Micro mama's

Welcome

Food for thought


Our Goals are to make locally grown vegetables into fermented delights for the pleasure and health of people.  We support the concept of Community Supported Agriculture (CSA) as well as Business Supported Agriculture (BSA).  Our pickled vegetable blends are raw, free of vinegars and 100% organic. Our difference is FANTASTIC NEVER BREWED IN PLASTIC!!!! To our knowledge we are the only fermenter east of the Mississippi who does not and will not ferment our vegetables in plastic!  We believe this produces a supior product without leaching unknown petroleum based chemicals into your perfectly fermented vegetables.


How You Can Be Involved


In addition to our existing products, available at retail markets, we are happy to create custom blends for your CSA/ family farm with your vegetables for your/our customers.  All products currently sold are vegan. We feel this is a win win win: your farm, your vegetables, your customers.  What a delightful way to offer our value added products to your growing web of family/customers.



Micro Mama's and your CSA can partner to create healthy local facto-fermented vegetables for year round consumption.  Any local farmer or CSA can grow the vegetables we use, thereby extending the life of the produce. Micro Mama's extends your offerings/season in addition to supplementing your established CSA share(s).  Some farmers who do not have CSAs sell our vegetable blends in their farm store, market or stand.

Recent Interview Script

So here is a script copy of an interview I recently did with NYC writer/stylist for an upcoming publication on the benefits of consuming lacto fermented foods.  It may answer some questions you've been thinking about...

Micro Mama's/Stephanie Interview 

-what exactly is lacto fermented food?

Lacto fermented foods are fermented foods perfectly preserved by the presence of Lactic Acid Bacteria (LAB).  Lacto-fermentaion happens when the starches and sugars in vegetables and fruit convert to lactic acid.  LAB's are prolific in nature, and are found in soil, water, plants and animals. They are widely used in the production of fermented foods, including dairy products such as yogurtcheesebutterbuttermilkkefir and koumiss.  LAB's are also responsible for the fermentation process in wine production.   The word "lacto" can confuse people into thinking it's a dairy product ( or breast milk), and really could be simplified  "lactic fermented food".  Lacto fermentation is the worlds' oldest form of food preservation...dating thousands of years ago.


- what's the difference btw that and pickling?


While lacto fermented foods taste "pickled"  they DO NOT contain vinegar, and Lacto fermented foods are NOT heat treated unlike foods that have been pickled.  The benefits of lacto fermented foods vs. pickled foods are tremendous, as fermented foods are living probiotic foods that do not undergo high temperatures treatments.  Micro Mama's happily ferments all of our products in glass or ceramic, and WILL NOT ferment in PLASTICS unlike most commercial fermenters.  


- why is it important for a healthy diet?


A simplified answer is that lacto fermented foods are nutritionally dense probiotic living foods.  They are beneficial in numerous ways, as they help produce digestive enzymes as well as antibiotic, and anti carcinogenic substances that help keep our small intestine (our body's immune hub) happy.  While they promote the growth of a healthier flora though out the intestine, they also act as a vehicle for nutrient absorption with the food they are paired with.  In the 20th century our medical care existed of a lot of antibiotics, and anti bacterial care which wiped out a lot the good with the bad.  We are seeing and experiencing a lot of general diagnosis of similar symptoms and conditions that point to an imbalance of flora in our bodies/intestines.  In the 21st century we will actively try to rebalance and rebuild a healthy Eco-system in the gut to reclaim our good health and vitality.   I've got a lot more info on the benefits of consuming lacto fermented foods on my website micromamas.com , and any basic search on the www will fill you to the brim with the amazing importance and deliciousness of these foods. I'm not boasting when I say this, but  I have many customers who are "prescribed" by their doctors (alternative and traditional) to eat my vegetable blends. 



- what types of foods can be lacto fermented?  Other things that fall into this category (kombucha?)


Many of our favorite foods and drinks are probably fermented with the presence of LAB.  Most health food stores ( and many large grocery chains) now have what's being called the "hippie cooler"  where you can find an array of lacto fermented veggies, foods, and drinks.  Everything from kimchi's, kombucha, miso, kefir and other delightful yummies. When I launched my business I decided to make all my recipes certified organic, vegan, and gluten free to appeal to the broadest customer base.  Every diet (fashionable or traditional) can benefit from the daily consumption of lacto fermented foods.  Many vegetables and fruits in different recipe combinations can be enjoyed.  There is a bit of science and recipe experimentation that happens, but that's the fun part ( if your into that type of thing) and I absolutely love my food/fermenting "lab". 


- how much of a normal diet do you recommend be fermented?


If you're not already consuming other living foods or taking a probiotic supplement, It's recommended to start with a teaspoon of fermented veggies with every meal for a week.  Week two bump it up to two teaspoons with every meal... so on so forth.  The reason you start slow (even though you'll be tempted to eat half a jar at once) is that all those LAB's will be doing a happy dance, and you can experience a "die off" of you're existing bad bacteria leaving the body.  To keep things copacetic start slow.  If you are already consuming a nice share of probiotic living foods, then dive in.  My family goes through two 16oz jars a week, and my kids are age 10 & 13.


- I'd like to highlight your product here through serving suggestions... If you could please offer 3 ways of eating/preparing your product that would be fab!


When people are first learning about my foods they want to know "how do you eat em' ? "  There really isn't a way not to enjoy these tasty, crunchy, flavorful delights.  

A bit on or in salads, sandwiches, dips, spreads, meats, raw or steamed veggies, fish, cheeses, beans, rice, wraps, burgers, fries/potatoes, pizza...add to Tex-Mex, Asian, Italian, European, South American, African, and soups... how ever you eat them don't heat them.  They can be added to cooked foods but don't "cook" them... It wouldn't hurt you to cook them, but you'd be loosing the bang for your buck if you heated them, as they are living foods and prefer to be added when cooking is done. I've got some recipe suggestions on my website... but honestly these condiments go with about EVERYTHING!!!   Eat with a Fork, chopsticks or fingers.... your fancy. 







​​Useful Links