JEREMY HOLMES

@holmesfamilyrustickitchen

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Culinary/Food AwarenessCraftBenevolent SocietiesShow 17 Disciplines

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About

In 2018, we learned how to make jams and jellies from Granny. We had friends and family giving up fresh fruits to make jellies with, and ended up with way more than we could ever eat. We were giving it away, and people were telling us it was really good and we should sell it. After looking at the Texas Cottage Food Laws, we learned that we were able to sell non-refrigerated baked goods, dry seasoning mixes, and canned jams and jellies. Our first event ever was the Sherman Arts Fest. We showed up with 10 different flavors of jams and jellies, and a few baked goods. We did really well, and now our business has grown into quite the culinary artist adventure. We now make over 150 different products, and expanded into pickles, salsa, relishes, BBQ sauces, and more. We travel throughout Texas to sell our creations. We enjoy being able to offer the community healthy canned goods that do not contain food dyes and preservatives. We source as much locally grown produce as we can, and we even started growing a small amount ourselves.

Artist Statement

Our work as a home canner is rooted in the belief that food is both nourishment and art. Each jar we create is a carefully composed piece, shaped by season, tradition, and intention. We treat ingredients as our palette- fresh fruits, vegetables, herbs, and spices- preserved at their peak to honor both flavor and heritage. We enjoy our customers' statements about how pretty everything looks in the jars. Canning allows us to slow down in a fast world. It is a practice of patience, precision, and respect for the land and the people who cultivate it. From selecting ingredients to balancing flavors and preserving color, texture, and aroma, every step is deliberate. The final product is not only meant to be eaten, but experienced, opened, shared, and remembered. Our inspiration comes from our grandparents' kitchens, with these skills that are rarely passed down these days to our younger generations. Everything now seems more convenient to just purchase from a chain store that is full of harmful chemicals. By combining traditional techniques with creative flavor profiles, we are able to keep these skills alive, give them a new voice, and keep the harmful ingredients out of our products. Through our work, we hope to reconnect people with where their food comes from.