“live” and local
Spirit Creek Farm was named for a creek that runs through Sauter Sargent property in Cornucopia, Wis. Andrew and Jennifer, along with their three children, run their farm and business on 70 acres on the South Shore of Lake Superior.
Why did the Sauter Sargent family decide to start making fermented food? It all started in 2006 when Andrew read “Salt: A World History” and the rest, as they say, is history!
It was after reading ‘Salt’ that Andrew and Jennifer decided to grow their own cabbage and pound kraut. After that season, they decided to start making lacto fermented food for retail sale. Now the Sauter Sargents’ use vegetables grown in northwestern Wisconsin, by small organic farmers. Spirit Creek Farm fermented vegetables support digestion, health, and offer superior flavor!
These local ferments can be found in our cooler!
