Doug Flack has been farming since 1976 when he decided to bring the techniques of grass farming that he had observed in New Zealand, as a scientist in ecology, to a small plot of land in Enosburg Falls, Vermont. He has created a place of deep learning and hope for the future on his family farm by employing practices of organic and biodynamic agriculture. Both of his daughters have carried on the family tradition of getting their hands dirty, giving back to the soil and seeding local food systems with delicious, high-quality food.
Their lacto-fermented vegetables, made from mostly from cabbage, are made by the barrel in small lots. Through the winter and spring the mixtures age, adding a variety of tastes and texture. Stop by City Market to pick up their farm fresh Sauerkraut and Kimchi located in the Hippie Cooler!