Fall Festivals


This weekend I had a great time at the “Heritage Harvest Festival.” It’s held at Monticello in Charlottesville every fall. Wow! I was inspired to attend because there is a wonderful seed exchange amongst gardeners. In addition to trading seeds there’s also  great food, music, and an endless variety of farmers and artisans, non-profits and so much more. I tasted the most amazing homemade “mint” Kombucha. I can’t stop thinking about it and of course I’m trying to figure out how I can make it! Raw Cane Sugar could make the difference.

There was a short but terribly rich workshop held by “Sandor Katz” another fermentation guru and author, “Wild Fermentation”. Thanks to Sandor I started making our own bread this year. Every week trying to perfect it! On my way home I purchased a local head of cabbage and immediately starting fermenting it with apples, carrots and beets from our garden. Virginia is rich with tasty events and passionate people. We’re treasuring our time here.


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About Grace

Grace and her husband Michael manage Buxton a Polyface satellite farm. Her first passion is to align with radiant health. She knows intimately that when you have your health you can do anything. Next, her passion for vibrant healthy food and beautiful landscapes along with her interest in permaculture influenced Grace's decision to align with the Polyface farming model. With 20 years of experience in the healing arts, she feels growing food and pasture raising animals is one of the greatest healers and a true source of personal empowerment. It's been said, "if you're not living on the edge your taking up too much space." Grace lives joyfully on the "leading edge" surrounded by the breathtaking beauty of the appalachian mountains where her and Michael steward 1000 acres with profound appreciation."
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3 Responses to Fall Festivals

  1. Sheri Salatin says:

    This sounded awesome! Wendy and I were at the Hops and Grains festival in Staunton with a Polyface booth so we weren’t able to come. I want to put it on my “list” for next year. 🙂

    Some of the guys here from the farm went and said it was awesome!!

  2. I would love to visit such a festival! There’s nothing quite like that here… Even just the seed exchange sounds so neat.

    You should do a post sometime about how you ferment your vegetables! Do you use a little whey or salt?

  3. Grace Hernandez says:

    I use salt to ferment my veggies. I chop up a head of cabbage, beats, and carrots, and salt them along the way in a large bowl. I let them sit for several hours. I come back and check it. I pound them a little bit, I see water instantly, load them into a mason jar, squeeze down and close the lid! After 5 days I open the load and let them breath for a bit. And close back up! I let them sit for a week or sometimes 6 weeks. Just depends on my appetite. This is a super easy way of fermenting. I recommend it over pounding and pounding and pounding. Sitting in salt for a few hours is much easier and takes less time!!!