CHeRiTH VaLLeY

CHeRiTH VaLLeY gardens is a family owned and operated business located in Fort Worth, Texas. In 1986, Alan Werner was a principal in an independent oil company, which funded, drilled and operated gas and oil wells in West Texas . The stock market plunge of October 1987 precipitated the eventual collapse of the company. At that time Alan and his family began gardening in order to produce vegetables to feed the family. They prepared the soil, planted, watered, weeded, harvested and canned a garden's bounty for the year's consumption. After using their canned items as gifts, they were strongly encouraged to market their specialty products. All of the recipes for their product line have been developed from old as well as new family recipes. On May 8, 1993 , they officially produced the first CHeRiTH VaLLeY gardens product.

Their product line is varied and we have had the good fortune of sampling many of their offerings. Ultimately, we have featured a number of their products in several of our clubs. Here are a just a few of the stand outs:

• Mustard of the Month Club: if I had to estimate, we have featured over 50 different mustards from over thirty different companies. Of all of these, one has gotten the most favorable response from our customers. It is their Raspberry Wasabi Mustard. This is one you will always find in our refrigerator - I use it on everything, sandwiches, burgers, brats, as a pretzel dip - can't say enough about this mustard! (Note: you won't find this mustard on their website at this time, but you can order it from them via phone.)
• Pickle of the Month Club: they offer a nice variety of pickled veggies and we really enjoyed their pint size pickles that are made from their Grandmother's recipe. They have three sizes: pint, quart and half gallon. The two larger sizes are whole dills while the smaller pint size is sliced. This is the only size we have tried and they were gone in one sitting - slightly spicy, they are totally addictive!
• Salsa of the Month Club: they offer ten different salsas and we have sampled them all though we have not featured them yet. Why? Partly scheduling, but mostly because several of these salsas are just too unique for our customer base (we look for unique, but not so unique that some customers may be turned off). For instance - I love green olives whole, but not in my salsas. They have a Green Olive Salsa that I tried, but that was it - no way - not for me! We sampled their salsas at a group gathering several weeks ago. Top three: Mango Habanero, Raspberry Cilantro and Black Bean. Most unique: Green Olive, Roasted Pepper, Garlic, Mango Lime.
• Jelly of the Month Club: Last month we featured two of their jellies: their Mimosa Jelly is made with orange juice, oranges and champagne and their Margarita Jelly is made with fresh limes, tequila and all!
• We have also featured their products for our Olive of the Month Club and our BBQ Sauce of the Month Club.