Hi Curious Farm friends!

On June 2nd, we had the best day ever at the Beaverton Farmers Market.  We sold out of *all* of our sauerkrauts and most of our kimchi.  I brought considerable stock of five sauerkraut varieties (and I’m so pleased that you like the new Nettle variety because I think it’s special, too), and it was all gone before the end of the Market.  Thank you for appreciating all that goes into a jar of Curious Farm Sauerkraut.

Although I doubled production earlier this year in anticipation of a busy Market season, I see that I need to double production again.  Thankfully, now that the new Pickle Lab is finished, there is more room for me to work, and there is more room for sauerkraut to rest safely during its two-month fermentation period.

This means that sauerkraut availability will be limited until August.  Our booth at the BFM may sell out of sauerkraut each Saturday.  Please come to the Market early if you are looking for Curious Farm Sauerkrauts.  (Or purchase them from New Seasons at Cedar Hills, Orenco, Progress Ridge or Raleigh Hills *or* from Food Front on NW Thurman Street.)  The sauerkraut simply can’t be rushed.  The flavor you love comes from that two-month fermentation period.

Beginning this week, I will increase production of our kimchi and live-cultured vegetable pickles to satisfy some of your hunger for Curious Farm’s live-cultured goodness.  These fermented products often only take two – three weeks to become delicious, and these can tide us over in a lovely way until larger volumes of sauerkraut are available.

Curious Farm is a very small family business.   Making live-cultured foods — with organic produce  and at this scale —  is labor-intensive and costly.  I do all of the vegetable processing, fermenting, and recipe development myself.  My husband D helps me with technical aspects and business decisions.  He also built the new Pickle Lab (all by himself) so that I can produce more for you.  I won’t be able to afford to hire a helper with the vegetables until next year.

In the meantime, remember that I teach classes and will be scheduling a new round of them soon.  You can learn to make delicious sauerkraut, kimchi and pickles, too!

Thank you for supporting Curious Farm.  Your enthusiasm for our products is exciting and affirming.  We are trying very hard to thrill your taste-buds and keep your systems humming with lively culture.  You bring us so much joy!