Availability, Nutrition, and Recipe Suggestions
In Season: Late June, July, August, September, October, Early November
Storage: Cabbage is best kept in the fridge, inside a plastic bag. Heads may remain in good condition for weeks if stored properly.
Preservation: Lacto-fermented cabbage, Sauerkraut, is the traditional method.
Production Notes: We typically produce “Spring” cabbage crops which mature starting mid-June continuing into July. During the early season crop, we’ll have cabbage for our CSA, farmstand, and market customers.
In August and early September, production is limited and variable.
Our Fall crop of cabbage starts in late September and continues into early November.
Varieties: Farao (Green), Super Red 80, Storage #4 (Green), Ruby Perfection, Famosa (Savoyed)
Nutrition: Cabbage is a good source of Vitamin C and Vitamin K.
Deep Nutrition: Cabbage contains Glucosinolates, sulfur compounds, which may aid in cancer prevention.
Preparation: Raw cabbage can be a great alternative to lettuce as a salad base in the summer months… slice thin or thick and dress to your preference.
We appreciate the versatility of cabbage throughout the seasons, whether adding crunch to a quick summertime meal or anchoring a fall suppper, cabbage can be used raw, cooked, or fermented. These are just a few ideas to help get you started. Enjoy!