Stock Up for the Season!

The one that started it all. Crisp Kirby cucumbers packed with fresh garlic, dill seed, black peppercorn, and red pepperflakes in a clean apple cider vinegar brine. Bold, tangy, with just enough heat to keep things interesting.

Pairs with: charcuterie boards, burgers, Bloody Marys, or straight from the jar.

Sweet heat in every spoonful. Red peppers and jalapenos — seeds and all from almost all  — blended with white vinegar and apple juice, then set with pectin into a glossy, ruby jelly. The jalapeno seeds make all the difference.

Pairs with: cream cheese and crackers, grilled pork, brie, or spooned over vanilla ice cream.

A New Hampshire original. Dr. Pepper soda deep-cooked with ketchup, tomato paste, brown sugar, and a full rack of warm spices into a rich, smoky sauce that doesn't taste like anything you've had before. Complex, slightly sweet, slow on the heat.

Pairs with: ribs, pulled pork, grilled chicken, dipping sauce for fries.

The sweet-tangy pickle that belongs on everything. Kirby cucumbers salted down with onion for a guaranteed crunch, then packed with spice before covering in a golden brine sweetened with sugar and brightened with turmeric. Classic bread-and-butter in the flavor register, but with the Yes We Can! spice thread in every bite. Best after two to four weeks in the jar — if you can wait that long.

Pairs with sharp cheddar, pulled pork, or a grilled cheese. Couple with Whole Grain Mustard and Dr. Pepper 

No clever name. No gimmick. Just a DIY Sour Pickle Kit where you add the vinegar, water, and Kirby cucumbers. Kit includes the jar, spice blend, and instructions. Use the jar itself to measure your vinegar and water, shake in the spice pack, load it up with cucumbers, and into the fridge it goes 12-24 hours. The best damn sour pickles you've made in your own kitchen, no barrel, no fermentation clock to babysit, no boiling water bath in sight. 

Pairs with a deli sandwich and Yes We Can! Mustard

Everything you love about my garlic dill pickle, rebuilt around a carrot. Same ACV brine, same garlic and dill seed and peppercorn aromatics — with Durham, New Hampshire honey added for a sweet-heat balance that makes these completely addictive. Brined as chips so the texture stays satisfying.

Pairs with: charcuterie, grain bowls, Bloody Marys, tacos, or anywhere you'd add a pickle.

A bright, herby blend that enhances delicate fish without overpowering it. Bright, dill-forward, lemon-citrus profile built for the fish that deserves better than bottled seasoning.

Pairs with: Salmon, cod, tilapia, and halibut. A great choice for pan-searing, baking, or grilling.  Flavors echo the Yes We Can! Garlic Dill Pickle - creating a seamless flavor story from the pan to the table.

A bold, smoky Texas-style rub built for low-and-slow brisket. Coarse black pepper and sea salt anchor the blend, with smoked paprika, garlic, and a touch of cayenne rounding out the bark.  At the glaze stage, a brush of Dr. Pepper BBQ Sauce in the final hour builds a lacquered, sweet-smoke finish that makes the bark sing.

Pairs with: beef brisket, short ribs, smoked tri-tip.  Use Yes We Can!  Spiced Whole Grain Mustard as the binder before the rub to lock the crust with a quiet depth.  Yes We Can

A warm, aromatic five-spice blend built for duck — hearkening a hunting lodge fireplace that tastes like it too. Earthy, fragrant, and complex without being fussy.

Pairs with: whole roasted duck, duck breast, game birds, and pork tenderloin. Apply as a dry rub 24 hours ahead for best results. Brush Yes We Can! Hot Pepper Spread over the skin in the final minutes of roasting for a glossy, sweet-heat lacquer beautifully played against the five-spice depth. 

A sweet, smoky rub engineered to echo the cherry, vanilla, and caramel notes already living inside Yes We Can! Dr. Pepper BBQ Sauce —  every layer of the cook speaks the same language. Brown sugar and smoked paprika anchor the sweetness.  Cook low and slow, then finish over direct heat for a lacquered, caramelized crust that holds its edge.

Pairs with: ribs, pork shoulder, chicken thighs, burgers.  The Yes We Can! Spiced Whole Grain mustard is the perfect binder on chicken and pork before the rub

A bright, tropical rub with citrus and mango notes that caramelize into a burnished, sun-kissed crust. Bold enough to carry the whole bird, delicate enough to let the natural flavor shine through.

Pairs with: chicken thighs, drumsticks, or spatchcocked whole chicken — the ultimate poultry rub. The seasonal Yes We Can! Pineapple and Apple Chutney makes a bright, fruit-forward side that echoes the rub's tropical notes. 

