Early Cabbage – Time to make Sauerkraut!

Here at Wildfire Fellowship Farm we grow a variety of brassica crops including Kale , Broccoli, Cauliflower and Cabbage. This time of year we are sending a very special crop to market, early tender cabbage. This type of cabbage is more succulent than common storage varieties. This tender  cabbage is great in  dishes like Cole Slaw and Sauerkraut.



 Sauerkraut has unfortunately been relegated by many to only a hot dog topping. When made at home, fresh sauerkraut is crunchy and full of flavor –  unlike its store-bought kin. Home made sauerkraut is a live fermented food and contains many beneficial probiotics. Most people associate probiotics with yogurt but fermented vegetables offer an alternative source.

A great item from Mother Earth News details the process to make not only basic sauerkraut but also several spicy variations. The following is the basic recipe from the article.

Simple Sauerkraut
By Nathan Poell

 2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt

Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts


Now is the time to experiment with this simple and delicious dish while our tender early cabbages are available – Enjoy!


Eat Local – Eat Organic


The Berries Are Coming!

Wildfire Fellowship Farm offers a variety of berries in addition to our vegetable crops. Our berries are certified organic and include the following varieties: Strawberries, Raspberries, Blackberries, and High Bush Blueberries.

The 2012-2013 strawberry patch full of fruit ready to ripen.

The 2012-2013 strawberry patch full of fruit ready to ripen.

Soon the strawberries will be ripening. We have a variety that does very well on the hillside and produces medium-sized sweet fruit. These strawberries will be perfect sliced over shortcake with fresh whipped cream or just on their own, sweet and juicy naturally.

The blackberries in full bloom with one of our guest bee hive in the background.

The blackberries in full bloom with one of our guest bee hives in the background.

As the season progresses the blackberries will make their appearance. The variety we cultivate is well adapted to the farm and produces large rich tasting berries. The farm hosts several bee hives that are located just up the hill from the blackberry patch ensuring very good pollination.

One of the several rows of trellised raspberries.

One of the several rows of trellised raspberries.

Down the hill a bit from the blackberry patch are the trellised rows of raspberry canes working on this season’s fruit. The raspberries will come along soon enough, delicate and sweet, they are sure to be a hit.

High Bush Blueberries.

And finally further down the hillside we have the high bush blueberries. Large and full of flavor, the fruit will be a welcome addition to any batch of pancakes or muffins. We grow several varieties ranging in size and intensity of flavor.

All of the fruit we produce on Wildfire Fellowship Farm comes along in their own season and time. When you have the opportunity to buy our berries keep in mind that seasons are short for each variety so stock up, eat fresh, freeze, make preserves!

Eat Organic – Eat Local