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!

Cold Noodles with Kimchi

This simple dish is quick to prepare, refreshing, and a great way to enjoy our Kimchi! The possibilities for delicious, fresh toppings are endless and a great way to use up scraps in the fridge. The sauce can be made ahead, and mixed with the noodles right before serving. 

INGREDIENTS

• 1 pound egg noodles

• 2 tablespoons sesame oil, plus a splash

• 3 ½ tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon maple syrup (optional)

• 1 tablespoon finely grated ginger

• 2 teaspoons minced garlic

• 1-2 teaspoons Hosta Hill Lacto-Fermented Hot Sauce (optional)

• Hosta Hill Kimchi

• Lime wedges

• Sesame seeds

• Julienne veggies for garnish (carrot, cucumber, cabbage and scallion)

• Hard-boiled Eggs (optional)

INSTRUCTIONS

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.

2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, maple syrup, ginger, garlic, and hot sauce (optional).

3. In a large bowl, toss the noodles with the dressing and add a sprinkle of sesame seeds.

4. If serving immediately, portion the noodles out into bowls and top with Kimchi and other desired garnishes.

5. Enjoy!

Farm to bottle: celebrating our local, fermented Hot Sauce

Our local, fermented jalapeño and garlic hot sauce!

As we settle into this fall transition, we reflect with gratitude on another successful growing season in the Berkshires. This summer and fall, we've grown two varieties of cabbage, carrots, garlic, jalapeño and sweet red peppers, and various other storage crops for our own personal consumption. We've also continued to partner with local, sustainable farms in the region, which include: Atlas Farm in South Deerfield, MA; MX Morningstar Farm in Copake, NY; Winter Moon Roots in Hadley, MA; Red Fire Farm in Montague, MA; and Abode Farm in New Lebanon, NY. Thank you to all of our farmers! Your work is essential to building a thriving and sustainable local food economy, and we are so happy to be a part of what you do.  

And while many of our ferments combine ingredients from multiple farms (including our own), our hot sauce is the exception, prepared with jalapeños and garlic exclusively grown by us on farmland right near our kitchen in West Stockbridge, Massachusetts. This season we were blessed with an abundant pepper crop, and amazed at the flavor and spice of our jalapeños and sweet red peppers. And the jalapenos, of course, are the primary ingredient in our fermented hot sauce.

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Our co-founder Maddie Elling processing peppers in the kitchen. 

After harvesting, the jalapeños are processed in our kitchen and fermented with sea salt in the same way that we prepare our sauerkraut and kimchi: using the traditional lacto-fermentation method of combining vegetables, sea salt, and time. Part magic, part microbiology, the fermentation process enhances the flavor and probiotic content of our hot sauce, creating a flavourful, sour tang without the addition of vinegar.

This year, we are also experimenting with new hot sauce recipes. Many of you have seen our jalapeño hot sauce appear in both red and green varieties. This is the result of producing the same recipe with red, ripe jalapeños and green, fresh jalapeños. Moving forward, we are now experimenting with a distinct, additional recipe to differentiate the two colors in both appearance and taste, and to provide a milder variety for those who prefer a hot sauce with less fire. Stay tuned!

And so keep an eye out for our hot sauce at select retail locations and various farmer's markets in the region, including Berkshire Grown in Great Barrington and Williamstown, MA; Basilica Farm and Flea in Hudson, NY; the Shindy at Shire City Sanctuary in Pittsfield, MA; and GBAM, the GB Arts Market in Great Barrington, MA. Locally grown and naturally fermented, we see our hot sauce as a celebration of local agriculture and the community of farmers, retailers, and customers that makes what we do possible. 

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At work in the garlic patch this summer: this garlic also produces the garlic scapes used in our Scape Kraut!