Welcome to this week’s Bradford availability and updates. A few notes here, the Charleston Wakefield cabbage is finally back in stock after our harvest, Dorr successfully harvested sweet corn and more blue lake snap beans right before the hard freeze last week and now we have our hands on them. We’ve just brought on Baby Appalachian gold potatoes- golf ball sized. You can read all about these 4 crops just below in the highlights. We also have a very limited supply of persimmons available! Included with the Wakefield cabbage are extensive notes and descriptions about flavor, texture, history, applications and prep notes that I hope you appreciate and take advantage of.
We are also sad to announce that our crop of Sugarlips sweet potatoes - the whole crop - was a failure. When they were dug last week, all the potatoes had serious water damage and none of it was recoverable. Dixon Farm experienced 9 inches of rain on a single day a little while back which they never get, and it caused irreversible damage to their other potato harvests and tobacco crop. We will look to try again next year and get the very best sweet potatoes on the market and onto some tables.
SPECIAL REQUEST: We kindly urge you to consider adding at least one of our own Bradford Farm grown crops to your weekly orders. We are working with quite a number of other farms to bring you the best access to regional flavor that we possibly can, but the heartbeat of our farm is our homegrown crops. We can’t exist without moving our own crops too. So please review the crops we offer under Bradford Farm Crops below and consider adding one or more of them. It helps us more than you know.
Important Info
- Taylor Turnips Tops ready in 1 week!
- Muscadines are done for the season
- We lost our entire crop of Sugarlips sweet potatoes to water damage
- still rolling with our citrus!
⚠️ **Highlights of the week**⚠️
Fall Crop Charleston Wakefield Cabbage - Bradford Farm
The long awaited fall crop of Charleston Wakefield cabbage is here! Read about its history in our below. We also are offering a special deal on standing orders.
This wonderful 1800s cabbage truly is the most tender and succulent cabbage we’ve ever eaten.
Cooks in mere minutes.
Charleston Wakefield Cabbage was the dominant cabbage of coastal SC in the late 1800s. It was the preferred cabbage for making kraut in the south for its tenderness and fine texture.
This cabbage originated with a grower at Martin's Point, SC (Wadmalaw Island). As with many older open pollinated varieties, despite its superior flavor and other attributes, its fragile nature and tenderness was its Achilles’ heel when it came to shipping great distances. It took a while to get this crop up and running, here at Bradford Farm, but it is here now and has become a favorite among our chefs!
What chefs love first is the structure. That pointed head is not only whimsical, but also functional. The leaves are tender from tip to core, with none of the tough, rubbery midrib fight you get in standard green cabbage. You can shave it paper-thin without reaching for a mandoline, and it collapses into heat with quiet, elegant sweetness that seems more brassica-than-brassica.
The flavor is where it wins people over. The Wakefield has a buttery, clean sweetness with almost a fresh-cut herb quality on the finish. Cook it lightly and you get springtime; cook it hard and you get this roasted-nut depth that tastes like you’re pulling flavor from a much fancier vegetable. Then there’s consistency — tight heads and reliable tenderness throughout. In a kitchen, predictability is currency, and Charleston Wakefield spends like gold!
Applications Chefs Gravitate Toward
Raw:
- Finely shaved slaws and salads
- Bright cabbage ribbons tossed with citrus and good olive oil
- Fish crudo foundations
- Pairing with seafood (its sweetness loves oysters, scallops, and raw crab)
Cooked:
- Split, charred, and basted with brown butter or chicken fat
- Braised in white wine or cider until silky
- Folded into dumpling fillings
- Fermented — it makes shockingly good sauerkraut and kimchi with a gentle, rounded acidity
- Added last-minute to broths for a soft, sweet lift
Some Prep Notes
- Trim the base gently — the outer leaves are usually pristine; don’t discard flavor.
- Quarter along the point, not across the head. This preserves its natural grain.
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For raw dishes:
- Slice with a long, smooth pull of the knife; avoid sawing, it bruises.
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For roasting:
- Keep the core intact so the wedges hold together.
- Roast at high heat to blister, then baste over low heat to melt it into tenderness.
-
For braising:
- Start with aromatics in butter or rendered fat.
- Add cabbage, deglaze with acid, cover, and cook until the leaves surrender.
- Season last — it’s a naturally sweet cabbage; salting early can make it collapse too quickly.
NEW Bradford Collard pricing for WHOLE PLANT collards through Thanksgiving, Christmas and New Year’s!
WE OVER PLANTED!!! Help us find a good home for all these beautiful collards!
NOW $60, which is 20% off regular pricing for a 15# case.
OR
$55 a case with a standing order of 1 case a week until January.
$49 a case with a standing order of 2 or more cases a week until January.
Bi-color Sweet Corn - Dorr Farms
Miraculously our partner farmer Dorr Farms last crop of fall sweet corn came through the freeze unscathed last week! They are stocked up and we are thrilled to help them find a great home for it. I expect it to move quickly, so don’t miss out!
