Canned Goods.
Confidence doesn’t always arrive with a bold entrance. Sometimes, it builds quietly, step by step, as we show up for ourselves day after day. It grows when we choose to try, even when we’re unsure of the outcome. Every time you take action despite self-doubt, you reinforce the belief that you’re capable. Confidence isn’t about having all the answers — it’s about trusting that you can figure it out along the way.
The key to making things happen isn’t waiting for the perfect moment; it’s starting with what you have, where you are. Big goals can feel overwhelming when viewed all at once, but momentum builds through small, consistent action. Whether you’re working toward a personal milestone or a professional dream, progress comes from showing up — not perfectly, but persistently. Action creates clarity, and over time, those steps forward add up to something real.
You don’t need to be fearless to reach your goals, you just need to be willing. Willing to try, willing to learn, and willing to believe that you’re capable of more than you know. The road may not always be smooth, but growth rarely is. What matters most is that you keep going, keep learning, and keep believing in the version of yourself you’re becoming.
In 2024 we grew so many cucumbers that the jars of pickles started stacking up and you can only eat so many pickles, so we needed another way to use them and tried making pickle relish; it’s nothing like the bland, syrupy sweet stuff from the grocery aisle—ours is bright and tangy with actual cucumber crunch, bold vinegar bite, bits of onion and pepper, and a salty-sour depth that wakes up sandwiches, salads, and grilled meats.
After we began selling our pickle relish, we began to have chow chow requested. So we began the journey of making our own and developed two recipes: one salty and tangy, the other mild — like bread-and-butter pickles but without being cloyingly sweet. Keep an eye out; we’re working on a hot variety as well!
Salty & Tangy Chow Chow
Bright, savory profile with a satisfying vinegary snap
Crispy chopped vegetables balanced by savory seasonings
Ideal on sandwiches, burgers, and with grilled meats
Pairs well with sharp cheeses and charcuterie
Mild Chow Chow (Bread-and-Butter Inspired)
Gentle, rounded sweetness kept in check so it never overwhelms
Soft, approachable flavor that complements rather than competes
Great on salads, potato dishes, and as a table condiment
Perfect for guests who prefer milder pickles
What’s next
A spicy chow chow is in development for those who like a kick
Small-batch seasonal runs and tasting notes will be announced soon
Want to try both? Tell us which style you prefer — salty & tangy or mild — and we’ll keep you posted when they’re available
We made a hot pepper marinade using habanero peppers — fiery heat tempered by tangy vinegar and a touch of sugar for balance. It’s bright, bold, and versatile: use it as a finishing glaze, a quick marinade, or a spicy sauce to liven up weeknight meals. Interested in recipes? We’ll share them with anyone who wants them.
Recipe ideas
Habanero Stir-Fry
Toss your protein (chicken, shrimp, or firm tofu) in the marinade for 10–20 minutes. Stir-fry with high-heat oil, garlic, bell peppers, and sliced onions. Finish with a splash more marinade and a squeeze of lime. Serve over steamed rice or noodles.
Fiery Veggie Bowl
Roast a mix of potatoes, cauliflower, and Brussels sprouts. Toss with the marinade after roasting and finish under the broiler for a minute to caramelize. Top with toasted seeds and fresh herbs.
Habanero BBQ Wings
Marinate wings for 2–6 hours, then bake or fry until crispy. Toss in warmed marinade mixed with a bit of butter to coat. Garnish with scallions and sesame seeds.
Storage and use tips
Start small: the habanero heat is potent — add the marinade a little at a time when mixing into dishes.
Balance: if a dish becomes too hot, add acidity (lime juice or vinegar) or sweetness (honey or sugar) to soften the burn.
Refrigerate after opening and use within a few weeks for best flavor.
Want the full recipes with ingredient amounts and step-by-step instructions? Tell us which dishes you’re interested in and we’ll send complete recipes.
