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!
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

 
Mayan Pulled Pork Tacos

Mayan Pulled Pork Tacos

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
Summer Salad with Triple Berry Balsamic Reduction

Summer Salad with Triple Berry Balsamic Reduction

What you need: Fresh greens from your garden or store bought mixed greens ½ Cup Chopped Strawberries ½ Cup Blueberries ½ Cup Blackberries Grilled chicken breast cut into strips 1 Cup Balsamic Vinegar 1 T Grandma Hoerner’s Organic Reduced Sugar Triple Berry Preserves Directions: Assemble the salad in a bowl and place in the refrigerator to chill. While it is chilling, make the Balsamic Reduction. Pour Vinegar into a sauce pan over medium-high heat. Cook about 5 to 10 minutes, whisking often, until the Vinegar is reduced by half. Turn off the heat and whisk in the Preserves. Serve the Reduction drizzled over the salad. Learn More
Big Slice FroYo Pops

Big Slice FroYo Pops

What you need: 2 Big Slice Pouches - we used Pineapple Passion Fruit & Fiber 1/2 cup Fresh Strawberries, Sliced 2 cups plain or vanilla yogurt 2 Tbsp Honey Popsicle Mold Directions: In a small bowl, stir together the Greek yogurt, 2 tablespoons of Honey & Big Slice. Taste, and add the additional tablespoon of Honey if you wish. In a Popsicle mold, layer pieces sliced Strawberries with the Yogurt mixture. *Follow your Popsicle manufacturer’s directions for freeze times. Learn More
Boysenberry Sriracha Black Bean Dip

Boysenberry Sriracha Black Bean Dip

What you need: 15-ounce can black beans, loosely rinsed and drained 1 tsp cumin ¼ tsp garlic powder 5 Tbsp Grandma Hoerner’s Boysenberry Heritage Preserve 1 Tbsp Sriracha 8-ounce Cream Cheese (or Neufchatel Cheese) Cilantro for topping Chips or Crackers for serving Directions: Instructions 1. Preheat oven to 400 degrees. 2. In a small saucepan, heat the beans along with the Cumin. Once warmed through, set aside. 3. Heat the cream cheese in the microwave for approx. 30 seconds. Stir in Garlic powder. Set aside. 4. Heat the Boysenberry Preserves and the Siracha in the microwave for approx. 30 seconds. 5. Put the black beans in the cast iron skillet or oven proof pie pan. Make a well in the middle of the beans and add the cream cheese mixture. Pour the Boysenberry Sriracha sauce over the cream cheese and bake for 12-15 minutes until warmed through. 6. You can swirl everything around first to combine flavors, or let people scoop into it with chips and get a little of each ingredient. Learn More