The Perry brothers, Chip, Tom and Greg are some of the nicest folks around. They produce the freshest and most delicious milk, cream, chocolate milk and butter we have had, so good in fact, that we drive to their farm in York, PA every week to pick up our dairy. They milk the cows and bottle the milk the same day we drive for our pick-up. Melanie, from Keswick Creamery made the connection and we couldn’t be happier. Happy Cows make Happy Milk, and we figure Happy People make Happy Cows.
Casey and Stacey tend this beautiful farm in Purcellville, VA and grow all of our impeccable herbs. We drive to see them on Saturday at the Arlington Farmers’ Market where we get all of our chocolate-mint, mint, tarragon, cilantro, lemon-thyme and thai basil. We love working with people who are passionate and on fire with what they do, it is the common language we speak with all of our farming community.
S&S Maple Camp, located in Corriganville, MD consists of 526 acres of Sugar Maple trees that have been in the Shinholt family since the 1800’s. We pick up our gallons every Sunday at the Dupont Farmers’s Market. We make a Maple Syrup gelato, replacing all the sugar with their maple syrup and the texture comes out like marshmallow and the flavors abound with warmth, bitterness & sweetness.
Mark Toigo owns and operates a farm in Shippensburg, PA and is quite an amazing person. We use all of his strawberries, cherries, peaches, nectarines, plums, apricots, melons, cantaloupes, apples, pears, quince, chestnuts, corn, honey and ciders. Our choice of whom we work with has a lot to do with the fruit and its flavor, but it also has a lot to do with the folks who tend it.
Zachariah from Tree and Leaf taught me all about heirloom neck pumpkins and how they are much sweeter than their butternut offspring. We cut the pumpkins into 2-inch rounds and coat them in a freshly ground spice bath. We then roast them sweet in our ovens and fold them into the cream and milk base. Zach also grows our opal basil, basil, young ginger and sweet potatoes.