Full Belly Kitchen
When second generation owners Amon and Jenna Muller returned to the farm, they got curious about how they could extend the life of produce by preserving each season’s bounty. The first products were a big hit with our customers, so they built a commercial kitchen at the Farm to meet the growing demand for more products. Today, the Full Belly Farm Kitchen is busy all year long preserving our produce at its peak flavor and making seasonal jams, snacks, and ferments. All of the items are made with organic produce from Full Belly Farm and other organic ingredients.
In their debut cookbook, Full Belly Farm & Kitchen, Jenna and Amon Muller, 3rd generation farmers, bring together the knowledge, generosity, and delicious food that has made their farm so beloved. Featuring over 100 seasonal recipes, projects for jamming and preserving, pro tips on managing food waste, and immersive photography. The recipes are flavorful but simple-to-prepare, affordable, and hard working for real families. This is an essential book for anyone who loves farm-to-table cooking, shopping at farmers markets, living with the seasons, and craves inspiration in the kitchen.
Signed copies of the book are available in the Full Belly Farm Shop and the book can be found at book stores and through online retailers. More information about the book here.
Below is a non-comprehensive list of Full Belly Farm Kitchen provisions that may be found in our online farm shop, at farmers markets, and in regional shops and grocery stores. CSA members can order these items through the CSA Member Shop.
Seasonality
All of our products are seasonal! One year we may have a big peach harvest and make a lot of peach jam! But, that same year we may have a small almond harvest and cannot make as much almond butter. We encourage you to savor the items while they are in stock and try new items when we are out of your favorites.
Allergen Warning
There is a high risk of nut and wheat exposure for all of our products. Many items are made/sorted in the same facility that processes nuts, eggs, dairy and wheat.
What We Grow and Make
Preserves & Syrups
- Jam: Apricot, Peach, Strawberry, Tomato
- Orange Marmalade
- Quince Butter
- Pomegranate Syrup
- Tomato Sauce
Dried Fruit
- Apricot
- Candied Orange Peel
- Fig
- French Prune
- Mandarin Orange
- Peach
- Plum
- Tomato
Nuts
- Almonds
- Almond Butter
- Candied Almonds
- Walnuts
- Candied Walnuts
Grains
- Corn: popcorn, Bloody Butcher
- Wheat available as berries or flour: Edison (hard white), Iraqui (durum), Rouge de Bordeaux (hard red)
- Tibetan Purple Barley
Oils
- Olive Oil
- Safflower Oil
Fridge
- Bread and Butter Pickles
- Fermented Dill Pickles
- Ascolano Olives
- Full Belly Fire Hot Sauce
Tea Cakes
- Winter: Citrus
- Spring: Carrot
- Summer: Zucchini
- Fall: Pumpkin
- Fall: Heirloom Cornbread
Make at Home
- Whole Egg Pasta
- Pizza Dough