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Cabbage + Cabbage Leaves

                                                               

About Me: Part of the brassica family, cabbage is extremely versatile. You can eat it raw, ferment it, grill it, boil it, poach it…anything you can think of! Cabbage is loaded with antioxidants like folates, vitamin C, K, and fibre.

At Catena Farm we grow the standard round red and green cabbages but we also grow a new variety called Tokyo Bekana. Tokyo Bekana is a non-heading Chinese cabbage from Japan. The spring-green leaves curl at the edges and mature with slim white stems that widen at the base. It is crisp and tender with a mild, sweet, spinach-like flavour with mild pepper tones. Tokyo Bekana is an excellent source of fibre that can help aid in digestion and contains vitamins A, C, and K. It also contains some magnesium, calcium, iron, and folate. It is suited for eating both raw and cooked such as sautéing, steaming, and stir-frying. The frilly green is mild and can be shredded and tossed into green salads, mixed into pasta dishes for added crispness, braised as a side dish, or sliced and added to soups.

To store: Cabbage has a remarkable storage capacity. Just stick dry, unwashed cabbage in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper for at least a month. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. If you have a cold cellar, cabbage can be kept at high humidity for three months or more!

To Freeze: Remove outer leaves from cabbage then cut into desired amount. You can use wedges, or slices, it’s up to you. Let cabbage soak in water for a few minutes to remove soil, then pat dry. Blanch washed cabbage for 2 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.

Recipes:

Indonesian Gado Gado

Cabbage Fennel Apple Soup

Basic Sauerkraut