Cabbage is ready to harvest and store. Garlic is mulched (with leaves) and rooting to be ready for the spring. Kale is still steady growing. Some have been burned by frost but is still strong.
Winter is slow moving, a time to relax and plan for next year.
This thanksgiving my husband and i decided to do things a little different. We sourced our meal from the farm as well as other farms in the area. In addition to our meal being our locally sourced it was also Paleo/Whole30 approved.
Cauliflower rice, sweet potatoes, homemade cranberry sauce, cabbage and smoked chicken (no sugar, dairy, grains or beans). We were able to find local barbecue sauce without any added sugar because, hey, I just like to dip. Paired with kombucha it was a great meal!