Category Archives: preserving

april sunshine

Even though I’ve made thousands of pounds of sauerkraut, I hold my breath when I open up a crock after two months. Sometimes I even avoid opening up crocks for a day or two if I don’t feel “up” for crushing disappointment. There’s always a risk of that.

But here is today’s gorgeous sunshine: a new, delicious batch of Curious Farm Ginger-Turmeric Sauerkraut. This particular batch will be in jars at Food Front Co-op this week (Thurman Street store only) and at the Beaverton Farmers Market in May (soon! soon! can’t wait to see you all again!).

Hope you find sunshine in your day, too!

umami magic

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I never get tired of the magic of fermenting vegetables. Today I uncrocked a batch of Classic Sauerkraut that’s been fermenting since September. It’s “just cabbage,” but tastes rich, sweet, sour, with a wine-like depth and so much umami.

Cabbage + salt + time = sauerkraut. The sum is always more than the parts. And I don’t do the fermenting, either. The vegetables do it themselves. I just create the safe environment so that it can happen.

Let me know if you want some…

curious farm now at food front

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I’m happy to let you know that Food Front on NW Thurman Street now carries four of your favorite Curious Farm products: Beet Kvass, Chili-Garlic-Ginger Sauce, Ginger-Turmeric Tonic Sauerkraut, and the famous Leek-Horseradish Sauerkraut.

Food Front is at 2375 NW Thurman Street; Portland, Oregon 97210

fermentation festival!

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The 2011 Portland Fermentation Festival definitely was *the* place to be last night. I heard the line to get inside wrapped around the building.

It was intense behind the table, too, and I’m so grateful for everyone’s patience as I gave out samples of the Pink Lady Sauerkraut and the Leek-Horseradish Sauerkraut. I will have both of those sauerkrauts available for sale at the Beaverton Farmers Market tomorrow (10/22). I’m sorry… I won’t have them there for sampling this week; however, I will have samples of the Beet Kvass and the Ginger-Turmeric Tonic Sauerkraut, which many of you were hoping to taste last night.

I hope to see you tomorrow!

curious farm at the Portland Fermentation Festival

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Curious Farm will be at the 3rd annual Portland Fermentation Festival this Thursday, October 20th, from 6 – 8 pm, at the Ecotrust Building (721 NW 9th Ave., #200, Portland, OR ).

I’ll offer samples of some of our sauerkrauts and try really hard to empower you enough to shun my classes and begin culturing vegetables right away in your own kitchen. You can do it!

There will be no selling at this event. Amateur and professional fermenters will be there to share (samples!) and inspire/educate. Once you pay your $5 admission fee, put your wallet away, and just come bubble, relax, deepen and become even more nutritious with kindred spirits.

fall classes

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I’m pleased to share that Curious Farm will hold classes this fall and winter at the Leedy Grange in Cedar Mill. They have a roomy dining room and kitchen area that will work really well for us. The first sauerkraut making class will be on Wednesday, November 2nd, 2011, from 6:30 – 9:30 PM. Find out more info about Curious Farm classes here.