Spirit Creek Farm

06/05/2026

We are so excited to have University of Minnesota Duluth feature our local businesses, and also very grateful to David & Alex (UMD production team) for taking such care in telling our story.

04/17/2026

These are shots of the cabbage harvest from last fall.
Those days go by fast, so it’s fun to look back on them when you’re dreaming of field work after a long winter.
The snow has mostly receded now—still hanging on in the shaded parts of the field where the trees keep it cool.

04/16/2026

Really excited to share this—UMD featured us in their alumni newsletter recently and they sent over some great photos from the shoot.

Pretty cool to see the farm from a bird’s-eye view. My farm is in the foreground, and Rick’s is across the road.

Can’t see any weeds from up here!

03/22/2026

We’re feeling grateful for our friends at the Whole Foods Co-op.

They’ve supported our farms for years, and now they’re supporting our kitchen work too. Seeing our ferments on the shelf — and featured in this month’s sale — means a lot to us.

If you’re shopping at the Co-op this month, you can grab our Kim Chi Kraut for $5.59 through the end of March.

Community partnerships like this are what make local food systems work. Thank you to the Co-op and to everyone who keeps choosing local.

Spirit Creek’s locally made ferments are on sale through March 17!

With several varieties to choose from, there’s something for everyone.

Thoughtfully made in Wrenshall, MN, Spirit Creek is full of flavor and a great way to add a bright pop to everyday meals. Stop by Whole Foods Co‑op and stock up — sale ends 3/17.

03/18/2026

Our loft forklift has been out of commission most of the season. It needs a new flywheel, which unfortunately means splitting the whole machine to repair it.

So in the meantime we’ve been running a slightly more… "creative" system for getting pallets up and down from the loft storage.

It might not be the most conventional setup, but honestly it works surprisingly well.

Sometimes you just have to work with what you’ve got.

03/10/2026

One of the great things about this business is that the vegetables we use are grown right here on our farm and our neighbor’s farm.

That means we get to be very particular about the cabbage varieties we plant — choosing ones with the flavor, texture, and color that make truly great sauerkraut.

Growing in northern Minnesota gives us something special as well. Cool nights and early frosts help vegetables concentrate their natural sugars, which leads to better fermentation and deeper flavor.

Creating the best food we can is our way of saying thank you to the people who support our farms and our work.

Farmer grown. Farmer owned.

03/03/2026

From the fall harvest.

We’re almost through the winter stretch in the kitchen now, working our way through what we put up months ago.

Before long we’ll start seeing the first onions coming up over at Rick’s place. The greenhouse will get going, trays seeded and a little green pushing through, and we’ll have our eyes on the fields again soon enough.

Thanks for sticking with us through every season. It really does make this work possible.

02/27/2026

07/01/2025

We got all dressed up in our new labels for picture day.

Finally got some fresh product photos — it’s fun having a photo shoot right here on the farm.

Same ferments, same farmers. Just looking a little sharper.

06/26/2025

Baby Cabbages reaching up for sunlight! These will be storage cabbage that we'll be processing this winter!