We are more than ready. We have been waiting so long to share this with you all. As you know one of our farm goals is to produce nutrient dense foods for the health and healing of our bodies. These new products tie right in with that goal.
We are so excited to unveil our new line of lacto-fermented veggies, produced right here on our farm.
As you all know there are always challenges and opportunities. But first, I want to share a little of the back story that has led us to this exciting time.
Some of the challenges are not always welcome, but usually they bring us growth in some way. When we look at other challenges we can see opportunities lurking deep down inside of them.
The launch we are announcing today has its beginning in some hard challenges of 2018. Way back in the winter of 2016 Larry injured his shoulder lifting an escaped weaner pig back into its enclosure. Thinking that he had just stretched something, the injury was left untreated for close to a year and a half. He was still able to work his off farm job as a farrier, but would have a lot of pain in his hand those nights. For those of you who are not aware we live in a rural area in northern Alberta. It is not always easy to get doctors here. Finally after leaving it for so long w a new doctor moved into the area and we were able to get a family doctor. After being sent for numerous tests they were finally able to pinpoint the problem. The rotator cuff had actually healed by itself, but the final diagnosis of carpel tunnel syndrome was a total surprise.
During the time of waiting to find out what was wrong we were brainstorming ideas to replace his farrier income as we are still in the growing stages of the farm. One huge asset to us is that we have a health board approved commercial food handling establishment on farm. We have custom cut meat in the past, but that was not a viable option as we are getting older and don’t want to handle large carcasses.
Finally the idea of making fermented veggies for sale was settled on. We have been making traditionally fermented veggies for our family meals for years. With the rising issues of gut problems we felt that this would be an opportune time to offer these products to consumers in our local area.
So after many months of getting all the necessary permits in order November rolled around and we were able to start.
After the arrival of all the organic veggies and Celtic sea salt that we would need the flurry of activity started. Everything from chopping, salting and mixing to packing them for fermenting into glass jars, designing labels and getting them ready for market.
We are so excited to unveil our new line of lacto-fermented veggies, handcrafted with love right here on our farm.
Our family of ferments is starting out with Traditional Sauerkraut, Caraway Sauerkraut, Purple Passion Sauerkraut, Cortido, Mellow Garlic, Piquant Garlic, Gingered Carrots and Garlicky Carrots.
The Traditional Sauerkraut is simply green cabbage and Celtic sea salt, just like grandma would have made. The Caraway Sauerkraut is the same as the Tradition with the exception of added caraway seeds. Purple Passion is a stunningly colourful kraut made with red cabbage and Celtic sea salt. Our version of Cortido is slightly spicy, traditional Latin American sauerkraut. It is similar to Kim chi in many ways. This kraut is packed with green cabbage, carrots, onions, Celtic sea salt and a pinch of hot pepper flakes.
We are offering two types of fermented garlic; one mellow and one more fiery.
We have also put together two types of carrots. Gingered carrots are a blend of shredded carrots and pureed ginger, while the Garlicky Carrots have pureed mild garlic.
If you are as excited to experience these gut healing foods as our family is simply place your order here or come on out to the Grande Prairie Farmers Market tomorrow, Saturday January 5, 2019.