I’m thrilled (and relieved) to report that one crock of Curious Farm Leek-Horseradish Sauerkraut will make it to the Beaverton Farmers Market this Saturday, June 11th.  This variety has become a true customer favorite, and many of you have been sad during the last couple of weeks when I’ve been out of it.

This is part of the batch that’s filled with Sweetrock Farm’s delicious leeks that were picked the very morning they went in the crock with the cabbage. It’s unusual for a batch to be ready this soon, but I’ll take the gift because I was worried I’d have to come to the Market this week with no sauerkraut at all! (I keep selling out!)

This batch also is the first batch I was able to begin after being at the Market for a week.  Every bit of sauerkraut I’ve brought to the Market in the first five weeks began fermentation before the Market began — before I had any customer feedback at all.

I’m excited that you love this flavor as much as I do.  There’s something special about what happens with the leeks and horseradish during the weeks of fermentation.  The leeks become even more sweet.  The horseradish mellows.  If you’re a fan of this flavor, this batch is even better than the last because the Sweetrock Farm leeks were so sweet and fresh.  Remember how cold it was in April and the beginning of May?  Well, those leeks were loving it and were producing extra sugar to protect themselves from the cold.  You’ll taste all that flavor in this batch of sauerkraut.

I’ll post this week’s offerings on the Fresh This Week page tomorrow or Thursday, but count on the Leek-Horseradish Sauerkraut being part of the menu.