Season of Fire: Gratitude, Craft, and Gathering
- James Gop
- Nov 10
- 3 min read
The scent of woodsmoke drifts across the valley again. Pumpkins line the workbench, and the last leaves cling to the birches outside our shop. This is the time of year when the fires burn longer and the work slows just enough to take stock to cook, to craft, and to give thanks.
This November, we’re holding fast to what matters: feeding our community, creating with purpose, and finding beauty in the handmade.
THANKSGIVING ORDERS ARE LIVE
Our Thanksgiving offerings are now open for preorder. Simply make your selections, and we’ll send a payment link with instructions and your pickup time slot for November 26, the day before Thanksgiving. From our hearth to yours, we’re honored to be part of your table once again.
Each year, this menu feels like a homecoming. The recipes are a mix of what the land gives us; root vegetables, grains, smoke, and the last green herbs from the garden. They carry the flavor of gratitude itself.
New Seasonal Apparel
We’ve added a small, limited run of Heirloom Fire seasonal apparel to the shop; timeless pieces built for work and warmth. Whether you’re stocking up for the long winter ahead or searching for gifts that feel grounded, this collection was made for those who believe in craft and story over trend.
Each garment is meant to last, like the memories we build around the fire.
Host by Fire: Our Richmond Space
Do you have family visiting for Thanksgiving or the holidays? Our Richmond, MA space is open for private dinners, small holiday gatherings, or company celebrations of up to 24 guests.
You arrive—we’ll handle the food, the plates, and the experience.
It’s a place built for closeness. Candlelight on steel, food passed by hand, and the quiet hum of conversation beneath the rafters.
Field Smoke Returns Batch 2 in Progress
Our first batch of Field Smoke sold out faster than we could have imagined. The response was humbling:
“Wow—this is truly amazing.”“I’ve never smelled anything like this.”“I work with fragrance every day—this is something else.”
Each bottle is crafted by hand in our workshop, not outsourced, not automated. Every note of birch tar, pine, and smoke is blended slowly over heat and time.
Batch 2 is now in the works, ready by Christmas.
Recipe: Ember-Roasted Pumpkin Butter
A spoonful of this captures everything we love about autumn: the sweetness of roasted pumpkin, the smokiness of the hearth, and the slow patience of the season.
Yield: ~2 pints
Ingredients
Pumpkin Purée:
1 medium sugar pumpkin (or 2 lbs roasted flesh)
1 tbsp olive oil
Pinch of sea salt
Butter Base:
1 cup apple cider
¾ cup maple syrup
1 tbsp lemon juice
1 tsp smoked cinnamon
½ tsp clove
¼ tsp allspice
1 tsp vanilla extract
Optional: ¼ tsp smoked salt or a few drops of liquid smoke for subtle ember depth
Method
Roast the Pumpkin: Halve, seed, and oil the pumpkin. Roast at 400 °F until caramelized and tender—about 45 minutes. Scoop flesh.
Blend: Puree until smooth. Pass through a fine sieve if you want a silkier texture.
Cook Down: In a heavy pan over low flame (or over the fire’s dying embers), combine puree, cider, and syrup. Stir until it thickens to a spreadable consistency—about 30–40 minutes.
Finish: Stir in lemon juice, spices, and vanilla. Cook 5 minutes more.
Store: Transfer to sterilized jars; refrigerate up to 3 weeks or freeze up to 6 months.
To Serve: Spread on toasted sourdough, fold into whipped cream for pies, or brush over roasting squash in the oven.
Holiday Workshop Creations
In the coming weeks, we’ll be crafting a limited run of Field Smoked Tallow Candle poured in thick glass with a wooden cap to hold the scent until lit. Each is sustainably made and deeply aromatic, carrying notes of smoke, resin, and warmth.
And from The Forager’s Pantry, look for our new Ember-Roasted Field Pumpkin Soap, a nod to the same ingredient in the recipe above. Small-batch, autumnal, and unmistakably Heirloom Fire.
Closing Reflections
The holidays remind us that good things take time—the same patience that fire demands. As the year winds down, we’re grateful for everyone who’s gathered around our tables, shopped from our pantry, or carried a piece of the fire home.
The season is short, but the fire keeps.
In flame and gratitude,
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