St. Patrick’s Day is the biggest holiday for green cabbage consumption in the U.S., a tradition rooted in the vegetable’s affordability to early Irish American communities. At the heart of every holiday meal is the year-round work of farmers and ranchers who make these traditions possible.
Barnes Farms in St. Johns County has been family owned and operated for 65 years. The farm harvests 40 million pounds of cabbage across 800 acres annually, with every single head planted, cut and packed by hand. Historically, Flagler, St. Johns and Putnam counties have accounted for nearly half of Florida’s cabbage acreage. In 2021, Florida ranked third nationally in cabbage production.
Founded in the 1960s by Clyde Barnes, Barnes Farms is now managed by multiple generations of the Barnes family. One of Clyde’s 13 grandchildren, Jim Barnes, helps lead the farm today. Jim Barnes’ wife Rebekah Barnes and cousin Dixie Mericle also work on the farm full-time. “It has been such a privilege to be here with my family,” Mericle said.
In the two weeks leading up to St. Patrick’s Day, the farm is a hub of activity. 200 semi-truck loads of cabbage leave the fields, bound for holiday dinner tables across the country. “We call it the St. Patty’s Day Push,” Mericle said. “Cabbage is being cut extensively so they can get it in restaurants and grocery stores before St. Patrick’s Day.”
This surge accounts for 20% of Barnes Farms’ annual harvest, totaling 7 million pounds of cabbage. The holiday rush comes to an end in a festive St. Patrick’s Day celebration on the farm complete with costumes, decorations, food and commemorative t-shirts the team has created annually for at least 15 years.
“It is a lot of work and long hours, but it’s also a time for us to come together as a family, celebrate and show our appreciation to all our employees that make it possible,” Rebekah Barnes said.
The “St. Patty’s Day Push” may only last a few weeks, but the dedication behind it continues every day of the year. As you plan meals for St. Patrick’s Day and beyond, choosing locally grown food supports the hardworking farm families who keep these traditions thriving and ensure they continue for generations to come.
