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Beets are a good source of folic acid. We prepare them all ways – baked, steamed and raw.

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Ruby Perfection, our storage red cabbage, made beautiful 4-5 lb. heads.

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Carrots seem to like our limestone-buffered soils, growing quite large but remaining sweet and crisp. Bolero is a great storage carrot.

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Though it’s not a beautiful vegetable, celeriac is a localvore’s blessing, as it provides a wonderful celery flavor to soups in winter. It’s also delicious raw, grated into a salad.

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Miyashige traditional fall-harvest Daikon winter radish is crisp and of highest quality. Very tender for pickling and storage. Daikon is eaten with every meal in Japan and is known for its medicinal and anti-cancer qualities.

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Potato Leek Soup is a favorite of ours as virtually everything in it comes from our farm.

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Storage onions often keep well into May if stored correctly.

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These beautiful red onions are perfect in salads, salsa, or sauteed in your morning omelet. And they hold up well in storage.

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We’ve dug some of our parsnips this fall – they’re sweet and delicious!  The rest will stay in the ground until April.

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Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Suitable for roasting or frying.

Red Gold

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Rosy red skin covers a yellow flesh. Mildly dry potato is perfect boiled, fried or mashed.

Butte

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A russet baker with flaky white interior and crusty peel when baked. Good for mashing and frying, too.

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Sunshine Kabocha has bright orange flesh that cooks up sweet and smooth.  Buttercup has the classic grey button on the bottom, and sweetens with storage. Butternut is the familiar tan, cylindrical variety. Happy pie-making.

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Lacto-fermentation is one of the oldest and healthiest means of food preservation. Lacto-fermented foods retain all their natural plant ingredients while improving in quality, taste and aroma.Our Certified Organic Kimchi is made in a traditional manner from vegetables grown on our farm : Green cabbage, Napa cabbage, bok choi, leeks, carrots, daikon, garlic, red pepper, and organic ginger. The vegetables are picked, washed, chopped, mixed with a small amount of high-mineral Celtic Sea Salt, and lightly pounded. The salt and pounding extract the vegetable juices. No water is added. Yum.Kimchi is loaded with living, healthful, naturally occuring flora (lactobacilli) similar to those found in yogurt, pickles, and sourdough breads. Eating fermented foods rich in lactobacilli strengthens immune systems thrown out of balance by antibiotics, stress, disease, and exposure to toxins. Studies indicate that consistent levels of lactobacilli in the intestinal flora may lower cholesterol and blood pressure, prevent colon cancer and inflammation, improve mineral absorption, and aid digestion. Kimchi is also rich in vitamins A, C, B1, B2, calcium, and iron. Good winter food.

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