Provisions

Fire-roasted salsa, Idaho hot sauce, small batch granola, and smoked salts and rubs — cooked over wood in a Nampa kitchen by a chef who spent twenty-five years behind a line. Peppers and tomatoes come off nine raised beds on the property. Salt is cold-smoked over hardwood. Nothing here is shelf-stable filler. When the season ends, the batch ends. Local pickup in the Treasure Valley.

Showing 1–9 of 13 results

Arco Ash — Chipotle Smoked Salt
Arco sits at the mouth of Craters of the Moon, a lava field so black and broken the astronauts trained on it. It's also the first town on earth ever lit by atomic power — 1955, for about an hour. Strange little place. Good name for a salt. Black lava, black tin: the smoked salt base with chipotle and smoked paprika worked through it. It bites, it doesn't burn. This is the one that lives by the stove and goes on eggs, potatoes, corn, and anything that came off a grill. Local pickup in the Treasure Valley.
Camas Honey Oats — Small Batch Honey Granola
Camas was food before it was a place name — the blue-flowered bulb that fed people on that prairie for centuries before anyone planted an oat there. The prairie kept the name when it went to grain. Honey and oats felt right for it. Same base as the maple, built on honey instead — and honey browns faster, so this one comes out a shade darker and a little deeper. Cinnamon in the dry mix. Pecans, pepitas, chia. Same method: pressed flat, baked low, cooled an hour untouched, broken by hand. Local pickup in the Treasure Valley.
Everything Ember — Smoked Everything Bagel Seasoning
The one name on this shelf that isn't on a map. An ember is what's left when the fire's done showing off — still hot, still working. That's this tin. The sesame seeds go on the screen right next to the salt and take smoke for a couple of hours. Then garlic flakes, onion flakes, poppy seed, and the cold-smoked flake salt over the top. It's the everything seasoning you already use, except it came off a fire. Eggs, avocado, bread, cottage cheese, whatever's in front of you. Cheapest thing on the shelf. First one gone at every table. Local pickup in the Treasure Valley.
$9.00
Galena Maple Clusters — Small Batch Granola
From the overlook at Galena Summit you can see the headwaters of the Salmon — the exact place the River of No Return starts as a creek you could step over. This is the headwaters of our granola: the first recipe, the one the others run from. Rolled oats, pecans, pepitas, chia, folded through warm coconut oil and real maple until every oat is coated. Pressed into the pan hard — harder than feels right — and baked low without stirring. It comes out as one sheet, cools an hour untouched, and gets broken by hand. That's where the clusters come from. No egg white, no binders. One pan at a time. Local pickup in the Treasure Valley.
Juniper & Pine — Wild Game Finishing Salt
Junipers grow where nothing else will — straight out of the rock in the Owyhee canyons, hundreds of years old and shaped entirely by wind. Tough company. Wild game keeps the same company, which is why the two belong together. Toasted juniper berries crushed coarse, dried orange zest, cracked black pepper, all on the smoked salt base. The juniper and smoke are what elk and venison want; the orange keeps it from going heavy. Elk, venison, pork, duck. Rim a glass with it and see what happens. This one's the brand in a tin — it's in the name on the door. Local pickup in the Treasure Valley.
Owyhee Amber — Grilled Pineapple Salsa
The Owyhees are the empty quarter — high desert canyons south of the Snake where the light goes amber about an hour before dark and the whole country looks like it's smoldering. That's the color of this jar, and roughly the idea. Pineapple grilled in planks until it's deeply marked and half-caramelized. Poblanos blistered black in the flame, then peeled — what's underneath is sweet and grassy and nothing like a raw pepper. Ancho and morita minced through it; the morita is the spine, smoky and fruity with real heat behind it. Sweet meets smoke. The one people don't expect and then come back for. Refrigerated, never canned. Local pickup in the Treasure Valley.
Owyhee Dust — Green Chile Vegetable Seasoning
Drive a dirt road in the Owyhees in August and the dust follows you for a mile — fine as flour, the color of the whole country out there. The name isn't a metaphor. This is the vegetable tin: Hatch-style green chile, garlic, toasted cumin, Mexican oregano, and a lime salt we make ourselves — lime zest dried until it snaps, then ground with the smoked salt base. Moderate heat, so it goes on freely instead of carefully. Roasted potatoes, grilled corn, squash, popcorn. Local pickup in the Treasure Valley.
Sawtooth Cold Smoke — Cold-Smoked Flake Salt
Stand anywhere in central Idaho in August and you can smell woodsmoke drifting off the Sawtooths from fires two valleys away. The range and the smoke go together. So does this tin. Flake salt, spread on a screen, held under 90 degrees over hardwood for six hours. That's the whole product — no smoke flavoring, no liquid smoke, no shortcut. Just salt sitting in smoke long enough to take it. It comes out the color of weak coffee and rests a full day before the tin, because the smoke needs to settle in. This is the flagship, and it's the base of everything else on this shelf. Finish anything with it. Local pickup in the Treasure Valley.
Selway Char — Coffee Rub for Beef & Elk
The Selway-Bitterroot is some of the biggest roadless country left in the lower forty-eight. If you take an elk in there, you're packing it out on your back, and you'll want to have meant it. This rub is for meat like that. Dark roast ground to rub texture — not espresso dust, which turns bitter — with ancho, natural cocoa, toasted cumin, and smoked salt. Coffee and cocoa build a crust on a hot sear that nothing else builds. It wants fat and it wants fire. Beef and elk. Not chicken. Local pickup in the Treasure Valley.