Ingredients

• 2 1/2 cups rhubarb, coarsely chopped
• 2 cups strawberries (fresh or frozen, no need to chop)
• 1/2 cup crème fraîche
• 3 tsp pure maple syrup
• 1/2 tsp vanilla extract

Place rhubarb, strawberries, and 3 tbsp of water in small sauce pan, bring heat up to medium high. Use potato masher to squish strawberries. Keep the mixture at low simmer until the rhubarb is softened - shouldn't be more than 5 minutes. Pour cooked mixture into blender and puree - if it's too tart, add 2 tbsp of raw honey. Transfer puree to freezer, chill for a half hour. Once mixture is cooled, whip crème fraîche, maple syrup, and vanilla extract for 2 minutes to make whipped cream. Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze.

From Raisinggenerationnourished.com 

Stocking our farm store, the Kriemhild Kupboard, was an evolutionary process. There are so many great retail establishments in the surrounding area that carry equally-great local products (including our own), and we also set the goal of supporting our local farmers and food artisans. Although we wanted your shopping experience at the Kupboard to be familiar, we did not want it to feel redundant.

With that vision, we set out with the intent to build on what we make at Kriemhild and see where that road would take us. So, naturally, we started with your favorite - Meadow Butter.

Butter may be our end-product, but for some of our wholesale customers, it’s just the beginning of their culinary creations.

We often get asked by our customers if we make flavored butter, which is a fair question. Although Kriemhild doesn’t, we know someone who does - and does so with our butter to boot. D’Arcy Butters is a food business just a skip and hop over in Hudson, NY who mixes our Meadow Butter with locally sourced herbs and spices to make unique flavored butters.

And flavored butter is not the only food where our butter acts as the main ingredient. Black and Bolyard, food crafters in Brooklyn, NY cook and caramelize our Meadow Butter, and then they infuse, season, and whip the final product to create a butter with intense, deep flavors that can be used in place of plain butter in almost any dish.

We admire these fellow food crafters for their creativity and commitment to wholesome, flavorful and nutrient dense food. Carrying their products in the Kriemhild Kupboard felt like a natural extension of our company values, with the additional positive of introducing our customers to different flavors and methods of applying butter to their meals.

When you step into the Kupboard, it may appear at first glance that the selection of food we carry is incidental. Yet, if you look closely enough, you’ll find that the food collection is carefully curated to complement our Meadow Butter. For instance, Mosher Farm’s popcorn -- better with butter; Johnston’s Honey Bee Farm Honey -- make your own flavored butter; Eggs -- because if you’re still cooking your eggs in some sort of oil then you’re being severely deprived; even Fojo Coffee, which may seem a like an odd one out, but add a dab of unsalted butter and you just turned your cup of joe into an energy drink!

Don’t worry, we didn’t forgot about your favorite crème fraîche. Many of the non-dairy foods we sell pair perfectly with our cultured cream. With some Mizrahi Manor Granola and Maple Syrup, crème fraîche can act as a perfect base for a parfait. We carry a wide variety of spice and cheesecake mixes from Halladay’s Harvest Barn for those who want to dip (pun definitely intended) their toes into the world of crème fraîche, or those seasoned crème consumers who want to whip up a quick dish. Grab a bag of Fruit of the Fungi dried Mushrooms and Flour City Pasta and you have yourself a fantastic creamy pasta entree.

There is an obvious theme that strikes most people when they visit the Kupboard: we stock many forms of dairy. Since we’re only able to produce Meadow Butter and Creme Fraiche at this time, we feel having the Kriemhild's Kupboard is a good opportunity to feature other regional dairy processors whose work complements our own, and perhaps share some attention with a few of the lesser-known producers or there.

For instance, Jones Family Farms Gelato is a dessert gaining traction in the area, and we can certainly understand why. They offer a great selection of unique flavors and even more interesting, they make their Gelato from the milk of multiple animals. You can choose whether to have flavors made in traditional cow milk gelato, or branch out into goat or sheep milk. There’s even Sorbetto for those who may enjoy a dairy-free treat.

You may have seen that we carry Grassy Cow cheese curds and East Hill Farms cheese because, first of all, they’re really good tasting cheeses, and secondly, we identify with them as a fellow small, grass-based dairy producers.

If you've stopped by a farmers market lately, you may learn that we connected with Trimona Organic Yogurt through our wonderful co-packer, Sunrise Family Farms. This bulgarian yogurt is made with the milk from several farms across Chenango County. We loved the its taste, its imaginative flavors, and its cultural roots. We felt it would be similar to a yogurt we would have liked to make. For those attending the Hamilton Farmer’s Market, Cazenovia Farmer’s Market, and the Pleasantville Farmer’s Market, we will be carrying Trimona Yogurt for sale alongside our own Meadow Butter and crème fraîche.

We’re hoping you’ll find that, with its selection of responsibly-made and regionally-sourced food, the Kupboard will be a place of culinary introduction or inspiration for those who drop in. If you stop to shop, you’ll definitely find something a little different than you would at a larger grocer, and a bit more unique than every other farm store. We searched far and wide to make sure that would be the case.