Wednesday, July 18, 2012

Savoy Cabbage

There is currently a lot of brassicas happening at the farm, perhaps a bit too much! We are actually considering tilling in half our kale and chard because of over planting (oops) and it's just yielding so well!  So, if you want to come reap a harvest before we till....come on down. 

It is definitely time to start preserving sauerkraut, kimchi (we also have loads of daikon radish), sweet purple cabbage and any other cabbage recipe you can find!  Some cabbage is best eaten fresh, such as this tender baby savoy cabbage.  We will have them all at the farmer's market this Saturday- red and green cabbage, savoy and napa!  

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