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!