Buying
a Christmas tree at the farm where it grows instead of a chain store is
like buying fresh fruit at a pick-your-own farm instead of a
supermarket chain….Buying locally grown trees ensures freshness. Many of
the real trees being sold at chain stores and in parking lots were cut
and bundled in October and trucked from plantations in southern
Canada....Many growers let buyers select, tag and cut trees. Tagging
season usually starts in October. On sunny weekends, families head out
to select Christmas trees. “It’s an exercise in the family democratic
process,” said Jan Eckhart, owner of Sweet Berry Farm in Middletown.
Pumpkins
have become an important crop on Rhode Island farms. At Sweet Berry
Farm in Middletown, farmer Jan Eckhart and his staff plant the seeds of
more than 40 varieties of pumpkins, gourds and squash in June. Many of
them will be ready for picking in September, others in October…. •
Pie pumpkins, with such varieties as Small Sugar, Baby Bear and
Buckskin, have thicker and drier flesh than many others. The flesh is
better for baking, Eckhart says. •Decorative pumpkins include such
varieties as Long Island Cheese, which looks like Cheddar cheese, and
Rouge Vif de’Etampes, a bright orange variety, sometimes called
Cinderella’s Coach. Both varieties are often used as soup terrines,
Eckhart says. • White and blue pumpkins are becoming more popular at
farms in the state. Strange-looking pumpkins also sell well. At Sweet
Berry Farm, the variety Warty Thing is popular. “It’s red, and looks
like it has peanuts attached to it,” Eckhart says. • Connecticut
Field Pumpkins and similar heirloom varieties are favorites for making
jack-o’-lanterns because they are orange, tall and traditionally shaped. Pumpkin
season starts in September, but pumpkins purchased early may not last
through Halloween, Eckhart says, especially when you carve them. “Some
people believe that covering the carved flesh with Vaseline will
preserve the pumpkin longer,” he says. The Internet has several websites
offering advice on preserving jack-o’-lanterns, including refrigerating
them when they are not on display.
“Newport Wedding: Sweet Berry Farm” by Sarah O’Neill Fernandez
Last fall a very good friend approached me about planning her wedding for her. She is the type who cares about the details but never bought a wedding magazine. She and her fiance gave me these simple guidelines: it had to be a clambake with lawn games and there must be dark and stormies and Narragansett beer. The rest was up to me which couldn’t have been more fun. After taking photos at her family’s summer home on Easton’s Point, everyone headed over to Sweet Berry Farm in Middletown, RI for a beautiful ceremony against the backdrop of the orchards followed by lots of merriment.
“Beyond the line: Raising mushrooms is growing business” by Midge Knerr
“If you had asked me a year ago if I’d be harvesting mushrooms, I would have asked you, ‘Are you crazy?’” Robert DiPietro said last Tuesday afternoon. He had stopped by the inn to chat and offer me a basket of stunning creamy clusters of blue oyster mushrooms.
In January, the partners sat down with Sweet Berry Farm owners Jan and Michelle Eckhart to discuss the possibility of using their basement under the new retail space at the Middletown farm for their science project. With an agreement to use two 8-foot by 8-foot rooms — one for a sterile laboratory and the other for harvesting — it was a go.
DiPietro met Thompson when doing some work on his house. Thompson is from Oregon — foraging country — so he had the mushroom process and DiPietro had the curiosity and culinary interest. Many may know DiPietro from his days at the White Horse Tavern, where he managed and waited tables. He still waits tables today at Mamma Luisa’s, which he enjoys very much.
The venture will be year-round, as climate has nothing to do with growing these mushrooms.
“This is more manufacturing than farming,” DiPietro said. “We have applied for organic status from the (state Department of Environmental Management); as there are no pesticides or herbicides used in the method, it should be approved with no problem.”
With the ability to cultivate several hundred pounds of mushrooms a week and with no one else in the Southern New England area producing mushrooms this way, the partners — with the blessing of the Eckharts — could have a very lucrative enterprise on their hands.
It does take work and precision. Thompson goes in for the lab work daily at 4 a.m., while DiPietro mists the product sometimes twice a day. Once under way..., the mushrooms move along quickly and DiPietro uses his restaurant contacts to go to kitchen back doors, enticing chefs with these beauties. He already has received raves.
With “farm-to-table” dining being the rage right now, these mushrooms should be appearing on many menus in town....
I asked DiPietro if there were plans for other varieties. He told me shitake mushrooms were in the future, but the process involves a log with dowels sealed with wax that takes a year to produce the mushrooms.
“We are looking to clone local morel mushrooms and hen of the woods” — the maitake mushroom used often in Japanese cookery — he said.
Newport Daily News July 30–31, 2011 _________________________
“Arts: The Neighborhood Files: Kid-Friendly Fun” by Sarah Fernandez
Take advantage of time with your kids and get out and enjoy these hot spots in Middletown....
Whether you’re looking to pick strawberries in June, pumpkins in October, tag your Christmas tree in December, or dance the night away while enjoying a summer picnic dinner, Sweet Berry Farm is a must-do in Middletown if you’ve got kids. With a wide menu of offerings for breakfast, lunch, and dinner, plus a fun variety of cookies, ice cream, and candy, and lots of space to run around, it’s great for a quick stop off or as a spot to plant yourself for a few hours. And don’t forget to check out their free Tuesday night concerts throughout the summer.
“Fire and Ice: Middletown-made ice cream named New England’s best” by Matt Sheley
MIDDLETOWN — In celebration of National Ice Cream Month, visitors to Sweet Berry Farm will be able to buy a cone of all-natural handmade ice cream for the first time on Sunday [July 24, 2011].
Make that award-winning, too
Susanna’s Ice Cream, made by Susanna Williams of Middletown and sold at the farm, has been named “The Best Ice Cream in New England” by Yankee Magazine.
“What makes Susanna’s Ice Cream extraordinary aren’t just the flavors, which are seasonal, often exotic, and intense: white peach and ginger, Damson plum, strawberry-champagne,” reads the article in the July/August issue. “It’s also the hard work that goes into sourcing, prepping and hand-mixing every ingredient.”
The results of that effort will be available in cone form for $3 each on Sunday [July 24, 2011] from 3–5 p.m. at Sweet Berry Farm, where Williams makes her ice cream and sells it by the pint, half pint, and quarter pint, also known as a “scoop.” A new special flavor—cherry-vanilla swirl—is expected to make its debut on Sunday as well, Williams said.
“Besides the people you meet and work with, the best part of making ice cream is experimenting with all the different flavors,” said Williams, who lives in town with her husband, Herb Zornow. “It’s fun to play around with the fruit and see what you get.”
Williams said she got involved in the ice cream business at Sweet Berry Farm almost by mistake. She said she enjoyed eating and cooking with gooseberries and currants while growing up in England, but had difficulty finding them anywhere in the States—until she visited the Eckhart family farm on Mitchell’s Lane.
