Much Ado Farms

03/27/2026

Well, golly. We've had a week of deliveries, lab correspondence with our process authority at Virginia Tech's food science labs, finalizing Gilmar's vision for market labels, negotiating recipe development things, and -- y'know -- just doing meaningful stuff as we get ready to open in May.

All 15 products in our 2026 market provisions collection are based on a particular sugar.

Wowsa, it's pricey. But it's worth every penny. Our sweet stuff comes from small farms in the Andes, not from your average commercial farm and refinery.

Put on yer eatin' dress.

03/20/2026

Today is our last day cooking at the farm. We're testing derivative recipes with our ketchup, mustard, and syrups for a party tomorrow.

Hopefully some recipes will float to the top for sharing with customers this summer.

Then all of our equipment and supplies move on Sunday in our little trailer to the commercial kitchen for production.

It's a good day.

57 days from opening!

03/17/2026

Our website is top secret right now, but this prototype has been in testing for a couple months.

Put on yer eatin' dress!

2026 Market provisions

03/17/2026

We open in 60 days.

What a trip. And what an adventure ahead.

Ketchup, mustard, syrup, hot syrup, pickled blueberries, and a whole lot more.

We're ready for summer!

03/16/2026

We put our first labels on samples Saturday! Here's Gilmar with our vanilla-kissed Brick Red Ketchup.

We sure are looking forward to the summer markets.

03/09/2026

Preparing product samples to go to the lab at Virginia Tech this week.

We continued small taste tests of a few things, too.

We're looking forward to a great summer with our first collection of market provisions!