To have the freshest food year round we capture the freshness by fermenting, drying and freezing the flavour and nutrition in for later consumption. Stopping by a farmers' kitchen at this time of year you may find yourself chatting with a farmer with their hands full. Boiling, blanching, cooling, freezing. Cleaning, cutting, drying, storing. Chopping, brining, fermenting, cooling. And so it goes. So we can eat our stored food Nov-March when growth is slim to none.
Our ferments are ready for you to buy as extras in your share, and you can stop by market to get them too:
Kimchi
Kkakdugi
Sriracha
Horse Radish
Garlic Scapes
