Jones Mill House Different Produce

We call our produce Different Produce because we mainly do somewhat unusual things, or unusual varieties of produce you commonly find. It’s different. We mainly offer produce you can’t get easily from our terrific Gilmanton farmer friends and neighbors.

To interested folks in around  Gilmanton and to our friends in Boston:  Contact us ( for timing, actual availability, prices, and delivery. Follow us on Facebook.

We participate in Gilmanton’s Own Market. Follow it on Facebook and Twitter @GilmantonsOwn. You can purchase all of our products at the Market. It is now open with spring hours: Thursdays 1-5, Fridays 1-5, Saturdays 10-5, Sundays 12-4.


Bread072717FRESH BAKED BREAD: We offer a variety of breads, including BagelsWild Yeast (Sourdough) Baguettes,  Challah, Country White Bread, New York Rye, and Multi-Grain Bread. We also offer Corn MuffinsPita, Naan, and Traditional Rosemary, Oil, & Salt Focaccia. Check out what is current at Gilmanton’s Own Market, or write to to make special orders and arrange pickup. See our BREAD AND BAKED PAGE to learn more.


MAPLE GRANOLA: Home-made granola made with locally-produced maple syrup. Oats, oat germ, coconut, nuts and seeds (such as pumpkin seeds, pecans, almonds, sesame seeds), dried fruits (such as currants, apricots, cherries, cranberries, peaches, raisins). A little spice. We keep it not very sweet but really flavorful. a grown-up cereal. Almost always available at Gilmanton’s Own. Contact us for larger quantities or special order.

ONIONS: Currently in Gilmanton’s Own Market: yellow Copra onions, Red Zeppelin onions, great for cooking or eating raw.

POTATOES: Currently in Gilmanton’s Own Market: Purple Sun and Natascha potatoes. Great for all sorts of cooking.

TOMATILLOS: Also known as a Mexican husk tomato, these are related to the tomato, but are green and have a husk. They are more solid than tomatoes and have a brighter flavor. Great to roast them for tomatillo salsa verde and soups.

JONES MILL HOUSE FLAVORSWe create growing line of flavors to use in all sorts of cooking and baking. These are the Citrus Zests, Herbs & SpicesPepper Powders, Flavored Sugars, and Pepper Salts currently available at Gilmanton’s Own Market.

Citrus ZestsWe dry citrus zests and powder them. Use them in place of fresh zest or soak the powders when you need a little bit of juice. But a pinch or a little spoon of citrus zest has so many great uses. Put some in your baking or in frostings. Throw a little in stew or casserole for tiny tang of citrus that will make a difference even without giving a strong flavor. Citrus zests are great in salad dressings. The Zests we have now include:

  • Grapefruit: A little tart grapefruit flavor works nicely in salad dressings, stews, mixed drinks — you won’t find recipes asking for it, but think about the flavor and where it will work for a little unusual citrus flavor.
  • Lemon: How many times have you needed lemon zest or juice and had no fresh lemons?
  • Lime: Like all the zests, great in a mixed drink, or good wherever you are supposed to use a little lime juice but don’t have fresh.
  • Orange: So many uses for a little orange flavor.
  • Sumo Mandarin: A cross between a mandarin and a navel orange. It tastes like a rich, sweet, somewhat aromatic orange. Lovely. We use it a lot.

Herbs and Spices

  • Coriander seed: So many uses for coriander seed — use them whole or ground. Toast them for enhanced flavor.
  • Dried Celery: This is dried cutting celery — a form of celery much more concentrated and flavorful than usual celery. These dried celery flakes are useful wherever you might usually use celery, or simply as a flavorful herb.
  • Parsley: Use dried parsley in any recipe that calls for a little parsley.  Use it as a garnish on a soup — just sprinkle a little on to make it pretty.
  • Rosemary: A member of the mint family, rosemary loves garlic and olive oil. Part of an easy rub for all kinds of meat.
  • Sage: A member of the mint family, sage is an important part of many types of European cooking. And, it’s a favorite for stuffings. Try the classic pasta mix of sage, butter, and parmesan cheese.

Pepper Powders: We grow many different kinds of peppers from different regions of the world. Many of these are usually used as dried powders in cooking, especially to preserve and use their wonderful flavor throughout the year. We list the SHU (Scoville Heat Units) for each pepper when we have it — this is a widely- agreed scale to estimate how hot a pepper is, but it’s only an estimate because the hotness depends on the seed stock and growing conditions. We currently have:

  • Guajillo Pepper Powder: Guajillos are very popular Mexican chilies — spicy and a little citrusy. Widely used in Mexico food, but nice and flavorful wherever you need spicy pepper. (2,500-5,000 SHU)
  • Hungarian Paprika: This isn’t the tasteless commercial sweet paprika. It is Hungarian paprika with a nice kick and good flavor. We think it is tastier than cayenne and a good substitute. (1,000 SHU)
  • Jalapeño Pepper Powder: A nice hot powder using the familiar little pepper. (2,500-8,000 SHU)
  • Negro de la Valle Pepper Powder: A very tasty sweet but spicy pepper from Northern Chihuahua, Mexico. Harvested and dried when it has ripened to its fully brown color — a richer taste than some medium hot chiles. Used in the classic Mexican dish Chile Colorado — use it a one of the chiles.

Flavored Sugars: Lavender Sugar, Lemon Sugar, Rose Sugar:  These are wonderful for use in baking, in tea, or wherever else you put sugar.  The lavender and rose is home grown.

Pepper Salts We dry and powder various heirloom peppers with different levels of heat and package it for your use. Use these salts for cooking, dipping, in salsas — or perfect for your margarita glass! We currently have Habanero Salt and Jalapeño Salt


We also carry other products you can order from us directly. One of the most popular is our Heirloom Tomato Sauce, a great tomato sauce made simply by cooking down a mix of fresh heirloom tomatoes. The result is that a cup of the sauce came from about a pound of tomatoes.  Add you own flavors to make the sauce whatever you want — marinara, tomato soup, spicy or mild. By keeping it simple we leave the rest to you.

You can also order any of the breads we do directly from us.

Contact us at


  • Many different kinds of HEIRLOOM TOMATOES (folks tells us the tomatoes they got from us performed better than seedlings they got from anywhere else!): May
  • Many different kinds of HERBS: May
  • DAHLIAS: The most amazing flowers you can have in your garden — they start blooming in August and keep going until the frost kills them — lavish, great color when all your other flowers are finished.