The Boil List
Small batches. Seasonal drops. Wild and cultivated flavours.
After the success (and quick sell-out) of The Orange Corners Boil maple syrup run, we’re ready to share more tastes from our property and the surrounding fields and forests.
Introducing The Boil List — a series of limited, small-batch releases of preserves, jellies, and ferments made from wild and cultivated flavours of our strolling-distance landscape. Some ingredients are foraged from hedgerows and fencelines. Some come from our own gardens and groves. All are handcrafted in tiny batches with care and intention.
The Boil List isn’t just about what’s in the jar — it’s about how it got there. It’s a way to reconnect with the rhythms of growing, gathering, preserving, and sharing. A way to explore food sourcing, reduce waste, and reimagine what we consider local, seasonal flavour.
For sustainability. For food security. For the joy of culinary heritage. And for the extraordinary taste.
Expect bold flavours. Seasonal availability. And a bit of a scramble to get your hands on a jar.
Past and upcoming releases may include:
• Front Forty Black Currant Jam – rich, bold, and tart
• Sumac Jelly – a citrusy zing from the hedgerow
• Wild Grape Jelly – sweet, earthy, and foraged
• Elderberry Jelly – deep, complex, and darkly fruity
• Hot Sauces and Ferments – when the peppers and ideas align
How it works:
• New releases are announced to Boil List members first — by email or DM on our socials
• Public launch follows 5 days later (if any are still available)
• Limited quantities only — sometimes as few as 10 jars per batch
Want in?
Send a quick message to join The Boil List. You’ll get word of each release first — and maybe even a heads-up on what’s bubbling up next.
The Orange Corners Boil Maple Syrup
All the sweetness I would expect, yet a whisper of the open boil smoke. Viscosity is the right level. It flows but doesn’t flood. 10/10. Would buy it again!”
While we have been producing maple syrup for 5 years, 2025 marked our first year of micro-scale sales to the public. An even dozen litres sold out in just a few hours, with absolutely no advance notice. We expect sales of other products, with similar limited availability to also sell out quickly.
“I love it. A smokiness that doesn’t overwhelm but that makes it distinct even from what we get from other locals.“
(fermented jalapeno) hot sauces.
The Boil List
Small batches. Seasonal drops. Wild and cultivated flavours.
After the success (and quick sell-out) of The Orange Corners Boil maple syrup run, we’re ready to share more tastes from our property and the surrounding fields and forests.
Introducing The Boil List — a series of limited, small-batch releases of preserves, jellies, and ferments made from wild and cultivated flavours of our strolling-distance landscape. Some ingredients are foraged from hedgerows and fencelines. Some come from our own gardens and groves. All are handcrafted in tiny batches with care and intention.
The Boil List isn’t just about what’s in the jar — it’s about how it got there. It’s a way to reconnect with the rhythms of growing, gathering, preserving, and sharing. A way to explore food sourcing, reduce waste, and reimagine what we consider local, seasonal flavour.
For sustainability. For food security. For the joy of culinary heritage. And for the extraordinary taste.
Expect bold flavours. Seasonal availability. And a bit of a scramble to get your hands on a jar.
Past and upcoming releases may include:
• Front Forty Black Currant Jam – rich, bold, and tart
• Sumac Jelly – a citrusy zing from the hedgerow
• Wild Grape Jelly – sweet, earthy, and foraged
• Elderberry Jelly – deep, complex, and darkly fruity
• Hot Sauces and Ferments – when the peppers and ideas align
How it works:
• New releases are announced to Boil List members first — by email or DM on our socials
• Public launch follows 5 days later (if any are still available)
• Limited quantities only — sometimes as few as 10 jars per batch
Want in?
Send a quick message to join The Boil List. You’ll get word of each release first — and maybe even a heads-up on what’s bubbling up next.
2025 Product Drop Calendar (Subject to nature’s schedule — timing may shift slightly depending on harvest conditions)
| Product | Estimated Drop Date | Quantity | Notes |
|---|---|---|---|
| Maple Syrup | Early April | ~15L | Traditional small-batch, wood-fired boil |
| Currant Jelly | Early July | ~15–20 250ml jars | Tart, bright, and jewel-toned |
| Elderberry Jelly | Mid-August | ~15–20 250ml jars | Earthy and bold; great for cold season |
| Sumac Jelly | Early August | ~15–20 250ml jars | Tart, tangy, and vibrant |
| Wild Grape Jelly | Early September | ~15–20 jars 250ml jars | Foraged from local hedgerows |
| Hot Sauce OC Fire (fermented cayenne) OC Ember (fermented jalapeno) | Late October | ~15–20 125ml jars | Fermented and fiery; Louisiana style |
How It Works
Pre-Launch Teasers: A week or two before a release, we’ll share harvesting and cooking updates on our social media and newsletter. Get a peek behind the scenes.
Countdown: 3 to 5 days out, we’ll announce the exact day and time of the release. Quantities will be listed the morning of drop day.
Drop Day: At the announced time, the batch goes live. Order through our website, pay by e-transfer or at pickup, and claim your jars before they disappear.
Be the First to Know Sign up for our [Seasonal Drops List] to get early access and reminders ahead of each release.