Jan Eckhart, who runs the farm, said the story about currants and gooseberries is an interesting one. After World War II, growing the berries was banned in New England because they were believed to be the source of a white blister that damaged trees across the region, he said, something that has since been discredited.
“It’s unfortunate a whole generation of people grew up without gooseberries or currants because they’re so popular and such a big part of the diet in Europe,” Eckhart said. “(Williams) came by and recognized them and made some jam, and as they say, ‘the rest is history.’”
Now, Williams has space in Cory’s Kitchen, run by Steve Cory, using her two-day process to make batches of ice cream. She also makes dairy-free sorbets and confections including apricots and candied ginger dipped in extra-dark Callebaut chocolate.
Eckhart says he particularly likes the Meyer lemon sorbet and blood orange sorbet.
“She makes it all in our fully certified kitchen, which is in the basement of the farm,” Eckhart said. “It’s all very purist and everything she does is hand-made and hand-selected. She’s meticulous about the quality and it’s all-natural, no additives or anything chemical. People realize this is a artisan’s product...”
Williams also sells her ice cream at the Coastal Growers’ s Market on Saturdays at Casey Farm in Saunderstown. She has considered taking her ice cream to a wider audience, but there’s more to it than people might think, she said.
“A lot of energy goes into making Susanna’s already and I can’t imagine doing anything more than I already am,” Williams said. “I have a couple of people help me, but it’s honestly flat out, 80 hours a week. The way I look at it, it would be difficult to scale up (making) my ice cream. If someone wants to offer me $1 million for my recipe book, I’d certainly listen to what they have to say.”
On a smaller scale, Williams said she looked forward to offering cones for the first time on Sunday [July 24, 2011].
“We have people come in and ask for them all the time. ‘I’ll have a double scoop of mint chocolate chip,’ and we have to explain we don’t offer cones,” she said. “I know we’re making people happy by doing this.”
Newport Daily News, p. 1 July 23–24, 2011 _________________________
“Provision and Hike to Hanging Rock” by GoLocalProv Lifestyle Team
It’s one of the best summertime towns in the country, so who can blame tourists for flocking to Newport? But Rhode Islanders deserve a place to play and enjoy the famed resort. Here, from insiders who know about these things, are 10 ways to enjoy Newport, off the beaten path.... Locals with the best taste recommend provisioning at Sweet Berry Farm (915 Mitchell’s Lane, Middletown, 847-3912).... From there, your best bet is a hike out the Hanging Rock trail to Hanging Rock at the Norman Bird Sanctuary. It’s one of Newport's most famous sights, but get out onto it for something really different.
My first taste of Susanna’s Ice Cream happened on a chilly March day at a farmers’ market in North Kingstown, Rhode Island....I almost walked past the tall woman with corkscrew hair standing behind a red Igloo cooler. But a friend, a market regular, called me over, and I was drawn by Susanna’s toothy grin and outstretched sample of tangerine-vanilla swirl.
The first spoonful was a cold wash of silk, rich with egg yolks and cut through with bright orange sorbet that tasted like a fresh wedge of tangerine. It was smooth as gelato, but with a purer cream flavor.
“Wow,” I said. “Do you use fresh-squeezed juice?”
“Yes,” Susanna replied.
“And is that tangerine zest?” I asked, noticing the fine slivers of fragrant peel.
“Of course,” she replied, as if to make a tangerine-swirl ice cream without hand-zesting several cases of fresh fruit would be a sacrilege.
“And you make the ice cream yourself? No commercial bases?” I asked.
I tasted another sample, this one Irish Coffee, just as delicious. Well, I thought, there it is: the best ice cream in New England....
What makes Susanna’s extraordinary aren't just the flavors, which are seasonal, often exotic, and intense: white peach and ginger, Damson plum, strawberry-champagne. It's also the hard work that goes into sourcing, prepping, and hand-mixing every ingredient. Many ice creameries—even local, award-winning ones—buy commercial bases of cream, sugar, and natural stabilizers such as guar gum and carrageenan and then customize them with their own flavors. Susanna, on the other hand, makes custard-based ice creams from scratch, cooking egg yolks, fresh cream from Arruda’s Dairy, and sugar together, and then slowly chilling the result to produce a base that’s both richer and lighter than you’ll find elsewhere. It's a labor of love and a production method that’s costly and difficult to scale up, which is why Susanna’s ice cream is available only at Sweet Berry Farm and at the Coastal Growers’ Market in Saunderstown (summer) or North Kingstown (winter)....We’d argue that something this good is well worth a drive and a splurge.
“Journal Confidential: Have your pick of local produce at Sweet Berry Farm in Middletown, R.I.” by Lisa Vernon-Sparks
As the weather finally warms to a sizzle, everyone starts thinking about all those great summertime treats: ice cream, grilling and eating fresh summer fruit. Rhode Island has some of New England’s best “u-pick-em” farms, and what summer holiday is complete without a little fruit picking?
Want to know where to find peaches as huge as softballs? Sweet Berry Farm, at 915 Mitchell’s Lane in Middletown, has some. Sweet Berry is a full-service farmer’s market with plenty of produce. And with 100 acres, it’s a great little escape to the country, sprawling with rows of fruit groves and berry patches. There are lots of low trees for shade, fresh-cut flowers, a kitchen, market stand and gift shop to boot. Of course, Sweet Berry grows more than peaches. If you’re hankering for variety, there are u-pick strawberries, raspberries, blueberries, apples and pumpkins, which are available as early as June. Check out the website at www.sweetberryfarmri.com, or call (401) 847-3912 for harvest times and hours of operation.
She wrote “It is the most amazing and delightful treat for those who love ice cream and want something fresh, handcrafted, local, and all natural. My favorite flavors are the warm, spicy Cardamom Coffee, the decadent Crème Brûlée, and the sweet citrus Blood Orange Sorbet.”
“A Farm Wedding: Where Else to Begin a Sustainable Journey?” by Andrea E. McHugh
When [Nicole Migliarese, a native Rhode Islander and self-described naturalist at heart, and Keith Campbell, an avid fly fisherman] discovered Middletown’s Sweet Berry Farm, the decision to wed there was an easy one....
Surrounded by 100 acres of preserved farmland, carpeted with fruit orchards, vegetable crops and flowering plants, Sweet Berry Farm sits atop a hill less than a mile from Aquidneck Island’s coastline. For locals, it is a hub of Newport County’s agricultural community, hosting events and concerts, pick-your-own strawberries and blueberries in season, and offering the spoils of the farm and other locally grown and organic goods at their market and café....
Wedding invitations advised guests to refrain from wearing high heels, and warned them to watch for “free-range children” roaming around from one pick-your-own field to another as the farm would remain open to the public for much of the afternoon and evening. “It’s a working farm, after all!” Nicole points out....
