Not only is it Go Month at Travaasa, but it is also one of the busiest times of year for the Travaasa Farm. We are in full swing with spring planting while also harvesting late-winter/early spring crops. To boost energy levels and shake off winter blues, we recommend giving your body some “Go” fuel with farm-fresh greens, juices and traditional fermented vegetables. Beets and carrots can be at their very best this time of year as they wisely store all of their sugars below ground during winter and then are harvested in early spring with almost dessert quality sweetness. Look for cold-tolerant greens like spinach, spring mix, and lettuce heads for salads and juicing. Brassica crops like broccoli, cauliflower, brussels sprouts, kale, collards, braising mix, arugula, mustards and radishes are also commonly available depending on your local climate. 

To compliment Chef Marko’s Travaasa Spring Rolls, we would like to pay homage to one of our very favorite cool weather vegetables: cabbage. Cabbage is a versatile and nutrient packed vegetable that gives a boost every time. If eating local is important to you, or flooding your body with nutrients and probiotics, then cabbage should be your new best friend. A head of cabbage is filled with anti-oxidants, has anti-cancer and anti-inflammatory properties, as well as vitamins K, C, and B. Cabbage can be eaten raw and in small quantities (like our spring rolls), cooked in soups and stews or sautéed. It is mild and can easily be spiced to fit with any dish. Cabbage can also be preserved and fermented into a power packed probiotic food (which increases the amount of Vitamin C your bdoy can absorb) like sauerkraut, kimchi, cortido, or hum choy depending on the variety of cabbage used and the seasonings it is fermented with. So get up and go this month and find (or grow!) some fresh local produce to fuel your adventures! 

- Farmer Kim

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