Individual Add-Ons
One-tap upgrades for your box
Fermented Hot Sauce
Lacto-fermented jalapeño & roasted garlic. Made in 12-jar batches — this season's batch is nearly gone.
Sourdough Starter Kit
Our 4-year-old "Clover" starter, a hand-written feeding schedule, and a crock to call your own.
Smoked Applewood Salt
Cold-smoked over our own apple prunings. Finish your eggs, your steak, your roasted beets.
The Autumn Cellar
Complete Collection
All 11 items hand-packed in a wax-sealed wooden crate with a handwritten card from the farm. Includes everything from smoked walnut honey to heritage pork rillettes — the full story of our October harvest.
Premium Upgrades
Experiences & shares
Hands-On Experience
Fermentation Workshop
A 3-hour Saturday morning with our head fermenter. You'll leave with two crocks, a kimchi you made, and techniques that last a lifetime. November 9th, 9am–noon.
Hands-On Experience
Fermentation Workshop
A 3-hour Saturday morning with our head fermenter. You'll leave with two crocks, a kimchi you made, and techniques that last a lifetime. November 9th, 9am–noon.
Seasonal Protein Share
Heritage Pork Share
10 lbs of pasture-raised Berkshire pork — chops, shoulder, belly, and house-made sausage links. Butchered November 1st. Fits in a standard chest freezer.
Seasonal Protein Share
Heritage Pork Share
10 lbs of pasture-raised Berkshire pork — chops, shoulder, belly, and house-made sausage links. Butchered November 1st. Fits in a standard chest freezer.
Send the Farm
Curated Gift Box
You choose 5 items from the Autumn Cellar and we pack them in a hand-stamped wooden crate with a personalized card. Ships anywhere in the US.
Send the Farm
Curated Gift Box
You choose 5 items from the Autumn Cellar and we pack them in a hand-stamped wooden crate with a personalized card. Ships anywhere in the US.
Thirty acres of chosen family
We started Harvest in 2019 with a half-acre plot and a shared conviction that good food is a form of radical care. Rainbow chard and heirloom tomatoes grow in the same soil as community here — every jar sealed, every egg packed, every workshop taught is an act of pride in both senses of the word.
"The October preserve collection arrived and I cried. Actual tears. The smoked walnut honey alone is worth every penny — I've never tasted anything that felt so much like someone's love language."
Priya Nair
Portland, OR · CSA subscriber since 2021
"I did the fermentation workshop in September and left with two crocks of kimchi and a completely different relationship to food. These people are the real thing."
Marcus Delacroix
Seattle, WA · Workshop alumnus