Spicing Things Up

Homesweet Homegrown owner Robyn Jasko grows all of the peppers in her sauces. | Photos by Daryl Peveto

Robyn Jasko’s “hyper-organic” peppers
ensure a farm-fresh hot sauce

When Robyn Jasko launched her Kickstarter campaign in March 2013, her husband implored her not to be upset if her attempt to crowdfund a new hot sauce business was unsuccessful. By the time she woke up the next morning, her $850 goal had been met, and 45 days later, when the campaign came to an end, she had raised more than $53,000.

“It was insane,” Jasko says, still incredulous nearly a year and a half later. “I just thought, ‘Let me put this out to the universe and see what happens.’ I never thought this company would take off like it has.”

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Winning Combinations


Victory Brewing Company collaborates with food artisans 

Thanks to recent collaborations between Victory Brewing Company and a bevy of local food artisans, now you can drink your beer and eat it, too.

Delaware-based Crisp & Co. uses Victory Prima Pils in their new Pint Pickles. Homesweet Homegrown, from Kutztown, Pa., makes a ghost pepper hot sauce called Punch Drunk with Storm King Stout. A trio of cheddar cheese spreads from Key Ingredient Market in Bath, Pa., are spiked with Victory varieties. Righteous Felon Jerky in Westchester, Pa., uses both wort (unfermented malted barley and water) and Storm King to add sweetness to its Victorious B.I.G. jerky. Victory has also begun making their own signature ice cream flavors: Storm Drop, Hopped Up Devil, and Triple Monkey.

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Food In Jars: Local blogger Marisa McClellan signing books this weekend

Marisa McCllelan's new book, Food in Jars. | Image via foodinjars.comYou've read her blog and drooled over her mouth-watering recipes, now it’s time to read her book. Canning blogger and Grid columnist Marisa McClellan will be celebrating the release of her new book, Food in Jars: Preservation in Small Batches, with a selling and signing event at Greensgrow Farm this Saturday from 12- 2 p.m. She will also be featuring some of her favorite recipes from the book, including pickled dilly beans and stonefruit chutney.

Also joining McClellan will be Robyn Jasko, author of Homesweet Homegrown, a veritable how-to guide for living a more sustainable lifestyle. Jasko will also be bringing goodies to share, including cold beet sangria and herbal simple syrups.

Stay around after the signing and you'll also have a chance to take a workshop from the canning pro herself. McClellan will be teaching how to make spiced peach jam. The workshop starts at 2 p.m. and costs $35. Participants will go home with a jar of jam as well as the recipe. To register, visit greensgrow.org/events.

Want to find out more about McClellan’s new book? Check out Grid’s interview with McClellan in our August issue, which streets next week.