Funded! This project was successfully funded on April 20, 2012.

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Gadabout Farm introduces a new prepared food product to diversify business. Beet vinegar, a living pro-biotic, from our land and labor.

      Three years ago Ben, creator of Ben’s Beets, and a friend were eager to produce their first batch of beet wine. They set up a small juicing station and juiced for hours with one small home juicer…

      At the time, Ben was on a winemaking kick. While in a brew store, he stumbled upon a small paperback entitled Home Winemaking. Inside were recipes to make delicious (or not so delicious) brews out of grapes, berries, watermelon, garlic, and other nontraditional items. He became comfortable making wine out of just about anything. Some of his wine successes were: a white and red grape wine, pumpkin, carrot hop, and apple. It seemed fitting to use his favorite vegetable, the beet. Who wouldn’t love to sip a glass of wine with such rich color?

       The two friends left the kitchen that night with a carboy filled with 4 ½ gallons of beet solution. The intent was to juice about a ½ gallon more to reduce the headspace.

      After a week the busy boys realized that they might have lost their window of opportunity. The wine could have oxidized and left them with a vinegar product. They both had zero waste policies, so they left the carboy in my room to continue to ferment. Months later we siphoned off a small amount to taste. By the glory of my taste buds, it was definitely vinegar, but it tasted superb.

       At first we didn’t have much of a use for the product. “What does one do with 5 gallons of vinegar?” we thought. Months later we became exposed to some eating habits that seemed progressive when compared to the majority of our national diet. These were habits that focused eating “slow” food; food from the earth. Emphasized in this lifestyle was the consumption of fermented foods that were probiotic. These bacteria-rich foods allowed for healthy digestion and the establishment/reestablishment of healthy gut flora.

     We began making tonics and salad dressings. We gave it away for people to try. The results from our consumers were positive. People loved the mellow flavor with nutty undertones. Our product was a true “happy mistake”; the kind of mishap that my art teacher taught me how to fix at the ripe age of 6.

     During years two and three, Ben made 45 gallons on a small commercial scale. Restaurants, small food stores, and private sales have been enough to fund his hobby and taste buds, but not a business.

     During year four we are enthusiastic about our opportunities to learn and grow. This is the year we begin working under our own farm name, Gadabout Farm. Over the last year we have established a great customer base with restaurants, schools, and small food stores. We both realize how fortunate we are to be in this current situation with an opportunity to fulfill our shared passions and values. This season will give us a chance to put a face behind food and show others that food doesn’t need to come from a national distributing company, major grocery store, or a “mega-sized” farm. Ben and I (Kaitlyn) plan to grow 2 acres of organic vegetables, raise 500 ducks, and make 400-500 gallons of beet vinegar. This triage of focuses will allow us to diversify our products and market throughout the entire year.

     This kickstarter will affect our entire farm, by making a more viable system. Funds from this posting will only go towards the betterment of the vinegar product and production.

Our goals for vinegar in 2012 are:

-To increase storage capacity through purchasing large bulk tanks for secondary fermentation.

-To rework our label design and print them with a professional printing company.

- To increase our potential juicing output through purchasing a large commercial juicer.

- To create long-term storage for our reserves.

We thank you for your support and interest in our passions. We are excited to share this new wealth of knowledge and to continue to learn each day.

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  • Pledge $10 or more
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    9 backers

    Receive a lovely thank you note from Ben and Kaitlyn themselves.

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  • Pledge $25 or more
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    8 backers Limited (192 left of 200)

    Receive a vegetable share with assorted produce from our organic farm. The share is approximately two gallons in volume. (pick-up only please) and a very lovely thank you note from Ben and Kaitlyn themselves. We can make local deliveries within 15 miles.

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    5 backers Limited (95 left of 100)

    Receive a vegetable share with assorted produce from our organic farm. The share is approximately two gallons in volume. (pick-up only please), a pint of beet vinegar and a very lovely thank you note from Ben and Kaitlyn themselves. We can make local deliveries within 15 miles.

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    5 backers Limited (95 left of 100)

    Receive one frozen ready to eat pasture raised chicken, and a large summer vegetable share from our organic farm. The share is approximately five gallons in volume. (pick-up only please) Plus a very lovely thank you note from Ben and Kaitlyn themselves. We can make local deliveries within 30 miles.

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  • Pledge $250 or more
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    1 backer Limited (24 left of 25)

    Receive two frozen and ready to eat chickens, a quart of beet vinegar, and a large summer vegetable share. The share is approximately 5 gallons in volume. Plus a very lovely thank you note from Ben and Kaitlyn themselves. We can make local deliveries within 30 miles.

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  • Pledge $500 or more
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    2 backers Limited (23 left of 25)

    Receive 200lbs of organic winter storage vegetables. This will include carrots, leeks, beets, winter squash, rutabaga, potatoes, cabbage, and onions. We can give you information and guidelines so you can set up your own root cellar. If you would prefer various installments of food please let us know and we can deliver monthly. ...and a a very lovely thank you note from Ben and Kaitlyn themselves.

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Funding period

- (30 days)