News

There is news! We have some new products I wanted to tell you about.

You asked for them so we got them: Wine Vinegars!

We have a Prosecco Vinegar, a Sherry Vinegar and a Red Wine Balsamic. Very tart, but oh so good. 

Also, EVENTS are happening!

Here in New Hope, it's time for SHADFEST! 

In Smithville, it's the Renaissance Faire! 

Both are happening the last weekend in April, which is this coming up soon. April is over much too quickly, when did that happen? Links to the festivities are above. We look forward to seeing you there!

Bacon Wilted Spinach Salad

Happy April Fools! This recipe is no joke, it's just good.

This is something I've been dying to do with the Bacon Olive Oil since we got it in. And now that we have the new and improved formula, I really had to give it a shot.

Bacon Wilted Spinach Salad
makes 2 salads

8oz spinach, rinsed and torn
2 + 1 tbsp Bacon Olive Oil
1/2c diced cooked chicken
1/8c currants or raisins
1/4c mushrooms
1 tsp stone ground mustard
salt and pepper
optional:
1/4c walnuts
crumbled bacon

Heat 1 tbsp of oil in a large pan. Stir in the mushrooms and a pinch of salt. Cook a few minutes or until softened a bit and reducing. 5-6 minutes. Add the chicken and the mustard, stir to coat and cook until heated through, 1-2 minutes. Remove from pan and set aside.

Over medium high heat, dump all the spinach into the pan. Drizzle the 2 tbsp olive oil evenly over the top. Toss constantly until it has just begun to wilt. Remove from heat.

Serve topped with the chicken mushroom mixture, currants and a bit of black pepper.