If you look up larder on Wikipedia, you’ll find that it is “a cool area for storing food prior to use.” Interestingly enough, The Larder on State Road in Vineyard Haven offers just that, with a twist.
For Jefferson, The Larder could be considered his farm stand. Known for his poultry and pig, The Larder offers the perfect location to sell his products. Since he is a farmer and a butcher, he likes to use the entire animal. The Larder will also allow for him to be creative, like offering smoked turkey posole (a classic Mexican soup).
You can even get smoked chicken. Of course, you’ll find an amazing selection of meat to use to creat your own incredible meal, but soon there will even be more. Think about beautiful cured meats, smoked chicken, duck confit, and you’ll even fine a selection of bone broths, like ginger duck, (think healthy).
The Larder will make it so easy to stop by and get food products with a local history, and I can’t wait to see what Jefferson will create this summer. The space is not only inviting, but in the back, there is a full commercial kitchen, which has endless possibilities.
The Larder is a perfect annex for the Bakehouse too. Think about how small their space is, and how much amazing, creative food comes from those four walls, catering, prepared foods, pastries, and more.
The commercial kitchen at The Larder will enable the Bakehouse to do even more, especially catering. I can only imagine how the added space will help Daniele’s inspiration with her menus.
Also, The Larder is the perfect place to sell the Bakehouse’s goods, like coffee, gluten free cookie sets, bars, prepared favorites and more. I know I am a big fan of their curry chicken salad. So easy to grab and go from The Larder, there’s even parking!
Did you know that the Bakehouse has almost two acres of garden space? So much of what they make uses what they grow. I had no idea. When I went to The Larder, Zephir Plume, who tends to the Bakehouse’s gardens was there to fill me in (Jefferson was out of town sadly).
The garden is a great resource and provides extra bounty. You find fun things like fennel rhubarb chutney, hot serrano pepper relish, Wicked Hot Sauce and tomatillo salsa. I bet all of which are delicious, full of flavor, good for you, and made right on Island.
The Larder will also carry things like their roasted garlic, house-made soups, orzo salad, banana peppers and so much more. You’ll even find the oh so good Spicy Beer Mustard from Bad Martha’s Farmer’s Brewery that the Bakehouse makes.
Even though The Larder is newly opened and evolving, you can get a glimpse of the heart and soul in the products on the shelves. This space is going to be quite the hotbed of food this summer. I see takeaway meals in the future maybe, grab and go for the beach or BBQ.
I love a good collaboration. Daniele and Jefferson raise the bar regarding local food, and this new venture is exciting! I look forward to following up on The Larder later in the year.
Currently, The Larder is open Saturday and Sunday, 12:00 p.m. to 6:00 p.m. If there’s a demand, those hours could expand during the off-season.
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