An Egyptian-inspired nut and spice blend designed as a mezze centerpiece — not just a spice coating. Warm, aromatic, and layered with depth, it finds its natural home alongside Yes We Can! Pickled Hot Honey Carrots, the seasonal Sweet Heat Carrot Jam, and core line Hot Pepper Jelly.

Pairs with: charcuterie and mezze boards. Place Yes We Can! Pickled Hot Honey Carrots at the center — their sweet heat echoes the spice blend and anchors the spread. Stir a dash of the blend into good olive oil .

Après is what happens when the day is over and the pot's already on. Juniper-forward and built for the long, slow stuff — pot roast, braises, anything that rewards patience. This is a crock-pot blend through and through: dump it in, walk away, come back to dinner. Available for a limited time - this is the backbone of the Fireside Kit you can find at Apple Harvest Day.

Pairs with anything you can put in a crockpot, stew, ribs for braising, compound butter

Lemon zest up front. Thyme and rosemary carrying the middle. A whisper of lavender lifting the whole thing without ever announcing itself. This is the herb garden in Provence, jarred — pale, fragrant, and built for one job: making a good bird taste like it grew up somewhere with a view.

Pairs with: chicken, pasta, roast fingerling potatoes, shellfish, Yes We Can! Garlic Dill Pickles.

Cinnamon is the backbone — with Cardamom and clove building the aromatic complexity. Named for John's family name. The Dutch cookie spice — for John, for the part-Dutch heritage in his line, and for every December when the kitchen smells like speculaas. Warm, baking-forward, holiday-coded. Anise seed adds the faintly licorice note that makes speculaas distinctive with a slight peppery kick at the end.

Pairs with: Hot Pepper Spread, seasonal Apple Bourbon Jam and Fig Balsamic Jam. 

 Milagro is the Spanish word for miracle. This blend honors the night and the country that delivered my husband John to us, surviving a car crash in the Spanish Mountainside. Sweet-paprika-driven with saffron, rosemary, and lemon-zest brightness. Mediterranean Spanish, particularly Andalusian. Milagro is sunny, sweet, and carries saffron as its signature note.

Pairs with: Spiced Whole Grain Mustard, Gary's Fresh Catch. Perfect for bread and oil or the backbone of Paella.

For the neighbor who shows up every week- Gary. My parent's neighbor who every week shares his lobster catch. Steady and generous- he's the person who quietly makes a community work. Built around tarragon — the classic French herb defining lobster cookery.

Pairs with: Garlic Dill Pickles, Spiced Whole Grain Mustard, Hot Pepper Spread, Lobster Roll Mayo, Steamed Shellfish, Chowder, Salmon Glazes

Named for the Polish word for grandmother. Marjoram-forward, gentle warmth, herbal backbone — the seasoning behind kielbasa, bigos, pierogi filling, and roast pork. Every Polish kitchen has a version of this blend. This one is mine.

Pairs with: pork, kielbasa, spiced grain mustard, garlic dill, pickles and seasonal apple bourbon jam

Every family has a person the whole house orbited around. Mine was my grandfather — Vovó. This blend is my way of putting him back in the kitchen. It's built for the slow, garlicky, coastal cooking he loved, the kind that makes a small apartment smell like Madeira. Rub it into fish, stir it into a dip, let it sit on something simmering for a while

Pairs with: fish, shrimp, garlic dill pickles, pork and chicken.

Don't let the name scare you off — this one's a slow burn, not a dare. 3 Scorpios opens soft and finishes with real heat, the kind that sneaks up a beat after the bite. Built for tacos, chili, roasted vegetables, anything that could use a little smoke and a little sting. And, it's a little tip of the hat to the 3 November Birthdays in the house.

Pairs with: salsa, tortila, pork, steak and anything that can use a little heat.

Mulled Over is fall in a jar — the retail Shelf Kit comes with everything you need to turn a bottle of wine into something a little more special: a tea-filter sachet, a cork float, a cinnamon stick, and a recipe card to walk you through it. No measuring, no guesswork. Just add wine or cider.

This isn't a straight retelling of just another dried herb jar— there's a warm, mustardy twist tucked in. Think of it as a quiet nod to mostarda di Cremona, the Lombard tradition of fruit candied in a mustard-spiked syrup — reinterpreted here, dry, in a spice tin. Fennel carries it through, sage grounds it, and that mustard note shows up as a warm, faint bite rather than anything sharp.

Pairs with sausage, olive oil, bread and cheese, or make your own pizza.