We love Community Supported Agriculture, and you should too!

Our garlic patch in 2017! We began the business as farmers and have evolved to working directly with regional organic farms to maintain our commitment to sustainable agriculture and local food.

As a business committed to supporting sustainable agriculture, Hosta Hill partners directly with local farms to produce the organic vegetables that go into our award winning sauerkrauts, kimchis, and hot sauces. In 2018, we proudly sourced almost $40,000 of produce directly from wholesale growers like Atlas Farm in Massachusetts and MX Morningstar Farm in New York State. Such partnerships allow us to use the purchasing power of our business to support farmer livelihoods in the region while accessing the highest quality, most nutritionally dense vegetables available for our ferments.

Along the same lines, we believe that Community Supported Agriculture, or CSA, is one of the best available options for individuals and families to source their food in a way that more directly supports sustainability and equity in local food systems. For those unfamiliar with the model (or those who might already be long-time advocates), we wanted to share why we think CSA is important and invite fans of Hosta Hill to consider joining a local CSA this season. Now is the time to sign up!

Community Supported Agriculture: what and why

In its traditional form, CSA enables customers, or ‘shareholders’, to more directly support farmers in their community by purchasing a ‘share’ at the start of the growing season. This share covers the cost of growing food for the entire season, which allows the farmer a higher level of economic security while eliminating the extra work of sales and marketing. Importantly, CSA members also share in the risk of farming by receiving food in the quantity and quality actually produced by the farm. This means that specific crops might be more or less abundant depending on the growing conditions of a particular season.

For farmers, the economic security provided by up-front purchase of CSA shares is important because the success of a growing season often relies on weather conditions beyond the control of farmers themselves.  A bad growing season can often put serious financial pressure on farmers (or put them out of business altogether, as farmers in the midwest are currently experiencing in heart-breaking ways). The CSA model can play an important role in relieving some of that strain while building a strong community support system for the farmers.

Some very high quality organic green cabbage and bok choy grown by Atlas Farm, one of our valued farm partners.

For shareholders, the CSA model can increase awareness of the realities farmers experience while also providing access to the highest quality, freshest food possible as it becomes available throughout the growing season. As is the case for farmers markets, the food provided through CSA is often harvested day of, making it fresher than anything available at the grocery store. Because pickup often occurs directly on-site and includes interaction with farmers themselves, CSA is also a great way to get to know the people and place responsible for your food.

CSA in Massachusetts, New York, and Beyond:
Here in Western Massachusetts we have an abundance of local farms to choose from when considering CSA, including Indian Line Farm, Woven Roots Farm, and Abode Farm CSA (who is currently fundraising for a new project!) - to name just a few.  For those of you in the region, Berkshire Grown is a great resource for finding farms throughout the state. And in New York’s Hudson Valley, the Hudson Valley CSA Coalition maintains an up-to-date listing of CSA farms operating through the region.

Wherever you are, there is a likely a local farm that would benefit from your support in whatever form you can provide it. Whether you choose to become a shareholder or a regular patron of the farm store, purchasing food directly from farmers is a great way to support food systems that are healthy for people and planet.

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Abode Farm CSA in New Lebanon, New York offers ‘U PICK’ for shareholders as a way for members to pick their own flowers and produce.

WILD MUSHROOM PIEROGI

We don’t know about you, but as the weather turns chilly we’re all about some tasty warming comfort food. These pierogis made with locally foraged wild mushrooms and our sauerkraut really hit the spot! Any meaty mushroom can be substituted for the Maitake (Hen of the Woods) pictured. The process is time consuming, so making a big batch to freeze is a great choice. Note: While still delicious, heating our sauerkraut kills those gut healthy bacteria so be sure to serve with a little extra raw on the side if you want to maintain the probiotic benefits.

INGREDIENTS

Filling

• 1 onion

• 2 cups warm mashed potatoes and celeriac

• 1 cup grated smoked cheddar

• 1 shallot

• 1 tbsp butter

Serving

• Sour cream

• 2 tbsp butter

• 1 cup Hosta Hill sauerkraut

• 1/2 lb wild mushrooms

Dough

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup sour cream

• 1/4 cup (4 tablespoons) butter, room temperature

INSTRUCTIONS

To make the dough:

1. Mix together the flour and salt. Add the egg to the flour and combine. The dough will be dry at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

2. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

3. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

To make the filling:

1. Sauté shallot and onion in skillet until caramelized and set aside. Combine the warm mashed potato/celeriac mixture, cheese, and caramelized onion/shallot. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi:

1. Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

2. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal.

3. At this point the pierogi can be frozen for up to 6 weeks, or refrigerated overnight.

To serve

1. Heat butter in a skillet and sauté mushrooms until thoroughly cooked and slightly browned. Turn heat to low, add sauerkraut and cook until warm. Set aside.

2. Add pierogi to large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending of if they are fresh or frozen. When they float, take them out of the boiling water with a slotted spoon and briefly sauté in a generous amount of butter until browned.

3. Serve with mushroom mixture and sour cream. Enjoy!

Education Opportunities - Workshops, demos, and more!

Workshop participants chop cabbage during a vegetable fermentation workshop at Honest Weight Food Cooperative in Albany, New York. 

As a part of our commitment to sharing vegetable fermentation with our local and regional community, we're offering workshops and demonstrations throughout the summer and fall! Here is our current schedule of events, offered in partnership with cooperatives, libraries, and other educational centers in the region.

Please note that registration is required for some of the events, so be sure to follow the link for details.

8-5-2018 - Workshop - Austerlitz Historical Society, Austerlitz, NY (with Berkshire Ferments)

8-18-2018 - Brattleboro Food Co-op, Brattleboro, VT 

8-29-2018 Fermented Vegetables and the Gut Microbiome - a collaboration between Hosta Hill and The Nutrition Center - Greenfields Market, Greenfield, MA - Check back soon for details!

10-13-2018  - Workshop at the Berkshire Museum, Pittsfield, MA - Check back for registration details

Interested in collaborating with us on a workshop, demonstration, or event? Reach out to Mark Phillips at mark@hostahill.com

Happy workshop participants at Honest Weight Food Co-op in Albany, New York 

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)