We are going into April with the word SUPPORT being the mantra, the need, the challenge for my family and our business during this chapter of 2020. Indeed, the pandemic has brought about many unique challenges for all of our families. With these challenges also comes an opportunity to grow together.
Never have we felt more privileged to be a part of this community that has worked hard to support one another through these uncertain times. This epidemic is for most a first, and hopefully a last, but WE ARE IN THIS TOGETHER! We’ve identified a few areas where our business can make an impact.
Supporting our local food economy
We’ve sourced over 90% of our vegetables from farms in the Skagit Valley thus far in 2020 and shall always work at maintaining relationships and supporting our local farmers. Many of your small farmers are working hard to find new and unique ways of connecting you with overwintered and spring vegetables. I encourage all to find ways of supporting those same local farmers via your local Co-op or by signing up for a CSA.
Supporting our local businesses
Our local retailers have been amazing in their support; many going above and beyond to see that you’ve a safe place to shop when your shelves run dry and doing their utmost to see that theirs do not. We continue to work with local food vendors and grocers to keep them stocked and you with access to our fermented foods. When your supply runs dry and you find yourself making the next run to the grocer, do protect yourselves first. We make deliveries wearing gloves and masks. Your delivery drivers, stockers and cashiers shouldn’t feel they are on the front lines and will take care as they perform their duties. YOU are the first line of defense! Stay safe and appreciate! That is, be sure to thank and tip (if you are able) all of those serving you. I’m sure you will see that line on a bumper sticker soon;)
Supporting our customers
We’ve been running regular promotions through our grocers to see that you’ve access to the same probiotic rich foods at discounted prices. We recognize that this is a financially stressful time and hope that these promotional prices make our products more accessible. Find reduced pricing on select products throughout Whatcom County. Feel free to reach out to us if you’ve questions about access to any of our regular and/or seasonal fermented foods.
In addition, we’d recently dropped our online pricing. You can now get a pack of four products shipped to your door for as little as 40$, anywhere in the US! Have a friend whom loves fermented food or has a compromised immune system? Share this page or ship em' some goods.
Supporting your gut biome
The business of fermenting food is certainly a means of preservation, but as a raw, unpasteurized and un-pickled (not a word;) food it retains all the nutrients of its original self plus has the added benefit of being probiotic. This word is thrown around quite a bit, but for good reason and reasons of which are not foreign anymore. Probiotic rich foods, among other things, are great for improving digestion and boosting immune function. We encourage all to discover the flavors of fermented food and see how transformative adding these foods can be on your overall health!
Prep Time: 10 minutes
Pangea Ferments 'Beets'
Thin sliced cucumber
Quick pickled onion vinaigrette
1/4 sweet onion, thin sliced
8oz apple cider vinegar
1 tbs olive oil
1 tbs dijon mustard
1 tbs honey or agave
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
Toast walnuts and toss together your preferred helping of the rest, along with 1-2oz of the fermented beets. Note too that these 16oz jars are packed with diced beets and needn't require any extra chopping.
Blend or whisk together wet and dry ingredients. We like to place all ingredients into a lidded ball glass and just give it a good shake.
Thin slice and add to dressing about 1/4 bulb of sweet onion (about 100 grams).
Super easy and oh, so tasty!
Side note: If you've some kraut brine on hand, grind dried mustard seeds and cover in brine for up to a week and you've now a raw fermented mustard in your fridge. 1 tbs of ground seed to 2 tbs brine, left in a small sealed jar will get you there.
Prep Time: 10 minutes
Makes approx 4 12oz drinks
2 stalks celery
4 sprigs of parsley
2inch piece of ginger
4oz Pangea Ferments kimchi brine
2 tbs coconut aminos
1/2 tsp ground pepper
1 tsp garlic powder
1/2 tsp dried sage
Pangea Ferments Spicy Brussels
whatever you’ve on hand
Also try with a
splash of hotsauce
splash of lemon juice
Endless ways to do this one up, but this one was refreshing and opened up the sinuses! The ginger and pepper add a decent bite, so add the amount of ginger juice after to control the heat. In ours we added a splash of locally made hot sauce to finish it off.
Juice the tomatoes, celery, carrots, ginger and parsley.
Add your kimchi brine, coconut aminos, ground pepper and garlic powder.
Grind or rub the sage into fine pieces and add to mix.
Chill for 3-4 hours or add ice.
Add your favorite garnishes.
Recognizing that not everyone has a juicer, a high speed blender can work also. To keep a smooth drink, forgo the carrots and celery. Instead add celery seed to the blender, peel the tomatoes and blend with the wet ingredients. Grate the ginger with a fine grater and simply wring out the juice.