Retta’s Stammtisch

Meet Loretta.

After 40 years as a nurse, Loretta, with some urging from her husband, retired and took up learning some new techniques in the kitchen. Kimchi and Sauerkraut are her specialties, but her jams, jellies, and sauces are in high demand by people all over. They come spicy and colorful, with uncommon ingredients that she grows herself. Peppers are grown and used fresh when in season, and dehydrated and ground to get through the cold months.

The big containers you see here are called crocks, and they allow for the natural fermentation of the sauerkraut - which takes 30 days to complete! This process creates beneficial probiotics that are amazing for gut health and immunity. Some of Retta’s crocks come from across the world, one as far as Korea. Looking around the house, small mementos of past travels and pieces that have been handed down generations have earned their place on the walls and shelves. Everything there had a story, from the small milk pitcher used to fill the rims of each crock with water, to the iron grate trellising up plants in the backyard from her mom.

Loretta has also recently started a new fermentation practice—sourdough! We have been needing someone with the patience for sourdough to come and sell their bread and starter at the market and it is in high demand. Everyone encourage her to bring these items next time, the loaf in her kitchen looked divine.

German furniture, traditions, and recipes filled this sweet place, as well as her two friendly Corgi’s that sat quietly and watched her work her magic. Loretta and her husband participate at several farmers markets and we are so lucky to have them. Their cult following comes right at the beginning to buy their supply in bulk, because they know if they come too late, it could be sold out!

Retta's Stammtisch it was an absolute pleasure.