This is a batch of Curious Farm Harvest Kimchi, just before it goes into the crock to ferment.
The dark leaves are tender, young broccoli leaves from this patch in the garden:
The sweet carrots came from here:
The garlic was harvested at Curious Farm a month ago:
This batch of kimchi will be available at the Beaverton Farmers Market in early October. We love sharing the bounty with you.
how gorgeous!
Wonderful–I wish I lived close to that kimchi….
What kind(s) of garlic are you growing?
Irene, I grow a lot of Chesnook Red because of its flavor. I believe that’s one of the heirloom varieties that your friend Chester has nurtured? I also tried growing Music this year and that produced huge heads with easy-to-separate cloves. The soil here is just wonderful for growing alliums of all kinds, and I’ve wondered several times this year if I should just start growing onions and garlic intensively. It’s very satisfying to harvest home-grown onions and garlic. I also would like to start growing heirloom, perennial onions like the Tohono L’Itoi onions I use in the Heirloom Onion Sauerkraut I offer at the Beaverton Farmers Market. They have a rich, shallot-like flavor.