By the time evening fell and the ocean mist had surrounded the tent in the meadow, family and friends were feasting on Keith’s dessert inspiration. “My proudest moment in the menu planning was convincing Nicole that we ought to have pie rather than a traditional cake,” he beams. “I told her that I could easily recall the 10 best slices of pie I had ever had but that I couldn’t remember ever having even one decent slice of cake at a wedding.”
Six different flavors were offered at a pie bar courtesy of Cory’s Kitchen at Sweet Berry Farm, renowned for pies at the farm’s café. As a token of the day’s event, guests departed with miniature ceramic pots filled with Sweet Berry Farm honey, a sweet finale Nicole says she and Kevin hope will serve as “a delicious reminder of the terroir of Sweet Berry Farm.”
Recently featured in the spring issue of Edible Rhody — weddings at [Sweet Berry Farm] are a true celebration of love. Love of nature and the farm’s abundant bounty and love of community and its passions and practices that bring people together. Like an ideal marriage, the farm supports and sustains....When [Sweet Berry Farm] began offering on-site weddings last season, Nicole and Keith knew upon first visit that it was the ideal location for their wedding, reflecting their shared love of nature and their commitment to self-reliance and community....Enjoy a sampling of great images from Nicole and Keith's beautiful day...from Oggi Photo ....
“ORANGE You Glad it’s the Weekend?” by Libby Kirwin
Have you triedSusanna’s Blood Orange Sorbet at Sweet Berry Farm?It’s a summer must. Orange is one of our signature colours here at LKRE. Orange is the color of creativity, power & curiosity. They say to incorporate orange in your life if you need relief from things too serious. I think we could all use a little orange in our [everyday] lives.
If you’re from the Newport area, you most likely experience the same withdrawals I do during Sweet Berry Farm’s winter “nap”. Finally, they are open for the season and it makes me so happy! I could live off their jams, jellies & gourmet creations. My Mother, Dotty had her book signing at Sweet Berry last November [For Goodness Sake, by Dorothy Kirwin] and it was the perfect venue for such an occasion. Going to Sweet Berry Farm is truly an “experience” and I look forward to making it a staple in my summer routine! (Lucky me, I live down the street!) What do YOU enjoy most about Sweet Berry Farm? (Click the link below to view the blog and nine Sweet Berry Farm photos.)
When asked what they do in this off-season, Jan Eckhart responded, “All the paperwork!...We have all the farm machinery to service, cleanup, planning and ordering the seeds and plants....All the stuff we need to prepare for the next season.”
Overall, the Eckharts are happy with the 2010 season....“We had a good season,” he said....
The other highlight for Sweet Berry Farm in 2010 was the addition of the farm’s new building, which is attached to the greenhouse café
The building features a new fireplace, exposed beams, and wide plank flooring. It was also designed to serve as additional seating space and as a multi-function space. Most importantly, it also includes indoor plumbing, whereas port-o-potty accommodations were the only options in seasons past.
Last summer, the farm also served as a host site to a wide array of cultural events from movie screenings to lectures and outdoor concerts, while its core offerings of pick-your-own seasonal fruits, pumpkins and Christmas trees, store items, café beverages and meals, as well as holiday prepared meals and pies, kept its loyal customer following.
When Sweet Berry Farm closed its doors for the season on Friday, Dec. 31, a steady stream of customers took advantage of year-end sales and stocked up on favorite items before the farm stand closed.
Other die-hard fans of the place were savoring their moments there, saddened to have to bid farewell for a few months.
Kate Bradford, of Chappaqua, NY, said she stops in whenever she visits her mother in Newport. Bradford was picking up her mother’s favorite Susanna’s [French] Vanilla Bean Ice Cream....
Diners Carl Barchi of Jamestown and Dianne Pritchard of Newport lingered in the dining room on closing day. The two are regulars and described themselves as big fans of the farm. Barchi said they started coming to the summer music series a few years back and often bring guests from out of town. On this particular day they came to Sweet Berry Farm because they were looking for the perfect spot to enjoy a nice lunch and read a poem that Pritchard, an artist and writer, had written about a crow.
The crow is part of Sweet Berry Farm’s logo. “We’re here because of the moment,” said Barchi.
“If I want to really enjoy myself I can sit around here, I can see all the wonderful art, see what’s new coming in, and now they’ve got this big room here,” says Barchi of the new addition....
As to whether they’ll be at the farm when it re-opens in April, Pritchard said, “Can’t wait! What are we going to do?”
“Ripe for the Taking, Sweet Berry’s Peaches are a Late Summer Treat” by Meg O’Neil
On
a recent beautiful afternoon, while scooting around town on my trusty
moped, I came across the colorful sign pointing my way to Sweet Berry Farm. One work in particular jumped out at me: Peaches.
Having spent part of my youth in Georgia, The Peach State, I know a
thing or two about the delectable fruit. I decided to swing by and spend
some time picking the perfect peaches to take home and enjoy….After the
short walk down to the rows of peach trees, I was ready to put my
peach-picking skills to the test.
When reaching for the targeted
fruit on the branch, it’s all about color and feel. Peaches that are
green are definitely unripe and peaches that are red can be too soft and
a little overripe. If a peach is too hard to pull from the tree, it
isn’t ready and wants to keep growing! You want a fruit that separates
easily from the branch. Peaches won’t really ripen too much once removed
from the twigs, they only soften. Your hands are the ultimate judge of
the perfect peach. Unless you like your peaches very firm, look for
peaches that have just a little “give” when you press gently.
I
have to admit I did a darn good job at filling my half-peck bag. Before
scooting back home, I couldn’t wait to try one. Perfectly fuzzy and
sweetly messy, my first bite of a Sweet Berry peach was luscious
perfection. I highly recommend you get yourself out there before the
best peach trees are picked clean….A perfect family activity, or cute
date for couples, there is something for everyone here, for every
season!
Newport This Week
September 1, 2010 _________________________
“Music Was Good for Business, Say Farmers”
by Sarah Fernandez
All summer, hundreds of people gathered on Tuesday nights on the
café lawn to listen to an eclectic mix of music from local acts and
bands, as well as dine on special themed menu offerings or bring their
own picnic dinners.
Recent weather delays hadn't added stress for owner [Michelle Eckhart].
She said recently, perhaps as only a farmer can, “The beauty of it is
there is nothing we can do about weather so there is no reason to worry
about it.”…
Joannah Daley of Newport has attended the farm’s concerts all summer.
“The
Sweet Berry concerts are by far my favorite events of the summer,” said
Daley at [last week’s] rain-postponed show featuring the Bluegrass Invitation Band.
“There’s nothing better than relaxing with good music and good food
in a beautiful setting. Even my two-year-old daughter, who doesn’t
know the days of the week yet, knows that Tuesday means Sweet Berry!”
“Adventure Rhode Island: Sweet Berry Farm” by Bock
Pick your Pleasure:Today we went back to a family favorite in
the nearby town of Middletown. Sweet Berry Farm is a local venue that
offers many different things such as a café, store filled with homemade
items and...fruit picking. The farm has peaches, plums, apples, blueberries, blackberries, raspberries and much more.
