Many vegetables in our ferments have passed through the discerning hands of our friends at Green Door Gourmet. We have bought many tons of produce from them, especially headed cabbage, usually a few hundred pounds each week, when it’s in season. When we pick up the order, they have it waiting on a pallet for us, stacks of bagged and boxed vegetables such as beets, cabbage, carrots, and turnips.
Green Door Gourmet, a 350 acre organic farm, was one of our first stockists that contacted us about selling tempeh in their on-farm market. Ordering every week, they are very supportive of what we do. Every time we expand with a new product, they choose to carry it. Sylvia Ganier, the chief farm operator, is a sweet woman who runs their large operation. We work closely with Jim Suggs to order produce, and we feel blessed to have these relationships.
Richard Jones is an Australian chef who works in their farm kitchen. He educates about Community Supported Agriculture (CSA) in Middle Tennessee, including designing recipes to help CSA members better use what’s included in a share of produce. He also makes ferments in their location, and Sandor Katz has taught fermentation workshops there too.
Because of the volume of produce we use to manufacture fermentation delights, we rely on the connections that people like Sylvia and Jim have made. In addition to the farming and growing they do on their farm, they also outsource from nearby farms to meet demand for culinary needs. The cabbage that we buy from them to turn into sauerkraut is outsourced from the Amish, which is not a connection we have. When we process the cabbage, we still have to wash off some soil and clay and peel away the outer leaves. The headed cabbage is beautiful and hearty yet also has variation in size, color, weight, and patches of different pigmentation, all signs of the quality of the growing practices of the farmers.
From Certified Naturally Grown to USDA Certified Organic to Biodynamic Agriculture, it can be confusing to wade through the agricultural practices of different farmers and growers. Without the opportunity to visit all the farms where we source produce, we rely on businesses like Green Door Gourmet for their connections to community. Benefiting from their know-how to sift through farmers and growers to find quality, ethical produce, we deeply respect the professional ability of Green Door Gourmet to source enough of what we need to feed the people ferments.
For more information and to watch a video of their farm, check out greendoorgourmet.com.
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