Caitlin Elberson and her husband Jason run Sobremesa, a farm to ferment business specializing in kimchi and sauerkraut. Based at their home, Wild Rhythms Farm in Marshfield, VT, they sell their ferments at farmers markets, farm stands, and through two wholesale accounts. With more demand than they can meet, Caitlin and Jason are expanding …
I have a (slightly embarrassing) confession. I didn’t eat sauerkraut until I was 23. The embarrassing part isn’t that it took me so long to eat it, but that it took me so long to know what it was. Like kale and bok choi and hakurei turnips, I didn’t discover kraut until I began …
Homemade Sauerkraut & How it Taught Me to Grow a Life I Love Read More »
Before soup season comes soup-starter season. When my husband Edge farmed in Alaska, this was the “magic stuff” that started many meals throughout the winter months. If you don’t have veggie stock on hand, this preserve will make up for it fast. (I once had a roommate who always remembered to put veggie scraps in …
At the beginning of summer, I tell myself I’m going to process food for winter storage in small batches. That I’m not going to leave it all to the end of the season. That it will be more manageable this way. And then the end of the season comes, and I realize the only thing …
