What to Do With Your Share---Week 10

A change has entered the air lately, it's the sun and heat that make a Missouri tomato so good . We are hoping this taste of summer continues.

As it does, we are working on fermenting the last of the spring storage crops. We slated extra vegetables and time at the beginning of the year to scale up our fermenting business. We appreciate the support of the CSA in helping us progress into the trade of food processing and look forward to your feedback.

 The CSA is not just another market for us. Sending bulk shipments of ferments to distribution sites is convenient for us, and allows us to reduce the cost to members. As things proceed into next year we are hoping to design a once a month "ferment share."

Tasting booth

Right now we have two products for sale---Spring and Summer Kimchi. While both contain similar ingredients (Chinese cabbage, daikon radish, kohlrabi, ginger, paprika, cayenne and salt), the differences (garlic scapes v. garlic cloves;  carrots v. red radish, onion) show that it is hard to go wrong when you have good ingredients.

2 gallon test batch in the kitchen

 And while you may not have all of these in your fridge right now, you will notice most every ingredient is from the farm. So if you are so inclined, you can look into fermenting yourself. We suggest that you park yourself at the Fermentation on Wheels website to get started.