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.



It’s fall, so the fresh produce is diminishing, but at least for a while we still have:

  • Kale: We have two different kinds: Russian Red and Lacinato. Both great. You can order one kind or a mix — we also throw in a little purple kale. Beautiful.
  • Fresh Herbs:  Parsley and Rosemary,
  • Fresh Greens Salad for 2: A delicious mix of different kales, cicoria, parsley, endive, broccoli flowers.

FRESH BAKED BREAD: A range of breads inspired by the bakeries of different countries and regions. No squishy breads.  Much more info on our Bread & Baked Page for more information

JMHFrenchb  French Bread:  A lot of breads go under the name of French Bread, but this one is different from most you can get outside of a big city: It’s a recipe designed to come as close as possible to those wonderful loaves you can get in French village bakeries. A two-day process, its amazing taste comes from simple ingredients: two kinds of flour, yeast, and water. Magic. Baguettes or Boules.

Herbed French Bread:  Same as above, but rolled in a mix of lots of dried herbs.

JMHTuscan  Tuscan Bread: When a customer asked for a salt-free bread we searched high and low and found this wonderful bread. It takes some extra work to get a nice bread with a good rise and great crumb without the salt because salt plays a crucial role in the chemical process of turning flour and yeast into bread. But it’s worth it! We love this bread that achieves a great slightly sweet taste and very nice consistency using just flour, water, and yeast.

ChallahChallah: Challah is a delicious eggy, slightly sweet bread, sweetened with local honey. Sometimes we braid it, sometimes make rounds. Fabulous as a breakfast bread. Excellent for sandwiches. Widely known as  the best bread in the world to use for French Toast.



Multigrain Granary:  Super healthy, with a lovely rich sweetness from honey and molasses, with  tiny little crunches from the multigrain. Great for sandwiches, breakfast, just eating: addictive.  It reminds us a bit of the utterly wonderful “granary loaf” that’s so popular in bakeries in England. It smells amazing. Multigrain Granary is a 2-day process. Contains bread flour, whole wheat flour, and different grains:  variously oats, wheat berries, quinoa, brown rice, polenta, — it varies a little depending on our mood.


Greek Bread:  This lovely bread — mostly white flour with a little whole wheat — is great for sandwiches or whatever use you want. It has a little honey, a little olive oil, a little milk in it so it’s really delicious tastes like…. bread. We base our recipe on a classic Greek country bread that is served at just about every meal in the Greek countryside with the amazing Greek dips and starters because it’s strong enough to stand up to these with a great texture. 

jmhraisinbreadCinnamon Raisin Walnut Bread: The ultimate breakfast bread (or, we think, any other time): Scented throughout with cinnamon and studded with raisins and walnuts. It is delicious as is, for toast, for French toast, and even sandwiches.



Wild Yeast (Sourdough) Bread:  Crusty, crunchy, substantial. Great for jam, cheese, spreads, bruschetta, or just on its own. Not sweet: rich bready flavor, with a very This bread has been baked for eons — long before there was commercial yeast, breads came from wild yeast. The process for making this bread takes me 2-3 days. Very simple bread — flour, the wild yeast starter, a little salt, and water. But its flavor develops through this longer process — unlike anything you can get commercially.

FRESH FROZEN SMALL BREADS: Much more info on our Bread & Baked Page

BagelDAfBagels:  These are (we say, modestly), the best bagels you will get anywhere around here. They are cooked in the classic way — boiled, then baked to get that characteristic texture and flavor.  We use a wild yeast base, so they are very tasty. We do “Everything,” “Nothing” (plain), and Poppy bagels. Just warm them up for a few minutes in a medium oven and they are good-as-fresh.

CornMuffinsCorn Muffins: There are many versions of corn muffins. In the South, folks believe it’s a crime against humanity to make them sweet. In some places corn muffins demand hot peppers. The ones that show up in supermarkets and bad catering establishments are super-sweet and greasy.  (Yuck)

Ours are classic New England versions:  course-ground cornmeal and some sweetness from local honey — but not a lot. Buttermilk and butter to give them richness. And we bake them in flat round tins (some people call them “muffin tops”) so you can eat them as they are or (as we love them) split them and toast or griddle them. Pop a poached egg on them, heat them and pour chili over them … whatever you like. They are SO good.

JMHHambbuns Hot Dog (Top Loading) and Hamburger Buns: Supermarket versions have very little real bread taste, but a lot of sugar in them. Ours are a real bread, complementing whatever you put in them. A light bread super-enriched with local eggs and a little local honey. 

JMHEnglishMuff Multigrain English Muffins: Amazing — nothing like the supermarket version. A two-day process that has lots of great grains and a great dollop of butter baked in.


PitaBread  Pita: Pita is a lovely and ancient pocketed flatbread that is baked throughout the Mideast. It is used to scoop up dips, used as a wrap, and for many other purposes. Although it is increasingly common throughout the U.S., if you don’t live near a Mideastern food market in a big city you have probably never tasted it fresh baked. If that’s the case, you will be delighted and surprised by the beautiful bread flavor. Very different from the tasteless ones sold in supermarkets.


Naan: A beautiful flatbread found throughout South and West Asia. Enriched with yoghurt, butter, egg, so richer than pita. Pop it in the toaster or oven straight out of the freezer, just to defrost and warm a little


FRESH BAKED SWEET THINGS: Much more info on our Bread & Baked Page


Belgian Speculoos: This is a a traditional Belgian-Dutch spice cookie. Very crisp, sweet, and spicy, with tastes of cinnamon, cardamom, cloves. (They’re pretty much the same as the Biscoff cookies Delta Airlines serves … to which some folks are addicted.)



Gilmanton’s Own Online carries three of our granolas:

  • Maple Granola:  A tasty and healthy mix of oats and many kinds of nuts and seeds and dried fruits, all flavored with local maple syrup. No sugar or salt.  Sold in 1-lb bags.
  • Honey Granola: The same as the Maple Granola but with local honey rather than maple syrup. Sold in 1-lb bags
  • Chili Sesame Savory Granola:  A spicy granola with oats, different nuts and seeds, and nicely spiced. Tired of the same old chips or nuts? Try this as a snack. Or throw some in a salad to spice it up.


We use our own and other local organically-grown produce to create great jams, chutneys, and spreads. We also dry herbs, spices, citrus zests, and peppers to bring you a wonderful line of “Jones Mill House Flavors” to enhance your cooking.  See our Flavors Page and Jams, Jars, Etc. on this website for more information.


See the Food in Jars Page.


We create growing line of flavors to use in all sorts of cooking and baking, including

Citrus Zests,

Herbs & Spices,

Pepper Powders,

Flavored Sugars,

Pepper Salts

all designed to make your cooking special! See our Flavors Page for a full listing of what we have and how to use them.