This is the winter CSA after all
Hey ya’ll! Nat and Sarahlee here. Everyone else is taking a much deserved winter break. We are holding down the fort as winter sets in. I feel like November is winter, but the solstice truly marks the first day of winter and the big white freeze showed up right on time. We’ve been keeping our animals as comfortable as possible. This seems to take all day with shoveling or plowing snow before feeding, hauling extra feed, breaking ice or thawing “frost-frees”. We also find time to clear greenhouses of snow. Being present is critical in these times, really noticing the well-being of the living things here at the farm, of which there are many.
As you all know, we sustained some pretty cold temperatures in the last couple days. -2 specifically here at the farm on Friday night. Going into the new year frozen solid, shall we? I’m listening to some ripping wind at the moment and am curious what is will blow in. Supposed to get warmer this week……. We don’t peak at the kale when its this cold. I just hope it can thaw before we harvest.
We have heaters and fans in our storage areas and we check our thermometers daily. Don’t want to be too warm or too cold. Just a bunch of ‘goldy locks’ round here….. As we hit the mid winter mark this month and next, we’ll be going through every bag and box in our barns and walk-ins. We’ll be looking for funky business that wants to make everything funking, and moving along the things that are not storing as well. From my incessant checking, everything is looking good and you’ll be seeing a wide array of veg this week.
I have to say that we may include a half of a cabbage. Now, please do try to get inspired. These guys are just so dense and juicy and nutritious. I just love cabbage. I once ran the first true decent of the Blue Nile in Ethiopia. We spent 40 days running 1000 miles of the biggest rapids and widest flatwater I know of. And we carried with us: cabbage. Every day we put it in our dinner… slivers of ruffage, little medicinal gems. No cooler, just a watertight barrel under incredible heat. We just cut the black or funky edge off and inside was crisp, juicy cabbage.
Did you know that cabbage is an anti-inflammatory? If you are having trouble getting it eaten, then just tear off a few leaves and lash them with a bandana to a knee or ankle or any troubled body part you might have. Lay off the ibuprofen and lean on the cabbage.
Seriously though, cabbage is the new lettuce. Try Thai salads, shredded cabbage in tacos, cabbage in scrambled eggs, cabbage in green drinks, cabbage in casseroles, cabbage in soups, cabbage layered in scalloped potatoes, cabbage cabbage cabbage!!!
In other news, we finished our crop plan and seed order and we will be growing less cabbage next year. So please don’t worry.
Happy New year!