Valued for its warm flavor and health-supporting properties, organic turmeric, combined with black pepper, brings new life to a traditional kraut recipe. Enjoy this probiotic snack straight from the jar or add brilliant color to your sandwich, salad, or rice bowl. Plus, the organic turmeric used in this tasty new ferment is grown right here in the Northeast!
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…
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...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!
As If Our NY Deli Dills Were Not Good Enough…We Took Them And Added Copious Amounts Of Horseradish And Caraway Seed. Spicy, But Not Too Spicy. A New Buffalo Classic.
