 Tabitha Stroup has a unique business model that every farm should know about: Terroir in a Jar. On her website, Tabitha describes the essence of her venture when she writes: “Terroir in a Jar captures your produce at its peak, flash-freezing at the height of flavor profile and getting it ready to be processed into a shelf-stable product. All of the nuances that make your fruit or vegetable unique to its local origin – the Terroir – are preserved at that moment for years to come.”
Common Roots Farm is excited to have begun a relationship with Tabitha that, this season, resulted in several products we will be featuring for sale in the coming weeks. Strawberry syrup, marmalade, and shrubs were all produced at peak harvest time this summer when we pulled 100 pounds of berries off our fields in a single day! Tabitha came over and we loaded many totes of berries that were processed into these products and delivered back to us the following week.
Wow! Terroir in a Jar has also created a hot sauce from our jalapeno peppers, a Bloody Mary culinary vinegar from our tomatoes, and, for grilled cheese lovers, a tomato jelly she says makes all the difference in this comfort food.
Please watch for these products at our farm stand next season, or coming soon through our website, as we continue to learn how to make the most of our production capacity here at Common Roots Farm. And a big thank you to Tabitha and her team for helping farms waste less healthy food and for supporting small ventures like ours.
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