By Kelsey
A couple weeks ago, with help from the veggie crew, I harvested the roots of the marshmallow and ashwagandha from the flower garden. When using roots medicinally, it is best to harvest them during the Fall because at this time of year, the aerial parts of the plant die back and the plant’s energy moves down into the roots, making them more potent.
For us, harvesting the roots of these two plants marks the end of the herb harvest season. From here on out, my work will focus on tea blending and getting the perennial and herb circle beds tucked in for winter. It is always a big push to get these roots pulled in and processed, because they have to be chopped up into tiny pieces for drying. This year, it was a lot of fun to have the whole veggie crew help chop up the ashwagandha. We sat in a circle in the CSA barn, put on some jazz music, and feasted on the James children’s leftover Halloween candy while we chopped. It took several hours and lots of hand cramping, but it felt great to get it done in one day.
The marshmallow roots are larger than the ashwagandha roots, and last year we discovered that we can use a wood chipper to speed up the processing of these roots. That is, in part what I will be working on this week.
Working with these herbs and sharing them with you all is such a joy and an honor. I am so excited to start working on the blends and to offer them in the barn this Winter!
This Week’s Pick List:
Reminder: Our store hours have changed to our winter hours: 2:30-6 pm!
Eggs
Red Gold and La Ratte Fingerling Potatoes
Matador Shallots, Ailsa Craig Sweet and Monastrell Red Onions
Takrima Leeks
Evergreen Hardy Scallions
Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Winter Luxury Pumpkins
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Calypso Celery
Gypsy Broccoli
Song Cauliflower (lots!)
Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)
Emiko Napa Cabbage
Bastan Poblano and Highlander Green Numex Peppers (Last week)
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Last week)
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Dill, and Cilantro
Mei Ching Choi
Tres Fine Frisee, Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)
Head Lettuce
Regiment Spinach
Esmee Arugula
Tatsoi
Filigreen Farm Apples for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Chlorophyll Kraut, from culturesforhealth.com
1 large head green cabbage
2 bunches fresh parsley
2 small, or 1 very large, bunch of fresh collard greens
4 garlic cloves
Juice of 1/2 lemon
4 Tbsp. sea salt
Additional brine as needed: 1 quart water plus 2 Tbsp. sea salt
Shred the cabbage and put it in a large bowl.
Remove stems from collard leaves, roll the leaves, and slice vertically into 1-inch pieces. Turn and chop horizontally into 1-inch pieces. Repeat with all of the remaining collard greens.
Mince parsley and garlic cloves and add to cabbage and collards. Add the lemon juice.
Sprinkle in the salt and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes to allow the juices to come out of the cabbage.
Transfer to a clean fermentation vessel. Pack down firmly using a clean fist, or a wooden spoon or pounder. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add brine as needed.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the kraut is finished, put a tight lid on the jar and move to cold storage. The kraut's flavor will continue to develop as it ages.