Cabbage is so magical. Have you ever admired a red cabbage's geometric patterns when you cut it in half? A little goes a long way. Many varieties store for a long time if kept cool. It is a member of the brassicaceae family, which is known to be more cold tolerant. It has vitamin C, B9 (folic acid), and vitamin K, as well as cancer fighting glucosinolates.
It is the Vermont Harvest of the Month for February. Learn more about cabbage, get educator tips, and recipes you can make at home (raw, cooked, or fermented) from the Vermont Harvest of the Month HERE.
This summer in Great Barrington, our farm friend, Silvia, took a fermenting class from Michelle Kaplan of Berkshire Ferments. She learned the basics of fermentation, which she had been experimenting with for years, and hopes to try new recipes and expand her fermentation realm. Michelle, who teaches these workshops, is a wild yeast and ferment loving young woman in the Southern Berkshires. She is one of the main organizers for the first annual Fermentation Festival held at revamped Great Barrington FairGrounds this past fall. Follow Berkshire Ferments on their website, or on Facebook.
Michelle's favorite book is "Wild Fermentation" by Sandor Ellix Katz. He will actually be hosting a workshop at the Rowe Center in Rowe, MA in March. Of course you don't have to ferment cabbage, but why not? Another favorite recipe is for this Golden Kraut. Don't have time to make it? Find Hosta Hill Gochu Curry Kraut at a market in the Berkshires. They are another great farm and value added product business based in our area.
Cabbage Photo Credit: the internet