Farm to Bottle Spices
All the garlic, herbs, and peppers are grown and processed on our farm
Quill Hill Farm
At Quill Hill Farm we are part of a growing movement of conscience minded farmers that are dedicated to farming in a sustainable way that restores the soil, minimizes soil erosion, supports biodiversity, and protects our natural resources.
We specialize in heirloom garlic (7 varieties), spicy chili peppers, and herbs which we use to make our garlic powders and pickles.
We feel very privileged to be farmers in Vermont and enjoy sharing the food that we grow with our local communities.
Thank-you for supporting our Farm
-Adam and Laura Fronhofer
Farm to bottle Spices and Pickles
About our Spices
In 2014, our farm was hit with a microburst storm with hail that destroyed all our crops. The garlic which was in the process of forming bulbs, was stunted that year. We decided to turn those small heads into powder and were immediately blown away by the flavor of freshly made garlic powder. It tasted nothing like the store bought bitter garlic powder.
Our garlic powder is made fresh from hard neck garlic using only healthy cloves. All skins are removed and every clove is inspected before we slowly dehydrate under low temperatures. Low temperature dehydration ensures a raw spicy and rich garlic flavor while keeping the medicinal allicin content high. Hard neck garlic also has a higher sugar content and is more potent than commercially grown soft neck garlic varieties, making a more flavorful garlic powder. From start to finish, each batch takes one week to make and includes a meticulous labor intensive processes.
Our garlic powder blends such as our Garlic Herb, Smoked Chili Garlic, Maple Garlic, and Sriracha all use ingredients sourced from our farm during their peak time and enhanced by adding small amounts of maple sugar sourced locally from Greens Sugarhouse in Poultney and Celtic Sea Salt.
We use no anti-caking agents, fillers or preservatives.