This farm is also the location that offers movies on their grand lawn
hosted by [newportFILM]. Today we went for peaches and
blueberries to take up an afternoon as well as restock our fridge. As
you can see, the fruit was plentiful. (Click here to view the blog and the seven Sweet Berry Farm photos.)
“FARM FRESH AND FUN: Middletown’s Sweet Berry Farm blends eye candy, real treats”
by Linda Murphy
Sweet Berry Farm, like owner Michelle Eckhart’s mosaics, has evolved
piece by piece into a food lover’s work of art. The first sign of the
culinary surprises in store at the farm on Mitchell’s Lane is a table
overflowing with freshly made breads — zucchini, carrot, blueberry,
banana — lemon pound cake, cookies and cookie bars. Then there are the
pies — raspberry, cherry, blueberry and strawberry rhubarb.
But the real sign isn’t even visible to the shoppers who stop by to
pick up a ready-made meal or salad from one of the refrigerated cases
that line one side of the post-and-beam barn. Four professional chefs,
each with their own specialty and roots in the Aquidneck Island culinary
scene, and
ice cream maker Susanna Williams, are constantly working
there. They churn out delicious food for those cases in the main store,
the adjacent casual self-serve dining area, and for catering orders and
on-site events.
“We have really talented chefs and everyone’s having a lot of fun doing
what they love,” said Steve Cory, a professional chef and owner of
Cory’s Kitchen at Sweet Berry Farm.
The casual dining area, adjacent to the newest addition, a larger
dining area with a fireplace for weddings and events, offers hungry
shoppers an array of ready-to-go sandwiches in refrigerated cases. There
is also a panini grill, self-serve coffee, soups and freshly baked
muffins and pastries every day. The low-key gourmet dining also offers
an array of local art (some of which is for sale) as well as mosaics by
Eckhart, who graduated from the Rhode Island School of Design.
The main store also features an array of locally grown produce, berries
and fruit from the farm, Cory’s jams and jellies and containers of
Williams’ creative limited edition ice creams: Louisiana Banana Ice
Cream, based on bananas foster, with bananas roasted with brown sugar
and butter, with a splash of dark rum; Toasted Coconut Ice Cream,
Cherry-Vanilla Swirl, Salted Caramel, known in Britain as burnt sugar
ice cream, and dairy-free sorbets: Key Lime, Blueberry, and Mango.
Back in the 1980s the farmstand was literally a tent in front of the
greenhouses of what was then a strawberry farm on Mitchell’s Lane. “They
opened in June to sell strawberries and in December for Christmas
trees,” Cory said.
Cory met the owners, Michelle and Jan Eckhart, while buying
strawberries for desserts he was making for his pastry chef job with St.
George’s School. “They had a bushel of bird-pecked strawberries and I
asked what they were planning to do with them. They said they were going
to compost them, so I asked if I could take them and the next day they
had a pot of jam,” Cory said.
The partnership between the chef and the farm owners started with Cory
using the farm products at a nearby kitchen to make his award-winning
jams. His Bumbleberry Jam, a combination of fruits including
strawberries, peaches, rhubarb, blueberries and raspberries, has
garnered attention in noted magazines such as
Gourmet, Bon Appetit and
Yankee Magazine. “It all started with the jam,” he said.
Today, the 100-acre farm has expanded its offers of store-sold and
pick-your-own products starting with strawberries in June to apples in
September and pumpkins in October. The stand also offers free concerts
every Tuesday with picnic items for sale, including full meals prepared
by one of the chefs, Scott Amaral.
“The first in a series of local farm and farm stand reviews by New England Bites” by Laura & Diane Laura & I love to go to farms and farm stands and to support our
local farmers. We’re very lucky to live in New England where numerous
farm stands abound. This is how we came to the conclusion that a farm
stand review was in order. But we couldn’t possibly include every stand
in this area so we decided to concentrate on those that have something
extra to offer, something more than great fruits and veggies. And this
is what brought us to Sweet Berry Farm....(Click here to view the blog and the 20 Sweet Berry Farm photos.)
“Middletown Ice Cream Maker Named ‘Best in RI’” by Jessica Walsh
Simply perusing the creative flavor offerings of Susanna’s Ice Cream is enough to make one suspect that Rhode Island Monthly
may have been onto something when naming the Middletown farm-based
Susanna’s Ice Cream the “Best Ice Cream” in Rhode Island for 2010.
Taste one of the creamy flavors and there is little room for
disagreement—this has got to be the best ice cream our state has to
offer.
Sue Williams, proprietor of Susanna’s Ice Cream at Sweet Berry Farm in
Middletown, is full of kinetic energy that seems appropriate for
someone who spends her days crafting mouthwatering ice creams and
sorbets. We caught up with Sue at the Coastal Growers’ Market, just
over the bridge at Casey Farm in North Kingstown, where her tall frame
could be seen frequently darting across the market as she ran to grab a
specific flavor from the freezer to fulfill a customer’s request.
Free samples of a new flavor Sue is perfecting—crème fraîche with
fresh blueberries—were available for taste testing. As she scoops
samples she requests feedback, “Tell me what you think—I didn’t cook the
blueberries as I might normally do; I just picked them off the bushes
yesterday and wanted to keep the fresh flavor.” Customers seemed
pleased with the fresh blueberry innovation, having only positive things
to say. Sue explained, “I often test my new flavors at the market
before producing them in larger quantities.”
The blueberry bushes Sue refers to are those at Sweet Berry Farm
in Middletown, where her kitchen is located. Susanna’s Ice Cream is
made with fresh fruit and other local ingredients whenever possible.
While a handful of flavors are available year round (such as French
Vanilla Bean, Ginger, and Salted Caramel Swirl), an abundance of unique
flavors turn up on the menu throughout the year, created from and
inspired by the flavors of the season. Right now, customers can enjoy a
refreshing blueberry sorbet, a smooth and rich strawberry ice cream,
and many more exotic flavors such as Louisiana Banana—bananas roasted
with brown sugar and butter with a splash of dark rum, an ice cream take
on the New Orleans original Bananas Foster.
Only a few days ago, Susanna and her husband, Herb, were at the
Providence Performing Arts Center receiving the distinction of best ice
cream in Rhode Island. When I asked how she was notified, Sue laughed,
“Well, about a month ago we received a cryptic letter from RI Monthly,
saying ‘Congratulations! You’ve won! Come to the ceremony to find out
what you've won!’” She assumed it would be for some niche
category—like best ice cream in Middletown made with bananas—which was
certainly exciting, but Sue was totally amazed to find out they were
being honored as the best ice cream in Rhode Island.
“As we would say in Britain, I’m chuffed.” Seeing my look of
puzzlement, Sue, originally from England, obligingly offered a
translation. “I’m pleased and proud. During these 80 hour weeks of 90
degree temperatures in the kitchen, the validation feels good.”
