The Summer’s End Box
Ten things from named producers along the Mediterranean, each one tasted before it earned a place in the box.
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The staples a good kitchen runs on.
Late summer, leaning into fall. Everything here comes from a named producer along the Mediterranean. Olive oil pressed from a single grove. Pasta from durum wheat, grown and milled the slow way. Tomatoes picked ripe and passed into a smooth purée. Honey, salt, rice, the small things worth the wait.
Ten things in all, the whole table, listed below. Every one of them was tasted before it earned a spot. We think you’ll like what you find.
- 1. Sicilian EVOO, 2025 harvest, pressed from a single grove
- 2. Pasta from durum wheat, grown & milled the slow way
- 3. Stone-ground semolina flour from Lombardy
- 4. Fleur de sel, raked by hand off a Brittany marsh
- 5. Balsamic of Modena from a family estate, five years in the barrel
- 6. Wildflower honey from two women and their bees in Tuscany
- 7. A legume soup from three generations on an Umbrian plateau
- 8. Carnaroli rice from flooded fields farmed for centuries
- 9. Sicilian tomato concentrate, summer in a jar, made by hand
- 10. San Marzano tomatoes, picked ripe & pressed into a passata
And a surprise gift, from my kitchen to yours.
The Almanac, No. 1.
Numbered, never reissued, yours if you order before the window closes. A booklet you keep on the counter long after the box is empty. A recipe you make by hand, notes from the garden, a handful of things worth talking about at the table, the producers in their own words. You’ll see it when you open the box. That’s the point.
The box gets eaten. The Almanac stays.
Get the letter instead.
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