Farm Visit: Peach Picking' + Jam Makin'

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Have you tried Florida-grown peaches yet? Yes! Florida can grow sweet, luscious peaches too! If you haven't treated yourself to these juicy gems before, now is the perfect time. We recently spent the day at Florida Sweeties You-Pick in Dade City; and believe us, it won't disappoint! 

We spent hours picking ripe peaches (and eating a few too). Peach picking makes such a great weekend day trip with friends or kiddos. May we recommend bringing a picnic too?

Florida Sweeties also has their own selection of preserves varying from salsa, peach jam and butters, and our personal favorite, fire and ice pickles. These little guys are so spicy but so addictive, we couldn't stop eating them even though our mouths were on fire! Fire and ice are a southern style preserve using already pickled pickles cut up and re-pickled in a brine of hot sauce and sugar. Grab some of these if you spend the day at their farm for a truly unique pickle experience!

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Peach Bourbon + Brown Sugar Jam

You know we couldn't go to a peach farm without whipping up a special limited batch jam for ya'll. Don't miss out: Grab yourself a jar this weekend IN-STORE only! 

Urban Tips: Infused Water in Mason Jars


I don't know about you, but I end up with so many extra mason jars around my house and I use them for so many different things, including infused water. This past year I have been trying really hard to drink more water. It's funny, I can throw down 8 ounces of wine with no problem whatsoever, but put 8 ounces of water in front of me and it's hard to choke it all down. But that was then- I started infusing water with different herbs and fruits to help make drinking it more fun! Below I'll share some of my favorite combinations! 


These are some of my favorite combinations:

  • Cucumber, orange, thyme
  • Grapefruit, rosemary, ginger
  • Blueberry, basil
  • Lime, mint, raspberry, cantaloupe

All I do is cut the fruit up if necessary, I don't cut up small berries, and for herbs just throw a whole sprig down in there. After I fill the jars with the fruit or herbs I cover it with filtered water, put the lid on and refrigerate it over night (at least) before I drink it. At the beginning of the week I'll make a whole pitcher or if I want to use up left over herbs and fruit I haven't gotten to yet I'll pack a few mason jars like I did with in the photos to make many different flavors. I like the grab and go aspect of prepping 6-8 jars also! After I drink the water I'll add more water at least 2 more times before I throw the fruit and herbs out! 

If you've ever reused our mason jars I'd love to see how you've used them! Just tag us #theurbancanningco


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Farm Visit: Congaree and Penn


On our way home from Jacksonville, Florida we stopped for a farm visit at Congaree and Penn! They are Florida's only rice farm! Meet Scott and Lindsay, the farmers! It was such a pleasure learning more about rice, as well as their farm vision! They are also growing olives, may-haws, blackberries and more! You can find shrubs, jellies, rice and grits all produced on their farm over on their website! (Locally you can find them on the menu at Rooster & the Till as well as a small selection at Jug & Bottle Dept.) They are also in the middle of building a cidery! Needless to say they are busy! If you want to check out the farm send them a message or attend one of their chef run dinners. The next one coming up is a crawfish dinner on March 17th. xo, Illene Sofranko

Check out their website!

Click on the photo below to see the gallery! 

10 Things I Love To Do With Mustard

As much as I love mustard I often times seem to end up with dozens of different varieties in my fridge just sitting there! I have to say to myself, “Enough is enough, Illene! You gotta use these up before you buy anymore!” But it’s hard. Purchasing condiments is an addiction of mine and my fridge is borderline hoarder status. After a recent fridge clean out I decided to come up with recipes for everything that has been taking up space in there, but that I can’t just throw away because you know, I can’t do that!

Here’s all the ways I’m going to be using up my 8+ jars of artisanal mustards! Not in any particular order.

Salad Dressings

The easiest way to use up mustard and feel good about it is to throw a tablespoon into some vinegar and oil creating a Mustard Vinaigrette! Mustard dressing tastes so good on potato salads, lettuce and grain salads! Even over cheese! An easy ratio for a single serving salad is 1 tb of mustard, 1 tb of olive oil and a ½ tb of red wine vinegar! Whisk and drizzle! Add a ts of minced shallots if you’re feeling French.

Egg Salad or Chicken Salad

Egg salad is completely underrated. I won’t lie though when I think of it I do think of little mini egg salad sandwiches my Grandmother used to make circa the 50’s. Irregardless, anything with eggs and mayonnaise I’m totally down for. Use a nicer mustard when making egg salad or chicken salad and it’ll change the game!


Add a little maple syrup to any mustard and you’ve got yourself a glaze! Perfect for salmon, potatoes and roasting vegetables with!

Dipping Sauce

Throwing together a mustard dipping sauce is a great way to break the monotony of many meals, including chicken and pork. How many times can you make chicken? A lot I suppose. Dip it in some honey mustard sauce and boom, it feels like an occasion!

Charcuterie Board

Oh, the charcuterie board. I consider this a meal and I order a charcuterie board at any restaurant I go to that offers it. I also make myself a board at least once a week for “dinner”. There are many components to an epic board and mustard is one of them! Read our tips for a great charcuterie board here!

Toasts or Sandwiches

Toast has become REALLY popular again in the last year! I’m seeing avocado toast and toast points all over the damn place. Bread and toast in general are just calling out for fancy condiments. Throw some mustard, cheddar, bresaola and pickles onto some toast and treat yo self!

Brats or Sausages

Sausages! Encased meats are where it’s at. Steam them, BBQ them, fry them, it all tastes good! What makes it taste even better is throwing some grainy mustard on top!

Deviled Eggs

There is a special place in my heart for deviled eggs. I love classic deviled eggs, and I like fancy guacamole + bacon deviled eggs! Using artisanal mustard really helps make deviled eggs more delicious, however. Just say no to that yellow “mustard”!


Whether it’s a beef, turkey, black bean or sweet potato burger add mustard to that beast!

BBQ Sauce

You know the great debate in the south? What region makes the best BBQ and BBQ sauce? The answer is every region makes freaking good BBQ! South Carolina is in the “mustard belt” and their Mustard BBQ Sauce is one of my favorites! Continue reading for the recipe!

To create South Carolina Mustard BBQ Sauce you need:

  • 1 1/2 Cups German IPA Beer Mustard
  • 1 1/4 Cups Apple Cider Vinegar
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tb Worcestershire Sauce
  • 1 Ts Red Pepper Flakes
  • 1/2 Ts Ground Black Pepper
  • 1/4 Ts Ground Cayenne Pepper


  1. Whisk all ingredients together in a mixing bowl.
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!