You know what I really love?

I love being in the garden, noticing some juicy kale buds that are just about to bloom, and plucking them at their sweetest for a batch of kimchi.

I love *using* the cilantro that went to seed because — at that point — it’s fresh, green coriander seed for gosh-sakes, and it makes turnip pickles  taste delicious.

Curious Farm Sauerkrauts, Kimchi, and Pickles — the company — came from our garden.  I began to explore the world of vegetable fermentation because I wanted to find a way to preserve the bounty and save as much fresh flavor and nutrition as possible.  Though I’ve always had to supplement my efforts with organic produce grown nearby because of our garden’s small size, all of the recipe ideas and so much of the deliciousness came from our own muddy, hard work out there.

In trying to make Curious Farm viable, I tried to make the company bigger.  I tried to make more sauerkraut, sell more, do more…  until I felt too broken to wander out in my own garden.  I know many people think that getting your products into grocery stores is the sign of success.  But maybe it’s not?  Or maybe it’s just not the right way for Curious Farm to grow.

So here I am this week…  I am weeding and prepping the soil for our garden here, and I am surveying Curious Farm at large.  In the last two years…

With the help of our amazing and devoted customers, Curious Farm turned a profit in late 2012.

My husband David built a commercial food processing facility, on site here, that is licensed by the Oregon Department of Agriculture.

We participated in two joyful years at the Beaverton Farmers Market.  [Thank you, everyone.  We will miss you this year.]

We successfully placed customer-favorite products into some great grocery stores.

I’ve taught dozens of wonderful students how to ferment vegetables safely and confidently.

I produced some amazing kimchi, sauerkrauts, and pickles.  Curious Farm products are different from anything on the market regionally.  We use an extra-long fermentation cycle that lets the vegetables’ flavors shine. 

You were brave, hungry, honest, and mostly loved it all.

Sadly, though, my health and family suffered from my 90-hour work weeks.  Curious Farm — the company — may have turned a profit, but we haven’t been able to bring a dime of it into our family yet or  to afford  help.  We hoped to do that this year if I could just work a little harder and if we could just get a little bigger.

You know what?  I can’t do it.

I’m almost 50.  I love my husband.  I love my 8-year-old daughter.  Our elder mothers need extra care now, too.  And I never, ever want to be too tired to wander out into the garden to discover the sweetest kale buds.

But I’m not going to give up.  We’re just going to slow down, get smaller, and see what happens.  Here’s the plan:

Curious Farm won’t be at the Beaverton Farmer’s Market this year, but you can buy whatever sauerkrauts, kimchi and pickles we have  direct from our farm in the NW Portland/Cedar Mill/Beaverton/Bethany area.  Just look at our Available Now page to see what’s lively and delicious and ready right now. 

Curious Farm Ginger-Turmeric Sauerkraut, Leek-Horseradish Sauerkraut, and Nettle Sauerkraut will be available at Food Front Co-op in NW Portland, beginning in May 2013.  I’ll be there doing demos much more frequently, and I can’t wait to see you there.

There will be more classes at Curious Farm.  I love teaching *you* how to celebrate the seasons by fermenting vegetables.  The classes are joyful and empowering. 

Not so bad…  yeah?

Need some sauerkraut or kimchi?  Just let me know.  I’ll have pickles here later in the summer.

As I mentioned, exciting growth is happening at Curious Farm.  In 2013, we are focusing our energies on increasing production capacity in the Pickle Lab and on supporting our grocery store partners.

While we will miss seeing you at the Beaverton Farmers Market this year, please know that our goal is to have your favorite Curious Farm Sauerkrauts and Kimchi available more widely in the Portland area.

And what are those favorite products?

Leek-Horseradish Sauerkraut
Pink Lady Sauerkraut
Ginger-Turmeric Sauerkraut
Dark Leafy Dill Sauerkraut
Nettle Sauerkraut
Harvest Kimchi

Keep your eyes open for new, colorful Curious Farm packaging at grocery stores in early April.  And please ask your neighborhood grocery store to stock Curious Farm products!  Thank you so much for your support and encouragement.

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 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!

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?

…because you get to create deliciousness from these beauties:

Tonight’s sauerkraut class is about to start.  There are two more sessions in November.  Join us for one of them?

We’re looking forward to participating in the annual Cedar Mill Cider Festival this Sunday, October 14th.  The Festival happens in the afternoon, and there will be free cider — fresh pressed — and lots of harvest fun to be had.  Curious Farm will be part of the Country Store, and we’ll be sharing our live-cultured sauerkrauts, pickles and even some kimchi.  Get your pumpkin, pickles, bread, cider and more!

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!

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!

One of the wonderful people who took the last Pickle class has fallen in love with making pickles, and she sent this photo today:

2 fermenting jars weren’t enough during the peak of cucumber season so she put her own airlock jars together!  I feel so happy for her!

Come to the Beaverton Farmers Market this week for the first batches of Curious Farm Classic Dills and Spicy Garlic Dills.  Pickle season is here!