GIFTS THAT EXCEED EXPECTATIONS...EVERY TIME YOU GIVE!
Our new strawberry rhubarb preserves are the perfect taste for the season, and a sweet reminder that summer can be enjoyed all year round. Serve them on a scone next to a steaming cup of coffee in our brand new ruby artisan-made coffee mug! Enjoy the fragrant reminders of days gone by in a very modern form – scented wax cubes for your favorite warmer! Need a gift for that lucky person who has everything? No one could turn down a reusable gift bag of their favorite flavored Big Slice, preserves, jellies, or butters!
Mushroom Herb Sauce$11.95
Ceylon Vanilla Big Slice$5.95
Mediterranean Truffle Sauce$11.95
OUR GIFT SHOP
An amazing, behind-the-scenes view of a full time natural and organic foods production plant. Learn all about canning, labeling, and food production. Visits are available to senior, student, church, travel, educational, and local groups. Please contact us two weeks in advance.COME VISIT US
OUR NATURAL RECIPES
What you need: • 3-4 lb. Pork Butt Roast • Grandma Hoerner's Mayan Citrus Chipolte Sauce • Flour Tortillas • Raw Shredded Cabbage • Fresh Cilantro, chopped • Fresh Lime, wedged Preparation: Brown pork roast on all sides. Put in crock-pot for 8-10 hours on low. Remove and shred with forks. Toss with the GH Mayan Citrus Chipolte Sauce. Serve on warmed flour tortilla, top with shredded cabbage, fresh cilantro and squeeze juice from the lime wedge over all. You may also serve it with warm Mayan Chipolte Sauce on the side for dipping. Learn More
What you need: 1 bag (14 oz.) coleslaw mix 2 ½ Tbsp. cider vinegar 5 Tbsp. olive oil 2 Tbsp. Grandma Hoerner’s Spiced Peach Preserves Chopped chives 1 peach cut into wedges or chunks Salt and Pepper to taste Preparation: In a small bowl, microwave the spiced peach preserves for 30 seconds. Whisk the cider vinegar, olive oil and preserves. In a medium bowl, toss this mixture with the coleslaw mix. Mix in the chopped chives and peach wedges/chunks. Add salt and pepper to taste. Let stand, tossing often, for 30 minutes. Learn More
What you need: 1 ½ lb. lump crab-meat ½ cup chopped red bell pepper ¼ cup finely chopped fresh chives ¼ cup finely chopped parsley 1 large egg 1 egg white 3 Tbsp. canola mayonnaise 1 Tsp. Dijon mustard 2 Tbsp. McCoy's Real Seafood Seasoning 1 cup Panko bread crumbs Preparation: In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon and McCoy's Seafood Seasoning. Add to the crab mixture: mix until well combined. Add the panko; mix gently. Cover and refrigerate 30 minutes. Form the crab mixture into eight 1-in-thick-cakes. In a large nonstick skillet, heat 1 ½ Tbsp. olive oil over medium. Add 4 crab cakes: cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 ½ Tbsp. oil and crab cakes. Serve with lemon wedges. • Brilliant Binder – An egg white replaces some of the mayo in the filling to hold the crab cake together. Learn More
What you need: 1 Store bought Angel food cake 1 Jar Grandma Hoerner’s Cherry Pie Filling 1 Quart of Blueberries from your Favorite Farmer's Market 1 Large Container of Greek Vanilla Yogurt Directions: Tear Angel Food Cake into chunks. Layer the cake chunks on the bottom of the trifle bowl. Next, layer the cherry pie, then yogurt and then blueberries. Repeat the layers with cake, pie filling, yogurt and top with blueberries. Chill until ready to serve. Learn More