Life on the Farm
It seems like it was just yesterday that it was fall and we were cutting down raspberry vines and putting the farm to sleep, yet here we are at the beginning of another wonderful spring season! Our berry plants are starting to push their way up and fruit will be on the vine by late July with our biggest crops in August and September!
On the road again?
It may feel like we just moved, and we did, but Cornaby’s is on the road again and moving to what we hope will be our permanent home in Payson, Utah. This new location is much more convenient, only a block off of the freeway and will house a retail center for all of the Cornaby’s products including fresh raspberries each season.
Our new address as of April 1st is:
1693 W. American Way
Payson, Utah 84651
Come on by and see us!
Where world is Cornaby’s
Winter Fancy Food Show: We love presenting at the Winter Fancy Food Show each year. Held in San Francisco each January the show is a great opportunity for us to meet with new stores and brokers and get our products into more places for you.
Associated Food Show: Another show that we never miss is the Associated Food show each March. This show takes place at the Salt Palace in Salt Lake City and is a chance to work with the various Associated Food members to expand product lines and find out what their customers are asking for.
We continue to work with great new companies including co packing for a pickle company, working with the Utah School districts to provide nutritious smoothies for students, and producing top notch bakery fillings which are sold around the country.
Product Tip: Cornaby’s Thick Gel
I hear frequently the comment: ‘I bought this Thick Gel and I love it for canning, but can I do anything else with it?’ The answer to this question is a resounding Yes! Thick Gel and Ultra Gel are sister starches, the biggest difference being that Ultra Gel is an instant and Thick Gel must be cooked in order to thicken. However, in those cooked applications Thick Gel is fantastic with a smooth final set, long lasting quality, and superior storage capability. Thick Gel can be used at a one to one ratio with corn starch, though to be honest I personally find I can use just a little less Thick Gel in most applications, so it’s an easy substitute in any recipe calling for corn starch. It even works well in baked applications such as pies where the fruit is tossed in starch before baking. At the bottom of this newsletter is a Thick Gel custard which will put all other puddings in your life to shame. Trust me on this!
Product Changes: Ultra Gel
We love our Ultra Gel, but after more than two decades on the market we decided it was time to give our packaging a little bit of an update. The contents is the same, the Cornaby’s Ultra Gel you love, but we’ve updated the package to brighten things up and show off a little more of the flexibility Ultra Gel is famous for. The new packaging started shipping at the beginning of the year and should be in your local markets or online outlets at this time.
Here at Cornaby’s we have an awesome group of employees that have done so much toward the success of the company and the love of great products. So we’re turning the Spotlight on our PR and product specialist, Jana Brown!
Name: Jana Brown
Position at Cornaby’s: PR and product specialist
How long with Cornaby’s: From the beginning
Favorite Cornaby Product: Ultra Gel, Jam in a Jiffy, Thick Gel, Jams, Sauces, fruit…she loves it all
Hobbies when not eating Raspberries: Being the mommy of a toddler, cooking and writing
Find us on Social Media!
Can’t get enough of Cornaby’s products and recipes? Find us on social media for more frequent updates!
A Tasty Blast from the Past
Yield: 6 (1/2 cup) servings
¾ cup sugar
5 Tablespoons Thick Gel
½ teaspoon salt
1/3 cup cocoa powder
3 cups milk
2 egg yolks
1 teaspoon vanilla
4 Tablespoons unsalted butter
In a heavy bottomed sauce pan combine sugar, Thick Gel, salt and cocoa powder and mix thoroughly. Add milk and mix to combine. Heat over medium heat stirring constantly until mixture thickens, but doesn’t boil hard. You’ll get some bubbles and popping, but it shouldn’t boil fully. Remove mixture from heat. In a separate bowl whisk egg yolks until light. Add some of the pudding mixture to the egg yolks and stir to combine. Return this mixture to the custard and mix in before returning to heat again just until it reaches boiling. Remove from heat and add vanilla and butter, mixing butter in as it melts. This makes a fairly stiff custard which is perfect for pies or filling éclairs or cream puffs. You may wish to thin slightly with additional milk for just eating. Serve warm or cold. It’s particularly good with whipping cream.
Ultra Gel Whipping Cream
1 pint whipping cream
2 teaspoons Ultra Gel
1 teaspoon vanilla
½ cup powdered sugar (to taste)
Whip cream until frothy. Add other ingredients and whip until thick. Serve. Store remainder of whipped cream in refrigerator for upto 5 days.