NASHUA, N.H (WHDH) – A person was rushed to the hospital with serious but non-life-threatening injuries after a multi-vehicle crash in Nashua, New Hampshire, on Sunday.

Crews responding to a reported crash at the intersection of Amherst Street and Airport Road around 10:45 a.m. found a two-vehicle crash with one vehicle rolled over and an injured occupant inside, according to the Nashua Fire Department.

The injured person was taken to the hospital.

The cause of the crash remains under investigation.

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“This process takes our product to a whole different level,” said Zydenbos. And, she said, it tastes delicious.

Vermont has the highest percentage of local food sales in the region (10.7 percent), followed by Maine (4.9 percent), with New Hampshire coming in third (4.6 percent), according to 2024 data from New England Feeding New England, a partnership of New England organizations advocating that the region produce 30 percent of the food it consumes by 2030. Massachusetts comes in fourth, with 3.6 percent of food spending on local items.

New Hampshire is second to last in New England when it comes to the value of vegetable sales ($23 million) and the value of agriculture ($209 million). Many farmers in the state struggle to turn a profit.

“Generally speaking, New Hampshire is a little bit behind,” said Shawn Menard, executive director of Seacoast Eat Local, a local food nonprofit, and board president at the Concord Food Co-op. Menard said other New England states have more robust infrastructure for food processing, purchasing, and distribution that supports local food production.

Since 2012, Zydenbos has operated Micro Mama’s, one of New Hampshire’s first fermented vegetable companies, sourcing local produce and transforming it into fermented vegetables sold at more than 50 locations around New England, including about 30 Whole Foods stores.

Now, Zydenbos wants to try something new, by making more processing equipment available for farmers and producers in New Hampshire and using it to introduce novel local food products. Among them: freeze-dried kimchi, a new take on a traditional Korean dish made with spicy fermented vegetables like napa cabbage and radishes.

With a $96,000 federal grant from the US Department of Agriculture in hand, she purchased new equipment, including an individual quick freezer and a freeze dryer. Food experts said the cost of the equipment is one barrier that’s prevented other small local businesses from offering similar products.

Jennifer Chadbourne, a clinical associate professor in agriculture, nutrition, and food systems at the University of New Hampshire, said freeze-dried kimchi is not widely available.

“It could be a really novel idea for the manufacturer,” she said.

Traditional kimchi and other fermented vegetables offer certain health benefits, like probiotics that can aid gut health, according to Chadbourne. She said freeze-drying can preserve the nutritional value of food since it doesn’t rely on a high heat during processing, but there’s not yet robust evidence on the nutritional profile of a new food like freeze-dried kimchi. She said flash freezing is another effective way to preserve the peak nutrients of a freshly harvested food.

For the consumer, these products are a convenient way to buy nutritious local produce outside the limited months of New England’s growing season.

“Especially here in New England, where we have such drastic seasons that impact how long we can grow food, any type of novel preservation technique is going to help us maximize our crops during the seasons where we can grow,” said Chadbourne.

The individual quick freezer Zydenbos acquired is different from a typical household freezer. It freezes produce in about 20 minutes as opposed to 48 hours, Zydenbos said. And rather than locking produce into one solid chunk, it freezes berries or broccoli as individual pieces, which makes it easier to use at home.

If freeze-dried kimchi seems a little out there, that’s a challenge Zydenbos has faced before. When she started her fermented food business in 2012, kimchi was still on the fringes of food culture in New England. Zydenbos said she had to work with state agencies as they learned how to regulate the food. Then she toured the state’s farmers markets educating consumers and evangelizing the benefits of fermented foods.

Even before that, there were her own doubts to overcome.

“When you first do it, you’re like, Oh, my god, this goes against everything that you’ve been taught,” she said. “You’re basically leaving vegetables out on the warm shelf to transform.”

“I’m going to kill somebody,” she remembers thinking while fermenting a batch for her own consumption after attending a kimchi-making workshop.

Zydenbos came to fermenting in search of healing. For years, she relied on copious quantities of probiotic supplements to ease digestive issues. When she started making kimchi, that became her new cure.

From there, a kimchi empire was born.

“In terms of somebody who really put it on the map in this region, I think Micro Mama’s is a huge player in that,” said Menard. He was the produce manager at the Concord Co-op when Zydenbos landed her account there. Menard said he hadn’t had kimchi before, but he was blown away by the flavor of her product, which was well received among the co-op’s customers.

By 2017, Zydenbos had built a facility in Weare on a property that had been in her family since the 1970s. The fermenting dens now contain 40,000 pounds of vegetables in production, all subject to strict federal and state safety regulations. She sourced stainless steel fermenting tanks from Italy and Germany to avoid using plastic containers.

When Whole Foods first came to New Hampshire, Zydenbos put her line of products forward – including kimchi, sauerkraut, and fermented carrots and beets, sourced from New Hampshire farms. The food safety work she had done with state agencies paid off, Zydenbos said, when she was able to show Whole Foods her quality control measures.

Now, with her new equipment, Zydenbos is planning to add freeze-dried kimchi to her lineup, as well as launch a spice line and food that will appeal to hikers, campers, and preppers.

“The possibilities are endless,” she said.

With the individual quick freezer, she can produce frozen carrots, beets, potatoes, and French-fry cut potatoes, which could be sold at local grocery stores or to New Hampshire restaurants.

Zydenbos views these efforts as a way to help farms access markets they haven’t been able to reach given a lack of processing equipment, licensing, or capital. She said the demand already exists.

Bruce Wooster of Picadilly Farm in Winchester, N.H., has been selling produce to Zydenbos for about five years. He said her new endeavor with flash frozen and freeze-dried produce could help growers extend their selling season.

“All the local farms have their crop coming all at once,” he said. “It can be tough to spread out those sales, but by freezing you can spread things out and not be like, ‘Hey, we’ve got to sell it this week before it spoils.’”

The Concord Food Co-op is one local grocery store that’s eager to include local frozen produce on its shelves.

“We have frozen vegetables that fly off the shelf,” said Josh Belanger, the store’s former general manager. “I think if we had them locally they’d do even better.”

Josh Marshall, assistant commissioner of the New Hampshire Department of Agriculture, Markets, and Food, said the new equipment will help make more local food available.

“For a small producer to be able to buy directly from small, New Hampshire farmers, and do this, this seems relatively cutting edge,” Marshall said.

Amanda Gokee can be reached at amanda.gokee@globe.com. Follow her @amanda_gokee.

CONCORD, NH — Concord fire and rescue teams, as well as the forestry unit, were sent to a homeless camp fire off Fort Eddy Road on Saturday morning.

Around 1 a.m., a Concord police officer, who was patrolling near the Everett Arena on Loudon Road, reported seeing a fire in the woods across the river. The officer told dispatch they thought it might be behind the former Shaw’s supermarket.

“It looks like a pretty large fire,” they said, “I’m going to head there.”

Police dispatch contacted Concord Fire Alarm, which sent firefighters and the forestry unit to the scene.

The first-arriving officer said the fire was behind Lowe’s, but the best access was from Fort Eddy Plaza. After additional police arrived, they entered the woods to find the camp. Firefighters then arrived at the scene.

After about 10 minutes, officers discovered the exact location of the camp and the fire and reported there were several people in the area.

The fire battalion commander said they would be sending in “a little bucket brigade to put it out.”