CSA Share for August 11, Week #10

What you might find in your box this week?               

 Cabbage         Okra        Eggplants

Hot Peppers        Sweet Peppers     

Garlic             Red and Yellow Onions          Daikon Radish

  Herbs            Flowers          Assorted Cucumbers

  Mixed Heirloom Tomatoes   &   Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company     

Whole Grain German Alpine with Seeds                   Full Loaf Price: $4.15

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

 Veggie of the week:  Cabbage

 

Cabbage, a member of the Cruciferae family, is related to kale, broccoli, collards and Brussels sprouts.  Cabbage has a round shape and is composed of superimposed leaf layers.  It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions. 

There are three major types of cabbage: green, red and Savoy. The color of green cabbage ranges from pale to dark green while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in color.  The Italians are credited  with the development of Savoy Cabbage.

Because cabbage’s inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy cabbage’s more delicate nature.

Consumption of cruciferous vegetables, such as cabbage, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Now, research reveals that crucifers provide significant cardiovascular benefits as well.  

A one cup serving of Cabbage provides over 90% of daily recommended amounts of vitamin K and 50% recommended intake of vitamin C while adding only 33 calories to your diet.  Red cabbages contain significantly more protective phytonutrients than white cabbages:  The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage.

Recipes for the week:

Fried Cabbage with Bacon, Onion & Garlic

Directions

1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.9g | Cholesterol: 19mg

Peach Tomato Salsa

• 1 jalapeno pepper  stem removed, seeded, and minced.. can add more according to your taste..
• 1 cup fresh tomato, minced
• 1/2 red onion,  minced
• 2 TBSP. fresh cilantro, chopped fine
• 1 TBSP. fresh squeezed lime juice
• 1 TBSP. olive oil
• 1 teasp. salt
• 1 teasp. brown sugar
• 1 cup fresh ripe peach, peeled, and minced

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