Good morning. What a week! The Arctic air that finally arrived last night has been hanging over our "to-do" list all week. In addition to our usual CSA and restaurant sales, we've been in a mad dash to harvest and pack all our crops for storage, plus harvest and sell everything else that won't keep. Many winter vegetables like kale and spinach can easily survive into the mid-teens and others are kept protected in our high tunnels, but temps below 25F can damage some of their root-vegetable cousins like turnips and beets, so we harvested over 3500 lbs of cabbages, turnips, radishes to be able to supply your families and our other customers with a wide selection of delicious produce for another 6 weeks. It has certainly kept us busy!
A big part of that harvest total is Napa cabbage, a real favorite around our house. Besides being our go-to stir-fry green, Napa cabbage is also the biggest ingredient in Hex Ferments' award-winning miso kimchi. Hex is a great customer and sources much of their produce from local, organic farms like ours--over one ton of cabbage just this fall! We treasure our relationships with committed and engaged buyers like them, who prioritize quality, sustainability, and the local food system like we do. If you haven't given their products a try, you should! And know that you're not just supporting a great, local company, but you're also helping farms like ours.
