Zuliema Kraut Cabbage- Called “Kraut” cabbages for their crock filling size. Our biggest weighed in at just over 11 lbs! Tender, sweet leaves with great flavor. Perfect for cabbage rolls, sauerkraut, coleslaw and just about everything you would ordinarily use cabbage for. This is a very versatile cabbage.
Yellow Finn Potatoes
Red & Yellow Sweet Peppers
Cilantro- Some of the last cilantro of the year. It’s kept some pretty strong flavor through the cold, rainy fall.
Yellow Cooking Onions
This week’s newsletter is written by Chloe’s cousin Tracy who buys 4-5 cabbages every week! Aside from being a cabbage lover, she is also a food writer. So we asked her to share with us and the CSA what she does with all that cabbage. To see more in-depth articles with pictures, check out Tracy’s blog at: www.restoredroots.com.
Thank you to Tracy, and to the rest of you: enjoy this week’s vegetables (cabbage included).
Do you know that you have 10 times more bacteria in your body than cells? Do you know that these tiny microbes can directly affect your digestion, brain function, and nervous system? Do you know that 70-80% of your immune system resides in your gut?
Whether you said yes or no, the fact that bacteria play a major role in our health is now being discovered by researchers all over the world. (Read Michael Pollan’s NY Times article “Say Hello to the 100 Trillion Billion Bacteria That Make Up Your Microbiome.”) How do we increase the beneficial bacteria in our body? By eating cultured foods, of course! Fermented dairy, vegetables, and drinks are all super-charged with beneficial bacteria. Of them all, sauerkraut is my favorite.
We ferment our own sauerkraut for two months at a time in a 10 Liter Harsch crock from Germany. Depending on the size of the crock, the initial investment can be spendy, anywhere from $120 to $250. But the long-term advantages are worth it! I have experienced better digestion, increased energy and mental clarity, and decreased hypoglycemia symptoms over the year and a half I’ve been eating sauerkraut.
Sauerkraut can also be made in mason jars and pickl-it jars. Since we have had excellent results with our Harsch crock, we’ve have stuck with it. Everyone who tastes our sauerkraut says it’s delicious!