RESTING IN THE CELLAR · LATE AUTUMN · 340 JARS
Smoked Tomato Sauce
Late-season plum tomatoes over apple and oak, reduced two days. Opens to the list first.
The Release Ledger
Batch announcements
Nothing here is made continuously. Each batch is counted, dated and closed when the last jar leaves the cellar.
RESTING IN THE CELLAR · FIRST COLD WEEK · 180 JARS
48-Hour Braised Heritage Short Rib
Held until the cellar drops below ten degrees. The braise is timed to the weather, not the calendar.
RELEASED · THIS SEASON · 260 JARS
Duck Confit
Legs cured in thyme salt overnight, rendered slowly in their own fat, rested six weeks.
Shop this batchRELEASED · THIS SEASON · 220 JARS
Smoked Wild Salmon
Cold-smoked over alder, sliced by hand, sealed the same afternoon.
Shop this batchCLOSED · HIGH SUMMER · 410 JARS
Summer Tomatoes
Picked at the top of the season and gone in nine days. Returns next summer.
CLOSED · RETURNS NEXT SEASON
CLOSED · SPRING · 300 JARS
Seasonal Preserve — Apricot
The first fruit of the year, set on a cold plate the way the founder was taught.
CLOSED · RETURNS NEXT SEASON
The Mailing List
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Every letter carries news, notes from the cellar, discounts, promotions, and word of the morning each new batch is sealed. Releases are counted and they do not last.
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