Stephanie Rostamie had never canned anything before in her life. So how did she end up canning 100 jars of chutney a week to sell at local farmers’ markets?
Rostamie’s Middle Eastern background meant trips every couple of summers to visit her grandparents there. She reveled in the time spent in lovingly grown and cared for gardens, with the animals they raised and savoring the beauty of the land and people.
She was especially struck by how family- and community-oriented life was and knew it was how she’d want to raise her own family someday. Now, as the mother of six, ages 2 to 14, she sought that life of simplicity and family togetherness. “We lived in Northern Virginia then, which is just too fast paced to raise a family,” Rostamie says. “I wanted to start a family business and incorporate the kids.”
Rostamie's grandparents in their garden.
In NOVA, they’d run a pet care business for 20 years. For a housewarming party that November, Rostamie wanted to make everything from scratch in that kitchen. The party’s standout was her version of an Afghan-styled green chutney that complemented the main course. “Since we were still looking for work, the kids suggested we make chutney together and sell it,” she says. “We were already homeschooling them, so it would mean teaching them the ways of the business world while doing something together.”
That winter, Rostamie put on her “mad scientist” hat and started learning both cold and hot process canning. The children were tasked with helping to come up with a business plan as part of their homeschooling curriculum, and were also very honest taste testers.
FeedME Chutney became a reality.
“Chutney is a condiment, very chunky, like salsa or jam, and ours has no artificial ingredients or preservatives,” she says. “The one that started it all, and one of our bestsellers we carry year-round, is our Mild Green Afghan Chutney, which is kind of like a chimichurri, but with a twist.”
The green chutney combines parsley, cilantro, jalapeño, garlic, vinegar and salt for a texture redolent of fresh herbs and a delicious complement to practically anything. It can be mixed with sour cream for tacos, with mayonnaise for dip or with yogurt to spice it up. “You can feel the texture and taste the freshness because it’s not over-pureed, processed or runny,” she says.
Sera Petras Photography
Stephanie Rostamie, the matriarch of FeedME Chutney.
Other varieties include a Tropical Pineapple and Jalapeño Chutney that boasts bright flavors with a touch of heat on the finish. It’s sensational over fish or chicken. Come fall, they produce two seasonal chutneys, one of fig and another using cranberries. “In our house, chutney goes on everything from eggs to chips to hotdogs instead of relish,” Rostamie says. “The kids don’t want meals without it.”
A key component of the FeedME ethos is sourcing ingredients locally. Over time, they’ve developed relationships with an array of Northern Neck farmers who notify them of what they have in the way of parsley, jalapeños, red bell peppers, cilantro, garlic, apples, blackberries, strawberries and figs. “We tell them, whatever you have, call us and we’ll come pick it up,” she says.
Being in glass keeps chutney fresh longer, so Rostamie insists on using fat glass jars that add to the chutney’s visual appeal. “Glass jars can be repurposed by putting spices or something in them, or using them for craft projects,” she says. “We don’t want to produce waste.”
Sera Petras Photography
FeedME Chutney crafts seasonal chutneys like fig, cranberry and blackberry, and even offers a line of organic spices.
FeedME Chutney can be found at local farmers’ markets including in Irvington, Heathsville and occasionally Deltaville, where the children’s responsibilities include explaining chutney to customers, selling, handling money and, occasionally, last-minute labeling. The best way to find out in which market you’ll find them is on their frequently updated Facebook page. Regular customers arrive early to ensure they get the chutney variety they want.
Because so many people asked about how to use and cook with chutney, the children started a show called “Seasoned Seeds,” which can be found on the FeedME Chutney YouTube channel. Their videos became so popular that they now produce them at a studio in Falls Church and have a regular slot on the local PBS station. “I wanted them to learn how to cook and my 14-year-old loves video editing, so the show incorporates many interests,” she says. “The station wants us to do more frequent shows, but I have to find more time.”
Sera Petras Photography
These days, Rostamie spends four days a week making chutney and two days traveling to Falls Church to set up and produce the shows. Because their chutney can be ordered online, the remaining time is devoted to shipping, delivery and farmers’ markets. “The kids want to open a restaurant, which would incorporate cooking, engineering, business, so many areas for them to develop,” she says. “I’d love to expand into a storefront/restaurant in the Northern Neck because we love this area. People are so friendly and supportive of a family business.”
One thing she knows for sure is that it’s all a learning game. From helping execute a business plan to processing and production, the children are regularly using math and people skills, making sales calls as well as marketing, editing and videography and, perhaps most important of all, learning time management. “They may not think they’re learning because they’re having fun, but they are,” Rostamie says. “Everything we do is hands-on.”
Market season runs April through December, allowing three months of downtime to prepare for the upcoming chutney season.
Already, the children are envisioning additional businesses they want to start. “I tell them if they want to do this and another business, they can,” Rostamie says. “They can do as many as they want as long as they give love to each one.”
Try FeedME Chutney's Afghani Pumpkin Borani recipe here.
Find FeedME Chutney on Facebook and Instagram, or visit feedmechutney.com.
Thank you to the new Montague Kitchen & Cookery School in Urbanna for hosting The Local Scoop team and FeedME Chutney for this location shoot.
