Culinary Connections: Bear Pond Farm taps McFadden Farm to expand organic herb production

Glastonbury, CT — March 18, 2010 — Premium pesto maker Bear Pond Farm announces an alliance with vineyard and herb producer McFadden Farm of Potter Valley, CA to plant and process its signature specialty herbs. The agreement welcomes 2,000 certified organic nursery plants propagated at Bear Pond Farm's Connecticut greenhouse, and at Richters Herbs, Ontario, Canada, to the fertile fields of Mendocino County.

"We're privileged to join hands with Guinness McFadden at his exceptional facility to support our supply of mintucha oregano, kaliteri oregano and other specialty herbs—key ingredients in our herb-dense sauces," says Craig Colvin, partner in Bear Pond Farm.

Bear Pond Farm sheep's milk cheese pestos debuted in 2001 as small-batch, farm-produced novelties. "Discovered" by the Dining In section of The New York Times, at the New York City Green Market, the sauces soon went into commercial production, retailing at such specialty icons as Dean & Deluca and Savenor's, Boston. Bear Pond Farm now produces 24 tons of six varieties of pesto sauces annually.

About Bear Pond Farm
Bear Pond Farm specialty pestos—and new "Kiss the Dip" natural cheddar quesos and yogurt dips—can be found at leading specialty and natural retailers. Bear Pond Farm is certified organic by Bay State Organic Certifiers.

About McFadden Farm
McFadden Farm's 26 varieties of culinary herbs, in glass shaker jars, are available at mcfaddenfarm.com. McFadden Farm is a member of the California Certified Organic Farmers.