Preserving The Harvest

Granted we are at the end of our growing season here on the farm and most of the crops have come to the end of their life cycle.  But we still have some crops that need to be put up for the winter in our farmhouse pantry.  Cabbage, carrots and waxy greens are very much a part of what,s is still hanging on the field and it just so happens to be the main ingredients for Kimchi. There are several folks that may have never heard of Kimchi…and up until last year Kimchi wasn’t something I myself wasn’t familiar with. Our farm friends bought out a batch they had made for me to try and I loved it! Last winter I made my first batch and even though I toned it down and really decided to make it to my own taste it was wonderful. Kimchi is a traditional fermented Korean dish that is made much like kraut but adds a twist by also using other vegetables and spices that hold up during the fermenting process.  Growing up on a farm I remember my mother and grandmother making kraut for the root cellar as well as other fermented vegetables such as pickled corn and even green beans. Handed down for generation to generation  preserving methods that after the age of the refrigerator came along some how tended to get lost. But for many the art and health benefits of fermenting vegetables are too important to be forgotten. Not to mention they are delicious!

Asian Cabbage

December 2nd. we are hosting a free workshop on making Kimchi here at the farm. I am excited about showing you my method of how I make my recipe for this wonderful side-dish as well as discuss all the variations and ways in which you can make Kimchi your very own. There is no limit to the creative process of persevering the harvest.  I hope you can join us next Saturday morning…learn something new and something useful that can be handed down generation to generation. I think it is so important to keep these skills alive and renewed….you never know when you may need them again.

Preserving The Harvest Workshop~ Kimchi

Saturday December 2nd.  10:30 am

The Farmhouse Kitchen ~Madison Creek Farms

Fun, Free and always Unconventional!

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My name is Peggy Lynn Marchetti. I am a wife, a mother of two beautiful, never boring children, and a farmer... that's right - a farmer... a female farmer to be exact. I live on a beautiful little third generation organic farm in middle Tennessee.

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