Angelica’s Garden is passionate about ferments

ROCK ELM — On an obscure plot of land in Rock Elm, a dream is taking form.

For Angelica Hollstadt, her childhood history provided the good vibes that ultimately lead to her current undertaking at Angelica’s Farm, an outgrowth of her background and business plan.

“I have always been fascinated by food. The whole part of raising crops and bringing it to market,” said Hollstadt.

She finds harvesting and preserving healthy food options fulfilling as she follows what she recalls her mother doing. In 1997, her goal was to bring a zucchini relish, an item she recalled from her childhood, to a market using organically grown zucchini and onions raised from her small garden.

Initially, she rented a commercial kitchen in St. Paul, Minn., and a garden space on a plot in the metro Twin Cities. The sweet relish caught on as she marketed through Metro grocery stores and Whole Foods stores from St. Paul to Chicago. Her success in selling products to local and regional health food stores and co-ops provided the impetus to dream bigger.

She began the search for affordable land. By 2001, when 15 acres became available in Rock Elm, Wis. she was able to acquire it. By 2003 she had a total 44 acres where she now additionally raises Scottish Highlander beef, for meat and the land-enriching manure.

“I like the idea of a closed nutrient cycling system,” she said.

Angelica’s Garden also supplies eggs and chickens. However, the animals are only a backdrop for her farm.

Gut health is her specific business. Her passion is “ferments.”

“I am not interested in converting rural people to be much more health conscience,” she said. “I just know it is great for your digestive system.”

Heavy crocks full of product balloon with gas as the traditional fermentation process creates her specialties. The rural business produces 15,000 to 20,000 jars annually of everything from standard krauts and chipotle Kim-chi, to beet and lime Kvass, a health food drink which aids digestion.

The tradition of making kvass originated in Eastern Europe and Russia, where many variations are still made today. Angelica’s Garden markets kvasses primarily as a tonic to improve gut health and as immune system support.

The fermented products are grown, produced, packaged and shipped without canning or a sealed under pressure process. They are shipped cold and refrigerated when used with a shelf life of one year.

“These are healing foods,” said Hollstadt. “It brings health and vitality to the farm. This is a hub for nature. I love how the entire farm is so integrated.”

Finding good help is a challenge for Angelica’s Farm. She finds there is not a great labor pool in the area. Her two sons, now teenagers, are less involved than initially. Yet challenges are not deterrents for the young businesswoman.

“I love this work and I love helping people. That is my greatest payment.”

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Photo courtesy of Angelica Hollstadt

Photo courtesy of Angelica Hollstadt

Angelica Hollstadt grew up on a small Wisconsin farm, which helped inspire her passion for preserving healthy food, gut health and ferments. Her commercial kitchen churns out a multitude of products.