We grow a variety of types of cabbages including Napa (oblong, white to pale green leaves), Savoy (crinkled emerald green leaves), and Purple. Packing a high amount of vitamin c, cabbage is a versatile vegetable that can be eaten both raw and cooked.
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Storage: 

• Store in fridge in a bag, ideally in the crisper

Cooking Tips:

• Napa cabbage cooks quicker than thicker cabbages so be careful not to overdo the timing when sautéing, steaming, or adding to a soup. Use this cabbage to make kimchi or try a simple recipe of sautéing with garlic for fifteen minutes and then roasting at 450 for another fifteen minutes. 
• Savoy cabbage is perfect for slaws and salads partially because a yummy dressing will stick in all it’s nooks and crannies.
• Try slicing thinly, add mayonnaise, apple cider vinegar, salt and pepper for a simple slaw. I like to add lentils, crushed nuts, and chopped apple.
• Try making Sauerkraut!

Season: Spring, Fall
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