Patti and Rick MacMillan tossed around a few slogan ideas for their organic baked beans. “Far too good” was the frontrunner, but it was missing something: the word “toot.”
“It just had the ‘fart,’” Patti MacMillan said.
Now their slogan is “Far too tempting,” or, strung together, “Fartootempting.”
The MacMillans began producing organic baked beans at their farm in Hopkinton last fall. It seemed only natural that the traditionally gas-inducing dish be produced at a farm named Breakwind, MacMillan said. The MacMillans, who renamed the farm after purchasing it from Rick’s parents two years ago, had been running an organic farm stand outside their home and selling their produce at the Contoocook Farmers Market before trying their hand at the organic baked bean business. Their four varieties of organic baked beans are now available at the Tilton Winter Farmers Market every Saturday through March. The couple brought 70 quarts to a recent market to fill their four 10½-quart crocks.
“It’s hard to keep up with the demand,” MacMillan said. “We sell out every week.”
The four baked bean versions that made the final cut of testing among friends and family of the MacMillans are the Outstanding Original, a New England-style baked bean made with both Vermont and New Hampshire maple syrup; Soothing Summer Breeze, made with kombu seafood, which MacMillan said eliminates the gas; Fiery Texas Tornado, which boasts a smoky chipotle Southwestern flavor, and Jumpin’ Jalapeño, made with black beans, red and green peppers, onions, tomatoes, garlic and jalapeños, of course. “It’s a meal in itself,” MacMillan said. Pinto, Navy, Red Chili and Black Turtle beans are used in the dishes and are purchased from Granite State Natural Grocers and the Concord Cooperative Market because they do not grow well locally, she added. In the summer, produce grown at the farm will be used in the recipes. All of the beans are gluten- and dairy-free and vegan-friendly.
“They appeal to everyone,” MacMillan said, adding that she plans to create a sugar-free variety of baked beans over the summer to fulfill customer requests.
It seems Breakwind Farm organic baked beans are well-received not only because they are an alternative protein source but also because of the lengthy process it takes to make baked beans at home.
“The process takes hours and hours and hours,” Rick MacMillan said. The MacMillans soak their beans for eight hours before boiling them for two. The beans are then baked for another two hours after the ingredients have been added.
“If you do it right, it takes a day to make them,” MacMillan said. On nights before the Tilton Winter Farmers Market, the MacMillans, who both work full-time jobs, stay awake until nearly 1:30 a.m. preparing their beans. The beans are baked in a commercial kitchen, which Rick MacMillan said makes the process a little easier. They are served warm at the market, but the beans can be stored in a refrigerator for up to a week or be frozen.
The MacMillans have received many requests to sell and serve their beans at Granite State events, including the Hopkinton Fair, New Hampshire Fish & Game Expo and concerts at the Meadowbrook U.S. Cellular Pavilion, and they hope to have their products sold in deli-fresh sections at local markets. Their goal is to open a store of their own later this year.
And the jokes show no signs of stopping, MacMillan said.
“We had a customer who only wanted us to serve her 239 beans … she told us not to give her one more [because] it would be ‘two-farty,’” she said.