Our New Fermentary

Farmers Market
  • Is getting your family to eat healthier a struggle?

  • Do you have a hard time getting them to eat whole foods that are filled with probiotics and live enzymes?

  • Do they cringe at the thought of eating fermented foods like sauerkrauts?

    You are not alone.

    As a child my grandma made great sauerkraut, just like she was taught growing up in Poland. It was slightly sweet, but tangy at the same time and always crunchy.

    But then something happened. Her sauerkraut crock must have been empty so she went to the store to get some canned stuff. Well, as that proverbial saying goes, “That was the nail in the coffin” for my sauerkraut eating days. My young taste buds were instantly against ever wanting to try it again.

    Fast forward 25 years or so. I already had four children by this time. A couple years before becoming pregnant with our fifth child our family was introduced to “Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” by Mary G. Enig and Sally Fallon. This book has completely changed our day-to-day health decisions.

    The book strongly advocates for eating a traditional diet like our grandparents and great grandparents would have. It completely discourages eating a modern convenience based diet that most of us are so accustomed to.

    I took the advice from this book and the knowledge I already had from my grandma’s teaching and put it into practice.

    I started soaking grains, seeds and nuts, making fresh sprouts and experimenting with lacto-fermenting. Much to the delight of myself and my family my very first batch of traditionally fermented sauerkraut was all that I remembered grandma’s being. Instead of the extreme sourness and weird texture of the modern factory made kraut that is made with acetic acid, here on my families dinner table as a jar of pleasantly tangy, slightly sweet and a little salty joy to the taste buds. I believe that when something is this pleasant it is easier to get our family to try it.

    This first success led to trying a multitude of different lacto-fermented veggies. One of our favorite ones in a blend of cauliflower, onion and red bell pepper.

    Part of the mission of our farm is to provide our local community with nutrient dense foods for the healing and health of our bodies. So, nineteen years after those first batches of ferments we have taken the next step. Shortly before Christmas of 2018 we opened our new Fermentary (not sure if that is a word, but it describes what we are doing lol).

    January 1, 2019 saw us take the big step of returning to the Grande Prairie Farmers Market so that we could make all these ferments available to the people in our community. Right now we have been blessed to be able to partner with a local meat producer, Dalen Heritage Farm. They have graciously invited us to share their booth until there is a permanent booth is available for us.

    We would love to meet you, give you a sample of our ferments and help you on your health journey. Come see us at the Grande Prairie Farmers Market on Friday evening and Saturdays.

    As a sneak peak to our farm community we want to let you in on a little surprise. We have been working on getting our double fermented Kombucha ready to bring to market also. Our tentative launch date is February 22, 2019. I will keep you posted on how that is going.