About us

We are Andy and Beverly McDowell and we run a small farm-based new enterprise in Wayne County.   Years ago, in a quest to solve certain health problems, particularly digestive, we started making raw fermented sauerkraut and other raw fermented cultured vegetables and beverages, based on Sally Fallon’s book Nourishing Traditions.  In 2008, we were fortunate enough to acquire the “Old Home Place,” boyhood home of Andy.  Our interest in finding real answers to health problems coupled with a passion for organic gardening and a need to pay for the farm, spawned the Hidden Pond Farm enterprise. 

We raise as much of our ingredients (organically grown, of course) as we can manage.  The first year much of our effort was spent clearing land for gardening.   One of our first acquisitions was a European scythe, a fabulous tool for dealing with a field that was out of control with weeds, poison ivy, and wild berries.  We then sought to buy a good commercial tiller, but the constraint of little working capital drove us to a better direction: No-till gardening.   We construct our long beds by layering cardboard or newspaper, compost, and finally straw or hay.   Many trips to a local horse stable and many loads of manure resulting in long windrows which we watered and turned by hand systematically gave us delectable compost.  A local farmer sold us 20 round bales of old hay for a pittance enabling us to mulch generously.  Finally, we purchased a small greenhouse from a neighbor to extend our growing season.

We utilize traditional organic buildup practices. But we also employ the broad mineral balance, trace mineral addition and other high brix methods. The result is organically rich, high brix, mineral-balanced foods with world-class health attributes.

Our aim is to provide local folks with healthy, tradition-crafted raw lacto-fermented Sauerkrauts, KimChi, Kvass, and Kombucha.  August 14, 2010 Andy just completed construction of our state-certified facility located on our farm.  This facility is perhaps the only one dedicated solely to making ferments in the state of Indiana.  We are now able to make our products on site  in temperature-controlled chambers for more consistent and high quality products.   

Wishing each of you the best in your quest for good health and good living.