Photo Credit: Sarah Cramer Shields for Edible Blue Ridge
FARMSTEAD FERMENTS creates raw, naturally-fermented foods and beverages made by hand in small batches featuring sustainably-grown, fresh ingredients procured from local farmers.
Each jar is like a time capsule of seasonal bounty taken from the abundant harvest of the Virginia Piedmont, a region teeming with agricultural history, culture and modern day practice.
Knowing the farmer who grows our food and being well-versed in their growing practices ensures that each batch contains the finest, most fresh ingredients available. We like to call them “eco-locally grown”, meaning that we source from regional farmers who use techniques such as no or low spray, crop rotation, soil building, and other regenerative agricultural practices.
Sourcing our ingredients as close to home as possible preserves small family farms, contributes to our regions food security, reduces our dependence on fossil fuels and creates long-lasting and symbiotic relationships with folks we honor and trust who, soon enough, become part of our larger family.
Due to the variances of soil and the seasons, harvesting schedules and techniques, time, temperature and other factors, each batch is completely unique and, thus, truly artisan much like the process of winemaking.
And because Farmstead Ferments are never pasteurized, these wholesome, nutritious and delicious foods are absolutely loaded with life force and teeming with wonderful things like electrolytes, enzymes and probiotics. These jewels catalyze the processes necessary for digestion and assimilation while restoring and increasing the beneficial bacteria of the gut. Fermented foods are also known for their high nutrient content, especially vitamin C, and are said to be anticarcinogenic. All of this adds up to better digestion, increased immunity, enhanced energy levels and improved over-all well-being.
Plus, the zesty and pungent taste of fermented foods is the perfect complement to any meal or as a stand-alone snack. We like to pair them with meats and fish, stuff them into sandwiches, dollop them onto rice or potatoes, stir them into soups and—most especially—enjoy them on top of a leafy green salad (skip the dressing)!
Putting food by after the harvest is a time-honored tradition that allows us to enjoy the flavors of season’s past and fermentation is the best way to preserve these foods while enhancing both nutritional content and flavor. We hope you enjoy the fruits—and the vegetables—of our labor (of love).