Boise, Idaho • Est. 2025

Longsummer

Fine Foods

Extend the season with chef-crafted fermented foods — bold flavor meets traditional craft.

Discover

Our Story

Transforming seasonal farm produce into gut-friendly pantry staples.

Longsummer Fine Foods was born from a simple belief: the best flavors come from the best ingredients, prepared with care and time. We partner with local Treasure Valley farms to capture peak-season produce and transform it through the ancient art of fermentation — creating foods that are as good for your gut as they are on your plate.

Chef-Driven

Every recipe is developed by a classically trained chef with 20 years of fine dining and farm-to-table experience.

Locally Sourced

We partner with four Treasure Valley farms to source the freshest seasonal produce, reducing waste and supporting our community.

Naturally Fermented

Raw, live, probiotic. Fermented in oak barrels and ceramic crocks — never plastic. Sold in glass, as it should be.

Our Products

Raw. Fermented. Probiotic.

Za'atar Red Cabbage

Sauerkraut • 16oz

Barrel-Aged Dill & Garlic

Sauerkraut • 16oz

Berbere Spiced

Sauerkraut • 16oz

Lacto Curtido

Sauerkraut • 16oz

Plus Black Garlic Steak Sauce and Poultry Spice & Brine Blend on the horizon.

Coming Spring 2026

The Founder

Erik Johnson

Erik Johnson is a classically trained chef and fermentation expert with over 20 years of experience in fine dining and farm-to-table cuisine. A Boise native, Erik honed his craft in Northern California wine country — serving as Executive Sous Chef at Healdsburg's acclaimed Dry Creek Kitchen, leading the culinary program at J Vineyards & Winery, and founding the award-winning Trading Post Restaurant & Bakery in Sonoma County.

After returning to Boise, Erik co-founded Saltbrush Restaurant, bringing elevated seasonal dining to downtown. Now, he's channeling 15 years of fermentation, meat curing, and cheesemaking expertise into Longsummer Fine Foods — applying the rigor and creativity of a fine dining kitchen to chef-crafted pantry staples that bring bold, health-forward flavors to your home.

Farallon SF Dry Creek Kitchen J Vineyards Trading Post Saltbrush Boise Outstanding in the Field '25

Our Process

Crafted with intention,
fermented with time.

Source

We partner directly with local Treasure Valley farms, using surplus and peak-season produce that might otherwise go to waste — capturing flavor at its absolute best.

Ferment

Using traditional ceramic crocks and oak barrels — never plastic — our small-batch fermentation process takes weeks, not days. Slow is the way to build complex, living flavor.

Nourish

The result is raw, live, probiotic food packed with beneficial cultures. Sold in glass jars to preserve every ounce of goodness — from our kitchen to your pantry.

Longsummer

Transforming seasonal farm produce into gut-friendly pantry staples.

Chef-Driven

Locally Sourced

Naturally Fermented

Raw. Fermented. Probiotic.

Erik Johnson

Crafted with intention,fermented with time.

Source

Ferment

Nourish

Join the Longsummer table.

Crafted with intention,
fermented with time.