Farmhouse Culture

Market Days





Kathryn Lukas, along with 35 full- and part-time employees.


In March 2008, Kathryn started making raw cultured sauerkraut out of the cabbage from their farm as a value-added item for a friend’s CSA box. Since then she has built a business based on local ingredients, a connection with the “slow” economy, and environmental stewardship. Kathryn sells the kraut in recyclable, BPA-free pouches. She is driven by a desire to revive a “nearly lost food tradition” that “requires almost no fuel and, forkful for forkful, is some of the most nutrient-dense food available.” By taking traditional recipes and plugging in local ingredients, Farmhouse Culture hopes to convey a serious commitment to regional food independence. She explains, “I think it’s time California had its own kraut tradition and my flavor profiles are created in that spirit.”


All cabbage and other vegetables are organically grown and 99% of them are sourced from within 20 miles of the facility. Some ingredients that do not grow locally are organic and fair trade certified. The essential sea salt used in the kraut is harvested in Sonoma County.

Fun Fact

The origin of kraut is not German, as is commonly believed. Genghis Khan introduced fermented vegetables to Europe during his raids in the early 13th century.


Santa Cruz, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »