Our whole grain Cheddar Garlic Biscuits are the perfect side at dinner… but they are so good, you’ll want to eat them on your own. Easy to make, these biscuits are a tasty, better-for-you option that will liven up your dinner table. Ingredients: 100% Stone Ground Whole Wheat Flour grown on our farm, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Garlic Salt (Salt, Granulated Garlic, Silicon Dioxide), Parsley Flakes CONTAINS WHEAT Makes about 30 drop biscuits. (Bigger isn’t better with this mix. Drop heaping Tablespoons of the batter.)

"Our Chef’s Blend is a special blend of Georgia Extra-Virgin Olive Oil and other USA EVOO produced with the same high standards of taste, quality and freshness." - Georgia Olive Farms

   

Our Elderberries & More Ultimate Syrup Kit is a natural remedy for colds, flu and more. Here’s why we love it: supports the immune system powerhouse of antioxidants fresh syrup mix delivers medicinal properties at the peak of potency easy to make Ingredients: Organic Dried Elderberries, Organics Dried Rosehips, Organic Dried Hibiscus, Organic Cinnamon Stick, Organic Whole Cloves

"Our Elliott natural pecan halves are a farm favorite. Both nutritious and delicious, these Georgia grown pecans have a naturally high oil content, a sweet flavor and are stocky and plump. They are the perfect size for snacking and baking. Easy to use in your favorite pecan recipes!" - Dickey Farms

FROG Jam is a delicious jam, made up of fig, raspberry, orange, and ginger. This assorted mixture is sure to be one of your favorites! This jam is great for breakfast toast and breads, so it will be perfect for the your next family breakfast!

5oz The perfect mixture of heat and sweetness - fresh strawberries blended with spicy peppers makes our Five Pepper Strawberry Jelly a wonderful addition to your charcuterie boards or slather over pork chops and grilled chicken for extra flavor. Ingredients: Sugar, Strawberry Juice, Pectin (Dextrose, Pectin, and Fumaric Acid), Green Bell Pepper, Jalpeno Peppers, Thai Peppers, Cayenne Peppers, Habanero Peppers.

Chef Mark’s passion for cooking began by spending time at Nana’s elbow. She made some of the finest marinara sauce in the county using recipes she brought from Italy. Mark’s mother continued the tradition and those feelings for cooking intensified. He shared all of that as part owner and chef of an Italian restaurant. Today he is sharing that passion and flavorful marinara sauces with you.

Gala Apple Crimson Crisp Apple Mutsu Apple Golden Delicious Apple Red Rome Apple September Wonder Apple Suncrisp Apple

"Our grassfed chuck roast weighs approximately 2 pounds. A wonderfully flavorful cut, chuck roast is great when slowly stewed or braised. For even more flavor, try searing the chuck roast in a hot pan to brown the outside, which will add flavor to the beef and to the cooking liquid." - White Oak Pastures

Perfect for the grill, these ribeye steaks are packed full of flavor! These steaks can also be pan-seared, and are great when finished with butter, garlic, and thyme. We recommend wet-aging these steaks in their original packaging for up to 21 days before cooking.  If you prefer not to wet-age your steaks or are short on time, try these tips for making grassfed beef more tender.  An easy method of cooking these steaks is below, but watch this video for the full demonstration of how to achieve a properly cooked grassfed steak. 1- Using a skillet on the stovetop, put an oil barrier, heavy grain salt and some cracked black pepper in the skillet and turn it up high.  2- Sear the steaks for no more than 90 seconds to 2 minutes on both sides.  3- Place the steaks on the grill or in the oven at a temperature of 200-225 degrees. Using a meat thermometer, pull the steaks when the internal temperature reached is 115 degrees. Allow the steak to rest for 5-10 minutes. Season as desired and slice the steak into thin strips. Serve and enjoy! Our grassfed boneless ribeye steaks  weigh an average of 14 ounces.  -White Oak Pastues

"A steak well suited for a variety of preparations, grassfed sirloin can be enjoyed in many ways. If you want a steak that is lean and rich in Old World flavor, the top sirloin offers both. The top sirloin is the place where Paleo and low fat join together. We highly recommend aging it in your refrigerator for 21 days. This process weakens the tight muscle fibers and results in a more juicy, tender steak!Our boneless sirloin steaks each weigh 16 ounces.  *We do recommend aging all of our steaks to break down the muscle fibers and create a more tender cut. Visit our blog linked here to learn more about our aging and cooking recommendations." - White Oak Pastures