Whewwwieee!!!Today is the unveiling of the crock of saurkraut that has been fermenting for several weeks. To those of you who are brave enough to tackle this task, you have my utmost respect , as there are very few accomplishments in the kitchen as iffy as homemade saurkraut. We have been keeping our distance from the mysterious happenings inside the crock knowing that it is best left undisturbed once the brine has covered the cabbage and the fermentation process begins. We don't dare peak inside the cheesecloth as any whaft of air from the inside permeates the room making the kitchen smell exactly like old, wet, tennis shoes. Amazing that anything so smelly will taste so good. For those of you that eat saurkraut, fresh is completely different from what you buy in a can or jar. You must come to the farm for a taste! You will never be satisfied with store bought again. We are putting the finishing touches on the new market building. We are still planning to open mid-April for strawberry picking. We will post the days and times, as we get closer to the ripening of the berries. Goat cheese will be available in the market this week, along with yogurt, kefir, and buttermilk. I have several batches of soap that also will be ready this week, so it will be plentiful also. Call or e-mail us if you have any questions. From our farmstead to your table, thank you for all of your support!