In 2004 we embarked on a new direction in our lives. We quit some less than healthy habits and began the journey of searching out and eating traditional foods. One of the additions to our diet was sauerkraut. We bought it through a local farmer and began eating a bite or two every day. Why? Because we learned about the incredible health benefits of sauerkraut. Eating lacto-fermented foods every day strengthens the immune system and improves digestion. Within a few weeks, we realized that kraut had become a part of our every day life. Eventually, we decided to try our hand at making our own kraut the old fashioned way.
We bought a ceramic crock, cabbage, and sea salt and we were off and running (the Beagles are an optional part of the process - they just love the kraut!) And what we discovered was that we were really good at it! Soon, our farmer asked to buy our kraut to sell to his customers so we started making bigger batches. Next we experimented with different flavors. Eventually, we moved into a commercial kitchen and the Beagles stayed home. But our roots in small homemade batches still continue to inspire us to make the tastiest and healthiest kraut possible.
Embracing the inconsistencies in life with unique limited edition creations of lacto fermented vegetables and condiments using lacto fermentation. Because we try to use local and seasonal produce, natural variations occur due to the nature of the vegetables at a given time of year. Always organic. “Ferments” or “Cultures”: are locally produced using organic ingredients, locally sourced and grown when possible, filtered water and ‘real salt’ a high mineral salt, and wild grape leaves. Because of the variations in seasons and sources of vegetables no two batches are alike…limited editions! So, enjoy each version for its individual personality! Substitutions may be necessary depending upon availability. These products are a good source for a wide range of digestion friendly probiotcs and the fermentation process makes them nutritionally superior, even to raw! They can be used as an accompaniment to meals; 2 tablespoons a meal provides ample benefits and can also used as an ingredient in prepared foods such as hummus, salads and dressings, and are great as a component in sandwiches. When finished be sure to drink the juice in the jar as well! Good alone, it too can be taken as digestive before a meal, supplying the body with useful enzymes for digestion. Please return the jars if not needed. Kombucha: Locally handcrafted in small batches. Flavored carefully and thoughtfully with unique and healthful ingredients. Organic teas, organic evaporated cane sugar or raw honey and flavors are used. The kombucha is fermented in glass. Kombucha is a fermented tea using a fungus (sounds scary, it’s a perfectly safe one, also know as a scoby: a symbiotic culture of bacteria and yeasts) that converts the sugar and tannins into digestion and liver friendly beneficial acids & bacteria. It is reported to be a useful aid for detoxification. Please return the bottle to be sanitized and reused. Breads: all ingredients are organic, All breads use sprouted grains, that have been dehydrated and ground to coarse flour.* with the exception of the organic and freshly ground millet rice flour that is used, leavened with a sourdough starter, filtered water, water kefir and grains, high mineral salt. *may contain milk kefir as well.
In 2009, we started to raise chickens for our own nutrient-dense foods. We met Dennis, and he encouraged us to sell our chickens and eggs as well as mentored us on pasture-raised poultry. This lead to our partnership with him to raise eggs, chickens, and turkeys when he was expanding his family and his dairy operation. We started with 300-400 chickens per year for meat and approximately 40-50 egg layers. At present, we are raising 700 chickens every Spring and every Fall as well as 50 turkeys each Fall, and 250 egg layers per year. Over the years, we have continually tried to improve our products by better land management, better feeds as they have come available, and improved packaging. We now sell NGMO chickens, turkeys, eggs, and broth. Our newest product is soy-free eggs. Shrink wrap is used on most of our chicken products to preserve freshness.
Our mission is to provide you with the best nutrient-dense foods we can produce in accordance with the Weston A. Price diet guidelines, being as cost effective as possible.
We welcome your comments.
Set within the rolling hills of Alachua County Fernwood Forrest is a vision, creating a simpler lifestyle. A Homestead of an evolving botanical garden, Fruit trees, vegetables, herbs and flowers, working bees and hens are part of the farm. Grown on the Homestead Whole Leaf Herbal Teas----from recent harvests, retain their flavor and fragrance, served hot or iced. For good health and cheer, Fernwood Forrest is happy to share some of the bounty. Fernwood Forrest Pure Beeswax Candles are also available.
We are a family owned and operated farm producing nutrient dense foods the old fashioned way with a modern twist. Our foods have no chemicals of any kind including no hormones or anti-life (biotics). We go way beyond the federal governments organic standards. We offer Non-GMO eggs/chicken, 100% grass fed beef, forest fed pork (Joel Salatin style), raw dairy products (milk, yogurt, kefir, cottage cheese, etc.). We deliver to Gainesville, Ocala, Tampa, Brandon and Bradenton, Jacksonville, High Springs, Brooksville, Clearwater, St. Pete and Tallahassee. Our goods also make it to the east coast and Orlando every other week. We also offer educational seminars at the farm or at your location and farm consulting to help you get started farming. We love visitors; contact us and we will set an appointment to give you a farm tour.
