A Sauer Success

The sauerkraut I made this summer with cabbage from our garden is really delicious!  It’s going to be an annual process here on the farm.  Those are James Beard nominee Craig Deihl’s handmade bratwursts in the pan.  We’ve managed to snag three of his artisan meat shares this year, despite the fact that his restaurant is 6 hours from here and he doesn’t ship.  If you’re within striking distance of Charleston, SC, it’s an amazing treat!


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