about
our story
“We lived a summer on a family fjord farm in Norway; tending to the garden, milking the cow and making food. Within this pristine and remote mountain environment we were introduced to serious food preservation. This experience brought us to a place and time when if you wanted to eat the fruits of the short summer year round, then you needed to preserve them for the long winter.
Shortly thereafter, we found ourselves farming along the central coast of California, where the fruits of summer have a much longer season and the art of food preservation has nearly faded into a distant memory of dear grandma’s homestead. We were surrounded by beautiful organic farms with abundant harvests and began to practice the skills we learned in Norway.
Up sprouted a business we called “Fearless Pickles”, our first line of five different pickled vegetables. We soon outgrew this name as we began exploring and expanding our line into heirloom tomatoes and other preserves beyond pickles. Being surrounded by such beautiful organic fruits and vegetable, was our inspiration.”
We are committed to our working relationships with our local, organic community. We certainly enjoy cruising around the countryside picking up produce from our circle of farmer friends and diving into the kitchen with our canning pots! We have developed simple recipes and techniques so the good life of the central coast of California can be tasted in each bite! A celebration of the simple life each time a jar is opened!”
press
“Savor luscious sweet-tart plums through fall–or beyond–with these spice-infused preserves...”
October 2020
“a user friendly guide to jams, preserves, and marmalades.”
March 2020
"The sheer amount of the information in this book is astounding: Author Jordan Champagne breaks down the seasonality and uses of 28 different kinds of fruit—and provides tips on buying and storing. While jams and marmalades make up a big portion of the book, don’t flip past the shrubs: These are the key to refreshingly tangy zero-proof drinks come summer."
May 2020
“It Starts with Fruit will quell all of your fears about canning and inspire you to preserve everything you see at the farmers’ market.”
2020
“New cookbook ‘It Starts with Fruit’ is what you need to make the most of Texas’ strawberries with jams, jellies and more.”
April 2020
"Cofounder/author Jordan Champagne learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. A freethinker who follows her own path and questions the status quo, she also challenged traditional preservation methods, developing techniques that are less complicated, fun rather than stressful, and more flavorful, with less sugar than many traditional methods.”
2020
