When my husband, infant daughter and I moved onto our northern Minnesota farm in 1972, we didn't know much about organic farming or gardening, but we were determined to live off the land. I planted a garden, which was immediately ravaged by a woodchuck. We bought a cow, and after she gave birth to twins, we milked her by hand. We survived a winter.
Each year we made progress. My garden grew larger and more productive. I taught myself to preserve its bounty. Once I learned the basics of dehydrating, I created soup mixes that I could toss into a slow cooker before I set off on my morning school bus route.
Some mixes were so tasty, I sent them as holiday gifts for relatives, then decided to market them. My husband built a starter commercial kitchen that we still call 'the soup building.'
Next, I tackled pancakes and quick breads. Too many store mixes have dough conditioners and chemical additives—and lack nutrient density. I wanted quick convenience without sacrificing homemade wholesomeness.
Breads need spreads, so I planted raspberries, strawberries and blueberries in my garden and made small batches of jam. I found a recipe for pumpkin butter in an old church cookbook My husband gathered native chokecherries and wild plums. After reading about hors d'oeuvre jams in a New York Times clipping sent by my mom, I added chopped jalapeño peppers to the fruit jams. Wonderful!
Everything I make has to be wholesome. No artificial ingredients or preservatives, no MSG or aspartame. I don't want my kids and grandkids eating that stuff--and I don't want yours to, either.
My mission is to make delicious, nutritious, value-conscious mixes that you'll enjoy preparing, and your family (and friends) will enjoy eating.
Click on the product categories that interest you. It will be my pleasure to serve you.