The Toad & The Butterfly, a Blog

Every once in a while we make a sauce that folks just can't get out of their brains.

It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.

My husband is stretched out on the other one, and my daughters are being wonderfully goofy while working on a bunny-in-an-umbrella puzzle at the kitchen table. It’s nothing special. It’s everything.

Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.

It’s hard to believe that “Small Farms, Big Flavor” is less than a year old. We’ve been living that life for over 20 years, but only gave it a name in the last few months. And when something has a name, it has power.

Our microbatch process has shifted a lot over the years, but right now we release three batches a month. Most are brand new. Some are fan favorites that we bring back because we like to keep y’all happy.

Almost of the year's peppers are in and our kitchen smells like fall. This month’s micro batches are all about autumn flavors.

Mustard is almost as versatile as hot sauce. Think sausages, sandwiches, salads, pretzels, tofu, or stir fry. Or, do like my mom and spread on a wedge of cabbage.

Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.

A few years ago I realized that my crew was missing out. The way that we purchase produce and milk is different and cool and my crew should know about that. Also, the way that we purchase our core ingredients wouldn’t be possible if my hard working crew weren’t willing to put in the extra elbow grease and process it all.

Whether you’re already a Fat Toad Farm fan or just discovering what happens when goat’s milk meets real Vermont craft, this jar is one worth opening - and sharing, if you’re feeling generous.