Category Archives: beaverton farmers market

Curious Farm News: winter 2013

My daughter turned 8 years old this week.  She has been very anxious about her birthday and about the whole process of growing.  I giggled a little when she said, “but, Mom…  it’s hard to become 8!”  Then I realized how right she is.  Growth is hard work.

Curious Farm booth at Beaverton Farmers MarketCurious Farm began selling live-cultured pickles in fall of 2010.  In spring of 2011, we brought our live-cultured pickles, sauerkraut, sauces, and kimchi to the Beaverton Farmers Market.   Each week we offered 10 – 14 different products — changing the selection with the seasons.

Later in 2011, Food Front Co-op began carrying some of our products.  In spring 2012, New Seasons Market began stocking two of your favorite sauerkrauts in four westside stores.

Lots of growth.  Lots of learning.  Lots of growing pains!  And there’s been deliciousness, too.

In order to keep Curious Farm growing strong, I need to focus my energies on Curious Farm’s grocery store partners in 2013.  I am bringing Curious Farm’s product line down from 25 to 6 (5 favorite sauerkrauts, 1 favorite kimchi).  I am investing in new packaging for these products (colorful labels with nutrition facts boxes).  I hope to place these products in more stores during the year and to be in stores frequently, offering samples and teaching people about the world of live-cultured foods.

Curious Farm won’t be at the Beaverton Farmers Market this year.  I feel very sad about this because it has been a joy to be there and to meet all of you.  Curious Farm is mostly just me, though, so in order to grow (or stay steady and not go crazy  …truth!), I must manage production and sales differently.

Curious Farm will spring forward with renewed focus and energy  in early April.  You’ll see a new look to our products in stores — new packaging, new logo, more color.  Hopefully, you’ll see our products in *more* stores.  You also will see me at those grocery stores, sharing samples of sauerkraut and kimchi.  Stay tuned for news about our new look and for a list of the six products we will produce in 2013.

Curious Farm’s popular classes will continue in spring, too.    They’re fun and empowering for all.   I love teaching people how to make live-cultured goodness!

Thank you for your support and encouragement.  Growth is challenging.  Curious Farm is growing stronger. I look forward to sharing even more delicious sauerkraut, kimchi and more with you in 2013.

To your health!

 

special prices at beaverton farmers market on 11/17…

Curious Farm will return to the Beaverton Farmers Market on November 17th, and we’ll have special holiday pricing on many of your favorite products so that you can stock up for all of your holiday celebrations!  Sauerkraut on all those leftover turkey sandwiches?  Live-cultured Giardiniera in a pretty bowl next to the mashed potatoes?  Sauerkraut and kimchi brine in Bloody Marys the next morning?

mary’s special sauerkraut

mary's special sauerkraut

In June, a former student stopped by the booth to tell me about her ongoing sauerkraut adventures. She shared that — by far — her family’s favorite combination is cabbage, apples, and onions. 

I said, “Wow…  I bet Curious Farm customers would love that, too!  The apples would bring tartness, and the onions would bring sweetness…  Hey, Mary, would you give me permission to make that and share it with my customers?” 

Thankfully, she gave me permission (and I paid her in Curious Farm products).  This weekend at the Beaverton Farmers Market, you can taste Mary’s Special Sauerkraut for yourself.  It’s delicious!

dilly ‘rabi and more…

This week (9/15) at the Beaverton Farmers Market, I’ll bring a dill-packed, delicious kohlrabi pickle.  Many of you remember the kohlrabi pickle I made last year, and this version is even more scrumptious.    This batch is made from kohlrabi grown by DeNoble’s Farm — known for their gloriously sweet roots.

I also will bring Pink Lady Sauerkraut, Leek-Horseradish Sauerkraut, Dark Leafy Dill Sauerkraut, Spicy Radish Kimchi, our crunchy and live-cultured Curious Vegetables (a party in a jar),  the amazing Chili Sauce, Beet Kvass Tonic Drink and more.  Come visit at the booth and taste some culture!

curious farm rude beets

curious farm rude beets

What do you get when you put humble rutabagas and minerally-rich beets in a crock of brine?  Curious Farm Rude Beets!  I’m excited to share them with you at the Beaverton Farmers Market on Saturday.

These chunky, crunchy, sour pickles will brighten up your picnic table, refresh your palate, and please your tummy.  Although they look traditional and jewel-like in their garnet-colored brine, Curious Farm Rude Beets are different from other pickled beets you may have had.  These are live-cultured.  No sugar or vinegar is used to make them.  Their refreshing sour taste comes from a short fermentation time beneath delicious, spiced brine.  Curious Farm Rude Beets are alive with rooty goodness and healthful cultures.

pickle watch 2012 with photo

So…  I sing to the cucumber plants while I water them.  I also share about the customers who are inquiring about their health and growth.

Here is the situation:

showing immature cucumbers

I’m starting to see immature cucumbers gow out of the vines.  The larger flower heads need to open before the cucumber can become pollinated and begin to grow.   Once that happens in the summer heat, the cucumbers grow quickly, and I’ll have to harvest every day.

I don’t know when we’ll have cucumbers.  I’ll call other farms again this week.

I had a total cow today, by the way, because a friend in California sent me a recipe for a salad made with tomatoes, peaches, and corn.  What a tease!  Those ingredients are a month or more away from me right now.  I want these flavors *now*, and I want the cucumbers, too.  I want to *juice* the too-big-to-pickle cucumbers and just feel their good energy sink into my soul.

So, yes, I sing to the cucumber plants — for selfish reasons.