June 24th, 2026

Bibb Lettuce or Broccolini
Sugar Snap Peas
Radicchio
Cabbage
Parsley
Salad Mix
Garlic Scapes

It may seem like a boring vegetable, but growing big, sexy cabbage is a rite of passage for a farmer. Our first season, a fellow market farmer called our cabbages “Brussels sprouts”, and indeed, they were tiny. But year after year, they’ve been getting bigger and better, with hardly any insect damage at all. Needless to say, we’re pretty excited - so enjoy these heavy and tender balls of crucifery grown with love and lots of struggles along the way.

Spring Cabbage - is so tender and delicate, great for eating raw! This variety, “Fara0”, has been our go-to spring cabbage variety because it matures before the pests emerge, reducing the need to cover it at all times. This cabbage is tender and sweet; perfect for slaws. We usually cut our cabbage into manageable wedges, using a quarter at a time as needed. Keeping the core intact will make prep easier! (Martha will show you how)

STORAGE: You don’t have to keep your cabbage in a bag if it’s whole (just peel any outer layers off that get wilty), but definitely keep it in a bag if you’ve cut into it and want to store the rest for later. The delicate leaves grow into a head that is looser than a storage cabbage, making its ideal storage time about a month before it starts to lose nutritional value.

Garlic Scapes - are produced only from hardneck garlic varieties. Once the garlic bulb is almost ready to harvest, it puts up a stalk, which, if left to its own accord, will produce a head with dozens of tiny garlic seeds. We cut the scape off before it flowers, so that the plant can put its energy into making nice, big bulbs instead of putting the energy into making a seed. Garlic scapes are a delicacy - there is only one per plant, per season. They can be used as garlic in any recipe.

Radicchio isn’t very popular amongst Wisconsinites, but it has a special place in our hearts. Its growing habit is similar to a cabbage and butterhead lettuce. It is in the same family as dandelion and endive. Just like a dandelion leaf, the radicchio has a bitter flavor that softens with cooking. Radicchio is delicious grilled, roasted, sautéed, or eaten raw in thin strips. It tastes great drizzled with a mixture of honey or maple syrup and olive oil.

STORAGE: Store in a closed container or plastic bag in the fridge. Remove outer leaves if they begin to wilt or become yellow. The inner head can last up to a month.

One of our Members treated us to this ode dedicated to the Endive/Frisee in the past shares:

Ode to Village Farmstead Frisee

A huge head of frisee

seems frantic and busy.