Visit Sweet Berry Farm
to try some of Rhode Island’s best ice cream for yourself! Susanna’s
Ice Cream is available in the freezer case at the Farm’s Market, which
is open daily from 8am–7pm.
“Best of Rhode Island: Eating: Ice Cream” Our Ultimate Guide to the Best of 2010
You wouldn’t think Sweet Berry Farm could conjure anything sweeter than their homegrown fruit, but Susanna’s Ice Cream
(founded by England-transplant Sue Williams and handmade on the farm)
pulls it off with dairy-rich panache. Summer offers flavors like
Louisiana Banana, Cantaloupe Ginger, and Bellini Sorbet, but the crop
doesn’t stop when cooler weather comes to town. Autumn brings
Apple-Cinnamon, Quince, and Cardamom Coffee, which makes even the first
frost more palatable. On tough days we like to add chunks of white
chocolate to the Damson Plum and celebrate our riches.
“Sweet Berry Farm Blueberries: This Week’s Top Pick”
by Jessica Walsh
It is easy to forget just how good local, in-season blueberries really are. I bought my first fresh pint from Sweet Berry Farm at the Aquidneck Growers’ Market
this past Saturday. After that first irresistible taste (in the
parking lot, of course) I wasn't sure that any of the berries would
actually make it home. They were so good, in fact, that I was inspired
to do something I haven't done since I was a kid—go pick my own
blueberries.
Sweet Berry Farm is one of Middletown’s hidden gems—100 acres of
farmland nestled, unpresuming, just off Third Beach Road. Strolling
into the farm’s market to purchase my “pick your own” container, I was
impressed to find it packed with local produce, cheese, and meat, as
well as a wide array of jams, jellies, baked goods, and prepared meals
that are all made on-site.
Outside, the farm offers three picking options—blueberries,
blackberries and peaches. “During the season there aren’t too many days
where someone can’t come out here with their family and pick
something,” claimed the farm’s co-owner Jan Eckhart.
In fact, I had enlisted my family to join me, and although all three
options were tempting, we had our hearts set on those scrumptious
blueberries, and that is what we set out to pick. After about a half
hour or so, our two-quart container was spilling over with those
beautiful, sweet blueberries.
As we headed home, of course, I was already thinking about what I would do with them.
Let’s get cooking…
Blueberry Scones. Not all scones are created equally, so I
was thrilled to get this recipe from Steve Cory, owner and head chef of
Cory’s Kitchen at Sweet Berry Farm.
If you are inclined to incorporate some whole wheat flour, I would
choose pastry flour to substitute no more than one cup of all-purpose
flour to start. Whole wheat flour “behaves” differently than white
flour and will change the consistency of the end product, so I am always
conservative with my substitutions when attempting a recipe for the
first time. (Click here to see Steve Cory’s blueberry scone recipe.)
On green salads. Blueberries are a great addition to any
salad, and can help entice kids to eat their greens. Recently I
introduced a berry salad, adapted from a Better Homes & Gardens
kid-friendly recipe book, that has been a hit at lunch and dinner.
Simply top greens with blueberries, blackberries, and any other fruit
that is in season, toss with fat-free vanilla yogurt and honey, and
sprinkle with whole-wheat Goldfish crackers on top. We actually get
requests for “fish salad!”
Soup. Seriously. Blueberry soup is popular in Sweden, and given that all things Swedish are all the rage—thanks to the film, The Girl with the Dragon Tattoo—
consider this suggestion my subtle nod to the venerable Stieg Larsson
and the craze he has posthumously created. Soup is a great option after
a day of picking because it requires a lot of blueberries. I found the
recipe I use at the U.S. Highbush Blueberry Council website. (http://www.blueberrycouncil.com/recipes-popup.php?id=102)
“Nicole & Keith, the very first wedding at Sweet Berry Farm” July 27, 2010
Oggi photographed the very first wedding held at Sweet Berry Farm in
Middletown, RI, for Nicole and Keith. And a true farm wedding it was,
with tractors, a pie bar, cider pressed by the bride and groom, Mason
the wonder-dog (who drove from CA to witness the celebration), and
friends and family who enjoyed this truly green wedding feast. Check out
Mason's face on the cider bottles. And for you DIY brides, look at the
table design, ribbon runners and place-card holders by the bride.
oggiphoto.com/blog (Click link to see the photos.) _________________________
Insider Pages Review of Sweet Berry Farm by Andrea H. of Warwick, RI
Great place for pick-your-own all summer-fall long. Excellent fresh produce. Great eat-in area with good pizza and tasty soups.
“The Dish: Touch of lemon makes Cory’s Kitchen pound cake the perfect summer dessert” by Deborah Allard
Fresh made Bumbleberry jam is just the tip of the iceberg at Cory’s Kitchen at Sweet Berry Farm, 915 Mitchell’s Lane [in Middletown, RI].
Owner Steve Cory employs about a dozen cooks and kitchen workers to
make everything from jams and salsas, muffins and scones to sausage and
soup. They even make their own cheese and ice cream.
“The list is endless,” Cory said. “There’s a lot going on down here.”
Cory’s lemon pound cake is one of those recipes that fits any time of
year, with fresh fruits and iced tea in summer and with piping hot
coffee in winter.
“I use sour cream and blend in fresh lemon juice and zest,” Cory said. “It’s very popular and easy to make.”
Cory’s lemon pound cake and some of his other fresh, local delicacies
can be found at the
Sakonnet Grower’s Market, Pardon Gray Preserve, 3228
Main Road, in Tiverton, each Saturday from 9 a.m. to 1 p.m.
Cory’s Kitchen at Sweet Berry Farm is open daily from 8 a.m. to 7 p.m.
through December. Sweet Berry Farm is a fully-stocked specialty market
located on 100 acres of farm land. [Click
here to see Steve Cory’s lemon pound cake recipe.]
“Notable Edibles: Farm-Fresh Licks” by Johnette Rodriguez
Summer is almost synonymous with ice cream, and the frozen treats from Susanna’s Ice Cream have become a quintessential part of any visit to the Coastal Growers’ Market,
which Susanna’s founder Susanna Williams likens to a country fair in
her native England. She and husband, Herb, eagerly dip up samples for
curious customers. Susanna was originally inspired to make strawberry
ice cream after picking strawberries at Sweet Berry Farm, where she now makes her ice cream in the farm’s certified kitchen.
The ice cream and sorbets, sold in pints and half-pints, are offered in seasonal flavors (using cream from Arruda’s Dairy Farm) that give freshness
new meaning: gooseberry-elderflower (her first invention), peach,
raspberry, blackberry, black currant, rhubarb (with ginger), all fruits
from Sweet Berry. Consumer favorites also include Louisiana Banana,
Meyer Lemon, DARK Chocolate with a Belgian chocolate base, coffee with a
cardamom kick, and cocktail combos, such as the Bellini, Kir Royale,
and Strawberry-Champagne.
