The Pantry

Kaima Beit Zayit, the organization’s prototype farm, is home to The Pantry, a workspace for processing and preserving the farm’s produce, including surplus harvests, so that nothing goes unused.

Under the guidance of Kaima’s talented national service volunteers, The Pantry explores innovative root-to-stem product development, using the whole plant to reduce waste and generate income. Imagination is key to the undertaking as these young “agri-preneurs” experiment with recipes and develop new product lines to be sold under the Kaima label. (The first selection sold out almost immediately!)

The Pantry’s Products

• Fermented vegetables: Pickling field vegetables (red cabbage, carrots, beets, green garlic, and more) through natural lactic fermentation, which preserves the produce’s nutritional and pro-biotic qualities

• Preserves, sauces, and delicacies: Cooking and jarring blueberry and orange jams and marmalades, grape molasses with fruit from local vineyards, wine and grape vinegars, spreads, and vinegar-based preserves

• Herbs and spices: Drying, grinding, and packaging farm-grown herbs, including ground hyssop, sage bundles, and herb-infused sea salt blends

• Herbal teas: Collaborating with Na’ama’s Friends participants to blend and package the farm’s pesticide-free teas

Ready to Scale

The Pantry is now ready to expand to other Kaima farms, where it can empower more young people and adults as they prepare to enter the workforce, while increasing farm sales.

Curious about what all the fuss is about? Check out Kaima’s latest brochure HERE.