Blue Chair Fruit Company, Oakland
2201 Shoreline Drive, PO BOX 6064, Alameda, CA 94501 | (510) 463-4BOX (4269) | LittleShopArtisanBox@gmail.com
Torrey, his wife, Lucy, and six year-old son, Henry live on a 14 acre organic farm in Sebastopol, in West Sonoma County. Torrey Olson does not self identify as an artisan, but a family farmer who wants to provide the public access to his fruit, conserves and juice he is proud of. This August was their 11th harvest of their 3,000 Asian pear trees and apple trees.
Torrey shared that the difference between jams and conserves is the regulated amount of sugar in the jam or jelly, which must contain 60% or more sugar in the recipe, while conserves have fruit centered flavor and their sugar amount is unregulated. This rogue jam is naturally flavored with the sweetness of the Asian pear. Gabriel Farm also opens up their ground to the public where families can venture off to pick several apple, Asian pear and persimmon varieties at the season's harvest for that farm-food connection.
Watch a video on how down to earth this family is and see what real farmers looks like.
Torrey shared that the difference between jams and conserves is the regulated amount of sugar in the jam or jelly, which must contain 60% or more sugar in the recipe, while conserves have fruit centered flavor and their sugar amount is unregulated. This rogue jam is naturally flavored with the sweetness of the Asian pear. Gabriel Farm also opens up their ground to the public where families can venture off to pick several apple, Asian pear and persimmon varieties at the season's harvest for that farm-food connection.
Watch a video on how down to earth this family is and see what real farmers looks like.
One Woman. Two Hands. Jeannie's Jams creates delicious, colorful artisan jams that are sure to ignite your taste buds. "Using the colors of nature as my palette I create unique small batch artisan jams using primarily organic fruits and veggies from beloved farms, local fruit trees and my own kitchen garden." - Jeannie
We have featured her vanilla spiced pear butter and peach rose petal jam. Her jam is highly seasonal so fans should keep an eye on their favorites, as they might not be available until next year. jeanniesjams.com
We have featured her vanilla spiced pear butter and peach rose petal jam. Her jam is highly seasonal so fans should keep an eye on their favorites, as they might not be available until next year. jeanniesjams.com
Photo by SusieFoodie
Photo by SusieFoodie
Jeannie's Jams, Santa Cruz
Hey Boo Jams, San Francisco
Hey Boo’s maker, Cristina, grew up on Sumatra and Java Islands in Indonesia before arriving into the United States at age 18. Thrown into the tech world and the heart of the fine food industry of San Francisco, she found her passion for gourmet foods and decided to create a brand that is unique and delicious.
Srikaya, has been consumed in various forms for hundreds of years in the Southeast Asian region (countries such as Thailand, Indonesia, Singapore, Malaysia today), which started out as sweetener and fillings for many local rice desserts. Christina is sparking a revolution of using Indonesian coconut jam, Srikaya, on everything from ice cream, cheeses, toast, pastries, and fruit. She only uses quality ingredients in her small batches. Hey Boo uses cage free eggs in support of a cruelty free consumption and is environmentally responsible. This gold syrup is dairy and gluten free. Join the revolution!
Srikaya, has been consumed in various forms for hundreds of years in the Southeast Asian region (countries such as Thailand, Indonesia, Singapore, Malaysia today), which started out as sweetener and fillings for many local rice desserts. Christina is sparking a revolution of using Indonesian coconut jam, Srikaya, on everything from ice cream, cheeses, toast, pastries, and fruit. She only uses quality ingredients in her small batches. Hey Boo uses cage free eggs in support of a cruelty free consumption and is environmentally responsible. This gold syrup is dairy and gluten free. Join the revolution!
Maison de Monaco, San Francisco
Coco is proud to share her time-honored French traditions and recipes passed down from her grandmother. Her handmade preserves are cooked in small batches, made from vine ripened fruit, with high fruit content, minimal amounts of sugar which compliment rich and delicate flavors. Her preserves have been infused with flower essences. Coco knows that everyone is emotionally attached to flowers and you will become emotionally connected to this jam once you try this unique taste. Maison de Monaco is passionate in focusing on nutrition, taste and sharing delicious nourishment.
Inna Jam, Emmeryville
Dafna Kory has a two year old baby, named Inna. She conceived her at a Thanksgiving party in 2010, where she consumed a feast worth of crackers topped with cream cheese and jalapeño jelly. Dafna couldn't find this flavor anywhere, so she pulled her sleeves up and made it herself. She got plenty of compliments on her first plenty of spice batch and has not stopped since. She loves fruit and showcases their flavor with single source jams, ie. apricot only jam, not a mix.
Inna Jam is a community leader of environmentally sustainable practices like, only using seasonal fruit within 100 miles of the Emmeryville kitchen, using all organic ingredients, reusing jars, and using a bicycle delivery system.
Since her baby is growing, she recently moved from a commercial kitchen to owning her own kitchen and providing a space for other artisans in her allergen-free commercial kitchen. Dafna values strengthening and building her community of provenders because there is strength in numbers.
Inna Jam is a community leader of environmentally sustainable practices like, only using seasonal fruit within 100 miles of the Emmeryville kitchen, using all organic ingredients, reusing jars, and using a bicycle delivery system.
Since her baby is growing, she recently moved from a commercial kitchen to owning her own kitchen and providing a space for other artisans in her allergen-free commercial kitchen. Dafna values strengthening and building her community of provenders because there is strength in numbers.
Gabriel Farms, Sebastapol
Ms. Rachel Saunders is a star in the jam field and has redefined modern preservation by using local, organic and sustainably farmed fruit. She created her line of seasonal jam in 2008 in Oakland and is now sold sparsely in town yet nationally. Fans cannot get enough of Blue Chair Jam's organic flavor combinations that she stirs up in small batches. Rachel wrote and published a book, Blue Chair Jam Cookbook, where she shares her secrets to artisan and heirloom practices of 120 recipes over 400 sticky pages. Rachel also teaches a “Jam Class 101” in Oakland, San Mateo, Berkeley and Seattle. Her small kitchen team is keeping up with handmade production of filling 1,000 jars a week. Let’s raise our tasting spoons to local businesses and their growth.