We have a 200 acres of fertile black land soil located in Alachua County, FL. We grew vegetables since we acquired the land in 1985 until we decided to raise grass-fed beef in 2006. We quit growing vegetables and turned all our land into pasture for cattle. Our pasture consist of mostly native forage including legumes such as clovers & indigo. We found the flavor of our beef exceptionally good because of the type of soil & grass we have.
We do not fertilizer our pasture. We don't use any chemicals wormer or vaccines on our cattle.
We also grow open-pollinated corn and make home-made CORN MEAL & GRITS.
Our purpose is to produce grassfed beef and other home grown harvest for local people's freezers. We invite interested people to come and see our farm and cattle.
The type of sourdough breads we produce are very difficult to find, and not much compares to them, when it comes to tasty & nutritious breads....here is why…..
We use only wild, living, bubbling sourdough cultures, created using ancient old world techniques that use long, slow fermentation combined with freshly stone ground organic or better whole grains, minutes before the fermentation process. This assures that we provide the best possible foods to the wild sourdough cultures which in turn makes the healthiest and tastiest breads that are:
Richly flavorful, satisfying and easier to digest, even for many who are Gluten Intolerant. The gluten is predigested in the fermentation process plus grains such as Spelt and Rye already have naturally lower levels of gluten than more modern hybridized grains.
Nutrient dense…packed with complex nutrients…a meal in a slice! Sourdough improves the mineral and vitamin bio-availability, making it substantially more nutritious. A super food of breads compared to anything you can buy in the market.
Our much slower fermentation process increases beneficial bacteria both in our bread and then in turn in your stomach by way of probiotics, as our breads are also a great source of fuel for your healthy gut flora.
Helpful for maintaining good blood sugar balance, as the long fermentation results in a lower glycemic index, without the usual spike in blood sugar levels, found in processed flours and breads. Diabetics are able to eat our sourdough bread as well.
Impressively long shelf life...the flavors and taste peak in two to three days after coming out of the oven, and then retain that for almost a week at room temp in a Ziploc bag. After that, putting them in the fridge can extend their life even longer. Our breads don’t really go stale or lose their flavor, but may dry out and then can be easily re-hydrated by adding water, milk, yogurt, juice, gravy, etc or by toasting to revive the full sourdough flavor.
Sourdough whole grain breads have a much better balance of protein to carbohydrates and have been used as a source of protein for thousands of years throughout history.
During our stone ground milling process, the grain is milled at a low speed which minimizes heat and helps keep the flour from losing fragile & valuable nutrients. As soon as grains are milled into flour, if not used immediately, they rapidly lose their nutritional value and start to go rancid. Some believe that within a few days there is little left of the original nutrients, which is why we use the flour as soon as we mill it.
Our philosophy is simple… if we feed our sourdough cultures with the highest quality & freshest foods possible, they will provide us with the richest tasting and nutritionally dense breads available. In summary, this bread is food that supports life from the moment it is created and enters the process of fermenting, to richly nourish your body and helps to support your overall well being.........which is why we call them 'Living Breads’.
By the Millers
We’re a family of eight who dreamed for years of living sustainably on our own little homestead. Two and a half years ago we were blessed to begin the adventure of purchasing 20 acres in the boonies and starting from scratch living off the grid.
We love this life the Lord has led us to, learning and working together. One goal we’ve had is to raise as much of our own food as possible. Discovering vegetables that grow year round as perennials rather than annuals has moved us much closer to that goal. Perennial vegetables are more nutrient dense, make beautiful landscape plants, are richer in color and flavor, take less care in the long run (like other shrubs in your yard), last and produce longer, are more drought resistant, and make better survival food and animal fodder than ordinary annual vegetables that produce only one short season.
In addition to growing perennial vegetables, we’re raising free-roaming non-GMO laying hens and building portable chicken coops/tractors for backyard chicken keepers, and raising adorable fertilizer-producing bunnies. We also make tallow soap and hand-crochet items. You never know what we'll be up to next!
Are you lactose intolerant and still craving dairy products? You just might be able to have your milk and drink it too! Sheep milk is gentle on the stomach and easy to digest, even for those who are lactose intolerant— more so than goat milk. Up to 75% of lactose intolerant people are able to drink sheep's milk without any adverse side effects. Additionally, sheep milk is naturally more nutritious than cow or goat milk. One cup of sheep milk provides 15g of protein, 473 mg of calcium, and higher levels of Vitamins A,B,D, and E, magnesium and heart healthy unsaturated fats than cow or goat milk. Sheep milk also contains the highest concentration of conjugated linoleic acid (CLA) found in any type of milk. CLA is known to have cancer-fighting properties.*
Our sheep graze in our pesticide-free pastures all day. They are not given any growth hormones to increase milk production. Some of our milking ewes are given small quantities of non-gmo barley and alfalfa in addition to their grazing for extra nourishment. If you would prefer, we also have grain-free milk.
If you are interested in purchasing delicious raw sheep milk, please let me know.
Small Beginnings Farm
*Nutritional information taken from Mountain Valley View Farm and weedemandreap.com