CURRY BOWL

Full of rich savory flavors, this curry bowl is both satisfying and nutritious. Creamy coconut milk and bright citrus are a great combination with the spice of our Curry Kraut.

INGREDIENTS

• 1 package cubed firm tofu

• 1 cup black rice

• 1 zucchini

• 1 head of cauliflower

• 1 can coconut milk

• 1 tbsp curry powder

• 1 tbsp turmeric

• 3 cloves garlic

• 1 lime

• 2-3 tbsp coconut oil

• Salt

• Pepper

• Cilantro for garnish

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. In a small pot or rice cooker combine 2 cups water, 1 cup of black rice, and 1 tsp salt. Cook covered on low heat until water is absorbed and rice is tender.  

3. While rice is cooking, add 1 tbsp coconut oil to a skillet and lightly sauté garlic, zucchini, and tofu over medium heat. Add coconut milk and spices and cook on low heat for 10 minutes. Finish with lime juice and salt to taste. Set aside. 

4. Remove outer leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Turn cauliflower head core side down; using a chef knife or large serrated knife and cut cauliflower vertically into four 1- to 1 1/4- inch-thick "steaks"

5. In an extra-large oven-going skillet heat oil over medium heat. Add cauliflower steaks; cook for 4 to 6 minutes or until browned on both sides, turning once halfway through cooking time. Sprinkle with salt and pepper. Transfer skillet to oven; roast, uncovered, 15 to 20 minutes or until tender. Remove cauliflower from skillet; keep warm.

6. Assemble cooked rice, tofu curry, and cauliflower pieces in bowls with Hosta Hill Curry Kraut in the bowl or on the side. Garnish with cilantro. Serve and enjoy! 

VEGGIE SALAD WITH AVOCADO DRESSING

This colorful and nutritious salad is perfect for those summer days when it’s just too hot to turn on the stove! The creamy sesame avocado dressing is a perfect balance for our tangy Daikon Kimchi. Try substituting whatever seasonal veggies you have available!

INGREDIENTS

• 1 can butter beans

• 1 bunch asparagus

• 1 cup sliced red cabbage

• 1 zucchini cut into ribbons

• 1 cup sliced radishes

• ½ cup Hosta Hill Daikon Kimchi

• Cured egg yolk shavings (optional)

• Salt and pepper to taste

Sesame Avocado Dressing

• 1 ripe avocado

• ¼ cup lemon juice

• 1/8 tsp honey or maple syrup

• 1 tsp soy sauce

• 1 tsp toasted sesame oil

• ½ cup water

For Dressing: Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.

INSTRUCTIONS

1. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). 2. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Cut into bite size pieces.

2. In a large bowl, combine vegetables, beans, and Daikon Kimchi.

3. Before serving, mix with avocado dressing until coated. Salt and pepper to taste. Garnish with cured egg yolk (optional)

Changes in 2018

If you've been a follower of Hosta Hill you may know that from the start, we have been dedicated to farming multiple acres of mixed vegetables for our ferments at Hosta Hill. Growing and sourcing quality ingredients for our products is the basis of our vision for a local food economy.

This 2018 season is shaping up to be a little bit different!

To start, we are taking the year off from growing the typical array of vegetables for our ferments. Though we couldn't help ourselves and have a crop of garlic planted for a fall harvest (and for Scape kraut of course). While being involved deeply in the growing for our ingredients is close to our hearts, we consciously chose to take the season off for big changes ahead: 

The major news being that Abe and I are anticipating the arrival of a baby in June and are looking forward to prioritizing time for our growing family!

And, along with our own family, Hosta Hill is also expanding! You may have noticed on some of our labels it says 'Produced in Pittsfield, MA. That's right, we are in the process of shifting all operations to a new facility in Pittsfield! The facility is owned by the local company Fire Cider, and they have graciously invited us to share space with them. This new move and increased space will allow for some serious ease of expansion in production and distribution. For the past 4 years we have been operating out of our Kickstarter fueled (THANK YOU!) and increasingly confined kitchen space in West Stockbridge (less then 900 square feet, oy!). The new kitchen space is about 3,500 square feet--and that's just the kitchen. Other features in the building are a 14x36' walk-in refrigeration unit (a grower/food processor's juiciest dream), an actual space for packing online orders and shipping, a loading dock, and generally lots of flat, hard ground for moving stuff around (think barrels of ferments, pallet bins of vegetables). 

