Shortening days, cold nights, frosty mornings: ‘tis the season for … cabbage! Described by short story writer Ambrose Bierce as “a familiar kitchen-garden vegetable about as large and wise as a man’s head,” cabbage is a member of the Brassica oleracea species. Cabbage, like other Brassicas such as broccoli, Brussels sprouts, and kohlrabi, descends from wild cabbage. It is a versatile veggie that can be eaten raw, steamed, pickled, sautéed, or braised. A mainstay of the famous cabbage soup diet, cabbage is high in vitamin C, beta-carotene, and fiber and may have anti-cancer properties. Click here for cabbage recipes: Cabbage Recipes. The photo below shows one of the Student Farm’s cabbages touched with last Thursday morning’s frost.
—Posted by Jane Saiers