Thanks for “visiting” Jones Mill House, located in Gilmanton, New Hampshire. Our hobby gardening has gotten a little out of hand, and as a result, we offer a range of produce from our gardens, as well as prepared foods such as breads and other baked goods, jams and preserves, dried herbs and spices, and other goodies to the general public.
We grow, bake, cook, and offer what we like, inspired by our travels around the world, and our love of sampling interesting cooking. We to try offer mainly produce you can’t get easily from our terrific Gilmanton farmer friends and neighbors or certainly, in the supermarket. Our prepared foods are based on our home-grown ingredients and other local ingredients as much as possible. We are not certified organic, but we follow good organic practices.
We mostly sell our products through Gilmanton’s Own Market but we also sell directly. Look below to see WHAT WE OFFER THROUGH GILMANTON’S OWN MARKET NOW and WHAT OFFER DIRECTLY THROUGH JONES MILL HOUSE. Follow us on Facebook or contact us directly by email.
WHAT WE OFFER NOW THROUGH GILMANTON’S OWN MARKET
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Vegetables: We offer lovely home-grown seasonal vegetables through Gilmanton’s Own Market and even more from the farm (we don’t have a farm stand — email us). Available now and soon:
- Potatoes: We grow 6 different varieties
- Onions: Yellow, Pink, & Red varieties
Breads and Other Baked Goods: We do a wide range of breads, including Sourdough, French, Multigrain Granary, Challah, Greek, New York Rye, Limpa Bread, Amish White, Salt-Free Tuscan, Italian, Pumpernickel, Cinnamon Raisin Walnut, and more. We also do Bagels, Honey Corn Muffins, Multigrain English Muffins, Hot Dog and Hamburger Buns, Pita and Naan. See our Pizza Dough in the freezer compartment of Gilmanton’s Own. We do a variety of cookies, many flavors of Bundt Cakes, and holiday treats. We offer a Maple Granola packed with different dried fruits and nuts. We usually announce the week’s breads on our Facebook page. For more info see our Bread & Baked Page.
Food in Jars: We offer a wide range of jams, preserves, marmalades, chutneys, salsas, and sauces. almost all (except the citrus marmalades, of course) using our home-grown fruits and vegetables. Now available: Asian Plum Sauce, Lavender Blueberry Jam, Hot Pepper Jam, Mint Apple Jelly, Raspberry Rose Jam, Red Currant Jam, Strawberry Jam. Our spicy varieties draw on our ridiculously large range of international peppers. For more info see our Jams, Jars, Etc Page.
Jones Mill House Flavors: If you buy herbs and spices from the supermarket you have no idea about how old that stuff is or how it was grown. We love to do international cooking of many sorts, so we have developed a good line of dried herbs and spices (from our garden), citrus zests, and salts and sugars the incorporate different flavors. We even have dried horseradish! Our specialty is international dried peppers, such as many Mexican varieties and those from other places. The citrus zests are great to have on the shelf so you don’t have to peel a fresh fruit every time you need zest. And we have dried herbs, including coriander seed, rosemary, sage, and a couple of kinds of mint. For more information, see our Flavors page.
WHAT WE OFFER NOW THROUGH GILMANTON’S OWN MARKET
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Everything Listed Above PLUS:
Custom-Baked Breads ad Other Baked Goods : We offer a small range of our baked goods at the Market every week. Do you want something we don’t happen to have there? Do you want a special amount? Or a variation? Contact us — we’ll work with you!
Heirloom Tomato Sauce: A beautiful sauce made by cooking down a mix of our home-grown tomatoes until the sauce is rich and tasty. Flavor it any way you want! So much better than supermarket varieties
PICKLES, PICKLES, PICKLES!
We love preserving the bounty of the summer. Grandma didn’t pickle, and we are inspired by foods we have eaten around the world and recipes from interesting cooks, so much of what we do isn’t entirely typical of farm stand pickles. Some of what we have currently, arranged by vegetable:
Harissa Sauce: Fabulous hot sauce popular in the Middle East and Africa, made from a mix of our international hot peppers.
Pickled Cucamelons: We had never heard of cucamelons until last year. Also known as Mexican Gherkins or (our favorite) Mouse Melons, they look like teeny-tiny watermelons, and taste like a cross between a cucumber and a melon. They’re crunchy and you can just pop them in your mouth. They make great pickles, too! We pickle them two ways:
- Southern Sweet Pickled Style: If you’ve ever had pickled watermelon rind, you know what we mean — same recipe. A bit sweet and lemony with some aromatic spices. Great with sandwiches, roasts, cheeses.
- Bread & Butter Pickled: The classic taste, but for these cute little cucamelons.
- Lemon Pickled: Lemony taste from lemon balm and lemon, plus garlic and dill.
Pickled Hot Peppers: We love these and use them all winter. We use them in cooking when the recipe calls for just a bit of hot pepper, or when we want to spice things up a bit. And we like them with cheese. Or in bread. We have 2 kinds:
- Mixed International Heirloom Peppers: We grow about 30 varieties of spicy peppers from around the world (not the blow your head off kinds). We chop up a mixture of them and pickle the mix. Tasty and interesting. Not just your basic jalapeno, though we like jalapenos.
- Pickled Ancho/Mulato Peppers: These are the big green Mexican Peppers folks stuff to make chiles rellenos. They are medium hot. We slice them up and think they make a nice spicy pepper pickle.
Spicy Carrot Relish: Spicy shredded pickled carrots are delicious — no wonder people love them. But these are a little different. We give them a little kick with our home-grown pepper powders (guajillos), and use rice vinegar as well as cider vinegar, and coconut sugar as well as white. plus a little ginger. We have two different varieties, using our different unusual and delicious carrots.
- Pusa Asita Carrots — A red/orange carrot that almost sparkles.
- Black Nebula Carrots: These are dark purple/black carrots, and the relish looks absolutely beautiful. Nice sweet carrots.
Pickled Beets: As we said, our grandma didn’t pickle, so this is not grandma’s recipe. It uses red wine vinegar and some red wine in the pickling brine, along with aromatic spices. We use mostly our deep-colored beets, but also some light-colored ones for variety.
Pickled Cucumbers: Yes just like everyone else, we pickle cucumbers. But we use our different international pickles and cut them in chunks and slices: Indian Poona Kheera cucumbers, Chinese Suyo Long cukes, and English-style Improved Telegraph cukes. We think using different ones from the usual, and a variety adds some interest. We do them two ways:
- Bread & Butter Pickles
- Garlic Dill (with a little home-grown horseradish)