Made fromhere.
Where wild things get remembered.
Grown in nine beds. Cooked over fire. Sold three steps from where it was made.
What We Make.
Provisions and remedies from the homestead. Small batches, made in season. When it's gone, it's gone until the season comes back around.
Remedies the apothecary counter
Cold Process Soap
Made from scratch. Not melt-and-pour, not outsourced. Six weeks on the rack before a bar leaves the shop — that's when the lather sets and the bar goes hard.
Shop SoapSalves & Balms
Beeswax, plant oils, pine resin gathered here. Tins built for hands that work outside — garden season through the split-knuckle months.
Shop SalvesProvisions the smokehouse counter
Fire-Roasted Salsa
Peppers, tomatoes, and tomatillos charred over wood, then cut by hand. Refrigerated, never canned. Made the week you get it.
Shop SalsaSmall Batch Granola
Rolled oats, pecans, real maple. Pressed hard, baked low, broken by hand. No binders, no fillers, one pan at a time.
Shop GranolaSalts & Rubs
Flake salt cold-smoked over hardwood. Rubs built the way a chef builds them — for the meat, not the label.
Shop the TinsHot Sauce
Chiles charred over wood, dried chiles toasted, onions taken all the way to amber. Bottled cold, sold cold.
Shop SauceFrom the Ground Up.
Four steps. None of them fast.
Nine beds on our property in Nampa. Peppers, tomatoes, tomatillos, herbs. What we can't grow comes from Treasure Valley growers we know by name.
Peppers blistered black on the grate. Salt cold-smoked over hardwood. Not a flavoring added at the end — the fire is the first step, not the last.
Soap cures six weeks on the rack. Granola cools untouched an hour before it's broken. The old way takes longer. It's chemistry, not nostalgia.
When the season ends, the batch ends. No substitutions. No off-season run of something that only grows in August.
One Run.
Then It's Gone.
Each batch is one run. When it sells it's done until the season comes back around. Get on the list and you hear first — before it goes live, before it sells out.
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