Institute for Food
Pick-Up: Thursday, July 11, 3:30-5:30pm. Cook Field Parking Lot
Produce this week …
Tentative produce for 7/18 pick up…
- Swiss Chard
- Hot Peppers
Cabbage is a cruciferous vegetable that can be green, red/purple, or white. It is closely related to broccoli, cauliflower, and brussel sprouts. Cabbage is high in Vitamin C to help fight free radical damage, and Vitamin K to promote blood clotting and bone metabolism. Cabbage likes to be stored in a cool and humid environment. To store properly, remove loose leaves, wrap the cabbage in a damp paper towel, and place it in a perforated plastic bag in the criper of your refrigerator. This will keep your cabbage for about 3-4 weeks. When you’re ready to eat your cabbage, simply peel any outer leaves that may have wilted before consuming.
***Note: cabbage naturally releases a strong odor, so it is not uncommon to notice a strong cabbage odor in the refrigerator over time.***
Cabbage can be eaten raw, steamed, boiled, roasted, and sauteed. The longer the cabbage is cooked, the stronger the odor becomes. Cabbage pairs well with vegetables like onions, leeks, carrots, potatoes, and also pair well with meat like bacon, sausage, and corned beef.
Here’s a creamy coleslaw recipe perfect for a hot summer day! Chop up some of this week’s broccoli for a fun twist on a classic recipe.
Here’s a recipe for easy slow cooker cabbage rolls to please the whole family:
Looking for a challenge with this week’s produce? Try fermenting your cabbage to make your own homemade sauerkraut!