What to do with so much cabbage? Can we eat all those mustard greens? How best to save those sweet spring onions? And the radish greens?
It’s feast or famine out there in a working garden. How should I make the best of what it gives my family each year?
To solve those challenges, I learned to make sauerkraut, kimchi, and live-cultured pickles according to traditions used for hundreds and thousands of years.
Since we work hard to grow our own vegetables without pesticides, using organic and biodynamic methods, I wanted to keep all of that vitamin and mineral bounty in our preserves. No heat. No water bath processing. We learned to preserve the vegetables we grow by creating a safe, anaerobic, acidic environment so that the natural flora on the vegetables in the field can flourish and then preserve the vegetables in a natural, stable way. The delicious sour flavor in Curious Farm sauerkrauts, kimchi, and pickles comes from a long fermentation journey that the vegetables make in their own juices.
In 2010, we began sharing our old-fashioned sauerkrauts, kimchi, and pickles to neighbors and friends. Soon, with their encouragement, we became licensed to sell them commercially. We had two glorious, learning-filled years at the Beaverton Farmers Market and then sold our products to New Seasons Market and to Food Front. We are grateful to all of our customers — lively, opinionated, and fun you are!
A couple of years ago family care-giving demands increased here, and it became impossible for me to produce enough sauerkraut for my retail accounts. Reluctantly, I stopped commercial production altogether in spring 2014.
Now I focus on teaching others to preserve the bounty. My classes are thorough, empowering, and include equipment so that you can keep using it at home as the seasons change.
To your health!
I’d love to hear from you!
Please email: firstname.lastname@example.org
9402 NW Leahy Road; Portland, Oregon 97229