See a volcano of pickles! The pluses and minuses of natural ferments.

A customer shared his farm food order with us on Instagram. Thanks for sharing, Nick! It included this amazing video of the volcano that can erupt from our fermented pickles: What's going on here? Why so many bubbles? Conventional pasteurized vinegar pickles (you know, the kind that are considered "normal") don't bubble at all. What you're seeing is the fermentation. When fermented pickles are made, it's a very simple process. The following is mixed in a jar: Cucumbers, well water, celery seed, mustard seed, dill, garlic, Celtic sea salt, and whey. Then, the jar sits with a loose lid for 3-7 days, until it's done fermenting. The seeds and herbs are in there for flavor only. The cucumbers, water, salt, and whey are what make the magic happen. Note that there is no powdered culture added. Yes, whey is added and it has probiotics, but it simply helps jumpstart the ferment. Even without the whey, those pickles would ferment. It would just take a little longer. This is because raw veggies naturally have lactic acid bacteria (LAB) in them. When you mix them with water and salt, it creates the perfect environment for them to grow. Pretty cool, right? The living microbiology (the LAB) grow and multiply. They eat the naturally occurring sugars and starches in the cucumbers and produce CO2, a gas. The fermentation carbonated the pickle brine! The fermentation made the volcano! It's also a sure sign that there's plenty of good probiotic stuff for your gut in that jar. The white stuff is yeast (most likely KAHM yeast). Another thing to notice in the jar is how the liquid is whitish, not clear. There's nothing unsafe about it. Yes, you can eat it! It's a natural part of fermentation. You see, KAHM yeast thrives in acidic environments. As that probiotic goodness ferments and creates CO2, it also creates lactic acid. The lactic acid not only gives pickles their distinct sour flavor but also makes the brine acidic. KAHM yeast is naturally in the air. It will land on a ferment and think "Gee, this would be a great home." And then it grows. It typically makes a film on the top of a ferment, but it can also sink to the bottom. With volcanic pickles, it gets all mixed up in the brine and will eventually settle. Fermented veggies are an acquired taste. Nick, who shared the volcanic pickles video, reported that: "The pickles are absolutely delicious. I love them!" But... we sometimes get complaints about the flavor of the pickles and the white stuff. Is Nick's palate simply more accustomed to ferments? Were some jars of pickles actually off? It's really hard to say... especially when you're not there smelling and tasting it yourself. What I do know is that fermented veggies are an acquired taste. They're very different from the distinct pasteurized vinegar pickle flavor you likely grew up with. Fermented pickles have umami to them (think about that "weird" flavor in miso or a very sharp aged cheese). They have a lot of tang. They can even taste metallic. Some may feel a burn on their tongue (that's the lactic acid by the way). You may want to try making some at home (as I said before, it's pretty easy). That way, you can taste the flavor throughout the fermentation process and put it in the fridge when you think they're just right. Fermented veggies can last months in the fridge with proper maintenance. Here are a few tips to keep them in their best shape. Always store in the fridge. This will slow down the fermentation so they don't get overdone. If you leave them on the counter (especially pickles), they'll get quite sour and mushy pretty quickly. Never freeze ferments. They'll just get mushy. Make sure the veggies are always covered with brine. If the brine falls below the veggies, simply add more water and sea salt. So easy! If the veggies aren't covered, they can grow mold or dry out and become yucky. If there's too much KAHM yeast, remove it. KAHM yeast is perfectly safe to eat. However, it can have an off-putting flavor, especially when there's too much. If it's on the top of the brine, simply scoop it off. If it's all mixed up in the brine, let the jar sit for a day or two so it settles. Once it sinks to the bottom of the jar, you can remove the pickles and clean brine (leaving the white stuff at the bottom), clean the jar, and then put the pickles and brine back in. Voila! With this in mind, you might be wondering... Can ferments become unsafe? If a lacto-fermented veggie goes wrong, it will be pretty obvious. It may have a repulsive smell, flashy colors (like pink or black mold), or a foul flavor. While a normal ferment should have a sour, tangy smell, a bad ferment will smell putrid or rotten. This can be a little tricky, especially if you're new to ferments. The flavor can be wild! Often you simply need to trust your gut. Although getting used to ferments can take some time and know how, it's worth it. Why? They're just so darn good for your gut. They're packed with a range of lactic acid bacteria. Fermented veggies usually have bifidobacteria, too, which isn't prevalent in fermented dairy but is crucial for healthy digestion. When you have robust and healthy gut microbiology: The bad stuff simply can't grow. You're less likely to get sick. Your digestion is better overall, meaning that you get max nutrition from the food you eat.Your gut can better produce essential nutrients like short-chain fatty acids and vitamins B1, B9, B12, and K.You can experience less inflammation.Your gut-brain connection is better. You may find yourself in a better mood, with less stress. There's probably so much more, but those are the top ones for me! Do you eat or make ferments? Why or why not? Have you tried the pickles? What's your experience? I'd love to hear from you! Comment below (no account required - start typing for the guest option to appear) or contact us.

