about curious farm

When one garbed ready to plantdens intensively as we do at Curious Farm, one learns that the season’s bounty becomes ready according to its own calendar, and — usually — it’s all ready at once!

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.

torshi leftSince 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.

Curious Farm booth at Beaverton Farmers MarketIn 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!

cfpickclassA 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: cathy@curiousfarm.com
phone: 971.248.0717
9402 NW Leahy Road; Portland, Oregon 97229

2 thoughts on “about curious farm

  1. Jules

    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

  2. Julia King Tamang

    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!!


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