Our whole pattern of preserving vegetables has changed since studying kraut making and brine pickling with Kirsten Shockey. We now include fermented food in our diet year round by using this time honored, traditional means of preservation. Kirsten is a true expert and creative artist in the realm of fermenting vegetables. Our refrigerator stores now include nettle kraut, Pickled asparagus and hot peppers. As the season progresses we will continue to make more of these wonderful taste treats. We are especially fond of Kirsten's "Edgy Veggie" medley of mixed brined vegetables with spices. It is wonderful to have these crisp, live foods to add exciting fresh and healthful flavors to our menu. It is great fun, it tastes wonderful and it saves on energy use, as we stock our pantry for the winter from the garden's bounty. Our crocks are active on our kitchen counter through out the season. --Barbara
Listen to our conversation recorded in October with Branden Byers in the Ferm-up Podcast.
We had a fun conversation with Ann and Peter Haigh in the fall, our conversation with them starts at around minute 31, however the whole show focuses on preservation.
Kirsten has an innate ability to combine flavors in a surprising and exciting way. She is Southern Oregon's local treasure of pickling knowledge. A day in her kitchen will give you the ability to preserve your garden's bounty in a time saving, delicious, and healthful way. Goodbye canning, hello pickling! --Carol
We do custom small group classes at our farm and are available for consultation for setting up your own fermentation station in your deli, restaurant, or on farm.
Kirsten helped us to establish our fermentation program. Not only was she extremely knowledgeable and helpful, she was a true pleasure to spend time with. She has helped us to organize community classes as well as create in-house products. Kirsten has continued to provide advice and guidance long since we worked together. We greatly appreciate everything she has done and will always welcome her as a member of our team.
--Bryan Tremayne, Proprietor Primal Cut Meats, Bend, OR
February 28, 2015 at 2 pm We will be demonstrating vegetable fermentation and signing books at The Booksellers at Laurelwood
387 Perkins Road Extended, Memphis, TN 38117
March 2, 2015, from 6 - 8 pm We will be doing a hands on class at Eggshells Kitchen Company in Little Rock, Arkansas. Register through Eggshells, the cost of the class includes a signed book and your own ferment to take home.
March 26-27, 2015 Kirsten will be a presenter at the Craftcation Conference in Ventura, California
March 28, 2015 at 2 pm. Kirsten will be at Granada Books, Santa Barbara, CA.
April 4, 2015 Stay tuned as details develop for a Kimchi class at the Ashland Community Co op.
April 7, 2015 Demonstation at the Applegate Public Library, Applegate, OR. Time TBA.
May 5, 2015 Bloomsbury Books Ashland, OR
Become a Fermentista*
*Artist of vegetable fermentation
In this interview we talk about fermentation and at about minute 27 there is a demo for anyone that just would like to see the set up to a very simple ferment.
Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.
They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.
Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good.
We would love to hear from you :: firstname.lastname@example.org