You may be wondering, well where are all the vegetables going to come from? We have many talented growers between the Hudson and Pioneer Valley and we will be utilizing them. MX Morningstar Farm and Winter Moon Roots will be supplying the majority of our daikon radish. Atlas Farm and Red Fire Farm will be supplying our red, green and napa cabbage, as well as onions and carrots. We'll be supplying the majority of our garlic and hot peppers. Working together with local food system partners is just as close to our hearts as growing is, and still a part of our Field to Ferment vision.
 
We are excited for these growth opportunities and new chapters, and we are so grateful to our dear customers (that's you!). We look forward to the coming season and continued connections in our community. 

~Maddie Elling
cofounder/cabbage patch parent

Maddie and Abe pictured with Berkshire ferment friends Michelle and Ted

TEMPEH REUBEN WITH SAUERKRAUT

A twist on a classic, this delicious tempeh reuben is satisfying and full of rich flavor. The soy sauce adds a hint of umami, and our sauerkraut is the perfect compliment to the creamy avocado and dressing. This recipe can be make vegan or vegetarian with some simple substitutions.

INGREDIENTS

• 8 ounces tempeh

• 1/4 cup soy sauce or tamari

• black pepper

• 4 slices rye bread

• 2-4 tablespoons olive oil

• 2 tablespoons butter or earth balance

• 1 cup Hosta Hill Sauerkraut

• 1 avocado

• 1 cup arugula (optional)

• 2 slices swiss cheese (optional)

1000 ISLAND DRESSING

• ¾ Cup Cashew Cream or Mayonnaise

• 1 tablespoon nutritional yeast (optional)

• 1-2 tablespoons ketchup

• juice of 1/2 a lemon

• 1 tablespoon chopped pickle + 1 tablespoon pickle juice

• 1 tablespoon chopped chives

• salt + pepper

INSTRUCTIONS

1. Slice the tempeh in half lengthwise and then slice each piece in half to create 4 small, thin pieces.

2. In a gallon size zip top bag, combine the tempeh, soy sauce, and pinch of black pepper. Seal the bag and gently toss to evenly coat. Let marinate for 30 minutes, flipping the bag around half way through.

3. Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the tempeh in batches and cook until golden crisp, about 3-5 minutes per side. Repeat with the remaining tempeh.

4. In a small bowl, whisk together the cashew cream or mayonnaise, ketchup, lemon juice, chopped pickles and pickle juice. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Stir in the chives and season with salt and pepper. Keep stored in the fridge for up to 2 weeks.

5. Spread butter or earth balance over each slice of bread and pan fry or broil until golden brown.

6. Place the tempeh on the fried bread and then add all other toppings, finishing with the dressing.

7. If adding cheese, leave the sandwich open faced and place the cheese on top. Broil for 3-5 minutes or until the cheese is melted.

8. Slice in half and enjoy!

BLACK BEAN TACOS WITH CRIMSON KRAUT

Spicy, tangy, and satisfying, these black bean and avocado tacos are the perfect dinner for the warmer months. Great for parties or big families, you can set out all the prepared ingredients and let everyone make their own. Our Crimson Kraut makes a beautiful and delicious garnish!

INGREDIENTS

• 12 corn tortillas

• 2 cups black beans

• 4 avocados

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 1 - 2 cups Hosta Hill Crimson Kraut

• Hosta Hill Lacto-Fermented Hot Sauce

• 1 bunch cilantro

• ½ cup sliced radishes

• ½ cup sliced jalapenos (optional)

INSTRUCTIONS

1. Toss black beans in a bowl with olive oil and lime juice, and salt to taste.

2. Place all garnishes on a plate or plates so you will be ready to assemble.

3. Heat a skillet on the stove (cast iron works well) on medium high heat and wait until it is fully heated before placing corn tortilla. Toast for 1-2 minutes, or until it starts to brown / char slightly. Take the tortilla out of the skillet, and carefully bend until it creates a taco shape. As it cools it will hold the shape and it will be easier to fill. Repeat with all tortillas.

4. Fill with beans, avocados and top with Crimson Kraut and any other desired toppings.

5. Enjoy!