Peruse this page to learn about our produce, how to prepare it, and other matters related to food, nutrition, agriculture, and the environment...
Cabbage, an annual vegetable of dense-leaved heads. Closely related to other cole crops like broccoli, cauliflower and Brussels sprouts, can been green, purple or white. Selection: Look for firm, compact heads with shiny, crisp, colorful leaves that are free from cracks and bruises. Cabbage heads should stay fresh 1 to 2 weeks, while sliced cabbage keeps 5 to 6 days. Cabbage is a good source of fiber, vitamin K (~79% of daily value), vitamin C 68% of the daily value), and potassium (11% of daily value)… This veggie can be eaten raw or cooked, and is popular the world over.
Cabbage (green, purple of white) works well as side, in a salad or even stuffed. Sliced, diced or chopped...it's sure to add color, flavor, and crunch to your meal. Rachel Anthony, our Keene State Nutrition Intern, adapted this recipe, Rachel's Awesome Asian Slaw, which features cabbage and a few other Nourse Farm ingredients. It's available by clicking here. Eat and enjoy!
Food for Thought
At Nourse Farm we want folks to have a healthy relationship with food so we offer these resources where agriculture, nutrition, food preparation and people come together. Since we all eat food, let's become more connected with our food system together. Visit us on the farm or check out these recommended readings because food matters when we are able to make smart choices for healthy bodies and a healthy planet. The new edition of the Nourse Farm cookbook is READY. Download it here.