Retreat Farm recently hosted a vibrant Fermentation Weekend, featuring workshops, vendors, and complimentary treats for visitors who arrived by car, bike, or on foot. Among the highlights were Scott Farm Orchard and FinAllie Ferments, each offering a variety of delicious fermented products.

Retreat Farm Market with vendor tents for Fermentation Weekend.

Scott Farm Orchard's General Manager, Simon Renault, showcased several types of fermented ciders. He provided detailed explanations of the unique fermentation methods used for each variety, helping guests appreciate the complex flavors that developed without added sugars. The range of ciders featured varying levels of sweetness, tang, and smoothness, demonstrating the diverse outcomes of the fermentation process.

FinAllie Ferments, led by founder Allie Dercoli, offered a delightful array of fermented products. At her outdoor tent, she sold dill pickle swords, while her indoor tasting station featured kraut and kimchi paired with regional cheeses. Guests began with the mild dill kraut and progressed to the spicier black garlic kimchi, enjoying thoughtfully curated pairings with both soft and hard cheeses that complemented and balanced each product.

Whether it’s cider, kraut, kombucha, aged cheese, pickles, miso, kimchi, or kefir, incorporating fermented foods into your diet benefits not only your gut health but also delights your taste buds. Many thanks to Retreat Farm for celebrating these important and beneficial food traditions in our community.