Reed’s Real Ginger Ale: Made with sparkling filtered water, cane sugar, organic ginger, natural flavors and citric acid, for a fizzy drink or an addition to cocktails and mocktails. Available in zero sugar. $3.99–$4.99/4 pack, Reed’s.
Homemade scones: For something savory: jalapeño cheddar; and for something sweet: blackberry with chocolate. $2.50.
Sourdough bread: Golden crust with a light, tart flavor. Ideal for specialty sandwiches. $5.
Cranberry multigrain loaf: Dense and moist with a hard crust. $5.50. Bread & Chocolate, Hamden.
Hardwood spreaders and toaster tongs: Hand-sculpted, artisan-created and the spreaders are made from native hardwoods. All-natural, food-safe finish. $8 (spreaders), $18 (tongs), Troy Brook Studios, Litchfield.
Connecticut wildflower honey: Unfiltered and unpasteurized local honey, including Autumn Amber (fall harvest of goldenrod, aster and Japanese knotweed) and Summer White (summer harvest of buttonbush, rosaceae, sumac and maple). 5.5 ounces. $5, Full Bloom Apiaries, North Franklin.
Arethusa Blue cheese: Aged 4-6 months, this cheese is chocolaty and toasty, sweet yet salty, firm yet creamy, with a deep, multidimensional flavor. $28/pound, Arethusa Farm.
Amour salami: Spicy and handcrafted in small batches using only all-natural heritage pork, select spices, natural casings and kosher salt. $10.95/link, Oui Charcuterie. 109 Cheese Market, Kent; 109 Cheese & Wine, Ridgefield.
Whiskey peach preserves & strawberry rosé jelly: Highland whiskey lends flavor to yellow peaches for a unique spin on classic peach jam, while high-end rosé wine meets a splash of strawberry juice and is jellied with natural citrus pectin. Delightful on cheese. $10, Wonderland Jams, Newtown. wonderlandjams.com
Jalapeño pickles: Farm-grown jalapeños and garlic in a tangy vinegar-based brine. $5/pint. The Village Farm, Gaylordsville.
Live-edge maple burl charcuterie board: Made from locally sourced maple burl with hand-engraved brass name plate. $425, BPT Charcuterie, South Kent.