Why spring grass milk is the most healthy, creamy, yellow, and delicious.

Ahhhh, spring grass fed milk. It’s just the best milk of the entire year. You can see that it’s yellower and creamier. You can taste its full flavor and earthiness. In your gut, you just know that this milk is good for you. It’s simply the best. With modern testing, we can quantify that we’re not crazy for believing this or feeling this within our bodies. It’s scientifically true. Spring grass fed milk is the healthiest milk. Let’s explore.

Sugar. What's the big deal anyways? Does refined vs natural matter?

I’m pretty new to this “health conscious” world, and honestly… it can be so overwhelming! Do you ever feel like that? There’s SO much information, so many rabbit holes to fall into, and it can feel like you need a degree just to grocery shop. For me, it started with sugar. I know, I know, we ALL know that sugar is bad. But when you grow up in an environment where health isn’t really talked about (like me), no one actually explains why it’s bad. They just say “Don’t eat too much sugar.” But what does too much even mean? And why is it bad? What happens if I eat too much? So there I was, just trying to make some churros (because, priorities — yum!), when I thought: “I don’t want to use bad sugar..but how do I know which sugars are good and which are bad?” And down the rabbit hole I went. Now, I’m here to save you some time and break it down the easy way - as simply as I can. What’s wrong with refined sugars? Why should we stay away? Alright, let’s get into it. What’s the big deal with sugar? Why do people tell us to stay away from it? Turns out, there's quite a few reasons… and I was today years old when I learned some of them. Contributes to weight gain and obesity: (Duh! I knew this one at least!) Excess sugar gets stored as fat. Simple as that. Increases the risk of type 2 diabetes, heart disease, and other chronic conditions: Messes with insulin, spikes blood sugar, and leads to long term issues. No nutritional value: Empty calories, zero benefits. Just makes things sweet. Highly processed: Highly processed sugars like high fructose corn syrup typically contain a higher % of fructose. If consumed in large amounts can lead to higher triglycerides, diabetes, fatty liver disease, heart disease, etc. Addictive: Your brain craves more, leading to overconsumption. Steals nutrients from your body: Especially B vitamins, which are crucial for brain and nervous health system. Blood sugar roller coaster: The spike and crash cycle leaves you tired, cranky, and reaching for more sugar. Knowing this doesn’t make that chocolate glazed donut any less tempting, but once you really understand what sugar does to your body, it’s easier to make better choices. Why is it important to be mindful of how much sugar you are consuming? The average American consumes 17 teaspoons (71 grams or 0.16 pounds) of added sugar per day (honestly, I believe it’s likely more than this) Here is a quick chart of the recommended sugar intake: Here’s a chart of common foods and the grams of sugar: So yeah, we’re eating waaaaay more than we should. And it’s not just about weight, sugar affects your brain, mood, energy, and overall health. Too much sugar can lead to: Brain fog, forgetfulness, mental dullnessIncreased anxiety, panic attacks, and mood swingsChronic fatigue, muscle weakness, and even heart palpitations I’ll be honest. I’ve felt some of these symptoms myself. I never really watched my sugar intake…until now. I didn’t think it was THAT big of a deal. But the more I learned, the more I realized how much sugar was affecting me. Is natural sugar any better? The short answer — yes! Here’s why: Refined Sugars: Refined sugars/processed sugars (like white sugar and high fructose corn syrup) are stripped of everything beneficial. They are digested quickly by the body, causing spikes in blood sugar followed by crashes. This also leads to hunger, irritability, and cravings. Have you ever eaten a donut and still felt hungry? Natural Sugars: Natural sugars (like those in fruit, honey, maple syrup) come with fiber, vitamins, and minerals that your body actually needs. So it’s digested slower. This