First Kraut school graduates 10 fermentistas!

Instead of cap, gown and diploma these graduates went out into their worlds with crocks in their arms, ready to spread the joy of cultured food love to their families.  In the gingham bonneted crocks, under the weight of the wooden followers, in the ceramic darkness were salted vegetables beginning to brine.

After morning class time and a group-kraut project everyone gathered around the farmhouse kitchen table for an amazing lunch, featuring what else? Kraut!
Lunch began with sauerkraut appetizers.  A favorite was the fresh dates topped with Pholia Farm Hillis Peak cheese and Subtly Smokey kraut.  The main course focused on quiche and tarts made with kraut and a beet kraut borscht, accompanied by wonderful local Weisinger wines.  The sausage and juniper onion tart went especially well with the Weisinger 2006 Syrah. 

With full bellies everybody came back to the kitchen ready to channel their inner kraut.  They chose from a selection of cabbages, greens, and root vegetables, as well as an array of herbs, spices, and salts, to create an unique blend all their own.

Some recipes from the lunch are available on our recipe page.  We will soon post another class as there was more interest than availability.