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.


We will not offer all of these all of the time, but will change it up. If  what you want is  not listed as in stock, but you want some, feel free to contact us at and ask us to feature it the next week. We will! Below you will find lists and explanations of

Fresh Baked Bread
Fresh Frozen Bread
Sweet Baked Goods
Maple Granola
Jams & Marmalades
Chutneys & Spicier Jams
Jones Mill House Flavors
Plant Starts for your Garden

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


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.


Multigrain Granary:  This is our current favorite bread. Super healthy, with a lovely rich sweetness (honey and molasses) and tiny little crunches from the multigrain. Great for sandwiches, breakfast, just eating: addictive.  It reminds us a bit of the utterly wonderful “granary loaf” we always buy when we’re 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.


Challah: 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.


Country White Bread:  This lovely bread 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 — Greek salad, cheeses, hummos, feta cheese, tzatziki (yogurt and cucumber), Melanzanosalata (eggplant dip) because it’s strong enough to stand up to these without being hard to chew. This is a great-textured mostly white bread.

FocacciaPic  Classic Rosemary, Oil, & Salt Focaccia: What a delicious Italian flat bread. We do only the classic version — not loaded up with lots of stuff — covered in enough olive oil, rosemary, and salt to smell irresistible and make you lick your fingers. And it has those cute little indentations!

FRESH FROZEN BREAD: 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 put in any sweetness. In some places corn muffins demand hot peppers. The ones that show up in supermarkets and not-great-catering establishments tend to be super-sweet and greasy.  (Yuck)

Ours are classic New England versions:  course-ground cornmeal, so a little chew to them, some sweetness 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.

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

CrinklesCrinkle Cookies:  We love these neat little Crinkle Cookies. Very crisp and very flavorful, rolled in sparkling sugar. We do Lemon, Chocolate, and Spicy Molasses ones. The picture shows them as we dressed the up for the holidays last year, with colored sparkling sugar.


Market Macaroons:  We’ve been baking these since the Market opened, and they are a favorite among some of our customers! These a great little coconut cookies with chocolate. No gluten, dairy, or salt. Just goodness.


Classic Chocolate Chip Minis: Who doesn’t love a classic chocolate chip cookie, the one with the recipe on the bag?  That’s what we have here, but with a twist. These are neat little minis — a one or two bite big button of delicious cookie. So if you can’t help yourself and eat multiples, it’s not so bad, is it?


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.)



 Home-made granola made with local 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.  Sold in 1-pound bags.


BLOOD ORANGE MARMALADE: Blood oranges are nice, sweet oranges with skins tinged with red, and flesh deep red. This is a traditional marmalade — sweet enough to keep you from puckering, but definitely not as sweet as most jams. Thick, with its chopped skin detectable. Just orange, sugar, water, and a little lemon, made just when citrus fruits are ripe early in the calendar year.

LEMON MARMALADE: This is a traditional marmalade but made a little more sweet because it is lemon. Thick, with its chopped skin detectable. Just lemon, sugar, water, made just when citrus fruits are ripe early in the calendar year. This is great on toast, but also as a chutney with roasted meat or with cheese.

CONCORD GRAPE JAM: This is a classic, with its beautiful deep color, but if you grew up with Welch’s Grape Jam, it’s a little different. Not nearly as much sugar, so it’s sweet, but you really get the slight aromatic taste of Concord grapes. Concord grapes were invented in Massachusetts in 1849, so they are good local fruits — and these really are local, from Gilmanton, from the Gilmanton Winery & Vineyard. 

GINGER PEACH JAM: This is a great, bright, somewhat sharp jam because of the fresh ginger we mix in with the local peaches. As with all these jams, good as a breakfast jam, but also nice as with cheeses and meats.

SICILIAN PEACH & LEMON PRESERVES: This is a version of a wonderful Sicilian preserve — more like a marmalade because it has slivers of sliced peach in it.  Local peaches, sugar, lemon, and orange flower water.  Use on toast or with cheese or roast meats.

RASPBERRY ROSE JAM:  If we didn’t tell you, you probably wouldn’t identify the rose flavor, but the addition of rose sugar and rose water adds something nice to the local raspberries we use to make this jam.  With seeds — they’re not bothersome. Delicious. 


Chutneys are spicy fruit and/or vegetable preserves that contain lots of spices and some vinegar as well as sugar, so they tend to be sweet and spicy. The word, “chutney” comes originally from a Hindi word — chutneys are essential parts of Indian cooking. Chutneys can liven up any simple meal of bread and cheese, and are also wonderful served alongside many meat or vegetable dishes. Or use them as dips!

PIQUANT CHERRY TOMATO JAM: A spicy jam made from our own tomatoes.  Cherry tomatoes, sugar, lime juice, ginger, hot peppers (our own), spices.  Use it as a spicy ketchup, in place of salsa, or anywhere else you want a little spicy sauce.

MOROCCAN-SPICED SWEET HOT CHERRY TOMATO PRESERVES:  People who try these get addicted. Our own heirloom tomatoes, cooked with sugar, lemon, cider vinegar, ginger, and a bunch of wonderful spices. We’ve been known just to eat it straight out of the jar.


We create growing line of flavors to use in all sorts of cooking and baking, including Citrus Zests, Herbs & Spices, Pepper Powders, Flavored Sugars, and 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.









  • More HERBS
  • 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
  • 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: May, June.