About Us

After being a stay-at-home Mom for nearly ten years raising our three children, I wanted to start working again but found myself at a loss. I had never finished college and had no marketable skills, so I began working as a farm hand @ Oley Organics picking weeds, turning soil, planting and harvesting crops.

What I began to learn about organic produce like carrots, cauliflower, garlic, tomatoes, beets, cabbage and all the other assorted vegetables was amazing. What I didn't realize until recently was that although I never had a knack for higher learning in college; I did possess a tactile learning skill by immersing myself in a line of work that I loved where education became second nature.

I started learning things, which only piqued my interest for more knowledge, leading me to where I am today. After seven years of working on local organic farms, both produce and livestock, I have struck upon some nuggets of knowledge I would like to share with you.

 From Kale to Cabbage, Carrots to Cucumbers and every assorted vegetable I began to realize the incredible benefits in my family's diet. I learned what FRESH really meant; and it isn't what your supermarket calls FRESH.

I wanted to test the market first, so I went back to where I started seven years ago,  my roots @ Oley Organics (no pun intended)  and attended a one day farm stand tour here in the Oley Valley. We sold 45 jars in our first real day of business in October of 2015.

So, I started The Cottage Kitchen to help people realize the benefits of fermented raw, wild foods such as Kimchi, Sauerkraut, Curtido, Ginger Carrots, Beets & 3-C Medley. The benefits of lacto-fermentation are too great to list, but here are a few: Promotes strong gut health to improve digestion and increase nutrient absorption, detoxifying powers and reduction of sugar cravings.

Fermentation also creates good bacteria (probiotics) within the body's ecosystem to fight the bad bacteria of our society's proclivity for fast food. One cannot hope to eat healthy 100% of the time, but the 80/20 rule will certainly increase longevity of life and quality of life!

My husband, Bob, suffered from severe gut pain and digestive problems, so I set out to find a holistic cure through researching the art of fermentation. Voila! Success!

Bob and myself along with our three children are all committed to The Cottage Kitchen and realizing a dream we've had all our lives; to work together as a family to grow a small business and help others get healthy;  To provide others with the organic, raw, wild vegetables nature intended for them to eat and live a life full of nutrient rich foods.