The fields are certainly wetter than they were a week ago, but that didn’t stop another full-on-flourish of Broccoli from coming on for this week. And thank goodness for that—if ever there was a week for a pot of soup or a roasting pan of veggies, the one inches upon inches of rain in the forecast, this is it. And if ever there was a vegetable for the job, Celeriac is the one to bring things together in a delicious way.

I’m packing a lot of (hopefully) helpful info into this week’s newsletter, because this week’s harvest is, in a word…a biggie. As you can see from the photo, Mia is holding one of several hundred gorgeous but gargantuan cabbages that were up for harvest this morning. Thankfully, Cabbage is versatile and long storing, so you can hack off a bit to use this week and have more to come back to. This is a If you’ve been kicking around the idea of trying your hand at Sauerkraut, or stuffing some epic Cabbage Rolls, this your week. Maybe share some with neighbors or friends. Yes, they’re that big.

Mark decided it was time to top the Brussels Sprouts, which means that we’re in for a true seasonal treat—leafy Brussels Sprout Tops! Out in the field, atop each stalk, you will find an open cluster of leaves that looks kind of like a giant, loosey goosey bloom. And each Fall, we remove those leaves to encourage the plants to divert their energy into producing good-sized sprouts down along the stalks. And guess what? These would-be by-products are a delicacy in their own right. They’ve got all of the frost-sweetened brassica flavor of a Brussels Sprout but in open, big-leaf form.  I've taken a liking to raw Brussels Sprout dishes over the years, and while I love the way they taste, I don't necessarily like the fussiness that goes into shredding or shaving tiny little sprouts.  The tops on the other hand give us all of the sprout flavor in a larger flat leaf that one can roll up, slice, shred, chiffonade or what have you. If raw isn't your thing, you can cook them up like collards, cabbage or any other hardy green you might like. We’re growing a combination of Purple and Green Brussels Sprouts, so you’ll see a bit of each on the tables this week.