At Hosta Hill, we’re not just fermenters, we’re farmers, too! From the very beginning we had a strong urge to get our hands in the dirt, growing ingredients that would be processed into delicious cultured vegetables. Growing crops also allows us to work with specific varieties of vegetables that do best in the fermentation process.
We currently farm 5 acres of mixed crops, specifically for our cultured products just a few miles from our kitchen facility. Various varieties of cabbage, carrots, radishes, garlic, hot peppers, and a handful of other crops are what fill our fields each year. We farm organically, with a focus on low impact farming, conscious of our surrounding ecosystem and valuable resources. Abe, who is savvy and loves projects, converted an Allis Chalmers G Tractor over to electric, this is the tractor we use for the majority of our cultivating.
Over the past year we've earned two farming grants, the Harold Grinspoon Award and a Beginning Farmer Grant from the Massachusetts Department of Agricultural Resources, to help us expand our operations and infrastructure on the farm.
Our love of local agriculture doesn’t stop in our own fields. As members of Berkshire Grown and Community Involved in Sustaining Agriculture (CISA), we’re also longtime supporters of other organic farmers in the region and we’re privileged to have worked closely with Atlas Farm, Kitchen Garden Farm, Red Fire Farm, and Winter Moon Roots among others to source the majority of our ingredients for our products. We are committed to sourcing from local and sustainable farms and we take joy in building close relationships with these food system partners.
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