November 6, 2010 newsletter
This week's harvest:
Choose between: Arugula, Mizuna, and Ruby Streaks Mustard
This week's farm news:
Well, the summer crops are completely finished now. Brrrrrr... It's gotten cold! I can't believe how long the peppers, tomatoes, and eggplant were able to hang on this fall. It's actually pretty impressive - still eating fresh summer veggies a week into November. But now that those crops are done for the year, we turn toward our annual project of kimchi (Korean sauerkraut) making which adds an element of "fresh" to our winter diet. We made our first batch last week filling a ten gallon crock and half of a five gallon crock. Once the initial fermentation is complete, we transfer it all to gallon-sized glass jars and store it in the cellar to be eaten throughout the winter. Our first batch yielded about 10 gallons, which we reckoned wasn't quite enough (!) once we send some with both Jesse and Beth once they depart. So, we made another batch this week. It will probably yield another 10 gallons (yes - we eat a lot of kimchi!) Which should be enough for the winter. One exciting new addition to our winter diet that we aren't used to having is all the fresh greens from the high tunnel! The crops in it look great - some of the greens and lettuces are practically to harvestable size already! We are feeling geared up and ready for winter!