We create distinctive lacto-fermented vegetables and handmade unpasteurized tempeh on a small family farm in West Stockbridge, Massachusetts.
At Hosta Hill, we’re not just fermenters, we’re farmers, too, and each year we get closer to our long-term goal of growing all our own ingredients in nearby fields here in the Berkshires. We call this our Field To Ferment Project.
In 2015, we purchased a vintage tractor, acquired the use of additional farmland, and grew more vegetables, garlic, soybeans and grains than ever before. We also earned two farming grants, the Harold Grinspoon Award and a Beginning Farmer Grant from the Massachusetts Department of Agricultural Resources, to help us expand our operation.
But our love of local agriculture doesn’t stop in our own fields. As members of Berkshire Grown and Community Involved in Sustaining Agriculture (CISA), we’re also longtime supporters of other organic farmers in the region and we’re privileged to have worked closely with Abode Farms CSA, Alprilla Farm, Markristo Farm, Red Fire Farm, and Winter Moon Roots among others to source most of our ingredients.
We’ve been hand-making small batches of lacto-fermented vegetables here in the Berkshires since 2011.
From the start we’ve used local ingredients, working closely with nearby organic farms to source whatever we can’t grow ourselves in our own fields in and around West Stockbridge.
It’s these ingredients that have helped us earn two consecutive Good Food Awards, recognizing “the most conscientious and talented craft food producers in the United States.”
We’re proud to be part of the vibrant local food scene in Western Massachusetts, where our probiotic-rich foods are available on the menus at prominent cafés, restaurants and wellness centers as well as at farm stands and independent grocery stores from the Berkshires to Boston.
When will Hosta Hill be at the Farmers Market?
May 20, June 3, June 17, July 1, July 15, July 29, August 12, August 26, September 9, September 23, October 7, October 21, November 4, November 18.