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You might think this is a load of cabbage, but the big vats of sauerkraut at La Conner Marina account for only about a quarter of the harvest from Farms Northwest.

Curtis Johnson, one of the owners of Farms Northwest, said the company was able to salvage only a fraction of its cabbage crop this year after the firm that had originally contracted to buy it to make sauerkraut closed in July.

When Pleasant Valley Farms shut down, the cabbage crop growing on 47 acres was in jeopardy because there was no place to process it.

Then Gielow Pickles of Michigan jumped to the rescue, and with help from The Port of Skagit, came up with space in the newer “lighthouse” building on North Third Street at La Conner Marina for a temporary sauerkraut manufacturing facility.

Northwest farms is owned and operated by Curtis, Steve and Kirby Johnson. Curtis Johnson said the company had a $150,000 contract with Pleasant Valley Farms to grow the cabbage. The Johnsons had to find a new buyer in a hurry.

Curtis Johnson said he is excited and glad to have his crop — or what’s left of it — in Geilow’s hands. “Hopefully it will be successful because we need it,” he said. “The valley’s climate is suitable for growing rotating crops such as cucumbers and cabbage.”

Gielow has been processing pickles, peppers, relish and sauerkraut for five generations with clients across the United States. It has automated packaging equipment and buying power spread across the nation.

Port of Skagit Executive Director Patsy Martin said the company hopes to find a larger facility before the next summer’s growing season.

An employee of the sauerkraut manufacturer, Alfonso Cisneros, who has 30 years experience, was at the facilitiy on Monday.

There were huge totes filled with cabbage, forklifts beeping their presence to workers and monstrous barrels filled with fermenting cabbage outside the building.

People like to eat sauerkraut, Cisneros said, though he conceded that not everyone likes to be around when its being made.

Still, he wouldn’t complain about aromas coming from one of his favorite foods. “Now me, if somebody makes me frijoles, I am happy!” he said.