Vegetables,
Elevated.
Heirloom produce fermented, cured, and charred with the patience of a dry-aged cellar. For the grocers, chefs, and home cooks who read ingredient lists like poetry.
The Pantry
Macro photography so close you see the crystallized salt on a fermented pepper. Hover each card to reveal its origin.
Fermented Calabrian Pepper
Whole peppers, 18-month brine, crystallized sea salt finish
Fermented Calabrian Pepper
Every batch is numbered and traceable from soil to shelf.
Charred Beet Conserva
Wood-fired heirloom beets, cold-pressed olive oil, thyme
Charred Beet Conserva
Every batch is numbered and traceable from soil to shelf.
Green Harissa
Tomatillo, serrano, preserved lemon, smoked coriander
Green Harissa
Every batch is numbered and traceable from soil to shelf.
Smoked Cashew Cheese
Cold-smoked, aged 6 weeks, rubbed with ash and herbs
Smoked Cashew Cheese
Every batch is numbered and traceable from soil to shelf.
Pomegranate Molasses
Reduced 12 hours, no added sugar, sour-sweet finish
Pomegranate Molasses
Every batch is numbered and traceable from soil to shelf.
Feel the Grain
Ingredients rendered as tactile descriptors. Cross-sections showing layers, grain, and the evidence of process.
Stone-Milled Pepper Paste
Whole dried peppers ground on a granite wheel. The friction is intentional — it releases oils that a blade would burn.
Slow-Roasted Tomato Confit
Eight hours at 225°F. The sugars concentrate until the flesh becomes almost translucent — silk with acidity.
Cultured Cashew Butter
A 72-hour culture gives this butter a tang that dairy can't fake. The texture is dense, spreadable, alive.
Hand-Packed Anchovy-Less Capers
Nasturtium buds brined for six weeks. The closest thing to a caper that never touched the sea.
Follow the Scent
Pairing suggestions written as scent trails. From first note to finish — the flavor architecture of each product.
"I use it where I used to reach for bottarga — it has that same mineral weight."
— Nadia Osei-Bonsu, Verdant, Portland
"It's the first green sauce I've found that holds up against heat without losing its brightness."
— Marcus Bellamy, Root & Stem, Chicago
"My wholesale customers ask for it by name. Nothing else on the shelf has that ash-rind complexity."
— Priya Chandrasekaran, The Larder, Brooklyn
Every ingredient
has an address.
Linden Farm
Hudson Valley, NY
Heirloom beets, turnips, celeriac
Stonewall Farm
Keene, NH
Tomatillos, serranos, summer peppers
Knoll Farm
Fayston, VT
Pomegranates, quinces, elderflower
Capanno via North Fork
Long Island, NY
Calabrian varieties, specialty chiles
Blue Ox Farm
Exeter, RI
Nasturtiums, capers, edible flowers
Cultivar Kitchen
Brooklyn, NY
Fermentation, curing, smoking lab