top of page

From the Garden this Week - 20 January 2022

From the Garden this Week… Green Cabbage, Broccoli or Heirloom Cauliflower (Purple of Sicily or Graffiti), Chinese Celery, Mustard Greens, Beets (Red & Chioggia), Brussels Sprouts, Daikon Radish, Mustard Greens, Arugula, Parsley, Baby Carrots, Grapefruit, Meyer Lemons, Key Limes, Tangelos, Blood & Navel Oranges



Coming Soon… Butter Lettuce, Gorgeous Romanesco


Using Your Produce… By Julie Moreno


This week we have green cabbage and I have included a recipe to make your own sauerkraut. I make a batch or two each winter and have it on hand to serve on sausages or grilled pork tenderloin through the summer. You can also use it to top sandwiches or salads. Serve it over avocado toast. The acid formed during fermentation balances higher fat foods and I like to think that it aids in their digestion. If you have never made this before, I encourage you to give it a try. It is easy to make and just takes a few days on the counter to ferment.


Sauerkraut (Adapted from thekitchn.com)


1 head cabbage

1.5 tablespoons salt

1 wide mouth quart jar

1 small jelly jar (this should fit inside the mouth of the quart jar)


Discard any wilted outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons. In a large bowl, combine the cabbage and 1.5 tablespoons salt, let sit for 10-20 minutes. Pack the cabbage into the canning jar. Use a wooden spoon and, if you have it, a canning funnel; this will make the job easier. Once all the cabbage is packed into the mason jar, slip the small jelly jar into the wide mouth jar. Fill the small jar with clean stones or marbles to weigh it down. Ferment the cabbage at a cool room temperature, 65°F to 75°F, for 5 to 8 days. Check it daily and press it down if the cabbage is floating above the liquid. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. Air bubbles form in the sauerkraut and the cabbage and liquid will want to expand out of the jar. Foam on the top, or white scum are signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine. Cover the jar with a lid and store sauerkraut in the refrigerator. While it still tastes and smells good, it will be good to eat.