🌱 Weekend Farming Notes: Chestnuts, Cabbage for Kimchi, Mustard Greens, and Scallions

“Korean weekend farming 🌱 Autumn chestnuts as a seasonal snack, and cabbage, mustard greens, and scallions growing strong for kimchi — a calm look at rural life and seasonal food traditions.”

 

🍂 Chestnuts — Autumn’s Simple Gift

At the edge of the field, a few chestnuts had quietly fallen to the ground.
They have nothing to do with kimchi, but they do mark the flavor of autumn in Korea.
Chestnuts are roasted, boiled, or even used in rice — a seasonal snack that brings warmth to chilly days.
Nearby, eggplants glistened in deep purple, completing this week’s small harvest.

 

“Chestnuts, a seasonal taste of autumn in Korea”

“Shiny purple eggplants in the basket”

 

🥬 Cabbage, Mustard Greens, and Scallions — The Heart of Kimchi

Beyond chestnuts, the real story of the field is in the vegetables that will soon become kimchi.
Cabbages are spreading their broad leaves, preparing for winter kimjang.
Tiny mustard green sprouts (gat) have just appeared — small now, but essential for the bold, peppery flavor of kimchi.
Scallions are also sprouting in neat rows, ready to season kimchi or flavor a simple stew.
Together, they form the foundation of Korean food culture.

🌱 A Korean Grandmother’s Garden Notes – Radish, Cabbage & Scallions for Winter Kimchi

“Cabbage leaves unfolding toward kimchi season”

“Mustard green sprouts, small but spicy in spirit”

“Fresh scallion sprouts, small but full of promise”

🥕 Waiting for the Next Weekend

This weekend brought two different joys:
👉 chestnuts as an autumn snack, and
👉 cabbage, mustard greens, and scallions as the foundation of kimchi.
Each belongs to a different story, yet both remind me that Korean food is deeply tied to the rhythm of the seasons.
I leave the field with gratitude, already curious about what will grow by next week.