November 2014 | Farmhand Fermented Foods

High Waters, and the Art of Perserverence

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It has been amazing to witness our Front Range community come together to support each other over the extraordinary events of the last few days. While Farmhand Organics and our employees have emerged in good shape, a number of our Farming Partners suffered significant losses from the floodwaters in Boulder county. Bonavida Growers and Oxford…

These Are a Few of Our Favorite Things

With Thanksgiving rounding the corner, holiday shopping and eats are in full swing. We know that you have lots of options, to choose from, which is why we’d like to share some of our favorite local food vendors and merchants. These places won’t disappoint!

The Times They Are A Changin’: The Freeze is Coming

September represents a tipping point in the harvest for our farmer partners. As temperatures begin to dip at night, the season’s first freeze becomes imminent, and with it a wholesale shift in the harvest from the warm weather crops of summer to those that thrive in frosty nights and shorter days.

Fermenting Fever

With fall comes fermentation. While produce like tomatoes, peaches and peppers thrive in the warmth of summer, early fall brassicas – including cabbages and other leafy greens – are among those crops that thrive in the late fall. As the days grow short, cabbages sweeten up in the cold, crisp weather.