…

this week, from the “cabbage farmer:”

Folks always ask if I have a favorite crop to grow. I don’t really, but if pressed I will often state cabbage. It’s fun to pick (and snack on during harvest!) and has that seemingly magical quality of expansion when cut open (we’ve been known to eat cabbage every day for a week from the same head!). It’s such a versatile crop to prepare in the kitchen and is excellent in so many ways, both raw and cooked. Right now is also my favorite time of year to eat cabbage and my favorite way to fix it is the most simple: roasted. Cut cabbage in bite-sized chunks and layer on a sheet or roasting pan. Drizzle with olive oil and stir with a spoon or hands to coat. Roast at 375 for approximately 10-15 minutes until tender and lightly browned on the edges. Sprinkle with salt and enjoy! Our winter savoys are especially good prepared this way.

Good eating for this cold wet winter weather we’re having!

Cabbage – winter savoy, $1.75 lb
Cabbage – large kraut, $1.00 lb
Celeriac – $2.00 lb
Collards – $3.00 bunch
Kale – $3.00 bunch, red and green varieties
Kale mix – $8.00 lb
Kalettes – $10.00 lb
Leeks – $2.25 lb
Lettuce – $3.00 head, green leaf, green butter and romaine this week.
Lettuce mix – sweet winter varieties – $5.00 ½ lb bag
Spicy Mustard Greens – $3.00 bunch
Yellow onion – $1.50 lb
Pac Choy – $2.00 each
Parsley – $2.00 bunch
Potatoes – Desiree (rose/yellow), $2.00 lb
Princesse la Ratte yellow fingerling potatoes – $3.00 lb
Purple daikon radish – $3.00 lb
Black Spanish radish – $3.00 lb
Rutabaga – $2.00 lb
Salad turnips – $3.00 bunch
Shallots – $4.00 lb or $7/2lb
Purple top turnip – $3.00 lb
Winter squash – assorted varieties, prices vary $1.25-$2.00lb
BLUEBERRIES – frozen berries, PRE-ORDER ONLY. 5 lbs/$25 or 10 lbs/$45.