This time of year is when I try to get a lot of reading and research done. Last winter I spent a fair amount of time studying up on re-mineralizing our farm, which are mostly old, sandy, leached-out soils no matter how one manages them. We put what I learned into action this spring, and I felt like we got measurable results, but it could be better. I think I have a pretty firm grasp on botany and soil biology, but where my knowledge falls short is the soil chemistry. The chemistry is every bit as important in trying to bring the soil to that perfect-pitch of a balance that will provide us all with the best nutrient-dense produce I can grow. The chemistry (never my strong suit) makes my head hurt. But I will get it figured out!
Short, grey days mean the plants put on very little new growth, so depending on what was in hot demand the previous week or two, sometimes we find we're sold out of that crop for the following week or two. I calculate our plantings for each season based on what sold in the previous season, but the weather and your eating habits vary from year to year, so it's never an exact formula. If you're new to eating with us through the winter, know that you'll see many crops cycle in and out of the list from week to week. Many times we just have to let a crop rest a week or three to allow it to put on more new growth - the perfect time to try eating outside your ordinary!!
In our kitchen, we tend to use regular green cabbage (there's more to be had in the near future, it just needs a little time to bulk up) for raw salad-y and slaw-like dishes. Winter's savoy cabbage wants to be cooked, and a super-simple roasted savoy cabbage couldn't be easier. Chop it up, sprinlkle with a little olive oil and salt, spread it on a sheet pan and roast at 400 until it's tender and slightly browned. Poor cabbage seems to have gone out of style while kale took over the trendy food scene: if you like that wrinkly, crinkly texture of Tuscan (also called dino or lacinato) kale, I can promise you that you'll like savoy cabbage.