In Your Box
Beets
Chinese Cabbage
Chard
Kale
Lettuce
Parsley
Winter Squash (Futsu and Acorn)
Leeks

Featured Crop: Chinese Cabbage
The Chinese cabbage was found in the deltaic region of the Yangtze River until a pharmacologist of the Ming Dynasty Li Shizhen decided to study the medicinal properties of the vegetable. The Chinese cabbage later became the staple vegetable of Korea. Post Russo-Japanese war, the Japanese soldiers took back home the Chinese cabbage and gradually it became popular all over the world.
The Chinese cabbage has incredibly low calorie, sodium and saturated fat content which are often recommended by some dieticians. The Chinese cabbage is a good source of soluble and soluble fibers which have compounds known to reduce bad cholesterol level in the blood, protect against breast and prostate cancer. It contains various antioxidant compounds too. They are also a good source of vitamin A, potassium and of folic acid. This variety of cabbage has anti-inflammatory properties.
Source: Onlyfoods.net

Recipe: Kimchi

Farm News
by Becca Waltemath

“Slow is smooth and smooth is fast”

As my apprenticeship comes to a close, I can’t help but reflect on the memories I’ve made here this season. Two sets of piglets and four little lambs have joined the farm family since I’ve been here. Some of our most cherished staff members have left us, and we’ve gained some great new members. We’ve had some pretty messy tomato fights. We even made up a farm game that involves giant over-grown summer squash as the bats and lemon cucumbers as the ball.

While our spirits remained high for most of the season, there were some trying times. There was the cold, rainy spring morning in which we battled hail and fierce winds in order to cover up a block of newly transplanted greens with cloth. I believe it was our second planting of peppers that we managed to royally screw up, mixing varieties and creating partial beds that made no sense whatsoever. There was also the time I ran over an irrigation line and it burst (ok, that was last week).

This season has been a more educational experience for me than I could have even imagined as I have learned from my fellow apprentices, the incredible staff of Soil Born, and a gracious earth. So thank you all for supporting this farm, and in doing so, allowing Soil Born to train young, idealistic, and eager aspiring farmers like myself!

Upcoming Events
Soil: Not Just A Dirty Word
Saturday, October 27, 2012 9am - 11am

Tasting the Wild Food Forest
Saturday, October 27, 2012 1pm - 3pm

And don’t forget the farm stand will be open until the weekend before Thanksgiving, November 17th!