This is a big month of transitions, for the land and for our work. It's pitch black and freezing cold when we begin our work day. We're in clean up mode, putting the farm to bed for the winter, and we have to wait until the afternoon sun warms the ground enough to begin harvest.
But the generous afternoon warmth and sunshine that's been coming our way lately has made it so much easier to embrace the changes, and put the YES in (no)-vember! We continue to be surprised and delighted by all the gorgeous greens and herbs still coming out of the fields. We're soaking up the vitamin D sunshine and it's helping keep things positive around here!
Since nights have been dipping down into the 20's our cabbages have sweetened to perfection, which means... it's kraut making time!! We started out with 14 barrels of original, 9 barrels of kimchi, and 5 barrels of caraway kraut this week. It was fun for our team to shift gears into kraut production mode and especially fun to harvest these gorgeous 10 lb cabbages that are bigger than our heads!
