Here's a few pictures showing some of our Fall harvest. We went to the Farmer's Market for a few weeks in a row, and sold out of everything. We had lots of organic lettuce, broccoli, beets (red and golden), carrots (orange and purple), cabbage, napa cabbage, turnips, black radish, radish, mixed mustard greens, arugula, dino kale, kohlrabi, and more. We saved some cabbage which my Biotech students will process in saurkraut to learn about how beneficial bacteria are very important for certain foods and our health! As part of the same lab, they will make s yogurt and other fermented foods. This will be compared to canning, which uses a pressure cooker
to kill harmful bacteria and sterilize food so it can be stored at room temperature.
