Rarely do we indulge in savory sips. Beet kvass to the rescue! This refreshing tonic blends beets, garlic, and ginger into a tangy and probiotic rich elixir. We recommend a two ounce shot taken in the morning, or whenever your body craves it. Kind of like a beet pickle juice, the history of been kvass goes back to Ukraine, where…
Traditionally made by draining whey from slightly salted yogurt, Lebany is a thick & creamy yogurt cheese and a healthier alternative to regular cream cheese. It is also rich enough to be used as a substitute for sour cream.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
A South River exclusive! We believe this to be the only miso on earth made with the small red azuki beans, which are highly regarded for their nutritional and healing properties in Oriental medicine. Festive burgundy in color, this delicate miso is ideal for seasoning light soups, bean dishes, sauces, and salad dressings.
Three Year Barley Miso has long been one of our most popular varieties because of its rich, hearty flavor and its long ageing for at least three summer seasons. In macrobiotic circles, this variety is often recommended for healing diets. Its color ranges from dark pumpkin to russet brown as it ages. A South River classic, our Three Year Barley…
Made with the sumptuous chick pea instead of soybeans, this variety has long been our family favorite. A staple of Middle Eastern cuisine since ancient times, the Chick Pea is one of the most easily digestible beans. We are always remarking about the balanced, sweet flavor this miso brings to our table.
Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso…
Deep, dark, and nourishing, this miso is wonderful in soups, stews, and casseroles. It contains all the depth and power of the Three Year Barley Miso with the extra sweetness of brown rice. Black soybeans are also known for their rich sweetness and for their healing properties. Aged for a minimum of three summers.
Sweet, savory, and highly versatile, this caramel colored miso works well in light soups, salad dressings, and marinades. A natural foods restaurant in our area has been using Sweet Tasting Brown Rice in their popular Honey Miso salad dressing for over twenty years.
Famous to the Kyoto region of Japan for generations, Sweet White is now our most popular variety. With its sweet, gentle flavor and smooth, creamy texture, Sweet White Miso has a low salt content (4 %) and a very short fermentation time (three weeks). Sweet White is delicious in spreads, dips, sauces and salad dressings, or for seasoning light soups.…
Not Dogs are the original, award-winning, vegetarian hot dogs-since 1982. Made from organic tofu, they are all-natural, low in fat, wheat and dairy free, with a great mild flavor and smooth texture — plus there is no cholesterol and only 105 calories per dog.
Traditional cucumber pickles, with fresh dill and garlic. These are real pickles: naturally fermented without vinegar. The perfect snack or sandwich accompaniment. Seasonal availability from August through April/May to ensure a superior quality.
Traditional cucumber pickles, with fresh dill and...lots of Northeast-grown, organic garlic. These are real pickles: naturally fermented without vinegar. The perfect snack or sandwich accompaniment. A Good Food Awards winner!
Now Shelf Stable! Our NY Deli Dill Pickles are our version of that deli counter classic. Made with loads of garlic and fresh dill our NY Deli Dills are a bright, tangy, crunch pickle perfect for sandwiches, burgers, or binging Netflix.
Now Shelf Stable! These Onions Just Slap. They’re Perfect On Anything! Made W/ Oregano, Cumin, And Serrano Chilies For A Little Kick. Sweet And Spicy, Tangy And Salty.
Organic Chile Kraut. Mildly spicy and inmspired by Salvadoran curtido, this tangy jraut brings lively flavor to pupusas, beans and fish. Customers tell them: "Just like the kraut my Grandma used to make in her old crock!" Try it with one of Grandma's old recipes, add it to your own, or enjoy it by the forkful.
Locally sourced green cabbage, and sea salt: reminding us of a simpler way of life. This tried and true classic equals time travel for your taste buds. Offering mild acidity, light crunch, it's a real crowd pleaser.
See what all the fuss is about! One of our very favorite ferments. This crunchy, chunky style kraut is crafted with thinly sliced Cabbage Hearts, Smoked Paprika, and Jalapeno and Onion. Smoky and savory, with just the right amount of heat. Great straight out of the jar, or with burgers ands steaks, or toss into a favorite soup just before…
Locally sourced green cabbage, caraway seeds and sea salt: reminding us of a simpler way of life. This three ingredient classic equals time travel for your taste buds. The perfect pleaser for your German Oma, Midwestern mother in-law or Brooklyn hipster boyfriend. Offering mild acidity, light crunch and subtle notes of caraway, it's a crowd please
Authentic, fresh sauerkraut with a dash of dill and caraway. Customers tell them: "Just like the kraut my Grandma used to make in her old crock!" Try it with one of Grandma's old recipes, add it to your own, or enjoy it by the forkful.
