What we don't grow or pick ourselves we source from local farms in the Willamette Valley.
All of our pickled items are made using our own organic vinegar. Vegetables picked at their seasons best we capture and preserve the delicate flavor and crunch of each vegetable.
From our sticky jams to our lactic acid fermented vegetables we follow the oldest of methods while exploring new flavors.
Preserving old world traditions through our craft is the biggest reward for us as well as our customers.
All of our varieties of vinegar are fermented in the traditional orleans method. Secondary fermentation in French or American oak for a minimum of two months lend a robust depth of flavor.