We operate a two acre organic farm just south of Argos. Our goal is restoring the soil and the life therein to sustainability, so that outside inputs are required less and less.
The high nutrient density of our produce and value added products promote sustainability of health in our customers.
We grow heirloom varieties, stimulate soil biological activity with the addition of microbial & mycorhizal mixes and enzymes, humic acids & sea minerals, high quality compost, and plowing down of green manures.
We also regularly spray the leaves with foliar sprays that contain microbes, humic acids and sea minerals.
We grow and sell fresh romaine lettuce, carrots, beets, onions, garlic, leeks, root parsley, parsnips, cabbage, kale, basil, dill, cilantro, pickling cucumbers, winter squash, and heirloom pumpkins.
Based on the work of the Weston A Price Foundation, we started producing lactic acid fermented foods and beverages ten years ago. For most of the year, our own produce goes into these products for sale. During the “off season”, when our production is limited, certified organic produce is purchased for inclusion.
Currently, we have 17 Harsch crocks that we do fermentation in. All of our production is done in a newly rented certified kitchen, and right from the crock into jars, these products are refrigerated to keep the live cultures in them in a semi-dormant state for good preservation.
For centuries, cultures around the globe have found that these fermented foods keep indefinitely in their lactic acid environment that the microbes produce. This has provided them an excellent way to have fresh vegetables year round. It is important to include these lactic acid fermented foods and beverages in our diets regularly as Weston Price found in the healthy isolated cultures that he studied. Frequent inclusion of these live cultures floods our digestive systems with a diverse array of live microbes and intact enzymes. These probiotic “condiments ” recolonize our systems and leave no space for pathogens to cause problems.