Tuesday, September 17, 2013
Remember the "Cabalanche" from two months ago? Well we sent about a thousand bushels of that cabbage to a certified organic kraut maker in Lancaster, and now we have a thousand cases of beautiful organic sauerkraut.
You don't have to wait for New Year's Eve to start partying German style. Mose, one of the boys who grew the cabbage, tasted it this morning and said it was so good he was going to take a jar home to have with breakfast alongside his meat and potatoes. We'll have this stuff at all our markets later this week and for a long time to come.