This Friday Dec 13 - Monthly Member Share Pick-up
This is the last membership share for the 2024 season. It was just a brief 3 month season and we learned a lot. Based on feedback from our members we want to continue with the Monthly Membership Share (CSA style) beginning as soon as January 2025 with two options now. If you were one of the many households who paid a 3 month lump sum fee for 2024, you will need to sign up again before the end of the month for one of our two monthly options. If you are already a monthly subscriber and you want to continue you will not need to do anything.
There will be a smaller monthly share option but it will not include the speciality ferments we've been creating. Follow the Subscribe link on the website or below to see the two options available and choose the monthly plan that fits your household's needs.
December's Monthly Share Contents
Exclusive to Member Ferments
- Holiday Cran Kraut (cabbage, cranberry, orange zest and juice, green apples, ginger)
- Spicy Kimchi Carrot Banchan (daikon radish, carrot, gochugaru, ginger)
- Special Lemon Dill Kraut (NO garlic and NO carrots) – this is for some of you who asked for no garlic in particular and others for no carrots
- Red Hot Sauce (spicy level 7/10)
A Few Special Ferments from last month still available
- Curtido
- Scape Kraut
- Red Miso Kimchi
- Pickle Lime Kraut
- Shishito Kimchi
- Smoky Ketchup
- Spicy Honey Mustard
Our Flagship Ferments available this Month
- Jalapeno Kimchi, Smoky Kraut, Naked, Lemon Dill, Signature, Sunny and Golden
A new Recipe and 3 cups of Kimchi we will share with you:
Steve Paris
The recipe above is very close to what I often make regularly with our Jalapeno Kimchi and dry black beans & green lentils using an instant pot. I do not do the fancy Dashi soup stock used above. Rather, I just simply add a quart of whatever stock I have on hand or sometimes a quart of the Trader Joe's Miso Ginger Broth. Let me know if you want some advice on how I do this with the Instant Pot, but I'm guessing if you use one regularly you will already know what to do.
We will be giving each of you 2-3 cups of our Jalapeno Kimchi that isn't as crunchy as we like for market pints. It's still tastes amazing and perfect for cooking with. Use 1-2 cups for the recipe above and then also you could use 1 cup to make your own Jalapeno Kimchi cream dip: 16 oz of Jalapeno Kimchi by weight, 8 oz of cream cheese and 8 oz of sour cream. We like to blend the kimchi to a finer consistency before adding the other ingredients.