Curious Farm is a suburban farm in the Cedar Mill area of NW Portland. We use only organic practices to grow our vegetables and, in fact, grow many of the ingredients we use in our sauerkrauts, pickles, and kimchi. Other ingredients are sourced locally (whenever possible) from farms that share our commitment to organic, safe growing practices.
My husband David, daughter Eloise, and I have been farming our homestead intensively for several years, growing more and more of the produce our family eats each year.
Learning to preserve this backyard bounty became necessary. Learning how to preserve much of it with live culture fermentation — and actually increase the nutrition profile of the vegetables — became a revelation. 
A whole new world of taste and health opened up! I experimented with gusto — coming to appreciate vegetables in new ways, learning how to combine them and prepare them for different fermentation projects, and figuring out how to produce consistently delicious batches of sauerkraut, kimchi, and pickles in larger volumes.
In 2010, we grew enough produce on our micro-farm to share with neighbors, and I received a domestic food processor license so that we could sell pickles and sauerkraut legally. We also have 15 healthy, active hens and sell their eggs to our neighbors when extras are available.
In 2011, I brought Curious Farm products to the Beaverton Farmers Market, the largest all-agricultural market in Oregon. Now, Food Front (on NW Thurman Street in Portland) also carries selected Curious Farm products. It’s been a tremendously exciting, affirming year. Being at the Beaverton Farmers Market is a joy and a privilege. My customers are smart, lively, and opinionated, and I have learned so much from them.
In 2012, we will expand the Curious Farm Pickle Lab and turn it into a licensed commercial kitchen. Later in the year, I hope to teach more frequently. We look forward to being at the Beaverton Farmers Market again — sharing crunchy pickles, traditionally-made sauerkrauts and kimchi, and delicious sauces. Every week, there seems to be more and more press about the possible health benefits of enjoying probiotic-rich, live cultured foods. I love sharing them with you and helping you learn to make them, too.
To your health!
Cathy Smith
Curious Farm, December 2011
{ 2 comments… read them below or add one }
Hi Cathy,
It all sounds really great! i have been wanting to learn to ferment food and you explained it so simply that, miracle or miracles, I get it. I wish I wasnt 2000 miles away from you i would love to buy your stuff and take your classes. They all look great and you sound like a clear and dear teacher.!
I wish you the very best and hope to keep up w/ your blogs as time goes by. I look forward to summer and getting started w/ the cabbages.
I have arthritis in my hands really bad and wonder if I could use a food processor instead of some of the pressing? Please mention that sometime about how to make it easier for weeker hands because if Im intreagued w/ your handy work Im sure Im not the only one out here in cyber land w/ arthritis. Many Blwssings to you and yours, Jul
Cathy, class today was SO MUCH FUN. I couldn’t wait until the sauerkraut is ready, so I went out and bought a few jars and got some pickled veggies going. Thanks for your generous sharing and encouragment as we sliced and diced. I can’t believe I learned so much in 3 hours! The handouts were fantastic!!