Preservation stations.
Our small batch pickles, preserves & ferments are made from local, seasonal ingredients—
including produce from our own small property.
Every summer, the rush is on.
Tomato trellises in full flush. The kitchen overrun with cucumbers. Zucchini plants tracking across garden paths, with little regard for our careful spring garden planning.
Pickling, lacto-fermenting, jam-making & dehydrating are our pathways to preserve the season’s abundance. Using these methods, we make the flavours of summer available for year-round enjoyment.
We partner with another Central Coast organic farm, ALAN Foods, to give their fresh produce this same opportunity.