Carrying on with Traditional Cooking

On November 3rd a group of us got together to turn approximately 85 or more pounds of veggies into nourishing fermented sauerkraut.  We made four different kinds using heirloom and kaitlin cabbage, red cabbage, carrots, beets, ginger, onion, garlic, black radish and dill.  Locally grown veggies so we all knew how fresh and delicious they all were.  There are so many recipes you can source on the internet but we just started with our family's favorite ingredients and added a few new ingredients upon request to create a new recipe.  This was a day to share and learn from each other, knowing we had a lot of veggies to chop and get in the crocks a few hours.  Mission accomplished, and we all will be stocking our refrigerators to enjoy the harvest long into the winter months.  Everyone picked a station that suited them.    We will bottle our work shortly after Thanksgiving.     
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First is Savory Kraut, Variation to the Red Zinger (addition of carrots) Red Zinger, KC, and Captain's Kraut.   We have extra quarts not spoken for so if you are looking for some tasty sauerkraut order soon.  

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This week and every Thursday by 3 pm at Bee Healthy we will be delivering pre-ordered, Whipping cream, Milk, Chocolate Milk, Kefir, Maple/Vanilla Kefir, Greek yogurt, Cultured Butter, Marinated Feta and aged cheeses, Tomme, Havarti, Cheddar and Swiss.  Many of you are on our weekly delivery, no need to contact us unless you have changes or additions.   Regular orders filled first. You can be put on our waiting list and notified when products are available.  

Contact us by e-mail [email protected], text 307-272-5334 or via Facebook Messenger.

Happy Eating, from our table to yours!