Fiddlehead Farm is a small 5 acre farm and certified kitchen in the amazing little town of Pittsboro, NC.
Since 2007 we've been growing on our little plot of land and in 2011 we started selling our vegetables, and enough bread to fill out our table, at the Chatham Mills Farmer's Market in Pittsboro.
These days we still grow a small but mighty selection of vegetables and herbs that not only inspire us, but make their way into many of our products.
And we make lots and lots of jams, jellies, preserves, hot sauces and finishing salts, all made with love, and the best local and organic ingredients we can find. So much love in fact, that we were a Good Food Awards Finalist for our Blueberry Cinnamon Basil Jam in 2016, our Blueberry Hibiscus Jam in 2017 and in 2018 a winner for our Roasted Strawberry Preserves.
Much of what we do at Fiddlehead Farm comes out of our personal 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 local in-season produce for our products. We choose certified organic when available, and when not, work with growers who use responsible, sustainable farming methods. There are a few items we use in our products that we can't source locally - citrus, cranberries, and a few varieties of mushrooms for our finishing salts. It is our goal to source those ingredients organically.
List the source for the raw ingredients of each product right on the label. On our labels you will see the farm, grower or source for each raw ingredient in that jar or bottle, as well as whether it's certified organic. Not only is it important for you to know exactly where your food is coming from and how it is grown, but our hope is that it will also bring recognition for the farmer or grower, as well as an awareness of the subtle differences between each batch. You may discover that strawberries from T5 Farm are your favorite, or that Aunt Rachel heirloom apples from our neighbor Laurie at Wiseacre Farm make the best Salted Caramel Apple Butter.
Always use organic sugar and organic lemon juice in our jams jellies and preserves, as well as local organic flour and oats for our baked goods. We are very lucky to have several great local co-ops in our area. Chatham Marketplace and Weaver Street Market to help us source things like organic lemon juice, citrus, or apple cider vinegar in bulk. Just down the road in Graham, NC we have the amazing Lindley Mills to supply us with locally milled organic flour and oats.
Make all of our jams, jellies and preserves in small batches of 8-10 jars, using what's available in our garden, or at the farmer's market to inspire us. Also, all of our jams and preserves are made without added pectin, that means each jar of our strawberry jam will have more than a half pound of strawberries!
Grow all of the hot peppers we use for our hot sauces and finishing salts. Ghost Peppers, Trinidad Scorpions, Chocolate or Mustard Habaneros, Carolina Reapers, Datils (and many, many more) are hard to find peppers, especially in the quantities we need to make A LOT of hot sauce that doesn't use any fillers. Also, with no sweet potatoes, carrots, or sweet peppers to hide behind in our hot sauces, we've got to have the best, most amazingly flavorful hot peppers.