While Green Cabbage is the most common eaten variety, we prefer Red Cabbage because of it added nutritional benefits and its robust hearty flavor.

Nutrition Facts: The rich red color of red cabbage reflects its concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases. http://www.whfoods.com

Growing News: The best time to plant cabbage is during the cool months between February to May. We have brought the seeds over to Layng's Farm this week. It will take about 7 days for the seeds to germinate, several weeks until they are strong enough to be planted in our fields and about 3-4 months before they are ready to be harvested. We hope to have them ready for June CSA boxes.

Selection & Storage: Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks.