Cabbage Is More Than Just A Depression-Era Food
Surprisingly, cabbage has this way of either being scorned or adored, and a lot of these biases come from our childhood.
Did your mom overcook the cabbage by way of boiling it to oblivion? Due to the release of hydrogen sulfide gas with this cooking method, this is a surefire way to make your house smell like, well, rotten eggs, and thus, not very appealing to the palate.
So, as a result, cabbage is not the most sought-out vegetable in the produce isle, and it's a darn shame, because it is jam-packed with important nutrients, including Vitamins C and K, and our friend, fiber.
As such, for those who aren't sensitive to brassicas, it is great for the gastrointestinal tract, as it contains a large amount of glutamine, and don't even get me started on the benefits of fermenting cabbage in kraut or kimchi!
And while this was a staple during the great depression, I distinctly remember my mother making an amazing tomato-based soup with rice and spices that, although inspired from a depression-era dish, was both tasty and nourishing.
But my all-time favourite way to enjoy cabbage is, and will always remain, braised with caraway, like this recipe, but with the addition of a tiny bit of honey.
As a natural carminative, caraway goes with cabbage in more ways than just taste, if you catch my drift.
Alternatively, the type of cabbage we will be sending you this week is both tender and sweet, making it the ideal candidate for cabbage rolls (or lazy cabbage rolls using lentils or beef, as your preference).
So go ahead, roll, lazy roll, or braise away with your new friend, cabbage!
Having deliveries every two weeks means that our fall/winter shares are characterized by their abundance.
Our first haul is no exception.
Five pounds of delicious, organic potatoes, coming right up!
We will likely offer a choice of red or german butter potatoes.
While you can be flexible with potato uses, there are certainly culinary suggestions for both.
Sieglinde, which is the variety name for our german butter potatoes, are oblong, slightly-flattened, smooth tubers covered with clear yellow skin.
Known to store well, these potatoes have an amazing taste and texture, which makes them good for boiling and are particularly good in salads.
Chieftain is a red-skinned, white-fleshed oval to oblong heritage potato. It also boasts good storability, and like its german counterpart, is good boiled, due to its creamy texture.
It is also fantastic for making baked potatoes.
Finally, although these are the suggestions for how to use these potatoes, I've just used these, willy nilly, to suit my culinary needs and I haven't been disappointed yet!