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News and Notes | The Anchor Run Blog

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November 25, 2019
Bounty of Thanks
by Farmer Derek

Kimchi creation. Simply chop veggies, add salt water brine. Allow omnipresent lactobacillus bacteria to do their fermentation thing for a week or more. Enjoy the flavors and health benefits.
Late Fall Harvest #3 (Week A) should include cabbage, napa cabbage, radicchio, potatoes, kale, garlic, onions, carrots, arugula, lettuce mix, greens mix, beets, celeriac, hakurei turnips, purple daikons, watermelon radishes, and hopefully rosemary. Some items will be a choice.
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