“Sampling
the Flavors of the Ocean State” by Anita Rafael
With
so much seawater around us, it’s easy to forget there are
many
small, family-run farms on Aquidneck Island, too. One of the
most
beautiful farms is Sweet Berry Farm, about five miles from
Newport
Harbor.
“We’ve had the entire crew of some of the yachts come
up here,” says Jan Eckhart, who owns and runs the farm with
his wife Michelle. “It seems they like to get off the water
to mix things up a bit, and picking their own apples, for
example,
is a great way to provision before heading out on a cruise.”
The
farm stand has expanded over the years from a little tent
and table
where they sold baskets of strawberries to an upscale
gourmet destination.
Chefs at the Sweet Berry Farm kitchen offer a daily menu of
in-season
prepared foods, including entrees, panini, salads, wraps and
specialties,
all made with the produce harvested just a few feet from the
kitchen
door. Having a delicious lunch at the café or sitting
outside
at the picnic tables and watching the farm tractor go by
with a wagonload
of just-picked produce makes you never want to go to a
supermarket
to buy food again.
“Get Your Licks From Ice Cream Makers in Rhode Island” By Eva Pasco
Susanna’s Ice Cream & Sorbet at Sweet Berry Farm (915 Mitchell’s
Lane, Middletown): products are handmade at the Sweet Berry Farm, using
local ingredients whenever possible. No stabilizers, preservatives,
artificial colorings or flavors, corn syrup or artificial sweeteners are
used. Seasonal concoctions such as summer’s “Cantaloupe Ginger” and “Strawberry-Rhubarb” grace their menu.
Spend an hour or two in Newport getting dirty and smelling sweet. This small farm is just a few miles from Newport’s beaches and grows acres of berries. Sweet Berry allows visitors to pick their own strawberries, purchased by the pound, during the early summer season. Farm hands will provide materials and instructions for berry picking and the farm welcomes families and small children. This seaside farm stand also offers fresh eggs, honey, and cut flowers for purchase as well as seasonal fruits, vegetables and homemade wreaths.
go.w.cities.com December 2009 _________________________
“Best of Boston 2009”
Sweet Berry Farm in Middletown, RI: Kids can try their hand at harvesting strawberries, raspberries, peaches, apples, pumpkins, and even Christmas trees at this 100-acre pick-your-own paradise.
Sweet Berry Farm in Middletown, RI: Kids can try their hand at harvesting strawberries, raspberries, peaches, apples, pumpkins, and even Christmas trees at this 100-acre pick-your-own paradise. Refuel after a day’s work with a treat from the market café: a piece of pie made with farm-grown berries.
In some places, such as Sweet Berry Farm in Middletown, people can have coffee and a meal, and buy baked goods, honey and jam made on the premises.
“Buying a Christmas tree on a farm is a whole experience,” says Jan Eckhart, owner of Sweet Berry Farm. “People won’t get that experience in a parking lot.”
What people may get in a parking lot is often unclear. They may get a tree that could have been cut weeks earlier and shipped from Canada. It won’t last as long in the stand, and it’s not as environmentally friendly....
’Tis the time to tag. Pick your preference. From late October to early December, people pay their respects to local tree farms, and pay their local farmers for a tree of their choice, which they’ll mark with a tag.
The idea is simple. Before you need your tree, you take your time selecting it. Ideally, you do this when the weather is nice, and the selection is large....
Tags placed on trees reserve them for the purchasers to claim at their convenience.
“You do it before the hectic holiday season begins,” Eckhart says. “It’s one more thing they can check off their list.”...
There are three general species of Christmas trees: spruce, fir and pine. There are dozens of varieties within each. And each tree within each variety of each species will look a little different — in size, shape, color, fullness....
“People have different perspectives of what an ideal Christmas tree is,” Eckhart says. “A lot of that is influenced by what they had growing up.”
The “ideal” tree is a function of familiarity and nostalgic longing. A husband and wife who agree on everything may disagree on a tree if he grew up in a spruce household and she grew up in a fir family.
“There is a lot of verbal interchange,” Eckhart says. “You eventually get a summary decision. Or someone makes a major ruling.”...
Spruces have stronger branches that can hold heavier ornaments, but they also have sharp needles. Firs and pines have weaker branches and soft needles, and a stronger aroma....
Cutting the tree down is pretty straightforward. All the farms will cut a tree for you, unless you ask to do it yourself.
“It’s usually the men who want to do it,” Eckhart says. “I think the women are smarter. They just want it cut and wrapped. The men want to go into the woods, cut the tree, throw it over their shoulder and drag it back. It’s primordial.”...
“I’ve been asked how much a tree will grow after it’s been cut and in the stand,” Eckhart says. “They want to know how much bigger it will get by Christmas.”
Remind yourself not to ask a farmer that question. A cut tree doesn’t grow. But it does live, sort of.
Keep plenty of water in the stand, and keep the stand away from a radiator.
“Make a fresh cut of the trunk before putting it in water,” Eckhart says. “Trees should be treated like flowers.”
’Tis the season to make apple pies and what better way to do so than with fresh picked apples? Feeling very seasonal, Melissa and I headed down to one of our favorite places, Sweet Berry Farm,
in Middletown. With the weather cooperating and thoughts of great
pictures and even better food in our future we took a very leisurely
Sunday drive. Sweet Berry Farm offers seasonal “pick your own”
everything but today picking apples that would later be turned into
delicious warm apple pie was the driving force in my morning.
Macintosh,
Gala, Macoun, Red Delicious, Golden Supreme, Cortland, Honey Crisp...
the list goes on. Sweet Berry has no shortage of apples, and we quickly
filled our pre-paid apple bag. For four years Melissa and I tried to get
to any orchard before the season ended. One year we arrived on a Sunday
only to find out that this one particular orchard was picked clean the
day before. This wasn’t the case at Sweet Berry Farm; with rows of
fragrant fruit surrounding us, we had a field day.
Typically
we spend a fair amount of time in the post and beam farmhouse that has
been transformed into a gorgeous farmstand... and who wouldn’t, when you
see what’s inside. You’ll find scrumptious desserts as well as produce
picked fresh from the fields and numerous other tasty offerings. We’ve
always encountered friendly smiles and great service—that’s why Sweet
Berry Farm should be a “Rhode Island Must” on your list. Enjoy!
active rain October 26, 2009 _________________________
“The Dish: How sweet it is” by Deborah Allard
Sweet Berry Farm’s “garden of eathly delights” are sold in the farm’s market and cooked up [in the kitchen
to enjoy] in its greenhouse café. Folks can also pick their own berries
(look for blueberries, blackberries and raspberries this time of year).
What to do with those fresh orbs? Bake them into something sweet of
course. Sweet Berry Farm’s [head chef] Steve Cory gave up his scone recipe for a summertime treat.
