We make fresh ferments.
All of our vegetarian options are handmade and contain organic ingredients.
Above is a picture of Tempeh, easily prepared for a simple or extravagant meal. People who are not familiar with Tempeh ask; “how do I prepare this?”
Tempeh should be cooked mid-high heat about 15 mins, or slow cooked as long as you want. You dont want to eat it raw, think of it as a mushroom. Baked, grilled, fried, sauted, and steamed are all possibilities with this versatile, protein rich food.
Below you may find some inspiration for preparation.
We raise heritage pork
We raised five Berkshire Tamworth pigs this past summer. They had lots space for playing and foraging. We supplemented their diet with rich whey from a local cheese maker, veggie and fruit scraps from food markets, and local way old bread. Everyone enjoyed their presence immensely here on the land, and we like to think that their love was returned.
Last night I had the pleasure to drop into a class hosted by Katherine Miller of Kosmic Kitchen in Lee, MA. The theme of the night was beautiful beans. She had found our tempeh through a friend who had bought some tempeh at a winter market. Katherine got in touch with us and had great interest in supporting a local and fresh tempeh source.
To the class, I brought our two popular types of tempeh; Black eye pea/adzuki, and soy bean/oat groat, we also had a sneak preview taste of a new variety we pursued; pure peanut tempeh! Katharine did a great job with her tasty, creative recipes. With the tempeh she made a mock tuna salad, sloppy joe, and just steamed the peanut, so everyone could get a good taste of the simple, yet delicious flavor.
We plan to support each other in the coming future and are very excited!
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Posted in Uncategorized
| January 19, 2012 – 9:40 pm
Are you wondering how you will get our products without visting us at the markets now that winter is here?! Well you are in luck. We will still have all of our products available (maybe even sneak peaks on new blends of tempeh, etc!) All you have to do is give a ring or shoot a email and we can coordinate a pickup.
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Posted in Uncategorized
| December 22, 2011 – 10:24 pm
Come check us out at the Berkshire Grown farmers market in Williamstown.
10am – 2pm in the Williams College Towne Field House.
More info online here on their Facebook page.
We will be offering all the usual, EXCEPT NO SAUERKRAUT!
Plenty of Blue Cheese, Kim Chi, Pork cuts, Tempeh and MORE!
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Posted in blog
| December 17, 2011 – 3:30 am
We had a great season out in CT at the Norfolk farmers market. Two more left! we will be there with a full lineup; smoked blue, regular blue, kimchi, sauerkraut, tempeh, and plenty of pork.
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Posted in blog
| October 2, 2011 – 12:40 am
Say hello to the near full grown piggies. Amazing how these little fellas put on weight; bread, whey, and fruit salad scraps will do it.
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Posted in blog
| October 2, 2011 – 12:29 am
Mid August we got to feed a whole crowd of block party goers in Downtown Pittsfield for the WordXWord festival. We served up some of our homegrown Pork Sausages and Pulled Pork on Berkshire Mountain Bread. The veggie stunner offering was a delicious Tempeh Reuben with our own KimChi or Sauerkraut.
Click here for a Flickr gallery of the days events.
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Posted in blog
| August 31, 2011 – 4:54 pm
So you ask, “what have we all been up too?!” well, the pigs are growing delightfully, their diet being supplemented with stale bread, whey, and an array of gleaned fruits and veggies.
These days the pigs like to frolic around in the honey suckle, lay around in the shade, make forts, blow bubbles in the whey or water, scratch themselves on any sturdy branch or stump. Most recently they have been making friends with the new little ones, our two goats, and three sheep. It only took a little while for the pigs to get comfortable with sharing their space, but after a while all the animals realized there’s plenty of room for all..plus more. but enough for now. go see some jolly pictures!
Abe (my parter), and I decided to sell some Berkshire Blue Cheese, along with Tempeh, Sauerkraut, and Kimchi at the Norfolk farmers Market on saturdays 10-1. Its a great market with wonderfully daring customers, buying tempeh just by our word and some direction on how delicious and nutrious it is. The feedback is coming back postive with all the products. We are beginning to look into what it takes to go wholesale, as we have had request from some merchants.
The garden is popping with greens, and squashes, beans are flowering and climbing, tomatoes are bushy with green tomatoes big and small, peas have done their round, the raspberry headge as well, another great yeild this year. we are so grateful for the abundance.
and we will see what veggies we have overflow to put on the farmstand…
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Posted in blog
| July 26, 2011 – 3:08 pm
We’re family plus some on a homestead turned small farm on RT 41, in West Stockbridge.
dinner time!
Back in April we got 5 Berkshire Tamworth pigs and are raising them for pork this coming fall. We are building up the soil for some new big garden space around the property, and love the idea of bringing vegetables to markets in the coming seasons. Being fans of cultured food we started experimenting with various recipes for Sauerkraut, Kimchi, and Tempeh. Right now Abe and Maddie are selling all three of these products at the Norfolk farmers market. We raised ten delicious chickens, and slaughtered them about a week ago, at the moment the meat is for family and friends; we are considering raising more to sell.
Theres a metal shop and woodshop where John Elling and Brian Bastow work out of fabricating sculptures, tables, chairs, and more.
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Posted in blog
| July 25, 2011 – 9:21 pm
