Spoutwood Farm CSA Share
Preservation Before Refrigeration
Fermentation is one of the oldest forms of food preservation. Before we were able to prevent spoilage through freezing and refrigeration we let beneficial bacteria do the work for us. By creating a controlled environment we can promote the growth of healthy bacteria while inhibiting the growth of harmful ones. Fermented foods include more than sauerkraut and kimchi.   Most people eat products of fermentation every day- like sourdough, miso, yogurt, tofu, pickles, cheese, sour cream, beer, wine, ketchup, salami, and vinegar. We hope you enjoy this live culture sauerkraut made from our spring cabbage. Look for more cabbage in your CSA bag this Fall!
Your Farmer,
Gina Porter 

Calendar of Events

Processing Black Walnuts
October 6 from 1:00 to 3:00 
Black walnuts are everywhere this time of year! Learn to process them for food, make them into medicine, and use them to dye cloth. Bring a quart sized mason jar and a t-shirt or cloth to dye. Contact Gina to RSVP.

Fall Harvest Party 
Saturday, October 13 4:30 to 7:30
Join us as we ring in the harvest season with an event celebrating you, our members! A farm to table dinner will be served. There will be live entertainment, home brews to sample, door prizes and more! Contact Gina to RSVP. 
Inside Your Share
You MAY find the following items in this week's share. Actual contents vary based on share size, pick-up location, and harvest variations.

Purple Basil



Peppers- Hot and Sweet



Winter Squash




Cheese Shares from Daily Crisis Farm
This weeks cheese shares will receive: Farmer's Choice 
If you are interested in adding local cheese or eggs to your share, please contact Gina:
Please return your empty green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home. 
Homemade Sauerkraut


  • 1 head green cabbage
  • 1 tablespoon sea salt
  • Clean glass jar (I usually use one average head of cabbage per quart-sized mason jar)
  • For brine: 1 additional tablespoon of sea salt and 4 cups water
  1. Wash the cabbage and remove any wilted outer leaves.
  2. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around ¼" wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.
  3. Place the strips in a large bowl, and sprinkle the sea salt over the top.
  4. Allow it to sit for 15 minutes or so, and then start mashing. There isn't a right or wrong way to do this-- just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to start the juices flowing. (It helps if you can think of something that makes you mad while you do this--it's better than therapy, really...)
  5. I mash/knead for about 8-10 minutes. Hopefully by the end of this process, you'll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl.
  6. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.
  7. Repeat the packing and mashing until the jar is full-- just make sure to leave about 2" at the top.
  8. If you there is enough liquid flowing from your cabbage to cover it completely, congrats!
  9. If not, make a 2% brine solution to fill up the rest of the jar. (If you don't completely submerse the cabbage in liquid, it's susceptible to mold and other gunk).
  10. To Make a 2% Brine:
  11. Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don't use all of the brine for this recipe, it will keep indefinitely in the fridge.
  12. Cover the exposed cabbage with brine, leaving 1" of headspace at the top. If you are having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, OR even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it's no big loss.
  13. Affix a lid to the jar (finger tight only), and set aside in a room-temperature location, out of direct sunlight, for at least one week.
  14. You'll probably want to place a small dish or tray under the jar, as they have the tendency to leak a bit and spill over. Also, removing the lid after a day or so to "burp" the jar and release any pent-up gasses is also a smart idea.
  15. Taste and smell your kraut after one week. If it's tangy enough, move to the refrigerator for storage. If you like a bit more tang, simply allow to ferment for a bit longer.


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