Artisan Profile: Jamie Kim of Jamie's Farm
Jamie Kim of Jamie's Farm has long loved feeding people.
Starting in high school, Jamie began exploring in the kitchen, making everything from scratch sourdoughs to homemade yogurts. But it was granola, a personal favorite snack, that led her to her current passion, and the unique and delicious treat produced by her company, Jamie's Farm.
“I began by experimenting with unexpected flavors like rosemary, curry, or clementines,” says Jamie. “I loved the sort of doubt I’d receive initially from my friends, but then they’d try it, and be surprised and delighted.”
Jamie’s high school experience working in a three-star Michelin restaurant introduced her to a world of flavors and cooking techniques that she felt called to share with others, via the humble pantry staple and healthful snack of granola.
“Granola became this perfect blank canvas for me—a simple blend of oats, nuts, and seeds, baked with some sort of fat and sweetener to meld all the flavors together,” she says.
Jamie is also passionate about connecting with her community and supporting other artisans and farmers. Located in upstate New York, Jamie finds it exciting and empowering to use local ingredients to enrich her granola, like grass-fed ghee from nearby farms, and honey from neighboring beekeepers.
And Jamie's Farm granola is anything but ordinary, with varieties of sharp savory flavors as well as sweet, like the Rosemary with Zante Currants, or Sweet Potato with Ginger and Cinnamon. As a true granola aficionado, Jamie has some great suggestions on how to enjoy it in many ways.
“I love keeping it as simple as possible by focusing on the quality of the ingredients and the balance of flavors. I enjoy a nice, thick plain yogurt with a drizzle of fruity extra virgin olive oil, local honey, flakey sea salt, and granola on top. The earthiness of the olive oil and the contrast of the salt makes all the other ingredients pop, but also prevents it from feeling too sweet.”
If you’re interested in a more outside-the-box variation, Jamie offers, “I also love using one of the granolas in a hearty grain bowl with plenty of roasted root vegetables, arugula, pickled onions, and a runny egg. I think dishes really need to have that proper balance of sweetness, saltiness, acidity, and fat. And adding a bit of granola for crunch and flavor makes it texturally all the more interesting!”
“Granola became this perfect blank canvas for me—a simple blend of oats, nuts, and seeds, baked with some sort of fat and sweetener to meld all the flavors together."