Friends, I’ve been busy.  As of today, 600 pounds of sauerkraut ferment happily in the Curious Farm Pickle Lab.  The Beaverton Farmers Market begins on Saturday, May 12th.  Since Curious Farm Sauerkraut takes two months to ferment, this week is the beginning of our Market production season.

I miss the Market so much.  I miss your stories about Aunt Glinda’s and Grandma Ruth’s pickles and how you helped these treasured relatives. I miss glimpses of the gorgeous produce in your bags as you walk by.   I like getting up at an ungodly hour to watch the magic of a vibrant Market  building itself in a suburban parking lot.  I love sharing live-cultured sauerkraut, kimchi and pickles with you.  It’s a joy.

All during the cabbage shredding and the work in the garden, my husband has been busy turning the garage into a commercial kitchen.

We think the new Pickle Lab will be ready in May.  It will give so much more space for working with vegetables and for jarring up finished product.  We can’t wait!

And we can’t wait to see you again in May at the Beaverton Farmers Market :  Growing Together for 25 Years.