Subsistence and Preserving

In the spring, we harvest mineral-rich wild sea vegetables and dry them in the sun for our annual supply. In the summers, we harvest hardy wild greens – dandelions, nettles, fiddlehead ferns, spruce tips, chamomile, mint and dry many mushrooms to serve in daily meals. In the fall, we harvest wild berries and crab apples and preserve them for the winter in jams, cider and pickles. We ferment and serve sauerkraut, kimchee, sourdough, tempeh, miso, shoyu, vinegars, and all kinds of pickles year round.