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First Winter CSA Distribution

Posted 12/4/2012 12:12pm by Debra Brubaker .

Farm Notes…

Welcome to Village Acres Winter CSA 2012-13! We are happy to have you all be part of our extended farm community, whether you’ve been a member in previous seasons or are joining us for the first time this winter! We are grateful for all of your support of our farm and for your dedication to eating seasonally year round!
Just to start off with introductions, I am Debra Brubaker, the youngest child of Roy and Hope Brubaker, founders of Village Acres Farm. I have been involved with this farm since our family moved here in 1982 and have grown to love this land immensely. This year has been an important transition year for our family and this farm as I have stepped into the role of business partner alongside my father- the first stage of our family’s succession planning. This past summer, I worked closely with our CSA manager, to learn the ropes of CSA coordination and now with the start of this Winter CSA, I’m taking the reins. I’m grateful for the opportunity to connect with all of you and to work to fulfill our farm’s vision of connecting people to their food, the earth, and each other. I welcome comments and suggestions throughout the season. I also want to extend an open invitation to come and visit the farm. We will try to keep you informed of events happening here, but we welcome visitors at any point (calling or emailing ahead is a good idea just to make sure we are around.)
I look forward to seeing each of you at some point during the season, Deb

IN THE BOX: Butternut Squash, Daikon Radish, Red Beets, Hakerui Turnips, Sweet Potatoes, Bok Choy, Garlic, Mesclun Mix, Napa Cabbage,  Spinach, Carrots


Sandor Katz, author of Wild Fermentation, Cabbage Kimchi

Makes 1 quart
• sea salt
• 1 pound chinese cabbage (napa or bak choi)
• 1 daikon radish or a few red radishes
• 1­2 carrots
• 1­2 onions, leeks, a few scallions, or shallots
• 3­4 cloves of garlic
• 3­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce
• 3 T fresh grated gingerroot

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better.
Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste; just make sure it has no chemical preservatives which function to inhibit microorganisms.
Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix.
Mix the vegetables with the ginger­chili­onion­garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover the jar.
Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar.