We Put Some ZEST in Your New Favourite Carrots—Like Walking on Sunshine!
Super BRIGHT and warming—with its glowing orange & yellow hues, and satiating harmony of zesty garlic spice—this spirited living breathing ferment is gonna lift you up, and LIGHT UP Your Digestive Fire.
We start with the tastiest carrots in the whole Fraser Valley, add the best BC garlic and cayenne pepper, plus fair-trade ginger and turmeric, fermented in the highest-quality salt. We create the ideal conditions, sit back, and behold the transformative magic of fermentation.
This probiotic-rich ferment with its roots infused in (East) Indian and Asian inspired flavour pallets. Our Spicy Ginger Turmeric Carrots will add that special splash of warming, zesty sourful flavour and a perfect pinch of spice to any dish.
We use only the sweetest carrots from Forstbauer Family Farm in Chilliwack, BC, grown Certified Organic & Certified Biodynamic (Demeter). Our potent garlic and peppers are legendary, grown off grid at Roaring Creek, high-up in Lillooet Country. We carefully source our Ginger and Turmeric fair-trade and organic from Discovery Organics.
We are making small batch, bio-diverse, naturally fermented vegetables using traditional methods.
INGREDIENTS: Organic Biodynamic Carrots (Forstbauer Farm), Organic Garlic & Cayanne Pepper (Roaring Creek), Fair-Trade Organic Ginger (Discovery Organics), Heirloom Pragati Single-Origin Turmeric (Diaspora Co.) and Himalayan Pink Salt.
HINT: We absolutly love these carrots on top of our dahl soup. And, really crave them on avo-hummus-toast, too — try some local terroir with your toast ;) Try this ferment on everything, from your eggs and rice in the morning, stir-frys, soups, salads, tacos, wraps, even burgers, and more.
YES, LOCAL ORGANIC BIODYNAMIC CARROTS!
All of our carrots are grown in the fertile soils of the Fraser River Valley by the Forstbauer Family, using regenerative agriculture. We love working with the Forstbauers, who are 100% committed to sustainability, soil health and food quality, using Biodynamic Methods, as well as the Soil Food Web approach.
Our carrots are grown seasonally and harvested in the winter, the cold of winter allows sugars to accumulates in the carrot (root), making them naturally as sweet as possible.
THE STORY BEHIND OUR HERITAGE GARLIC
Potent and flavourful our mountain-grown garlic is thing of legend!
Our super-hippy heirloom garlic is grown high-up in a sub-alpine microclimate, at 1700ft elevation, in the hot sun and mineral-rich soils of the Lillooet District backcountry at Roaring Creek, by Hippy Rick and Prince Jazbo, on an off-grid 150+ year spray-free organic farm. These guys are master growers, strictly organic, using fish emulsion fertilizer, organic compost (including wood-ash, pond water, worm-castings, horse and cow manure, etc), and fed mineral-rich mountain spring water.
Our heirloom garlic seeds are from the Bedrock Garlic lineage, brought to the Lillooet District by "Conscientious Objector" homesteaders in the 1970s, are of the Rocambole Variety, a "Red-Russian", well suited to cold northern winters. This variety was brought to the Pacific NW by Doukhobor refugees fleeing Russia in the 1900's. Our specific seeds can be traced back to from the Filaree Garlic Farm in Okanogan Washington (circa 1970), was propagated and nurtured by Mary Thor of Bedrock Garlic (30+ years), who passed the seeds down to her neighbours, Hippy Rick and Prince Jazbo at Roaring Creek, who have carried the torch since the early 90's, who have now passed the seeds to us. These giant heirloom garlics, have MAJOR depth of flavour, a strong start, warm finish and sweet aftertaste.