We love ferments in any season, but as storage crops empty out and we hold our breath for spring produce to ramp up, we’re incredibly grateful for Hosta Hill’s delicious ferments. They’re so crunchy and flavorful, they have customers saying, “it tastes so fresh!” Host Hill is a family-owned, women-run business based in the Berkshires. Their business is all about making delicious and nutritious food to sustain communities in the Northeast. Maddie Elling, co-founder of Hosta Hill, took some time to share their story with us.
How was Hosta Hill started? What was its inspiration?
Abe and I started Hosta Hill in the spring of 2011. We were working for a blue cheesemaker and started selling the cheese at a farmers' market in Connecticut. At the time, we were inspired by the food scene in the Berkshires and wanted to start something of our own, specifically related to food and farming. On the side, we were playing around with growing food, raising animals, and fermenting things—tempeh, krauts, and beer. We realized that no one locally was making veggie ferments (or tempeh, which was a product we sold in the first few years of the business). Every week we went to the farmers’ market, we thought ‘we could have so much more on our table!’ We eventually got organized and started selling our sauerkraut, kimchi, and tempeh (a cultured bean product). Being young and ambitious, we also grew the vegetables for our ferments. The goal was to be vertically integrated. We farmed on our own and then in collaboration with another farm until about four years ago when it got to the point of being too much work and needing to focus on our product line of ferments. Since then, we have moved into a larger kitchen and facility that we rent, which has allowed us to scale up. We are figuring out what's next!
What makes your products unique?
People often say our ferments are so fresh tasting, which makes me laugh because they are usually aged four to six weeks at a minimum. That said, I think what makes our products stand out is the fact that they are vibrant and crunchy, giving that feeling of “freshness.” Over the past ten years, we have built our brand organically and with lots of love—literally with blood, sweat, tears, and support from our community and families. I think that shines through the product in a way. We make our food for the people and love to offer a delicious and healing product. We wouldn’t have it any other way.
Can you tell us more about the farmers you work with?
The vegetables that go into our ferments are sourced from regional, organic farms. This means we process in line with the harvest season. We have about four farmers we set up contracts with, and they grow specifically for us. This gives both us and the farmers security around growing and sourcing. MX Morningstar Farm (Hudson, NY) and Whistle Down Farm (Hudson, NY) grow the bulk of our daikon radish. Atlas Farm (Deerfield, MA) and Markristo Farm (Hillsdale, NY) grow most of our napa, red and green cabbage, carrots, and onions. Then we have an array of farmers who will call us up (or vice versa) if they have a bumper crop of something we use or if one of our farmers has an issue with a crop. Luckily we have many talented farmers to call on to supply us.
What is your favorite part of making ferments?
Capturing the harvest! When we receive pallet bins of freshly harvested cabbage and turn it into a bunch of kraut that same day, that is very satisfying!
What is one of your favorite recipes you make with your ferments?
I love pairing the ferments with so many foods at all mealtimes. Simple ways like curry kraut or kimchi on an egg sandwich are classic. I also really like our crimson kraut on middle eastern foods like falafel or hummus plates—the crunchy, sour veggies complement the savory falafel flavors very nicely.
Why is buying and selling locally and the local food movement important to you?
I believe buying and selling locally is going to become more important over the next few years. Between climate change and supply chain disruptions, what we can grow or produce in our region and work in collaboration to distribute to communities is going to be (needs to be!) commonplace. As a business, our model has been to process regionally grown ingredients into locally made products and sell them within our region, and we plan to keep it that way. We don't plan to go national anytime soon (though, to be transparent, we do ship from our online shop across the US, but 80% of our sales are in the Northeast and New England). There are veg ferment companies our size doing the same thing in California, Florida, and Colorado, so we figure: keep it local!
How does working with Food Connects help your business/what are you excited about in this partnership?
There are distributors who are all business, and then there is Food Connects. Working with Food Connects feels more like a partnership and less transactional than some of the larger distributors we work with. We feel like we can call up Food Connects with a question in relation to our distribution or to talk about a challenge we might be facing, which allows each of us to understand each other more holistically. We value these human connections and feel that the future will be better with more understanding and collaboration within like-minded businesses, which I hope will ripple out into our communities for the better.
Any events coming up or fun facts about your business/products?
We attend our local Great Barrington Farmers’ Market each season, so we’ll be there on Saturdays from May to November. It’s a great farmers' market and a good reason to visit the Berkshires! Many festivals are coming back this year, and we hope to be at the Bennington, Vermont May Fest on Memorial Day weekend. Fun fact: we used to head up The Berkshire Ferment Festival, a lively one-day festival in the fall featuring an array of fermented food vendors, workshops on all things cultured, music, and more food. It was a super popular event we are considering bringing back this year. Follow us on Instagram, Facebook, or signup for our newsletter to be in the know about all things happening with Hosta Hill!
