich that I will be making this weekend.  Check out the blog and let me know how it goes.  Don't worry, in about 9 months we will be back to pure bliss at the idea of a caprese salad!

Thursday, September 11, 2014

New Hot Red Pepper Jam

We are so pleased with our new Hot Red Pepper Jam!  I had in on the table at our families Labor Day Pig Roast and people loved it on the pork sandwiches. . .so much so that the jar disappeared near the end of the meal.  I am serving it as an optional addition to a Roasted Pumpkin Thai Curry soup that I am making for friends this weekend.  I will let you know how it goes and share the recipe next week!

Wednesday, December 8, 2010

Holiday Card 2010

Little Bird Branch Holiday
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Wednesday, September 8, 2010

$55 Case Is Back!

Give The Gift Of Local Flavor And Don't Blow The Budget!

For our Mill City Farmers Market customers only:

Order a 12 jar case of any of your favorite pepper jams or Cranberry White Balsamic Chutney, pick it up at the Mill City Farmers Market and pay only $55 per case. Our $55 Case is a great way to knock out those holiday party and hostess gifts without costing you an arm and a leg.

Email us at or check out our website for details at

See you at the Market!

Monday, March 29, 2010

Today Only

We are excited to announce that today only we will be featured on:

Our products will be offered from 11:00 AM today to 11:00 PM tomorrow at a substantial discount as a way to kick off our spring season and the launch of our products to a regional market. While you can always buy our products online, if you have a local store that you would like to purchase our products in let us know and we will do our best to make it happen. Have a great day!

Tuesday, November 3, 2009

The Finished Pizza

The crust was light and crisp. I like to bake my pizzas in a 385 degree oven, I find that it keeps the crust from becoming too hard. The combination of the mascarpone, duck, chutney and onions was a delight. A very full mouth mellow flavor with a tart finish. Amy and the rest of us loved it! I used some of the left over dough to make fresh buns and made duck confit cranberry chutney sandwiches for lunch. A very tasty experiment! We won't be at the Winter Market at Local D'Lish this Saturday, but Ann carries our products in her store so I highly recommend trying this one out!