Brassica oleracea var. capitata
Cabbage is likely the most widely consumed and most popular of all of the Brassica crops, which are commonly known as the “cabbage family.” It is most common in the spring and fall, as it favors mild temperatures and lots of moisture. If left in the soil for too long, it will send forth a seed growth from the center of the head. This destroys the head and creates a mildly terrifying exploded alien head. So be thankful that we got to these in time. This year we have planted red, savoy, and green varieties.
To prepare:
- Cabbage heads are large, so begin by cutting them down to a more reasonable size. We recommend quartering it from the top and then slicing it across the center diagonally. Chop the pieces up even smaller if you will be eating the cabbage raw.
- Steam cabbage lightly, if desired. Five to seven minutes should suffice. Try it topped with butter, salt, pepper, or grated cheese
- Do not overcook! Overdone cabbage smells like the death of one’s inmost wishes and goals.
- Try it cooked for five minutes with chopped onion and added to mashed potatoes.
- For a quick coleslaw, grate it into fine pieces. Add gratings from carrots, kohlrabi, green onion, etc. and toss well. Add mayonnaise, yogurt, dill dressing, or vinaigrette.
Storage
- To refrigerate, keep outside leaves on. A plastic bag will keep in the moisture, but it is not necessary.
- Cabbage keeps well: from 3 weeks to 2 months in the fridge, or longer in a root cellar.
From August 14, 2009 Fox & Fawn Farm Newsletter
Fox & Fawn Farm 