“The
main reason I enjoy scones is that each batch can have its own
personality and reflect the personality of each baker,” Cory said. “Just
about anything can be added. They can be cut into a myriad of shapes
[and] sizes.”
When the fresh blueberries and raspberries have passed their peak, Sweet Berry Farm
visitors can look forward to peaches (late July to early October),
apples (September), and pumpkins (late September to October). Christmas
tree tagging starts in October.
Speaking
of ice cream, there was a small booth [at the Wednesday Aquidneck
Growers’ Market in Newport] manned by Susanna of Sweet Berry Farm in
Middletown....Lets talk about Susanna’s Ice Cream
because it’s extraordinary. She makes DARK Chocolate, Louisiana Banana,
Toasted Coconut, and my personal favorite, Meyer Lemon. Don’t forget
Cardamom Coffee, White Peach & Ginger, Spiced Plum,
Strawberry-Champagne, and Mocha Chocolate Chip. What’s important here is
not that she makes a dizzying array of unique flavors (though that is
important); what’s important is that the ice cream is glorious. It’s
heaven on a spoon.
When you take your first bite it will quickly
become clear that she makes her ice cream using French technique and the
best quality ingredients imaginable. She does not use preservatives,
stabilizers, corn syrup, or added colorings or flavors. If you do
nothing else this summer, drive to Middletown and try this ice cream.
Of course that’s just the ice cream. Sweet Berry Farm also has a great self-service café
with freshly prepared food you can enjoy either in the greenhouse or at
the outdoor picnic tables which are surrounded by manicured farms and flowers. They also make a large assortment of homemade baked goods.
What I especially like is a carefully picked selection of local food
products—farmstead cheeses to chocolates to popcorn. Lest we forget, you
can also pick your own berries.
“Best of Rhode Island 2009 Editors’ Picks” Berry Picking
Picking your own strawberries is just the beginning at Sweet Berry Farm,
where you can also try your hand at harvesting blueberries,
blackberries and raspberries (all of which stay true to the farm’s
moniker). Celebrate all that hard work in the fields with a visit to the
post-and-beam farmstand where you'll find countless treats — homemade ice cream, pies, preserves — made with the prized berries.
“PYO (Pick Your Own) Season: Plan accordingly” by Katy Killilea
PYO (pick you own) farms grant us the opportunity to hunt and choose and pick and amass baskets of lovely fresh food. Kids are great pickers. To some extent, the younger a child is, the better she’ll be: with a lower point of view, ripe gems other pickers miss are easier to spot. This is a fun way—for anyone with a sun hat and comfortable shoes—to spend a hunk of a summer day. This year at my local farm, PYO strawberry season came and went in a blur. But there are plenty more opportunities coming along to harvest an abundance, eat fistfuls of goodness and then make pie, jam, pickles, sauces…My favorite farms are Four Town Farm in Seekonk, because where else can you go from being in Target to being in a field of berries in under five minutes? And....Sweet Berry Farm in Middletown, because where else can you get Callebaut chocolate ice cream as a rejuvenating snack after your labors?
Mercury Love Awards: Editor’s Picks “Afternoon Delight: Sweet Berry Farm”
The sparrows dart about to feed the young’uns chirping in their nest tucked under the corner of the roof of the farm stand porch. But the pace is relaxed for everyone else here at Sweet Berry Farm, including Rex the Zen-like 10-year-old German shepherd lying in front of the cut flowers by the entrance. The rustic stand nestled amid 100 acres of fields and orchards in Middletown offers a tranquil timeout for lunch and lounging in the greenhouse café or under umbrella-covered picnic tables. It’s our favorite quick getaway when the workday gets a little too hectic. Those feeling adventurous can venture into the fields for pick-your-own strawberries or you can let someone else do the work and pay a little extra for a quart in the market. The stand boasts a bounty of fruits and veggies, gourmet foods and bakery items, soups, salads, sandwiches and thin crust pizza made by Cory’s Kitchen, located under the stand. But you know the office is beckoning. All the more reason to gaze at the cherry trees a little while longer — and indulge in Susanna's ice cream or sorbet.
Mercury June 24–30, 2009 _________________________
“From the Earth · Sweet Berry Farm” by Jackie Lantry
The
reuben panini (picked from an array of grill-your-own selections) was
almost too big to bite into. The buttery grilled rye bread gave way to
tender, juicy pastrami…and at just the precipice of “too rich,” the
tart, crunchy sauerkraut whacked it back in line. The Russian dressing
squished perfectly out the sides, requiring some quick (yet ladylike)
back of the hand slurping maneuvers.
Aunt Charlotte, a true New
England lady, is proper, not at all prone to silliness and a bit formal.
On the ride home she dove into the [Meyer] lemon ice cream (“Oh dear,
this may melt before we get home…”). She ate straight from the container
with a platic spoon. For a minute I thought she might tear open the
cardboard container in order to lick out the rest. It was worth every
fat-laden super-premium, lemony, creamy, tangy drop. The play of lemon
zest against the velvety rich ice cream was perfection.
With 400 miles of coastline and an abundance of inland ponds and parks, Rhode Island has plenty of places for eating ice cream. Many places make their own and here’s the scoop on 10 hot spots for the cold treat....[3] Susanna’s Ice Cream at Sweet Berry Farm uses many of the farm’s berries in its ice cream and dairy-free sorbets. Grab a half pint of the exotic rhubarb and ginger (rhubarb from Rehoboth, ginger from Australia) and pull up a stool outside to eat it, near swaying branches laden with fruit. 915 Mitchell’s Lane, Middletown, 401-847-3912
Boston Globe June 21, 2009 _________________________ Editors’ Choice — Yankee Travel Guide (2009) RI’s Best Agricultural Expedition
Come for the market, relax for lunch, stroll the gardens, order a picnic supper, and stay for an open-air concert. When it’s time to go home, take a little bit of Sweet Berry Farm with you, from the pick-your-own strawberries, to the homemade ice cream, to the farm’s own sausage and smoked meats.
This small Farm
in Middletown, RI — near Newport — can be a quick stop or an hour long
event. In the summer, you can pick your own berries. In the fall, pick
your own pumpkins and apples. The farm stand always has an array of
fresh fruits and vegetables as well as home made pastries and ice cream. If you are looking for a quiet place to get a sandwich,
I recommend sitting out at one of the picnic tables for lunch or an
afternoon snack. The atmosphere is wonderful. Kids are welcome in this
laid back country experience.
trekaroo.com March 23, 2009 _________________________
Aside
from having a fantastic name, Sweet Berry Farm is a post & beam
farm market on 100 acres of preserved farmland. It is filled with
seasonal fruits, vegetables, & cut flowers
including strawberries, raspberries, blackberries, blueberries,
peaches, & apples.....Most of the fruits will still be in season
when we hope to have our wedding. How fun would it be to spend the
morning of our wedding picking our own fruit to enjoy later? They also
have a homemade ice cream & sorbet shop on the farm. I am there!