Blue Lake Green Snap Beans - Dorr Farms
Along with their sweet corn, Dorr’s crunchy sweet green beans also escaped the freeze! I think they are even better and sweeter after the cold snap. Get them while we got them!!!
Baby Appalachian Gold Potatoes - Clem’s Organic Gardens
Golf ball sized, uniform, and pure gold—Clem’s Baby Appalachian Gold Potatoes are a dream for precision plating and perfect cookability. Grown in the cool, mineral-rich loam along the Davidson River, these potatoes draw their flavor and texture from some of the best root-growing soil in the Blue Ridge. That soil—well-drained, high in organic matter, and cool through the night—creates a potato that’s naturally balanced: thin-skinned, buttery inside, and consistent from batch to batch.
The Baby Appalachian Golds carry a medium starch content (~17%), sitting right between a Yukon and a fingerling. That sweet spot means they’ll crisp beautifully when roasted or smashed, hold shape when boiled or confited, and mash to a silk-smooth texture if you take them that way. Because of their tight size uniformity, they cook evenly and caramelize predictably—no guessing which ones will overcook or fall apart.
Flavor-wise, they’ve got a naturally buttery, faintly nutty note that doesn’t need much help. Slice them in half, roast cut-side down in a hot pan, and you’ll get that deep amber crust that only great soil and balanced starch can deliver. Perfect for elevated sides, composed plates, or any chef chasing consistency without compromise.
🔥 Current Deals / Offers 🔥
Bradford Family collards
- Standing order commitment and volume pricing incentive through January, 2 skips:
- 1 case 20# bagged/chopped collards 5% off
- 2 cases 10% off
- 3 cases and up 15% off
Dutch Fork Butternut Pumpkins
- Standing order commitment through season, 2 skips
- 1 case (30#), 5% off
- 2
cases or more, 10% off
Charleston Wakefield Cabbage
- Standing order committed through season, 2 skips:
- 1 case (20#), 5% off
- 2 cases or more, 10% off
Key:
** - limited availability
*OUT- currently out of stock
*OFS- out for season
NEW- recent addition
✅ Bradford Farm Crops: ✅
-2025 Dutch Fork butternut pumpkin
-2025 Bradford collards bagged/chopped
-2025 Bradford collards whole plant
-NEW! Fall Charleston Wakefield cabbage
-NEW! GoldTart™️ tangerines
-NEW! Citrumelo lemons
-Hybrid green cabbage
-Purple cabbage
-Shredded hybrid cabbage
-Shredded purple cabbage
🤝 Partner Farms: 🤝
-NEW! Baby Appalachian Gold potatoes - Clem’s
-NEW! Fuyu Persimmons (non-astringent) EXTREMELY LIMITED SUPPLY
-Watermelon radishes - Clem’s Organic Gardens
-Hakurei Turnips - Clem’s
-Rainbow Daikon Radishes - Clem’s
-Parsnips - Clem’s
-Curly Mustard Greens - Dorr Farms
-Fall squash lineup
——Acorn
——Delicata
——Cushaw
-Appalachian Gold Potatoes - Clem’s Organic Gardens
-Davidson River Red Beets - Clem’s
-Scotch Curly Kale - Dorr Farms
-Turnip greens - Dorr Farms
-Apples - Lively Orchard
——NEW Arkansas Black
——NEW Pink Lady
——Jonagold
——Fuji
——Granny Smith
——Ambrosia
-Blue Lake Pole Beans - Dorr Farms
-Jalapeños - Dorr Farms
-Banana pepper
-Fall broccoli - Dorr Farms and others
-Green butter beans, frozen- Johnny McNair Farm
-Speckled butter beans, frozen- Johnny McNair Farm
-Pinkeye field peas, frozen- Johnny McNair Farm
-White Acre field peas, fresh- Johnny McNair Farm
-NEW Fall (iron & clay) peas, fresh - Johnny McNair Farm
-Zucchini
-Yellow Squash
-Kirby Cucumbers
-Italian Purple Eggplant
-Green Bell peppers
-Red Bell peppers
-Pecans: Mascot Farms (GA)
-Sweetcorn - Dorr Farms
-Heirloom tomatoes - Blue Ridge Mtn
-Grape tomatoes
-Green tomatoes
-Red round tomatoes
-Roma tomatoes
-Tomatillos
-Pee Dee sweet potatoes - Dixon Farms
-Beets, Golden
Coming soon:
-
more from Lively Orchard
- ‘Sugar Lips’™️ (Bradshaw)sweet potato - CROP FAILURE
- Candy Roaster squash - 1 week
- Feaster mustard - 3 weeks
- Taylor turnip tops - 1 week
- Gilfeather turnabaga - currently large sprouts
LOTS MORE COMING SOON
….let us know if there is something else you are interested in that isn’t on our list