Monticello Peach ButterThirty-eight varieties of peaches were grown at Monticello during Jefferson's time. Wonderful on biscuits, toast or waffles, this delicious, creamy spread is made of peaches, sugar, pectin and citric acid, with no preservatives. Also try it with cream cheese and crackers, on yogurt, ice cream, oatmeal or ham and cheese sandwiches, and as an ingredient in sauces for chicken or pork. It's made for us in Frederick County, Virginia at a family-owned farm and cannery started in 1828. |
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Monticello –
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Monticello Spinach LinguineJefferson helped popularize pasta in America and served it often at the President's House and at Monticello. This delicious linguine is made for us by artisan pasta makers in Charlottesville, Virginia. Locally milled unbleached wheat flour is mixed with spinach powder and water, then rolled, hand-cut and air-dried for 24 hours to create the perfect handcrafted texture. The package features Jefferson's design for a pasta press, or as he called it, a ""mould for making maccaroni. |
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Monticello Stone Ground Cornbread MixCornbread was a staple at early American tables-Jefferson's guests at Monticello enjoyed the delicious muffins and other breads served at breakfast. This mix includes yellow cornmeal, baking powder, baking soda and salt. Add an egg, buttermilk, oil and honey to make delicious cornbread or muffins. It's made for us at Wade's Mill, an historic water-powered mill operated in Raphine, Virginia since the 1750s. |
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Monticello –
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