Kitzy on chowhound.com October 9, 2008 _________________________
I was down in Middletown over the 4th of July weekend and stumbled across this farm on Third Beach road. I wanted to share the love, because they sell Susanna’s very good ice cream. Now, I'm not an ice cream freak but even I was bowled over by what we had. There is a chocolate...and a ginger cream with big chunks of candied ginger. Absolutely swoony....It's worth a visit...you’ll have a blast. And I'm really still thinking about that ice cream. Amaaaazing.
yumyum on chowhound.com July 8, 2008 _________________________
RI (like most of New England) also shares your passion for ice cream. The only on-farm option I know of is Sweet Berry Farm, in Middletown. I had their homemade strawberry sorbet last month and was blown away by how good it was.
celeriac on chowhound.com August 6, 2008 _________________________
Aquidneck Growers’ Market: Beyond produce.
Don’t miss Susanna’s Ice Cream; many of her flavors, such as strawberry
and peach, are made from fresh fruit grown at Sweet Berry Farm.
rimonthly.com May 2008 _________________________
“In season: Free outdoor concerts” by Katherine Imbrie
So Retired Guy and I headed down to Middletown last evening to check out the sounds of “The Elderly Brothers,” who were performing an outdoor free concert at Sweet Berry Farm on Mitchell’s Lane. Sweet Berry (already one of my favorite farmstands in the state) is playing host to a series of free Tuesday Evening concerts (6 to 8 p.m.) this summer, and last night’s “’50s Picnic” theme was the very first one.
Plenty of other people found it impossible to resist the siren call of free music and picnicking on the lawn. While it wasn’t quite Tanglewood, there was an appreciative crowd of perhaps 75 people listening to mellow renditions of oldies such as Only the Lonely, Johnny B. Goode, and several James Taylor numbers.
Many brought their own picnics, including chilled bottles of wine and fancy baskets, and set themselves up with lawn chairs and folding tables with tablecloths. Others bought food in the Sweet Berry café or purchased the $9.99 menu special of Southern fried chicken, red potato salad, succotash and Jell-O in a cup.
We shared the chicken plate, and it was excellent — the chicken crispy, the succotash farmstand-fresh and delicious. The music was relaxing, and for the livelier numbers some of the children in the audience caught the spirit and got up to dance.
Sue Williams, the maker of Susanna’s Ice Cream available only at Sweet Berry Farm, was born in a small village in Devon, England. Educated at Oxford University, she attended graduate school at McGill University in Montreal, where she went on to teach Shakespeare, then theatre history at the National Theatre School of Canada. Sue now lives in Middletown, to which she moved in 1998 with her husband, a native Newporter.
How did you begin making ice cream? About 10 years ago I was at a Williams-Sonoma store and saw a quart-size ice cream maker, which I thought was quite cute. So I bought it and began experimenting and fooling about. I even tried making ice cream with a pomelo, which I had never heard of before. The result was delicious, but rather exotic and peculiar.
How did you discover Sweet Berry Farm? About five years ago, I saw a sign that said Sweet Berry Farm had strawberries ripe for picking, just at the time that my husband and I were about to celebrate our 10th wedding anniversary. Since family and friends were coming from all over to join us, I decided we would celebrate in both the English way—with strawberries—and the American way—with ice cream. My ice cream was such a success everyone at the party encouraged me to make more.
How did you become the maker of Susanna’s Ice Cream at Sweet Berry Farm? I noticed that the owners, Jan and Michelle Eckhart, were experimenting with growing different kinds of fruit—like gooseberries and black currants. I’d never seen gooseberries growing on this continent before. Picking them reminded me of one of my favorite childhood desserts, gooseberry fool. But I wanted to try something different so I made Gooseberry-Elderflower ice cream….It was the first recipe I invented, and I found the process interesting and fun. The fact that my recipe worked was also encouraging so I gave some of the ice cream to Jan and Michelle as a thank-you. This was about the time they were expanding their small outdoor farm stand into new farm store. Michelle’s design allowed for more selling space, and they thought that using their fruit in ice cream was a great idea.
In fact they were so enthusiastic that they asked Steve Cory, who presides over their certified kitchen, if he would have room for me to make the ice cream there. Not only did he make room, but he welcomed me and taught me a great deal. I couldn’t have done it without Steve, Jan, and Michelle, who also installed a small commercial ice cream maker for me.
So you opened last year? Yes, but we had to wait ages for the dairy license. In fact, it wasn’t until July 4th that we got it…and in less than an hour all but one pint of the Strawberry Ice Cream had been sold. From that point until today, I haven’t stopped running. What kind of ingredients do you use? It starts with the best cream in the world—from Arruda’s Dairy in Tiverton. They were named Rhode Island’s Outstanding Dairy Farm in 2006 [and again in 2008] by the Rhode Island Green Pastures Committee. Their cows are a Holstein/Guernsey cross which produces fabulous cream…. Arruda’s does not use bovine growth hormone, and the cream isn’t ultra-pasteurized, which makes a great difference to the taste. The cream is unbelievably fresh—it comes straight from the cows twice a week. If it were any fresher, it would still be in the cow.
I also use Sweet Berry Farm’s fresh fruit whenever I can, as well as cane sugar. I do not use corn syrup, artificial colors, preservatives, stabilizers, or emulsifiers. That’s why some of my ice cream, for instance the Coffee, looks beige, but I can assure you it does not taste beige.
What flavors do you make? Strawberry is the most popular flavor….French Vanilla Bean is a close second. For that flavor, I use a mixture of Madagascar Bourbon and Tahitian vanilla beans. The Tahitian cost $200 a pound wholesale, but they are worth it. I scrape the tiny seeds into the cream and egg-yolk base to give the ice cream its delicate flavor.
As soon as Jan’s peaches are ripe, I’ll start making Peach Ice Cream. Other popular year-round flavors are Chocolate, Coffee, and Ginger.
My Pomegranate Sorbet is turning out to be a best seller. And my Meyer Lemon Sorbet sells out as soon as it’s in the freezer, but I only make this when Meyer lemons are in season. I also make seasonal ice creams—like Peppermint Stick, Eggnog, and Spiced Chocolate Orange for Christmas; Kir Royale Sorbet for New Year’s; and Pumpkin Ice Cream for Halloween and Thanksgiving. What sizes do you sell? I have been selling pints, but I’ve just introduced Susanna’s single servings so people can try the flavors or enjoy them after a lunch at Sweet Berry Farm.
Newport This Week August 29, 2007 _________________________
Eileen took us to the Sweet Berry Farm stand (it’s actually closer to a gourmet food store than a stand). I loved this place because it had an interesting mix of local foods, pre-made delicacies and wearable goods. We picked up some local sweet peas and berries for a snack and blueberry pie and ice cream for dessert that evening. Yummy!
