This week’s super CSA is brimming with fresh produce!! So much, in fact, that you will have to grab your head of cabbage separately! You will find a rainbow of carrots, fresh cilantro, radishes and salad turnips, fingerling sweet potatoes, kale, garlic, and some baby beets. Next week our CSA will come to a close for the semester, but don’t fret the spring semester will see more of the organic bounty that our loyal CSA followers have come to expect. You may notice that many of our vegetables come with the greens still attached. When you get your produce home you will want to remove these to ensure a longer shelf life, but DON’T THROW THEM AWAY! Most of these delicious greens can be sauteed and enjoyed as a delicious side dish. I have been doing a lot of fermentation lately and wanted to pass along a great sour kraut recipe that is simple and easy, not to mention yummy! The batch that I have going right now has cabbage, beets, salad turnips and radishes. The beets are adding a beautiful red color to an otherwise drab colored lacto-fermentation. Start by shredding the cabbage and grating the other ingredients on a box grater, mix everything together and add about two tablespoons of coarse salt(I use kosher salt) and a tablespoon of caraway seeds. I like a bit of a kick in my kraut so I add a couple of hot peppers and some whole black peppercorns, but this is totally optional. Mix everything together so that the veggies are well coated with salt. The key to proper fermentation is to make sure that no oxygen gets to your kraut, I have a fermentation vessel that I go at the Asian market in Durham, but you can easily do this in a big jar. If you don’t have a special container just make sure that everything is weighted down so that as the salt pulls liquid from the veggies it covers the kraut, keeping out oxygen. Then just leave it on your counter for about a week, I tend to leave mine a bit longer because I like it a little funkier. Then put it into a mason jar and jam it into the fridge, it will keep for months. Good luck!!