Fiddlehead Farm is an award winning, farm and micro-jammery in the amazing little town of Pittsboro NC.
We've been growing on our little plot of land since 2007 and in 2011 started selling our vegetables, eggs and herbs, plus enough bread and baked goods to fill out our table, at the Chatham Mills Farmers Market. Over the years we've added preserves, hot sauces and finishing salts to our lineup.
Nowadays we're still growing produce, but we're also making lots of preserves, finishing salts and sauces inspired by what's in season, at market, and growing in our garden. Making our products in small batches and using the best possible local/organic ingredients is the most important thing we can do and it brings us great joy. There is a lot of hard work and love in each jar, so much love in fact, that we were a Good Food Award finalist for our Blueberry & Cinnamon Basil Jam in 2016, our Blueberry Hibiscus Jam in 2017 and in 2018 we were winners for our Roasted Strawberry Preserves!
Much of what we do at Fiddlehead Farm comes out of our own desire to feed our family really well, and to treat the earth with the respect it deserves. We use the same love, care and very exacting standards for the food we grow, prepare and sell to the public.
That means we:
Use only the very best in-season, local and organic ingredients, working with farmers, growers and suppliers we know. We are so committed to this we list the farmer, or grower who supplied the ingredients for that batch, and whether it's certified organic, right on the label! That way you might find that you really like the Salted Caramel Apple Butter made with heirloom Aunt Rachel apples from our neighbor Laurie Heise, of Wiseacre Farm, or that the strawberries from T5 Farms in Liberty make the absolute best Strawberry Rhubarb Jam. For things we can't find locally like sugar, lemon juice and vinegar, or a few fruits like citrus or cranberries, we're committed to using organic and are lucky enough to have our wonderful local co-op's, Weaver Street Market and Chatham Marketplace, to help us source them.
Make our jams, preserves and marmalades in small batches of 10-12 jars. We choose to make our jams, preserves and marmalades the old fashioned way, in small batches without pectin, cooking the fruit down until it thickens on it's own. That means there is almost a pound of strawberries in a jar of our strawberry jam!
Use our own sustainably grown hot peppers for our hot sauces and finishing salts. It takes a lot of Carolina Reapers, Caribbean Red Habaneros, Craig's Grande Jalapenos, Trinidad Scorpions and Bhut Jolokias to make hot sauces with no fillers (like sweet peppers, carrots or sweet potatoes), stabilizers or thickeners (like xantham gum or guar gum.) Over the years we've learned these pepppers are about way more than just heat, they all have amazing and distinctive flavors and we want them to shine through!