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Holiday Supplies are going fast!

Our Holiday sales have been fast & furious so there are fewer things available through our website.

If you are looking for our vinegar sample packs please contact one of these stores to see if they have what you are looking for…



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Clover Valley Farms gets a Refresh

As the snows fell over the 2017/2018 winter and early spring, we were far from hibernation at Clover Valley Farms. In fact, we were percolating!

We’re in the home stretch of a yearlong re-branding effort — starting here on our website. When we began farming just over ten years ago, we were seasonal pasture poultry growers.

However, as our fruit and herb production increased and we started making more products — starting with our line of vinegar, our farm shifted dramatically. The changes to our logo and labels speak to our new emphasis on farm-made goods crafted with our own fruits & herbs.

And with all the change afoot, it was the perfect time to make good on all your helpful feedback. We heard your CALL FOR LESS PLASTIC, and we’re proud to deliver.

Our products now have uncoated labels that have a nice feel and sharp look. Plus, we replaced the plastic shrink bands with beautiful seal strips made of the same uncoated label stock. We hope it makes you feel great about buying our products — especially as they support our local economy! We use local professionals like our website designer, writer, graphic artists, printers & accountants to keep our virtual ducks in a row.

A few other items worthy of note:

  • Our new 5 oz vinegar bottle has a sleeker shape
  • New Shrub and Salt packaging is on the way
  • We’ve added color-coordinated labels with “tips for using” on the side panel for each flavor
  • Also, our beloved Rhubarb-Rosemary Honey Mustard will be available to our wholesale customers later this summer

And the best for last— We will be adding three new kinds of vinegar: Elderberry, Wild Cherry & Apple Wine Vinegars!

Thanks for checking in our Clover Valley Farms and sharing in all our exciting news. More to come!

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Making Vinegar… Our Process

We can’t find anyone else crafting fermented vinegar from raw fruit that they’ve grown themselves. Can’t blame them — it’s a lotta effort, but we feel it’s worth it.

Before we get into what we do, we’ll tell you what we don’t do. We don’t “flavor” vinegar with syrups added to white distilled or basic balsamic.

No, instead, we ferment our fruit into wine. Next, a secondary fermentation is done using aceobacteria. That’s Mother: a form of cellulose and acetic acid bacteria that you’ve might have heard about for its healthful properties. It’s made up of proteins, enzymes and friendly bacteria that develop from fermenting alcoholic liquids.

Mother’s big trick is that it turns alcohol into acetic acid to create vinegar. While it can give a bottle of vinegar a bit of a murky look, it’s excellent stuff. Many feel strands of Mother in vinegar are responsible for a myriad of health benefits. While we can’t say for sure, we know it tastes great — and surely, that’s gotta be good for you, right?