Kraut

Our winter sauerkraut is finally finished. The simplicity of making kraut never ceases to astound me. This year we grew 400 pounds of Gunma cabbage to turn into sauerkraut and kimchi. We spent 2 full days chopping it and pounding it. Then we added salt water and a few spices and that was it. After 2 months of fermenting at room temperature in the guest room of my apartment (luckily we had no overnight guests for the duration), it is now a completely stable food. It's full of amazing bugs to help your immune system and balance your gut. Just a mix of salt, water, cabbage and time and it will now last forever. It's really quite magical.

Scenes from the farm: a stormy afternoon, greens in the greenhouse.

This week's share:

sauerkraut (regular or kimchi)

kale

salad greens

head lettuce

leeks

onions

garlic

wintersquash

Pan di Zuccero (escarole type) or Napa Cabbage

Free choice roots: carrots, beets, potatoes, celery root, parsnips, hakurei turnips, watermelon radishes.

For recipe ideas for any veggie, check out our new recipe pages!

ALSO! Now is the time to start thinking about your summer share! Check out the new CSA options and get your share soon!

Best,

Your farm crew