Infused honeys, jellies, sea salts, pickled garlic and mushrooms, and small-batch vinegars — what the Northeast Kingdom actually grows.
Garden lavender, slow-infused into raw honey.
Golden and low, a quiet infusion.
Floral and soft, a spoonful of summer.
Vanilla pod, chamomile, and honey set to a spread.
Orchard apple and a hibiscus bloom of color.
Anise warmth over orchard apple.
Elderflower and the first strawberries.
Early-summer scapes, dried and salted.
The bigger jar for the people who cook.
Was $12. Dill, garlic, and the briny note.
Was $12. Warm curry over toasted coconut.
The short spring harvest, brined.
Whole cloves, a clean brine.
Garlic, gochujang heat, and sweet.
The classic, soy-seasoned and light.
Cultivated shiitakes, brined and savory.
Shiitake, gochujang, and a slow burn.
Slow-infused, allium-deep.
Gluten-free, darker, and richer.
Spring ramps, fermented into a green sauce.
Pine, fermented, for a clean house.
Hull-fermented, deep and brown.