keeps the blood sugar stable, reducing cravings. Plus they come with essential nutrients that refined sugar lacks. For example: An apple has natural sugar, but also fiber, vitamins, and antioxidants. A donut has added sugar, no nutrients, and leads to sugar crashes. So yes, natural sugars are the better option, but moderation is still key. Even natural sugar is overconsumed, it can contribute to weight gain and metabolic issues. Refined Sugars to Avoid Okay, so we know refined sugar isn’t great. But what should we actually avoid? Here’s a quick list: ❌ White sugar (refined sugar) - the most processed form w/ 0 nutrients ❌ High Fructose Corn Syrup - common in sodas and processed foods ❌ Sucrose, Dextrose, & Fructose (found in a lot of processed foods) - sneaky names for refined sugar in packaged foods ❌ Artificial sweeteners (aspartame, saccharin, sucralose) - synthetic sugars, probably so much worse for than sugar Better Alternatives: Natural Sweeteners You Can Use Giving up sugar completely is tough (trust me, I’m working on it too!). But the good news is, there are better options that don’t come with the same downsides as refined sugars. ✅ Pure Maple Syrup: rich in minerals, great for baking ✅ Raw, unfiltered honey: full of enzymes and antioxidants ✅ Molasses: iron rich and nutrient dense ✅ Maple sugar, sucanat, coconut, palm, or date sugar: less processed and better for you ✅ **Piloncillo or Mexican Brown Sugar: raw, unrefined cane sugar. Also known as Mexican brown sugar. ✅ Applesauce & Mashed Bananas: great for baking swaps ✅ Raisins & Dates: natural sweetness with fiber and nutrients **Side Note: I grew up with this!! I didn’t know that this entire time my family has been using a better version of sugar all long!! It was really cool to learn this. Final Thoughts: Be Smart About Sugar Look, I’m not saying you need to swear off sugar forever (I mean..churros exist). But being mindful of sugar intake and choosing better alternatives can make a huge difference in your health. A few key takeaways: Sugar is addictive and offers zero nutrients. Too much sugar affects your weight, brain, mood, and energy levels.Natural sugars are better, but should be consumed in moderation.Avoid refined sugars and opt for natural sweeteners when possible. And honestly, give yourself grace. Changing habits takes time. I’m still figuring it out myself, but the goal isn’t perfection. It’s making small, healthier choices every day. So, what are your thoughts? Are you trying to cut back on sugar too? What are your favorite alternatives? Do you have any recommendations? ----- References https://www.bbcgoodfood.com/health/family-health/children-and-sugar-how-bad-it https://www.westonaprice.org/... https://thinkvida.com/blog/why-you-should-avoid-refined-sugars/ https://kaynutrition.com/what-is-the-healthiest-sugar/ https://nutrition.ucdavis.edu/outreach/nutr-health-info-sheets/consumer-addedsugars https://www.hartfordhospital.org/about-hh/news-center/news-detail?articleId=27851&publicid=461 https://thegreatbritishporridgeco.co.uk/blogs/news/natural-sugars-vs-added-sugars... https://veggiesandvirtue.com/blog/how-much-sugar-can-kids-have https://www.nhs.uk/live-well/eat-well/food-types/how-does-sugar-in-our-diet-affect-our-health/

8 reasons we're in love with our new meat processor

We don’t want an “ok” or “good” processor. We want an “awesome” processor, one that holds the highest standards, just like we do on the farm.

We had given up hope and were working with the best options available. Then… something miraculous happened. Our dreams came true. Let me enthusiastically introduce... Olde Tyme Meats!

Here are 8 reasons we’re in love with our new processor, Olde Tyme Meats.

We love it. We love it. We love it all.

What do you value when buying meat? Are the farming practices or the butchering quality more important? Do you wish any of our meats were cut or packaged differently?

More from the blog

See a volcano of pickles! The pluses and minuses of natural ferments.

Why spring grass milk is the most healthy, creamy, yellow, and delicious.

Sugar. What's the big deal anyways? Does refined vs natural matter?

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